Zucchini is a versatile vegetable. Without having its own pronounced taste, it serves as an excellent basis for cooking various conservation for the winter - salads, caviar and even jam. One of the most delicious, affordable and quick recipes for preparing food for future use is Korean-style canned zucchini. Long thin zucchini strips with vegetables and hot spices marinated in own juice, turn out crispy and juicy. I've tried several popular recipes Korean-style zucchini, which can be “closed” for the winter. The results of their experiments, supplemented step by step photos, I present to you. I'm sure you'll find a snack to your liking. I do not prepare canned food on an “industrial” scale, so you can safely increase the amount 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 presence of certain vegetables. I usually add carrots to zucchini Bell pepper, onions, greens in large quantities.
• If you use ready-made (store-bought) seasoning, pay attention to its components: except natural spices there shouldn't be anything. This can affect not only the taste of zucchini, but also the duration of their storage (preservation can ferment).
• The same goes for salt. Use only regular stone table salt. Neither iodized nor “extra” are suitable for preparing canned salads.
• You can prepare Korean seasoning at home, knowing its composition. Usually black, hot red pepper, paprika, ground coriander, dried garlic, salt. 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 taste. It is better to put less spices at first, taste and add, if necessary.

For preservation in korean style Only young zucchini with juicy, dense pulp, without large seeds or mechanical damage, are suitable. I suggest you process old fruits into squash caviar and wrap it up for the winter - you’ll just lick your fingers, how delicious it is. I published the best, in my opinion, caviar recipes.

Instant recipe with onions and peppers, preparation for the winter

One of the fastest and most delicious recipes for making Korean zucchini salad. Its peculiarity is that the snack can be eaten immediately or rolled into jars for long-term storage. Canned food can be sterilized traditional way- in a large saucepan with water or in the oven.

Ingredients:

Basic:

For the marinade:

Yield: 2 liter (4 half liter) jars.

Method of preparation, quick recipe with photo:

Wash, peel, and grate carrots for Korean salads. Cut the washed and dried zucchini into thin strips or grate them too. Cut the onion into thin half rings. Cut the pepper into strips.
Finely chop the garlic with a knife. If you prepare Korean zucchini for the winter, soak the greens in cold water for several hours. If you are preparing an appetizer immediately for the table, you can simply rinse the parsley or dill thoroughly. Chop clean greens. Place all prepared vegetables in a large bowl. To prepare the marinade, mix oil, vinegar, salt, and spices.
Pour the marinade into the zucchini and carrots. Mix the contents of the bowl with your hands, squeezing the salad a little so that it releases the juice faster. Cover the bowl and leave 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 or rolled up for the winter. Place the zucchini in clean, dry jars - liter or half liter. Sterilize filled jars in a large saucepan of boiling water. Liter jars - for 20 minutes, half-liter jars - 15 minutes. Close the zucchini with screw caps or roll up with a key. Turn the jars over. If a leak does not appear within 10-15 minutes, put the canned food in its normal position and wrap it up. Store cooled zucchini.
Store in a cellar or pantry. The shelf life of the preserved product is 1 year.

We prepare Korean zucchini for the winter using a simple recipe, without sterilization

A delicious salad especially for those who do not like sterilization. Zucchini with vegetables are boiled in the marinade and placed in jars hot, so there is no need to additionally sterilize the container before storing. Despite the use of heat treatment, the vegetables remain crispy and are not deformed. Quantity and composition hot seasoning can be adjusted at your discretion.

Ingredients:

Yield: approximately 1 l

Step-by-step preparation with photos:

Grate the zucchini on a Korean grater. Chop the carrots in the same way. Pour the grated vegetables into large saucepan. Prepare the spice mixture. 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. Most store-bought seasonings have the same composition, with the exception of salt and granulated garlic. We will add these ingredients later during cooking, only the garlic will be fresh. Add seasoning.
Place sugar in a saucepan and required quantity salt. Pour in vinegar and oil. Chop the garlic and add to the zucchini. Stir the salad. Leave at room temperature for 3-6 hours. To stimulate the secretion of juice, you can apply pressure. After a few hours, add water to the pan. If little juice has formed, you will need a little more liquid. If there is enough, pour in literally a third to a half glass. Note: If your prepared Korean seasoning already contains salt, reduce the amount slightly when adding.
Stir and place the pan on the stove. Cook over medium heat for 15-20 minutes (after boiling), stirring. Place hot zucchini in jars washed with soda and dried. Seal with sterile caps. Turn the can over for 10 minutes to check for leaks. Cool under a thick cloth and hide until winter.
Zucchini turns out to be moderately spicy and salty, carrots provide a piquant sweetness, and Korean spices provide an appetizing aroma. The first sample can be taken immediately if a little salad does not fit into the jars.

