Salad "Teschin tongue" from courgettes for the winter. The best recipes

"Teschin tongue" from zucchini is one of the most common blanks for the winter. Currently, there is a large number of recipes for this salad, so each mistress can choose according to her own taste.

Classic "Teschin tongue" from zucchini is made from two kilograms of zucchini, one - tomatoes, four large bell peppers, two heads of garlic, a glass of vegetable oil (preference should be given to unrefined), two hundred grams of sugar, two large spoons of large salt, one - Vinegar. We begin to prepare this billet. Zucchini is cleaned from the core and peel, cut into thin long strips. Still, the rest of the products need to be scrolled in a blender or meat grinder. At the very end, add vinegar, salt, butter and sugar. We put the pan with the dressing on the fire, bring to a boiling state. We lower in it zucchini and we prepare further within forty minutes. Then lettuce "Teshchin tongue" from zucchini is laid out on half-liter sterilized jars (preferably in hot form), and immediately they are rolled. Next, turn the dishes down with lids, cover with a thick blanket and hold in this condition until completely cooled.

"Teshchin language of courgettes" in Ukrainian . It will take a kilo of young zucchini without peel, half a glass of vegetable oil, twenty grams of vigorous garlic, a bunch of dill and a little parsley, sixty grams of table vinegar. Zucchini cut into mugs, so that the thickness was not less than and not more than two and a half centimeters. Fry them until a golden hue appears. At this time, peel the garlic and grind it in a mortar. Greens are very finely chopped and put on the bottom of the jar. Next, add salt, pour oil and vinegar, and then very tightly lay circles of courgettes. We sterilize the jars in boiling water. For a half-liter it takes twenty-five minutes, and for a liter one, at least forty-five.

Acute "Teschin tongue" from courgettes. For the preparation of this original snack, you need three kilograms of young zucchini, four sweet and one large hot pepper, three garlic cloves, four hundred grams of tomato paste, almost a full glass of oil, four onions, six hundred grams of carrots, two hundred grams of sugar, an incomplete glass of vinegar (5% ), A large spoonful of shallow salt. Zucchini cut into half-rings, very finely chopped peppers, both sweet and hot. Garlic and onion grind, mix it with grated carrots and fry in a deep saucepan. We raise the tomato paste with boiled water , fill it with a mixture of zucchini and peppers, and add to them overcooking. Pour sugar and a large spoon of salt with a slide. Prepare zucchini until they become soft. Typically, this will take no more than half an hour. A few minutes before the readiness, add the vinegar. We spread everything around the prepared banks and cool them, as usual, under the blanket.

In the next billet you can replace zucchini with eggplant. "Teshchin language" from the blue one is prepared somewhat differently. You need two kilograms of aubergines, one tomato and one Bulgarian red pepper, three heads of garlic, one burning pepper, half a glass of sugar, a large spoonful of salt, butter, half a spoonful of essence. To begin with, we clean the eggplants and cut them in the form of circles. They are well salted and we set them aside for half an hour, so that "bitterness" comes out. At this time we twist all the vegetables in the blender, add to them vinegar essence, salt, butter and sugar. It is very good to mix all the ingredients to make the mixture completely homogeneous. She pour the aubergines and tush everything together for half an hour. After we roll, we need to cover them with a very thick veil. In this case, the salad will be more saturated and "soaked".

Bon Appetit!