Green tomato salad can be prepared both for direct consumption and as a preparation for the winter. Unripe fruits give it a special, unique taste.

• Green tomatoes - 1 kg
• onion - 300 g
• red bell pepper - (weight of peeled pepper) 300 g
• garlic - 50 g
• hot pepper - ½ - 1 pc.
• khmeli-suneli, utskho-suneli - 1 tsp each.
• cilantro - 1 bunch
• 9% vinegar (or 5% wine vinegar) - 50 ml (or 90 ml)
• sunflower oil - 100 ml
• salt 1 tbsp. +1 tsp

I made 1 kg of tomatoes (that’s how many I had left after salting), so it won’t be difficult to calculate for a larger quantity. I got about 2 liters of ready-made salad.

Cut the tomatoes in half and then into thin slices, immediately salt the tomatoes with 1 tbsp. salt, and stir in a large container while cutting. While I’m chopping the other ingredients, the tomatoes will be salted and the juice will release; then it needs to be drained and squeezed a little “without fanaticism” so as not to mash the tomatoes.

I cut the onion into thin half rings and the pepper into thin strips. Finely chop the garlic and cilantro.

Add all the chopped vegetables, dry spices, 1 tsp to the squeezed tomatoes. salt with a small pile, mix well. Then pour in vinegar and oil. Put the salad in a saucepan (I made it in a 3-liter can), compact it, cover it with a plate and put a small weight (a jar of water, I put 0.5 liters).

Leave the salad in a warm place for about a day, then you can transfer it to a jar and store it in the refrigerator.

You can try it immediately or a couple of hours after cooling.

Excess salad can be placed in jars, sterilized and sealed.

Recipe 2: delicious green tomato salad with nuts and garlic

• Green tomatoes - 3 pieces
• Nuts - 200 Grams
• Onion - 1 piece
• Garlic - 3-4 cloves
• Fresh herbs - To taste (parsley, cilantro)
• Spices - To taste (fenugreek, hot pepper, coriander, salt)
• Vegetable oil - 1 tbsp. spoon
• Vinegar - 6 tbsp. spoons
• Salt - To taste

Cut the green tomatoes into slices and place in a saucepan. Add 200 ml water, salt, oil and a little vinegar. Bring to a boil and simmer for 10 minutes.

Place the tomatoes in a colander and add coarsely chopped onion.

Pass the nuts and garlic through a meat grinder. Mix the resulting mass with spices, add 4 tbsp. vinegar and stir.

Add the resulting thick paste to the salad and add fresh herbs. Mix and place in the refrigerator for an hour or two. That's it, the green tomato salad is ready!

Recipe 3: how to make green tomato salad with carrots and onions

• – green tomatoes - 3 kg
• — carrots - 1.5 kg
• — onions - 1.5 kg
• - salt - 100 g
• - sugar - 150 g
• - vegetable oil - 300 g
• - vinegar 9% - 60 g per 1 liter of juice
• - pepper, bay leaf - to taste

Vegetables - green tomatoes, rinse carrots well in cold water, then cut the tomatoes into slices, grate the carrots on a coarse grater. Peel the onion and cut into half rings, you can also rings if it is not large. Place everything in a large enamel pan or basin, sprinkle with salt, mix well (it is better to do this with your hands, not a spoon) and put in a cool place for 10-12 hours, so that the vegetables soften and release juice.

Then the juice that has formed must be poured into another saucepan and measured out in liter jars, i.e., it will once again have to be poured first into a jar, and then into another saucepan - this is necessary in order to find out how much vinegar we need to add (see recipe).

To this juice we add sugar, vegetable oil and vinegar (as much as needed in jars), pepper and bay leaf to taste; if you like it spicy, add more, and if not, then less.

And put the juice on the fire, when it boils you need to pour the boiling water into the vegetables, mix gently and put everything to cook together. Cook the salad for 30-40 minutes.

Prepare the jars in advance; they need to be washed and sterilized. We put the finished hot salad into jars, roll it up, turn it upside down, wrap it in something warm and let it cool in this position. After cooling, the salad of green tomatoes with carrots and onions is ready to eat.

