Delicious Korean zucchini. Instant Korean Zucchini - The Best Spicy Snack Recipes

Zucchini is a versatile vegetable. Without its pronounced taste, it serves as an excellent basis for preparing various preservations for the winter - salads, caviar and even jam. One of the most delicious, affordable and quick recipes for preparations for the future is canned zucchini in Korean. Long thin zucchini strips with vegetables and hot spices are marinated in their own juice, they turn out crispy and juicy. I tried several popular Korean-style zucchini recipes that can be “closed” for the winter. I present to you the results of my experiments, supplemented by step-by-step photos. I'm sure you'll find an appetizer to your liking. I do not prepare preservation on an “industrial” scale, so you can safely increase the number of ingredients several times - I indicated the proportions of the products and the approximate yield of the dish.

Features of cooking zucchini in Korean

• The composition of the salad may vary depending on your taste preferences and the availability of certain vegetables. I usually add carrots, sweet peppers, onions, greens in large quantities to zucchini.
• If you use a ready-made (store-bought) seasoning, pay attention to its components: there should be nothing but natural spices. This can affect not only the taste of zucchini, but also the duration of their storage (preservation may ferment).
• The same goes for salt. Use only regular rock salt. Neither iodized nor "extra" are suitable for making canned salads.
• You can cook Korean seasoning at home, knowing its composition. Usually black, hot red pepper, paprika, ground coriander, dried garlic, salt are added to it. It is better to use dry rather than liquid seasoning.
• To speed up the release of juice, cover the salad with a flat plate, and place a weight on top.
• The amount of seasoning must be adjusted to your liking. It is better to put less spices first, taste and, if necessary, add.

For preservation in the Korean style, only young zucchini with juicy, dense pulp, without large seeds and mechanical damage are suitable. I suggest you recycle old fruits into marrow caviar and spin it for the winter - well, just lick your fingers, how delicious. The best, in my opinion, caviar recipes I have published.

Instant recipe with onions and peppers, harvesting for the winter

One of the quickest and most delicious recipes for Korean zucchini salad. Its peculiarity lies in the fact that snacks can be eaten immediately or rolled up in jars for long-term storage. You can sterilize preservation in the traditional way - in a large pot of water or in the oven.

Ingredients:

Main:

For marinade:

Yield: 2 liter (4 half-liter) cans.

Cooking method, quick recipe with photo:

Wash the carrots, peel, grate for Korean salads. Cut the washed and dried zucchini into thin strips or grate too. Cut the onion into thin half rings. Cut the pepper into strips.
Finely chop the garlic with a knife. If you are preparing Korean zucchini for the winter, soak the greens in cold water for several hours. If you are preparing an appetizer immediately on the table, you can simply rinse parsley or dill thoroughly. Chop clean greens. Place all prepared vegetables in a large bowl. To prepare the marinade, mix oil, vinegar, salt, spices.
Pour the marinade over the zucchini with carrots. Stir the contents of the bowl with your hands, squeezing the lettuce a little so that it releases the juice faster. Cover the bowl and leave at room temperature for 1-2 hours. During this time, the vegetables will release quite a lot of juice, so no additional liquid is added when preserving the salad. Zucchini can be served at the table or rolled up for the winter. Arrange the zucchini in clean, dry jars - a liter or half a liter. Sterilize filled jars in a large pot of boiling water. Liter cans - within 20 minutes, half-liter - 15 minutes. Close the zucchini with screw caps or roll up with a key. Flip the banks. If a leak does not appear within 10-15 minutes, put the preservation in its normal position, wrap it up. Store cooled zucchini.
Store in a cellar or closet. Preservation shelf life - 1 year.

We prepare Korean-style zucchini for the winter according to a simple recipe, without sterilization

Delicious salad especially for those who do not like sterilization. Zucchini with vegetables are boiled in a marinade and laid out hot in jars, so it is not necessary to sterilize the container before laying it. Despite the use of heat treatment, the vegetables remain crisp and do not deform. The amount and composition of hot seasoning can be adjusted at your discretion.

