Tough tongue from courgettes
– courgette — 5 pcs medium size (approximately 1.2-1.5 kg each);
– Fresh tomatoes — 5-6 pcs. ;
– bell pepper sweet — 5 pcs of different color;
– fresh apples — 5 pcs. ;
– pepper burning — 2 pcs. ;
– onion — 5-6 pcs. ;
– garlic – 3 heads;
– tomato paste – 0.5 kg;
– vegetable oil – 0.5 l;
– vinegar 9% – 10-12 tbsp. ;
– sugar sand — 6 tbsp. ;
– salt — 1.5 tbsp.
You can use olive or sunflower refined oil, or you can take unrefined allspice mustard, linseed or rapeseed oil. It all depends on taste preferences.
Rinse the courgettes, clean the skin (if it is soft, you can not clean), take out the seeds and cut into rings or half rings. Cut bell peppers lengthwise, remove partitions with seeds and cut thin plates. Wash apples, divide into 4 parts, get rid of the core and cut into thin slices. Brush the onion and finely chop with a knife. Put all the prepared ingredients into a pan and stir.
Wash tomatoes, dip for half a minute in boiling water, remove the skin and grind, preferably in a blender. Attach finely chopped burning peppers to them and garlic passed through the garlic. Pour the resulting liquid mass vegetable mixture in a pan. Cover with a lid and leave on impregnation for an hour and a half. Then put the pan on a heavy heat. As soon as it boils, lull the fire to a quiet and simmer for 30-40 minutes. Meanwhile, mix the tomato paste, vegetable oil, vinegar, sugar sand and salt, pour into a saucepan and simmer after boiling for another 5 minutes.
Spread the hot salad into pre-prepared jars (sterilized or well washed and treated from inside with steep boiling water), roll in metal lids and wrap in a blanket or old fur coats. After 24 hours, get and put on a permanent place of storage.
Salad “Teschin Tongue” is well stored at room temperature, which is a big plus for urban dwellers without underground or pit.
Teshchin tongue of eggplant
– eggplant — 3 kg;
– fresh tomatoes — 2.5 kg;
– bell pepper — 6 pcs. ;
– pepper burning — 2 pcs. ;
– garlic — 3 heads;
– vegetable oil — 200 ml;
– sugar sand — 150 g (6 tbsp) ;
– salt — 60 g (2 tbsp) ;
– vinegar 9% – 5-6 tbsp. ;
– greens are fresh to taste.
Clean the eggplant from the skin, cut with circles, put in a bowl, salt a little and leave so for 15-20 minutes. In the meantime, get into preparing the rest of the vegetables.
Wash the tomatoes, lower for a few seconds into boiling water and remove the skin from them. Wash bell peppers, remove peduncle and seeds. Divide the garlic into cloves and peel them from the husks. Grind all vegetables with a blender. For the absence of this household appliance, pass vegetables through the grinder.
Go back to eggplant. They have to give away their bitter juice by this point. Get them on a clean napkin, discuss the top with another napkin. Heat the vegetable oil in a pan and fry the eggplant in it. The recipe allows replacing the process of roasting eggplant by baking them in the oven until golden at 180-200°C.
In a vegetable mixture crushed in a blender or passed through a grinder, pour vegetable oil, add salt, sugar, vinegar, chopped burning peppers and fresh greens. Bring to the boil and put the same roasted eggplant in there. Stir and tomite over a quiet heat for 20-30 minutes. Then spread the salad into prepared clean cans, roll in lids, wrap and let cool naturally. You can store at room temperature.