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 Korean-style zucchini both in jars with or without sterilization for the winter, and make delicious and quick salads for 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. Toasted sesame seeds can be added 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, so bright with a pungent taste and spicy aroma salad 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
- ground black pepper - to 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. Chop garlic and hot pepper 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 it 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. Pass the garlic through a press, you can fine grater rub. 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 seasoning for dried carrots – 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 for 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. Korean carrot seasoning will give our dish a spicy, fiery taste with a unique aroma.
This delicious zucchini salad for the winter is prepared 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 prepare a delicious Korean-style appetizer, 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. The seasoning deserves special attention, as it gives the dish an 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, we don’t 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!
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 easily remove it with our hands or a knife. Grind the pulp into small pieces.
4. Finely chop the greens. And grate the carrots on a 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. Here you can use seasoning or get by with 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 pepper. 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 to dissolve bulk products. 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. First cut the bell pepper 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.
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. 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
Prepare this korean salad making zucchini for the winter at home will not be difficult. 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 spicy 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:
Vegetables for Korean zucchini salad cut into large pieces 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
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 tbsp.
- salt - 3 tbsp. l.
- sugar - 150 gr.
- ground coriander - 2 tbsp. l.
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.
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 great addition to pasta and rice, it will improve the taste of meat and chicken, and its main advantage over classic recipes for zucchini caviar is the 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 desire and taste preferences, and a good helper To prepare this dish you will need a special grater.
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:
- 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.
- Bell pepper rinse well and remove the middle, lay it horizontally and cut into thin long strips.
- 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.
- The onion should be peeled, divided in half and placed so that when cutting it falls apart into strips on its own.
- Grind the garlic on a fine grater or process it with a garlic press.
- We put all the vegetables in a deep enamel container and begin to prepare the filling.
- 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.
- Now pour the remaining liquids into the marinade - soy sauce, vinegar and oil, mix it well.
- 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.
- Pour the marinade over the salad, mix and boil for 2 - 3 minutes, and then put the salad in clean jars!
Thanks to spicy pouring The salad stores well 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 according to taste. The simplest and quick salad you can prepare it exactly according to 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 aroma for you winter salad! 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:
- Cut the peeled zucchini into thin half rings, no more than 3 mm wide.
- Chop carrots using the same principle.
- You can chop the onion finely, or you can make sticks out of it that look like straws.
- Grind the garlic in a garlic press or use a fine grater.
- 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!
- And for winter harvesting 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
Delicious and aromatic zucchini salads will be an excellent reminder of the hot summer, as well as a source useful substances, because vegetables are practically not subjected to heat treatment! Experiment with flavors Bon appetit and up 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
Pickled vegetables in korean style etched into my memory from 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 step by step recipe answers to FAQ, 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 slicing (as for Korean carrots) will turn out tender in ready 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 others delicious 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. Looks great Green pepper, and red 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.
- 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.
- In the oven you can process a large batch of dishes at once. Place the jars upside down without lids in cold oven- on the grill 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.
- 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:
- Coriander seeds - 1 teaspoon
- Black peppercorns - 1 teaspoon
- Dried garlic (can be in granules) - 1 teaspoon
- 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, this dietary product low in calories, but 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 great snack, with a characteristic and many-loved crunch.
- Squash caviar - 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 cooking variations great amount: with rice, carrots and onions.
Korean zucchini for the winter is a popular spicy appetizer on tables.
The main feature of zucchini canning 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 useful elements decreases, so you can reduce this harm and prepare the twist by sterilizing the zucchini directly in a glass jar.
Method closed sterilization and the use of natural preservatives allow you to preserve maximum benefits for the body, while taste qualities remain on high level, and the durability of seaming increases.
So, let's look at a couple of simple recipes.
Step-by-step recipe for Korean zucchini for the winter without sterilization
This one is spicy and a little spicy salad It will instantly become your favorite among canned foods, and this snack 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 |
To prepare the marinade:
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-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 |
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A quick way to make a couple of jars of delicious salad:
This recipe does not include Korean carrot seasoning; it’s easy to make yourself:
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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, 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 is wonderful vegetable snack It will appeal to those who do not like spicy dishes, because it has a special spicy and slightly sweet taste.
| Ingredients | Cooking method |
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-recipe: Korean zucchini with tomatoes
Recipe for winter preparation of Korean-style zucchini with mustard
Give spicy twist And unusual taste Mustard will help Korean-style zucchini.
| Ingredients | Cooking method |
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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.
