Korean zucchini salad for the winter is a wonderful spicy preparation. You can cook it only from zucchini alone or from assorted vegetables. In order for the dish to acquire a special taste and aroma, ready-made seasoning for Korean salads is often put in it.
How to make Korean zucchini salad?
Korean-style zucchini salad is prepared in different ways - with sterilization and by boiling, with hot chili peppers or ground and without spicy components at all. But the recommendations below will help make any of the Korean salads very tasty.
- Zucchini should be taken young, without a pronounced seed part.
- Ready-made seasoning can be used spicy and not spicy.
- Hard vegetables - zucchini, carrots, cucumbers are best chopped with a special grater.
Zucchini in Korean for the winter without sterilization
A quick Korean-style zucchini salad will definitely appeal to those who do not like sterilization. In this case, the salad needs to be boiled a little, rolled up, and then be sure to wrap it until it cools completely, this process will replace sterilization. The blanks will stand well until spring and without a cellar.
Ingredients:
- onions, carrots, peppers - 500 g each;
- zucchini - 3 kg;
- oil, vinegar - 140 ml each;
- garlic cloves - 6 pcs.;
- seasoning - 20 g;
- granulated sugar - 1 cup;
- salt - 70 g.
Cooking
- Zucchini and carrots are grated.
- The pepper is cut into cubes, the onion is chopped into half rings, seasoning is added, the remaining components are mixed and left for an hour.
- The mass is boiled for 7 minutes, distributed in containers, rolled up, put upside down, wrapped.
Zucchini salad with Korean seasoning
Korean-style zucchini for the winter with seasoning with the addition of carrots and onions is a spicy and mouth-watering preparation. It goes well with side dishes, and especially with potatoes. When the salad is infused, it will be immediately ready for use, and if you want to save it in the winter, then the jars need to be sterilized.
Ingredients:
- carrot - 400 g;
- young zucchini - 2 kg;
- onion - 1 pc.;
- seasoning for carrots in Korean;
- oil - 150 ml;
- granulated sugar - 75 g;
- garlic - 3 cloves;
- vinegar 9% - 130 ml;
- salt - 30 g.
Cooking
- Zucchini with carrots are chopped with a grater, and onions are finely chopped with a knife.
- Sugar, salt, seasoning, garlic, vinegar, oil are mixed and vegetables are poured for 2 hours.
- Distribute the mass in containers, sterilize in a water bath for 15 minutes and close.
Winter salad of zucchini and Korean carrots
Korean-style zucchini with carrots is one of the best options for home preservation. Assorted vegetables are very fragrant and tasty. It is better to close it in small half-liter jars, which will only take 15-20 minutes to sterilize. You can also add herbs to this salad if you like.
Ingredients:
- zucchini - 2.5 kg;
- carrots, onions, peppers - 0.5 kg each;
- garlic - 150 g;
- greens;
- vinegar 9% - 150 ml;
- spices;
- salt - 50 g.
Cooking
- Zucchini and carrots are chopped with a grater, and onions and peppers are chopped with a knife.
- The remaining components are mixed and the vegetables are poured with the resulting mass, stirred and left for 3 hours.
- Korean-style zucchini salad is placed in jars for the winter, kept in a water bath for 15 minutes and closed.
Heh from zucchini in Korean
Heh from zucchini in Korean for the winter is a very appetizing and fragrant Korean salad. Unlike other Korean dishes, the zucchini in this savory salad is not grated on a special grater, but cut into plates. It is important that these plates are chopped as thin as possible so that the zucchini can marinate well.
Ingredients:
- carrots - 2 pcs.;
- zucchini - 1 kg;
- garlic - 4 cloves;
- large onion, sweet pepper - 1 pc.;
- oil - 150 ml;
- seasoning Lotus - a pinch;
- salt, sugar, vinegar - 1 teaspoon each;
- hot pepper, herbs.
Cooking
- Cut the zucchini into slices, add grated carrots, onions and herbs.
- Mix the rest of the ingredients.
- Combine vegetables with marinade and leave for half an hour.
- Juicy zucchini salad is distributed in Korean style in half-liter jars and kept in a water bath for 15 minutes, and then closed.
Korean spicy zucchini
A spicy Korean-style zucchini salad with the addition of bitter capsicum and red ground pepper will appeal to lovers of spicy, tongue-burning dishes. A fragrant salad will be ready almost immediately after pouring the marinade, and if you want to prepare it for future use, then it is better to sterilize it.
Ingredients:
- zucchini - 2 kg;
- hot chilli pepper - 200 g;
- apple cider vinegar 6% - 150 ml;
- sugar - 80 g;
- drinking water - 250 ml;
- salt - 20 g.
