Korean zucchini for the winter without sterilization - the most delicious Korean zucchini recipes.

Zucchini in the garden grow and grow. Every day you cook some delicious dishes from them, fry pancakes for breakfast, and make preparations. More recently, they have been brewed in various ways. And they don't end there. And they are not going to end yet.

So let them grow! There are still a lot of delicious preparations for the winter of them. And one of these, a delicious, aromatic appetizer or salad, as you like, is Korean zucchini. Recently, it has become very popular and loved for its taste, for the relative ease of preparation, for “not capriciousness”. Such a salad is well stored when harvesting it for the winter, and therefore it is considered as such.

Now they are very fond of blanks from the “lick your fingers” series, we have already prepared from this series and. And now we are preparing such a delicious snack. And this salad is not called so by chance, it turns out it is simply the most delicious. Moreover, you can cook it in any known way, it always turns out delicious. Men just love it!

But I warn you right away about one feature of this salad. Cook a lot at once! Because it turns out to be so tasty that many simply don’t reach the jars - they eat it earlier! The fact is that vegetables are marinated for some time in a specially prepared marinade. And after the right time, the salad is completely ready to eat.

And you can first prepare a sample, a little bit. Try it, and then decide how many cans you want to prepare. And I give you a guarantee that everyone will like the salad. I haven't met anyone yet who doesn't like it.

So let's get cooking. We will prepare this delicious salad for the winter from zucchini in two different ways.

Instant Korean Zucchini

We will need (for four 650 gram cans):

zucchini - 1.6 kg
carrots - 400 gr
onion - 400 gr
bell pepper - 3-4 pieces
dill - 1 bunch
garlic - small head

To prepare the marinade:

vegetable oil - 120 ml (6 tablespoons)
vinegar - 9% - 80 ml (5.5 tablespoons)
sugar - 4 tbsp. spoons
salt - 1 tbsp. spoon
ground black pepper - 0.5 tsp
ground red pepper - 0.5 tsp
coriander - 1.5 tsp
paprika -1.5 tsp
turmeric - 0.5 tsp

Cooking:

1. Wash and peel vegetables. If the zucchini is young, and it is these that are better to take for a salad, then they do not need to be cleaned. Their skin is young, tender and there is no need to throw it away. In addition, the salad will get a richer color.

2. Grate carrots and zucchini for Korean carrots. We try to rub in such a way that the resulting straw is long.

3. We clean the Bulgarian pepper from seeds, wash and dry it. Then we cut the same long thin strips.

4. Peel and chop the garlic either with a knife or with a garlic press.

5. Cut the onion into very small cubes, the smaller the better. Try to cut it with a side of no more than 3 mm.

6. Put all the ingredients in a bowl or large saucepan.

7. Add all the ingredients for the marinade. Since we cook according to a quick recipe, we won’t bother with them for a long time. Therefore, pour and pour immediately everything that is required according to the recipe.

The fact is that all spices can be pre-fried in oil for 5-7 seconds, so the spices will better open their flavor.

8. Mix the salad. In order not to damage the vegetables, mix them with your hands, gently passing the “vegetable straws” through your fingers. It is also easier to distribute all the spices evenly with your hands.

9. Leave for 2.5 hours, stirring occasionally. By that time, the vegetables will already be limp, let the juice flow, and they can be gently mixed with a long-handled spoon.

10. We lay out the workpiece in sterilized jars. How to sterilize them correctly, you can see

In each of them, be sure to add juice with marinade.

You don't need to spread the salad all the way to the top. During sterilization, it will heat up and extra juice will be released. So that it does not flow out much, leave a little space for it. Cover with scalded lids.

11. Put gauze or a piece of cloth in a large saucepan. Pour hot water, but not boiling water. We put the jars and add water so that it reaches her “shoulders”. We put the pan with jars on the fire.

12. As soon as the water boils, reduce the heat to medium. We sterilize 500 and 650 gram jars with salad for 40 minutes, liter jars for 50 minutes. During sterilization, adjust the fire so that the water boils, but does not boil.

Then we take out the jars with the help of special tongs, and twist the lids with the help of a seaming machine.

When you take the jars out of the pan, do it carefully. The lid should not open at this point. If it opens, air will get into the salad, and then you need to sterilize this jar for 15 minutes additionally so that the air comes out again.

13. Then we turn the jars of salad over, we no longer cover them. They have been heat treated for a long time. And wait for the jar to cool completely. Then we turn it over again, and put it in an accessible place for observation for two to three weeks.