Special secrets in the recipe zucchini twists no, this vegetable can be canned 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 |
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Conclusion
Use proven recipes, following the step-by-step instructions, and you will enjoy winter healthy dish, delighting household members and guests with an excellent snack. Bon appetit everyone!
Good afternoon.
I had already finished making collections of recipes and began to gradually move on, but, unexpectedly, I came across such a wonderful type of preparation as Korean zucchini.
I knew that in Korean there are not only carrots, but also, for example, but this was the first time I encountered such a method of preparing zucchini.
I also searched on the Internet and found several ways of cooking with a different set of products. And this selection is the result of my curiosity and interest in such an original dish.
As you can see, the choice is quite varied and you can start cooking right now - you probably have necessary products for cooking using at least one of the presented methods.
Korean zucchini for the winter with seasoning for Korean carrots
The most logical way to cook something Korean is to use Korean carrot seasoning. Everything's there necessary spices to give the desired spiciness.
Ingredients for 4 liter jars:
- Zucchini - 3 kg
- Carrots - 0.5 kg
- Pepper (sweet) - 0.5 kg
- Onion - 0.5 kg
- Garlic 7-8 cloves
- Vinegar 9% – 160 ml
- Sunflower oil – 150 ml
- Sugar - 100 g
- Salt 2-3 tbsp.
- Seasoning for Korean carrots - 20 g
Preparation:
1. To give a snack the right kind you need to use a grater for Korean carrots. You need to grate zucchini and carrots on it.
If the zucchini is not young, then you need to remove the peel and ripened seeds from them.
Cut the sweet (or bell) pepper into small strips.
2. Cut the onion into small cubes, add to the rest of the vegetables and mix.
3. Next add spices: sugar, salt, seasoning for Korean carrots, vinegar, sunflower oil and garlic, passed through a press.
Mix everything thoroughly again, cover the container with a lid and leave to marinate for 2-2.5 hours.
During marinating, the mixture must be stirred 2-3 more times.
4. Place the finished salad in jars in advance. Fill the jars with vegetables up to the shoulders and pour the marinade up to the top.
5. Since the vegetables have not been heat-treated, the filled jars must be sterilized. Without sterilization, the workpieces will turn sour one hundred percent. Don't skip this extremely important step.
Cover the jars with sterilized lids and place them in a saucepan with cold water so that the water reaches the cans up to the hangers, turn on medium heat, wait until the water boils and then set another 15 minutes for cans with a capacity of 0.5 liters and 25 minutes for liter cans.
To prevent the jars from bursting, they should not touch each other, and a cotton towel should be placed on the bottom of the pan.
6. After this, we roll up the jars (or screw them on if the lids have threads), turn them over, cover them with a blanket and leave them like that until they cool completely.
After cooling, store in a cool place.
Korean zucchini: the most delicious recipe without bell pepper
Now let’s start removing “extra” products from the recipe so that you can make sure that a delicious salad can be prepared without an impressive list of vegetables.
Ingredients for 4 cans of 0.5 l:
- 2 kg zucchini
- 1 kg carrots
- 0.5 kg onions
For the marinade:
- 1 cup of sugar
- 2 tablespoons salt
- 1 cup sunflower oil
- 1 cup 9% vinegar
- Coriander - to taste
- Black pepper - to taste
Preparation:
1. Wash the zucchini and carrots, peel and grate them like Korean carrots. Cut the onion into small cubes. Combine vegetables in one deep container. Add all the spices, vinegar, vegetable oil, mix.
Cover the container with a lid and leave to marinate for 2 hours.
2. Place the finished salad in sterilized jars, compacting it tightly and pouring over the marinade so that it reaches almost to the neck.
3. Then the filled jars must be sterilized in a pan of water, as shown in the first recipe, rolled up and left to cool upside down under a blanket.
Then store in a cool place.
Photo recipe for cooking zucchini in Korean without carrots
In this version we remove the carrots. In general, the only vegetables left are zucchini, the rest are spices. So that option can well be called classic recipe zucchini in Korean.
Ingredients:
- 3 medium zucchini
- Bunch of greens (dill, parsley)
- Garlic - 4-5 cloves
- Korean carrot seasoning - 2 tbsp. no slide
- Sugar - 1 tbsp. with a slide
- Salt - 1 tbsp. no slide
- Vegetable oil- 6 tbsp.
- Vinegar 9% - 3 tbsp.
The indicated amount of ingredients is enough to fill a 1 liter jar.
