They cause a lot of trouble, but how nice it is to open jars with various goodies in the cold and snowy winter. It doesn’t matter whether it’s vegetables in jars or fruits, but they remind us so much of the warm summer. But zucchini preparations are a separate issue. Korean-style zucchini for the winter will also remind you of the summer colors and “riches” from the garden.

Everyone without exception likes a Korean-style zucchini appetizer for the winter, so I wholeheartedly recommend this simple Korean-style zucchini recipe to you. Cooking zucchini in Korean includes such an important step as sterilization, which, alas, cannot be done without it. So be patient to prepare this Korean-style zucchini salad for the winter: very simple and incredibly tasty.

I found another interesting use for Korean zucchini: as a filling for pita bread. Pair with crunchy lettuce and salty feta cheese for an incredible picnic appetizer.

In this recipe for Korean zucchini for the winter, I used all the “Korean” spices separately, except for hot pepper. You can use ready-made seasoning for Korean carrots, just keep in mind that it already contains salt and sugar.

Ingredients:

• 2 kg. zucchini
• 1 kg. carrots
• ½ kg. Luke
• 1 cup of sugar
• 1 cup vegetable oil
• 1 cup 9% vinegar
• 2 tbsp. salt
• 1 tbsp. ground coriander
• 1 tsp. black pepper
• 1 tsp carnations
• 1 tsp cardamom

How to cook Korean zucchini for the winter:

Peel the carrots and grate them using a Korean carrot grater.

We do the same with zucchini, only with young zucchini you need to remove the soft part with the seeds: it doesn’t rub well, and it turns out something like porridge.

Cut the onion into thin half rings.

In a large bowl, combine zucchini, carrots, and onions.

Prepare all the ingredients for the marinade: salt, sugar, spices, vinegar.

Then combine all the ingredients for the marinade in a separate bowl and stir well.

Pour all the vegetable oil and our marinade into the prepared vegetables and mix thoroughly.

Cover the bowl with Korean-style zucchini for the winter with a lid, or cover it with film, and put it in the refrigerator for at least 2 hours.

In the meantime, sterilize jars with lids in any convenient way. When our Korean zucchini brews, the aroma will be heard throughout the whole house! Place the salad in sterile jars.

Place a cotton napkin on the bottom of a wide pan and place the jars with the preparation. Pour water into a saucepan up to the hangers of the jars, cover the salad with sterile lids and put on fire. Bring this entire structure to a boil, sterilize half-liter ones for 15-20 minutes, liter ones for 25-30 minutes.

In winter, delicious and healthy canned foods often appear on the table. Among them there must be zucchini or squash caviar. Wouldn’t you like to cook them according to a new and very interesting recipe? If yes, then we offer you several recipes for “Korean Zucchini”. Preserving them is a pleasure, and eating them in winter is pure bliss. These recipes will especially entice thrill-seekers. Korean dishes are distinguished by a large number of herbs and spices.

For cooking, take fruits that are not very large; young zucchini is best suited. They will be softer and tastier. The choice should fall on tight and intact zucchini.

Preserving zucchini in Korean: a recipe with spicy seasoning and carrots for the winter

Ingredients:

• medium-sized zucchini - 3.5 kg;
• carrots – 1 kg;
• garlic cloves – 10-15 pcs.;
• onion – 1 kg;
• vinegar essence – 250 ml;
• refined oil – 50 ml;
• yellow or red sweet pepper – 8 pcs.;
• parsley and dill as desired;
• seasoning “Korean style carrots” – 50 g
• powdered sugar – 250 g;
• rock salt – 3 tbsp. l.

Cooking steps:

1. Wash the zucchini, carrots, dill with parsley and pepper.
2. Peel the garlic cloves and onions.
3. We pass a kilogram of carrots and zucchini fruits through a grater (attachment for Korean carrots).
4. Cut the onion and 8 peppers into long strips.
5. Chop the garlic cloves.
6. Finely chop the dill and parsley.
7. In a large container, prepare the marinade mixture: add vinegar essence, refined oil to the water, salt and sugar everything.
8. Pour all the prepared ingredients into the marinade. Mix thoroughly.
9. Place in a cold place for 5 hours.
10. We fill the jars.
11. We carry out sterilization for 25 minutes.
12. Roll up the lids.

Preserving Korean-style zucchini slices in marinade: a simple recipe

Ingredients:

• zucchini – 6 pcs.;
• pepper – 1 red and 1 yellow;
• garlic cloves – 5 pcs.;
• medium carrot – 4 pcs.;
• onion – 1-2 pcs.;
• refined oil – 70 ml;
• soy sauce – 50 ml;
• sesame oil – 50 ml;
• powdered sugar – 1 spoon;
• ground red pepper – 30 g;
• sesame seeds – 30 g;
• acetic acid – 30 ml;
• rock salt – 30 g.

Before seaming, do not forget to marinate the vegetables, then they will be aromatic and tasty.

Cooking steps:

1. Wash the vegetables and dry them.
2. Peel the carrots, two peppers, an onion and garlic cloves.
3. Cut the zucchini fruits into rings, add salt and leave to infuse.
4. Grate all the carrots on a coarse grater.
5. Cut the onion into rings and the peppers into strips.
6. Fry the onion briefly in refined oil.
7. Pass the garlic through the garlic press.
8. Mix everything.
9. Add sesame seeds, ground red pepper, add acetic acid, salt, sugar and season with soy sauce.
10. Leave for two hours in a cool place.
11. We carry out sterilization for about 20 minutes.
12. We cork it.