Store jars in a cool place, away from heating appliances.

If during storage the lid is swollen on your jar, then such products should not be eaten!

Follow all the rules of preparation and sterilization, and then all your conservation will delight you all winter.

From this amount of products, I got four 650 gram cans. And there is very little left to try. The Korean style zucchini was delicious. Juicy, moderately spicy, sweet-sour-salty. The husband said that it was not enough, and asked to cook the same, but without conservation. Asked - ready! It's nice when people like what you cook!

And here is another recipe. Which, in principle, is not much different from the first, but there is one significant difference. It lies in the fact that we will add seasoning for Korean carrots to the marinade.

The most delicious recipe for the winter "Lick your fingers"

We will need (for 9-10 half-liter jars):

zucchini - 3 kg
onion - 0.6 kg
carrots -0.6 kg
bell pepper - 5 pieces
dill - bunch

For marinade:

seasoning for Korean carrots - 20 gr
vinegar 9% - 1 cup
oil - 200 ml (10 tablespoons)
sugar - 1 cup
salt - 2 tbsp. spoons
garlic - 1 large head
red hot pepper -0.5 tsp

Cooking:

1. Wash and clean vegetables. If the zucchini is young, then leave it in the peel.

2. Three carrots and zucchini on a grater for Korean carrots.

3. Cut the onion into very small cubes. Preferably with a side of no more than 3 mm.

4. Bulgarian pepper cut into long thin strips, comparable in size to previously chopped vegetables.

5. Grind the garlic.

6. Cooking the marinade. We heat the oil in a pan, but not to a boiling state, just warm it well. We put red pepper and seasoning for Korean carrots in it. Seasoning can be very spicy, and not very spicy. If you have it very spicy, you do not need to add additional red pepper.

See the information on the packaging. Weight may also vary. Seasoning can be in a package of 20 grams, and then we add it to the whole package, or maybe, like I have 15 grams. Then buy two packs. And report part of the second.

Fry them for 5-7 seconds. Immediately turn off the fire, and pour the oil with spices into a cold bowl. When frying, the taste of spices will be revealed to the maximum, and the appetizer will become simply divinely delicious.

7. When the oil has cooled, add to it all the ingredients for the marinade. Stir and let stand for 20 minutes so that the oil is saturated with all the flavors.

8. Pour the prepared marinade into the grated vegetables and mix. The smell in the kitchen is such that everyone in the house runs to it. Seeing a beautiful salad, they ask when we will eat. But this is still a long way off. Now we need our salad to infuse. And he insisted 2.5 hours.

During this time, stir it every 40 minutes. It is necessary to mix so that the vegetables are evenly saturated with a delicious marinade. And this must be done carefully so as not to damage the vegetables.

The appearance of any dish is no less important than its taste.

9. At the end of time, lay out the salad in sterilized jars, be sure to add marinade to each. It will continue its action, and every day the salad will infuse and become even tastier.

Do not forget to set aside some of the salad, so as not to wait for winter to come, but to enjoy it on the same day.

10. Banks do not need to be filled to the very top. During sterilization, which we will definitely do, the contents will heat up and boil, which means juice will be released. Therefore, so that it does not overflow strongly, we leave a small gap between the salad and the lid, which we previously scalded with boiling water, and now we cover the jar.

11. Cooking the pan, as in the previous recipe. We put jars in it, and sterilize for 40 minutes. I will not describe the sterilization process, since it is exactly the same as in the previous recipe.

12. Turn over the twisted cans and leave to cool completely.

There are many recipes on the Internet where the sterilization process takes 15-20 minutes. Maybe this is true, but only after the contents have boiled in the jar itself. From this point on, you need to pinpoint 15-20 minutes. We sterilize for 40 minutes because, first, the water boils, only after that the contents of the jar begin to warm up. After 20 minutes, the temperature inside the jar reaches 100 degrees, which is what is needed for sterilization. And 15-20 minutes for the final stage. So it turns out the same 40 minutes.

Today I shared with you two recipes of one dish. I hope that you will choose one of the recipes for yourself and cook delicious Korean-style zucchini according to it. Enjoy them raw and prepare for the winter to please yourself in the winter.

Cook and eat healthy!

These easy-to-process vegetables can be prepared for the winter. Do not be afraid to do it for the first time: the seaming is perfectly stored. Sterilization is very simple. For jars of 500 ml - no more than 20 minutes, and jars of 1 liter - up to 40 minutes of warming up.