Cooking
- Zucchini is cut into thin circles, and the pepper is ground with a blender.
- Mix water with vinegar, oil, pepper, salt and sugar.
- Put the marinade on the stove and boil for 5 minutes.
- The resulting mixture is poured over zucchini and left for an hour.
- Korean-style zucchini salad is distributed for the winter in containers and rolled up after 15 minutes of sterilization.
Korean zucchini with vegetables
Korean-style zucchini for the winter with tomatoes, cucumbers, sweet peppers and carrots is excellent. Cooking them a little longer than pure zucchini, because the vegetables need more time to be thoroughly soaked in the marinade, but the result is worth it. Such a preparation is always one of the first to end.
Ingredients:
- zucchini - 1 kg;
- cucumbers, tomatoes - 700 g each;
- carrots, peppers - 3 pcs.;
- garlic cloves - 10 pcs.;
- seasoning - 20 g;
- granulated sugar, oil, vinegar - 100 g each;
- salt - 1 tbsp. a spoon.
Cooking
- Grind carrots, cucumbers and zucchini with a grater.
- Peppers and tomatoes are chopped into strips.
- All vegetables are mixed, seasoning is added, mixed and cleaned in the cold.
- Marinade is prepared from the remaining ingredients, poured into vegetables.
- A salad of zucchini and other vegetables in Korean for the winter is distributed in jars and rolled up after 20 minutes of sterilization.
Zucchini salad on a Korean grater
The tastiest salad imaginable. This preparation goes well with any side dish and with all meat dishes. And for those who do not like canning at all, such a salad is ready for use after 3 hours, when it is well infused and the vegetables are soaked.
Ingredients:
- zucchini - 3 kg;
- garlic - 150 g;
- seasoning - 1 tbsp. a spoon;
- onion - 0.5 kg;
- salt - 2 tbsp. spoons;
- sugar sand, oil - 1 glass each;
- vinegar 9% - 150 ml;
- parsley - 1 bunch.
Cooking
- Courgettes are rubbed on a grater, and onions are cut into half rings, parsley, garlic, and spices are added.
- Mix sugar, salt, oil in a saucepan and heat.
- Pour the dressing into the salad, pour in the vinegar, stir and leave for 3 hours.
- in Korean, they are distributed in half-liter jars, sterilized for a quarter of an hour and rolled up.
Korean-style salad of zucchini and cucumbers
Zucchini with in the winter is a preparation that is prepared very quickly. And it is eaten even faster, so it is recommended to cook it more. If you take young zucchini, then you can grate them on a grater without peeling. After sterilization, the workpiece will be stored even without a cellar.
Each vegetable has its own time. The long-awaited "squash" time has come. 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 for the winter season: they pickle, preserve, prepare various salads from zucchini with the addition of various vegetables. Harvested zucchini for the winter in Korean have an original taste, a wonderful dish using herbs and spices. There are quite a few options for their preparation, each of which has its own "zest". But in any case, it should be noted that even a novice hostess can do this dish.
A few tips for preparing the right Korean-style zucchini salad for the winter. First of all, use only young and strong vegetables for cooking. It is not necessary to peel them, but they should be cut according to the recipe: circles or straws. Other vegetables present in this salad (bell peppers, carrots, onions and others), cut in the same way. It is convenient to use a grater for Korean carrots, which is why this salad got its name. Cooking zucchini for the winter in Korean, be sure to let them brew in the marinade, because only in this case the dish will be filled with that unique taste and aroma for which we love Korean dishes so much. In winter, these zucchini will come in handy on your table. Their wonderful spicy taste and spicy aroma will make any dish they serve with much more appetizing.
Zucchini for the winter in Korean
Ingredients:
2.5 kg of young zucchini,
500 g carrots
500 g onion
5 sweet peppers
150 g garlic
greens (parsley, celery, dill, cilantro) - to taste.
For marinade:
1 stack Sahara,
1 stack vegetable oil,
2 tbsp salt,
150 ml 9% vinegar,
spices for Korean carrots.
Cooking:
Grate zucchini and carrots on a grater for Korean carrots, cut onion and pepper into thin strips. Grind the herbs and garlic, combine with vegetables and pour over the previously prepared marinade. Mix the vegetables thoroughly and let them brew for 3 hours. When the vegetable mass is marinated, put it in jars along with the marinade and sterilize: 0.5 liter jar - 15 minutes, 1 liter jar - 30 minutes. Then roll up the lids and when your jars are cool, move them to storage.