Boiled zucchini

Ingredients:

• zucchini fruits – 5 pcs.;
• blue onion – 2.5 pcs.;
• sweet pepper – 2 pcs.;
• garlic cloves – 5 pcs.;
• carrots – 3 pcs.;
• vinegar essence – 200 ml;
• powdered sugar – 60 g;
• Korean spices – 60 g;
• coarse salt – 60 g;
• ground pepper (black) – 60 g.

It is advisable to cook the zucchini in advance so that preservation does not take much time.

Cooking steps:

1. Wash the zucchini fruits and 2 peppers with water.
2. Boil the zucchini in a large saucepan and let it simmer for 15 minutes.
3. Strain and wait for it to cool. We cut it thinly.
4. Peel the carrots, onions and garlic.
5. Cut the onion and pepper into pieces.
6. Chop the carrots thoroughly.
7. We pass the garlic cloves through the garlic clove.
8. Mix all ingredients and refrigerate for 10 hours.
9. Sterilize for 20 minutes.
10. Roll up the lids, turn over and insulate.

Korean-style zucchini salad: step-by-step recipe

Ingredients:

• zucchini – 6.5 kg;
• sugar – 350 g;
• vinegar essence – 300 ml;
• garlic – 10 cloves;
• refined oil – 350 ml;
• Korean seasoning – 30 g;
• tomato – 1 l;
• salt – 70 g.

Cooking steps:

1. We wash the zucchini, peel it and grate it for Korean carrots.
2. Pour refined oil, vinegar essence, tomato, Korean seasoning into the grated zucchini, add salt and sugar.
3. We put it on the stove. Cook for about half an hour.
4. We clean the garlic cloves, chop them finely and add them to the pan at the end of cooking.
5. We sterilize jars and lids.
6. We put the salad in jars and roll it up.
7. Turn it over.

Salad "Korean zucchini"

Another spicy salad will make your winter table special and festive.

It is better to choose young zucchini, without seeds.

Ingredients:

• zucchini – 3 kg;
• carrots – 6-7 medium pieces;
• onion – 10 pcs.;
• red pepper – 6 pcs.;
• garlic cloves – 7-8 pcs.;
• vinegar essence – 250 ml;
• refined oil – 100 ml;
• “Korean” seasoning – 25 g;
• powdered sugar – 250 g;
• dill - optional;
• salt – 30 g.

Cooking steps:

1. Wash the zucchini and peppers.
2. Peel onions, garlic, carrots.
3. Grate carrots and zucchini on a coarse grater.
4. Three carrots, peppers, garlic and onions on a fine grater.
5. Finely chop the dill.
6. Mix the ingredients in a large container.
7. Salt and add seasoning.
8. Season with sugar.
9. Pour in vinegar and refined oil.
10. Place in a cool place for 3 hours.
11. Let's sterilize the jars.
12. Put the salad in jars.
13. Sterilize with the lids closed for half an hour.

Hot pickled zucchini

These Korean-style zucchini cook very quickly. It differs from all the others in its numerous spicy additives.

Ingredients:

• zucchini – 2.5 kg;
• carrots – 500 g;
• onion – 450 g;
• garlic cloves – 10-15 pcs.;
• bell pepper – 5 pcs.;
• parsley and dill – 100 g;
• vinegar – 150 ml;
• refined oil – 200 ml;
• fine salt – 20 g;
• coriander – 10 g;
• granulated sugar – 200 g;
• Chili pepper – 10 g;
• black pepper – 10 g;
• dry hot pepper – 10 g.

Cooking steps:

1. We wash and clean the vegetables.
2. Cut carrots and zucchini into strips.
3. Peel the onion and cut into cubes.
4. Cut the peeled pepper into strips.
5. We process garlic using a garlic press.
6. Finely chop the dill and parsley.
7. Pour all prepared ingredients into a large container.
8. To prepare the marinade you will need spices, a little salt and sugar, as well as vinegar essence.
9. Pour the prepared marinade over the chopped vegetables.
10. Stir and leave for three hours.
11. Transfer the salad into jars and sterilize.
12. Close with lids and turn over.

Zucchini with ginger and hot chili

Ingredients:

• zucchini – 1 kg;
• Chili pepper – 1-2 pcs.;
• ground red pepper – 10 g;
• sugar – 50 g;
• salt – 30 g;
• ginger – root 5 cm in size;
• apple cider vinegar – 150 ml.

Cooking steps:

1. We wash the vegetables.
2. Cut the zucchini into rings.
3. Peel the ginger and grate it on a fine grater.
4. Clean the hot pepper and cut it into small cubes.
5. Place red pepper, ginger, salt and sugar in a container with water.
6. Pour in apple cider vinegar and place on the stove. We are waiting for it to boil.
7. Add chopped vegetables to the marinade and stir.
8. The mixture should infuse for two hours.
9. Transfer to jars and allow to sterilize for 20 minutes.
10. Seal and turn over.

Preserving Korean-style zucchini with satsebeli sauce

Another amazing and rare masterpiece. Delicate taste and bright aroma.

Ingredients:

• zucchini – 2.4 kg;
• onions – 5 pcs.;
• satsebeli – 150 ml;
• vinegar – 150 ml;
• refined oil – 250 ml;
• green dill - optional;
• crushed black pepper – 20 g;
• powdered sugar – 250 g;
• salt – 30 g.