In the recipe, the elementary composition captivates (zucchini, carrots, onions, garlic). Budget vegetables easily absorb the taste of seasonings and hold any shape well. In winter, these zucchini help out as an independent snack for the holiday or a full-fledged one, but low-calorie side dish to meat and fish. They are also delicious to add to fresh cabbage or boiled potato salads.

After a step-by-step recipe - answers to frequently asked questions, incl. by sunset.

How to diversify the composition of the salad. How to mix spices into seasoning for Korean carrots. How to sterilize jars.

Quick article navigation:

How to cook zucchini in Korean

Main Ingredients:

Zucchini - 2 kg
Carrot - 500 g
Onion - 250 g
Garlic - 4-6 cloves (medium size)
Parsley (optional) - 1 bunch

For marinade:

Seasoning for Korean carrots - 2 teaspoons
Sugar - ½ cup
Salt - 1 tbsp. spoon with slide
Vegetable oil (odorless) - ½ cup
Vinegar (table, 9%) - 100 ml

Important details:

1 glass - 250 ml
The weight of the ingredients is indicated in the purified and prepared form.
We choose rock salt, coarse / medium grinding, without additives.
Seasonings and acidity can be adjusted to suit you before marinating vegetables in the refrigerator. We have described the universal proportion - without excess acid and sharpness.
If you want to make Korean-style zucchini for the winter, the amount given will be 2 liters of blanks. It is more convenient to take jars of the same size, they are easier to sterilize in 1 approach.

How to cook.

Preparing vegetables.

The preparation can be made from any zucchini.

Young ones are the tastiest choice and much easier to process. They do not need to be peeled from the skin and seeds, just wash well, wipe with a towel and cut off the tips.
If we take old zucchini, then wash them and peel them. Cut in half or quarters lengthwise and remove all seeds.

We cut the zucchini into strips. Standard thin slices (as for Korean carrots) will turn out tender in the finished dish, without a bright crunch. Thick straws will be more crispy.

We often make thin straws. We advise you to lengthen this thread. To do this, when working with a grater, place a piece of vegetable in length or oblique to the blades and hold out only one direction down rather than traditional back and forth. We are fans of the manual vegetable cutter Berner. With this assistant, it takes no more than 5 minutes to grind 2 kilograms of zucchini.

Grind the peeled carrots in the same way - with a classic thin straw.

Three garlic on a fine grater. Finely chop the parsley with a knife. Fast and easy!

Onion cut into thin quarter rings. How to do this is shown in the photo below.

Combine vegetables in a large bowl. We mix.

Pickling.

In a separate bowl, combine the components of the marinade - sugar, spices, salt, vinegar and oil. Mix and add to vegetables.

Thoroughly mix the salad with a spicy dressing. Our task is to ensure that each piece of cut gets its portion of marinade.

We put it in the refrigerator to brew - for 3 hours.

Can be left overnight. Then in the morning you will get a maximum of juice and a full pickled salad. For overnight insistence, it is better to take one and a half times more vegetables and marinade. So you can treat your family to savory vegetable noodles for breakfast.

We close in banks for the winter

Put the pickled vegetable mass in jars - to the top, and simply cover with lids. You need 4 pcs. 500 ml or 2 cans in 1 liter. It is convenient to use the same volume. So it is easier not to get confused in the sterilization time and warm up the entire workpiece in 1 run.

Sterilize as usual. We put the jars of salad in a voluminous and rather high saucepan, on the bottom of which a thick cotton towel was laid. Fill the pot with water up to the shoulders of the jars. Cold or warm water will do. You can’t hot: there is a risk that the jar will burst from a temperature drop.

Heat the water to a boil and lower the heat to medium. We hold the pot with blanks at a slight boil of water for the right time:

for jars of 500 ml - 20 minutes of sterilization;
for cans of 1 liter- 30-40 minutes.

We take out, screw the caps, turn them over, twist back and forth with an inclination to check if the liquid is leaking. Put upside down and let cool. We do not wrap the most delicious salad to keep the denser texture of the vegetables.

We store Korean-style zucchini for the winter in a moderately cool place. They stand well and live without flaws until spring ... If suddenly we forget that such charm is still left.

Are there any other tasty options for the described composition of vegetables?

Yes. The most crispy and unusual is the salad with zucchini slices And thin slices of carrots. For our taste, only young zucchini without a hard skin and large seeds are suitable for such cutting. We cut them into circles up to 1 cm thick.

