Korean zucchini salad for the winter. Korean zucchini - Korean recipes

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

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

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

Korean zucchini salad is quick and tasty

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

Ingredients:

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

Cooking steps:

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

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

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

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

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

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

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

Happy preparations to you!

Korean zucchini for the winter with pepper and garlic

A pickle on the table is always appropriate. And if they are fragrant, crispy and spicy zucchini with peppers and carrots - this is absolutely delicious.

Ingredients:

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

Cooking steps:

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

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

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

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

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

Happy storage!

Korean winter appetizer of zucchini and carrots

Such a snack flies off the table into in a matter of minutes. Guests always ask for more!

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

Ingredients:

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

Cooking steps:

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

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

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

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

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

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

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

All. Can be stored.

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

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

Ingredients:

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

Cooking steps:

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

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

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

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

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

Let them last as long as you want!

Video: Salad – zucchini in Korean

This salad is just as good restaurant dishes, neither in appearance nor in taste. You can prepare it for immediate consumption, or marinate it for the winter. If you choose the second option, the finished dish must be sterilized in jars and then rolled up.

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

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

Read, cook and share the results!

Love spicy salads, prepare an appetizer of pickled zucchini in Korean instant cooking. I have collected the most delicious recipes for you, which I will be happy to share. The unpretentious vegetable grows in almost all summer residents. Low calorie, the abundance of useful substances has made zucchini popular among fans of healthy eating.

Secrets of delicious cooking

Bribes huge variety dishes, among which pickled zucchini is the leader. Spicy, aromatic Korean salad is a wonderful appetizer and side dish. Thanks to the abundance of different seasonings, it is possible to vary the taste of the dish and come up with more and more new recipes.

For this dish, it is better to take young specimens; they marinate faster and have thin skin.

You can cut the zucchini for pickling in any way, it doesn’t matter. Divide the vegetable into circles, strips, plates, and small pieces. The main thing in the proposed recipes is to maintain the proportions of the ingredients. It is the right combination of seasonings that gives unique taste favorite dish. All methods are suitable for harvesting spicy zucchini for the winter, but I’ll tell you specifically about the preparation separately.

The most delicious Korean zucchini recipe

Many are sure that a decent taste of salad can be achieved only by adding seasonings for Korean carrots. I will try to dissuade adherents of this statement by offering a recipe that I consider the easiest and most delicious.

You will need:

• Medium sized zucchini – 4 pcs.
• Sweet pepper (take red - the salad will turn out elegant).
• Carrots – 3 pcs.
• Garlic cloves – 4 pcs.
• Bulb.
• Sesame seeds - 2 small spoons.
• Sesame oil - large spoon.
• Soy sauce - large spoon.
• Sugar - a tablespoon.
• Table vinegar – 2 small spoons.
• Sunflower oil – ½ cup.
• Spicy hot pepper– 2 teaspoons.
• Black pepper, salt.

Step-by-step cooking recipe:

1. Peel the zucchini and cut into rounds. Very young specimens, with thin skin, you don't have to clean it.
2. Place in a bowl, sprinkle with salt. Press down with pressure and do other things for 2 hours. The circles will give juice and be salted.
3. Grate the carrots with coarse shavings (you can use a special grater for preparing Korean dishes).
4. Chop the onion into half rings. Simmer in a frying pan small quantity oil until transparent.
5. Finely chop the garlic cloves. Divide the bell pepper into strips.
6. Drain the excess juice from the bowl with the zucchini, add the prepared vegetables.
7. Sprinkle with spices, pour in vinegar, sauce, oil. Stir, taste the marinade for salt and spiciness. Add as necessary. The marinade should be slightly stronger than the desired taste of the product.
8. Place the snack in the cold and leave for an hour. Try again. If the salad is not soaked enough, wait additional time.

Korean marinated zucchini with carrots

An easy to prepare snack recipe - with Korean carrot seasoning. Many people prefer to assemble the seasoning composition themselves. For the uninformed, I inform you: it definitely includes coriander, nutmeg, cardamom, cloves, black pepper.

Take:

• Zucchini - kilogram.
• Carrots – 3 pcs.
• Sunflower oil – 50 ml.
• Garlic - a couple of cloves.
• Salt - a teaspoon.
• Seasoning for carrots - spoon.
• Sugar – 50 gr.

How to cook:

1. Chop the zucchini into slices or chop on a Korean grater. Do the same with carrots.
2. Combine vegetables in a bowl, add sugar and salt.
3. Add crushed garlic to the pulp, Korean seasoning.
4. Preheat vegetable oil, let it boil and pour into the salad.
5. Stir and refrigerate for an hour.