Ingredients:

Yield: approx. 1 l

Step by step cooking with photo:

Grate zucchini on a Korean grater. Grind carrots the same way. Pour the grated vegetables into a large saucepan. Prepare the spice mix. In this recipe, I decided to add mustard as an experimental ingredient. It turned out delicious. You can take mustard seeds or mustard powder. Prepare the rest of the seasoning. I made it myself: I took sweet paprika, red and black peppers, coriander seeds. The composition is the same for most store-bought seasonings, with the exception of salt and granulated garlic. We will add these ingredients during cooking later, only the garlic will be fresh. Put in the seasoning.
Pour sugar and the right amount of salt into the pan. Pour in the vinegar and oil. Chop the garlic, send to the zucchini. Stir the salad. Leave at room temperature for 3-6 hours. To stimulate the secretion of juice, you can put oppression. After a few hours, add water to the pot. If little juice has formed, a little more liquid will be required. If enough, pour in literally a third to a half glass. Note: If the finished Korean seasoning already contains salt, reduce the amount slightly when adding it.
Stir and put the pan on the stove. Cook over medium heat for 15-20 minutes (after boiling), stirring occasionally. Arrange hot zucchini in dried jars washed with soda. Seal with sterile caps. Flip the can for 10 minutes to check for leaks. Cool under a thick cloth, hide until winter.
Zucchini is moderately spicy and salty, carrots give a savory sweetness, and Korean spices give an appetizing aroma. The first sample can be taken immediately if a little lettuce does not fit in the jars.

Zucchini goes well with any marinade and always turns out crispy and fragrant. With two step by step recipes canned pickled zucchini I suggest you take a look.

The most delicious Korean-style zucchini with seasoning for Korean carrots

It is very quick and convenient to prepare such preservation. You only need to grate the vegetables, add seasoning and other components of the marinade, wait for the juice to separate and arrange the vegetables in jars. It turns out very tasty with all the simplicity of the recipe.

What will we cook from:

Yield: 1 liter (2 half-liter) cans.

Step by step photo recipe:

Wash and chop the zucchini into long thin strips on a special grater. Grind washed, peeled carrots in the same way. Place vegetables in a deep bowl. Pour in sugar and salt.
Pour in the bite and oil. Add Korean seasoning, stir. Let the salad stand at room temperature for 1-3 hours.
This quick recipe does not involve hot marinade or brine. The main liquid is vegetable juice mixed with marinade. It will stand out quite a lot, as you can see in the photo. For harvesting for the winter, spread the appetizer in washed and dried jars. Put them in a cold oven, then preheat it to 140-150 degrees. Sterilize half-liter jars with preservation 15, and liter - 20 minutes from the moment the oven is heated.
Seal the zucchini with clean, dry lids. Cool upside down and hide.

You can also prepare and Korean carrot. This is very convenient: in the winter I opened a jar of orange salad and immediately put it on the table. No need to wait until the carrots are properly marinated and infused. I described proven cooking methods in this one.

Korean zucchini recipe in circles (semicircles), without carrots, in tomato

Tomato is rarely added to traditional Korean dishes, but in some cases, recipes with it turn out to be successful and unexpectedly tasty. I often cook with the addition of tomato paste, and so I decided to try to prepare zucchini in a similar marinade. I am completely satisfied with the experiment, so I share this cooking method with you.

Required Ingredients:

*Depends on the salt content of the sauce and seasoning (if used).

Yield: 1.5 l.

Cooking order:

Cut the zucchini into circles or halves of circles about 0.5-0.7 cm thick. Put them in a saucepan, add seasoning. Add salt and rock salt to the tomato paste. Add a glass of hot water, stir until smooth. When using ready-made tomato sauce, you do not need to use water, you also need to adjust the amount of seasonings, salt and granulated sugar added. Pour the tomato into a saucepan. The liquid should almost cover the vegetable pieces.
Grate the peeled garlic on a fine grater, transfer to a saucepan. Pour table vinegar there. Cook over low heat for 25-30 minutes until soft. Arrange in sterile jars and roll up. Store in a cool, dark place.
You can take a sample right away, but, having insisted, zucchini become much tastier.

Very decent canned snack option - zucchini in chili ketchup. They are preparing very well, and the result will impress you. Crispy zucchini sticks in a tomato marinade go well with potato dishes. Try it!

Good afternoon friends!

Korean-style zucchini is one of my favorite preparations for the winter. A signature dish of Korean cuisine, which has become beloved and popular in our country, can be prepared at home.

A large selection of recipes and the versatility of cooking distinguishes this appetizer. She has a spicy and spicy taste, average calorie content (110 kcal per 100 grams of product). There is little to compare with this dish, which is quickly eaten, just have time to put it on a plate. Just like, it's no coincidence that they are relatives.

Zucchini in Korean. The most delicious recipe with seasoning for the winter

It will not be difficult to prepare such a Korean zucchini salad for the winter at home. You just need to know the recipe and stock up on the necessary ingredients. An indispensable component of this delicious recipe is a wonderful Korean seasoning for carrots, which gives the dish a unique Korean flavor, spicy, burning and piquant taste.

