Korean cuisine is one of the most ancient and colorful cuisines in the world. It is characterized by moderately spicy dishes that are enjoyed by many. In addition, Korean cuisine can be considered one of the most useful, since vegetables and herbs occupy a special place in it and are used in the preparation of almost all dishes.

Zucchini is one of the most popular and most sought-after vegetables and is used in all kinds of dishes from different cuisines. It is most commonly used as an ingredient in all kinds of stews, sautés and salads.

The most important thing is to use young zucchini fruits when preparing meals. In this case, the food will be very tasty and the zucchini can be used whole. If the zucchini is old, then it should be peeled from the skin and seeds.

Korean-style zucchini salad for the winter is one of the best preservation options. Zucchini can be prepared in a wide variety of ways. They can be spicy, salty, or slightly sweet. Be that as it may, everyone chooses what he likes. Korean-style zucchini salads are definitely favorites among residents of many countries of the world.

How to make Korean zucchini salad for the winter - 15 varieties

This salad is a kind of "classic of the genre". It is this recipe that most housewives use, deciding to stock up on Korean zucchini for the winter.

Ingredients:

• Zucchini - 3 kg.
• Carrots - 500 gr.
• Bulb onions - 500 gr.
• Garlic - 2 heads
• Vinegar 9% - 100 ml.
• Vegetable oil - 200 gr.
• Salt - 2 tbsp. l.
• Sugar - 200 gr.

Preparation:

We clean and wash vegetables. Grate the zucchini and carrots on a coarse grater. Finely chop the onion and garlic.

You can use a food processor to save time and effort.

Now add vinegar, oil, salt, sugar, Korean carrot seasoning to the vegetables and mix everything thoroughly. Put the finished salad in clean sterile jars, cover with lids and set to sterilize for 30 minutes. After this time, we roll up the jars, turn them upside down, wrap them up and let them cool.

This salad contains mainly green ingredients, for this very reason, it received such a beautiful name.

Ingredients:

• Young zucchini - 2.5 kg.
• Carrots - 300 gr.
• Bulb onions - 500 gr.
• Green sweet peppers - 5 pcs.
• Garlic - 150 gr.
• Cilantro and celery to taste
• Sugar - 1 glass
• Vegetable oil - 1 glass
• Salt - 2 tbsp. l.
• Vinegar 9% - 150 ml.
• Spices for Korean carrots - 1 pack

Preparation:

We start cooking zucchini in Korean by making the marinade. To do this, in a small bowl, mix vegetable oil, sugar, salt, vinegar and spices for Korean carrots.

We clean and wash the vegetables. We grate the zucchini and carrots on a carrot grater in Korean. Cut the onion and pepper into strips. Wash the greens and grind them. Pass the garlic through the garlic. Combine all vegetables in a deep container, mix, season with marinade and mix well again.

The salad prepared for rolling should be left to marinate for 3 hours, and then put in sterile jars, cover and sterilize. Banks with cooled "Greenery Extravaganza" can be hidden for storage.

The "Juicy" salad will become a real delicacy for lovers of spicy dishes.

Ingredients:

• Zucchini - 3 kg.
• Carrots - 1 kg.
• Bulb onions - 800 gr.
• Garlic - 2 heads
• Vegetable oil - 150 gr.
• Sugar - 0.5 tbsp.
• Salt - 2 tbsp. l.
• Vinegar 9% - 100 ml.

Preparation:

We clean and wash the vegetables. Grate the zucchini and carrots on a carrot grater in Korean. Chop the onion into thin half rings. Pass the garlic through the garlic. Fry the onions in oil.

In a small container, mix chopped garlic, sugar, salt and spices. Add the prepared mixture to the pan to the onion and butter and mix well.

It is important to add the spiced garlic to the onion while it is still hot.

We combine zucchini, carrots, still warm dressing, vinegar in one container and mix very thoroughly. Juicy is ready!

Now we put “Juicy” on clean sterile jars, cover with lids and set to sterilize for 20 minutes.

Such a salad for the winter can be called quite exotic. The main reason for this is the combination of zucchini and honey in it.

Ingredients:

• Zucchini - 1 kg.
• Parsley - 1 bunch
• Salt - 1 tsp
• Ground black pepper - 1/3 tsp.
• Olive oil - 200 ml.
• Vinegar 6% - 4 tbsp l.
• Honey - 3 tsp
• Garlic - 4 cloves
• Seasoning for Korean carrots - to taste

Preparation:

We clean the zucchini and garlic. My zucchini, garlic and herbs. Cut the zucchini into medium-sized strips. Finely chop the greens. Chop the garlic.

Salt and pepper the chopped zucchini, add herbs, mix and leave for 30 minutes. At this time, you can start preparing the marinade.

In a deep bowl, combine honey, olive oil, garlic and vinegar. The marinade is ready.

When the zucchini is infused, you should drain the excess water from them, fill with marinade and mix well. At the very end, add Korean-style carrot seasoning to the zucchini. Its amount depends solely on the taste preferences of the person who cooks.

Put the prepared salad in jars, cover with lids, sterilize for 20 minutes and roll up.

Such a salad will not only delight you with its taste, but will also pleasantly surprise you with its bright appearance. Due to its presentable appearance, it would be very appropriate to take a jar of Korean zucchini and sweet pepper salad with you as a treat.

Ingredients:

• Zucchini - 1 kg.
• Carrots - 3 pcs.
• Sweet pepper - 3 pcs.
• Garlic - 1 head
• Seasoning for Korean carrots - 2 tsp
• Sugar - 0.5 tbsp.
• Vinegar 6% - 0.5 tbsp
• Vegetable oil - 0.5 tbsp.
• Salt - 1 tbsp l.

Preparation:

We clean and wash vegetables. Three carrots and zucchini on a Korean carrot grater. Cut the pepper into strips. Chop the garlic.

Mix the vegetables and Korean carrot seasoning well and leave in the refrigerator for 5 hours. While the salad "cools", prepare the marinade.