Recipe 4: Green Tomato Salad with Garlic

green tomatoes – 1 kg
garlic – 1-2 cloves
fresh parsley – 20 g
sunflower oil – 1 tbsp. l.
table vinegar - 1 tbsp. l.
sugar – 2 tbsp. l.
pepper mixture – 2-3 g
hot pepper - to taste
salt – 1 tbsp. l.

1. Wash green tomatoes thoroughly under running water, dry, cut out the junction with the stalk. Cut the vegetables into medium-sized slices and place in a bowl.

2. Peel the garlic and chop it (chop it very finely with a knife, pass it through a press or grate it on a fine grater).

3. Wash the parsley, dry it, and finely chop it with a knife.

4. Wash the hot peppers, dry them, remove stems and seeds, chop (pass through a press or finely chop with a knife).

The quantity of this product is at your discretion. If desired, hot pepper can be replaced with ground red pepper or not added at all.
5. Add chopped garlic, hot pepper, sugar, salt, a mixture of peppers and table vinegar to a bowl with tomatoes. Mix the vegetable mixture well until the sugar and salt crystals are completely dissolved.

6. Add sunflower oil and chopped parsley to the salad, mix again, cover the bowl with tomatoes with cling film (or a lid) and place in the refrigerator for 1-2 days. To prepare this salad, it is advisable to use refined sunflower oil.

7. After 1-2 days, remove the bowl of salad from the refrigerator, stir the food, put it in a salad bowl and serve.

To prepare this salad, I recommend using hot red peppers. It is in this case that the food will look brighter and more appetizing. In addition to parsley, you can use any other herbs to your taste, for example, dill or celery. In this case, greens can be added both during the cooking process and immediately before serving.

Recipe 5: making green tomato salad in a slow cooker

• Green tomatoes (800 g)
• Sweet bell pepper (1 pc.)
• Onions (2 pcs.)
• Sugar (0.5 tsp)
• Table salt (1 teaspoon)
• Tomato (1 pc.)
• Vegetable oil (2 tbsp)
• Carrots (3 pcs.)
• Garlic (1 pc.)

It’s delicious, it’s very tasty both cold and freshly prepared, still hot and with bread.

Peel the onion and chop it into small pieces. Pour vegetable oil into the multicooker bowl and add the onion.

Peel the carrots, grate them on a coarse grater, add them to the onions.

Wash the bell pepper and cut into strips.

Peel the garlic and cut into slices; I had a small head, weighing 15 grams. Cook the vegetables for 10 minutes on the “fry” setting.

Wash and cut the tomatoes as desired, and place them in the slow cooker.

Cook on the “stew” mode for 1 hour, add salt and a little sugar. During cooking, the vegetables will release a lot of juice; if you don’t like it, you can evaporate and lightly fry the vegetables using the “fry” mode.

After the time has passed, the salad is ready. Bon appetit!

Recipe 6: Green Tomato and Pepper Salad

1 kg of green tomatoes, you can take slightly pinkish or yellowish ones, but always firm ones, I only had green ones,
1 pod of bitter red pepper,
1 head of garlic,
sugar - 2 table. spoons,
vinegar 9% - 2 tablespoons,
vegetable oil - 2 tablespoons,
salt - 1 tablespoon,
parsley optional.

In a bowl, mix salt, sugar, vegetable oil and vinegar, add finely chopped pepper, garlic, squeezed through a garlic press or also finely chopped. Stir until the salt and sugar dissolve.

Cut tomatoes into slices

put in a bowl with a lid, or in a jar and fill with the resulting mixture,

Mix well, cover with a lid and place in the refrigerator for a day.
Take it out, put it in a salad bowl and sprinkle with parsley. Delicious! It can be stored for a long time, but we eat this amount in 2 days.

Recipe 7: salad of green tomatoes, carrots, garlic

This recipe is eaten as a salad, appetizer, cold or hot and is very tasty. Georgian cuisine.

• 500 g green tomatoes
• carrots-3 pcs
• onion - 2 pcs.
• vegetable oil-3 tbsp
• garlic-5 cloves
• hot pepper - 1 piece
• parsley, salt, pepper

Cut the onion into half rings, tomatoes into small pieces, carrots into slices, hot pepper finely. Season the vegetables with salt, pepper, add vegetable oil and simmer for 25-30 minutes. At the end add finely chopped garlic and parsley. Let cool.