Zucchini in Pyongyang
Ingredients:
2-3 medium sized zucchini
3-4 garlic cloves,
½ stack vegetable oil,
½ stack 6% vinegar,
red or black ground pepper, salt - to taste.
Cooking:
Grate zucchini on a grater for Korean carrots, salt, pepper to taste, pour vinegar and mix. Let the mass stand for 15-20 minutes. Chop the garlic and put on top of the zucchini. Pour calcined vegetable oil over the zucchini, mix, place in sterilized jars and seal tightly with screw caps. Store in a cold place.
Zucchini in Korean for the winter (recipe number 2)
Ingredients:
3 kg zucchini,
3 sweet peppers
100 g garlic
1 l 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.
Cooking:
Grate the zucchini on a grater for Korean carrots, cut the sweet pepper into strips and mix with zucchini. Add Krasnodar sauce and chili sauce, ground black pepper, vegetable oil, sugar and salt to the vegetables. Boil 15 minutes. Then add chopped garlic and vinegar and cook for another 5-7 minutes. Pour the hot mass into sterilized jars and roll up.
Korean marinated zucchini
Ingredients:
4 medium sized zucchini
3 carrots
1 onion
4 garlic cloves,
1 yellow and 1 red bell pepper
1 tbsp sesame oil,
1 tbsp soy sauce,
2 tsp sesame seeds,
1 tbsp Sahara,
½ stack vegetable oil,
2 tsp red ground pepper,
2 tsp 70% vinegar,
ground black pepper - to taste.
Cooking:
Wash the zucchini, cut into thin circles, lightly salt and put under pressure for a couple of hours. Cut the onion into thin half rings and lightly fry, grate the carrots on a Korean grater, cut the pepper into thin strips. Drain the succulent from the zucchini k, mix with chopped garlic, pepper, onion and carrots. Mix the vegetable mixture well, add acetic acid and all other ingredients, mix again, add a little salt, arrange in sterilized jars and roll up.
Korean-style zucchini (recipe No. 3)
Ingredients:
1 kg zucchini,
3 bulbs
1 bunch dill,
2 garlic cloves
1 tsp Sahara,
½ tsp salt,
50 ml vegetable oil,
1 tbsp 9% vinegar.
Cooking:
Cut the washed and peeled zucchini lengthwise into thin strips (use a paring knife, the strips will be the thinnest), onion into thin half rings. Place the vegetables in a saucepan, pour in vegetable oil, add sugar and salt. Place the saucepan over medium heat for 5 minutes. Zucchini and onion should become translucent. While they are cooking, chop the dill, cut the garlic into thin slices. As soon as the zucchini and onion become transparent, add dill and garlic to the pan, mix and leave on the stove for another 2-3 minutes. Then remove the pan from the heat, put the contents in jars, which are sterilized for 10 minutes, and then immediately roll up.
Korean-style zucchini (recipe No. 4)
Ingredients:
2-2.5 kg zucchini,
500 g Korean carrots,
500 g onion
2-3 garlic cloves,
salt and black ground pepper - to taste.
For marinade:
1 stack vegetable oil,
1 stack Sahara,
1 stack table vinegar,
2 tbsp salt.
Cooking:
Cut the zucchini into thin slices or grate for Korean carrots. 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 to a saucepan, pour over the marinade and let it brew for 3-4 hours in the refrigerator. Then spread the vegetable mass along with the marinade in 0.5 l 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 marinade:
1 stack Sahara,
1 stack vegetable oil,
1 stack table vinegar,
ground coriander, ground black pepper - to taste.
Cooking:
Grate zucchini and carrots on a Korean grater. Onion cut into half rings. For the marinade, combine vegetable oil, vinegar, sugar, pepper and coriander. Pour vegetables with this marinade, mix well and leave for 2 hours. Then put the salad in jars, tamp it well and sterilize 0.5 l of the jar for 15 minutes, roll it up, turn it over and leave it warm for a day. Then move the jars of salad to a cold place for storage.
Zucchini in Korean for the winter (method number 6)
Ingredients:
3 medium sized zucchini
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 stack water.
Cooking:
Wash the zucchini, cut the stalks, cut into medium-sized circles. Put them in an enamel container in which the zucchini will marinate. Peel and finely chop the ginger. Wash the chili pepper, cut, remove the seeds and cut into small pieces. Pour water and vinegar into a separate pan, add ginger, chili pepper, sugar, salt and mix. Bring the mixture to a boil and cook for 2 minutes. Remove from heat, pepper, stir and leave for 5 minutes. Pour hot marinade into the pot with zucchini, mix 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 cold place.
Agree, such zucchini for the winter in Korean will appeal not only to lovers of zucchini, but also to everyone who is a fan of spicy Korean salads.