Quick Korean appetizer of zucchini with honey

The salad cannot be called dietary, since honey will add calories. Spicy and slightly sweet, the salad is so tasty that you can risk your figure just once.

You will need:

• Vegetable – 500 gr.
• Salt – ½ small spoon.
• Sunflower oil – 100 ml.
• Soy sauce - spoon.
• Honey – 2 small spoons.
• Garlic cloves – 3 pcs.
• Spicy seasonings - cardamom, red pepper, cloves, coriander.

Preparation:

1. Remove the rough skin from adult zucchini and cut into thin slices. Sprinkle with salt and set aside for half an hour.
2. In a separate bowl, combine honey with sauce, spices, and crushed garlic.
3. Heat the oil, pour over the salad and mix well.
4. Keep in the refrigerator for at least half an hour. Then start tasting.

Instant Korean zucchini

A quick way to prepare a savory dish. Suitable for preparing snacks a quick fix when you urgently need to set the table at any time.

Prepare:

• Vegetable – 1 kg.
• Carrots - a couple of pieces.
• Garlic – 4 cloves.
• Onion.
• Vegetable oil – 150 ml.
• Sugar - a spoon.
• Bell pepper.
• Chili pepper - pod.
• Table vinegar - spoon.
• Salt - spoon.
• Any greens.

How to cook:

1. Pour boiling water over the sliced ​​zucchini. After a couple of minutes, drain the liquid.
2. Coarsely grate the carrots and add them to the zucchini.
3. Cut the onion into half rings, remove the middle from the pepper and divide into strips. Place in a bowl. Then add chopped herbs (parsley, dill).
4. Marinade: crushed garlic, vinegar, oil, salt, black pepper, sugar. Combine, use blenders to mix evenly and pour the contents of the bowl.
5. If the mass is not completely covered, press down with pressure for 30 minutes.

The most delicious spicy Korean zucchini salad

Which ones Korean salads I haven’t tried it, but I gave this recipe the highest rating. It’s incredibly easy to prepare, and you can adjust the spiciness yourself by adding spices.

• Zucchini - about a kilogram.
• Garlic cloves – 3-4 cloves.
• Vegetable oil – 100 ml.
• Seasoning for carrots in Korean.
• Vinegar 9% - 70 ml.
• Various types of peppers ( hot chili required), salt and sugar to taste.

How to make a snack:

1. Slice the zucchini into thin slices (strips).
   Place in a bowl in layers, sprinkling with the seasonings listed in the recipe.
2. Separately, pour oil and vinegar into a saucepan, throw in the garlic. Heat until boiling and season the Korean salad.
3. An hour after infusion, start tasting.

Video with a recipe for instant Korean zucchini. Watch, learn, do and enjoy!

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 as a whole meal, but low-calorie side dish to meat and fish. They are also delicious added to fresh cabbage or boiled potato salads.

After the step-by-step recipe - answers to FAQ, incl. by sunset.

How to diversify the composition of the salad. How to mix spices into Korean carrot seasoning. How to sterilize jars.

Quick navigation through the article:

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 zucchini korean style for the winter, from the given quantity it will be 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, then 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 in length or obliquely to the blades and hold out only one direction down, rather than the traditional 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 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. 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 yourself up delicious salad to maintain the firmer 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 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.

Useful tips: Mix conveniently 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?

Hit additives - 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.

1. Pour a glass of water into the multicooker, place a mesh and turn on the “Steam” mode - 10-12 minutes. We place the jars on the grid - upside down. Let the containers steam for 10 minutes, remove and let dry. We boil ordinary lids in the bowl itself, right while sterilizing the jars. Self-screwing lids simply pour boiling water in a separate clean bowl.
2. In the oven you can process a large batch of dishes at once. Place the jars upside down without lids in 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.
3. In a large pot of water. We put a towel on the bottom and place the jars, preferably on their sides, but you can also upside down. The water is warm or cold. Let it boil and keep on medium heat for up to 10 minutes. You can cover the pan with a suitable iron colander so that you can place the dishes on it as well. So the upper tier is sterilized with steam, and the containers below are boiled in water.

How to make your own seasoning

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

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

We hope you have already decided to close Korean zucchini for the winter. The most delicious recipe with photos will help you cope with it effortlessly. There is virtually no hassle, and excellent results are guaranteed. Share your experience in the comments!

And pay attention to others simple seams from “Easy Recipes” - “Homemade Preparations”.

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Zucchini in Korean is quick way prepare something tasty and savory dish. Having made such an appetizer, you can put it on the table at any time and diversify the menu.

Traditional Korean zucchini for the winter

Korean winter squash is prepared with certain hot spices. But you can always reduce or increase their number based on your preferences.

