Mother-in-law's cucumber tongue salad for winter

Savory appetizer for potatoes and meat, tastier lecho! The mother-in-law's tongue salad from cucumbers for the winter turns out to be a little spicy, piquant. If you like it sharper, then you can add another piece of hot pepper. This version of the billet turns out to be moderately sweet, with a slight taste of garlic. Very tasty! I recommend it!
hallen-bunnyAuthor avatar
Recipe author

Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 11 % 1 g
Fats 33 % 3 g
Carbohydrates 56 % 5 g
56 kcal
GI: 67 / 0 / 33

Step-by-step cooking

Cooking time: 1 h
  1. Step 1:

    Step 1.

    How to cook Mother-in-law's tongue for the winter? Prepare all the ingredients. Since all the vegetables in the salad will be crushed, then you can use ugly vegetables, small or overgrown on the contrary. This is how I usually get rid of non-standard cucumbers and tomatoes. It is advisable to use Bulgarian pepper for salad in red so that the finished billet has a rich red color.

  2. Step 2:

    Step 2.

    Let's start by washing and drying all the vegetables. We remove the stalks from tomatoes and peppers, then cut them into pieces of such a size that they can be ground in a meat grinder. to peel the garlic.

  3. Step 3:

    Step 3.

    Chopped tomatoes, peppers and garlic are crushed with a blender or a meat grinder. The grate on the meat grinder must be large, otherwise the vegetables will constantly get stuck in it. So that the meat grinder is not clogged, it is better to alternate vegetables.

  4. Step 4:

    Step 4.

    Cut off the tips of cucumbers and cut them into thin circles of no more than 3 mm. A special shredding grater greatly simplifies and accelerates the process, but you can also handle an ordinary knife.

  5. Step 5:

    Step 5.

    Shifts the sliced cucumbers and chopped vegetable mass into a deep saucepan with a thick bottom. Pour vegetable oil into it.

  6. Step 6:

    Step 6.

    Add salt and sugar to the resulting vegetable mass, mix everything well.

  7. Step 7:

    Step 7.

    Put the pan on the stove and bring its contents to a boil, after which we immediately reduce the fire. Cook the mass over low heat for 15 minutes, then pour vinegar into it. Keep on fire for another 5 minutes.

  8. Step 8:

    Step 8.

    We lay out the hot salad in sterile jars and roll up (twist) with sterile lids. I also boil the lids in advance or keep them in boiling water for 5 minutes.

  9. Step 9:

    Step 9.

    We put the jars with the Mother-in-law's cucumber tongue salad for the winter upside down and cool it during the day, wrapped in a blanket or towel. A day later, we transfer the workpiece to a cool place. Special storage conditions are not required - I store in the pantry in the apartment or in the garage.

From the specified number of products, 4 cans of 0.65 liters each turned out.

Bon appetit!

Remember that spices such as salt, sugar, as well as vinegar and its substitutes are used in recipes for winter preparations not only for taste, but primarily as preservatives. Therefore, in no case should you reduce the concentration of salt and sugar, and also replace vinegar (essence) with a weaker concentration than indicated in the recipe, otherwise vinegar (salt / sugar) will not show their preservative properties and the workpiece will be spoiled.

Caloric content of the products possible in the composition of the dish

  • Tomatoes - 23   kcal/100g
  • Fresh cucumbers - 15   kcal/100g
  • Sweet pepper - 27   kcal/100g
  • Garlic - 143   kcal/100g
  • Granulated sugar - 398   kcal/100g
  • Sugar - 398   kcal/100g
  • Wine vinegar (3%) - 9   kcal/100g
  • Vinegar 9% - 11   kcal/100g
  • Balsamic vinegar - 88   kcal/100g
  • Apple vinegar - 14   kcal/100g
  • Vinegar - 11   kcal/100g
  • Vegetable oil - 873   kcal/100g
  • Salt - 0   kcal/100g

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