From carrots we plan thin plates with the help of a vegetable peeler.

See the photo below for what the prepared vegetables look like.

Helpful Hints: Stir comfortably with your hands. Just in case, wash your hands again after adding the marinade to the vegetables and go. The rest of the recipe is identical to the process above, including the sterilization time.

What can be added to Korean zucchini for the winter?

Hit of additives - juicy and beautiful bell pepper. 3-4 pieces are enough for the quantity from our recipe. medium size. Green peppers look great, and red ones provide maximum sweetness to the finished salad.

Cut the pepper into thin strips across or lengthwise. Both options are pictured below.

How to sterilize jars and lids

For any method, wash jars and lids only with soda, without detergent and rinse well.

Each housewife has her own comfortable way to sterilize empty jars. We choose from three main ones according to the circumstances - in a slow cooker, in the oven or in a saucepan on the stove.

Pour a glass of water into the slow cooker, put the grid on and turn on the "Steam cooking" mode - 10-12 minutes. We put the banks on the grid - upside down. We keep the containers for 10 minutes for a couple, remove, and let dry. We boil ordinary lids in the bowl itself, right during the sterilization of cans. Self-tightening lids are simply poured with boiling water in a separate clean bowl.
In the oven, you can immediately process a large batch of dishes. We put the jars upside down without lids in a cold oven - on the wire rack in the middle position. We set the temperature to 120-130 degrees Celsius. From the moment of heating we detect 15 minutes. This time is sufficient for any container size. To get clean containers, open the oven smoothly, avoiding a sharp temperature drop. We put dry sterile jars on a clean towel.
In a large boil/pot of water. We put a towel on the bottom and put the jars, preferably on their side, but you can also upside down. The water is warm or cold. Let it boil and keep on medium heat for up to 10 minutes. You can cover the pan with a suitable iron colander to put the dishes on it. So the upper tier is steam sterilized, and the containers below are boiled in water.

How to make your own seasoning

As easy as pie! All spices from the set for Korean carrots are sold separately in large supermarkets on spice racks. We take out a coffee grinder or mortar and grind into powder:

Coriander seeds - 1 teaspoon
Black peppercorns - 1 teaspoon
Dried garlic (possible in granules) - 1 teaspoon
Chili pepper powder (if you like it spicy) - on the tip of a knife

We hope you have already decided to close Korean zucchini for the winter. The most delicious recipe with photos will help you cope effortlessly easily. There is practically no hassle, and an excellent result is guaranteed. Share your experience in the comments!

And pay attention to other simple seamings from "Easy Recipes" - "Homemade".

Thank you for the article (2)

Zucchini is an unpretentious vegetable, it does not require much care. There are a lot of them in any given year. Therefore, such a Korean-style zucchini salad for the winter was a discovery for me. I found the recipe online last year. I prepared Korean-style zucchini for the winter with carrots and Korean seasoning. There were 23 jars op 0.5 and 0.7 liters. We started eating it right away and the salad wintered well in the cellar. Enough for spring.

The spicy, spicy taste of the salad goes well with most meat dishes. In addition, the salad is very simple, you do not need to fry or boil anything. All you need is a grater for Korean carrots and, of course, it would be nice to have an assistant nearby who will help you grate all the vegetables on this grater. I use Korean carrot seasoning and 9% vinegar.

If you don't have 9% vinegar, you can make your own with acetic acid. To one part of 70% acetic acid, add seven parts of water.

This summer, zucchini are springing back like mushrooms after rain. Previously, we already Now we will make such a salad or appetizer from them, call it what you want. You can not only prepare this dish for the winter, but also leave a couple of jars without sterilization in the refrigerator. Just to eat at lunch.

In this article:

Korean zucchini recipe for the winter with carrots

This salad can not only be left until the winter, but also eaten after a couple of hours of preparation. Pickled, fragrant vegetables are ready very quickly and ask for a table.

I also add a very bitter hot pepper, but this is already a matter of taste. I also take a lot of garlic. Reduce the amount to your liking.

How to cook:

1. To begin with, I put jars to sterilize in the oven. I put it in a cold oven and turn it on at 120g. 15 minutes will pass and you can turn it off. It is better to take small ones of 0.5 or 0.7 liters, you will need ten pieces. I boil the lids in a saucepan for five minutes. While they are being sterilized, I will prepare the vegetables for the salad.