Mix vegetable oil, sugar, salt and vinegar.

When the vegetables are infused, add the marinade to them and mix well.

It is best to stir the ingredients for the Korean-style zucchini salad with your hands.

We put the finished salad in clean, dry and sterile jars, cover with lids, sterilize, roll up and, at the very end, let the preserved jars cool.

The "Holiday" salad differs from the classic recipe for Korean-style zucchini salad in its brightness. It will be a wonderful decoration for any festive table. To prepare it, you will need three colors of zucchini.

Ingredients:

• Zucchini - 3 kg. (1 kg of zucchini of different colors)
• Carrots - 500 gr.
• Onions - 500 gr.
• Bell pepper (different colors) - 6 pcs.
• Garlic - 2 heads
• Korean seasoning for carrots - 1 pack
• Sugar - 200 gr.
• Vinegar - 200 mg
• Vegetable oil - 20 mg.
• Greens to taste

Preparation:

We clean and wash the vegetables. Three zucchini and carrots on a coarse grater, or on a grater for Korean carrots. Cut the pepper and onion into medium-sized squares. Chop the garlic and finely chop the herbs.

Combine and mix prepared vegetables and herbs in a deep bowl. Then add sugar, salt, Korean carrot seasoning to them and mix again. Next, pour vegetable oil, vinegar into the salad and mix.

The prepared salad should be covered with cling film and left in the refrigerator for about 3 hours. Then, you can either eat it right away, or close it for the winter. To do this, put the prepared salad in sterile dry jars, cover them with a lid, sterilize for 20 minutes. and roll it up.

The Korean Zucchini salad is very similar in its recipe to the Classic salad. The difference between the two is the cutting of vegetables.

Ingredients:

• Zucchini - 3 kg.
• Carrots - 500 gr.
• Bulb onions - 500 gr.
• Garlic - 2 heads
• Vinegar 9% - 100 ml.
• Vegetable oil - 200 ml.
• Sugar - 200 gr.
• Salt - 2.2 tbsp l.
• Korean style carrot seasoning - 2 bags

Preparation:

We clean and wash vegetables. Three carrots on a grater for carrots in Korean, rub the garlic on a coarse grater, chop the onion in half rings, cut the zucchini into large cubes.

In a deep container, mix all the vegetables, salt, sugar, butter, carrot seasoning and leave in a cool place for 2 hours. After this time, we put the salad in sterile jars, sterilize it within 30 minutes. from the moment the water boils and roll it up. We hide the cooled cans in storage places.

This original appetizer with a spicy taste will appeal to many. In addition, this preservation can be used as an ingredient in other dishes.

Ingredients:

• Zucchini - 1 pc.
• Garlic - 3 cloves
• Carrots - 1 pc.
• Soy sauce - 1 tbsp l.
• Vegetable oil - 2 tbsp. l.
• Vinegar - 2 tbsp. l.
• Ground red pepper - to taste
• Salt to taste

Preparation:

We clean and wash vegetables. Cut the courgettes into thin half slices. Pass the garlic through the garlic. Grate the carrots on a Korean carrot grater. Combine zucchini, carrots and garlic and mix. Now it's the turn of the marinade.

To prepare the marinade, mix the soy sauce, vegetable oil and vinegar. Pour vegetables with the prepared marinade, mix well again and, if necessary, salt. Let the finished salad brew for about 1 hour. Then we put it in sterile jars, cover with lids, sterilize for about 20 minutes and roll up

The "Winter" salad differs from other salads from Korean-style zucchini by its spiciness.

Before you roll it into jars, it makes sense to taste the salad and, if something is missing, then add spices to taste.

Ingredients:

• Zucchini - 1.3 kg.
• Carrots - 300 gr.
• Bulb onions - 250 gr.
• Bulgarian pepper - 3 pcs.
• Garlic - 75 gr.
• Parsley - 1 bunch
• Sugar - 0.5 tbsp.
• Salt - 1 tbsp l.
• Korean seasoning - 0.5 tbsp. l.
• Vegetable oil - 100 ml.
• Vinegar 9% - 80 ml.

Preparation:

We clean and wash the vegetables. We grate carrots and zucchini on a carrot grater in Korean. Cut the pepper and onion into small strips. Finely chop the garlic and herbs.

Now all vegetables should be mixed in a deep bowl, add salt, sugar, vinegar, vegetable oil, seasoning to them and mix thoroughly again. Cover the finished salad with a lid and leave in a cool place for 2 hours. It needs to be mixed periodically.

Put the present salad in sterile jars, sterilize it, roll it up and let it cool “under a fur coat”.

Winter salad is ready!

Squash and squash are somewhat related vegetables. And a salad with such vegetables in Korean will become a real gorge.

Ingredients:

• Zucchini - 2 kg.
• Squash - 1 kg.
• Carrots - 500 gr.
• Bulb onions - 500 gr.
• Garlic - 150 gr.
• Sugar - 1 glass
• Vegetable oil - 1 glass
• Vinegar - 1 glass
• Salt - 2 tbsp. l.
• Korean seasoning for carrots - 1 packet.

Preparation:

We clean and wash all vegetables. Zucchini, squash and carrots are grated on a carrot grater in Korean. Pass the garlic through the garlic. Cut the onion into half rings. Now all vegetables should be combined in a volumetric container, mixed well and allowed to infuse for 2 hours.

While the salad is infused, we are preparing the marinade. To do this, mix vegetable oil with salt, sugar, vinegar and Korean-style carrot seasoning. The marinade is ready.

Season the vegetables with marinade, mix, put in dry, sterile jars and sterilize for about 20 minutes. After sterilization, the cans can be rolled up. The salad is ready. Store this salad in a cool, dark place.

Korean style salad "Delicate" from zucchini is relatively bland. It does not contain garlic and uses just 1 tablespoon of Korean carrot seasoning.