Cooking steps:

1. Wash the zucchini and cut into pieces.
2. Peel the onion and chop it.
3. Pour 500 ml of water into a saucepan, add all the spices, sauce, oil and vinegar.
4. Add the zucchini and onions and mix.
5. Let it sit for 24 hours.
6. Transfer into jars and sterilize (approximately 35-40 minutes).
7. Seal and turn over.

Korean zucchini for the winter (video)

Recipes for canning zucchini in Korean for the winter are very diverse. All you have to do is make your choice and start creating.

Korean zucchini for the winter (6 recipes)!

Winter zucchini in Korean

Every vegetable has its time. The long-awaited “zucchini” time has arrived. This affordable and tasty vegetable has long been one of the most popular vegetables in Russia.

Zucchini dishes are extremely easy to prepare. Our housewives do not miss the opportunity to prepare this vegetable during the season and for the winter: they pickle it, preserve it, prepare various salads from zucchini with the addition of all kinds of vegetables. Prepared winter squash in Korean style, a wonderful dish using herbs and spices, has an original taste. There are quite a lot of options for preparing them, each of which has its own “zest”. But in any case, it should be noted that even a novice housewife can do this dish.

A few tips needed to prepare the right Korean zucchini salad for the winter. First of all, use only young and strong vegetables for cooking. There is no need to peel them, but should be cut according to the recipe: into circles or strips. Cut other vegetables present in this salad (sweet peppers, carrots, onions and others) in a similar way. It is convenient to use a grater for Korean carrots, which is why this salad got its name. Cooking winter zucchini in Korean, be sure to let them steep in the marinade, because only in this case will the dish be filled with that unique taste and aroma for which we love Korean dishes so much. In winter, these zucchini will come in very handy on your table. Their wonderful pungent taste and spicy aroma will make any dish with which they are served much more appetizing.

Winter zucchini in Korean

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

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

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

Pyongyang-style zucchini

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

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

Preparation:
Grate the zucchini on a Korean carrot grater, add salt and pepper to taste, pour in vinegar and stir. Let the mixture stand for 15-20 minutes. Chop the garlic and place on top of the zucchini. Pour the zucchini with calcined vegetable oil, stir, place in sterilized jars and seal tightly with screw caps. Store in a cool place.

Korean zucchini for the winter (recipe No. 2)

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

Preparation:
Grate the zucchini on a Korean carrot grater, cut the bell pepper into strips and mix with the zucchini. Add Krasnodar sauce and chili sauce, ground black pepper, vegetable oil, sugar and salt to the vegetables. Cook for 15 minutes. Then add chopped garlic and vinegar and cook for another 5-7 minutes. Place the hot mass into sterilized jars and seal.

Korean marinated zucchini

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

Preparation:
Wash the zucchini, cut into thin slices, lightly salt and put under a press for a couple of hours. Cut the onion into thin half rings and lightly fry, grate the carrots on a Korean grater, cut the pepper into thin strips. Drain any excess juice from the zucchini k, mix with chopped garlic, pepper, onion and carrots. Mix the vegetable mixture thoroughly, add acetic acid and all other ingredients, mix again, add a little salt, place in sterilized jars and roll up.

Korean-style zucchini (recipe No. 3)

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

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

Korean-style zucchini (recipe No. 4)

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

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

Korean-style zucchini (recipe No. 5)

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

Preparation:
Grate the zucchini and carrots on a Korean grater. Cut the onion into half rings. For the marinade, mix vegetable oil, vinegar, sugar, pepper and coriander. Pour this marinade over the vegetables, mix well and leave for 2 hours. Then place the salad in jars, compact it well and sterilize 0.5 liter jars for 15 minutes, roll up, turn over and leave in a warm place for a day. Then move the jars of salad to a cool place for storage.

Korean zucchini for the winter (method No. 6)

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

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

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

Happy preparations!Larisa Shuftaykina

Zucchini preparations continue to evoke emotions of genuine admiration in me. What a magical vegetable this zucchini is! Today I made Korean zucchini for the winter. I tried it - amazingly delicious! Do not pay attention that this winter salad looks unsightly. I assure you: no one at the table will look at him. They'll sweep it away right away. And this is not my personal opinion. My husband, a bit of a vegetable lover, ate a whole plate and said, “More!” I want to warn you right away: I’m not a big fan of mega-acidic “Korean” salads, so I added minimal vinegar to the marinade and more spices. The result is very juicy, sweet and sour with a slight spicy note, Korean-style zucchini for the winter, recipe with photos, you can see everything in detail. If you have any questions, be sure to ask! I forgot to say that the recipe is budget-friendly: in addition to zucchini, carrots and onions are added to the salad. I indicated the number of vegetables with the expectation that there would be enough salad for exactly 2 liter or 4 half-liter jars. There will be a little left to try, but don’t get too carried away, otherwise you’ll have to close off a new portion of Korean-style zucchini for the winter.

