In the conservation season, do not forget to cook your mother-in-law's tongue from zucchini for the winter. You don't have to mess with the rolls. I like to cut vegetables into cubes. It turns out to be just as delicious, only much faster. Try it and you!
Ingredients
- Zucchini - 3 kg
- Bell pepper - 200 g
- Tomatoes - 500 g
- Carrots - 2 pieces
- Onion - 200 g
- Garlic - 100 g
- Vinegar - 2 tbsp.l.
- Black Pepper - 15 peas
- Carnation - 2 pieces
- Ground red pepper - 0,5 tsp.
- Salt - 60 g
Step-by-step cooking recipe
Cut the zucchini into short cubes and put them in a bowl of suitable size. If the zucchini are young, it is not necessary to cut the peel.
Cut the bell pepper in half, remove the stalks and seeds, chop. Grate the carrots, peel the onion from the husk and finely chop. Peel the garlic and pass it through a meat grinder.
Make a cross-shaped incision at the base of the tomatoes, put the vegetables in a colander and pour boiling water over them. Carefully remove the peel, chop the tomatoes.
In a saucepan of a suitable size, mix the zucchini, bell pepper, carrots, onions, tomatoes, garlic, salt and spices. Cover the vegetables with a lid and leave for 1 hour. During this time, they will soak well and give a lot of juice.
Put the pan on a slow fire and boil for 10 minutes from the moment of boiling. During cooking, stir gently so that the mass does not burn, but also make sure not to mash the vegetables.
Pour in the vinegar, mix again and immediately put the salad in clean, dry jars. Roll up, turn upside down and wrap up for a day with a thick towel.