Preparation:
1. Since starting products Not much at all, and the cooking won’t take too long. As in all recipes, we grate the zucchini using a Korean carrot grater.
If it is already old, then first remove the peel and rub only the sides of the zucchini, leaving a “core” with seeds.
2. Add garlic squeezed out with a garlic press and all the prepared spices to it. As well as vinegar and vegetable oil. Mix everything thoroughly and cover the bowl. cling film and leave to marinate for 2 hours.
During these 2 hours, the zucchini will completely marinate and release its juice.
3. Ready snack need to be put into jars and sterilized. You can take a 1 liter jar, or, as in this example, you can take a slightly smaller one so as not to open a large jar once again.
4. Place the jars in a saucepan at the bottom of which is lined with a cotton towel, pour cold water so that the water reaches the hangers of the jars and place on medium heat.
From the moment the water boils, sterilize the jars for exactly 5 minutes, then remove and close with sterilized lids. There is no need to keep it longer, otherwise you will end up with porridge instead of crispy zucchini. This is true for 0.25 liter cans. For half liter jars the time is 15 minutes, for liter jars it is 25.
5. Closed jars turn them over onto the lids and leave them to cool without covering them with a blanket.
Zucchini under Korean carrots for the winter
Another possible variant- take only carrots and zucchini. I am sure that no one who tries this salad will guess what is so interesting added to the carrots.
Ingredients for 2 0.5 l jars:
- Zucchini – 750 g
- Carrots – 200 g
- Salt – 0.5 tbsp.
- Sugar – 2 tbsp. (without slide)
- Vegetable oil – 60 ml
- Korean carrot seasoning – 1-2 tbsp.
- Table vinegar 9% – 40 ml
Preparation:
1. If you looked at the previous recipes, then you won’t see anything new in this one. Zucchini and carrots need to be grated on a special grater, add all the spices to them, mix and leave to marinate for 2-2.5 hours, covered with film or just a clean towel.
2. During this time, the vegetables will release juice and a large amount of liquid will appear at the bottom of the bowl.
3. Vegetables need to be placed in sterilized jars, compacting them tightly enough, and then add liquid (marinade), filling the jars up to the neck.
4. Cover the jars with lids and place them in a saucepan with water.
The water should be up to the hangers of the cans and it should be cold.
We put the pan on the fire, bring the water to a boil and then set it for another 15 minutes (for 0.5 liter cans).
5. Then we take out the jars, roll up the lids and leave the jars to cool under the blanket upside down.
Winter snack with instant hot peppers
Refusal large quantity makes cooking easier and faster. But this does not negate the waiting time for marinating and the mandatory procedure for sterilizing filled jars.
Ingredients for 3 0.7 l jars:
- Zucchini - 3 kg
- Onion - 0.5 kg
- Carrots - 0.5 kg
- Sugar - 150 g
- Vegetable oil - 150 ml
- Vinegar 9% - 1 cup (200 ml)
- Salt - 3 tbsp.
- Coriander - 2 tbsp.
- Hot pepper - 1 pc.
Preparation:
1. Cut off the stalk and inflorescence from the zucchini and grate it on a Korean carrot grater. And again, I remind you that overripe vegetables need to be peeled and left with a loose center with seeds.
2. Grate the carrots on it, cut the onion into thin half rings, and hot pepper chop into any shape. Combine all vegetables in one bowl.
3. Pour all the spices and all the liquids into a bowl, mix and leave to steep for 2 hours.
It is advisable to stir the salad 2-3 times during this time.
4. After 2 hours, place the vegetables in pre-sterilized jars, cover with lids and send for sterilization.
We put them in a saucepan, pour in water so that it reaches the hangers of the jars, turn on medium heat and boil them for 20 minutes from the moment the water boils.
5. After this, close the jars and put them in a warm place until they cool completely. Then store it in a cool place.
Video on how to cook Korean zucchini for the winter in jars
If you still have questions about preparation or something is not clear about sterilization, then I recommend watching this interesting and informative video.
Vegetables marinated in soy sauce are to die for
Well, I left the best for last original recipe in which the marinade is prepared with soy sauce. You definitely haven't tried this before.
Ingredients:
- Zucchini - 2 pcs.
- Carrots - 1 pc.
- Bell pepper - half
- Onion - 1 piece
- Greens - a bunch
- Hot red pepper - quartered
- Salt - 0.5 tsp
- Sugar - 2 tsp.
- Coriander - 1 tsp.
- Grain mustard - 1 tsp.
- Soy sauce - 2 tbsp.