My zucchini has already outgrown a little, so I peel them. If the vegetable is still young, it is not necessary to peel the skin. I also clean out the inner fibrous pulp and seeds. Now the most interesting. With a Korean grater, I grind pieces of zucchini into long, thin strips.

2. I pour it into a basin. Washed and peeled carrots are also shredded and poured there. Onion, peeled and washed, cut into thin half-rings. I peel the garlic and finely chop it. Can be squeezed out through a press. I cut the pepper at will.

After slicing hot peppers, I advise you to immediately wash your hands thoroughly. Or work with him in gloves.

I sprinkle all chopped vegetables with sugar, salt and seasoning for Korean carrots. I pour sunflower oil and vinegar into it.

3. Thoroughly mix everything and leave to marinate for half an hour. The jars in the oven have already been sterilized and have cooled down a little. I lay the salad in jars not to the very top, but 2 cm below the neck. I don't roll up the lids, I just cover the jars with them. I put a large pot on the fire and lower as many jars into it as the bottom of the pan allows.

Lay a cloth or towel on the bottom of the pot.

I pour warm water up to about the shoulders of the jars. You don't need more, but you can do less. At first, the fire is small so that the jars warm up well, and then I add it and wait until the water starts to boil. Then I turn the heat back on. Sterilization after boiling over low heat is not more than 20 minutes, if the jars are half a liter. If liter, then 40 minutes.

The lunch is just amazing. If anyone does not like hot peppers, then make Korean-style zucchini for the winter with bell peppers. The salad will taste softer and look more beautiful due to the pieces of red bell pepper. Watch the video from the video channel of Irina Volovik how she prepares such a salad.

All the same, what an elegant look this salad has. Do not be ashamed to treat guests. This is how we prepare Korean-style zucchini for the winter.

For today I have everything. Thanks to everyone who cooked with us today! If you liked these simple recipes, click on the social media buttons to save them to your page!

Spicy, but with a subtle sweetness, and very fragrant Korean-style zucchini is the perfect snack in every way. Firstly, preparing such a preparation for the winter is very simple. Secondly, there are a lot of recipes for delicious instant Korean-style zucchini: with seasoning, quick circles, variations of "You'll lick your fingers." And as you know, it is quick recipes that help hostesses stock up on pickles for a short harvest period. And thirdly, the bright taste and appetizing aroma of this preparation is especially relevant in the winter, when summer vegetables are so lacking on our table. Marinate zucchini in Korean (recipe for the winter) can be done in different ways. But the most popular and, as they say, proven, are two options - rings (circles) and chopped on a special grater. And since the neutral taste of fresh zucchini contributes to culinary experiments, other vegetables are often added to Korean-style preparations from them. You will find many different and very tasty recipes for cooking Korean-style zucchini for the winter with photos and videos below.

Delicious Korean-style quick-cooking zucchini for the winter - a step-by-step recipe with a photo

Delicious Korean-style quick-cooking zucchini for the winter from the step-by-step recipe below is very easy to prepare and does not require sterilization. The recipe uses apple cider vinegar, which gives the workpiece special flavor notes. Read more about how to make delicious Korean-style zucchini for the winter according to the instant recipe below.

Essential Ingredients for Delicious Korean-style Instant Zucchini for the Winter

zucchini - 3 pcs.
onion (small) - 1 pc.
salt -2 tbsp. l.
sugar -1 cup
dry mustard -1.5 tsp
apple cider vinegar - 2 cups
mustard seeds - 1.5 tsp
turmeric -1 tsp

Step-by-step instructions for delicious Korean-style instant zucchini for the winter

Zucchini rings marinated in Korean - a step-by-step recipe for winter

Marinated zucchini in Korean style with rings for the winter from the following recipe tastes somewhat like mushrooms. Thanks to properly selected spices and herbs, such zucchini acquire a distant taste of milk mushrooms. Therefore, if you want to pleasantly surprise your household with original Korean marinated zucchini rings, then by all means write down the following recipe for winter harvesting.

