Canned zucchini in Korean: a variety of spicy and fragrant recipes. Instant Korean Zucchini - The Best Spicy Snack Recipes

With the advent of the first zucchini in the beds, many housewives recall the old proven recipes for delicious and healthy seasonal dishes, rejoicing at the opportunity to significantly diversify the daily menu. Indeed, zucchini is considered an excellent base for soups, appetizers, salads and even desserts. In addition, many preparations for the winter can be made from this popular vegetable, with the addition of other vegetables, seasonings, herbs. Today we will learn how to cook Korean-style zucchini for the winter - a step-by-step recipe with photos and videos of this spicy delicious salad in different variations can be found on our pages. So, for marinating, zucchini can be cut into circles, straws or pieces, and jars with ready-made salad can be boiled in a saucepan with water or sterilization can be completely dispensed with. You will also find the most delicious instant zucchini in our selection of recipes - follow the instructions carefully and you will have a real culinary masterpiece. Just lick your fingers!

Delicious instant Korean zucchini - step by step recipe with photo

Zucchini is a culture unpretentious to the conditions of weather and care, with a fairly high "fertility". Thanks to the generous harvests of this amazing vegetable, you can add many tasty and healthy dishes to your daily diet. In addition, zucchini has no equal in terms of the variety of preparations for the winter - they are pickled, salted, fermented, salads, caviar and even jam are made. Today we will pay attention to one interesting and “unbanal” recipe - instant Korean zucchini. Following the step-by-step recommendations and photos, you can easily and quickly prepare a delicious vegetable salad with Korean seasoning for the winter.

The necessary ingredients for harvesting delicious “quick” Korean-style zucchini for the winter:

• young zucchini - 3 kg
• carrots (root crops of bright orange color) - 500 gr.
• onion - 500 gr.
• table vinegar 9% - 150 ml
• sugar - 1 cup
• Korean seasoning for carrots - 1 tbsp. l.
• fine kitchen salt - 2 tsp.
• vegetable oil - 1 cup

Step-by-step instructions for the Korean-style quick-cooking zucchini recipe for the winter:

1. Wash the zucchini thoroughly under running water, and if the fruits are ripe, cut off the skin and remove the seeds. Grind with a shredder or grater for carrots in Korean.

   
   

2. We clean the fresh carrots and also finely rub them on the “Korean” grater.

   
   

3. We clean each onion from the husk and cut it lengthwise into halves. Then chop into thin strips.

   
   

4. Mix all the vegetables in a large bowl, and then add salt, sugar and Korean seasoning according to the recipe. Add oil and vinegar.

   
   

5. Mix the contents of the bowl or basin thoroughly with your hands and leave to marinate for about 3 hours.

   
   

6. After a few hours, there will be abundant juice secretion of chopped vegetables.

   
   

7. We wash the cans for conservation with water and soda and sterilize over steam. We pack the vegetable mass in portions in jars, adding juice to each. We put jars of zucchini in Korean for sterilization in the oven for about 15 minutes. We roll up the lids and cover with a warm blanket on top, after turning the container upside down.

Such instant Korean-style zucchini can be stored until winter in a pantry or other cool place. Juicy, with a delicate spicy taste, a light vegetable snack is in perfect harmony with hot boiled potatoes, cereals, as well as meat and fish dishes. Fast and very tasty!

Korean-style zucchini for the winter - recipes with photos step by step without sterilization

Warm days fly by unnoticed, which is why it is so important to have time to stock up on seasonal fruits and vegetables for the winter. Zucchini is one of the most beloved and affordable preparations - each housewife has her own signature recipes for this spicy snack. However, the preparation of many vegetable salads is not complete without sterilization, which often “scares away” inexperienced cooks. We offer a new interesting option - Korean-style zucchini, which does not require tedious fuss with hot jars. Our step-by-step recipe with a photo of "Korean" zucchini will be a real culinary discovery, and the finished dish will decorate any holiday table.

Ingredients for the recipe for "Korean" zucchini without sterilization:

• zucchini - 3 kg
• carrots - 0.5 kg
• onion - 0.5 kg
• sweet pepper - 4 pcs.
• garlic - 6 cloves
• hot pepper powder - 1 tsp.
• vinegar 9% - 200 ml
• vegetable oil - 140 ml
• seasoning in Korean (for carrots) - 20 gr.
• sugar - 1 cup
• salt - 3 tbsp. l.

The procedure for harvesting zucchini for the winter in Korean without sterilization:

1. Peel the washed zucchini, cut out the seeds and grate for carrots in Korean. Grind fresh peeled carrots in the same way.
2. Sweet pepper should be cut, seeds removed and cut into small pieces, and onion - thin half rings.
3. In a large bowl, mix the chopped vegetables, salt, sugar, pour the seasoning. After adding vinegar, oil and chopped garlic, mix thoroughly and leave for a couple of hours - until the vegetables start juice.
4. We put a bowl of vegetables "in juice" on medium heat, and after boiling, boil for 5 - 7 minutes.
5. I wash the preservation jars and sterilize them over steam or in any usual way. We lay out the hot zucchini in jars and roll up the lids that have gone through the boiling procedure. We turn the container over and wrap it with a warm blanket.
6. A day later, cooled Korean-style zucchini without sterilization can be sent to the pantry shelves, and in winter, delight home and guests with a spicy vegetable snack. Amazingly simple and delicious dish!

How to cook Korean-style zucchini for the winter - the most delicious recipe with photos, videos

To date, many recipes for Korean-style zucchini are known - each of them has its own “zest” in the form of additional ingredients. What is the most delicious recipe for this savory winter snack? With the help of the video, you can easily cook original Korean-style zucchini for the winter with tomato sauce, and in the photo you can admire the look of the finished salad.

Korean-style spicy zucchini for the winter - recipes with a photo "Lick your fingers"

The composition of many recipes for vegetable preparations for the winter includes chili peppers, which give a spicy "point" to any dish. Fans of various "burning" spices will definitely like Korean-style spicy zucchini - for real gourmets, we have prepared a simple recipe with a photo of a winter salad. We are sure that with such fragrant Korean-style zucchini your lunch or dinner will go with a bang. Just lick your fingers!

