Mother-in-law's tongue salad from cucumbers

Name: Mother-in-law's tongue salad from cucumbers
Total time: 1 h
Yield: 8
Ingredients: 1.5 kg Cucumbers; 800 g Tomatoes; 400 g Bell pepper; 50 g Garlic; 100 ml Vegetable oil; 50 g Sugar; 1 tablespoon Salt; 50 ml Vinegar

A savory appetizer for potatoes and meat, lecho tastes better! Mother-in-law's tongue salad from cucumbers for the winter turns out to be a little sharp and piquant. If you like it spicier, you can add another piece of hot pepper. This version of the preparation is moderately sweet, with a slight taste of garlic. Delicious! I recommend!

400

341788

Aurora Campbell

Author of the recipe

Mother-in-law's tongue salad from cucumbers

Calories

209Kcal

Protein

4gram

Fat

11gram

Carbs

19gram

*Nutritional value of 1 serving

Ingredients

Servings: 8

1.5kg

800g

400g

50g

100ml

50g

1tablespoon

50ml

Step-by-step preparation

Cooking time: 1 hr

STEP 1
How to cook Mother-in-law's tongue for the winter? Let's prepare all the ingredients. Since all the vegetables in the salad will be chopped, you can use ugly, small or, on the contrary, overgrown vegetables. This is how I usually get rid of non-standard cucumbers and tomatoes. It is advisable to use red bell peppers for salad so that the finished product has a rich red color.
STEP 2
Let's start by washing and drying all the vegetables. Remove the stems from tomatoes and peppers, then cut them into pieces large enough to be ground in a meat grinder. to peel the garlic.
STEP 3
Grind the chopped tomatoes, peppers and garlic with a blender or using a meat grinder. The grate on the meat grinder must be large, otherwise the vegetables will constantly get stuck in it. To prevent the meat grinder from clogging, it is better to alternate vegetables.
STEP 4
We cut off the ends of the cucumbers and cut them into thin circles no more than 3 mm. A special grater-shredder greatly simplifies and speeds up the process, but you can also do it with a regular knife.
STEP 5
Transfer the chopped cucumbers and chopped vegetable mixture into a deep saucepan with a thick bottom. Pour vegetable oil into it.
STEP 6
Add salt and sugar to the resulting vegetable mass, mix everything well.
STEP 7
Place the pan on the stove and bring its contents to a boil, after which we immediately reduce the heat. Cook the mixture over low heat for 15 minutes, then pour vinegar into it. Keep on fire for another 5 minutes.
STEP 8
Place the hot salad in sterile jars and roll up (screw) with sterile lids. I also boil the lids in advance or keep them in boiling water for 5 minutes.
STEP 9
We put jars of mother-in-law's tongue salad from cucumbers for the winter upside down and cool for 24 hours, wrapped in a blanket or towel. After a day, we transfer the workpiece to a cool place. No special storage conditions are required - I store it in a closet in my apartment or garage.