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

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

If you don't have 9% vinegar, you can make it yourself from acetic acid. To one part 70% acetic acid add seven parts water.

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

In this article:

Recipe for Korean winter squash with carrots

This salad can not only be left until winter, but can also be eaten a couple of hours after preparation. Pickled, aromatic vegetables are ready very quickly and beg to be served on the table.

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

How to cook:

1. First, I set the jars to be sterilized in the oven. I put it in a cold oven and turn it on at 120 degrees. 15 minutes will pass and you can turn it off. It’s better to take small ones of 0.5 or 0.7 liters, you’ll need about ten of them. I boil the lids in a saucepan for five minutes. While they are being sterilized, I will prepare the vegetables for the salad.

My zucchini has already become a little overgrown, so I peel them. If the vegetable is still young, it is not necessary to peel the skin. I also clean out the inner fibrous pulp and seeds. Now comes the fun part. Using a Korean grater, I chop the pieces of zucchini into long, thin strips.

2. I pour it into a basin. I also chop the washed and peeled carrots and add them there. Onions, peeled and washed, cut into thin half rings. I peel the garlic and finely chop it. Can be squeezed through a press. I chop the pepper randomly.

After chopping hot peppers, I advise you to immediately wash your hands thoroughly. Or work with it with gloves.

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

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

Place a cloth napkin or towel on the bottom of the pan.

I pour warm water up to about the hangers of the jars. More is not necessary, but less is possible. The fire is low at first so that the jars warm up well, and then I turn it up and wait until the water starts to boil. Then I turn down the heat again. Sterilization after boiling over low heat for no more than 20 minutes if the jars are half a liter. If liter, then about 40 minutes.

The appetizer is simply amazing. If anyone doesn’t like hot peppers, then make Korean winter squash with bell peppers. The salad will taste softer and, due to the pieces of red bell pepper, it will look more beautiful. Watch the video from Irina Volovik’s video channel to see how she prepares this salad.

Still, what an elegant look this salad has. There is no shame in treating guests. This is how we prepare Korean-style zucchini for the winter.

That's all I have for today. Thank you to everyone who cooked with us today! If you liked these simple recipes, click on the social media buttons to save them to your page!

Good afternoon friends!

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

A large selection of recipes and versatility of preparation make this appetizer stand out. It has a spicy and pungent 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 the plate. Just like, it’s no coincidence that they are relatives.

Korean style zucchini. The most delicious recipe with seasoning for the winter

It’s not difficult to prepare this Korean zucchini salad for the winter at home. You just need to know the recipe and stock up on the necessary ingredients. An essential component of this delicious recipe is a wonderful Korean seasoning for carrots, which gives the dish a unique Korean aroma, spicy, fiery 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.

Preparation:

Cut the vegetables for the Korean zucchini salad into large beautiful pieces and half rings. This kind of cutting will give us all the flavor and color gamut of the finished dish.

Young and strong zucchini, wash well, dry and cut into thin half rings. Place them in a bowl, add salt and leave for 20 minutes.

Cut the tomatoes into quarters.

Chop the onion into half rings.

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

Chop the garlic into thin slices.

Chop a small bunch of fragrant cilantro. We prepare the salad without bell pepper; we simply didn’t have it on hand.

We wash the zucchini under running water and squeeze it out. Place all ingredients in a saucepan. Add salt, sugar, vegetable oil, seasoning and vinegar. Mix carefully, preferably with your hands, so as not to mash the vegetables, and leave for 1.5 hours. During this time they will give juice and become saturated with it. Place the pan on the fire, bring to a boil and simmer for 20 minutes.

Korean zucchini is ready to eat, but we want to save it for the winter. Place in sterilized jars, close with lids and store in the refrigerator.

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

Instant Korean 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 quickly prepare a very tasty dish.

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.

Preparation:

Peel the zucchini, remove the seeds and grate.

We also chop young juicy carrots on a grater.

Cut the onion into thin half rings.

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 look so beautiful! Each ingredient has its own taste and when we combine them, the result is an amazing combination.

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

The vegetables gave juice and were soaked. Mix well again.

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

We store it 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.