We stock up on ingredients for harvesting spicy Korean-style zucchini for the winter:

• zucchini - 2 kg
• carrots - 800 gr.
• onion - 700 gr.
• garlic - 2 heads
• greens - parsley, cilantro, dill
• sunflower oil - 150 ml
• vinegar - 300 ml
• sugar - 300 gr.
• salt and black pepper - to taste
• chili pepper - 1 pc.
• spices for carrots in Korean - to taste

Preparation for the winter of spicy zucchini in Korean according to the recipe - you will lick your fingers:

1. To begin with, we clean the zucchini and carrots and rub them on a special “Korean” grater - into a large bowl or basin. We cut the onions into half rings, and chop the chili peppers into thin rings. Finely chop the peeled garlic and herbs.
2. We mix all the components in a bowl and lay out in clean sterilized jars.
3. Prepare the marinade - mix vegetable oil, vinegar, sugar, salt, black pepper and spices. Fill jars with zucchini with the resulting brine. Now the jars need to be placed in a large saucepan and, pouring water over the “shoulders”, bring to a boil.
4. We sterilize the blanks for 20 minutes, take them out and leave to cool - under a warm towel or blanket. With such spicy Korean-style zucchini, any winter will seem hot to you!

Zucchini in Korean in circles “like in the market” - a recipe step by step with a photo

With the onset of summer heat, tasty and healthy vegetable dishes - borscht, salads, casseroles - are “not translated” on our table. Especially often, zucchini and other available seasonal vegetables are used as the basis for numerous dishes. Walking along the market rows, on the shelves you can see bright jars with mouth-watering preparations for the winter from zucchini. Today we are happy to share with you a step-by-step recipe with a photo of delicious Korean-style zucchini in circles - it will turn out just like experienced craftswomen on the market!

The list of ingredients for the Korean zucchini recipe in circles:

• zucchini - 5 kg
• carrots - 5 pcs.
• garlic - 5 heads
• hot pepper - 2 - 3 pcs.
• dill and parsley - in a bunch

Marinating "Korean" zucchini according to the recipe in circles - "as in the market":

1. We clean the washed zucchini and cut into slices of medium thickness. Carrots are peeled and chopped on a "Korean" grater. We free the garlic from the husk and cut into slices or chop with a press. Bitter pepper cut into thin rings. Finely chop bunches of your favorite greens.
2. Pour all ingredients into a bowl and mix thoroughly. Then we place a lid from the pan on top or a large plate, on which we put a jar filled with water. Under such a home-made oppression, we leave the zucchini to “spend the night”.
3. In the morning we pack the vegetable mass in clean jars, pouring juice to the brim. The jars filled with "Korean" zucchini are placed in a large saucepan to be sterilized for about 20 minutes (for a 1 liter container), and after cooling, we take it to the pantry until winter. Bon appetit!

Korean-style quick zucchini for the winter with honey - a recipe with a photo

To prepare Korean-style pickled zucchini for the winter, you can use unusual ingredients with which the dish will sparkle with new “notes”. So, in our recipe with a photo, we replace sugar with honey, and we generally exclude Korean seasoning - zucchini is tender, with a pleasant rich taste and simply incomparable aroma. The recipe for delicious Korean-style honey zucchini will definitely become your signature one, and guests and family will appreciate such a culinary creativity with a bang.

Ingredients list for Korean honey zucchini recipe:

• zucchini - 1 kg
• garlic - 5 cloves
• liquid honey - 2 tbsp. l.
• vinegar - 3 tbsp. l.
• salt - 1 tsp
• dill and basil greens - in a bunch

Step-by-step instructions for harvesting quick Korean-style zucchini with honey for the winter:

1. We wash the fruits of young zucchini, remove the stalk and, using a vegetable cutter, cut into long longitudinal plates - the thinner the better.
2. Sprinkle the pieces with salt in a capacious bowl and leave for 30 minutes to extract the juice.
3. We prepare the marinade by mixing honey with vinegar, add chopped herbs and garlic, crushed with a crusher. Mix the components thoroughly.
4. Drain the excess juice from the zucchini, lightly squeezing the vegetables with your hands. Pour the marinade, carefully distributing it over all the pieces, and lay it out in sterilized jars. We store ready-made quick zucchini in Korean on the shelf of the refrigerator. Delicious and healthy treat!

Korean-style marinated zucchini with vegetables - recipe on video

Korean-style marinated zucchini is always a good solution for a festive and everyday table. Combined with other seasonal vegetables, you get a delicious savory salad. The video shows a step-by-step recipe for pickled zucchini in Korean, simple and delicious. Try for health!

If you like spicy salads, prepare a quick Korean pickled zucchini appetizer. I have collected for you the most delicious recipes that I will share with pleasure. An unpretentious vegetable grows in almost all summer residents. Low calorie content, an abundance of nutrients, has made zucchini popular among fans of a healthy diet.

Secrets of delicious cooking

Bribes a huge variety of dishes, among which marinated zucchini is in the lead. Spicy, fragrant Korean salad is a wonderful appetizer and side dish. Due to the abundance of various seasonings, it is possible to vary the taste of the dish and come up with more and more new recipes.

For a dish, it is better to take young specimens, they marinate faster and have a thin skin.

You can cut the zucchini for pickling in any way, it doesn’t matter. Divide the vegetable into circles, straws, plates, small pieces. The main thing in the proposed recipes is to observe the proportions of the ingredients. It is the right combination of spices that gives the unique taste of your favorite dish. All methods are suitable for harvesting spicy zucchini for the winter, but I’ll tell you specifically about cooking separately.

The most delicious Korean zucchini recipe

Many are sure that a decent salad taste can be achieved only by adding seasonings for Korean carrots. I will try to dissuade the adherents of this statement by offering a recipe that I consider the easiest and most delicious.

You will need:

• Medium-sized zucchini - 4 pcs.
• Sweet pepper (take red - the salad will turn out elegant).
• Carrot - 3 pcs.
• Garlic cloves - 4 pcs.
• Bulb.
• Sesame seeds - 2 small spoons.
• Sesame oil - a large spoon.
• Soy sauce - a large spoon.
• Sugar - a tablespoon.
• Table vinegar - 2 small spoons.
• Sunflower oil - ½ cup.
• Hot hot pepper - 2 teaspoons.
• Black pepper, salt.

Step by step cooking recipe:

1. Peel the zucchini, cut into rounds. Very young specimens, with thin skin, can not be cleaned.
2. Place in a bowl, sprinkle with salt. Press down with oppression and do other things for 2 hours. The circles will give juice and salt.
3. Grate the carrot with large shavings (you can use a special grater for cooking Korean dishes).
4. Chop the onion in half rings. Simmer in a skillet with a little oil until translucent.
5. Finely chop the garlic cloves. Divide the bell pepper into strips.
6. Drain excess juice from the bowl of zucchini, add prepared vegetables.
7. Sprinkle with spices, pour in vinegar, sauce, oil. Stir, taste the marinade for salt and spiciness. Add as needed. The marinade should be slightly stronger than the desired taste of the workpiece.
8. Place the snack in the cold and leave for an hour. Try again. If the salad is not soaked enough, let it sit for additional time.