Ingredients for exactly 2 liter jars of salad:

• 1.5 kg zucchini
• 600 g carrots
• 250 g onion
• ½ cup vegetable oil,
• ½ cup sugar
• 1 heaped tablespoon of salt
• 7 tablespoons vinegar 9%
• 2 teaspoons Korean carrot seasoning
• 5 cloves garlic (medium size)

A simple recipe for Korean zucchini for the winter

Korean zucchini salad for the winter is very simple. Take zucchini, carrots and onions. We clean the carrots. We don’t peel zucchini if ​​it’s young (we haven’t sold any other ones for a long time). We take a special Korean carrot grater and start shredding the vegetables. I didn't have one. But I found it right away, in the dishware department of the nearest hypermarket. It cost 89 rubles. I only regretted one thing – that I didn’t buy it earlier. I grated almost two kilograms of vegetables on this grater so quickly that I was surprised: is that all?

This is not quite all, but almost. We still need to chop the onion. Peel off the husks, divide in half, then in half again and thinly.

Three garlic on a fine grater.

Mix everything.

Let's move on to preparing the marinade for zucchini in Korean. Pour the Korean carrot seasoning into a bowl. Add vegetable oil and vinegar.

Add sugar, salt. Mix everything. The result is an unattractive, but magically fragrant mixture that needs to be poured into a pan with salad.

It’s best to mix with your hands, but if you don’t like fiddling with the oil, you can use a spoon. The salad will immediately release juice. Cover it with a lid and put it in the refrigerator. For a minimum of 2 hours. I left it overnight.

By morning, the salad acquired the same aroma and taste that we love so much in store-bought Korean salads. So much juice came out that it completely covered the salad. I put the salad in jars.

And all that remains is to sterilize these jars. Without sterilization, the salad will not stand! Place a cloth napkin on the bottom of a large pan. We display banks. From a kettle or any other container, fill the pan with cold water so that it reaches the level of the hangers of the cans.

Bring the water to a boil and boil for 20-35 minutes. Depending on the size of the cans (half-liter - 20 minutes, liter - half an hour or even a little more).

When sterilization is complete, screw the lids on. We turn the jars upside down, and when they cool down, we put them away for the winter.

How to make Korean zucchini seasoning

If you don’t have seasoning for Korean carrots on sale (for example, my friend who lives in America can’t get one there anywhere), then using these instructions you will make a mixture with an authentic taste.

• 1-1.5 teaspoons coriander
• 1 teaspoon ground black pepper (or mixture)
• on the tip of the leg ground chili pepper,
• 1 heaped teaspoon dried garlic

I made the spice set after studying many recipes. And, to my great happiness, it turned out to be the same flavor of Korean salads that cannot be confused with anything else. Everything turned out to be very simple. In the photo you see the whole simple set of spices.

The main note in the seasoning belongs to coriander. These are round seed boxes that are now sold everywhere (and three years ago they could only be bought in the form of seeds for planting). It is better not to put these whole seeds in the salad. You can grind them in a coffee grinder. But if you don’t have one, then put the seeds in a bag and roll them with a rolling pin, as shown in the photo.

The second important character is peppercorns. It should not be in the form of a ready-made powder, but freshly ground. It can be ground in the same way as coriander. But for these purposes I buy pepper in a grinder. Very comfortably! And the third no less important component is dried garlic. It has a different smell and taste than fresh. The fourth (optional) seasoning ingredient is hot chili pepper. I put just a little bit of it and it gave off a decent amount of heat. If you don't like it, don't put it in. The salad will still taste authentic.

Korean zucchini for the winter - 4 most delicious recipes

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 squash caviar, it’s no coincidence that they are relatives.

Also, eggplants for the winter and bell pepper lecho are no less tasty.

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 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 tbsp.
• salt - 3 tbsp. l.
• sugar - 150 gr.
• ground coriander - 2 tbsp. l.

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.

Source: https://prostoi-recept.ru/kabachki-po-korejski-na-zimu.html

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

Korean zucchini can be called one of the simplest and most original recipes for rolling zucchini for the winter. The zucchini preparation gets a piquant taste, generously flavored with hot spices.

This salad will be an excellent addition to pasta and rice, will improve the taste of meat and chicken, and its main advantage over classic zucchini caviar recipes is its ease of preparation - the dish does not require sterilization!

Winter zucchini in Korean - a simple recipe without sterilization

The recipe for cooking zucchini in Korean this way is not static: the amount of vegetables can be varied according to your wishes and taste preferences, and a special grater will be a good helper for preparing this dish.

We will need:

• about 2 kg of zucchini;
• 500 g carrots;
• 300 g onions;
• 600 g sweet pepper;
• 100 g garlic.

For refueling:

• 2.5 liters of water;
• half a glass of sunflower oil;
• 50 ml soy sauce;
• 20 g sesame seeds;
• a spoonful of red or cayenne pepper;
• a couple of spoons of coarse mustard;
• two spoons of sugar;
• salt to taste;
• 50 ml vinegar.

How to prepare:

1. We peel the zucchini from the skin and seeds and grate them on a special grater.

The salad should be dense in consistency, so even young zucchini should be peeled.

1. We wash the sweet pepper well and remove the middle, place it horizontally and cut into thin long strips.
2. Peel the carrots or wash them with a steel wool, grate them or cut them into thin strips. If available and desired, you can use a combine harvester.
3. The onion should be peeled, divided in half and placed so that when cutting it falls apart into strips on its own.
4. Grind the garlic on a fine grater or process it with a garlic press.
5. We put all the vegetables in a deep enamel container and begin to prepare the filling.
6. You need to boil the water, reduce the heat and then add spices: first of all you need to add sesame seeds, then mustard, salt and sugar. Stir and bring to a boil again.
7. Now pour the remaining liquids into the marinade - soy sauce, vinegar and oil, mix it well.
8. Next comes the red pepper - the longer it boils, the more bitter and spicier the pouring will be.