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

The most delicious Korean zucchini with seasoning for Korean carrots

It is very quick and convenient to prepare such preservation. You just need to grate the vegetables, add seasoning and other marinade components, wait for the juice to release and place the vegetables in jars. It turns out very tasty despite the simplicity of the recipe.

What we will cook from:

Yield: 1 liter (2 half liter) jars.

Step-by-step photo recipe:

Wash and chop the zucchini into long thin strips on a special grater. Grind the washed, peeled carrots in the same way. Place vegetables in a deep bowl. Add sugar and salt.
Pour in the bite and oil. Add Korean seasoning and stir. Let the salad sit at room temperature for 1-3 hours.
This quick recipe does not involve the use of hot marinade or brine. The main liquid is vegetable juice, mixed with marinade. Quite a lot of it will stand out, as you can see in the photo. To prepare for the winter, place the snack in washed and dried jars. Put them in cold oven, then heat it to 140-150 degrees. Sterilize the floor 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 for future use Korean carrots. This is very convenient: I opened a jar of orange salad in winter and immediately put it on the table. There is no need to wait until the carrots are properly marinated and infused. I described proven cooking methods in this one.

Recipe for Korean zucchini in circles (semi-circles), without carrots, in tomato

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

Required ingredients:

*Depends on the salt content in the sauce and seasoning (if ready-made ones are used).

Yield: 1.5 l.

Cooking procedure:

Cut the zucchini into circles or halves of circles approximately 0.5-0.7 cm thick. Place them in a saucepan and add seasoning. IN tomato paste add salt and rock salt. Add a glass hot water, stir until smooth. When using ready-made tomato sauce There is no need to use water; it is also necessary to adjust the amount of added seasonings, salt and granulated sugar. Pour the tomato into the pan. The liquid should almost cover the vegetable pieces.
Grate the peeled garlic on a fine grater and place in a saucepan. Pour it in there table vinegar. Simmer over low heat for 25-30 minutes until soft. Place in sterile jars and seal. Store in a cool, dark place.
You can take a sample right away, but after brewing, the zucchini becomes much tastier.

Very worthy option canned snacks - zucchini in chili ketchup. They are prepared very well, and the result will impress you. Crispy zucchini sticks tomato marinade goes well with potato dishes. Try it!

Delicious and easy to prepare for the winter. Today I suggest you consider several of the most delicious recipes, especially since it requires the most affordable, natural products, which grow in almost every summer resident.

You can cook zucchini in Korean both in jars with sterilization and without sterilization for the winter, make delicious and quick salads on every day. The irresistible, seductive taste of this dish is given by Korean seasoning for carrots, which you can buy in the store or prepare yourself from various spices. Supplements can include toasted sesame seeds, soy sauce, garlic and other spices.

These salads can be used to garnish any dish; they will add more spice and flavor. The most important thing is that it's delicious! Try cooking and see for yourself and enjoy the fruits of your own efforts. In winter, we opened the jar, put the salad on a plate with sausage and potatoes, you will lick your fingers. Moreover, for preparing them, I have prepared several step-by-step recipes with photos.

Menu:

Zucchini for the winter in Korean. The most delicious recipe

What could be tastier than a Korean-style zucchini salad dressed with green onions, cilantro and soy sauce?


In the winter season, such a bright salad with a sharp taste and spicy aroma will be a great addition to any dish, be it meat or a side dish.