Korean-style marinated zucchini with carrots

Easy to prepare appetizer recipe - with seasoning for Korean carrots. Many people prefer to collect the seasoning composition on their own. For the uninformed, I inform you: it necessarily includes coriander, nutmeg, cardamom, cloves, black pepper.

Take:

• Zucchini - kilogram.
• Carrot - 3 pcs.
• Sunflower oil - 50 ml.
• Garlic - a couple of cloves.
• Salt - a teaspoon.
• Seasoning for carrots - a spoon.
• Sugar - 50 gr.

How to cook:

1. Chop the zucchini into slices, or chop on a Korean grater. Do the same with carrots.
2. Combine the vegetables in a bowl, sprinkle with sugar, salt.
3. Add chopped garlic to the gruel, Korean seasoning.
4. Heat the vegetable oil, let it boil and pour into the salad.
5. Stir and refrigerate for an hour.

Quick Korean snack of zucchini with honey

You can’t call a dietary salad, because honey will add calories. Spicy and slightly sweet, the salad is so tasty that you can risk your figure once.

You will need:

• Vegetable - 500 gr.
• Salt - ½ small spoon.
• Sunflower oil - 100 ml.
• Soy sauce - a spoon.
• Honey - 2 small spoons.
• Garlic cloves - 3 pcs.
• Spicy spices - cardamom, red pepper, cloves, coriander.

Cooking:

1. In adult zucchini, remove the rough skin, cut into thin plates. Sprinkle with salt and set aside for half an hour.
2. In a separate bowl, combine honey with sauce, spices, crushed garlic into a pulp.
3. Heat the oil, pour over the salad and mix well.
4. Keep in the refrigerator for at least half an hour. Then start tasting.

Instant Korean Zucchini

A quick way to prepare a savory dish. Suitable for preparing snacks in a hurry, when you urgently need to set the table at any time.

Prepare:

• Vegetable - 1 kg.
• Carrots - a couple of pieces.
• Garlic - 4 cloves.
• Lukovka.
• Vegetable oil - 150 ml.
• Sugar is a spoon.
• Bulgarian pepper.
• Chili pepper - pod.
• Table vinegar - a spoon.
• Salt is a spoon.
• Any green.

How to cook:

1. Pour boiled water over sliced ​​zucchini. After a couple of minutes, drain the liquid.
2. Coarsely rub the carrot, toss it to the zucchini.
3. Cut the onion into half rings, remove the middle from the pepper and divide into strips. Send to a bowl. Then add chopped greens (parsley, dill).
4. Marinade: crushed garlic, vinegar, oil, salt, black pepper, sugar. Connect, work blenders to mix evenly and pour the contents of the bowl.
5. If the mass is not completely covered, press down with oppression for 30 minutes.

The most delicious spicy Korean zucchini salad

I haven’t tried any Korean salads, but this recipe was given the highest rating. Incredibly easy to cook, and you can adjust the spiciness yourself by adding spices.

• Zucchini - about a kilogram.
• Garlic cloves - 3-4 cloves.
• Vegetable oil - 100 ml.
• Seasoning for carrots in Korean.
• Vinegar 9% - 70 ml.
• Various types of pepper (hot chili is a must), salt and sugar to taste.

How to make a snack:

1. Cut the zucchini into thin slices (strips).
   Place in a bowl in layers, sprinkling with the seasonings listed in the recipe.
2. Separately, pour oil with vinegar into a saucepan, throw garlic. Heat to a boil and season the Korean salad.
3. An hour after insisting, proceed to the tasting.

Video with a recipe for zucchini in Korean fast food. Watch, learn, do and enjoy!

Korean zucchini salad for the winter is a wonderful spicy preparation. You can cook it only from zucchini alone or from assorted vegetables. In order for the dish to acquire a special taste and aroma, ready-made seasoning for Korean salads is often put in it.

How to make Korean zucchini salad?

Korean-style zucchini salad is prepared in different ways - with sterilization and by boiling, with hot chili peppers or ground and without spicy ingredients at all. But the recommendations below will help make any of the Korean salads very tasty.

1. Zucchini should be taken young, without a pronounced seed part.
2. Ready-made seasoning can be used spicy and not spicy.
3. Hard vegetables - zucchini, carrots, cucumbers are best chopped with a special grater.

Zucchini in Korean for the winter without sterilization

A quick Korean-style zucchini salad will definitely appeal to those who do not like sterilization. In this case, the salad needs to be boiled a little, rolled up, and then be sure to wrap it until it cools completely, this process will replace sterilization. The blanks will stand well until spring and without a cellar.

Ingredients:

• onions, carrots, peppers - 500 g each;
• zucchini - 3 kg;
• oil, vinegar - 140 ml each;
• garlic cloves - 6 pcs.;
• seasoning - 20 g;
• granulated sugar - 1 cup;
• salt - 70 g.

Cooking

1. Zucchini and carrots are grated.
2. The pepper is cut into cubes, the onion is chopped into half rings, seasoning is added, the remaining components are mixed and left for an hour.
3. The mass is boiled for 7 minutes, distributed in containers, rolled up, put upside down, wrapped.

Zucchini salad with Korean seasoning

Korean-style zucchini for the winter with seasoning with the addition of carrots and onions is a spicy and appetizing preparation. It goes well with side dishes, and especially with potatoes. When the salad is infused, it will be immediately ready for use, and if you want to save it in the winter, then the jars need to be sterilized.

Ingredients:

• carrot - 400 g;
• young zucchini - 2 kg;
• onion - 1 pc.;
• seasoning for carrots in Korean;
• oil - 150 ml;
• granulated sugar - 75 g;
• garlic - 3 cloves;
• vinegar 9% - 130 ml;
• salt - 30 g.

Cooking

1. Zucchini with carrots are chopped with a grater, and onions are finely chopped with a knife.
2. Sugar, salt, seasoning, garlic, vinegar, oil are mixed and vegetables are poured for 2 hours.
3. Distribute the mass in containers, sterilize in a water bath for 15 minutes and close.

Winter salad of zucchini and Korean carrots

Korean-style zucchini with carrots is one of the best options for home preservation. Assorted vegetables are very fragrant and tasty. It is better to close it in small half-liter jars, which will only take 15-20 minutes to sterilize. You can also add herbs to this salad if you like.

