Korean zucchini: the most delicious instant recipe to eat right away. How to cook Korean-style zucchini, spicy, with honey and soy sauce, carrots, eggplant, appetizer, instant zucchini salad in circles, straws, rings,

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!

Our family is a big fan of various Korean dishes. Therefore, from different products, I try to make something in Korean. Today it's zucchini. Of these, we will prepare the most delicious salad for the winter, which is so simply called “Korean Zucchini”.

The taste of this homemade preparation does not differ from those salads that we buy in the market or in the supermarket. Try to prepare zucchini for the winter according to a recipe with step-by-step photos taken. And in winter, eaters will thankfully tell you that it is so yummy that you just lick your fingers.

How to cook zucchini in Korean for the winter

We need 1.5 kilograms of zucchini. Their size doesn't matter. If they are large, then peel off the peel and clean out the seeds.

If they are small and completely seedless, then nothing can be removed. We rub the zucchini on a grater for Korean carrots. This vegetable is very tender, so things will go quickly.

Carrots (600 grams) wash and clean. We also rub on a special grater. Add to zucchini.

Peel and cut white onions (250 grams) into thin half rings. Put the onion in a bowl with other vegetables.

Add to the mixture of vegetables 125 grams (1/2 cup) of granulated sugar, 1 tablespoon (with a large slide) of salt, 1.5 tablespoons of coriander, 1 teaspoon of black pepper or, better, a mixture of peppers, red hot ground pepper - on tip of a knife and 1 heaping teaspoon of dried garlic.

Let's talk about condiments.

The main seasoning in Korean salads is coriander. It is he who gives this unforgettable taste note.

Black pepper or a mixture is best taken freshly ground. To do this, you can use a coffee grinder or grind it in a special grinder.

Dried garlic. Do not neglect this component and do not replace it with a fresh one. The taste of dried garlic is very different from fresh.

We cover the container with Korean-style zucchini with a lid and put it in the refrigerator overnight.

My salad stood like this for 10 hours.

After the specified time, we lay out an incredibly fragrant salad in clean jars.

Cover with lids and put in a water bath for 30 minutes.

Jars must be placed in cold water, and the countdown should be made starting from the moment the water boils in the pan. After, we twist the jars with lids and cover them with a warm blanket. When the Korean-style zucchini has cooled down, it will be possible to remove them for winter storage.

From the amount of salad vegetables indicated in the recipe, exactly 2 cans of 700 milliliters and 1 half-liter jar come out.

Low calorie content, high content of nutrients and excellent taste - it's all about zucchini in Korean for the winter. This wonderful dish uses a large amount of spices and herbs, so everyone will like it.

Zucchini in Korean for the winter - recipe

Spicy aroma, spicy taste are the distinctive features of this preparation, it is recommended to serve it with porridge or mashed potatoes - it will turn out very tasty, appetizing.

Take these components:

Zucchini (young, strong) - 2.5 kg

Carrots (bright, juicy) - 0.5 kg

Onion - 0.5 kg

Bulgarian pepper (large) - 5 pcs.

Garlic cloves - 150 g

Greens (the one you like best - cilantro, celery, parsley, dill)

For the marinade, take:

Sugar sand - 1 tbsp.

Vegetable oil - 1 tbsp.

Vinegar - 1 tbsp.

Spices for Korean carrots

Salt - 2 tbsp. l.

Grate zucchini, carrots on a special "Korean" grater. Bulgarian pepper, onion are chopped into strips. Randomly chop the garlic, greens and add them to the vegetable slices. Mix everything, pour the marinade on top, mix well again and leave for a couple of hours to infuse.

Arrange the infused vegetable mixture with juice tightly in half-liter jars and send to sterilize for 15 minutes. If you have chosen a large capacity of jars, then the sterilization time must be increased. Place the rolled up preservation in the pantry, basement.

The most delicious Korean-style zucchini for the winter

For cooking stock up:

Young zucchini - 1 kg

Carrots - 0.5 kg

Onions - 0.3 kg

Sweet pepper - 0.3 kg

You can not do without spices during cooking, you will need:

Head of garlic (small size) - 1 kg

Hot red pepper - tsp

Ground coriander - tsp

Black ground pepper - 0.5 tsp.

Natural vinegar 9% - 60-100 ml

Sunflower refined oil - 0.5 tbsp.

Salt (coarse) - Art. l.

Sugar sand - 2-3 tbsp. l. (taste)

When properly preserved, zucchini, usually neutral in taste, is extremely spicy and appetizing. This Korean-inspired salad (traditional spices will be used here) is definitely worth preparing.