Ingredients:

• zucchini - 3 pieces (young)
• carrots - 1 pc.
• tomatoes - 7-8 pcs (medium)
• onion - 1 pc.
• garlic - 2-3 cloves
• chili pepper - 1 pc.
• fresh cilantro - a bunch
• green onions- bunch (30 g)
• soy sauce - 3 tbsp. l
• vinegar - 5 tbsp. l
• vegetable oil— 100 ml
• salt - 2 tsp
• black ground pepper- taste

Cooking method:

1. We need young zucchini with thin skin for harvesting. If you find overripe fruits, peel them and remove the seeds. Cut this vegetable lengthwise into two parts and cut into slices 0.5 cm thick. Place them in a deep saucepan, add plenty of salt and leave for 15 minutes. After this, place in a colander, rinse and squeeze lightly. This will give the zucchini crunch and elasticity.

2. Cut the washed and peeled carrots into circles and cut them in half.

3. Cut the tomatoes into four slices, and the onion into half rings.

3. Chop the green onions and cilantro into pieces.

4. Garlic and hot peppers shred to your liking.

You can leave the hot pepper seeds if you want to make a spicier dish.

5. Fry carrots, onions and tomatoes in vegetable oil for no more than 3 minutes.

6. Place zucchini, fried vegetables, garlic, hot peppers, green onions and cilantro in a separate container. Pour in vinegar, soy sauce and black pepper. Heat the vegetable oil and pour it over the vegetables. Stir well and leave to marinate for 3 hours.

7. Prepare clean jars and lids. Stir the salad again and sterilize for 20 minutes. After sterilization, put into jars and roll up the lids, which we do not forget to boil. Turn the jars upside down, cover with a warm towel and leave in this state until they cool completely. In the morning, remove the workpiece to a cool place.

Step-by-step recipe for Korean salad for the winter and for every day

This Korean-style appetizer will appeal to lovers of spicy foods. To make the salad tasty, add more greens.

We will use a special dressing; it will give the salad juiciness and tenderness. Spices will enhance the taste and make the dish more spicy and piquant.

Ingredients:

• zucchini - 2 pcs
• carrots - 3 pcs.
• sweet pepper - 1 piece
• garlic - 5 cloves
• onion - 1 piece
• dill, parsley, cilantro -1 bunch

For refueling:

• salt -1 tbsp
• sugar - 2 tbsp
• Korean spices - 1 tbsp
• vinegar - 5 tbsp apple or table vinegar 9%
• vegetable oil - 120 ml
• hot red pepper to taste
• water - 0.5 liters

Cooking method:

1. First of all, prepare the vegetables. Remove seeds and skin from the zucchini and cut into cubes. Peel the carrots in the same way and cut them in a way convenient for you. The first method is to use thin strips, or you can also grate them on a special grater for Korean carrots. If you don’t have such a grater, I recommend purchasing one, it greatly simplifies the work process. Chop the onion into thin half rings.


2. Wash the pepper, clean the inside of the seeds and cut lengthwise into 4 parts, and then cut into strips.

It’s better if we take two colors of peppers, then the salad will turn out brighter.

3. It's time for spices and herbs. We pass the garlic through a press; you can grate it on a fine grater. In any case it will turn out great. Chop the greens finely, finely with a knife as in the photo.

4. Combine the greens and garlic with the vegetables and mix everything well.

5. The next stage is preparing the dressing. Place sugar, salt, red pepper to taste and spices for Korean carrots in a deep container. You can take it spicy or not, depending on your preference.

For taste, you can add sesame seeds lightly fried for 30-40 seconds.

6. Add vinegar and lastly sunflower oil. Stir everything well.

7. Pour the dressing over the salad and mix again with your hands to better mix the ingredients and salt them.

8. Place the salad in jars, compact and seal for the winter. In addition, it can be eaten every day. Place the salad in the refrigerator for 2 hours to steep and serve as an appetizer for any dish. Delicious.

Recipe for making delicious Korean zucchini without sterilization

This simple recipe for preparing for the winter - great snack to any table!

It has taken root well in our family and I recommend you cook it.

Ingredients:

• zucchini – 3 kg
• carrots – 0.5 kg
• onions – 0.5 kg
• bell pepper – 4-5 pcs
• garlic – 1 head
• ground hot pepper – 1 tsp
• table vinegar 9% – 200 ml
• refined sunflower oil – 120 ml
• Korean dried carrot seasoning – 20 g
• granulated sugar – 1 cup
• salt – 2 tbsp
• greens (dill, parsley) – optional

Cooking method:

1. Wash the zucchini and carrots thoroughly and peel them. Then cut into a vegetable grater Korean carrots.

2. Peel the peppers from seeds and cut into thin strips, finely chop the garlic, and prepare the onion into thin half rings.