Ingredients:

• Zucchini - 4 kg.
• Carrots - 500 gr.
• Bulb onions - 500 gr.
• Sugar - 200 gr.
• Salt - 2 tbsp. l.
• Vinegar - 150 ml.
• Vegetable oil - 1 tbsp.
• Seasoning for Korean carrots - 1 tsp.

Preparation:

We wash and clean vegetables. Grate the carrots and zucchini on a Korean-style carrot grater, and cut the onion into small half rings. In a spacious container, mix vegetables with salt, sugar, vinegar, vegetable oil and seasoning for Korean carrots. The salad is almost ready!

Let the salad "Delicate" brew for several hours, then put it in sterile jars, sterilize, roll up and cool.

You can hide the "Delicate" salad until winter!

This inimitable salad is suitable both for consumption as an independent dish, and will become the basis for the preparation of first courses.

Ingredients:

• Cauliflower - 1 kg.
• Zucchini - 2 kg.
• Carrots - 1 kg.
• Bulb onions - 800 gr.
• Garlic - 2 heads
• Vegetable oil - 150 gr.
• Spices for carrots - 1.5 tbsp. l.
• Sugar - 0.5 tbsp.
• Salt - 2 tbsp. l.
• Vinegar 9% - 100 ml.
• Water - 1 liter.

Preparation:

We clean and wash vegetables. We disassemble the cauliflower for flowering and boil for 2 minutes in salted water. After this time, take out the cabbage and let it cool.

Grate the zucchini and carrots on a coarse grater. Cut the onion into half rings. Chop the garlic.

When the cabbage has cooled down, all the vegetables should be gently and thoroughly mixed and seasoned with marinade. The marinade is prepared as follows.

In a small bowl, combine vegetable oil, sugar, salt, vinegar and carrot spices.

The finished salad should be allowed to brew in a cool place for 3 hours, after which it can be laid out in jars, sterilized and rolled up. It is important to remember that the salad is laid out only in sterile jars and after sterilization it must cool completely.

The name of this salad for the winter speaks for itself. It is very spicy and is perfect as a snack dish.

Ingredients:

• Zucchini - 2 kg.
• Carrots - 400 gr.
• Onions - 400 gr
• Garlic - 150 gr.
• Greens - 1 bunch
• Vegetable oil - 150 gr.
• Vinegar 9% - 100 gr.
• Ground coriander - 2 tsp
• Ground red pepper - 1 tsp.
• Sugar - 150 gr.
• Salt - 1.5 tbsp l.
• Ground red paprika - 2 tsp
• Ground black pepper - 0.5 tsp.

Preparation:

We clean and wash vegetables. Grind carrots and zucchini with a Korean carrot grater. Cut the onion into thin half rings. Finely chop the greens. Scroll the garlic through a meat grinder. Mix all vegetables and herbs in one container. Now let's start preparing the marinade.

For the marinade, take a small deep bowl and combine vegetable oil, vinegar, sugar, salt, black pepper, paprika, coriander and red pepper in it. Now all this should be mixed thoroughly.

Pour the finished marinade into a container with vegetables and mix everything thoroughly. Now you should cover the container with the salad with a towel and leave to marinate for about two hours. After this time, the "Delicate" salad can be preserved.

We put the salad in sterile jars, fill it with the marinade remaining in the container, cover it with lids, sterilize it and roll it up. The salad is ready for the winter!

Before placing these jars in storage, they must be completely cooled in a warm place, or "under a fur coat".

Korean style pickled vegetable salad is a real find for any housewife. A piece of meat, or fish and such a salad - a full dinner is ready!

Ingredients:

• White cabbage - 1 kg.
• Carrots - 200 gr.
• Bulgarian pepper - 200 gr.
• Zucchini - 220 gr.
• Vinegar - 220 ml.
• Vegetable oil - 1 liter.
• Sugar - 320 gr.
• Salt 55 gr.

Preparation:

We clean and wash the vegetables. We grate carrots and zucchini on a carrot grater in Korean. Cut the pepper into strips. Cut the cabbage into medium-sized squares.

Before preparing the salad, pour boiling water over carrots with cabbage and leave for a few minutes. After this time, combine all vegetables together.

The next stage in the preparation of the salad is the preparation of the marinade. To do this, mix vegetable oil, vinegar, sugar and salt. The marinade is ready. Now add it to the vegetables and mix everything thoroughly. Let the salad marinate for several hours.

We put the finished salad in sterile jars, sterilize and roll up. Then let the jars cool and hide until winter.

Ingredients:

• Zucchini - 2 pcs.
• Carrots - 2 pcs.
• Bulgarian pepper - 1 pc.
• Garlic - 6 cloves
• Onions - 0.5 pcs.
• Vegetable oil - 200 mg.
• Vinegar - 50 mg.
• Sugar - 4 tbsp. l.
• Salt - 2 tbsp. l.
• Korean spices - 20 gr.

Preparation:

We clean and wash vegetables. We rub the zucchini and carrots on a coarse grater, or a Korean-style carrot grater. Cut the onion and bell peppers into strips. Chop the garlic.

Combine carrots, zucchini, peppers, onions in a deep bowl and mix thoroughly. Now we proceed to the marinade.

In a small container, mix oil, vinegar, sugar, salt, spices and garlic. We mix everything. Season the vegetables with the resulting marinade, and mix everything again.
Place the salad in sterile jars, sterilize for about 20 minutes. and roll it up. Bon Appetit!

Korean zucchini for the winter - 4 of the most delicious recipes

Good afternoon friends!

Korean zucchini, one of the favorite preparations for the winter. This specialty of Korean cuisine, which has become popular and loved in our country, can be prepared at home.

A large selection of recipes and versatility of preparation distinguishes this appetizer favorably. She has a spicy and pungent taste, an 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, they are relatives.

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

Korean zucchini. The most delicious recipe with seasoning for the winter

Preparing such a Korean salad from zucchini for the winter at home will not be difficult. You just need to know the recipe and stock up on the necessary ingredients. An essential ingredient in this delicious recipe is the wonderful Korean carrot seasoning, which gives the dish its unique Korean aroma, pungent, pungent and piquant taste.