Ingredients:

• zucchini - 2.5 kg;
• carrots, onions, peppers - 0.5 kg each;
• garlic - 150 g;
• greenery;
• vinegar 9% - 150 ml;
• spices;
• salt - 50 g.

Cooking

1. Zucchini and carrots are chopped with a grater, and onions and peppers are chopped with a knife.
2. The remaining components are mixed and the vegetables are poured with the resulting mass, stirred and left for 3 hours.
3. Korean-style zucchini salad is placed in jars for the winter, kept in a water bath for 15 minutes and closed.

Heh from zucchini in Korean

Heh from zucchini in Korean for the winter is a very appetizing and fragrant Korean salad. Unlike other Korean dishes, the zucchini in this savory salad is not grated on a special grater, but cut into plates. It is important that these plates are chopped as thin as possible so that the zucchini can marinate well.

Ingredients:

• carrots - 2 pcs.;
• zucchini - 1 kg;
• garlic - 4 cloves;
• large onion, sweet pepper - 1 pc.;
• oil - 150 ml;
• seasoning Lotus - a pinch;
• salt, sugar, vinegar - 1 teaspoon each;
• hot pepper, herbs.

Cooking

1. Cut the zucchini into slices, add grated carrots, onions and herbs.
2. Mix the rest of the ingredients.
3. Combine vegetables with marinade and leave for half an hour.
4. Juicy zucchini salad is distributed in Korean style in half-liter jars and kept in a water bath for 15 minutes, and then closed.

Korean spicy zucchini

A spicy Korean-style zucchini salad with the addition of bitter capsicum and red ground pepper will appeal to lovers of spicy, tongue-burning dishes. A fragrant salad will be ready almost immediately after pouring the marinade, and if you want to prepare it for future use, then it is better to sterilize it.

Ingredients:

• zucchini - 2 kg;
• hot chilli pepper - 200 g;
• apple cider vinegar 6% - 150 ml;
• sugar - 80 g;
• drinking water - 250 ml;
• salt - 20 g.

Cooking

1. Zucchini is cut into thin circles, and the pepper is ground with a blender.
2. Mix water with vinegar, oil, pepper, salt and sugar.
3. Put the marinade on the stove and boil for 5 minutes.
4. The resulting mixture is poured over zucchini and left for an hour.
5. Korean-style zucchini salad is distributed for the winter in containers and rolled up after 15 minutes of sterilization.

Korean zucchini with vegetables

Korean-style zucchini for the winter with tomatoes, cucumbers, sweet peppers and carrots is excellent. Cooking them a little longer than pure zucchini, because the vegetables need more time to be thoroughly soaked in the marinade, but the result is worth it. Such a preparation is always one of the first to end.

Ingredients:

• zucchini - 1 kg;
• cucumbers, tomatoes - 700 g each;
• carrots, peppers - 3 pcs.;
• garlic cloves - 10 pcs.;
• seasoning - 20 g;
• granulated sugar, oil, vinegar - 100 g each;
• salt - 1 tbsp. spoon.

Cooking

1. Grind carrots, cucumbers and zucchini with a grater.
2. Peppers and tomatoes are chopped into strips.
3. All vegetables are mixed, seasoning is added, mixed and cleaned in the cold.
4. Marinade is prepared from the remaining ingredients, poured into vegetables.
5. A salad of zucchini and other vegetables in Korean for the winter is distributed in jars and rolled up after 20 minutes of sterilization.

Zucchini salad on a Korean grater

The tastiest salad imaginable. This preparation goes well with any side dish and with all meat dishes. And for those who do not like canning at all, such a salad is ready for use after 3 hours, when it is well infused and the vegetables are soaked.

Ingredients:

• zucchini - 3 kg;
• garlic - 150 g;
• seasoning - 1 tbsp. spoon;
• onion - 0.5 kg;
• salt - 2 tbsp. spoons;
• sugar sand, oil - 1 glass each;
• vinegar 9% - 150 ml;
• parsley - 1 bunch.

Cooking

1. Courgettes are rubbed on a grater, and onions are cut into half rings, parsley, garlic, and spices are added.
2. Mix sugar, salt, oil in a saucepan and heat.
3. Pour the dressing into the salad, pour in the vinegar, stir and leave for 3 hours.
4. in Korean, they are distributed in half-liter jars, sterilized for a quarter of an hour and rolled up.

Korean-style salad of zucchini and cucumbers

Zucchini with in the winter is a preparation that is prepared very quickly. And it is eaten even faster, so it is recommended to cook it more. If you take young zucchini, then you can grate them on a grater without peeling. After sterilization, the workpiece will be stored even without a cellar.

Hello hostesses!

Today I will again surprise you with an interesting one that won me over last year. Then I tried only a couple of recipes, and now I can say with confidence that Korean-style zucchini is one of our favorite preparations for the winter. She is number one in our family. I like that this dish is prepared quickly, but it turns out just great and tasty.

The appearance of this sharp miracle is quite attractive. At what you can experiment and close each jar in completely different ways. For some reason, most of the inhabitants of Russia are used to rubbing zucchini in the form of straws. But on the Internet, there are quite a lot of other varieties.

Today I propose to consider them all, but for one thing, if you have never tried such a culinary masterpiece, then after looking at these pictures, you will fall in love and definitely want to cook. After all, it is not easy for you to find yourself on this page.

Usually, when the year is fruitful, we often think about what to make from zucchini, we usually do it right away, add them to, and even cook for dinner.

It's all good, but still sometimes you want something sharper. Or is it a holiday in your house today? Then, then you can present them with such a Korean zucchini salad. Which you cook in a couple of minutes, and then you can roll it into glass containers to treat everyone in the winter.

I hope that these sensational hits will give you, like me, an unforgettable delight. Let's go, friends!

We start the conversation, as usual, with the simplest option, but in fact it turns out incredible yummy. And what is the real point? As you may have noticed on social networks such as classmates, this recipe is advertised almost every day, and it takes about 2 hours to prepare it. That is, he can be assigned the title in haste.

Secondly, you can always decorate the dining table with this salad in a variety of ways, because zucchini can be cut even into rings, even circles, and then your loved ones will think that you bought such an appetizer on the market. And here it is, cooked at home. And thirdly, vegetables are eaten instantly, that you won’t have time to blink an eye.

And remember, Korean-style zucchini is always the very first to gobble up if you cook them on a festive table or take such a blank from the cellar.