3. Place carrots, onions, peppers, zucchini and garlic in a deep saucepan. Add salt to them granulated sugar, vegetable oil, vinegar, hot pepper, herbs and seasoning. Mix everything with a tablespoon or spatula, cover with a lid and marinate for 1 -1.5 hours.

4. While the vegetables are marinating (they should release juice), prepare clean jars and lids. I like to make this preparation in half-liter jars. He opened it and ate it right away.

5. After an hour, place the pan with the mixture on medium heat and bring to a boil. Boil for 5-7 minutes, stirring constantly.

6. Fill the jars with hot salad and roll up. Turn them upside down, wrap them in a warm blanket and let them cool. In the morning you can put them in the cellar for storage until better winter days. This dish can be served with meat, potatoes or pasta, it is very tasty.

Korean-style zucchini with carrots - The best recipe for preparing for the winter

This salad turns out very tasty. In my opinion this is best recipe for winter preparations.

It goes well with meat dishes and makes a great winter snack. I think that even a novice housewife can handle this recipe perfectly.

Ingredients:

• zucchini - 2 pcs
• garlic - 3-4 cloves
• carrots - 2-3 pcs
• vinegar - 4 tbsp
• salt -1 tsp
• sugar - 1 tsp
• vegetable oil -1/4 cup
• seasoning for Korean carrots - 20 g
• boiling water - 1 liter

Cooking method:

1. Wash the zucchini into three long pieces on a special grater.

2. Chop the garlic using a knife or a press.

3. Add garlic to the zucchini and add vinegar.

For our preparation, you can use simple vinegar or apple cider vinegar; the other will not combine with the taste of this dish.

4. Sprinkle the zucchini and garlic with Korean carrot seasoning, mix gently and leave for 1 hour.

5. Peel the carrots and grate them into long sticks, just like the zucchini.

6. Fry the carrots over high heat for 3 minutes.

7. Season with salt and sugar, stir and add hot to the zucchini.

8. Mix the whole mass well one more time and put it in the refrigerator to infuse for 3 hours.


9. Prepare the solution. Add one liter of boiling water and add 2 tablespoons of vinegar. Place the hot mixture in clean jars, fill with the solution and set to sterilize for 15 minutes. Close with lids, cool and put in a cool place. Delicious preparations to everyone!

Recipe for zucchini with seasoning for Korean carrots for the winter

For our Korean zucchini recipe, we choose young and strong vegetables. To make the appetizer beautiful, cut all the vegetables into strips. Spicy, burning taste Korean seasoning for carrots will add a unique aroma to our dish.

This one is being prepared delicious salad from zucchini for the winter very quickly. To prepare it you need to stock up necessary products, and most importantly, know the recipe.

Ingredients:

• zucchini – 2.5 kg
• onions – 0.5 kg
• carrots – 0.5 kg
• sweet pepper – 5 pcs. average
• garlic – 200 g
• various greens (dill, cilantro, celery, parsley) – optional

For the marinade:

• vegetable oil – 1 cup
• salt – 2 tbsp. l
• sugar – 1 glass
• vinegar 9% or apple cider vinegar - 150 ml
• Korean carrot seasoning – 2 packs

Cooking method:

Since our zucchini is young, we will not cut off the skin from them.

1. Prepare vegetables. Thinly slice the zucchini and peeled carrots into long strips on a grater.

2. Cut the pepper into thin cubes and the onion into half rings.

3. Crush the garlic in a press or grate on a fine grater. Finely chop the greens and add to the vegetables. Mix carefully.

4. Prepare the marinade. To prepare it, we need to mix salt, sugar, seasoning for Korean carrots in a deep bowl, add vinegar and vegetable oil. Mix. Fill prepared vegetables marinade, mix again and put in the refrigerator for 3-4 hours to brew.

5. Place the zucchini in previously prepared clean jars and place to sterilize. Sterilization time: 0.5 liter jars - 15 minutes, 1 liter jars - 20 minutes.

6. After sterilization, roll up the lids on the jars, let them cool and put them in the cellar.

It turned out to be an excellent appetizer for any feast. It's so delicious, you'll lick your fingers.