Ingredients:

for 1 kg of zucchini we need:

• carrots - 500 gr.
• onions - 60 gr.
• tomatoes - 300 gr.
• garlic - 2 cloves
• greens to taste
• vegetable oil - 100 gr.
• vinegar 9% -1 tbsp.
• salt - 2 tsp
• sugar - 2 tsp
• seasoning for Korean carrots - 2 tsp.

Preparation:

Cut vegetables for a salad from zucchini in Korean into large beautiful pieces and half rings. Such cutting will convey to us the entire flavor and color range of the finished dish.

Young and strong zucchini, rinse well, dry and cut into thin half rings. Put them in a bowl and salt them cool, leave for 20 minutes.

Cut the tomatoes into quarters.

Chop the onion in half rings.

Cut the carrots into thin rings, and then cut them in half.

Chop the garlic into thin slices.

Cut into a small bunch of sweet cilantro. We prepare the salad without bell peppers, it simply was not at hand.

We wash the zucchini under running water, squeeze. We put all the components in a saucepan. Add salt, sugar, vegetable oil, seasoning and vinegar. Mix gently, preferably with your hands, so as not to crush the vegetables, and leave for 1.5 hours. During this time, they will give juice and be saturated with it. We put 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. We put it in sterilized jars, close the lids and store in the refrigerator.

Try this way of cooking with seasoning, it won't let you down and enjoy your meal!

Instant Korean marinated zucchini with carrots

According to the instant recipe, we chop all the vegetables on a special grater for Korean carrots. Using the simplest ingredients, we will prepare a very tasty dish quickly.

Ingredients:

• carrots - 500 gr.
• onions - 500 gr.
• hot green pepper - 1 pc.
• vegetable oil - 150 gr.
• vinegar 9% -1 tbsp.
• salt - 3 tbsp. l.
• sugar - 150 gr.
• ground coriander - 2 tbsp l.

Preparation:

Peel the zucchini, remove the seeds and grate.

We also grind young juicy carrots.

Cut the onion into thin half rings.

Cut green hot peppers into thin rings, do not remove the seeds.

We put everything in a large basin.

A special grater makes vegetables so beautiful! Each ingredient tastes differently and when we combine them, the combination is amazing.

Put salt, sugar, spices and seasonings on top. Add vegetable oil and vinegar. Mix everything, leave for 2 hours.

The vegetables were given juice, soaked. Mix well again.

We put 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 the time, roll up the lids, wrap it with a blanket. The sterilization process continues until it cools down.

We store 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 zucchini, the most delicious recipe for the winter - lick your fingers

Ingredients:

• zucchini - 2.5 kg
• carrots - 700 gr.
• onions - 500 gr.
• bulgarian 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 zucchini cooked according to this recipe with seasoning for the winter fly away first from the table, because it is very tasty, well, you just lick your fingers. Few things can compare with them in winter.

Today we have prepared 4 great recipes for one dish. Choose the one that suits you best and cook super delicious Korean style zucchini. It turns out delicious, very tasty!

The harvesting season continues, expect 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 harvest gets a piquant taste, generously flavored with hot spices.

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

Zucchini for the winter in Korean - a simple recipe without sterilization

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

We need:

• about 2 kg of zucchini;
• 500 g carrots;
• 300 g onions;
• 600 g sweet pepper;
• 100 g of 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 tablespoons of sugar;
• salt to taste;
• 50 ml vinegar.

How we cook:

1. We clean the zucchini from the skins and seeds and three of them on a special grater.

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

1. Rinse the bell peppers well and remove the middle, place them horizontally and cut into thin long strips.
2. We peel the carrots or wash them with an iron washcloth, rub them on a grater or cut them into thin strips. If you have and wish, you can use the combine.
3. The onions should be peeled, halved and placed so that they fall apart into strips on their own when slicing.
4. Grind the garlic on a fine grater or process it with a garlic press.
5. We put all the vegetables in a deep enamel container and start preparing the filling.
6. Boil the water, reduce the heat and then add spices: first of all, you need to put sesame seeds, then mustard, salt and sugar. Stir and bring to a boil again.
7. Now pour the remaining liquid into the marinade - soy sauce, vinegar and oil, mix it well.
8. It's the turn of the red pepper - the longer it boils, the bitter and sharper the filling will be.

To not get a draconian snack, 1 minute of boiling is enough.

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

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

Harvesting Korean zucchini for the winter with Korean carrot seasoning

Korean zucchini can be made using the seasoning we use to make Korean carrots. Such a mixture of spices makes life much easier for those who love spicy food.

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 turn out tasty? This powder can be purchased at any store.

But it's better to try it beforehand: sachets from different manufacturers can vary in taste. The easiest and fastest salad can be prepared according to this recipe.

Products:

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

How we cook:

We wash and grate the zucchini - in the absence of a special one, you can make a smaller version of this salad, using the large side on the usual side for all products.

Chop the garlic with a knife and skillful handles or with a garlic press.

We send the garlic to the zucchini and fill it with vinegar. A fragrant apple can be replaced with a regular one, but you should not take a grape one - it does not match the taste of this salad.

We fill in everything with seasoning for Korean carrots, mix and leave to infuse 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.

Stir it up - and send it to the refrigerator shelf! Two to three hours will be enough for the salad to brew!

We lay out the workpiece in the jars, tamp it a little and fill it with salted boiling water with two tablespoons of vinegar. The salad is ideal for meat, and thanks to the cooking technology, it turns out to be very rich in taste and colors!

Korean zucchini for the winter - the most delicious recipe

A recipe in which vegetables remain tender and juicy requires special spices and a delicious dressing. Greens are used as a flavor enhancer in this salad - the taste of the final product depends on its quality and quantity!

We need the following products:

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

How to cook:

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

Grind the peeled carrots to thin strips in a convenient way.

We cut the onion so that it breaks up into long thin sticks.