We will need:

• Young zucchini - 1000 g
• Carrots - 1-2 pcs.
• Onion - 1 head
• Garlic - 5 cloves
• Salt - 2 tsp
• Sugar - 2 tsp
• Coriander / seasoning for carrots in Korean - 0.5 tbsp
• Hot pepper - 0.5 tbsp
• Vinegar - 3 tsp
• Vegetable oil - 8 tbsp.
• Soy sauce - 0.5 tsp optional
• Parsley, dill - optional
• Coriander or pepper mix - optional
• Hot pepper and seasoning for Korean carrots - 1 tsp or to your taste
• Sesame - a pinch for beauty

Stages:

1. In order to neatly and beautifully present this salad, you need to take a special grater for Korean carrots. Using it, grate the zucchini and carrots, as shown in the photo.

If you still do not have such a device, then use the grandmother's method, namely, chop into thin slices with a sharp knife).

2. In order for the vegetables to release the juice, put salt and sugar. Stir with your hands and let stand for as long as you have free time (for example, 15-30 minutes), it will be good if 2 hours pass. The cup with the contents should be infused at room temperature.

After that, drain all the resulting syrup and squeeze out the mass.

3. Now sprinkle with ground coriander, a mixture of peppers is perfect instead. And also put hot red ground pepper and Korean seasoning for carrots. Here you can, in principle, make any components that you like.

4. Then follow this plan, cut the onion into half rings with a kitchen knife, and chop the garlic finely or pass through a press. Onions must be fried in vegetable oil until golden brown, and add fresh garlic to the salad.

5. As soon as the onion is ready, put it in a bowl, and pour this vegetable mass with the remaining oil. Add vinegar and soy sauce. Stir.

6. Now it remains only to add finely chopped greens and stir. In order for everything to work out and the mixture to marinate well, you need to cover the cup with a lid or cling film and place it in a cool place, such as a refrigerator. In this form, the finished product should stand for about 1 hour, but it would be better if 3-4 hours.

Serve with sesame seeds, which will only decorate and bring some magical decor to this dish. Bon appetit!

The best Korean-style zucchini recipe for the winter without sterilization

Usually, all Korean recipes in their composition involve the introduction of carrots. This is already a familiar product, if we hear these words. But, here is the first option will be without it. Therefore, if you are not a fan of this vegetable, or suddenly it was not at hand, then this small instruction will help you figure it out.

In addition, you can add spicy garlic or onions to improve the taste. They also often add seasoning for Korean carrots or chim-chim spice.

The list of products is quite simple, as they say now we will make a candy out of it. Just look at him. Do it only in small jars so that they open it and eat it. Usually liter or half liter containers are taken. Although, I have already seen that they close it in three-liter ones, who have large families. Ah ha).

I liked two recipes for such spicy zucchini at once, and therefore I certainly want to show you both options. And you yourself decide which one you will take as a basis.

We will need:

• zucchini - 500 g
• vinegar 9 percent - 2 tsp
• garlic - 4-5 cloves
• dill - bunch
• onion - optional 1 pc.
• salt - 1 tbsp
• a mixture of peppercorns - optional 0.5 tbsp
• Korean seasoning - 0.5 tbsp

Stages:

1. Prepare vegetables and herbs for work first. Rinse thoroughly in cool running water. Cut the stems off the zucchini with a sharp knife. If the fruits are young, then the peel can not be cut off, if it is already old and too dense, then remove it. Take out the seeds too. Chop them into longitudinal not too long segments or slices.

Peel the garlic and chop finely into small circles. Finely chop the dill. If you add onions, then peel them and chop them into pieces too.

2. Then pour all the necessary spices into the pan, put salt, Korean seasoning. Pour in the vinegar and water. Stir. Now it remains to add garlic and onions.

3. Boil this marinade and boil for about 5 minutes. The aroma will reach your neighbors))).

In a prepared and wiped dry container, place the zucchini sticks. And pour boiling marinade. Cover with a metal lid and seam with a special key. Next, unfold the jar on the other side, put on a blanket and let the heat evenly disappear.

Thus, the vegetables are marinated evenly.

Such a cool salad will be a super addition to or. Bon appetit!

And now, as the second method of rolling promised, it differs from the first in that, firstly, all vegetables are diced, and bell pepper is present in the ingredients. What makes such a divine dish even more beautiful.

We will need:

• zucchini - 2.5 kg
• Bulgarian sweet pepper - 2 pcs.
• celery seeds and turmeric - 0.5 tsp
• salt -0.5 tsp
• sugar - 1 tsp
• vinegar 9% - 4 tbsp
• Korean seasoning - 1 tsp
• mustard seeds - a pinch

Stages:

1. Chop the zucchini into small cubes with a knife.

Advice! Or you can use a vegetable cutter such as a nicer dicer. It will always help out if you have a large amount of work.

2. Do the same with bell pepper. Pre-clean it from seeds and stalk, and also remove white streaks.

3. Pour all the vegetables into a large bowl and mix together. Salt and add sugar. Pour in the vinegar immediately.

4. Move the basin to the stove, and set the mode to medium heat. As soon as this porridge boils, add Korean seasoning and other spices and seasonings. Stir. You can sweat for a couple of minutes, stirring.

5. Then, with a sterile ladle, pour such a branded salad into sterile jars.

6. Don't forget to try. And then wrap it under the iron lid with a seaming machine or put on ordinary wrapping lids. Also, when hot, the jars need to be turned upside down, then wrapped in a blanket and let cool to room temperature.

Here it is a wonderful preparation that will truly delight you on a winter evening and remind you of summer. Bon appetit!

Heh in Korean from zucchini with spicy spices

Well, friends, another story from the YouTube channel hooked me. Do you know what? The fact is that the author suggests adding another vegetable that goes well with zucchini and you know what, eggplant. Intrigued, then click on the view button and listen and carefully. See the list of products right now.

We will need:

• eggplant - 3 pcs.
• zucchini -1 kg
• carrots - 3 pcs.
• onion - 1 pc.
• salad pepper - 1-2 pcs.
• carrots - 2 pcs.
• tomatoes - 3-4 pcs.
• seasoning for Korean carrots - 1 sachet
• vegetable oil - 130 ml
• sugar - 1 tsp
• salt - 1 tsp
• vinegar 9% - 1 tsp
• garlic - 4 cloves
• soy sauce - 1 tbsp

Korean zucchini salad - a quick recipe for winter slices

As you wish, but you can make such an appetizer even in pieces and even rounds, as modern youth say. In any case, when eating this snack, you will definitely lick your fingers. Do you know why? After all, you definitely need to take all sorts of spices, and decide on their quantity.