Good luck preparing!
Larisa Shuftaykina
Korean cuisine is one of the most ancient and colorful cuisines in the world. It is characterized by moderately spicy dishes that are to the taste of very many. In addition, Korean cuisine can be considered one of the most useful, as vegetables and herbs occupy a special place in it and are used in the preparation of almost all dishes.
Zucchini is one of the most popular and most sought after vegetables that is used in all sorts of dishes in different cuisines. Most often it is used as one of the ingredients of all kinds of stews, sautés and salads.
Most importantly, when preparing meals, use the young fruits of zucchini. In this case, the food will be very tasty and the zucchini can be used whole. If the zucchini is old, then it should be peeled and seeds.
Korean-style zucchini salad for the winter is one of the best options for preparing preservation. Zucchini can be cooked in a variety of ways. They can be spicy, salty, or have a slightly sweet taste. Whatever it was, everyone chooses what he likes. Korean-style zucchini salads are definitely favorites among residents of many countries of the world.
How to cook Korean zucchini salad for the winter - 15 varieties
Such a salad is a kind of “classic of the genre”. It is this recipe that most housewives use, deciding to stock up on Korean zucchini for the winter.
Ingredients:
- Zucchini - 3 kg.
- Carrots - 500 gr.
- Onion - 500 gr.
- Garlic - 2 heads
- Vinegar 9% - 100 ml.
- Vegetable oil - 200 gr.
- Salt - 2 tbsp. l.
- Sugar - 200 gr.
Cooking:
We clean and wash vegetables. Grate zucchini and carrots on a coarse grater. Finely chop the onion and garlic.
To save time and effort, you can use a food processor.
Now we add vinegar, oil, salt, sugar, seasoning for carrots in Korean to the vegetables and mix everything thoroughly. We lay out the finished salad in clean sterile jars, cover with lids and set to sterilize for 30 minutes. After this time, we roll up the jars, turn them upside down, wrap them up and let them cool.
The composition of this salad includes mainly green ingredients, it is for this reason that it received such a beautiful name.
Ingredients:
- Young zucchini - 2.5 kg.
- Carrots - 300 gr.
- Onion - 500 gr.
- Sweet green pepper - 5 pcs.
- Garlic - 150 gr.
- cilantro and celery - to taste
- Sugar - 1 cup
- Vegetable oil - 1 cup
- Salt - 2 tbsp. l.
- Vinegar 9% - 150 ml.
- Spices for Korean carrots - 1 pack
Cooking:
We start cooking zucchini in Korean by preparing the marinade. To do this, in a small bowl, mix vegetable oil, sugar, salt, vinegar and spices for Korean carrots.
We clean and wash vegetables. Grate zucchini and carrots on a Korean carrot grater. Onion and pepper cut into strips. Wash greens and chop. Pass the garlic through the garlic press. We combine all the vegetables in a deep container, mix, season with marinade and mix well again.
The salad prepared for seaming should be left to marinate for 3 hours, and then put into sterile jars, cover with lids and sterilize. Banks with a cooled "Fairy of greenery" can be hidden for storage.
Salad "Juicy" will be a real delicacy for lovers of spicy dishes.
Ingredients:
- Zucchini - 3 kg.
- Carrots - 1 kg.
- Onion - 800 gr.
- Garlic - 2 heads
- Vegetable oil - 150 gr.
- Sugar - 0.5 tbsp.
- Salt - 2 tbsp. l.
- Vinegar 9% - 100 ml.
Cooking:
We clean and wash vegetables. Grate zucchini and carrots on a Korean carrot grater. We chop the onion into thin half rings. Pass the garlic through the garlic press. Fry the onion in oil.
In a small bowl, mix chopped garlic, sugar, salt and spices. Add the prepared mixture to the pan with the onion and oil and mix well.
It is important to add garlic with spices to the onion while it is still hot.
We combine zucchini, carrots, still warm dressing, vinegar in one container and mix very thoroughly. "Juicy" is ready!
Now "Juicy" is laid out in clean sterile jars, cover with lids and set to sterilize for 20 minutes.
Such a salad for the winter can be called quite exotic. The main reason for this is the combination of zucchini and honey in it.
Ingredients:
- Zucchini - 1 kg.
- Parsley - 1 bunch
- Salt - 1 tsp
- Black ground pepper - 1/3 tsp
- Olive oil - 200 ml.
- Vinegar 6% - 4 tbsp. l.
- Honey - 3 tsp
- Garlic - 4 cloves
- Seasoning for Korean carrots - to taste
Cooking:
We clean the zucchini and garlic. My zucchini, garlic and herbs. Cut the zucchini into medium-sized strips. Finely chop the greens. We chop the garlic.
