You know how it goes: There is 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 does 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 is 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 is 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 1/5 x 3 inch long slices. It is better to scoop the seeds out because they do get soft. I did not peel my garden fresh zucchini, you can if you want to.
The tomatoes and peppers are simply blended in the 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.
The first year I made it as the recipe goes, we liked it, but very sure it can be even better. Then I adjusted the recipe to our liking. I will add my adjustments to the recipe.
We enjoy canned zucchini with some mashed or baked potatoes. It’s super yummy!
- 1 kg (6 cups) zucchini
- 1 kg (5 cups) tomatoes
- 1-2 sweet bell pepper(s)
- 1 - 3 hot pepper(s)
- 5-6 garlic cloves
- 1 cup 5% vinegar (see note)
- ¼ cup oil (better without)
- ½ cup sugar (or ¼ cup honey)
- 1 tablespoon pickling salt (1 teaspoon is enough)
- Cut the zucchini into long slices (about 1x3 inch).
- In a food processor or blender chop all other ingredients except the garlic.
- In a large pot bring the tomatoes, chopped garlic, and peppers, sugar (if used), salt and oil (if used) to a boil and cook for 8-10 minutes
- add zucchini and stir gently so as not to break the zucchini and cook for 10 minutes
- add and vinegar, close lid and cook for another 10 minutes or till zucchini is done.
- Fill jars, wipe rims apply lids, and screw on bands
- Process in water canner for 20 minutes
Note: This is a traditional recipe with homegrown, sun-ripened ingredients, use and enjoy at your own risk. The original recipe is asking for 70 ml 9% vinegar, I adjusted it to 1 cup 5%. It is up to you how much you use just make sure it is not less than the original recipe. You can find the original recipe: here.
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I love following your Facebook page! I am fairly new to preserving and am excited to try some of your tested canning recipes using northern garden ingredients!! Thank you for the time and efforts you put into these recipe posts. I ESPECIALLY love the personal narrative style and an easy to print recipe to go with it!
Thank you Lisa for your kind words. It is so good to hear that the information we share is helpful.
How would you serve this? It sounds delicious.
I like it best with potatoes, either mashed or baked. So good, can’t wait to make more this summer.