Korean-style zucchini, the most delicious recipe for the winter - you'll lick your fingers

Ingredients:

• zucchini - 2.5 kg
• carrots - 700 gr.
• onion - 500 gr.
• bell 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, is the first to fly off the table, because it’s so delicious, you’ll just lick your fingers. There is little that can compare with them in winter.

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

The cooking season continues, stay tuned for new Korean recipes.

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

Spicy, but with a subtle sweetness, and very aromatic, Korean-style zucchini is an ideal snack in every way. Firstly, preparing this preparation for the winter is very simple. Secondly, there are a lot of recipes for delicious Korean quick-cooking zucchini: with seasoning, quick slices, finger-licking variations. And as you know, it is quick recipes that help housewives stock up on pickles during a short harvest period. And thirdly, the bright taste and appetizing aroma of this preparation is especially relevant in the winter, when there are so few summer vegetables on our table. You can pickle zucchini in Korean (a recipe for the winter) in different ways. But the most popular and, as they say, proven, are two options - rings (circles) and shredded on a special grater. And since the neutral taste of fresh zucchini promotes culinary experiments, other vegetables are often added to preparations made from them in Korean style. You will find many different and very tasty recipes for preparing Korean-style zucchini for the winter with photos and videos.

Delicious Korean quick-cooking zucchini for the winter - step-by-step recipe with photos

Delicious Korean quick-cooking zucchini for the winter from the step-by-step recipe below is very simple to prepare and does not require sterilization. The recipe uses apple cider vinegar, which gives the product a special flavor note. Read more about how to make delicious Korean zucchini for the winter using an instant recipe below.

Necessary ingredients for delicious Korean quick-cooking zucchini for the winter

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

Step-by-step instructions for delicious Korean quick-cooking zucchini for winter

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

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

Necessary ingredients for zucchini rings marinated in Korean for the winter

• zucchini -1.5 kg
• vinegar - 1/2 cup
• sunflower oil - 1/2 cup
• garlic -5-6 cloves
• salt - 1 tbsp. l.
• black pepper to taste
• dill

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

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

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

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

Necessary ingredients for Korean winter zucchini with seasoning

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

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

1. To prepare this preparation, you will need a special grater for Korean salads. With its help, we first grate the zucchini along with the peel and seeds.
2. Peel the onion and cut into thin half rings. We clean the carrots and also chop them on a special grater.
3. We combine all the vegetables together. Add sugar, salt, seasoning.
4. Mix well and pour first with oil and then with vinegar. Mix everything again and leave for 20 minutes so that the vegetables release their juice well and the marinade begins to work.
5. We pack the finished salad mixture into clean jars, cover the top with a lid and send it for sterilization - in a pan with water or in the oven for 15 minutes.
6. After this, we roll up the finished zucchini in Korean and turn it over. Be sure to wrap hot preparations in a warm towel or blanket. Ready!

Finger-licking zucchini in Korean for the winter - step-by-step recipes

There are several options for Korean-style zucchini for the winter called “Finger-lickin’ good.” Next, we offer you one of the simplest and fastest recipes for this winter preparation. Read more about how to cook finger-licking zucchini in Korean for the winter below.

Necessary ingredients for finger-licking zucchini, Korean style, for winter

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

Step-by-step instructions for the “Finger-lickin’ good” zucchini recipe in Korean

1. Wash the zucchini and cut into quarters. Cut clean tomatoes and bell peppers, peeled from seeds and membranes, into small cubes.
2. Chop the onion thinly and pass the garlic through a garlic press.
3. In one container we combine zucchini, tomatoes and peppers. Add onion and garlic, mix well.
4. Add other ingredients in the following sequence: sugar, salt, vegetable oil, vinegar, seasonings.
5. Mix everything very thoroughly so that the marinade saturates all the vegetables. Leave for an hour at room temperature, covered with a lid.
6. We arrange the workpiece into sterile jars and send it to a pan of boiling water for sterilization. For cans with a capacity of 0.5-0.7 liters, the sterilization time will be approximately 15 minutes. Afterwards, seal the salad and roll it in a warm towel.