According to the recipe, all the vegetables are supposed to be stewed at once, without frying, but because... I don’t really like “boiled onions”, I fry them first until golden brown, then add the carrots, lightly frying them and the tomatoes last.
Serve with meat or simply eat with fresh bread.

Recipe 8: Green Tomato and Cucumber Salad

• cucumbers – 2 kg;
• green tomatoes – 2 kg;
• vegetable oil – ½ cup;
• sugar – ½ cup;
• table vinegar - to taste;
• mustard – 1 tbsp;
• table salt – 1.5 tbsp;
• ground black pepper – ½ tsp;
• garlic - 4 cloves.

Wash the vegetables thoroughly and cut into large pieces. Place them in a deep saucepan, add sugar, salt, pepper, mustard and garlic. Pour in table vinegar and vegetable oil. Mix everything and leave for 4-5 hours.

After this time, place the salad in clean, dry jars and send for sterilization. The process takes approximately 15 minutes. Then seal the lids tightly, turn the jars upside down and wrap them in a warm blanket. Leave the preparations in this position for about a day - during this time the salad will have cooled completely and will be ready for storage. Place jars of snacks in a cool, dark place.

Recipe 9: Green Tomato Salad with Cabbage

Green tomato salad is a spicy, sweet and sour appetizer that goes well with meat and potatoes in various forms; it can be served seasoned with unrefined vegetable oil. Apple cider vinegar gently marinates vegetables, maintaining crispness and is not at all harmful compared to table vinegar.

1 kg. green tomatoes (firm, whole fruits)
1 kg. white cabbage
2 large onions
2 sweet peppers
100 g sugar (less possible)
30 g salt
250 ml apple cider vinegar 6%
5-7 peas each of black and allspice

Yield: 1 liter of prepared salad.

Add sugar, apple cider vinegar, black peppercorns and allspice to the vegetable mixture. Place the pan on the fire, bring to a boil and cook for 10 minutes over low heat. Wash glass jars well, sterilize in a hot oven or steam for 10-12 minutes, place the prepared hot mixture in them, compacting well. If storage outside the refrigerator is intended, it is necessary to sterilize half-liter jars in boiling water for 10-12 minutes, liter jars for 15-20, then roll them under iron lids. I cover with a plastic lid, cool at room temperature and put the salad in the refrigerator.

It is very good to serve this salad as an appetizer with boiled potatoes, baked meat or poultry. And a jar of salad can be stored in the refrigerator for up to 3 months.

Recipe 10: quick green tomato salad

I have been preparing green tomato salad using this recipe for about 20 years. The whole family loves it, the salad is very tasty and aromatic, a little reminiscent of stuffed green tomatoes, but easier to prepare. Minimum ingredients, quick preparation and amazing taste!

A quick green tomato salad can be served within an hour or two after preparation. You can store it in the refrigerator for longer than a month; this salad is also suitable for preservation.

green tomatoes - 1.8 kg, completely green, milky ripeness, and brown are suitable;
bell pepper – 4 pieces, red is better, it’s brighter and tastier;
garlic – 2 heads;
hot chili pepper - half of one pod and a whole pod if you like it spicier;
greens – 1 bunch parsley + dill;

For the marinade you will need:
water 1 liter;
vinegar 9% - 100 ml;
salt – 50 ml;
sugar 100 ml.

boil water, add salt, sugar, vinegar, let it boil and remove from heat - the salad marinade is ready!

Wash the tomatoes and cut into small slices.

Add chopped bell pepper, hot pepper, finely chopped herbs and garlic, passed through a garlic press.

Mix everything and place tightly in a 3-liter bottle or liter jars.

One serving of vegetables makes 1 bottle or 3 liter jars of salad.

Pour the marinade over the salad.

Depending on what kind of marinade you use, cold or hot, the taste, speed of preparation of the salad and its shelf life will depend.
If you pour boiling marinade over the salad, then you can treat yourself to it as soon as everything cools down. Of course, it tastes better if you let it sit in the refrigerator for another hour. Store the salad in the refrigerator.
If you want to prepare this salad for the winter. Pour boiling marinade over it and sterilize for 20 minutes. Afterwards, seal the jars. The taste of canned salad will be slightly milder than fresh.
If you pour the salad hot, 60 -80 degrees with marinade, then after everything has cooled, let the salad brew for 8-10 hours at room temperature, and only then put it in the cold. This salad will be crispier than the previous one and its taste will be brighter.
If you pour the marinade that has cooled to room temperature over the salad, then you need to leave it for at least a day, but this salad can be stored in the refrigerator for more than a month.