How to cook zucchini for the winter in jars in Korean (quick cooking recipe)

Let's cook delicious snack in Korean, especially since any housewife can handle such a preparation. It is not difficult to prepare and also does not take much time.

This appetizer goes well with any side dish. Seasoning deserves special attention, as it gives the dish incredible taste and aroma. I recommend cooking it.

Ingredients:

• zucchini - 2.5 kg (net weight)
• carrots - 800 gr
• onion - 0.5 kg
• sweet fleshy pepper - 0.5 kg
• garlic - 200 gr.
• vegetable oil - 1 glass, cut
• vinegar 9% – 150 ml
• salt - 2 tbsp. l
• sugar - 3/4 cup (210 g)
• Korean seasoning – 20 g

Cooking method:

We cut vegetables at our discretion, the most important thing is that they are tasty. Let's look at the recipe step by step.

If your zucchini is more mature, then remove the skin and seeds.

1. Cut the young fruits into slices, remove the core of the pepper, peel the garlic, onions and carrots. If you like it crunchy, then cut the zucchini at least 1 centimeter thick.

2. Cut the pepper into strips and the onion into half rings. We cut the carrots into thin slices using a vegetable peeler, due to the lack of a special grater for carrots in Korean.

3. Prepare a deep bowl. We put zucchini, peppers, carrots in it. Add the garlic by first passing it through a press or grating it on a fine grater.

4. Pour in vinegar, add salt, sugar, vinegar and seasoning for Korean carrots.

If you don’t have seasoning for Korean carrots, due to its lack, add ground red pepper and coriander.

5. Heat the vegetable oil until hot and pour it over our salad. Mix. To make the vegetables juicier, you can mix them with your hands.

6. It takes time for our salad to marinate well, release juice and absorb the aroma of seasonings. Leave it for 3 hours at room temperature, do not put it in the refrigerator. Stir occasionally.

7. Ready salad Place in clean jars. It is advisable to wash them with soda. We put the jars in a pan with warm water, put a cloth on the bottom of the pan and sterilize from the moment of boiling 0.5 liters - 15 minutes, 1 liter - 30 minutes.

8. Place the jars in a pan with warm water, put a cloth on the bottom of the pan and sterilize from the moment of boiling 0.5 liters - 15 minutes, 1 liter - 30 minutes. Be sure to boil the lids for 5-10 minutes.

9. Roll up the jars with lids. Turn over and let cool under a warm shelter.

Our Korean appetizer is ready. Bon appetit!

Video recipe for cooking Korean zucchini with honey

Korean zucchini with honey is a colorful, piquant-tasting, easy-to-prepare appetizer that will decorate the table both on holidays and on weekdays.

Try this for a crunchy snack in the winter. Good luck with your preparations, friends!

Good afternoon friends!

Korean-style zucchini, one of my favorite winter preparations. Specialty of the house Korean cuisine, which has become loved and popular in our country, can be prepared at home.

A large selection of recipes and versatility of preparation make this appetizer stand out. She 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 necessary ingredients. A mandatory component of this delicious recipe is the wonderful Korean seasoning for carrots, which gives the dish a unique korean scent, sharp, 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.

Preparation:

Cut the vegetables for the Korean zucchini salad into large beautiful pieces and half rings. Such cutting will give us all the flavor and color scheme ready 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 better 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

On prescription instant cooking We chop all the vegetables on a special grater for Korean carrots. Using the most simple ingredients Let's 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.

Preparation:

Peel the zucchini, remove the seeds and grate.

young juicy carrots We also grind it 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 prepared 4 wonderful recipes one dish. Choose the one that suits you best and cook super delicious zucchini in Korean. 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.

Prepared Korean zucchini for the winter has an original taste, wonderful dish using herbs and spices. 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.

Instant Korean zucchini

Ingredients:

• kilogram of zucchini;
• 3 onions;
• a bunch of dill;
• 2 cloves of garlic;
• 10 g sugar;
• 5 g salt;
• 50 ml 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), and the onion into thin rings.
2. Place the vegetables in a saucepan, pour in the vegetable oil, add sugar and salt. Place the container with Korean-style zucchini on medium heat for 5 minutes. The zucchini and onions should become translucent.
3. 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.
4. Then remove the pan from the heat, pour the contents into jars, sterilize them for 10 minutes, and then immediately roll them up. Quick zucchini ready for the winter in Korean. All that remains is to cool and store in a cool place before winter sets in.