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

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

Necessary ingredients for quick zucchini marinated in Korean for the winter

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

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

1. We remove the seeds from the zucchini and cut it into small pieces along with the peel.
2. Place the zucchini in a deep saucepan. Add tomato paste, vinegar, sugar and salt.
3. Bring the mixture to a boil and then simmer over very low heat for about an hour.
4. About 20 minutes before the end of cooking, add spices and finely chopped garlic. Mix well and cook for the remaining time.
5. Place the hot mixture into sterile jars and seal. There is no need to additionally sterilize this salad. It is enough just to turn it over after the lids are screwed on, and leave it in this position until it cools completely.

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

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

Korean-style zucchini for the winter, the most delicious recipes for which I will present in this article, are among my favorite preparations that I make every year.

This spicy zucchini salad will improve the taste of fish and meat, complement buckwheat and pasta wonderfully, and the main advantage of this dish is that zucchini is prepared without sterilization (except for one recipe). If you have never prepared this spicy pickle before, I recommend using my recipes and be sure to prepare it.

Korean zucchini for the winter: the most delicious recipe without sterilization

This recipe for quick cooking of vegetables in Korean can be modified as desired by varying the amount of vegetables and spices.

Required Products:

• Zucchini – 2 kg;
• Carrot fruits – 0.5 kg;
• Head of onion and garlic;
• Sweet pepper – 600 g;
• Butter – 100 g;
• Soy sauce – 50 ml;
• Sugar – 2 tsp;
• Cayenne pepper – 1 tsp;
• Sesame – 20 g seeds;
• Vinegar – 50 ml;
• Mustard – 2 tsp. grains;
• Salt - to taste.

Tip: the consistency of the finished salad should be dense, so I peel even young zucchini.

How to prepare:

1. Peel the zucchini from seeds and skin, and then grate the vegetables on a special grater.
2. I cut the previously cored sweet pepper into long thin strips.
3. I grate carrots on a special Korean vegetable grater. If there is none, you can cut the vegetable into strips or put it through a food processor.
4. I cut the onions into thin strips. If desired, you can prepare the salad without onions.
5. I process the head of garlic using a garlic press or finely chop it with a knife.
6. I transfer all the prepared ingredients into an enamel bowl and start pouring the zucchini.
7. I add spices and seasonings into a saucepan with boiling water: first sesame seeds, then mustard seeds, sugar and salt. Mix thoroughly and bring to a boil again.
8. Then add soy sauce, sunflower oil and vinegar into the mixture. And lastly, I add hot pepper (cayenne can be replaced with red). Moreover, the longer the marinade with pepper boils, the spicier the filling will be. We don't like too spicy dishes, so I boil the marinade with pepper for no more than a minute.
9. I pour the marinade over the vegetable salad and boil for another two to three minutes. Then you can put it into jars.

Pickled zucchini stores well at room temperature. There is no need to put it in the refrigerator.

It turns out very tasty - lick your fingers!

Korean-style zucchini hye with spicy seasonings

Zucchini hye is one of the most delicious Korean zucchini recipes I have ever tried.

The salad prepared according to this recipe can be preserved for the winter. But when making a snack, you don’t need to fry vegetables for hours at all, you just need to chop them, pour the marinade and put them in jars.

Note to the hostess: the vegetables included in the dish cannot be cooked, so they retain nutritional minerals and vitamins. And on winter days this is especially important.

Zucchini heh is tender and flavorful. I will now describe how to prepare the appetizer.

I will need:

• Zucchini - kilogram;
• Carrot fruits – 2 pcs.;
• Pepper – 1 pc. Bulgarian;
• Onion – 1 pc.;
• Oil - half a glass;
• Garlic - half a head;
• Seasoning “Lotus” – 1 tsp;
• Sugar and salt - a teaspoon each;
• Cilantro - a pinch of dried;
• Vinegar – 1 tsp;
• Greenery.

Let's do heh:

1. I wash the zucchini thoroughly and cut it into thin slices. I transfer the vegetables into a deep bowl and pour boiling water over them. I leave it for 1-2 minutes, and then drain the liquid and place the zucchini rings in a colander.
2. I peel the carrots and grate them on a special grater (if you don’t have a shredder, you can cut them into thin strips).
3. I cut the onion into half rings, and the red or yellow bell pepper into elongated strips.
4. I combine chopped vegetables and zucchini in an enamel bowl and add finely chopped fresh herbs to them.
5. Now is the time to make the marinade for our quick dish. I finely chop a few peeled heads of garlic. In a separate bowl, mix a teaspoon of salt and sugar, chopped garlic, hot pepper, vinegar, Lotus seasoning and chopped dried cilantro.
6. I mix all the spices and pour the marinade over the vegetables. Add sunflower oil and mix thoroughly again (each piece of vegetables should be covered with marinade).
7. I put the salad in the refrigerator for thirty minutes. This time is enough for the vegetables to be completely marinated.

