Teschin language of zucchini is an interesting snack during the festive feast and an excellent complement to main dishes. The taste resembles the classic product lecho and uniform consistency of the pulp is diluted with thin strips of squash.
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A classic recipe
To prepare the blank, you need to take the following components:
- 3 kg of mature Zucchini;
- 5 pieces. sweet peppers;
- 12-18 cloves of garlic;
- 100 g of sugar;
- 1.5 hours. l. salt;
- 200 ml of refined sunflower oil;
- 500 ml of natural tomato juice;
- 250 ml of water;
- 9% 45-50 ml of vinegar;
- 2-3 sprigs of cloves.
Additionally need to sterilize small glass jars. It is best to use a container volume of 500 ml. To sterilize the container is placed in an oven, heated up to 150 +... + 180 ° C or steamed. For the last manipulation will need a special device made of metal with a hole in the middle.
Before cutting all the vegetables are washed. Zucchini peeled and seeds. Fruits are cut into long thin slices. In the middle of a pepper with seeds removed. Garlic eliminate the husk. Pepper pods and cloves garlic crushed with a blender. The mass is poured into a high saucepan and put on fire. There also add sugar, salt, vinegar, cloves. Salt can be used only stone. Extra, sea or iodized spoil the taste of the finished dish and negative impact on its future preservation.
When the mixture boils pour the tomato juice, diluted with water, and add the zucchini. Composition boil for 40-45 minutes in a hot state is poured into containers and immediately roll.
Acute embodiment and with addition eggplant
To prepare savory snacks can be added to the remaining ingredients hot peppers. 3 kg courgettes sufficient to take one pod chili. Before using spice desirably soaked in cold water for 2-3 hours. Then take out, remove the midway and all the seeds and mince together with sweet pepper. Otherwise the cooking process does not differ from the classical variant. Only use the finished dish should be cautious, t. To. It is quite sharp.
To prepare Teschin language eggplant, take the following components:
- 1 kg zucchini;
- 1 kg of eggplant;
- 100 g of carrots;
- 500 g of ripe tomatoes;
- 100 g of onion;
- 250-300 g of sweet peppers;
- 1 large head garlic;
- 1 pod chili peppers;
- 100 g of sugar;
- 1.5 hours. l. salt + 1 h. l. for eggplant;
- 50-60 g of sunflower oil;
- 40 ml of a 9% acetic acid.
All vegetables should be thoroughly cleaned and dry. If the zucchini and eggplant are still young, you do not need to cut the pelt with them. Unformed seeds, too, can leave. Eggplants should be cut into half rings or long strips, lightly sprinkle with salt and leave for 30-40 minutes. This time is enough to left bitterness.
Courgettes can also be cut into thin strips or slices. We need to take out the middle of a pepper with seeds. Spicy chili is desirable to soak for 40-50 minutes. We remove the stalk of tomatoes. Garlic should be cleaned from the husk and perepolovinit. With a mincer or blender grind mashed sweet and bitter pepper with garlic. There also add tomatoes.
Vegetable mass should be sent to the fire. After boiling, add sugar, salt, vinegar and oil. Cook for 15-20 minutes. Then put in the eggplant and squash slices. Cook for 20-25 minutes, then pour into sterilized jars and immediately roll.
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