Ingredients:

for 1 kg of zucchini we need:

• carrots - 500 gr.
• onion - 60 gr.
• tomatoes - 300 gr.
• garlic - 2 cloves
• greens - to taste
• vegetable oil - 100 gr.
• vinegar 9% -1/4 tbsp.
• salt - 2 tsp
• sugar - 2 tsp
• seasoning for Korean carrots - 2 tsp

Cooking:

Vegetables for Korean-style zucchini salad are cut into large beautiful pieces and half rings. Such a cut will give us the whole flavor and color range of the finished dish.

Young and strong zucchini, washed well, dried and cut into thin half rings. We put them in a bowl and steeply salt, leave for 20 minutes.

Cut the tomatoes into quarters.

We chop the onion into half rings.

Cut the carrots into thin rings, and then in half again.

Chop the garlic into thin slices.

Cut a small bunch of fragrant cilantro. We prepare the salad without bell pepper, it simply was not at hand.

Wash the zucchini under running water, squeeze. We put all the components in a saucepan. Add salt, sugar, vegetable oil, seasoning and vinegar. Gently mix, preferably with your hands, so as not to crush the vegetables, and leave for 1.5 hours. During this time, they will give juice and soak in it. We put the pan on the fire, bring to a boil and simmer for 20 minutes.

Korean zucchini are ready to eat, but we want to save them for the winter. We put it in sterilized jars, close the lids and store in the refrigerator.

Try this method of cooking with seasoning, it will not let you down and enjoy your meal!

Korean-style marinated zucchini with carrots

According to the instant recipe, we chop all the vegetables on a special grater for Korean carrots. Using the simplest ingredients, we will prepare a very tasty dish quickly.

Ingredients:

• carrots - 500 gr.
• onion - 500 gr.
• hot green pepper - 1 pc.
• vegetable oil - 150 gr.
• vinegar 9% -1/3 tbsp.
• salt - 1/2 tbsp. l.
• sugar - 150 gr.
• ground coriander - 1 tsp

Cooking:

We clean the zucchini from the skin, remove the seeds and rub on a grater.

We also grind young juicy carrots on a grater.

Onion cut into thin half rings.

We cut the green hot pepper into thin rings, do not remove the seeds.

We put everything in a large basin.

This is how a special grater makes vegetables so beautiful! Each ingredient has its own taste and when we combine them, we get an amazing combination.

We put salt, sugar, spices and seasonings on top. Add vegetable oil and vinegar. Mix everything, leave for 2 hours.

Vegetables gave juice, soaked. Mix well again.

We lay them out in sterilized jars up to the neck, cover with lids and sterilize for 15 minutes. I took 500 gram jars. At the end of the time, roll up the lids, wrap with a blanket. The sterilization process continues until cool.

We store in the cellar until winter.

Korean zucchini recipe at home for the winter without sterilization

Ingredients:

for 3 kg of zucchini we need:

• carrots - 350 gr.
• garlic - 100 gr.
• parsley - a small bunch
• Korean seasoning - 1 tbsp. l.
• vegetable oil - 100 gr.
• vinegar 9% -100 gr.
• salt - 50 gr.
• sugar - 100 gr.
• ground coriander - 2 tbsp. l.

Zucchini in Korean, the most delicious recipe for the winter - you will lick your fingers

Ingredients:

• zucchini - 2.5 kg
• carrots - 700 gr.
• onion - 500 gr.
• Bulgarian pepper - 500 gr.
• garlic - 200 gr.
• seasoning for Korean carrots - 20 gr.
• vegetable oil - 100 gr.
• vinegar 9% -150 gr.
• salt - 50 gr.
• sugar - 100 gr.

Korean-style zucchini, prepared according to this recipe with seasoning for the winter, fly away first from the table, because it is very tasty, well, you just lick your fingers. Few things compare to them in winter.

Today we have prepared 4 wonderful recipes for one dish. Choose the one that suits you best and cook super delicious Korean-style zucchini. It turns out delicious, very tasty!

The season of preparations continues, wait for new recipes of Korean cuisine.

And, do you make such preparations for the winter? Share your 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.

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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.

1. 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.
2. 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.
3. 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:

1. Coriander seeds - 1 teaspoon
2. Black peppercorns - 1 teaspoon
3. Dried garlic (possible in granules) - 1 teaspoon
4. 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 (3)

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, are difficult to call even efforts - this is such a simple salad.