I really like to use ready-made sets that we sell now in any store or supermarket, they are called “for Korean salads”. So, you can not be wiser, everything has already been done for you. And if you want, all the same, vivid impressions and make a splash, then please read on, see what an unusual list of ingredients.

As you can see, mustard is used, it is she who will give a new spicy taste, and you will not resist this aroma. Take note while I allow, ah-ha).

We will need:

• zucchini (zucchini) - 1 kg
• vinegar 9% - 4 tbsp
• salt - 4 tsp
• sugar - 0.5 tbsp
• dry mustard - 0.5 tbsp
• mustard seeds - 0.5 tbsp
• onion - 1 head
• boiling water - 2 tbsp.
• turmeric - 0.5 tbsp

Stages:

1. Combine turmeric and mustard seeds together. Turmeric will help cleanse your body of negative influences, and will also color the workpiece in a beautiful color. In another container, mix sugar and salt.

2. Wash the zucchini, cut off the ends and then use a sharp knife to chop the vegetables into circles. By the way, you can use a regular vegetable cutter if you want to cut into thin slices or ribbons instead of washers. After all, you can actually do a duet.

Also, using a decorative knife to make such a masterpiece. See how perky it looks.

3. Next is the turn of onions. Crumble it into half rings.

4. Pour white bulk ingredients, that is, sugar and salt, onto prepared thinly chopped vegetables. Stir with your hands and let stand for about thirty minutes. Some juice will stand out.

5. Next, add vinegar, chopped onion and boil one glass of water. Fill them with a mass of zucchini. And pour boiling water over the other glass, where mustard and turmeric seeds were mixed, add dry mustard, mix. Pour the zucchini with this potion.

6. As you can see, this simple recipe turned out to be even without cooking and, of course, without sterilization. Next, you need to immediately move the salad into clean jars and close with metal lids for long-term storage. Place the jars in the opposite direction, cover with a fur coat and let cool.

If you don’t have the strength to wait, then you can leave the snack in the cup for the night, and in the morning try and taste it.

7. It turned out amazingly beautiful, which is good news! Pleasant impressions!

Zucchini with seasoning for Korean carrots (a simple recipe without bell pepper)

Again, another curiosity that was in great demand, I remember a few years ago, but because of its popularity, it does not stop today. Therefore, take and also use this guide, because this appetizer prepared according to this method will also be with tomatoes, which means it will come out even juicier and have a slightly tomato flavor.

Did you know? The second name of this dish is heh. Who would have thought that people still come up with something like that!

We will need:

• zucchini - 1.5 kg
• tomatoes - 700 g
• bulb -1 pc.
• garlic -3 pcs.
• carrots - 2-3 pcs.
• dill - optional
• sugar - 0.5 tbsp.
• vinegar 9% - 0.5 tbsp.
• salt - 2.5 tbsp
• vegetable oil - 2 tbsp
• seasoning for Korean carrots - a bag
• bay leaf - 2 pcs.
• black peppercorns
• water - 5 tbsp.

Stages:

1. Prepare all products for work. First, wash everything, and then chop the zucchini into rounds. Take medium-sized tomatoes so as not to chop them. You can even take cherry. Onions are cut into rings, chop fresh carrots into cubes, and simply peel the garlic.

2. Pour water and vegetable oil into the pan, prepare the brine. Bring the mixture to a boil, add the required amount of salt, sugar, seasonings and vinegar. Stir. Let it boil for a couple of minutes.

3. Arrange all prepared vegetables evenly in sterilized jars. Plus peppercorns and bay leaf, dill.

4. And then pour hot marinade slowly into each jar.

Pour liquid into the very center first so that the jar does not burst. On the bottom, you can put a metal knife under the jar, also for this purpose.

5. Transfer each jar to a wire rack in a saucepan or lay a towel. Pour hot water up to the shoulders of the jars, put the lids on top. Do sterilization for about 10-15 minutes after boiling water.

6. Then pull out and wrap the lids with a seamer quite tightly so that nothing runs up. Cool upside down under a blanket for 24 hours. Store in the cellar.

Spicy appetizer of fresh zucchini - a recipe for winter storage

Another novelty of this year, which is now already blowing up the Internet, because it is the point in this version that gives unforgettable notes in taste. If you are not a favorite of this cuisine, then you can safely add red hot pepper in moderation and always taste it.

Be 100% sure friends that this chic Korean salad will disappear from your cellar faster than you yourself do not expect. All because it can rightly be called a delicacy. Try it and you won't regret it!

And if there is no way to preserve it in jars, then at least cook this dish and taste it today. After all, such a blank can be tried in a couple of hours, and it will take 5-15 minutes to cut all the products.

We will need:

Stages:

1. Rinse all vegetables and herbs with cold water. Cut the zucchini into small cubes, while they need to be peeled and remove all seeds. Grate the carrots, chop the bell pepper in the form of straws.

2. Also chop the greens finely with garlic cloves. And the hot pepper must be chopped into small pieces, if you want, you can remove the seeds from it, but if you want to leave it, it will turn out even sharper. Wow, how great it will be, like a spark!

3. Supplement the chopped zucchini with all the ingredients, pour in vegetable oil, you will need about 400 ml, then salt and sugar. And of course add vinegar. It is he who will give the desired note of pickling. Mix actively the mass with your hands and let it stand for a couple of hours on the table (2-3 hours). Ha, you can eat.

4. Then spread the appetizer in clean, dry liter jars and cover with metal iron lids. Place each of them in a saucepan, in which you first lay a towel or throw a rag on the bottom. Pour water up to the shoulders of the jars and turn on the fire. When the water boils, wait 20 minutes, and then turn off and roll the cans under a special key.

5. Next, check each glass jar to see if the lid fits snugly and does not leak in any places. Cover with a blanket and let cool completely. Store in the cellar and consume after 1-2 weeks or later. Bon appetit!

A very tasty Korean-style zucchini recipe - lick your fingers!

And again, another novelty is a recipe with soy sauce. I don’t know about you, but I decided to try this miracle and prepared such a small master class for you. And now you don’t even need to add salt and sugar, because soy sauce gives the right shades for pickling.

I also like this quick way because you can already taste this delicacy right today. So, you are provided with a delicious dinner.