Salt, pepper, chopped zucchini, add herbs, mix and leave for 30 minutes. At this time, you can start preparing the marinade.
In a deep bowl, mix honey, olive oil, garlic and vinegar. The marinade is ready.
When the zucchini is infused, drain excess water from them, season with marinade and mix well. At the very end, add Korean seasoning for carrots to the zucchini. Its quantity depends solely on the taste preferences of the one who cooks.
Arrange the finished salad in jars, cover with lids, sterilize for 20 minutes and roll up.
Such a salad will not only please with its taste, but also pleasantly surprise with a bright appearance. Thanks to its presentable appearance, a jar of Korean-style zucchini and sweet pepper salad would be very appropriate to take with you as a treat.
Ingredients:
- Zucchini - 1 kg.
- Carrots - 3 pcs.
- Sweet pepper - 3 pcs.
- Garlic - 1 head
- Seasoning for Korean carrots - 2 tsp.
- Sugar - 0.5 tbsp.
- Vinegar 6% - 0.5 tbsp.
- Vegetable oil - 0.5 tbsp.
- Salt - 1 tbsp. l.
Cooking:
We clean and wash vegetables. Three carrots and zucchini on a Korean carrot grater. Pepper cut into strips. We chop the garlic.
Mix vegetables and seasoning for Korean carrots well and leave in the refrigerator for 5 hours. While the salad is cooling, prepare the marinade.
Mix vegetable oil, sugar, salt and vinegar.
When the vegetables are infused, add the marinade to them and mix well.
It is best to mix the ingredients for Korean zucchini salad with your hands.
We lay out the finished salad in clean, dry and sterile jars, cover with lids, sterilize, roll up and, at the very end, let the cans with preservation cool.
Salad "Festive" differs from the classic Korean zucchini salad recipe in its brightness. It will be a wonderful decoration for any holiday table. For its preparation, you will need zucchini of three colors.
Ingredients:
- Zucchini - 3 kg. (1 kg of zucchini of different colors)
- Carrots - 500 gr.
- Onion - 500 gr.
- Bulgarian pepper (different colors) - 6 pcs.
- Garlic - 2 heads
- Seasoning for carrots in Korean - 1 pack
- Sugar - 200 gr.
- Vinegar - 200 mg.
- Vegetable oil - 20 mg.
- Greens - to taste
Cooking:
We clean and wash vegetables. Three zucchini and carrots on a coarse grater, or on a grater for Korean carrots. Pepper and onion cut into medium-sized squares. Mince the garlic and finely chop the herbs.
In a deep bowl, combine and mix the prepared vegetables and herbs. Then add sugar, salt, seasoning for carrots in Korean to them and mix again. Next, pour vegetable oil, vinegar into the salad and mix.
The finished salad should be covered with cling film and left in the refrigerator for about 3 hours. Then, you can either eat it right away, or close it for the winter. To do this, put the prepared salad in sterile dry jars, cover them with a lid, and sterilize for 20 minutes. and roll up.
Salad "Korean zucchini" in its recipe is very similar to the salad "Classic". The difference between them lies in the cutting of vegetables.
Ingredients:
- Zucchini - 3 kg.
- Carrots - 500 gr.
- Onion - 500 gr.
- Garlic - 2 heads
- Vinegar 9% - 100 ml.
- Vegetable oil - 200 ml.
- Sugar - 200 gr.
- Salt - 2.2 tbsp. l.
- Seasoning for carrots in Korean - 2 packets
Cooking:
We clean and wash vegetables. Three carrots on a grater for carrots in Korean, rub the garlic on a large grater, chop the onion in half rings, cut the zucchini into large cubes.
In a deep container, mix all the vegetables, salt, sugar, oil, seasoning for carrots and leave for 2 hours in a cool place. After this time, we lay out the salad in sterile jars, sterilize them for 30 minutes. from the moment the water boils and roll up. We hide the cooled cans in storage places.
This original appetizer with a spicy taste will appeal to many. In addition, such preservation can be used as an ingredient for other dishes.
Ingredients:
- Zucchini - 1 pc.
- Garlic - 3 cloves
- Carrots - 1 pc.
- Soy sauce - 1 tbsp. l.
- Vegetable oil - 2 tbsp. l.
- Vinegar - 2 tbsp. l.
- Red ground pepper - to taste
- Salt - to taste
Cooking:
We clean and wash vegetables. Cut the zucchini into thin half slices. Pass the garlic through the garlic press. Grate carrots for Korean carrots. Combine zucchini, carrots and garlic and mix. Now it's time for the marinade.