Peel the bell peppers and cut them into quarters of rings.

Rub the garlic on a fine grater.

Chop the greens as finely as possible. If you don't want to mess around, you can grind it with a blender along with the garlic.

Mix all the vegetables well and start making the dressing.

In a container, mix salt, sugar and carrot dressing - at your discretion, take a spicy one or not.

Add red pepper and vinegar, mix well.

Sunflower oil is the last ingredient. Add it to the gas station.

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

If you leave such a salad for 2 - 3 hours in the refrigerator, you can eat it raw, and if you put it in jars and tamp it tightly, filling it with the released juice, you will get an excellent snack for the winter. Bon Appetit!

Mustard is one of the favorite hot spices of Russian housewives, and mixing its taste with seasoning for Korean dishes will open up new facets of the aroma of winter salad for you! In addition, its properties make it possible to do without sterilization of cans, which greatly simplifies life and speeds up the preparation of the workpiece.

What to take:

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

Preparation:

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

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

1. And for winter harvesting, we pour oil and vinegar into the mass and mix the vegetables well with our hands. After that, the salad can be laid out in small jars.

A little trick: if you are worried about the preservation of the preservation, but do not want to bother with sterilization, you can try to cook this salad in your own juice.

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

This method is a great substitute for sterilization and relieves you of unnecessary worries!

I suggest you watch the 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 of nutrients, because vegetables are practically not heat-treated! Experiment with flavors, bon appetit and new recipes!

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

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

Korean-style pickled vegetables have been etched into memories since childhood. I remember how one day my mother tried to make thin straws with a knife and poured carrots with sizzling butter and seasoning.

Today the variety of kitchen helpers is amazing. Bright peppery notes have firmly entered our life and have won a large niche in the blanks. 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 to marinate. And a spicy snack on the table!

These easy-to-process vegetables can be prepared for the winter. Do not be afraid to do it the first time: the seaming is perfectly stored. Sterilization is very simple. For 500 ml jars - no more than 20 minutes, and 1 liter jars - up to 40 minutes of warming up.

In the recipe, the elementary composition is captivating (zucchini, carrots, onions, garlic). Budget vegetables easily pick up the flavor of seasonings and keep any shape well. In winter, these zucchini help out as an independent snack for the holiday or a full-fledged, but low-calorie side dish for meat and fish. They are also delicious to add to salads made from fresh cabbage or boiled potatoes.

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

How to make Korean zucchini

Main Ingredients:

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

For the marinade:

• Seasoning for Korean carrots - 2 tsp
• Sugar - ½ cup
• Salt - 1 tbsp a spoon with a slide
• Vegetable oil (odorless) - ½ cup
• Vinegar (table, 9%) - 100 ml

Important details:

• 1 glass - 250 ml
• Ingredient weights are indicated in refined and prepared form.
• We choose rock salt, coarse / medium grind, no additives.
• You can adjust the seasonings and acidity to your liking before marinating vegetables in the refrigerator. We have described a universal proportion - without excess acid and pungency.
• If you want to make Korean-style zucchini for the winter, you will get 2 liters of blanks from the given amount. It is more convenient to take jars of the same size, it is easier to sterilize them in 1 approach.

How to cook.

Preparing vegetables.

The blank can be made from any zucchini.

• Young ones are the tastiest choice and much easier to handle. They do not need to be cleaned of skin and seeds, just wash well, wipe with a towel and cut off the ends.
• If we take old zucchini, then wash them and peel them off. Cut in half lengthwise or into 4 pieces and remove all seeds.

We cut the zucchini into strips. Typically, thin slices (as for Korean carrots) will turn out tender in the finished dish, without a bright crunch. Thicker straws will be crisper.

We tend to make thin straws. We advise you to lengthen this cut. To do this, when working with a grater, lay a piece of vegetable lengthwise or obliquely to the blades and stretch only in one direction down, and not traditionally back and forth. We are fans of the Berner manual vegetable cutter. With this assistant, grinding 2 kilograms of zucchini takes no more than 5 minutes.

Grind the peeled carrots in the same way - in 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, convenient bowl. We mix.

Pickling.

In a separate bowl we combine the components of the marinade - sugar, spices, salt, vinegar and oil. Mix and pour into vegetables.

Mix the salad well with the spicy filling. Our task is to ensure that each piece of slicing has its own portion of the marinade.

We put in the refrigerator to brew - for 3 hours.

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

We close in banks for the winter

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

We sterilize as usual. We put the jars of salad in a large and sufficiently high saucepan, at the bottom of which a thick cotton towel was laid. Fill the pan with water up to the very shoulders of the cans. Cold or warm water will do. You can't be hot: there is a risk that the can will burst from the temperature drop.

Heat water to a boil and reduce heat to medium. We keep the pan with the blanks at a low boil of water for the right time:

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

We take out, screw on the lids, turn it over, twist it back and forth with an inclination to check if the liquid is leaking. We put upside down and let cool. We don't wrap up the tastiest salad to keep the veggies denser.

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

• Are there other tasty options for the described vegetable composition?

Yes. The most crunchy and unusual salad is made with zucchini slices and thin slices of carrots. To our taste, only young zucchini without a tough skin and large seeds are suitable for such cutting. We cut them into circles up to 1 cm thick.

We cut thin plates from carrots with a vegetable peeler.

See the photo below for how the prepared vegetables look.

Helpful Hints: Stir conveniently with your hands. Just in case, wash your hands again after adding the marinade to the vegetables and forward. The rest of the recipe is identical to the process above, including the sterilization time.

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

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

Cut the pepper into thin strips across or along. Both options are in the photo below.

How to sterilize jars and lids

For any method, wash jars and lids only with soda, no detergent and rinse well.

Each housewife has her own comfortable way to sterilize empty cans. We choose from three basic ones according to the circumstances - in a slow cooker, in the oven or in a saucepan on the stove.