Necessary ingredients for zucchini rings marinated in Korean for the winter

zucchini -1, 5 kg
vinegar - 1/2 cup
sunflower oil - 1/2 cup
garlic -5-6 cloves
salt-1 tbsp. l.
black pepper to taste
dill

Step-by-step instructions for zucchini rings marinated in Korean for the winter

Zucchini cut into rings. If inside the vegetables are already well-ripened seeds, then it is better to remove them.
We pass the garlic through a press or rub it on a grater. Wash a small bunch of dill and finely chop.
In a deep container, such as an enameled bowl, mix the oil and vinegar together. Then add dill and garlic, salt and pepper.
Mix the marinade well and add the zucchini rings. We make sure that all the rings are well covered with marinade and leave at room temperature for 3-4 hours.
We lay out the zucchini along with the marinade in clean jars. Cover with sterile lids and put in a pot of water. It is better to line the bottom of the pan with a towel in advance so that the jars do not burst during the sterilization process.
Bring the water in a saucepan to a boil and sterilize the workpieces for 15 minutes. Carefully remove the zucchini and seal the lids with a can opener. Turn over until cool.

Zucchini in Korean for the winter with seasoning - the most delicious recipe step by step

Ready-made Korean salad dressing, which is sold in almost every grocery store, is great for marinating quick zucchini for the winter. This recipe also uses a large amount of carrots and onions, which makes the preparation very similar to a vegetable salad. Learn how to cook Korean-style zucchini for the winter with seasoning according to the most delicious recipe below.

Necessary ingredients for Korean-style zucchini for the winter with seasoning

zucchini - 3 kg
carrots - 500 gr.
onion -500 gr.
salt (fine) - 2 tbsp. l.
sugar - 1 cup
vinegar 9% - 150 ml.
vegetable oil - 1 cup
seasoning for carrots in Korean - 1.5 tsp

Instructions for a delicious Korean-style zucchini recipe with seasoning for the winter

To prepare this blank, you will need a special Korean salad grater. With its help, first we rub the zucchini along with the peel and seeds.
Peel the onion and cut into thin half rings. We clean the carrots and also chop them on a special grater.
We combine all the vegetables together. Add sugar, salt, seasoning.
Mix well and pour first with oil and then with vinegar. Again, mix everything and leave for 20 minutes, so that the vegetables start up the juice well, and the marinade begins to act.
We pack the finished salad mass in clean jars, cover it with a lid on top and send it for sterilization - in a pot of water or in the oven for 15 minutes.
After that, we roll up the finished zucchini in Korean and turn it over. Be sure to wrap hot blanks in a warm towel or blanket. Ready!

Zucchini "Lick your fingers" in Korean for the winter - recipes step by step

There are several options for Korean-style zucchini for the winter called “You will lick your fingers”. Next, we offer you one of the easiest and fastest recipes for this winter harvest. Read more about how to cook zucchini "You'll lick your fingers" in Korean for the winter further.

Necessary ingredients for zucchini "Lick your fingers" in Korean for the winter

zucchini - 1.5 kg
carrots - 0.5 kg
tomatoes -3 pcs.
bell pepper -3 pcs.
garlic - 50 gr.
sugar -1/2 cup
sunflower oil - 1/2 cup
vinegar -1/2 cup
salt - 1 tbsp. l.
spices to taste

Korean Step by Step Instructions for Licking Your Finger Zucchini Recipe

Wash zucchini and cut into quarters. Pure tomatoes and Bulgarian pepper, peeled from seeds and partitions, cut into small cubes.
Finely chop the onion, and pass the garlic through a garlic press.
In one container we combine zucchini, tomatoes and peppers. Add onion and garlic, mix well.
Add other ingredients in the following order: sugar, salt, vegetable oil, vinegar, spices.
Mix everything very thoroughly so that the marinade soaks all the vegetables. Leave for an hour at room temperature, covered with a lid.
We arrange the workpiece in sterile jars and send it for sterilization in a pot of boiling water. For jars with a capacity of 0.5-0.7 liters, the sterilization time will be approximately 15 minutes. After the salad, cork and roll up in a warm towel.

Quick zucchini marinated in Korean for the winter - a simple step-by-step recipe

The next version of quick zucchini marinated in Korean for the winter, according to a simple step-by-step recipe, is prepared with the addition of tomato paste. This ingredient makes zucchini more juicy and rich in flavor characteristics. How to pickle quick Korean-style zucchini for the winter in a simple recipe below.

Necessary ingredients for quick zucchini marinated in Korean for the winter

zucchini -3 kg
tomato paste - 0.5 l.
garlic - 100 gr.
sugar -1 glass
salt - 1 tbsp. l.
vinegar 9% -200 ml
seasoning for Korean carrots -2 tbsp. l.