To prepare the marinade, mix soy sauce, vegetable oil and vinegar. Pour the vegetables with the prepared marinade, mix well again and, if necessary, salt. Let the salad rest for about 1 hour. Then we put it in sterile jars, cover with lids, sterilize for about 20 minutes and roll up
Salad "Winter" differs from other Korean-style zucchini salads in its spiciness.
Before you roll it into jars, it makes sense to taste the salad and, if something is missing, then add spices to taste.
Ingredients:
- Zucchini - 1.3 kg.
- Carrots - 300 gr.
- Onion - 250 gr.
- Bulgarian pepper - 3 pcs.
- Garlic - 75 gr.
- Parsley - 1 bunch
- Sugar - 0.5 tbsp.
- Salt - 1 tbsp. l.
- Korean seasoning - 0.5 tbsp. l.
- Vegetable oil - 100 ml.
- Vinegar 9% - 80 ml.
Cooking:
We clean and wash vegetables. Grate carrots and zucchini on a Korean carrot grater. Pepper and onion cut into small strips. Finely chop the garlic and herbs.
Now all the vegetables should be mixed in a deep bowl, add salt, sugar, vinegar, vegetable oil, seasoning to them and mix thoroughly again. We cover the finished salad with a lid and leave it in a cool place for 2 hours. Periodically it needs to be stirred.
Put the infused salad in sterile jars, sterilize, roll up and let cool “under a fur coat”.
Salad "Winter" is ready!
Squash and zucchini are related vegetables to a certain extent. And a salad with such Korean-style vegetables will become a real meal.
Ingredients:
- Zucchini - 2 kg.
- Squash - 1 kg.
- Carrots - 500 gr.
- Onion - 500 gr.
- Garlic - 150 gr.
- Sugar - 1 cup
- Vegetable oil - 1 cup
- Vinegar - 1 cup
- Salt - 2 tbsp. l.
- Seasoning for carrots in Korean - 1 package.
Cooking:
We clean and wash all vegetables. Grate zucchini, squash and carrots on a Korean carrot grater. Pass the garlic through the garlic press. Onion cut into half rings. Now all the vegetables should be combined in a volumetric container, mix well and let it brew for 2 hours.
While the salad is infused, prepare the marinade. To do this, mix vegetable oil with salt, sugar, vinegar and Korean carrot seasoning. The marinade is ready.
Season the vegetables with marinade, mix, put in dry, sterile jars and sterilize for about 20 minutes. After sterilization, the jars can be rolled up. The salad is ready. Store this salad in a cool, dark place.
Salad "Gentle" from Korean zucchini is relatively insipid. It does not include garlic and uses only 1 tablespoon of Korean carrot seasoning.
Ingredients:
- Zucchini - 4 kg.
- Carrots - 500 gr.
- Onion - 500 gr.
- Sugar - 200 gr.
- Salt - 2 tbsp. l.
- Vinegar - 150 ml.
- Vegetable oil - 1 tbsp.
- Seasoning for Korean carrots - 1 tsp.
Cooking:
We wash and clean vegetables. We rub the carrots and zucchini on a Korean carrot grater, and cut the onion into small half rings. In a large container, mix vegetables with salt, sugar, vinegar, vegetable oil and seasoning for Korean carrots. The salad is almost ready!
We let the “Gentle” salad brew for several hours, then we put it in sterile jars, sterilize it, roll it up and cool it.
Salad "Gentle" can be hidden until winter!
This inimitable salad is suitable both for consumption as an independent dish and will become the basis for preparing first courses.
Ingredients:
- Cauliflower - 1 kg.
- Zucchini - 2 kg.
- Carrots - 1 kg.
- Onion - 800 gr.
- Garlic - 2 heads
- Vegetable oil - 150 gr.
- Spices for carrots - 1.5 tbsp. l.
- Sugar - 0.5 tbsp.
- Salt - 2 tbsp. l.
- Vinegar 9% - 100 ml.
- Water - 1 l.
Cooking:
We clean and wash vegetables. We disassemble the cauliflower for flowering and boil for 2 minutes in salted water. After this time, we take out the cabbage and let it cool.
Grate zucchini and carrots on a coarse grater. Onion cut into half rings. We chop the garlic.
When the cabbage has cooled, all vegetables should be carefully and thoroughly mixed and seasoned with marinade. The marinade is prepared as follows.
In a small bowl, mix vegetable oil, sugar, salt, vinegar and spices for carrots.
The finished salad should be allowed to brew in a cool place for 3 hours, after which it can be laid out in jars, sterilized and rolled up. It is important to remember that the salad is laid out only in sterile jars and after sterilization it must cool completely.