1. Pour a glass of water into the multicooker, put the grid on and turn on the "Steam cooking" mode - 10-12 minutes. We put cans on the grid - upside down. We keep the containers for 10 minutes for a couple, remove, and let them dry. We boil ordinary lids in the bowl itself, right during the sterilization of the cans. Simply fill the self-tightening lids with boiling water in a separate clean bowl.
2. A large batch of cookware can be processed in the oven right away. We put the jars upside down without lids in a cold oven - on the wire rack in the middle position. We set the temperature to 120-130 degrees Celsius. From the moment of heating, we detect 15 minutes. This time is sufficient for any size of containers. To get clean containers, open the oven smoothly, avoiding a sharp drop in temperature. We put dry sterile jars on a clean towel.
3. In a large boil / pot of water. We put a towel on the bottom and put the jars, preferably on the side, 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 pot with a suitable iron colander so that you can place the dishes on top of 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

Easy peasy! All spices from the Korean Carrot Set are sold individually in large supermarkets on spice racks. We take out a coffee grinder or mortar and grind it into powder:

1. Coriander seeds - 1 tsp
2. Black peppercorns - 1 tsp
3. Dried garlic (can be in granules) - 1 tsp
4. Powdered chili pepper (if you like 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

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

Zucchini for the winter: harvesting features

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

You can cook a lot of this seemingly simple vegetable:

• Pickled zucchini are a success, which perfectly replace cucumbers, they are used to make pickle and even Tartar sauce.
• Zucchini can be salted using "cucumber technology" and twist into cans or barrels. This is a great appetizer, with a characteristic and popular crunch.
• Zucchini caviar - a delicious preparation that children eat with just spoons. Due to the rich composition of vegetables, and in some recipes and even fruits, such a preparation has 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 garlic, yet tender and refined.
• Zucchini salads are an equally popular twist. There are a huge number of cooking variations: with rice, with carrots and onions.

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

The main feature of marrow preservation is preliminary heat treatment. Otherwise, cooking zucchini in Korean will not work.

In the process of heat treatment of vegetables, the amount of vitamins and useful elements decreases, so you can reduce this harm and prepare a spin by sterilizing the zucchini directly in a glass jar.

The method of closed sterilization and the use of natural preservatives allow you to preserve the maximum usefulness for the body, while the taste remains at a high level, and the durability of the rolls increases.

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

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

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

Prescription Information:

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

Ingredients

Cooking method

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

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

-recipe: Korean style marinated squash for the winter

Korean zucchini for the winter - a simple recipe without sterilization

Fans of "hot" dishes will love the following recipe.

Ingredients

Cooking method

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

A quick way to make a couple of jars of delicious salad: Zucchini are cut into slices. Using a grater, grate the carrots. Cut the onion into slices. Everything is sent to the container. This recipe without seasoning for carrots in Korean, it is easy to make it yourself: It is enough to mix the rest of the spices, oil and vinegar. The finished marinade is poured into vegetables and sent to the refrigerator for three to four hours. Then you can lay out the squash salad in jars and roll up.

Korean spicy zucchini salad

Korean zucchini for the winter - a delicious recipe

An unmatched appetizer is prepared as follows.

-recipe: Korean zucchini salad

Variations of Korean zucchini recipes for the winter

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

Korean zucchini without onions

Many do not tolerate onions in any form; there is a separate recipe for them.

Korean zucchini without onion with spaghetti garnish

Korean zucchini without carrots

In this recipe, zucchini take pride of place.

Recipe for winter preparation of zucchini in Korean with tomatoes

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

Ingredients

Cooking method

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

Rinse all vegetables, cut the tomatoes into 8 pieces and put in a bowl. The onion is cut into half rings and fried in oil. It is better to peel the zucchini and cut into small cubes. We put it in a saucepan, fill it with a little water and cook for a quarter of an hour. The carrots are grated on a grater, poured into a preheated pan, garlic is added and stewed for about 20-25 minutes over low heat. After cooking, pour everything into a saucepan for the zucchini. The bell peppers are cut into half rings and also stewed in a pan until the peppers are tender. Then we shift again to the already cooked vegetables. Now we send the vegetable mixture to cook for 30 minutes, after which we season with spices, salt, pepper and leave to cook for another 10 minutes. Hot ready-to-eat salad is laid out in jars and rolled up. A delicious zucchini appetizer is ready!

-recipe: Korean zucchini with tomatoes

Recipe for winter preparation of zucchini in Korean with mustard

Mustard will help to add a piquant zest and an unusual taste to Korean zucchini.

Ingredients

Cooking method

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

All vegetables are thoroughly washed. The courgette is finely cut into small cubes. Carrots are rubbed on a coarse grater. We put everything in a saucepan and mix. Pepper everything, salt and sugar, add mustard seeds and garlic. We dilute the sultry mustard in water and also add to the vegetable mixture. Fill everything with oil and mix well again. We put the saucepan on the stove and bring to a boil. Remove from heat and add vinegar, mix again. Still hot salad, put in jars and cork tightly.

Secrets of harvesting zucchini for the winter

Canning zucchini does not take much of the housewives' time, it is done quickly and does not require special culinary skills. To this end it is better to pick up young fruits, they have a thin and soft peel that is not felt in preservation. If you are preparing a salad from middle-aged zucchini, then it is better to peel the skin and remove the seeds.

There are no special secrets in the recipe for squash spins, this vegetable can be canned with anything.

Best of all, its taste is emphasized by:

Garlic, paprika and other spices add 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 delicious that it will not leave anyone indifferent.

Ingredients

Cooking method

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

The washed zucchini are cut into rings and placed in a bowl or saucepan. Pour boiling water over and leave for 2-3 minutes. Then the water is drained, and the zucchini are thrown back in a colander. Peeled carrots are shredded with a Co-Korean carrot attachment. Onions and peppers are cut in half rings. All vegetables are mixed. Chopped greens are also added there. To prepare the marinade, finely chop the garlic or press in the press. Mixes: vinegar, lotus seasoning, cilantro, salt, sugar and minced garlic. Everything mixes well and is added to vegetables. Vegetable oil is added and mixed. We put the blank in the refrigerator for half an hour so that everything is marinated. Delicious zucchini salad is ready!