I usually make a salad from 1.5 or 2 servings of vegetables, divide everything into 3 parts and fill each bottle with marinade at different temperatures. So I have a quick green tomato salad for lunch and dinner. When the first jar is eaten, a well-infused and cooled second jar is on its way. And the third jar can be stored in the refrigerator until you want to enjoy the green tomato salad again.
Serve a quick green tomato salad chilled. Before serving, you can add some fresh herbs and aromatic sunflower oil to the salad, or you can do without it, as you like. Bon appetit!

Description

Mother-in-law's tongue made from tomatoes for the winter is an original, very spicy cold appetizer. Of course, this dish can be prepared not only from green tomatoes; very often mother-in-law’s tongue is prepared in the form of very spicy eggplant slices. It just so happens that it doesn’t matter at all what exactly this snack is made from, the main thing is that it is incredibly spicy or even hot. The step-by-step photo recipe below shows the most unusual way of preparing mother-in-law’s tongue from tomatoes. This is because we will not make the appetizer in the form of a salad; we will literally stuff the tomatoes and seal them in this form for the winter.
You can prepare a delicious tomato snack at home in the quantity that will fit in your bins. If you have never tried to prepare such a winter preparation before, but you really love spicy things, then close just two or three jars of these stuffed tomatoes and then judge their taste for yourself. As for the spices, we selected the optimal amount of them and this composition will make the mother-in-law’s tongue made from tomatoes really hot. You can safely experiment and choose other seasonings for the green tomato appetizer. Let's start preparing a snack for the winter from mother-in-law's tongue from green tomatoes at home.

Ingredients

Mother-in-law's tongue from tomatoes for the winter - recipe

Let's prepare all the ingredients we need to prepare such a spicy cold appetizer.

We will stuff green tomatoes, so it is wise and correct to choose the densest vegetables without damage. We thoroughly rinse the selected tomatoes in cold water, then place them in a colander and let the water drain.

Wash one large carrot under running water, then cut off the skin in a thin layer. We divide the head of garlic into cloves, peel each of them, and also cut off the dense base of each clove.

Place coarsely chopped carrots into the blender bowl and chop them as shown in the photo. You can also simply scroll the carrots through a meat grinder or grate them on the finest grater. The presented method is the least expensive in terms of time and effort.

When you have already chopped the carrots, add the garlic cloves to the blender and chop the vegetables again. This way the ingredients will also mix together fairly evenly.

At this stage, you should thoroughly wash a small bunch of parsley, dry it, then remove the stems. Add the greens to the carrots and garlic, and then chop the ingredients again.

As a result, we will get an almost homogeneous mass of very finely chopped carrots, herbs and garlic. The ingredients are crushed exactly in the order indicated in the recipe: this way the mass will be uniform at the end. You can also lightly stir the vegetables and herbs in a blender bowl and loosen them.

The tomatoes that we washed and prepared earlier are now not completely cut in half: a dense base should hold the filling and prevent the tomatoes from losing their shape due to the cut. Carefully fill each tomato with chopped filling using a teaspoon or dessert spoon. As a result, we get delicious tomatoes with a bright filling.

Sterilize a glass jar for storing preserves in the oven for half an hour, then fill it with tomatoes quite tightly. At the same time, try not to damage the tomatoes themselves..

Now it’s the turn of the marinade. To prepare it, we need clean water, which we pour into a small saucepan. We also add all the spices specified in the ingredients to the water; cut a small piece from the chili pepper; adding it entirely is not recommended. Remember that the amount of these spices determines the severity of the future preparation. Bring the liquid to a boil and cook for 3-5 minutes.

First of all, pour the prepared vinegar into the bottom of the jar in the volume indicated in the ingredients.

Just pour the marinade removed from the heat into the green stuffed tomatoes in the jar. Be careful, the temperature change, if it was sharp enough, may cause the glass of the jar to burst. The workpiece must also be sterilized in boiling water for 10-15 minutes. To do this, just cover the bottom of a large pan with a cotton cloth folded several times, place a jar on top and fill it with boiling water to 2/3 of the height.