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

Everything is very simple. The most important thing is that you will need a grater to prepare carrots in Korean. For the salad you need to prepare the vegetables. Wash the zucchini thoroughly, remove the skin and, if necessary, remove the seeds. Grate it.
Carrots also need to be thoroughly washed and peeled. And also grate on the same grater.

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

Mix the salad thoroughly. Let's stand for a while. Place the salad in clean, prepared jars and fill with the remaining marinade. Sterilize in the oven for 10-15 minutes (half-liter jars). And we roll them up sterilized.

Korean spicy zucchini

Ingredients:

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

How to cook:
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 into strips, chop the pepper thinly. Drain the juice from the zucchini, mix with chopped garlic, pepper, onion and carrots.

Mix well vegetable mixture, add acetic acid and all other ingredients, mix again, add a little salt, place in sterilized jars and roll up.

Korean zucchini for the winter - the most delicious recipe

Ingredients:

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

The most delicious recipe for Korean zucchini for the winter:

Rub on Korean grater zucchini and carrots. Cut the onion into half rings. For the marinade, mix granulated sugar with table vinegar and oil, season with 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 without sterilization

Ingredients:

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

Preparation: 1 hour. Preparation: 1 hour 30 minutes

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

Miracle berry Fairytale collection is suitable for a window sill, loggia, balcony, veranda - any place in a house or apartment where the light of the sun falls. You can get the first harvest in just 3 weeks. Miracle berry Fairytale harvest bears fruit all year round, and not just in the summer, like in the garden. The lifespan of bushes is 3 years or more; from the second year, fertilizers can be added to the soil.

Preparation:
Wash the vegetables and peel them. Then grate the zucchini and carrots on a grater designed for preparing Korean carrots.

Peppers, seeded and chopped garlic small pieces, and the onion into thin half rings or slices.
In a large enamel bowl or saucepan, combine zucchini, carrots, onions, peppers, garlic, sugar, vinegar, salt, oil, seasoning and hot pepper.

Stir in the zucchini mixture and herbs, cover and leave to marinate for 1 hour.
While the zucchini is marinating with Korean seasoning, wash and prepare half-liter or liter jars.

About 60 minutes after the zucchini has released its juice, place the pan on the stove, bring the salad to a boil while stirring, simmer the mixture over medium heat for 5 - 7 minutes, skim off the foam.

Fill tightly with hot zucchini salad clean sterilized jars, add the released marinade to the top of each jar. Roll up jars of Korean squash salad with metal lids and cover with a blanket.

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

Video recipe: Korean pickled zucchini for the winter

A few tips needed to prepare the right Korean salad for the winter from zucchini.

1. For cooking, use only young and strong vegetables. There is no need to peel them, but should be cut according to the recipe: into circles or strips. Cut other vegetables present in the Korean salad (sweet peppers, carrots, onions and others) 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 Korean-style zucchini for the winter, be sure to let them soak in the marinade, because only in this case will the dish be filled with that unique taste and aroma for which we love Korean cuisine so much.
4. In winter, Korean-style pickled 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.
5. This salad is great option full-fledged canned food, which can be used to garnish any dishes when you don’t have fresh ones at hand seasonal vegetables. You just open 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, it’s hard to even call them efforts - it’s such a simple salad.

We all love zucchini, like any other vegetable. And in the summer we grow so many of them in our gardens that we simply don’t know how else to use them. We eat them and make a stew out of them. They even stocked up. This preparation is very tasty. By the way, in one of the previous articles we already talked about a similar dish, only it told how to make it. And today we will make salads, which I hope will also not go unnoticed by you.

For this snack, you can use a special seasoning that is sold in the store. Or make it yourself by collecting a few spices. The main thing is that the result is very tasty. And he will be exactly like that.

Therefore, it is better to prepare large quantities at once, so that in winter, when you finish the last jar, you will not regret that you did very little. But, if you still have doubts, then prepare a little for testing first. You'll see what you'll definitely like.

I have prepared for you several recipes that my wife cooked last year. We happily treated our guests to it. By the way, they even took the jar with them. So they liked her. This year they asked for the recipe and decided to make it themselves. And I share with you not just one, but several at once. Let's get started!