To avoid getting a draconian snack, 1 minute of boiling is enough.

1. Pour the marinade over the salad, mix and boil for 2 - 3 minutes, and then put the salad in clean jars!

Thanks to the spicy dressing, the salad is perfectly stored and does not spoil even at room temperature.

Korean zucchini preparation for the winter with seasoning for Korean carrots

Korean zucchini can be made using the seasoning we use to prepare Korean carrots. This mixture of spices makes life much easier for spicy food lovers.

The ready-made set of seasonings has its own pungency and aroma, allowing you not to fool your head with the question of whether the winter zucchini twist will be tasty? This powder can be purchased at any store.

But it’s better to try it in advance: sachets from different manufacturers may vary in taste. The simplest and fastest salad can be prepared using this recipe.

Products:

• 2 small zucchini;
• half a head of garlic;
• 2 or 3 large carrots;
• 4 tablespoons vinegar;
• 1 teaspoon each of salt and sugar;
• a quarter cup of vegetable oil;
• 20 g seasoning for Korean carrots.
• 1 liter of boiling water.

How to prepare:

We wash the zucchini and grate it - if you don’t have a special one, you can make a smaller version of this salad, using the large side on the regular side for all products.

Chop the garlic using a knife and skillful hands or a garlic press.

Add the garlic to the zucchini and add vinegar. The aromatic apple one can be replaced with the regular one, but you shouldn’t take the grape one - it doesn’t go well with the taste of this salad.

Add seasoning for Korean carrots, mix and leave to steep for an hour.

We cut clean carrots in the same way as zucchini - into strips.

Heat the oil in a saucepan and quickly fry the carrots over high heat - no more than 3 minutes.

Salt and sugar the carrots and, without cooling, transfer them to the zucchini.

Mix it up and put it on the refrigerator shelf! Two to three hours will be enough for the salad to brew!

Place the mixture in the jars, tamping down slightly and pour salted boiling water with two tablespoons of vinegar. The salad is ideal for meat, and thanks to the cooking technology it turns out very rich in taste and color!

Korean zucchini for the winter - the most delicious recipe

The recipe, in which the vegetables remain tender and juicy, requires the presence of special spices and a tasty dressing. This salad uses greens as a flavor enhancer - the taste of the final product depends on its quality and quantity!

We will need the following products:

• 2 ripe large zucchini,
• 1 large sweet pepper,
• 3 carrots,
• 5 – 6 cloves of garlic,
• a bunch of greens - cilantro, parsley, dill,
• 1 onion,
• spoon of salt;
• two spoons of sugar,
• a spoonful of Korean spice mixture,
• hot pepper to taste,
• 5 tbsp. spoons of apple or table vinegar,
• 120 ml vegetable oil,
• 0.5 liters of water.

How to cook:

In this salad we will move away from traditional straws, but the shape of the vegetables can be varied as desired. Chop the zucchini into large cubes or pieces, having previously cleared them of seeds and skin.

Grind the peeled carrots into thin strips using a convenient method.

Cut the onion so that it breaks into long thin sticks.

We remove the seeds from the bell pepper and cut it into quarter rings.

Grate the garlic on a fine grater.

Chop the greens as finely as possible. If you don’t want to bother, you can grind it in a blender along with the garlic.

Mix all the vegetables well and start making the dressing.

In a container, mix salt, sugar and seasoning for carrots - use spicy or mild at your discretion.

Add red pepper and vinegar and mix well.

Sunflower oil is the last ingredient. Add it to the dressing.

Now we need to mix the vegetables well, it is best to do this with your hands, everything will be well salted.

If you leave this salad in the refrigerator for 2 - 3 hours, you can eat it raw, and if you put it in jars and compact it tightly, filling it with the juice that has been released, you will get an excellent winter snack. Bon appetit!

Mustard is one of the favorite hot spices among Russian housewives, and mixing its taste with seasoning for Korean dishes will open up new facets of the aroma of winter salad for you! In addition, its properties make it possible to avoid sterilizing jars, which greatly simplifies life and speeds up the preparation of the product.

What to take:

• 2 medium zucchini;
• 2 carrots;
• 300 g onions;
• 3 cloves of garlic;
• parsley;
• 1 spoon each of dry mustard and Korean spices;
• 100 grams of vegetable oil;
• 40 ml vinegar;
• one spoon each of sugar and salt.

Preparation:

1. Cut the peeled zucchini into thin half rings, no more than 3 mm wide.
2. Chop carrots using the same principle.
3. You can chop the onion finely, or you can make sticks out of it that look like straws.
4. Grind the garlic in a garlic press or use a fine grater.
5. Now you need to mix all the vegetables in a large container, adding all the dry ingredients to them: finely chopped herbs, seasonings, salt and sugar.

Leave the container in the refrigerator for 2 hours - and the salad is ready to eat!

1. And for winter preparation, we pour oil and vinegar into the mixture and mix the vegetables well with our hands. After this, the salad can be placed in small jars.

A little trick: if you are worried about the safety of the preserves, but don’t want to bother with sterilization, you can try preparing this salad in your own juice.

To do this, before rolling up a jar filled with vegetables, you need to put it in the microwave for 5 - 7 minutes at maximum power, immediately after that you need to roll up the jar.