- Sunflower oil – 100 ml
- Vinegar 9% - 2 tbsp.
- Garlic - 3-4 cloves
- Ground black pepper - 0.5 tsp.
Preparation:
1. Prepare vegetables. Three carrots on a Korean grater, cut the onion into very thin half rings, cut the bell pepper into strips, and cut the hot pepper into rings. Place everything in one deep bowl.
2. In it we put garlic, squeezed through a press, chopped herbs and zucchini, sliced or grated into thin rings.
3. Heat vegetable oil over medium heat. It should become hot, but under no circumstances should it boil.
You can add a sprig of rosemary to the oil for flavor.
4. Now prepare the marinade. To do this, combine soy sauce, vinegar and all the spices in one bowl. Mix thoroughly until sugar and salt are completely dissolved.
5. Pour the marinade over the vegetables, add hot oil and mix everything together. Then we leave the vegetables to marinate. With this marinade, 30 minutes will be enough.
6. Place the finished Korean-style zucchini in sterilized jars and, as in all previous recipes, sterilize them again after filling.
Then cool upside down under a blanket and store in a cool place.
Now, it seems, we have gone through all possible combinations. And you know what I like most? All presented options for zucchini are ready to eat after marinating. So you don't have to wait until winter to open a jar. You can eat some right now, and store some for the winter.
And that's all for me, thank you for your attention.
They turn out very tasty and immediately fly off the table. Korean-style zucchini is especially in demand. Spicy lovers will definitely appreciate this snack. In general, Korean-style vegetables appeared on Russian tables not long ago, but immediately won an honorable place among the leaders in preparations. It won't be difficult to prepare them. Especially if you are cooking zucchini. This is a picky vegetable that is not difficult to work with. At the same time, all dishes from it turn out delicious.
To prepare zucchini for the winter, they only require proper heat treatment. No additional steps for long storage not required. However, during cooking and stewing, a large proportion of nutrients and vitamins are lost. To preserve them as much as possible, cook Korean zucchini. The cooking method does not require additional cooking, stewing or frying. It is enough to simply sterilize the salad directly in the jars.
So now I will show you my favorite recipes for delicious... spicy zucchini. Prepare everything according to the list, we are starting.
Menu:
1. Korean zucchini for the winter, spicy, with carrots and sweet peppers
For those who have never tried to cook this dish, I suggest starting with this recipe. It is very simple to prepare and now you will see for yourself. The sharp and piquant taste of crispy vegetables will not leave anyone indifferent. Try it too!
Ingredients:
- 2 carrots;
- 1 large bell pepper (or two small ones);
- 1 onion;
- 2 tablespoons granulated sugar;
- a bunch of fresh herbs;
- 2 small zucchini;
- 6 cloves of garlic;
- 1 tablespoon coarse salt;
- a stack of vegetable oil;
- 5 tablespoons of vinegar (9%);
- hot pepper to taste;
- 1 full tablespoon of Korean vegetable seasoning;
Now, during the summer season, all the ingredients can be picked from the beds.
Cooking steps:
1. Wash the zucchini, wipe and cut into cubes. You can use the Korean carrot grater attachment. It is in this recipe that I cut the zucchini into larger pieces to add variety. appearance dishes. Other vegetables will be thin strips here.
If you have to work with more mature zucchini, with hard skin, then you need to peel it first.
2. Grate the carrots using a grater with a special attachment.
3. Chop the onion into thin long pieces. Sweet pepper You also need to chop it into thin and long strips, comparable to onions. Finely chop the greens. Chop the garlic with a knife. Combine all these ingredients in one bowl.
4. In a separate bowl, mix all other ingredients. It turns out spicy marinade. Pour vegetables over it. Mix thoroughly so that each piece is fully saturated with the marinade. Leave covered or with a napkin for 3 hours. During this time, the vegetables will release natural juice, in which they will be marinated.
5. After 3 hours, you can put the salad in clean jars. First you need to distribute the vegetables, and then pour the resulting marinade equally.
6. Cover with lids. Place a towel or napkin on the bottom of a tall pan. Place the jars on it and pour water up to the neck. Place on the stove and boil for 20-30 minutes. This is necessary so that our vegetables can be stored longer. If you neglect this procedure, the lids will swell within a couple of weeks.
7. After sterilization, the lids must be screwed tightly, and the jars must be placed upside down and wrapped in a warm cloth. After a few hours, check them for leaks. The next morning, after complete cooling, you can transfer the workpieces to a storage location.