Conclusion

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

The harvesting of vegetables for the winter is in full swing, I want to prepare more salads, and for this reason, today we will cook zucchini in Korean. Korean-style zucchini are instantly eaten not only in winter, but also now. I don't know if the Koreans cook them, but here they got this name because of their spiciness and the way of cutting vegetables.

Korean zucchini for the winter

Jars output 8 pcs, 750 g each

We need:

• 3 kg of peeled zucchini
• 0.5 kg of carrots
• 0.5 kg of onions
• 5 pieces of bell pepper, different colors are better
• 200 g garlic
• greens: dill, celery, parsley, cilantro, to taste

For the marinade:

• 150 ml 9% vinegar
• 1 cup sugar
• 1 tbsp vegetable oil
• 2 tbsp salt, no slide
• 2 package. condiments for Korean carrots

Preparation:

1. Peel the zucchini from the skin and from the seeds, if the seeds are large, cut into strips.

2. The rest of the vegetables also, peel, chop or grate for Korean carrots, into strips.

3. Finely chop the greens.

4. Put all the vegetables in a large bowl and mix.

5. Prepare the marinade: in another dish, pour all the ingredients for it, mix and pour the prepared vegetables. Mix thoroughly and leave to marinate for 3-4 hours.

6. Prepare jars, for which we sterilize in the oven or microwave. We transfer the salad to jars and sterilize in a water bath for 15-20 minutes, with a capacity of 0.5 or 075 liters. We cool the inverted jars, under the covers.

Korean zucchini with chili

The principle of preparation of this recipe is the same as the previous one, it differs only in the amount of ingredients for the marinade.

We need: output 4 cans of 0.5 l

• 3 kg zucchini
• 0.5 kg of carrots
• 0.5 kg of onions
• 2 heads of garlic
• 2 tablespoons salt
• 150 g sugar
• 100 ml vegetable oil
• 100 ml 9% vinegar
• 1 pack. Korean seasoning
• 1 pc sweet pepper
• 1 chilli pod

Preparation:

1.Grate the carrots for Korean carrots.

2. Zucchini can be cut into slices and then chopped into slices.

3. Chop the onion into strips, along the onion, and chop the garlic with a knife.

4. We put all the vegetables in a large bowl, mix and season with salt, sugar, vegetable oil, vinegar and seasoning. Stir and leave to brew for 2 hours.

5. Grind sweet peppers into strips, hot chili peppers - into slices and mix with the bulk of vegetables, mix, leave for 8 hours.

6. Then we transfer to sterilized jars, cover with boiled lids and sterilize: 0.5 liter jars - 15 minutes, 1 liter - 25-30 minutes. If we want to sterilize the salad after 2 hours of standing, then we sterilize 0.5 l cans for 30 minutes, then there will be 6 cans of 0.5 l.

Korean zucchini with bell pepper

We need: the output of 6 cans of 0.5 l

• 2.5 kg courgettes, peeled
• 700 g carrots
• 500 g onions
• 500 g bell pepper
• 200 g garlic

For the marinade:

• 250 ml of refined vegetable oil
• 150 ml 9% vinegar
• 2 tbsp salt
• 210 g sugar
• 20 g Korean seasoning for carrots

Preparation:

1.Clean all vegetables and cut into strips using a special knife or grater.

2. Put the prepared vegetables in a bowl, season with products for the marinade, mix and leave to marinate for 3 hours.

After that, the salad is ready to eat or roll it up for the winter.

3. Put the salad in a 0.5 liter jar, fill it with the resulting juice and set it to sterilize for 20-30 minutes, cool it covered. It is very convenient to use a watering can with a wide mouth for a can.

Instant Pickled Zucchini recipe for now

And although we are making preparations for the winter, I want to eat a salad in Korean even now, so we will prepare such a salad for potatoes, very tasty!

We need:

• 1 kg of courgettes, young
• 1 chili pepper (half each red and green, for color)
• 7-8 cloves of garlic
• 1 bundle dill and parsley
• salt, to taste
• 3-4 tablespoons balsamic vinegar (rice, wine)
• 1.5-2 tbsp Sahara
• 5 tbsp olive oil
• 1/2 tsp oregano
• 1/2 tsp basilica

Preparation:

1.Grate the zucchini for Korean carrots, salt to taste, mix and leave for 15 minutes.

2. Finely chop the garlic and chili pepper and put in a separate bowl, add balsamic vinegar, sugar, salt, oregano, basil to them and mix everything.

3. Slightly squeeze the zucchini, put the chopped greens and fill with marinade, mix well, you can use the salad.

4. Served in the form of nests, garnished with chili peppers.

Bon Appetit!

Zucchini is a versatile vegetable. Not having its own pronounced taste, it serves as an excellent basis for preparing various preserves for the winter - salads, caviar and even jam. One of the most delicious, affordable and quick recipes for preparing for future use are zucchini, canned in Korean. Long thin zucchini strips with vegetables and hot spices are marinated in their own juice, they are crispy and juicy. I have tried several popular Korean-style zucchini recipes that can be “closed” for the winter. I present to you the results of my experiments, supplemented with step-by-step photos. I'm sure you will find a snack to your liking. I do not prepare canning on an "industrial" scale, so you can safely increase the amount of ingredients several times - I have indicated the proportions of products and the approximate output 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, herbs in large quantities to zucchini.
• If you use a ready-made (store-bought) seasoning, pay attention to its components: there should be nothing other than natural spices. This can affect not only the taste of the zucchini, but also the duration of their storage (preservation can ferment).
• The same goes for salt. Use only regular rock 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 are added to it. It is best to use dry rather than liquid seasoning.
• To speed up the juicing, cover the salad with a flat plate and place the weight on top.
• The amount of seasoning must be adjusted to your liking. It is better to put in less spices first, taste and, if necessary, add.