This method will perfectly replace sterilization and save you from unnecessary worries!

I suggest you watch a video recipe for cooking Korean zucchini with tomatoes

Tasty and aromatic zucchini salads will be an excellent reminder of the hot summer, as well as a source of nutrients, because vegetables are practically not subjected to heat treatment! Experiment with flavors, enjoy your meal and look forward to new recipes!

Source: https://chkola-gastronoma.ru/kabachki-na-zimu-po-korejski.html

Korean-style zucchini: an affordable snack and preparation for the winter + all the secrets of success

Korean-style pickled vegetables have been etched into my memory since childhood. I remember how one day my mother tried to make thin strips with a knife and poured sizzling oil with seasoning over the carrots.

Today, the variety of kitchen helpers is amazing. Bright peppery notes have firmly entered our lives and have carved out a large niche in preparations. Let's make Korean zucchini for the winter. The most delicious recipe will explain all the details step by step with a photo. Just 20 minutes to prepare and 3 hours of marinating. And a spicy snack on the table!

These easy-to-process vegetables can be prepared for the winter. Don’t be afraid to do it for the first time: the seaming keeps well. Everything about sterilization is very simple. For 500 ml jars - no more than 20 minutes, and for 1 liter jars - up to 40 minutes of warming up.

The recipe is captivating because of its elementary ingredients (zucchini, carrots, onions, garlic). Budget vegetables easily absorb the taste of seasonings and hold any shape well. In winter, these zucchini come in handy as a stand-alone holiday appetizer or a complete but low-calorie side dish for meat and fish. They are also delicious added to fresh cabbage or boiled potato salads.

After the step-by-step recipe, answers to frequently asked questions, incl. on rolling. How to diversify the composition of the salad. How to mix spices into Korean carrot seasoning. How to sterilize jars.

How to cook zucchini in Korean

Main ingredients:

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

For the marinade:

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

Important details:

• 1 glass - 250 ml
• The weight of the ingredients is indicated in their purified and prepared form.
• We choose rock salt, coarse/medium grind, without additives.
• Seasonings and acidity can be adjusted to suit your needs before marinating vegetables in the refrigerator. We have described a universal proportion - without unnecessary acidity or spiciness.
• If you want to make Korean-style zucchini for the winter, the above quantity will yield 2 liters of preparations. It is more convenient to take jars of the same size; they are easier to sterilize in one go.

How to cook.

Preparing vegetables.

The preparation can be made from any zucchini.

• Young ones are the most delicious choice and much easier to process. They do not need to be cleaned of skins and seeds, just wash them well, dry them with a towel and trim the ends.
• If we take old zucchini, we wash and peel them. Cut lengthwise in half or into 4 pieces and remove all seeds.

We cut the zucchini into strips. Standard thin cutting (as for Korean carrots) will turn out tender in the finished dish, without a bright crunch. A thick straw will be crispier.

We often make thin straws. We recommend lengthening this cut. To do this, when working with a grater, place a piece of vegetable lengthwise or diagonally towards the blades and pull it only in one direction downwards, and not traditionally back and forth. We are fans of the Berner manual vegetable cutter. With this assistant, chopping 2 kilograms of zucchini takes no more than 5 minutes.

We chop the peeled carrots in the same way - into classic thin strips.

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

Cut the onion into thin quarter rings. How to do this is shown in the photo below.

Combine vegetables in a large, comfortable bowl. Mix.

Pickling.

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

Mix the salad well with the spicy dressing. Our task is to ensure that each piece of cutting receives its own portion of marinade.

Let it brew in the refrigerator for 3 hours.

You can leave it overnight. Then in the morning you will get maximum juice and a full-fledged pickled salad. When infusing overnight, it is better to take one and a half times more vegetables and marinade. This way you can treat your family to spicy vegetable noodles for breakfast.

We close it in jars for the winter

We put the marinated vegetable mass into jars - to the top, and simply cover with lids. You need 4 pcs. 500 ml each or 2 cans of 1 liter. It is convenient to use the same volume. This makes it easier not to get confused about the sterilization time and to warm up the entire workpiece in one go.

We sterilize as usual. Place the jars of salad in a large, fairly high saucepan, with a thick cotton towel placed on the bottom. Fill the pan with water up to the hangers of the cans. Cold or warm water will do. It cannot be hot: there is a risk that the jar will burst due to temperature changes.

Heat the water to a boil and reduce the heat to medium. Keep the pan with the ingredients at a low boil for the required time:

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

We take it out, screw the lids on, turn them over, twist them back and forth with an inclination to check if the liquid is leaking. Place upside down and let cool. We don't wrap the best lettuce in order to preserve the denser texture of the vegetables.

We store Korean-style zucchini for the winter in a moderately cool place. They stand well and survive until spring without any flaws... If suddenly we forget that such beauty still remains.

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

Yes. The crunchiest and most unusual salad is made with zucchini slices and thin slices of carrots. To our taste, only young zucchini without hard skin and large seeds are suitable for this slicing. Cut them into circles up to 1 cm thick.

Cut carrots into thin slices using a vegetable peeler.

Look at the photo below to see what the prepared vegetables look like.

Helpful tips: It’s convenient to mix with your hands. Just in case, wash your hands again after adding the marinade to the vegetables and go ahead. The rest of the recipe is identical to the process above, including sterilization time.

• What can you add to Korean zucchini for the winter?

