One of the most popular salads for the winter has the original name – “Teschin tongue”. According to tradition, it is prepared from eggplant and zucchini, sometimes from cucumbers or squash. We have selected 15 of the most delicious recipes and share them with you!
1. Salad “Teschin language” from eggplant
Let’s start with a classic recipe with fresh tomatoes.
You will need: 1 kg of eggplant, 1 kg of tomatoes, 4 bell peppers, 1 head of garlic, 2 chili peppers, 2 tbsp. salt, 4 tbsp. sugar, 4 tbsp. vegetable oil, 2 tbsp. vinegar, spices.
Cooking: Peel the tomatoes from the skin, chop them in a blender, bring to a boil and boil for 10 minutes. Add sugar, salt, oil and spices. Cut the eggplant into thin slices or circles, put in a tomato preparation and boil for another 10 minutes.
Add the pepper cut into strips, boil for another 7 minutes and add the chili with garlic. After another 5 minutes, pour in the vinegar, mix the salad and roll it into sterilized jars.
2. Mother-in-law’s tongue with fried eggplant and onions for the winter
An easy, quick option with a minimum of ingredients.
You will need: 6 eggplants, 3 onions, 6 tomatoes, 1 head of garlic, 1 bunch of herbs, 150 ml of vegetable oil, 1 tbsp. salt, spices, 3 tsp vinegar.
Cooking: Cut the eggplant into thin slices and fry them on both sides until golden. Randomly chop the onion and tomatoes, fry in the remaining oil for about 15 minutes until soft, add salt and spices.
Grind the garlic and greens, put on eggplant slices and roll up. Put the rolls in clean jars, shifting them in layers of frying. Sterilize the jars for 20 minutes in boiling water, and 5 minutes before the end – pour in a spoonful of vinegar. Roll up “Teshin’s tongue” for the winter.
3. Salad “Teschin language” in tomato sauce
Instead of eggplant, you can take zucchini – and the salad will be prepared in the same way.
You will need: 3 kg of eggplant, 3 carrots, 2 hot red peppers, 100 g of garlic, 200 ml of vegetable oil, 500 ml of tomato sauce, 100 ml of vinegar, 200 g of sugar, 2 tbsp. salt.
Cooking: Cut the eggplant into slices. Separately, pass carrots, peppers and garlic through a meat grinder. Add oil, vinegar, salt and sugar to them, and bring to a boil. Pour in the tomato sauce and bring to a boil again. Lay out the eggplant, boil for 20-30 minutes and roll the salad into sterilized jars.
4. Salad “Teschin language” from cucumbers for the winter
The original variation of the familiar “Mother-in-law’s language”. Delicious and fresh!
You will need: 1.5 kg of cucumbers, 800 g of tomatoes, 400 g of bell pepper, 50 g of garlic, 100 ml of vegetable oil, 50 g of sugar, 1 tbsp. salt, 50 ml of vinegar.
Cooking: Pass through the meat grinder tomatoes, peppers and garlic. Cut cucumbers into thin circles. Mix all ingredients except vinegar, bring to a boil and boil for 15 minutes. Pour in the vinegar and boil for another 5 minutes. Roll the salad into prepared sterilized jars.
5. “Teschin language” without tomatoes for the winter
This preparation acquires light notes of Asian cuisine.
You will need: 1.5 kg of eggplant, 200 ml of vegetable oil, 100 ml of vinegar, 5 cloves of garlic, 2 tbsp. sesame, 0.5 tbsp. sugar and salt, 2 tsp each paprika and red ground pepper.
Cooking: Cut the eggplant into slices and fry on both sides in oil. If they are bitter, then you can salt them first. All other ingredients – chop and mix together. Arrange eggplants in prepared jars, alternating layers with dressing. Sterilize the jars for another 10 minutes and roll up.
6. Salad “Teschin language” from zucchini for the winter
Zucchini is better to take young and small.
You will need: 1 kg of zucchini, 1 kg of tomatoes, 1 bell pepper, 50 g of garlic, 1 tbsp. salt, 100 g sugar, 70 ml vinegar, 70 ml vegetable oil, 1 tsp. red ground pepper.
Cooking: Pass the tomatoes and peppers through a meat grinder, add butter, sugar and salt, and boil for 10 minutes. Lay out the zucchini cut into cubes and boil the workpiece for another 20 minutes. Add crushed garlic and ground pepper, boil for 5 minutes, pour in the vinegar, and after another 2 minutes spread the Mother-in-Law’s Tongue in sterilized jars.
7. Spicy “Teschin tongue” without tomatoes for the winter
The dressing for this salad resembles the classic pepper adjika.
You will need: 2.5 kg of eggplant, 100 g of garlic, 5 bell peppers, 2 hot peppers, 1 cup vegetable oil, 1/2 cup sugar, 1/2 cup vinegar, 1 bunch of herbs.
Cooking: Cut the eggplant into cubes and fry until golden. Both types of pepper garlic – pass through a meat grinder. Add oil, vinegar, salt and sugar, boil for 20 minutes and add chopped greens. Lay eggplant and dressing in layers in jars. Sterilize the lettuce jars for another 15 minutes and roll up.
8. Salad “Teschin language” with eggplant and zucchini
All the best mixed together in one recipe!
You will need: 2 kg of eggplant, 2 kg of zucchini, 500 g of bell pepper, 1 kg of tomatoes, 200 g of onions, 200 g of carrots, 1 hot pepper, 8 cloves of garlic, 200 g of sugar, 80 ml of vinegar, 1 tbsp. salt, 120 ml vegetable oil, spices.