Step-by-step instructions for a simple recipe for quick marinated zucchini in Korean

We clean the zucchini from seeds, and cut it into small pieces together with the peel.
Place the zucchini in a deep bowl. Add tomato paste, vinegar, sugar and salt.
Bring the mixture to a boil and then boil over very low heat for about an hour.
About 20 minutes before the end of cooking, add spices and garlic, finely chopped. Mix well and cook for the remaining time.
We lay out the hot mass in sterile jars and cork. Additionally, this salad does not need to be sterilized. It is enough just to turn it over after the lids are screwed on, and leave it in this position until it cools completely.

Korean-style marinated zucchini with vegetables for the winter - video recipe

Without exaggeration, the most popular variation on Korean marinated zucchini for the winter is a recipe with vegetables. Housewives usually add carrots and onions, but there are also recipes in which tomatoes, bell peppers, and chili peppers are also sent to the circles of zucchini. By adding these additional ingredients, such a Korean salad only becomes tastier. It is not for nothing that the people often call it “You will lick your fingers” zucchini. Marinated Korean-style zucchini with vegetables for the winter from the following video recipe can be called a quick option. Unlike zucchini recipes in circles or rings, in this video all vegetables are chopped into thin strips. Thanks to this, the marinade with seasoning works much faster and more efficiently. How to pickle delicious Korean-style zucchini (recipe for the winter) along with vegetables, see below.

Zucchini in Korean for the winter (6 recipes)!

Zucchini for the winter in Korean

Each vegetable has its own time. The long-awaited "squash" time has come. This affordable and tasty vegetable has long been one of the most popular vegetables in Russia.

Zucchini dishes are extremely easy to prepare. Our housewives do not miss the opportunity to prepare this vegetable for the winter season: they pickle, preserve, prepare various salads from zucchini with the addition of various vegetables. Harvested zucchini for the winter in Korean have an original taste, a wonderful dish using herbs and spices. There are quite a few options for their preparation, each of which has its own "zest". But in any case, it should be noted that even a novice hostess can do this dish.

A few tips for preparing the right Korean-style zucchini salad for the winter. First of all, use only young and strong vegetables for cooking. It is not necessary to peel them, but they should be cut according to the recipe: circles or straws. Other vegetables present in this salad (bell peppers, carrots, onions and others), cut in the same way. It is convenient to use a grater for Korean carrots, which is why this salad got its name. Cooking zucchini for the winter in Korean, by all means let them brew in the marinade, because only in this case the dish will be filled with that unique taste and aroma for which we love Korean dishes so much. In winter, these zucchini will come in handy on your table. Their wonderful spicy taste and spicy aroma will make any dish they serve with much more appetizing.

Zucchini for the winter in Korean

Ingredients:
2.5 kg of young zucchini,
500 g carrots
500 g onion
5 sweet peppers
150 g garlic
greens (parsley, celery, dill, cilantro) - to taste.
For marinade:
1 stack Sahara,

2 tbsp salt,
150 ml 9% vinegar,
spices for Korean carrots.

Cooking:
Grate zucchini and carrots on a grater for Korean carrots, cut onion and pepper into thin strips. Grind the herbs and garlic, combine with vegetables and pour over the previously prepared marinade. Mix the vegetables thoroughly and let them brew for 3 hours. When the vegetable mass is marinated, put it in jars along with the marinade and sterilize: 0.5 liter jar - 15 minutes, 1 liter jar - 30 minutes. Then roll up the lids and when your jars are cool, move them to storage.

Zucchini in Pyongyang

Ingredients:
2-3 medium sized zucchini
3-4 garlic cloves,

½ stack 6% vinegar,
red or black ground pepper, salt - to taste.

Cooking:
Grate zucchini on a grater for Korean carrots, salt, pepper to taste, pour vinegar and mix. Let the mass stand for 15-20 minutes. Chop the garlic and put on top of the zucchini. Pour the calcined vegetable oil over the zucchini, mix, arrange in sterilized jars and seal tightly with screw caps. Store in a cold place.

Zucchini in Korean for the winter (recipe number 2)

Ingredients:
3 kg zucchini,
3 sweet peppers
100 g garlic
1 l Krasnodar tomato sauce,
250 g chili sauce
1 stack vegetable oil,
1 stack Sahara,
2 tbsp salt,
2 tsp ground black pepper,
2 tbsp 70% vinegar.

Cooking:
Grate the zucchini on a grater for Korean carrots, cut the sweet pepper into strips and mix with zucchini. Add Krasnodar sauce and chili sauce, ground black pepper, vegetable oil, sugar and salt to the vegetables. Boil 15 minutes. Then add chopped garlic and vinegar and cook for another 5-7 minutes. Pour the hot mass into sterilized jars and roll up.

