You know how it goes: There are always more zucchini in the garden than we can eat. This year I wanted to find another way to preserve them. Usually I store some in the cold room, zucchini do store well for a few months, and I also freeze some chopped up zucchini to use in recipes like meatballs. But zucchini can do so much more, and there are plenty to work with. Also lots of other vegetables are ripening fast and need to be preserved.
I came across this Russian recipe using all homegrown vegetables that sounded really good. The original name is “Тещин язык” meaning the tongue of his mother in law. I know eh, what a name! Let’s make it.
The Zucchini I used for this recipe are the Dark Star Squash Zucchini. It is a great variety for a cool climate because it is more frost tolerant than other zucchini. The fruit also has a long shelf life and a great, creamy taste. It also is a beautiful plant with magnificent flowers and dark green skinned fruits. Plant it in your flower garden and enjoy!
I cut the zucchini into about 3 inch long slices, if so desired you can also leave them whole, looking like a tongue. I cut them in half, so it would be easier to handle. I did not peel my garden fresh zucchini, you can if you want to.
The tomatoes and peppers are simply blended in my Vitamix on low, it does the job better than a food processor. Many of my tomatoes were yellow (Native Sun), very mild tomato. I used pickling vinegar to add more acidity.
It’s super yummy!
- 1 kg zucchini
- 1 kg tomatoes
- 1-2 sweet pepper(s)
- 1 - 3 hot pepper(s) ( I used 1 thin sharp and 2 small jalapeno)
- 5-6 garlic cloves
- ½ cup vinegar
- 70 ml oil (I used olive oil)
- 100 g sugar
- 1 tablespoon pickling salt (I used a heaped tablespoon since my salt is coarse)
- Cut the zucchini into long slices (tongues).
- In a food processor or blender chop all other ingredients except the garlic.
- In a large pot bring the veggies, sugar, salt and oil to a boil and cook for 8-10 minutes
- add zucchini and stir gently so as not to break the zucchini
- cook for 10 minutes
- add chopped garlic and cook for another 10 minutes, more or less, depending on whether you want the zucchini firm or soft
- add vinegar, bring to a boil
- Fill jars, wipe rims apply lids, and screw on bands
- Process in a boiling water canner for 20 minutes
I used double the recipe and it made 5 x 1 liter jars.
I cooked the zucchini for about 15 minutes total so they still would have a bite. We look forward to enjoy it with some whole grain rice, or noodles – yum!