We will need:

• young zucchini (zucchini) - 1 pc.
• soy sauce - 1/4 tbsp.
• vinegar - 1/4 tbsp.
• garlic - 2 cloves
• vegetable oil - 0.5 tbsp

Stages:

1. Start cutting vegetables. Chop the zucchini in a way convenient for you. For example, cut them into halves.

2. Chop the garlic into small cubes and place on top of the slices. Now salt and pour soy sauce and vinegar, stir with your hands. Then pour in vegetable oil, also mix. Wait for the mass to stand and marinate for half an hour.

And if you want to enjoy today, then hold it on the table for 4-5 hours.

3. Then boil water in a separate container, by this time the zucchini with all the ingredients should already be in clean jars. Pour boiling water over the vegetable mass. Cover with lids and roll up. Then insulate with unnecessary things and wait for complete cooling.

Store in a cool place such as a cellar or refrigerator. Bon appetit!

Korean zucchini with bell peppers and carrots

Incredibly interesting is another blank that combines several varieties of vegetables. Zucchini is used, as always, raw and fresh. By the way, if you have a dark darkness of them, then cook from them

We will need:

• zucchini - 2 pcs.
• carrot - 1-2 pcs.
• sweet Bulgarian pepper - 1 pc.
• parsley dill
• garlic - 7 cloves
• onion - head
• table salt - 2 tsp
• granulated sugar - 4 tsp
• Korean seasoning - 2 tsp
• hot peppers
• vinegar 9% - 0.5 tbsp.
• vegetable oil - 90 ml

Stages:

1. Do the main work, peel the zucchini and cut into oblong segments, grate the carrots for Korean carrots, chop the bell pepper with shavings. Onions on feathers and of course finely chop the greens.

2. Then put all the prepared foods in a stainless steel bowl. Squeeze a small amount of garlic through a press for piquancy and fragrant spirit.

3. Stir with a wooden spatula and do another thing, namely pouring.

4. The final result will depend on the special sauce. In a small container, add table salt, granulated sugar and Korean salad dressing, ground hot pepper.

5. And fill this loose mixture with vegetable oil and vinegar. Stir.

6. It remains to pour all the vegetables with such a marinade and let stand on the table for about 2-3 hours, and then preserve.

Or you can do otherwise, use today for dinner.

7. Sterilize jars and lids and spread the resulting marinated squash mixture in them. As you can see, 2 cans of 0.5 liters came out. Cover with lids.

8. Move the blanks into a saucepan, lay a towel on the bottom, fill with water up to the shoulders and simmer after boiling for 15-20 minutes.

If you take a larger jar, for example, it will be 1.5 liters or 2 liters capacity, then the time will have to be increased accordingly (25-30 minutes).

9. Then tighten with a special key and check the tightness. Dress in a blanket and wait 24 hours, then lower it into the cellar. Good luck!

How to cook Korean-style zucchini for the winter in jars

Super famous option that will definitely please you. All vegetables are cut into strips or you can use a device for cutting Korean carrots. For more details, you can watch this video from one Internet channel on YouTube. It will be delicious, don't miss out!

That's all friends, this note came to an end again. I hope you are already creating such vegetable masterpieces in the kitchen and making your family happy. All the best and all the best. See you very soon. Goodbye.

Good afternoon. The season of preparations for the winter begins, the hostesses begin to exchange successful recipes for jams, compotes, salads. Today I want to introduce you to Korean zucchini recipes. The specialty of this dish is that it is cheap and very tasty! To prepare it, we need Korean seasonings, you can adjust their spiciness yourself, they are sold spicy and not spicy.

I also want to note that you can preserve one part of the prepared salad and leave the other part to immediately eat it with the whole family. Just give the vegetables a little time to marinate.

The main ingredient of this dish is zucchini, which cannot be preserved without heat treatment. You can sterilize this vegetable directly in jars, you can canned it without sterilization. For the second method, you will need to prepare a warm blanket and wrap our salad jars with it, but I will write about this in order in detail below.

By the way, they also turn out very tasty, the recipes are on my website.

This recipe differs from others in that tomato will be added to the salad, this will give a slightly different flavor to this dish.
From seasonings, I suggest throwing coriander into the salad. It also goes well with vegetables: rosemary, cumin, cloves, basil. Try different options: Divide Korean-style zucchini into two bowls and seal in different jars with different seasonings. Don't forget to sign on the lid so you know which version tastes better!

• Zucchini - 2 kg.
• Tomatoes - 1 kg.
• Onion - 2 pcs.
• Garlic - 2 heads
• Carrots - 700 g.
• Dill - 1 bunch
• Parsley - 1 bunch
• Vegetable oil - 200 ml.
• Sugar - 2 tbsp. spoons
• Salt - 1 tbsp. spoon
• Coriander - 1 teaspoon
• Black ground pepper - 1 teaspoon
• Seasoning for Korean carrots - 15 g.
• Acetic acid 70% - 1 tablespoon
• Boiled water - 100 ml.

1. Cut vegetables: zucchini - slices, onions - half rings, finely chop the greens.

2. On a coarse grater, three peeled carrots, chop the garlic through a press.

3. Pour boiling water over the tomato, remove the skin from it and cut it into large cubes. Mix all vegetables in one bowl.

4. Add sugar, salt, all seasonings (coriander, black pepper, seasoning for Korean carrots), vegetable oil to vegetables. Vinegar is diluted in 100 ml. boiled water, pour into vegetables. We mix everything thoroughly.

5. Leave the salad for 1 hour so that the juice stands out.

6. We sterilize the jars, put zucchini in them, cover with a lid and proceed to sterilize the salad: put a small towel on the bottom of the pan, put the jars in the pan, pour cold water 2 cm below the lid.

7. Bring to a boil and leave to simmer for 20 minutes over low heat (if a liter jar, then for 30 minutes). After that, we twist the banks with a key and set to cool.

How to sterilize jars before canning

Before closing the salad, it is necessary to sterilize the entire container: both jars and lids for them too. Before that, of course, check for all fragments, cracks and other defects, wash thoroughly.

I want to offer you three simple ways to sterilize containers:

1. Steam using a saucepan: install a metal sieve or grate on a saucepan with water, put the jars upside down on it (we set it in advance when the water is not boiling yet). When the water boils, it will sterilize the container with steam. Steam jars for at least 15 minutes, then place on a clean cloth without turning.

2. In boiling water: this method is convenient if you need to sterilize several small jars at once that fit in a large pot.To do this, we collect cold water in a saucepan so that the container in it completely “drowns”, cover with a lid and wait for it to boil. After boiling, “cook” for 5 minutes. Carefully take it out so as not to burn yourself and put it upside down on a clean cloth.