Required Products:

• two kilograms of zucchini;
• half a spoon of vinegar;
• sugar and salt to your taste;
• two cloves of garlic;
• two red peppers;
• two carrots;
• ground coriander, red and black pepper.

Cooking process:

1. We wash the zucchini and carrots and grate them on a Korean grater to form thin strips.
2. Remove the cap from the pepper, remove the seeds and cut it into slices.
3. Mix the prepared vegetables together, season with spices and crushed garlic, and leave in the refrigerator for five hours.
4. Separately combine oil, vinegar, salt and sugar and pour this mixture over the vegetables, stirring thoroughly.
5. Leave for a few more hours, then distribute into sterilized jars and seal.

Instant recipe

The instant recipe consists of almost the same ingredients, but at the same time vegetables do not need to be marinated for so long, which means the zucchini will be ready after just a couple of hours.

Required Products:

• one Bell pepper;
• two cloves of garlic;
• one onion and carrot;
• 50 milliliters of vegetable oil;
• salt, sugar and various spices to your taste;
• two zucchini.

Cooking process:

1. Zucchini is chopped in any convenient way, filled with water and simmered over low heat for 10 minutes to soften.
2. Cut carrots and peppers into slices, chop onions, herbs and garlic into small pieces.
3. Remove the zucchini from the heat, drain the water and let the vegetables cool.
4. Mix the prepared vegetables together and pour in a marinade of oil, salt, sugar and spices, such as black and red pepper.
5. Let everything sit for an hour and the dish is ready to serve.

Cooking rings with turmeric and marinade

Required Products:

• two kilograms of zucchini;
• one onion and one sweet pepper;
• five spoons of sugar;
• five glasses of water;
• spoon of turmeric;
• half a glass of vinegar.

Cooking process:

1. Peel the zucchini, cut into circles, sprinkle with salt and leave for five hours to soak. Then drain the resulting liquid and squeeze them out.
2. Add half the specified amount of turmeric to them and mix.
3. Add diced onions and thinly sliced ​​peppers there.
4. Combine vinegar, water, sugar, remaining turmeric, bring this mixture to a boil and pour it over the vegetables.
5. Distribute the resulting salad into sterilized jars and store in a cool place or serve when it has cooled.

Korean marinated zucchini with carrots

Korean marinated zucchini with carrots – savory snack, which is ideal for any second course or as an addition to meat fried over a fire.

Required Products:

• 50 milliliters of vegetable oil;
• kilogram of zucchini;
• 50 grams of sugar;
• three carrots;
• four tablespoons of vinegar;
• garlic clove;
• teaspoon salt;
• spoon of Korean carrot seasoning.

Cooking process:

1. Peel, rinse and chop the carrots using a special Korean grater.
2. Add half the specified amount of sugar, a little salt and seasoning to it.
3. Cut the zucchini into circles, add to the carrots, stir, pour vinegar on top, sprinkle with the remaining sugar and crushed garlic.
4. You need to heat the oil, but do not let it boil and pour it over the vegetables.
5. Mix everything well, place in any sealable container and leave in the refrigerator for at least an hour before serving.

Method of cooking slices with honey and soy sauce

This quick option cooking delicious and savory snacks. But the calorie content of such a dish is higher, precisely due to the honey and soy sauce in the composition.

Required Products:

• 100 milliliters of vegetable oil;
• half a spoon of salt;
• two tablespoons of vinegar;
• 500 grams of zucchini;
• spoon of soy sauce;
• any hot spices to your taste;
• two spoons of honey;
• three cloves of garlic.

Cooking process:

1. Wash the zucchini, cut into thin slices and sprinkle with salt.
2. Mix separately soy sauce, honey, vinegar, crushed garlic and selected spices.
3. Pour the squeezed zucchini with this mixture, then cover them with well-heated vegetable oil, mix, and the dish is ready to serve after standing in the cold for half an hour.

The hottest and most delicious salad

Required Products:

• 100 milliliters each of vinegar and vegetable oil;
• three zucchini;
• three cloves of garlic;
• Korean carrot seasoning;
• salt, sugar and ground pepper to your taste.

Cooking process:

1. We wash the zucchini well, cut it into thin strips and begin to lay them out in a bowl in layers, while sprinkling them with sugar, salt and selected spices.
2. Mix oil, vinegar, crushed garlic, warm it up a little and pour the zucchini with this marinade, mix and leave in the refrigerator for about an hour before serving.