A salad will look very attractive, in which the vegetables will be chopped on a special "Korean" grater into beautiful long straws. If there is no such device, then you will have to spend time cutting it manually in this way.

Grind the washed and peeled carrots into a large enameled bowl. Chop young squash fruits of small size (you can not cut the peel from such ones) into a bowl in the same way. Cut the bell pepper into small strips - send it there too. Slicing onions in the form of thin half rings should also be in a bowl. If you like the preservation "hot", then you can throw in six thin rings of pepperoni, which will give the workpiece a special flavor, but, of course, you can do without it - pepperoni is very hot.

Pour all the indicated spices into the salad, after gentle mixing, send it to the refrigerator overnight. Pickled cuts will release a lot of juice, zucchini strips will be fully saturated with spices, spices - they will acquire a nutty-spicy taste, in which there will be a measure of sharpness, a measure of acid. After tasting and finding that something is missing, you can adjust the taste.

Fill the sterilized one and a half liter jars to the top, gently tap them on the table to fill the voids and get rid of air bubbles. Cover with boiled lids.

Lay a piece of cloth on the bottom of a large saucepan, place the filled jars and pour in water up to the shoulders. It should be filled with cold water. Count 15-20 minutes from the moment the first bubbles rise from the bottom of the jars, and then you can remove the jars, wipe them, roll them up. After that, put the containers on the lids, insulate with an old warm thing. Put cooled down in a dark place.

Zucchini in Korean for the winter, photo

For quick and delicious zucchini for the winter in Korean take:

Squash fruits (young, strong) - 1 kg

Carrot - 200 g

Onion - 200 g

Sugar - 4 tbsp. l.

Salt - 1 tbsp. l.

Table vinegar (concentration 9%) - 4 tbsp. l.

Ready Korean seasoning - 2 tsp.

Deodorized vegetable oil - 70 ml

Peel all vegetables. If the core of the zucchini is soft, with large seeds, then it must be removed. Grate the vegetables on a medium grater, chop the peeled onions into thin half rings. Combine vegetables, add seasonings, pour in vinegar and oil. Thorough mixing should be followed by an infusion stage - in about one hour, the zucchini pieces should let the juice go.

Arrange the vegetables in clean jars, not forgetting to pour the secreted juice inside. Put the blanks in a water bath and sterilize for 20 minutes (if we are talking about liter containers). Banks of 0.5 liters can be sterilized in the microwave - it's much easier, because as soon as the contents boil, you can immediately take it out and cork. For 5 minutes, put the filled containers in the microwave oven, while setting the power to 800 watts. Lids should not be covered. If the juice inside boils a lot, then you can add a small amount of boiling water. Seal the salad after sterilization is complete.

Korean zucchini - a recipe for the winter, photo

To prepare a delicious salad, take:

Zucchini - 3 kg

Bulgarian pepper - 3 pcs.

Garlic cloves - about 100 g

Tomato Krasnodar sauce - 1 l

Chili sauce - 250 g

Vegetable oil (preferably refined) - Art.

Sugar - Art.

Salt - 2 tbsp. l.

Vinegar 70% - 2 tbsp. l.

Black ground pepper - 2 tbsp. l.

Grind the zucchini with a "Korean" grater, add the chopped bell pepper to them. Pour the vegetables with sauces, butter, pepper, salt, add granulated sugar. Boil the workpiece for a quarter of an hour, then pour in the vinegar and add the garlic passed through the garlic press. After that, boil the mass for another 6-7 minutes. Arrange the brew in sterilized jars, roll up.

Zucchini for the winter - a delicious recipe in Korean

To prepare a spicy preparation, you will need the following ingredients:

Medium-sized squash fruits - 4 pcs.

Bulb - 1 pc.

Carrots (juicy) - 3 pcs.

Garlic teeth - 4 pcs.

Sweet pepper red and yellow - 1 pc. each color

Soy sauce - 1 tbsp. l.

Sesame oil - 1 tbsp. l.

Sugar - 1 tbsp. l.

70% vinegar - 2 tsp.

Red ground pepper - 2 tsp.

Sunflower oil - 0.5 tbsp.

Sesame seeds - 2 tsp

Black pepper can be added to taste

Wash the squash fruits, chop them in circles (do not overdo it with the thickness), salt a little and place under the press for a couple of hours. Cut the onion into thin half rings, fry until golden brown. Slice sweet pepper into thin strips.