The name of this salad for the winter speaks for itself. It is very spicy and perfect as an appetizer.
Ingredients:
- Zucchini - 2 kg.
- Carrots - 400 gr.
- Onion - 400 gr
- Garlic - 150 gr.
- Greens - 1 bunch
- Vegetable oil - 150 gr.
- Vinegar 9% - 100 gr.
- Ground coriander - 2 tsp
- Ground red pepper - 1 tsp
- Sugar - 150 gr.
- Salt - 1.5 tbsp. l.
- Ground red paprika - 2 tsp
- Black ground pepper - 0.5 tsp.
Cooking:
We clean and wash vegetables. Carrots and zucchini should be chopped with a Korean carrot grater. Onion cut into thin half rings. Finely chop the greens. We scroll the garlic through a meat grinder. Mix all vegetables and herbs in one bowl. Now let's start preparing the marinade.
For the marinade, we take a small deep bowl and combine vegetable oil, vinegar, sugar, salt, black pepper, paprika, coriander and red pepper in it. Now all this should be thoroughly mixed.
Pour the finished marinade into a container with vegetables and mix everything thoroughly. Now you should cover the container with the salad with a towel and leave to marinate for about two hours. After this time, the “Gentle” salad can be preserved.
We lay out the salad in sterile jars, pour the marinade remaining in the container, cover with lids, sterilize and roll up. Salad for the winter is ready!
Before placing these jars in storage places, they must be completely cooled in a warm place, or “under a fur coat”.
Korean pickled vegetable salad is a real find for any housewife. A piece of meat or fish and such a salad - a full dinner is ready!
Ingredients:
- White cabbage - 1 kg.
- Carrots - 200 gr.
- Bulgarian pepper - 200 gr.
- Zucchini - 220 gr.
- Vinegar - 220 ml.
- Vegetable oil - 1 l.
- Sugar - 320 gr.
- Salt 55 gr.
Cooking:
We clean and wash vegetables. Grate carrots and zucchini on a Korean carrot grater. Pepper cut into strips. Cut the cabbage into medium-sized squares.
Before preparing the salad, carrots and cabbage should be poured with boiling water and left for a few minutes. After this time, combine all the vegetables together.
The next step in the preparation of the salad is the preparation of the marinade. To do this, mix vegetable oil, vinegar, sugar and salt. The marinade is ready. Now add it to the vegetables and mix everything thoroughly. Let the salad marinate for several hours.
We put the finished salad in sterile jars, sterilize and roll up. Then we let the jars cool and hide until winter.
Ingredients:
- Zucchini - 2 pcs.
- Carrots - 2 pcs.
- Bulgarian pepper - 1 pc.
- Garlic - 6 cloves
- Onion - 0.5 pcs.
- Vegetable oil - 200 mg.
- Vinegar - 50 mg.
- Sugar - 4 tbsp. l.
- Salt - 2 tbsp. l.
- Korean spices - 20 gr.
Cooking:
We clean and wash vegetables. We rub zucchini and carrots on a large grater, or a grater for carrots in Korean. Onion and sweet pepper cut into strips. We chop the garlic.
In a deep bowl, combine carrots, zucchini, peppers, onions and mix thoroughly. Now let's move on to the marinade.
In a small bowl, mix oil, vinegar, sugar, salt, spices and garlic. We mix everything. Season the vegetables with the resulting marinade, and mix everything again.
We place the salad in sterile jars, sterilize for about 20 minutes. and roll up. Enjoy your meal!
Zucchini blanks continue to evoke emotions of genuine admiration in me. What a magical vegetable this zucchini is! I made Korean-style zucchini for the winter today. I tried it - amazingly delicious! Do not pay attention to the fact that this winter salad looks unprepossessing. I assure you: no one at the table will look at him. They swept away immediately. And this is not my personal opinion. The husband, a little vegetable lover, ate the whole plate and said, "More!" I want to warn you right away: I’m not a big fan of mega-sour “Korean” salads, so I added a minimum of vinegar to the marinade, and put more spices. The result was very juicy, sweet and sour with a slight spicy note of Korean-style zucchini for the winter, a recipe with a photo, you can see everything in detail. If you have any questions, be sure to ask! I forgot to say that the recipe is budgetary: in addition to zucchini, carrots and onions are added to the salad. I indicated the number of vegetables with the expectation that the salad would be enough for exactly 2 liter or 4 half-liter jars. There will be little left to try, but don’t get too carried away, otherwise you will have to close 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 heaping tablespoon of salt
- 7 tablespoons of vinegar 9%
- 2 teaspoons Korean carrot seasoning
- 5 garlic cloves (medium)
A simple Korean-style zucchini recipe for the winter
Korean zucchini salad for the winter is very simple. We take zucchini, carrots and onions. We clean the carrots. We do not clean the zucchini if they are young (we have not sold others for a long time). We take a special grater for carrots in Korean and start slicing vegetables. I didn't have one. But I found it right away, in the utensils department of the nearest hypermarket. It cost 89 rubles. My only regret is 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?