We roll up the jar tightly and hermetically with the same sterilized lid, put it upside down, cover it with a blanket and wait for it to cool completely. The workpiece can be stored at room temperature. Mother-in-law's tongue made from green tomatoes is ready for the winter.

Several dishes were attached to such a strange name. Typically, mother-in-law's tongue refers to various spicy snacks made from vegetables, which are cut in a special way - in the form of tongue plates. These interesting snacks are made for future use, or rather for the winter.

In this article we will deal with preparations for the winter. So, "Mother-in-Law's Tongue" recipes read on.

Preparations for the winter - recipe Mother-in-law's Tongue

It is not clear why it was the mother-in-law who was at fault and why the salad bears such a name. Why not “Mother-in-Law’s Language” or “Grandmother’s Language”? Mothers-in-law are sharp-tongued, sometimes harsher than any mother-in-law.

But let’s get back to appetizer salads; they are really for thrill-seekers.

"Mother-in-law's tongue" is prepared from various vegetables. There are recipes for eggplant, zucchini, cucumbers and even green tomatoes. They have one thing in common - a lot of spicy hot pepper.

If you are a spicy food lover or someone in your family does, then you will definitely need spicy winter snack recipes.

Recipes "Mother-in-Law's Tongue"

To prepare winter salads or snacks for use, you need to prepare properly. Use only ripe and fresh vegetables.

Tomatoes must be free of white and green inclusions in the pulp.

Normal green bell peppers will do; with red peppers the salad will be sweeter, reminiscent of lecho. Wash thoroughly, remove stem and seeds.

Use hot peppers carefully, otherwise the dish will turn out “dragon” due to its spiciness.

Use hot peppers, usually green, only after pouring boiling water over them. After such washing, hot peppers reveal more aroma than bitterness.

Choose medium-sized eggplants with small white grains. Large eggplants are more convenient to cook, but are completely tasteless in the dish. These are old vegetables. Try to carefully peel the blue skin off the eggplants.

For “Mother-in-Law’s Tongue” zucchini, choose young ones with the most delicate skin and pulp. There is no need to peel these vegetables.

Use vinegar for winter salads according to recipes. From 9% to 70%. Do not engage in amateur activities and do not add vinegars with other concentrations to salads. Never dilute acetic acid or essence yourself.! You are not a laboratory chemist, you still won’t be able to dilute it in the required proportion, and a dish seasoned with such a solution is very dangerous to health! Use bottles of prepared vinegar. It is not expensive and is sold in any store.

Wash the jars for the finished salad thoroughly with soapy water, scald with boiling water and sterilize over steam.

Remember that you need to place the finished salad hot and in dry jars! It would be a good idea to wipe the lids for rolling with medical alcohol on the inside.

Armed with tips, let's move on to the recipes themselves.

“Mother-in-law’s tongue” with eggplants

Ingredients:

• 4 kg medium eggplants
• 10 large ripe tomatoes
• 10 red bell peppers
• 5 goals garlic
• 3 green hot peppers
• 1 tbsp. Sahara
• 2 tbsp. l. salt
• 1 tbsp. vegetable oil
• 1 tbsp. l. 70% vinegar

Cooking method:

1. Wash the eggplants and cut into long thin strips, add salt and leave for an hour.
2. Pass tomatoes, peppers and garlic through a meat grinder or blender.
3. Add vegetable oil, salt and vinegar.
4. Pour the tomato mixture over the eggplants and place over medium heat.
5. Simmer the salad for about half an hour at medium boil.
6. Place the salad in sterilized dry jars.
7. Roll up the lids, turn upside down and wrap in a warm blanket or blanket for a day. Store "Mother-in-law's tongue with eggplant" salad in a cool, dry place.