After half an hour, Korean-style zucchini, the most delicious quick-cooking recipe for which I described, can be served. Your household will definitely appreciate this tender, aromatic dish!

Zucchini with Korean carrots and peppers for the winter

Bell pepper lovers will love this Korean appetizer recipe. The difference between this version of Korean-style zucchini is that, in addition to zucchini, there are other vegetables, and in large quantities. But first things first.

To prepare the dish I will need:

• Zucchini – 2.5 kg;
• Carrot fruits – 1 kg;
• Onion and garlic - 2 pcs.;
• Bell pepper – 500 g;
• Oil – a glass of sunflower;
• Vinegar – 150 g;
• Sugar - a glass;
• Salt – 70 g;
• Korean seasoning - half a tbsp. l.

Preparation:

1. Initially, I thoroughly wash and peel the vegetables. I cut the zucchini into thin rings.
2. I core the bell pepper and cut it into strips. Onions can be cut into strips.
3. Now it’s time to grate the carrots on a special grater designed for preparing vegetables in Korean. Press the garlic through a garlic press.
4. I pour vinegar, oil over the zucchini, carrots and peppers, add seasoning, sugar and salt. Mix everything thoroughly and leave to marinate for three hours.
5. Then I put the vegetables with seasoning for Korean carrots in jars and pour them evenly with the remaining marinade.
6. I sterilize the jars for 20 minutes and roll them under the lid.

Tip: if you like crispier zucchini, the rings should be a little thicker (1 - 1.5 cm).

Instant Korean zucchini: the most delicious recipe

Here I will describe how to quickly cook spicy zucchini. This delicate snack will appeal not only to adults, but also to children. So let's get started.

I will need the following products:

• Zucchini – 2 kg;
• Garlic – head;
• Dill - a bunch;
• Vinegar - a third of a glass;
• Oil – 80 ml;
• Salt – 70 g;
• Sugar – 35 g.

Note to the hostess. If the zucchini has a thick skin, it is advisable to cut it off. For young zucchini with thin skin, you don’t have to cut it off.

Step-by-step preparation:

1. Using a vegetable cutter, I cut the pre-washed vegetables into thin strips. You can also cut the zucchini into slices, but then you will need to marinate them a little longer.
2. Finely chop the dill and garlic cloves.
3. In a separate bowl, I mix sunflower oil with vinegar, sugar and salt the marinade, and then pour the mixture over the zucchini along with garlic and herbs. I stir.
4. I place a plate with a load on the container with the snack for twenty to thirty minutes.
5. Then I put the appetizer in the refrigerator or you can serve it right away.

Quick Korean-style zucchini with seasoning for Korean carrots

My family likes recipes for Korean winter squash with seasoning for Korean carrots. This seasoning makes the life of spicy food lovers a lot easier. This mixture can be found in any store, and it is not at all expensive. The fastest spicy zucchini salad is prepared according to this recipe.

Products:

• Carrots – 2 – 3 fruits;
• Zucchini – 2 pcs.;
• Vinegar - 4 tbsp. l.;
• Garlic – ½ head;
• Sugar (sand) and salt - 1 tsp;
• Boiling water – 1 l;
• Spicy Korean seasoning - ½ tablespoon.

Tip: if you don’t have a special grater, you can prepare a smaller version of the appetizer by grating the vegetables on the coarse side of a traditional grater.

1. I grate pre-washed vegetables on a special shredder for preparing Korean vegetables.
2. I crush the garlic cloves using a press. I add garlic to the zucchini and pour vinegar over everything. I sprinkle Korean carrot seasoning on top, mix thoroughly and leave to marinate for 60 - 90 minutes.
3. I also grate carrots on a special grater, and then fry them in a frying pan until golden brown. I add sugar and salt to it and mix the zucchini with carrots while hot.
4. Mix thoroughly and put it in a cool place to infuse for several hours. Korean zucchini for the winter, the most delicious recipe for which I described, is ready.