My most favorite way. It includes a minimum of products. This means that it will take very little time to prepare and cook. Which is quite important, because during the harvesting period housewives have quite busy days. By the way, the salad includes hot peppers. You need to put it in as much as you and your family like. Of course, you also have to take into account the presence and preferences of small members.

Ingredients:

• Zucchini – 3 kg;
• Onions – 500 gr.;
• Carrots – 500 gr.;
• Hot pepper – 1 pc.;
• Sugar – 150 gr.;
• Salt – 3 tbsp. l.;
• Coriander – 2 tbsp. l.;
• Vegetable oil – 150 ml;
• Vinegar 9% – 1 glass.

Preparation:

1. Wash and clean the vegetables. For salad, it is better to use young zucchini, then you will not need to peel them and remove the seeds. This way the dish will be more rich color. The old ones, on the contrary, need to be freed of all this so that they become more gentle.

2. Now grate the carrots and zucchini on a Korean carrot grater. If there is none, then cut it with a knife into thin and long strips.

3. Cut the onion into thin half rings.

4. Hot peppers can be peeled from seeds, then they will not be so hot. But I decided to cut right with them. Grind it into rings.

5. We put everything in a deep container. Add salt, sugar. Coriander grains need to be ground, but not too much. We send him there too. Add oil and vinegar. Mix thoroughly and leave for 30 minutes to release the juice.

6. During this time, we will sterilize the jars in any way convenient for you: in the oven, microwave or over steam. And fill the lids with boiling water.

7. After time has passed, put the salad in bottles along with the juice to the top. Cover with lids and place in a saucepan with warm water. Be sure to place a cloth on the bottom or use a special stand. We sterilize them for 20 - 30 minutes.

The water in the pan should be up to the hangers of the cans. To prevent it from pouring inside during boiling, press down the lids with something. that is, put a weight on them.

8. Then we take them out and screw the lids tightly. We put them under a warm cover to cool. This will take about a day.

You can store such yummy food anywhere away from heating appliances. And we move on to the next method.

Quick zucchini slices in Korean style

I didn’t have a Korean carrot grater before. And I didn’t want to cut the vegetables very thinly. So I just did it in circles. But the whole point is that the zucchini should be of small diameter, that is, not very thick, but thin. But there is a solution for everything. Even for overgrown vegetables.

Ingredients:

• Zucchini – 2 kg;
• Tomatoes – 1 kg;
• Onions – 2 pcs.;
• Garlic – 2 heads;
• Carrots – 700 gr.;
• Dill – 1 bunch;
• Parsley – 1 bunch;
• Vegetable oil – 200 gr.;
• Vinegar 70% – 1 tbsp. l.;
• Water – 100 ml;
• Salt – 1 tbsp. l. with a slide;
• Sugar – 2 tbsp. l.;
• Seasoning for Korean carrots – 15 g;
• Coriander – 1 tsp;
• Ground black pepper – 1 tsp.

Preparation:

1. Wash and clean the vegetables. Cut off the ends of the zucchini. because I have enough large vegetables, then I will first cut them in half along the entire length, and then into plastics 5 - 7 mm thick.

2. Cut the onion into half rings and place together with the zucchini in a large container. Grate the garlic there on a fine grater.

3. You need to remove the skin from the tomato. To do this, we put them in a deep bowl, but before that we make cross-shaped cuts on each top. Pour boiling water over and leave for one minute. Then we transfer it to cold water and now we can easily remove it with our hands or a knife. Grind the pulp into small pieces.

4. Finely chop the greens. And three carrots coarse grater. Transfer to the rest of the cutting.

5. Now add salt, sugar, pepper. coriander, seasoning, vegetable oil. We dilute vinegar in boiled water and pour it into the rest of the products. Mix everything thoroughly and leave for 1 hour so that it infuses and is saturated with all the spices. To make the juice stand out better, you need to place a weight on top.

6. During this time, sterilize the containers and boil the lids.

7. Place the salad in jars and cover with lids. Place them in a pan with warm water and sterilize for about 20 - 30 minutes. Then we roll up the lids and cool the jars under a warm blanket. This is necessary for the processing process to continue.

This deliciousness can be stored for a very long time. You can use a cellar, refrigerator, or any dark place in the apartment for this.

