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Mother-in-law's tongue from zucchini for the winter
Instructions
I get the listed ingredients ready.
First I cut the zucchini crosswise into lengths equal to the size I want the sticks to be. Then I cut them into sticks, the widest part of which will not exceed 1.5 cm.
I transfer the pieces to the pot the dish will be cooked in.
I prepare the tomatoes and peppers for blending in a food processor or mincer, cutting them into convenient pieces.
I blend everything into a purée.
I pour it over the zucchini. I season with salt, sugar and vegetable oil.
I bring the tomato mass together with the zucchini to the boil, immediately lower the heat and cook for half an hour, stirring gently a few times during that period. The little tongues should stay whole and not be too loose, so you need to watch them – they may need less time to cook through. After all, they might have been cut a little thinner, or the zucchini itself might have been softer.
I finely chop the garlic. I prepare the glass container, sterilising it by any method. I boil the metal lids (screw-on or for a sealing machine) for 3 minutes.
Ten minutes before the cooking ends, I add the garlic.
And 2 minutes before the end, I pour in the vinegar and immediately cover the pot with a lid so that it doesn't evaporate.
I transfer the preserve into the jar. After screwing on the lid, I turn the sealed jar upside down and wrap it in a bath towel. I leave it like this for 8 hours to cool slowly.
It is better to store mother-in-law's tongue from zucchini for the winter somewhere cool, but the preserve will also keep successfully for 1 year in room conditions. This cold appetiser is a wonderful addition to any side dish, filling it with the marvellous taste of summer's gifts of nature.
Tips
- 1
YOUNG ZUCCHINI is the "secret" to the shape of the tongues. Older ones with large seeds will fall apart into mush. Young ones hold the stick shape.
- 2
A WIDTH OF 1.5 CM is the "secret" of the name. Narrow, long sticks are the "tongues"; thin ones boil down too quickly, while thick ones won't soak through.
- 3
VINEGAR AT THE END UNDER A LID is the "secret" of the aroma. Without a lid the vinegar will "fly away". Two minutes is enough for preservation.
- 4
8 HOURS UNDER A BLANKET is the "secret" of storage. The extra pasteurisation gives a shelf life of up to a year in a flat. The same principle works in other kinds of zucchini preserves.
FAQ
Which zucchini should I choose? +
Ideal choices are young courgettes or white-skinned zucchini (Aeronaut, Gribovsky, Yakor) – tender flesh and few seeds. Alternatives: yellow courgettes (Zolotinka for a bright colour), pattypan squash (unusual). Fresh ones are firm and glossy, without dents or spots. A size of 18–22 cm is best for long tongues. Not suitable: overgrown ones with tough skin and large seeds – cut all of that out. Reliable seed brands are "Gavrish", "Poisk" and "Aelita". For a "premium" option, choose farm-grown, soil-raised ones. Frozen zucchini won't do – you need whole fruits for cutting. Don't peel young ones – the skin helps hold the shape.
What can replace the hot pepper? +
Alternatives: ground red hot pepper (1 tsp – the easiest), cayenne (1/2 tsp – hotter), jalapeño (1 pc – a Mexican note), "pul biber" chili flakes (5 g – the Turkish version), dry adjika (1 tbsp – a "Georgian" accent). Fresh chili pepper is the "premium" option. Frozen will do. Don't use: "Tabasco" (it will spoil the marinade) or sweet pepper (no heat). For a "spicy" result, keep the seeds in. For a "mild" one, remove the seeds and use up to 1/3 of a pod. Reliable brands are "Kotanyi" and "Santa Maria". Adjust to taste.
How long do the tongues keep? +
In sterile, sealed jars at room temperature – up to 1 year. In a cool cellar – up to 1.5 years. Once opened, in the fridge – 5–7 days. Write the canning date on the jars. If a lid bulges, don't open it – throw it out. Don't store it in the sun – the colour will "fade". It is ideal to use it within the first 8–10 months. Seal it in 1-litre jars – they are more convenient to open. Before serving, take it out 15–20 minutes ahead (the cold "mutes" the flavours). Without the 8 hours under a blanket, cut the shelf life to 6 months. Don't leave an open jar at room temperature for longer than 2 hours.
What goes well with the tongues? +
A standalone appetiser to go with a hot meat dish. With fried or boiled potatoes. With steak, kebabs or lamb ribs – a "manly" serving. With pelmeni and vareniki – a "winter" one. With a shot of cold vodka – a "Russian" one. With a rice side dish or buckwheat. With pilaf or fried rice. With boiled chicken or turkey. With fried fish. With light beer – a "bar" serving. For a "family lunch" – with mash and meat. With cheese and olives – a "Mediterranean" serving. With a bowl of borscht as an appetiser. With meat pies. A versatile spicy preserve for winter meals.
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