Drain the released juice from the zucchini circles, mix with chopped vegetables, as well as garlic cloves passed through a garlic press. Mix the mixture of vegetables thoroughly, pour in the vinegar, add all the other ingredients, if you wish, you can add salt. Pack the mixture tightly into sterilized jars, then roll up. You will find more delicious recipes for winter preparations.

Korean zucchini salad for the winter - recipe

Even a novice cook will quickly master such an easy-to-prepare salad. Take the following ingredients for cooking:

Zucchini - 1 kg

Onion - 3 pcs.

Garlic teeth - 2 pcs.

A bunch of dill - 1 pc.

Sugar - 1 tsp.

Salt - 0.5 tsp.

Vegetable oil - 50 ml

Vinegar concentration 9% - 1 tbsp. l.

Wash the zucchini thoroughly and peel them, then they will need to be cut into thin strips along (for an ideal result, you can use a paring knife). The onion is chopped into thin half rings.

Pour vegetables into a saucepan, salt, add sugar, oil and put on medium heat. After about 5 minutes, the zucchini strips and onion half rings will become transparent. During this time, you need to have time to cut the garlic into slices, chop the dill. Add these ingredients when the vegetables in the pan become transparent, mix everything and leave on fire for another 2-3 minutes. After that Korean zucchini salad for the winter should be decomposed into small jars and sent for a ten-minute sterilization. Store the rolled workpiece in a cool, dark place.

And here is another interesting recipe, for cooking pickled "Korean" zucchini you will need:

Medium-sized zucchini - 3 pcs.

Chili pepper - 2 pcs.

Ginger root - a piece of 3 cm

Apple (rice) vinegar - 120 ml

Salt - 1 tbsp. l.

Sugar sand - 2 tbsp. l.

Water - 0.5 tbsp.

Red pepper - 0.5 tsp.

For washed zucchini, cut off the stalks, cut the fruits into medium-sized circles. Place them in an enameled marinating container. Peel the ginger root, chop. Cut the chili into small pieces, previously peeled from the seeds.

Pour water, vinegar into the pan, add chili, ginger, sugar, salt and mix. Wait for the marinade to boil, and then boil for a couple more minutes. Remove from heat, pepper, let stand after stirring for 5 minutes.

Pour hot marinade into a container with zucchini mugs, vegetables should be marinated for an hour, they should be mixed from time to time. After an hour, transfer the zucchini to sterilized jars, cork with nylon lids, and place in a cool place for storage.

A few tips for housewives:

1. For cooking, you need to take only selected young vegetables - in this case, you will not need to peel, cut out a loose core.
2. Zucchini should be cut into strips or circles (as recommended by the recipe), all other vegetables should be chopped in the same way. For chopping, it is very convenient to use a grater for Korean carrots, this significantly saves time.
3. During cooking carrots, zucchini in Korean for the winter be sure to let them brew in the marinade, because only then they can be filled with that unique taste that attracts lovers of spicy preparations.
4. You can roll the workpiece with twist-off lids or conventional ones using a seaming machine. If you have chosen the second method of seaming for yourself, then the filled jars can be placed upside down to cool, but for the first method, turning over is not recommended.

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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!

Harvested Korean-style zucchini for the winter, a wonderful dish using herbs and spices, have an original taste. 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.

Instant Korean Zucchini

Ingredients:

• kilogram of zucchini;
• 3 onions;
• a bunch of dill;
• 2 cloves of garlic;
• 10 g of sugar;
• 5 g salt;
• 50 ml of vegetable oil;
• 1 tablespoon 9% vinegar.

Step by step preparation:

1. Cut the washed and peeled zucchini lengthwise into thin strips (use a paring knife, the strips will be the thinnest), onion into thin rings.
2. Place the vegetables in a saucepan, pour in vegetable oil, add sugar and salt. Place a container of Korean-style zucchini over medium heat for 5 minutes. Zucchini and onion should become translucent.
3. 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.
4. 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 quick zucchini are ready for the winter. It remains to cool and clean in a cool place before the onset of winter.

Zucchini in Korean for the winter with seasoning for Korean carrots

Products:

• 3 kilograms of zucchini;
• 0.5 kilograms of carrots;
• 0.5 kilograms of onions;
• 2 tbsp. l. fine salt;
• a glass of sugar and butter;
• 150 ml 9% vinegar;
• 1 tsp seasonings for carrots in Korean.

Korean-style zucchini for the winter - a step-by-step recipe with a photo:

Everything is very simple. Most importantly, you will need a grater for cooking carrots in Korean. Prepare the vegetables for the salad. Wash the zucchini thoroughly, remove the skin and, if necessary, remove the seeds. We rub on a grater.
Carrots also need to be thoroughly washed and peeled. And also grate on the same grater.