Cooking process:

1. We cut the zucchini into rings so that they are not thick and pour boiling water over them. After a couple of minutes, drain the liquid and mix with Korean grated carrots.
2. Turn onions and peppers into rings and add to zucchini and carrots. If desired, you can sprinkle with chopped herbs.
3. Combine crushed garlic with vinegar, oil, ground pepper, salt and sugar.
4. Use the mixture to completely cover the vegetables and put them in the refrigerator for at least 30 minutes.

Zucchini is a versatile vegetable. Without having its own pronounced taste, it serves an excellent basis for cooking various conservation for the winter - salads, caviar and even jam. One of the most delicious, affordable and quick recipes for preparing food for future use is Korean-style canned zucchini. Long thin zucchini strips with vegetables and hot spices are marinated in own juice, turn out crispy and juicy. I've tried several popular recipes Korean-style zucchini, which can be “closed” for the winter. The results of their experiments, supplemented step by step photos, I present to you. I'm sure you'll find a snack to your liking. I do not prepare canned food on an “industrial” scale, so you can safely increase the amount of ingredients several times - I indicated the proportions of the products and the approximate yield of the dish.

Features of cooking zucchini in Korean

• The composition of the salad may vary depending on your taste preferences and the availability of certain vegetables. I usually add carrots, bell peppers, onions, and greens in large quantities to the zucchini.
• If you use ready-made (store-bought) seasoning, pay attention to its components: there should be nothing except natural spices. This can affect not only the taste of zucchini, but also the duration of their storage (preservation can ferment).
• The same goes for salt. Use only regular stone table salt. Neither iodized nor “extra” are suitable for preparing canned salads.
• You can prepare Korean seasoning at home, knowing its composition. Usually black, hot red pepper, paprika, ground coriander, dried garlic, salt. It is better to use dry rather than liquid seasoning.
• To speed up the release of juice, cover the salad with a flat plate and place a weight on top.
• The amount of seasoning must be adjusted to your taste. It is better to put less spices at first, taste and add, if necessary.

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

Instant recipe with onions and peppers, preparation for the winter

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

Ingredients:

Basic:

For the marinade:

Yield: 2 liter (4 half liter) jars.

Method of preparation, quick recipe with photo:

Wash, peel, and grate carrots for Korean salads. Cut the washed and dried zucchini into thin strips or grate them too. Cut the onion into thin half rings. Cut the pepper into strips.
Finely chop the garlic with a knife. If you prepare Korean zucchini for the winter, soak the greens in cold water for a few hours. If you are preparing an appetizer immediately for the table, you can simply rinse the parsley or dill thoroughly. Chop clean greens. Place all prepared vegetables in a large bowl. To prepare the marinade, mix oil, vinegar, salt, and spices.
Pour the marinade into the zucchini and carrots. Mix the contents of the bowl with your hands, squeezing the salad a little so that it releases the juice faster. Cover the bowl and leave room temperature for 1-2 hours. During this time, the vegetables will release quite a lot of juice, so no additional liquid is added when preserving the salad. Zucchini can be served or rolled up for the winter. Place the zucchini in clean, dry jars - liter or half liter. Sterilize filled jars in a large saucepan of boiling water. Liter jars- for 20 minutes, half-liter - 15 minutes. Close the zucchini with screw caps or roll up with a key. Turn the jars over. If a leak does not appear within 10-15 minutes, put the canned food in its normal position and wrap it up. Store cooled zucchini.
Store in a cellar or pantry. The shelf life of the preserved product is 1 year.

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

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

Ingredients:

Yield: approximately 1 l

Step-by-step preparation with photos:

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

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

The most delicious Korean zucchini with seasoning for Korean carrots

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

What we will cook from:

Yield: 1 liter (2 half liter) jars.

Step-by-step photo recipe:

Wash and chop the zucchini into long thin strips on a special grater. Grind the washed, peeled carrots in the same way. Place vegetables in a deep bowl. Add sugar and salt.
Pour in the bite and oil. Add Korean seasoning and stir. Let the salad sit at room temperature for 1-3 hours.
This quick recipe does not involve the use of hot marinade or brine. The main liquid is vegetable juice, mixed with marinade. Quite a lot of it will stand out, as you can see in the photo. To prepare for the winter, place the snack in washed and dried jars. Place them in a cold oven, then preheat it to 140-150 degrees. Sterilize half-liter jars with preservation for 15, and liter jars for 20 minutes from the moment the oven heats up.
Seal the zucchini with clean, dry lids. Cool upside down and hide.

You can also prepare for future use Korean carrots . This is very convenient: I opened a jar of orange salad and immediately put it on the table. There is no need to wait until the carrots are properly marinated and infused. I described proven cooking methods in this one.

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

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

Required ingredients:

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

Yield: 1.5 l.

Cooking procedure:

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

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