Here's another way. In it, the author tells and shows how to cook zucchini and squash. Quite interesting and simple. You can use seasoning here or leave it alone simple spices: pepper, coriander, hot pepper. But the most important thing is to be able to use everything that has grown in your garden so that nothing gets spoiled.

Well, I think everything is clear here. If you have questions, you can always ask them in the comments. It is only a joy for us to answer them.

Korean zucchini recipe with Korean carrot seasoning

In this version there is little more products. But this does not mean that you will be in the kitchen much longer. Just for variety, you can use bell peppers. It will slightly highlight the taste of lettuce and zucchini. You can also add hot pepper. But here I decided to use ready-made seasoning. There's quite a bit of spice to it, so you'll need to take that into account.

Ingredients:

• Zucchini – 3 kg;
• carrots – 0.5 kg;
• Bell pepper – 0.5 kg;
• Onions – 0.5 kg;
• Garlic – 2 heads;
• Korean carrot seasoning – 1 pack;
• Salt – 3 tbsp. l.;
• Sugar – 1 glass;
• Vinegar 9% – 200 ml;
• Vegetable oil – 1/2 cup.

Preparation:

1. First, we will prepare the sauce. In a deep bowl, mix sugar, 2 tablespoons of salt, vinegar and oil. Mix everything well and leave at room temperature until the bulk products dissolve. You can also add seasoning here, but by adding it to vegetables you can slightly adjust the spiciness to taste, but this won’t happen in a sauce.

2. Let's do the vegetables. They need to be washed and cleaned. Remove seeds and peel from old zucchini. Cut them into thick strips. Approximately 0.5 cm thick. The length can be the entire thickness of the vegetable. Place in a saucepan and add 1 tablespoon of salt. Mix well and leave until the juice comes out.

3. Three carrots on a grater for Korean carrots. We put it in a large container where we will mix all the products.

4. bell pepper First cut in half, then into very thin strips. We put it there too.

5. Chop the onion into thin half rings. We pass the garlic through a press or chop it very finely with a knife.

6. The zucchini released a lot of liquid. We don’t need it, so we squeeze them out with our hands and add them to the rest of the vegetables. Add seasoning and pour sauce. Of course, mix everything well. Cover the container with a lid and leave to marinate for 1.5 – 2 hours at room temperature.

7. During this time, we prepare the container. We sterilize the jars and boil the lids.

8. Place the salad in jars to the top. We also pour the released juice into each container. Cover with lids. Place in a pan with warm water and sterilize for 15 – 30 minutes.

The time to sterilize a dish depends on the volume of the container. The more, the longer.

9. We carefully roll up the contents with lids and place them upside down on the mat. Cover the top with a warm blanket or an old jacket. Let it cool in this form for about a day.

It was delicious that we ate it and resisted it. Therefore, make sure that your family is away from the kitchen at this moment.

How to cook Korean-style zucchini for the winter without sterilization?

Many people do not like to make salads for the winter, as they are a lot of hassle. After all, first you need to thoroughly sterilize everything. It's troublesome and time-consuming. But you can do without it. True, the jars will still have to be heat treated. But we will do things differently with the content.

Ingredients:

• Zucchini – 2.5 kg;
• Carrots – 500 gr.;
• Garlic – 1 head;
• Parsley – 1 bunch;
• Seasoning for Korean carrots – 1 tbsp. l.;
• Sugar – 100 gr.;
• Salt – 50 gr.;
• Vegetable oil – 100 gr.;
• Vinegar 9% – 100 gr.

Preparation:

1. Wash and clean the vegetables. Three zucchini on a Korean carrot grater. If it is not there, then cut it into thin strips. Place immediately into a large saucepan.

2. We also grate the carrots, and squeeze the garlic through a press or chop it with a knife. We put it there too.

3. Finely chop the greens. You can take any one according to your taste and preference.

4. Add salt, sugar, oil, vinegar and seasoning. Mix well and put the pan on the fire. The mixture will begin to release juice. Bring to a boil. When it starts to boil, cook for 10 - 15 minutes.

5. Banks must already be sterilized. Therefore, after time has passed, remove the container from the heat and carefully place the contents into jars. We also pour the juice so that when you close the lid, the excess flows out. Turn over and cover. So they should stand until they cool completely.

The salad can be stored in any dark place away from heating appliances.