Korean marinated zucchini

Ingredients:
4 medium sized zucchini
3 carrots
1 onion
4 garlic cloves,
1 yellow and 1 red bell pepper
1 tbsp sesame oil,
1 tbsp soy sauce,
2 tsp sesame seeds,
1 tbsp Sahara,
½ stack vegetable oil,
2 tsp red ground pepper,
2 tsp 70% vinegar,
ground black pepper - to taste.

Cooking:
Wash the zucchini, cut into thin circles, lightly salt and put under pressure for a couple of hours. Cut the onion into thin half rings and lightly fry, grate the carrots on a Korean grater, cut the pepper into thin strips. Drain the succulent from the zucchini k, mix with chopped garlic, pepper, onion and carrots. Mix the vegetable mixture well, add acetic acid and all other ingredients, mix again, add a little salt, arrange in sterilized jars and roll up.

Korean-style zucchini (recipe No. 3)

Ingredients:
1 kg zucchini,
3 bulbs
1 bunch dill,
2 cloves of garlic
1 tsp Sahara,
½ tsp salt,
50 ml vegetable oil,
1 tbsp 9% vinegar.

Cooking:
Cut the washed and peeled zucchini lengthwise into thin strips (use a paring knife, the strips will be the thinnest), onion into thin half rings. Place the vegetables in a saucepan, pour in vegetable oil, add sugar and salt. Place the saucepan over medium heat for 5 minutes. Zucchini and onion should become translucent. While they are cooking, chop the dill, cut the garlic into thin slices. As soon as the zucchini and onion become transparent, add dill and garlic to the pan, mix and leave on the stove for another 2-3 minutes. Then remove the pan from the heat, put the contents in jars, which are sterilized for 10 minutes, and then immediately roll up.

Korean-style zucchini (recipe No. 4)

Ingredients:
2-2.5 kg zucchini,
500 g Korean carrots,
500 g onion
2-3 garlic cloves,
salt and black ground pepper - to taste.
For marinade:
1 stack vegetable oil,
1 stack Sahara,
1 stack table vinegar,
2 tbsp salt.

Cooking:
Cut the zucchini into thin slices or grate for Korean carrots. Cut the onion into half rings or strips and add it along with the Korean carrots to the zucchini. Then add chopped garlic, salt and pepper to the vegetables to taste. Transfer the resulting mixture to a saucepan, pour over the marinade and let it brew for 3-4 hours in the refrigerator. Then spread the vegetable mass along with the marinade in 0.5 l jars and sterilize for 20 minutes. Roll up and store in a cool dark place.

Korean-style zucchini (recipe No. 5)

Ingredients:
2 kg zucchini,
1 kg carrots
500 g onions.
For marinade:
1 stack Sahara,
1 stack vegetable oil,
1 stack table vinegar,
ground coriander, ground black pepper - to taste.

Cooking:
Grate zucchini and carrots on a Korean grater. Onion cut into half rings. For the marinade, combine vegetable oil, vinegar, sugar, pepper and coriander. Pour vegetables with this marinade, mix well and leave for 2 hours. Then put the salad in jars, tamp it well and sterilize 0.5 l of the jar for 15 minutes, roll it up, turn it over and leave it warm for a day. Then move the jars of salad to a cold place for storage.

Zucchini in Korean for the winter (method number 6)

Ingredients:
3 medium sized zucchini
2 chili peppers
3 cm ginger root
120 ml rice or apple cider vinegar
2 tbsp Sahara,
1 tbsp salt,
½ tsp red pepper,
½ stack water.

Cooking:
Wash the zucchini, cut the stalks, cut into medium-sized circles. Put them in an enamel container in which the zucchini will marinate. Peel and finely chop the ginger. Wash the chili pepper, cut, remove the seeds and cut into small pieces. Pour water and vinegar into a separate pan, add ginger, chili pepper, sugar, salt and mix. Bring the mixture to a boil and cook for 2 minutes. Remove from heat, pepper, stir and leave for 5 minutes. Pour hot marinade into the pot with zucchini, mix and leave for 1 hour, stirring occasionally. When the time is up, transfer the salad to sterilized jars, cover with nylon lids and store in a cold place.

Agree, such zucchini for the winter in Korean will appeal not only to lovers of zucchini, but also to everyone who is a fan of spicy Korean salads.

Good luck preparing!Larisa Shuftaykina