3. In the oven: put the wet container in a cold oven at 160 degrees and heat until the drops on the glass evaporate.

Below you can watch a detailed video on how to sterilize jars before preservation:

Usually a marinade is required for preservation. Due to the fact that the zucchini consists of 90% water, we do not need to make it separately. It is enough to let the salad brew, or boil it a little, as this vegetable intensively releases juice, which is enough for the entire preservation. Just pour the liquid into jars and close!

Recipe for cooking zucchini with seasoning for Korean carrots

In this recipe, you can cut the zucchini into slices of any shape convenient for you: half rings, quarter rings, or, like me, cubes.

Please note that seasonings for Korean carrots are different in degree of spiciness. Take them from a trusted manufacturer. The taste of this dish will largely depend on the quality of the seasoning.

From the amount of ingredients given in the recipe, we will get about three half-liter jars. Let's start cooking.

For cooking we need:

• Zucchini - 2 pcs.
• Carrots - 2 pcs.
• Onion - 1 pc.
• Bulgarian pepper (red to make the salad bright) - 1 pc.
• Garlic - 5-6 cloves
• Greens - 1 bunch
• Salt - 1 tbsp. spoon
• Sugar - 2 tbsp. spoons
• Seasoning for carrots in Korean (I do not have very spicy) - 1 tbsp. spoon
• Red pepper (hot) - to taste
• Vinegar - 5 tbsp. spoon
• Vegetable oil - 100 ml

1. We process vegetables: wash, peel. Cut the zucchini into chunks. Three carrots on a special grater for Korean carrots (or you can use an electric grater).

2. Cut the onion into thin half rings, sweet pepper - a quarter into rings, chop the garlic on a fine grater (or through a press). Pour all the vegetables into a bowl, mix.

3. We make salad dressing: take one tablespoon of salt, two tablespoons of sugar without a slide, a spoonful of Korean seasoning, a little red pepper, pour in five tablespoons of vinegar, 100 ml. vegetable oil, mix everything well.

4. Pour vegetables with this mixture, mix thoroughly. In order for the salad to marinate, leave it for 3 hours, stirring occasionally. The juice, which will appear in abundance during this time, will become a marinade for the salad.

5. We sterilize the jars (half a liter) as described above in the article, then fill them with salad to the top, pour the marinade, cover with a lid on top.

6. The salad itself must also be sterilized, for this we cover the bottom of the pan with a cloth, put jars of salad on it, pour water so that it does not reach 2 cm to the lids.

We put the pot with conservation on the fire, bring the water to a boil (make sure that the water does not get into the salad) and simmer for 15 minutes over low heat (if you have liter jars, then you need to boil for 20-25 minutes).

5. Let's start rolling up the salad: we take out the jars from the pan, while we do not lift the lids, but immediately close or roll them up. We turn the finished jars upside down and cool.

Delicious Korean-style zucchini for the winter without sterilization

Prior to canning, allocate a safe place where hot cans of salad will stand under a thick blanket. This process will take about six hours. It is convenient to leave the jars overnight, and put them in the closet in the morning, so that by the time the family wakes up, nothing interferes in the kitchen.

For cooking we need:

• Zucchini - 3 kg.
• Carrots - 350 g.
• Garlic - 100 g.
• Parsley - 1 bunch
• Vegetable oil - 100 g.
• Sugar - 100 g.
• Vinegar 9% - 100 g.
• Salt - 50 g.
• Seasoning for Korean carrots - 100 g.

1. Peel the zucchini, remove the seeds. We rub zucchini and carrots on a special grater. Grind greens, garlic. Pour everything into a saucepan, add salt, sugar, vinegar, vegetable oil.

2. Put the pot with vegetables on the fire, mix everything, bring to a boil and leave to simmer for 10-15 minutes over low heat, stirring gently.

3. We put a salad in liter sterilized jars, add the released juice (zucchini releases a lot of liquid). Cover with a lid, roll up with a key, turn the lid down.

4. Cover with a warm blanket for 5-6 hours.

Instant Korean zucchini recipe video

Dear readers, if your time is very valuable to you, I want to offer you the option of preparing blanks for the winter with sterilization in the oven.

• Firstly, it is very fast, since you turned on the oven, put the jars there and go about your business;
• Secondly, there will be no water vapor in the kitchen, as in the case of sterilizing jars in a pot of water.
• Zucchini according to this recipe will turn out very spicy. Therefore, for lovers of spicy, this dish will be a great appetizer for potatoes, or other side dishes in a cold winter.

Take notepads and start watching the video, which shows in detail the process of cooking zucchini in Korean.

Bon appetit!

Instant Korean style zucchini slices

For this recipe, you need to buy young zucchini, which do not yet have coarse seeds in the middle, since according to the recipe, the vegetable is cut into circles. Another important point: cut the zucchini with a knife thicker, about 1 cm. when sterilized, they become soft. But if you want a very soft preservation, then you can do it thinly. Everything to your taste!

For cooking we need:

• Zucchini - 2.5 kg.
• Carrots - 700 g.
• Onion - 500 g.
• Bulgarian pepper - 500 g.
• Vegetable oil - 250 ml.
• Vinegar 9% - 150 ml.
• Garlic - 200 g.
• Salt 2 tbsp. spoons
• Sugar - 210 g.
• Seasoning in Korean - 20 g.

1. Peel the zucchini, cut into slices of 1 cm thick. Chop the sweet pepper and onion into strips.

We chop the onion with a knife along the onion, then we get straws, if we cut across the onion, then we get half rings.

2. Carrots must be grated on a special grater for Korean carrots, squeeze the garlic through a press.

3. Place all vegetables in a large bowl or saucepan. Pour sugar, salt, seasoning to them and pour in vinegar, vegetable oil. Mix everything thoroughly. Leave to marinate for 3 hours, cover with a lid. Stir occasionally.

4. Fill sterilized jars very tightly with salad and pour over the marinade.

5. Cover the bottom of a large saucepan with cloth, put jars there, pour water two fingers below the neck, put on fire, bring to a boil. Simmer on low heat for 20 minutes (if liter jars - half an hour).

6. Roll up the cans with a key.

7. Turn the jar upside down to make sure the lid is tight and airtight.

So, we have considered 5 recipes for cooking zucchini in Korean. If you canned enough, and there are still plenty of zucchini, you can make many tasty and healthy dishes from them, which, alas, you can’t cook in winter. , vegetable stew, zucchini pancakes - all these sweets will not damage your figure and saturate you with summer vitamins.