Good video on the topic:

As you can see, Korean winter zucchini, the most delicious recipes for which I described above, are prepared quickly and simply. Be sure to try it!

Hello, dear spicy food lovers. Today I will treat you to such a wonderful winter snack as Korean zucchini. It is very simple to prepare, because this vegetable is easy to prepare.

In the summer, when the harvest is ripe, you want to stock up on vitamins as much as possible for the winter, when the body will especially urgently need them. undergo preliminary heat treatment in the form of cooking or stewing. In this case, the lion's share of nutrients is lost.

This option allows you to preserve the largest supply of vitamins and natural taste. This is because we won’t cook it. For long-term storage, the salad must be sterilized directly in the jars for no more than half an hour. However, now you will see everything for yourself.

Korean zucchini salad is quick and tasty

This salad is very easy to prepare. And it is eaten even faster than it is cooked. Try it yourself!

Ingredients:

• 2 kilograms of zucchini (it is better to choose young and juicy fruits);
• 1 kg of fresh carrots;
• a head of large garlic;
• 6 tablespoons of vinegar (for this dish it is better to use apple cider vinegar, 6%);
• 2 incomplete tablespoons of salt (not iodized, without additives);
• 1 package of spices for Korean carrots;
• 2 full tablespoons of sugar;
• a stack of vegetable oil.

Cooking steps:

The necessary vegetables need to be washed and dried a little.

If you followed my advice and collected young zucchini, then there is no point in peeling them. If the fruits have a hard peel, then it must be cut off.

1. We will need either a knife or a grater with an attachment for thin straws. Chop the zucchini in a convenient manner and place in a bowl. Crush the garlic there, add salt, granulated sugar and spices. Gently mash with your hands so that all the spices are well distributed. Wrap in film or cover with a lid. In the meantime, let's start preparing the carrots.

2. It needs to be chopped in the same way as zucchini. Fry in an oil pan for 10 minutes.

3. Mix the vegetables together, pour in vinegar and lightly mash with your hands again. Cover with something (napkin, lid or cling film) and leave for 3.5-4 hours.

4. Salad jars need to be prepared. First, they must be washed in a soda solution, rinsing thoroughly. Then sterilize using any method convenient for you. As soon as the container is ready, fill it with Korean vegetables. During the infusion process, a lot of juice was released. It needs to be evenly distributed among the jars. Salad in jars must be pressed tightly so that no air remains.

5. Cover with lids without twisting. Place in a cooking container, pour in water, barely reaching the neck. Sterilize for about half an hour over medium heat. Screw the lids tightly. It is better to use a towel or napkin for this so that your hand does not slip. After this, place the jars upside down and cover with a thick cloth. Let them sit like this for about 8-12 hours. After this, they are completely ready for long-term storage.

Happy preparations to you!

Korean zucchini for the winter with pepper and garlic

A pickle on the table is always appropriate. And if it’s aromatic, crispy and spicy zucchini with peppers and carrots, it’s absolutely delicious.

Ingredients:

• 0.5 kg carrots;
• 3 kg of ripe zucchini;
• half a kilo of onions;
• 0.5 kg of juicy bell pepper;
• half a glass of vinegar;
• 2 tablespoons of coarse salt;
• 2 medium heads of garlic;
• 2.5 tablespoons granulated sugar;
• half a glass of vegetable oil;
• 30 grams of Korean seasoning (or a mixture of coriander and red pepper).

Cooking steps:

For this recipe we will need a knife and a grater with a Korean carrot attachment.

1. Turn the zucchini into medium elongated pieces. Size doesn't matter. The main thing is that they look appetizing and are easy to eat.

2. Grind the carrots on a grater into long strips. Add to zucchini. Stir salt and granulated sugar in a glass with vinegar. Carefully to dissolve the grains of sand as much as possible. Pour mixture over vegetables. Pour the oil here too. Sprinkle with spices and mix gently with your hands. You can also use two spatulas.

