Canned Zucchini Tongue Recipe
Serves: 8 cups
  • 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
  • ⅔ cup 5% white vinegar (see note)
  • ¼ cup vegetable oil (optional)
  • ½ cup sugar (or ¼ cup honey)
  • 1 tablespoon pickling salt (or to taste)
  1. Cut the zucchini into long slices (about 1x3 inches).
  2. In a food processor or blender chop all other ingredients except the garlic.
  3. 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
  4. add zucchini and stir gently so as not to break the zucchini and cook for 20-30 minutes (till done to your liking)
  5. add vinegar, close the lid, and cook for another minute or two.
  6. Fill jars, wipe rims apply lids, and screw on bands
  7. Process in water canner for 20 minutes
Recipe by Northern Homestead at