A hit of additives is juicy and beautiful bell pepper. For the quantity in our recipe, 3-4 pieces are enough. medium size. Green peppers look great, and red peppers will provide maximum sweetness to the finished salad.

Cut the pepper into thin strips crosswise 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 of sterilizing empty jars. We choose from three main ones depending on the circumstances - in a slow cooker, in the oven or in a pan on the stove.

1. Pour a glass of water into the multicooker, place a mesh and turn on the “Steam” mode - 10-12 minutes. We place the jars on the grid - upside down. Let the containers steam for 10 minutes, remove and let dry. We boil ordinary lids in the bowl itself, right while sterilizing the jars. Self-screwing lids simply pour boiling water in a separate clean bowl.
2. In the oven you can process a large batch of dishes at once. Place the jars upside down without lids in a cold oven - on the rack in the middle position. We set the temperature to 120-130 degrees Celsius. From the moment of heating we mark 15 minutes. This time is sufficient for any size container. To get clean containers, open the oven smoothly, avoiding sudden temperature changes. We place dry sterile jars on a clean towel.
3. In a large pot of water. We put a towel on the bottom and place the jars, preferably on their sides, 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 so that you can place the dishes on it as well. So the upper tier is sterilized with steam, and the containers below are boiled in water.

How to make your own seasoning

As easy as pie! All spices from the Korean carrot set are sold individually in large supermarkets on spice racks. Take out a coffee grinder or mortar and grind it into powder:

1. Coriander seeds - 1 teaspoon
2. Black peppercorns - 1 teaspoon
3. Dried garlic (can be in granules) - 1 teaspoon
4. Chili powder (if you like it spicy) - on the tip of a knife

Source: http://DietDo.ru/kabachki-po-korejski-na-zimu.html

Korean zucchini for the winter without sterilization: delicious recipes with carrots and seasoning

Not many people today know about the benefits of zucchini; it is a dietary product with a low calorie content, but at the same time rich in vitamins B and C, as well as microelements. This simple vegetable has long been loved, and canned zucchini can be seen in any pantry. How to prepare Korean zucchini for the winter without sterilization you will find out below.

Zucchini for the winter: features of preparation

This vegetable cannot be stored for a long time, so many people try to prepare zucchini twists according to different recipes.

You can cook a lot from this seemingly simple vegetable:

• Pickled zucchini is a hit, which perfectly replace cucumbers; they are used to prepare pickle sauce and even Tartar sauce.
• Zucchini can be pickled using the “cucumber technology” and wrap it in jars or barrels. This is a wonderful snack, with a characteristic and much-loved crunch.
• Squash caviar - a delicious preparation, which children simply eat with spoons. Thanks to the rich composition of vegetables, and in some recipes even fruits, this preparation is distinguished by many unique tastes.
• Zucchini can be the basis for delicious and original jam. For lovers of sweets and some new tastes, you can experiment and make a couple of jars of this jam with citrus, berry and fruit additives.
• Zucchini adjika with a special taste: quite spicy and garlicky, but also tender and sophisticated.
• Zucchini salads are an equally popular twist option. There are a huge number of cooking variations: with rice, with carrots and onions.

Korean zucchini for the winter is a popular spicy appetizer on tables.

The main feature of preserved zucchini is preliminary heat treatment. Otherwise, you won’t be able to cook zucchini the Korean way.

During the heat treatment of vegetables, the amount of vitamins and beneficial elements decreases, so you can reduce this harm and prepare a twist by sterilizing the zucchini directly in a glass jar.

The method of closed sterilization and the use of natural preservatives make it possible to preserve maximum benefits for the body, while the taste remains at a high level, and the durability of the seams increases.

So, let's look at a couple of simple recipes.

Step-by-step recipe for Korean zucchini for the winter without sterilization

This piquant and slightly spicy salad will instantly become your favorite among preserves, and this appetizer is quite simple to prepare.

Prescription information:

• Vegetables must first be thoroughly washed.
• For this recipe, it is better to use young zucchini.
• This recipe uses a marinade to keep the vegetables soft and tender.

Ingredients

Cooking method

3 kg of young zucchini; 600 g onions; 600 g carrots; 1 kg of sweet pepper (preferably red); garlic - 150-200 g; fresh greens. To prepare the marinade: a glass of vegetable oil and sugar; 150 ml 9% table vinegar; salt 2.5 tbsp. l.; Korean carrot seasoning 3 tbsp. l.

Rinse the vegetables thoroughly under running water, peel the carrots from the top layer, then cut them into thin strips or use a special grater for Korean salads. Peel the onion and cut into half rings. Core the Bulgarian and rinse it. You need to cut into thin strips. Garlic can add piquancy to this salad. Chop it with a knife. Control the quantity yourself; if you want a spicy salad, add more. Place the greens in cold water for an hour or two. Then dry and finely chop. Mix everything well in a deep bowl. It's time for the marinade: mix all the ingredients according to the recipe, pour the fragrant mixture into the chopped vegetables, mix everything well. Let the salad brew for several hours; the vegetables should release their juice. Take care in advance and sterilize the jars in which you place the zucchini salad. Roll up the jars with lids and turn them upside down, wrap them in a warm blanket, leaving them to cool completely.

-recipe: Korean marinated zucchini for the winter

Korean winter zucchini - a simple recipe without sterilization

Fans of “hot” dishes will love the following recipe.