We clean the onion from the husk, wash it, and cut it into half rings, preferably thinner than mine.
We combine everything together in a deep saucepan or an enameled basin. Add sugar, salt, Korean seasoning, vinegar and vegetable oil.

Mix the salad thoroughly. Let's stand a little. We lay out the salad in clean, prepared jars, pour the remaining marinade. Sterilize in the oven for 10-15 minutes (half-liter jars). And roll up sterilized.

Korean spicy zucchini

Ingredients:

• 4 medium sized zucchini;
• 3 carrots;
• 1 onion;
• 4 cloves of garlic;
• 1 yellow and 1 red sweet pepper;
• a tablespoon of sesame oil, soy sauce and granulated sugar;
• 2 tsp sesame seeds;
• 1⁄2 cup vegetable oil;
• 2 tsp red ground pepper;
• 2 tsp 70% vinegar;
• ground pepper - to taste.

How to cook:
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 into strips, chop the pepper finely. Drain the extracted juice from the zucchini, 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.

Zucchini in Korean for the winter - the most delicious recipe

Ingredients:

• 2 kg of zucchini;
• 1 kg of carrots;
• 0.5 kg of onion;
• for marinade: one glass of sugar, vegetable oil and table vinegar;
• ground coriander, finely ground black pepper - as desired.

The most delicious Korean-style zucchini recipe for the winter:

Grate zucchini and carrots on a Korean grater. Onion cut into half rings. For the marinade, mix granulated sugar with table vinegar and oil, season with 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 without sterilization

Ingredients:

• zucchini - 3 kg;
• carrots - 500 g;
• onion - 500 g;
• Bulgarian sweet pepper - 4-5 pcs.;
• fresh garlic - 1 head;
• ground hot pepper - 1 tsp;
• table vinegar 9% - 200 ml;
• refined sunflower oil - 140 ml;
• Korean seasoning for dried carrots - 20 g;
• granulated sugar - 1 cup;
• salt - 2 tablespoons;
• dill greens - optional.

Preparation: 1 hour. Preparation: 1 hour 30 minutes

Miracle Buttocks - 3-5 kg ​​of fresh strawberries every 2 weeks!

Miracle buttocks Fabulous collection is suitable for windowsills, loggias, balconies, verandas - any place in the house or apartment where the light of the sun falls. You can get the first harvest in 3 weeks. Miracle buttock Fabulous collection bears fruit all year round, and not only in summer, as in the garden. The life of the bushes is from 3 years or more, from the second year you can add top dressing to the soil.

Cooking:
Rinse the vegetables, peel them. Then grate the zucchini and carrots on a grater designed for cooking Korean carrots.

Peppers, peeled from seeds, and garlic crumble into small pieces, and onions into thin half rings or slices.
In a large enameled bowl or saucepan, combine the zucchini, carrots, onions, peppers, garlic, sugar, vinegar, salt, oil, seasoning and hot peppers.

Mix the zucchini mixture, greens, cover and leave for 1 hour to marinate.
While zucchini marinates with Korean seasoning, wash and prepare half-liter or liter jars.

Approximately 60 minutes after the zucchini has started juice, put the pan on the stove, while stirring, bring the salad to a boil, boil the mass over medium heat for 5-7 minutes, remove the foam.

Tightly fill clean, sterilized jars with hot zucchini salad, pour the released marinade into each jar on top. Roll up jars with Korean squash salad with metal lids, wrap with a blanket.

The next day, after the jars have cooled, take the Korean-style marinated zucchini to a cool place for storage; in winter, serve a spicy Korean salad with homemade dishes made from meat, potatoes or pasta.

Video - recipe: Korean-style pickled zucchini for the winter

A few tips for preparing the right Korean salad for the winter from zucchini.

1. For cooking, use only young and strong vegetables. It is not necessary to peel them, but they should be cut according to the recipe: circles or straws. Other vegetables present in the Korean salad (bell peppers, carrots, onions, and others), cut in the same way.
2. It is convenient to use a grater for Korean carrots, which is why this salad got its name.
3. When preparing zucchini for the winter in Korean, be sure to let them soak 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.
4. In winter, Korean-style pickled 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.
5. Such a salad is a great option for a full-fledged canned dish, which can be used to garnish any dish when there are no fresh seasonal vegetables on hand. They just opened the jar, put the salad on a plate next to the cutlet or any other dish, and you can enjoy the fruits of your own efforts, which, however, can hardly even be called efforts - this is such a simple salad.