“Mother-in-law’s tongue” from eggplant No. 2

Ingredients:

• 3 kg young eggplants
• 1 kg bell pepper
• 2 goals garlic
• 2 green hot peppers
• 700 gr. tomato paste
• 1 tbsp. Sahara
• 1 tbsp. l. 70% vinegar
• 1 tbsp. vegetable oil
• 2 tbsp. l. salt

Cooking method:

1. Wash the pepper, cut out the seeds and chop into cubes. Grind the hot pepper finely, using a grater.
2. Wash the eggplants, peel them and cut them into cubes larger than peppers.
3. Place all ingredients, except vinegar, in a saucepan, stir and place over medium heat for 30 minutes.
4. Remove from heat, pour in vinegar, mix thoroughly and place in dry, sterilized jars. Roll up, turn over and wrap.

"Mother-in-law's tongue" made from zucchini

Ingredients:

• 1 kg zucchini, sliced ​​into strips
• 2 hot peppers
• 2 bell peppers
• 5 tooth garlic
• 0.5 tbsp. Sahara
• 2 tbsp. l. salt
• 0.5 tbsp. tomato paste
• 1 tbsp. l. 9% vinegar
• 1 tbsp. water
• vegetable oil

Cooking method:

1. Dilute tomato paste with water and boil.
2. Grind the peppers in a blender, pass the garlic through a press. Place into simmering sauce.
3. Add zucchini tongues, a little vegetable to taste, salt, sugar and vinegar.
4. Simmer the salad over low heat for 30-40 minutes. Place the hot salad in dry, sterilized jars, roll up, turn upside down and wrap.

Spicy salads "Mother-in-law's tongue" are an excellent appetizer for alcoholic drinks, a wonderful side dish for fatty meat. The salad is especially good in combination with lamb. Try it!

It's time to prepare for the winter in full swing, I hope my salad recipes will be useful and to your taste. Happy seaming!

Dear friends and readers of our blog! Leave your comments below. They are very important to me!

“Mother-in-law’s tongue” is a savory dish, which is a vegetable salad or appetizer that uses cut vegetables shaped like a tongue. The “Mother-in-Law’s Tongue” preparation for the winter is prepared as a simple quick appetizer from eggplants, zucchini, and tomatoes.

Home-cooked snacks are traditional and popular. The “Mother-in-Law’s Tongue” appetizer in canned form is an excellent treat, an addition to a side dish and a preparation for the winter.

From zucchini

The “Mother-in-Law’s Tongue” appetizer made from zucchini is ideal for home canning for the winter.

For preparation you will need:

• zucchini - 3 kg;
• sweet pepper - 4 pcs.;
• red hot pepper - 1 pod;
• garlic - 4 cloves;
• juicy tomatoes - 3 kg;
• vegetable oil - 200 ml;
• sugar - 6-8 tsp;
• salt - 5-6 tsp;
• vinegar (9%) - 100 ml.

Cooking steps:

1. Rinse the vegetables. Peel the zucchini and peppers, remove the core and seeds.
2. Cut the tomatoes into several pieces.
3. Cut the zucchini into tongues.
4. Grind garlic, pepper, tomatoes through a meat grinder.
5. Pour the mixture into a saucepan and put on fire. Boil.
6. Add zucchini, sugar, butter, salt and mix.
7. Simmer over medium heat for half an hour, stirring.
8. Add vinegar, cook for 5 minutes.
9. Place the salad in sterilized jars and roll up the lids.

From eggplant

The classic recipe for “Mother-in-law’s tongue” made from eggplant is an excellent preparation for the winter.

Ingredients:

• 4 kg medium eggplants;
• 10 tomatoes;
• 5 bell peppers;
• 4 heads of garlic;
• 2 red hot peppers;
• 200 g sugar;
• 2 tbsp. l. salt;
• a glass of vegetable oil;
• 100 g vinegar (9%).

Cooking process:

1. Wash the vegetables thoroughly and remove inedible parts.
2. Cut the eggplants into slices.
3. Grind the vegetables in a meat grinder or blender.
4. Mix the mixture in a container, add garlic, sugar, salt, vinegar.
5. Place the sliced ​​eggplant in a saucepan, pour in the sauce, and simmer for about an hour.
6. Place the salad in sterilized jars, roll up and wrap.

Video “Mother-in-law’s tongue appetizer made from eggplant for the winter”

From this video you will learn how to prepare a delicious “Mother-in-law’s tongue” from eggplants for the winter.

Snack Variations

“Mother-in-law’s tongue” is the basis of a whole series of variations in preparing snacks for those who like to experiment.