3. Add pepper, cut into strips. Crush all the garlic cloves using a press. Stir thoroughly again and leave for 4 hours, covering with a lid. There is no need to put it in the refrigerator, just leave the bowl on the table. After this, the salad will be completely ready to move into jars. Pack the vegetables tightly, and then distribute the reserved marinade in equal parts.

4. Covered jars should be sterilized in boiling water for about 20 minutes. Before doing this, be sure to cover the bottom of the container with a towel or napkin, otherwise the jars may burst. After processing, the salad is not yet ready for storage. Before moving the cans to the basement, they need to stand upside down overnight, under a warm shelter. This way the contents will cool evenly, which will have a positive effect on storage.

Happy storage!

Korean winter appetizer of zucchini and carrots

This appetizer flies off the table in a matter of minutes. Guests always ask for more!

You can prepare this salad for today's meal or store it in jars for the winter.

Ingredients:

• half a kilo of young zucchini;
• half a kilo of fresh carrots;
• 50 grams of vegetable oil;
• 5 cloves of garlic;
• 1 tsp each granulated sugar and coarse salt;
• 2 tablespoons vinegar 9%;
• fresh cilantro at your discretion;
• 3 tablespoons of Korean spices.

Cooking steps:

If you plan to prepare more of this snack for the winter, simply increase the amount of ingredients.

1. For vegetables we need a grater like this. She will cut them into thin and long strips.

2. Pour chopped zucchini with a solution of vinegar, salt and granulated sugar. Add seasoning and stir.

3. Fry the carrots in an oil fryer. Add garlic, passed through a press, and bring to readiness.

4. Add roasted cilantro and chopped cilantro sprigs to the zucchini. You don’t have to add it, but it makes the dish more flavorful. The salad is ready after 3 hours of infusion in a warm place. If you are preparing it for the winter, then prepare the jars.

5. Place the vegetables in sterile jars and transfer them to the pan. First, you need to line the bottom with a towel. Fill with water almost to the top (but so that the jars do not float) and boil for a quarter of an hour.

6. Tighten the caps securely. Carefully turn the hot jars over onto the edge of a warm cloth and cover with it overnight.

All. Can be stored.

Korean-style pickled zucchini for the winter, with carrots and parsley

I like everything about this recipe - the ease of preparation, the availability of ingredients, and the amazing taste. I'm sure you'll like it too. Try it and see.

Ingredients:

• 3 dense and juicy zucchini;
• 1 large onion;
• medium carrot;
• half a head of garlic;
• 1 tablespoon granulated sugar;
• a dessert spoon without a slide of salt (not iodized);
• 2 tablespoons vinegar (apple vinegar is especially good);
• 5 tablespoons of vegetable oil;
• 1 large bunch of fresh parsley;
• 2-3 tablespoons of spices for Korean vegetables.

Cooking steps:

Here, as in other recipes, we need a grater for Korean vegetables. If you don’t have one, you can cut the vegetables with a knife. But it will take longer.

1. Grind vegetables, namely zucchini and carrots, with a grater. Chop the onion into small cubes. Press the garlic with a special press. Finely chop the parsley. Combine all these products in one bowl.

2. All other ingredients are intended for marinade. They need to be combined in a bowl and stirred thoroughly so that the sugar grains dissolve.

3. Pour the resulting marinade over the vegetables and gently but thoroughly mash them with your hands. Cover and leave for 4 hours. After this time, you will see that the salad has released a large amount of juice.

4. First place the vegetables themselves in the jars, and then pour the marinade over them. Boil directly in the jars for 20 minutes, then screw on the lids.

Let them last as long as you want!

Video: Salad – zucchini in Korean

This salad is not inferior to restaurant dishes, neither in appearance nor in taste. You can prepare it for immediate consumption, or marinate it for the winter. If you choose the second option, the finished dish must be sterilized in jars and then rolled up.

Why I love Korean vegetables is their unique crunch. Eating them is a pleasure. And cooking is easy and simple. As a housewife, I can’t help but appreciate the fact that the dish is prepared without cooking. This not only makes work easier, but also preserves that very storehouse of vitamins that is so important to us in snowy times.

Opening a jar of sunny snacks in winter immediately lifts your mood, and with it your immune system. It’s doubly nice that something tasty can be healthy, isn’t it?!

Read, cook and share the results!