That's not quite all, but almost. We still need to chop the onion. We clean from the husk, divide in half, then in half again and thinly thinly.
Three garlic on a fine grater.
We mix everything.
We turn to the preparation of marinade for zucchini in Korean. Pour seasoning for Korean carrots into a bowl. Add vegetable oil and vinegar.
Add sugar, salt. We mix everything. It turns out an unattractive, but magically fragrant mixture, which must be poured into a saucepan with salad.
It is best to mix with your hands, but if you don’t like messing around in oil, then you can use a spoon. Salad will immediately give juice. Cover it with a lid and put it in the refrigerator. At least 2 hours. I put it on overnight.
By morning, the salad acquired the very aroma and taste that we love so much in purchased Korean salads. So much juice stood out that it completely covered the salad. I put the salad in jars.
And it remains to sterilize these jars. Without sterilization, the salad will not stand! We lay a cloth napkin on the bottom of a large saucepan. We expose banks. From a kettle or any other container, fill the pan with cold water so that it reaches the level of the shoulders of the cans.
Bring 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 completed, screw the caps on. We turn the jars upside down, and when they cool down, we remove them for the winter.
How to cook Korean zucchini seasoning
If you don’t have a seasoning for Korean carrots on sale (for example, my friend who lives in America can’t get it anywhere), then with the help of this instruction you will make a mixture with an authentic taste.
- 1-1.5 teaspoons coriander
- 1 teaspoon ground black pepper (or a mixture)
- ground chili pepper on the tip of the leg,
- 1 heaping teaspoon dried garlic
I made a set of spices after studying many recipes. And, to my great happiness, I got the very flavor of Korean salads, which cannot be confused with anything. 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 such 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 a salad. You can grind them in a coffee grinder. But if you do not have it, then put the seeds in a bag and roll with a rolling pin, as shown in the photo.
The second important character is peppercorns. It should not be in the form of a finished powder, but freshly ground. It can be ground in the same way as coriander. But for these purposes I buy pepper in a mill. Very comfortably! And the third equally 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 it in quite a bit and it gave a decent sharpness. If you don't like it, don't put it down. The taste of the salad will still be authentic.
They cause a lot of trouble, but how pleasant it is to open jars with various goodies in a cold and snowy winter. It does not matter at the same time: vegetables in jars or fruits, but they remind us so much of a warm summer. But zucchini blanks are a separate issue. Korean-style zucchini for the winter will also remind you of summer colors and “wealth” from the garden.
Everyone without exception likes a Korean-style zucchini appetizer for the winter, so I heartily recommend this simple Korean-style zucchini recipe to you. Cooking zucchini in Korean includes such an important step as sterilization, without it, alas, nothing. Therefore, be patient to prepare this Korean-style zucchini salad for the winter: very simple and incredibly tasty.
For Korean-style zucchini, I found another interesting use: as a filling for pita bread. Paired with crispy lettuce and salty feta cheese, it makes for an incredible picnic appetizer.
In this recipe for Korean zucchini for the winter, I used all the "Korean" spices separately, except for hot peppers. 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 glass of 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-style zucchini for the winter:
We clean the carrots and grate them for Korean carrots.
We do the same with zucchini, only in young zucchini you need to remove the soft part with seeds: it rubs poorly, and you get something like porridge.
Onion cut into thin half rings.
In a large bowl, mix zucchini, carrots, and onions.
We prepare all the ingredients for the marinade: salt, sugar, spices, vinegar.
Then we combine all the ingredients for the marinade in a separate bowl, stir well.
Pour all the vegetable oil and our marinade into the prepared vegetables, and mix thoroughly.
We cover the bowl with Korean-style zucchini for the winter with a lid, or tighten it with a film, and send it to the refrigerator for at least 2 hours.
In the meantime, we sterilize jars with lids in any convenient way. When our Korean-style zucchini is infused, the aroma will be heard throughout the house! We lay out the salad in sterile jars.
In a wide saucepan we put a cotton napkin on the bottom, and place the jars with the workpiece. Pour water into the pan up to the shoulders of the jars, cover the salad with sterile lids and put on fire. We bring this whole structure to a boil, sterilizing half-liter for 15-20 minutes, liter for 25-30 minutes.
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