Ingredients

Cooking method

1.5 kg zucchini; 250 g of onions and carrots; 1-2 tsp. chili powder; 1⁄2 cup granulated sugar; 1⁄2 cup vegetable oil; 75 ml acetic acid 9%; 1 tbsp. l. sea ​​salt; 1 tsp each ground coriander, granulated garlic, basil.

A quick way to make a couple of jars of delicious salad: Cut the zucchini into slices. Use a grater to grate the carrots. The onion is cut into slices. Everything goes into a container. This recipe does not include Korean carrot seasoning; it’s easy to make yourself: Just mix the remaining spices, oil and vinegar. The finished marinade is poured over the vegetables and placed in the refrigerator for three to four hours. After which you can put the zucchini salad into jars and roll up.

Korean spicy zucchini salad

Korean zucchini for the winter - a very tasty recipe

This incomparable appetizer is prepared as follows.

-recipe: Korean zucchini salad

Variations of Korean zucchini recipes for the winter

Any housewife strives to diversify winter preparations with various recipes. We offer several variations of Korean zucchini recipes for the winter.

Korean zucchini without onions

Many people cannot tolerate onions in any form; there is a separate recipe for them.

Korean zucchini without onions with spaghetti garnish

Korean zucchini without carrots

Zucchini takes pride of place in this recipe.

Recipe for winter preparation of Korean-style zucchini with tomatoes

This wonderful vegetable appetizer will appeal to those who do not like spicy dishes, because it has a special spicy and slightly sweet taste.

Ingredients

Cooking method

3 kg of fresh small zucchini and ripe tomatoes; 5 large carrots; Bell pepper 2 pieces; 2 medium sized onions; 250 ml sunflower oil; 6 pcs. allspice and peas; 4 tbsp. l. Sahara; 2 tbsp. salt; 1.5 tbsp. l. acetic acid.

Wash all the vegetables, cut the tomatoes into 8 parts and place in a bowl. The onion is cut into half rings and fried in oil. It is better to peel the zucchini and cut it into small cubes. Place in a saucepan, add a small amount of water and cook for a quarter of an hour. Grate the carrots, pour them into a preheated frying pan, add garlic and simmer for about 20-25 minutes over low heat. Once cooked, pour everything into the pan with the zucchini. Sweet peppers are cut into half rings and also stewed in a frying pan until the peppers become soft. Then we transfer it again to the already cooked vegetables. Now we send the vegetable mixture to cook for 30 minutes, after which we season with spices, salt, pepper and leave to cook for another 10 minutes. When hot, place the ready-to-eat salad into jars and roll up. A delicious zucchini appetizer is ready!

-recipe: Korean zucchini with tomatoes

Recipe for winter preparation of Korean-style zucchini with mustard

Mustard will help add a spicy twist and unusual taste to Korean-style zucchini.

Ingredients

Cooking method

1 kg of young zucchini; 200 g carrots; 8 cloves of garlic; 40 ml mustard; a couple of spoons of sugar; a spoonful of salt; 40 ml vinegar; 50 ml refined oil; 110 l of purified water; 3 tsp. mustard seeds.

Wash all vegetables thoroughly. The zucchini is finely chopped into small cubes. The carrots are grated on a coarse grater. Place everything in a saucepan and mix. Pepper, salt and sugar everything, add mustard seeds and garlic. Dilute the sultry mustard in water and also add to the vegetable mixture. Pour oil over everything and mix thoroughly again. Place the pan on the stove and bring to a boil. Remove from heat and add vinegar, stir again. While the salad is still hot, put it in jars and seal tightly.

Secrets of preparing zucchini for the winter

Canning zucchini does not take much time from housewives, it is done quickly and does not require any special culinary skills. To this end It’s better to choose young fruits, they have a thin and soft peel that is not noticeable when preserved. If you are preparing a salad from older zucchini, it is better to peel the skin and remove the seeds.

There are no special secrets in the recipe for zucchini twists; this vegetable can be preserved with anything.

Its taste is best emphasized by:

And garlic, paprika and other spices give it a special aroma and taste. Depending on your taste preferences, any recipe can be changed.

Heh from zucchini for the winter

The popular Korean salad turns out to be the most tender, because all the pieces of vegetables are rolled in a fragrant and spicy marinade. The dish is so appetizing that it will not leave anyone indifferent.

Ingredients

Cooking method

small zucchini 1 kg; 1-2 carrots; one red bell pepper; 3-4 cloves of garlic; 150 g refined oil; dried cilantro, paprika, Lotus seasoning 1 tsp each; sugar and salt, a teaspoon; dill, cilantro, parsley as desired.

Washed zucchini is cut into rings and placed in a bowl or pan. Pour boiling water over and leave for 2-3 minutes. Then the water is drained, and the zucchini is placed in a colander. Peeled carrots are chopped on a grater with a Korean carrot attachment. Onions and peppers are cut into half rings. All vegetables are mixed. Chopped greens are also added there. To prepare the marinade, finely chop the garlic or press it in a press. Mix: vinegar, Lotus seasoning, cilantro, salt, sugar and chopped garlic. Everything is mixed well and added to the vegetables. Add vegetable oil and mix. We put the workpiece in the refrigerator for half an hour so that everything marinates. A delicious zucchini salad is ready!

Conclusion

Use proven recipes, following the step-by-step instructions, and you will enjoy a healthy dish in winter, delighting your household and guests with an excellent snack. Bon appetit everyone!