Good preparations to you!
2. Korean-style zucchini salad for the winter
A tasty and crispy treat for winter storage We'll cook the vegetables right now. Let's take zucchini and carrots as a basis. Makes a great snack. You can eat it within a few hours. And this salad can be stored rolled up all winter.
Ingredients:
- a kilogram of fresh carrots;
- half a kilo of onions;
- a glass of granulated sugar;
- a glass of vinegar (9%);
- 2 kilograms of young zucchini or zucchini;
- a glass of vegetable oil;
- 2 tablespoons of coarse non-iodized salt;
- a packet of mild vegetable seasoning.
If you were unable to buy special seasoning, add a mixture of coriander and ground red pepper.
Cooking steps:
1. Cut the carrots with a knife into thin oblong pieces. If possible, use a special grater.
2. Do the same with zucchini. If the vegetables are still young, there is no need to peel them.
3. Finely chop the onion.
4. Mix all vegetables with your hands. In a separate container, mix the remaining ingredients for the marinade. Try to dissolve the granulated sugar and salt as much as possible. Pour the resulting solution over the vegetables and stir thoroughly again so that the marinade is evenly distributed in the dish. In this form, you need to leave the salad, after closing the dish with a lid, for 3 hours. There is no need to put it in the refrigerator, just leave it on the table.
5. After the allotted time, the vegetables will be released sufficient quantity pickling juice. First, you need to place the vegetables themselves in the jars, and then distribute the marinade evenly. Cover with lids.
6. The final step will be to sterilize the salad directly in the jars. This is a very important condition, since the components of the workpiece have not undergone preliminary thermal preparation. Boil the jars in boiling water for 15-20 minutes. Then you can roll up the lids.
Now the hot jars need to be carefully placed on the edge of a warm cloth, upside down. Cover with it overnight. The next day you can transfer it to the refrigerator or basement.
3. The most delicious Korean zucchini for the winter
This salad flies off the table in no time. Delicious, aromatic and crispy, it won our hearts. Every summer, as soon as the first zucchini appears, I make sure to close several jars for the winter. The non-cooking method of preparation pleases me most of all, because it retains all the main amounts of vitamins. Try it and see for yourself!
Ingredients:
- 3 kilograms of zucchini;
- a pack of seasoning for Korean vegetables;
- half a kilo of carrots;
- 3 tablespoons salt;
- a glass of 9% vinegar;
- half a kilo of bell pepper;
- a glass of granulated sugar;
- half a kilo of onions;
- 2 heads of garlic;
- half a glass of oil.
1. Zucchini must first be cut into thin slices lengthwise, and then chopped into strips across. Width no more than 3 centimeters. Place them in a deep bowl and add 1 tablespoon of salt. In this case, be sure to take a regular one, not iodized salt coarse grind. Mix with your hands. This procedure will trigger the active release of juice from the zucchini. Let sit for 10-20 minutes while you prepare the other vegetables.
2. Rub the carrots through a Korean grater. Turn sweet peppers, without seeds and partitions, into thin strips. Cut the onion into thin semicircles. Pass the garlic through a special press. Mix these vegetables together in one bowl.
3. For the marinade, mix salt and sugar in vinegar until completely dissolved. Then add oil and stir again.
4. Meanwhile, the zucchini has released a sufficient amount of juice. They need to be thoroughly squeezed out of the liquid. We don't need it, so you can safely pour it out. Combine zucchini with other vegetables, add seasoning and season with marinade. Taste it. If you lack heat or salt, make up for the deficiency. Crush the contents and cover with a lid. Leave for 2-3 hours. During this time, you need to prepare the jars and lids.
5. Place the finished salad into jars, pressing it tightly. The marinade also needs to be evenly distributed.
6. Place the jars, covered with lids, into the pan. Sterilize at boiling for 20-30 minutes. After this, you need to screw on the lids and put them away for storage.
4. Video - Korean-style pickled zucchini for the winter
In conclusion, I would like to share another recipe that I often practice. To avoid any questions, watch the video description.
If you have never canned Korean-style zucchini before, be sure to try it. By spending a few minutes on preparation in the summer and waiting 2-4 hours for marinating, in winter you will ensure that you have the opportunity to enjoy a crispy snack. You can eat it like independent dish or add your favorite side dish. This salad will serve as a dish for a family dinner or ceremonial table. Bright, crispy and very tasty treat will come in handy in any case!
Very soon I will introduce you to new culinary discoveries. Good luck with your preparations and long storage! See you soon!
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