With bell pepper

A recipe with a proportion of bell pepper equal to the mass of zucchini is one of the types of the well-known preparation.

Ingredients:

• 3 kg zucchini;
• 3 kg bell pepper;
• 1 tbsp. l. Sahara;
• 1 tbsp. l. vinegar;
• 100 g garlic;
• 1 tbsp. l. paprika;
• 300 ml vegetable oil;
• 1 kg of tomatoes;
• 2 tbsp. l. salt.

Step-by-step cooking process:

1. Rinse the products.
2. Chop the pepper into strips, zucchini into cubes.
3. Grind the tomatoes and garlic through a meat grinder.
4. Transfer the ingredients into a container, add the filling, butter, sugar, spices, and salt.
5. Cook for 40 minutes, then pour in the vinegar.
6. Distribute into prepared jars and roll up.

With tomatoes

This snack option is prepared using tomatoes.

You will need:

• ripe tomatoes - 2 kg;
• onion - 100 g;
• chili pepper - 1 pod;
• garlic – 100 g;
• greens - to taste;
• vegetable oil - 100 ml;
• granulated sugar - 3 tbsp. l.;
• salt - 2 tbsp. l.;
• table vinegar (9%) - 50 ml.

Regarding preparation:

1. Rinse vegetables and herbs.
2. Cut the tomatoes into quarters.
3. Chop the onion into half rings, chop the garlic, chop the pepper.
4. Place the ingredients in a large container, add salt, sugar, vinegar, and herbs.
5. Leave the prepared mixture for half an hour to allow the juice to release.
6. When raw, place in jars, cover with lids, do not twist.
7. Sterilize salad in jars. Place a piece of cloth on the bottom of the pan, pour water, and place containers. After the water boils, sterilization takes a quarter of an hour.
8. Close with lids, turn over, wrap. Put away for storage.

With tomato paste

In this version, tomatoes are replaced with tomato paste.

Components:

• young zucchini - 3 kg;
• sweet pepper - 3 pcs.;
• bitter pepper - 1 pc.;
• carrots - 3 pcs.;
• garlic - 2 heads;
• sugar - 1.5 cups;
• salt - 100 g;
• vinegar - 80 ml;
• vegetable oil - 1.5 cups;
• tomato paste - 1.5 cups;
• water - half a liter;
• seasonings to taste.

Observe the following sequence of actions:

1. Wash the products, remove peels and seeds.
2. Cut the zucchini into long slices.
3. Cut the bell pepper into strips.
4. Grate the carrots and chop the garlic.
5. Dilute tomato paste with water, add sugar, salt, and boil.
6. After boiling, add a mixture of vegetables, add oil, and simmer for 30 minutes.
7. Pour in vinegar, stir, turn off heat. The dish is ready.

In the form of caviar

The recipe for the “Mother-in-Law’s Tongue” salad in the form of vegetable caviar is given greater preference. Even inexperienced housewives can prepare it.

Dish components:

• sugar to taste;
• zucchini - 2 pcs.;
• sweet pepper - 5 pcs.;
• vinegar;
• tomato paste - 500 g;
• hot pepper - 2 pcs.;
• garlic - 100 g;
• sunflower oil - 200 g.

Instructions for preparing caviar:

1. Finely chop the garlic cloves, add pepper and zucchini.
2. Combine with tomato paste, butter, sugar, salt.
3. Cook the ingredients for 30 minutes until smooth.
4. Place the caviar in prepared sterilized jars and serve the salad cold.

Some useful tips:

1. Eggplants will not taste bitter if you pour them with a liter of water with a dissolved spoon of salt, leave for 20 minutes, and rinse under running water.
2. Peel the tomatoes and remove seeds; then the tomato sauce will have a more delicate consistency.
3. Tomato filling will not be liquid if you choose ripe, larger tomatoes for cooking.
4. It is better to prepare mature zucchini, which allows you to cut them into thin slices of optimal width for the specific preparation of the dish.
5. The too spicy taste of the snack can be reduced by reducing the amount of pepper and garlic in the composition.
6. It is necessary to use gloves when working with hot peppers so as not to burn the mucous membranes and skin.
7. Dishes must be washed well. Vegetables must be washed thoroughly. The jars are washed with soda, sterilized, and the lids are boiled. Then the preparations will be preserved throughout the winter period.