Cooking: Pass through the meat grinder all the vegetables, except for the eggplant. Add butter, sugar and salt, bring to a boil and boil for 15 minutes. Add the eggplant sliced \u200b\u200bin slices and carcasses for another half an hour. Add garlic and spices, and after 5 minutes – vinegar. Lay out “Teshin’s tongue” in sterilized jars and roll up for the winter.
9. “Teschin language” from zucchini with carrots
Carrots are not included in the classic Mother-in-Law Tongue recipe, but they complement it perfectly.
You will need: 2 kg of zucchini, 1.5 kg of tomatoes, 500 g of carrots, 350 g of bell pepper, 100 g of garlic, 20 g of hot red pepper, 150 ml of vegetable oil, 100 ml of vinegar, 200 g of sugar, 35 g of salt.
Cooking: Grate the carrots on a fine grater and fry them in oil for 5-7 minutes. Cut the zucchini into cubes, and pass the peppers and tomatoes through a meat grinder. Mix all the vegetables together, add salt and sugar, and simmer for 20 minutes after boiling. Add chopped garlic and hot pepper, simmer for another 5 minutes and pour in the vinegar. Roll the salad into prepared sterilized jars.
10. Salad “Teshin language” in Georgian for the winter
If desired, add a little hot pepper for piquancy.
You will need: 1 kg of eggplant, 100 ml of vegetable oil, 1 head of garlic, 400 g of bell pepper, 1 bunch of cilantro, 1 tbsp. salt, 2 tbsp. sugar, 100 ml of vinegar.
Cooking: Pass the pepper with garlic and cilantro through a meat grinder. Add salt, sugar and vinegar and stir. Cut the eggplant into cubes, fry them for 15-20 minutes and put them in the vegetable mass. Bring everything to a boil, season to taste, boil for 10 minutes and put the salad in jars.
11. Mother-in-law’s tongue with tomato juice for the winter
You can cook a salad even with purchased tomato juice.
You will need: 3 kg of zucchini, 1 liter of tomato juice, 4 bell peppers, 4 carrots, 100 g of garlic, 500 ml of vegetable oil, 2 tbsp. salt and sugar, spices, 1 tbsp. vinegar essence.
Cooking: Randomly chop the carrots and peppers, fry them in oil until soft and pour in the tomato juice. Add sugar, salt and spices, and simmer for 5-7 minutes. Add randomly chopped zucchini, then another 20 minutes and pour in vinegar essence. Roll up the blank in sterilized jars.
12. Salad “Teschin language” from tomatoes for the winter
A rare option when there are no zucchini or eggplant in the salad, and tomatoes do not go into the sauce.
You will need: 1 kg of tomatoes, 50 g of onion, 50 g of garlic, 15 g of dill and parsley, 1 chili pepper, 50 ml of vegetable oil, 50 g of sugar, 1 tbsp. salt, 25 ml of vinegar.
Cooking: Cut the tomatoes into slices, onions into feathers, and chop the herbs, garlic and chili. Mix all the ingredients together and leave for half an hour. Place “Teshin’s tongue” tightly in jars and sterilize them in boiling water for another 20 minutes. Roll up your salad for the winter.
13. Salad “Teschin language” from zucchini with tomato paste
If you don’t have fresh tomatoes on hand, here’s the solution!
You will need: 3.5 kg of zucchini, 4 carrots, 3 bell peppers, 500 g of tomato paste, 80 g of garlic, 1 chili pepper, 1 glass of vegetable oil, 200 g of sugar, 2 tbsp. salt, 1 cup vinegar.
Cooking: Cut the zucchini into circles, pepper into strips, and grate the carrots. Mince the garlic and chili. Mix all the ingredients together and leave to infuse for 1-2 hours. Then bring to a boil, boil the salad for half an hour and roll it into sterilized jars.
14. “Teschin tongue” of cucumber rolls
This preparation is not only tasty, but also looks very impressive.
You will need: 8 cucumbers, 2 bell peppers, 4 sprigs of parsley, 2 cloves of garlic, 6 peas of a mixture of peppers, 2 tbsp. vinegar, 500 ml of water, 1 tsp. salt, 1 tbsp. Sahara.
Cooking: Cut the cucumbers with a vegetable peeler into thin slices. Put garlic, parsley and peppercorns in sterilized jars. Cut the Bulgarian pepper into cubes and wrap them in cucumbers with a roll.
Put the finished rolls in jars and pour boiling water, leave for 15 minutes under the lid, and then drain this water. Boil clean water with salt and sugar, add vinegar, fill the cucumbers with the resulting marinade and roll up the jars.
15. Salad “Teschin language” from squash for the winter
Another original mother-in-law’s tongue recipe for a change!
You will need: 1.5 kg of patissons, 1.5 heads of garlic, 1 kg of tomatoes, 3 bell peppers, 1/2 cup vegetable oil, 100 g sugar, 20 g salt, 2 tbsp. vinegar.
Cooking: Randomly cut the squash, additionally you can remove the peel and seeds from them. Pass the tomatoes and peppers through a meat grinder, add butter, sugar and salt, and boil the workpiece for 20 minutes after boiling. Put the patissons there and stew for another 20 minutes. Add crushed garlic, and after 5 minutes – vinegar. Lay out “Teshin’s tongue” in sterilized jars and roll it up.