For preservation in the Korean style, only young zucchini with juicy, dense pulp, without large seeds and mechanical damage are suitable. I suggest you process old fruits into squash caviar and twist it for the winter - well, just lick your fingers, how delicious. I have published the best, in my opinion, caviar recipes.

Instant recipe with onions and peppers, preparation for the winter

One of the fastest and most delicious Korean squash salad recipes. Its peculiarity lies in the fact that snacks can be eaten immediately or rolled up in jars for long-term storage. Preservation can be sterilized in the traditional way - in a large pot of water or in the oven.

Ingredients:

Basic:

For the marinade:

Output: 2 liter (4 half liter) cans.

Cooking method, quick recipe with photo:

Wash carrots, peel, grate for Korean salads. Cut the washed and dried zucchini into thin strips or grate as well. Cut the onion into thin half rings. Cut the pepper into strips.
Chop the garlic finely with a knife. If you will be harvesting Korean courgettes for the winter, soak the herbs in cold water for several hours. If you are preparing a snack directly on 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, spices.
Pour the marinade over the carrot zucchini. Stir the contents of the bowl with your hands, squeezing the salad a little to help it drain the juice faster. Cover the bowl and let it sit at room temperature for 1 to 2 hours. During this time, the vegetables will let in 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. Divide the zucchini into clean, dry jars - liter or half liter. Sterilize filled cans in a large saucepan of boiling water. Liter cans - within 20 minutes, half-liter - 15 minutes. Close the zucchini with screw caps or roll up with a wrench. Flip the cans. If no leak appears within 10-15 minutes, put the canning in its normal position, wrap it up. Store the cooled zucchini for storage.
Store in your cellar or closet. The shelf life of conservation is 1 year.

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

A delicious salad especially for those who do not like sterilization. Zucchini with vegetables are boiled in a marinade and laid out in jars hot, therefore, additional sterilization of the container is not required before laying. Despite the use of heat treatment, vegetables remain crispy and not deformed. The amount and composition of hot seasonings can be adjusted at your discretion.

Ingredients:

Output: about 1 l

Step by step cooking with a photo:

Grate the zucchini on a Korean grater. Chop the carrots in the same way. Transfer the shredded vegetables to 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 use 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. The same composition is found in most store-bought spices, with the exception of salt and granulated garlic. We will add these ingredients later during cooking, only the garlic will be fresh. Add the seasoning.
Pour sugar and the correct amount of salt into a saucepan. Add vinegar and oil. Chop the garlic, send to the zucchini. Stir the salad. Leave at room temperature for 3-6 hours. To stimulate the release of juice, you can put oppression. Add water to the pot after a few hours. If there is little juice, a little more liquid will be required. If that's enough, pour in literally a third to a half glass. Note: If the finished Korean seasoning already contains salt, reduce the amount slightly as you add it.
Stir and place the pot on the stove. Cook over medium heat for 15-20 minutes (after simmering), stirring occasionally. Divide the hot zucchini into dried, soda-washed jars. Seal with sterile caps. Turn the canning over for 10 minutes to check for leaks. Cool under a thick cloth, hide until winter.
Zucchini is mildly spicy and salty, carrots give a savory sweetness, and Korean spices give a mouth-watering aroma. The first sample can be taken immediately if some of the lettuce does not fit in the jars.

Zucchini goes well with any marinade and is always crispy and aromatic. With two step-by-step recipes canned marinated zucchini I suggest you familiarize yourself.

The most delicious Korean zucchini with Korean carrot seasoning

It is very quick and convenient to prepare such preservation. You only need to grate the vegetables, add the seasoning and other components of the marinade, wait for the juice to drain and put the vegetables in the jars. It turns out very tasty with all the simplicity of the recipe.

What we will cook from:

Output: 1 liter (2 half liter) cans.

Step by step photo recipe:

Wash and grind the zucchini in long, thin strips on a special grater. Chop 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, stir. Let the salad sit at room temperature for 1-3 hours.
This quick recipe does not involve using hot marinade or brine. The main liquid is vegetable juice mixed with marinade. It will stand out quite a bit, as you can see in the photo. To prepare for the winter, arrange the snack into washed and dried jars. Place them in a cold oven, then preheat it to 140-150 degrees. Sterilize half-liter jars with conservation 15, and liter jars - 20 minutes from the moment the oven warms up.
Cover the courgettes with clean, dry lids. Cool upside down and hide.

You can also prepare and Korean carrot... This is very convenient: in winter 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.

Korean zucchini recipe in circles (semicircles), without carrots, in tomato

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

Required Ingredients:

* Depends on the salt content of the sauce and seasoning (if ready-made).

Output: 1.5 l.

Cooking procedure:

Cut the zucchini into slices or halves about 0.5-0.7 cm thick. Place them in a saucepan, add seasoning. Add salt and rock salt to the tomato paste. Add a glass of hot water, stir until smooth. When using ready-made tomato sauce, you do not need to use water; you also need to adjust the amount of added seasonings, salt and granulated sugar. Transfer the tomato to a saucepan. The liquid should almost cover the vegetable pieces.

Grate the peeled garlic on a fine grater, transfer to a saucepan. Pour table vinegar there. Simmer for 25-30 minutes until tender. Place in sterile jars and roll up. Store in a cool, dark place.

A very decent option for canned snacks - zucchini in chili ketchup... They are preparing very well, and the result will impress you. Tomato marinated crispy squash cubes go well with potato dishes. Try it! Enjoy!

With the appearance of the first zucchini on the beds, many housewives recall the old proven recipes for tasty and healthy seasonal dishes, rejoicing at the opportunity to significantly diversify the daily menu. Indeed, zucchini is considered an excellent base for making soups, appetizers, salads and even desserts. In addition, many preparations for the winter can be made from this popular vegetable, with the addition of other vegetables, seasonings, and herbs. Today we will learn how to cook Korean zucchini for the winter - a recipe step by step with photos and videos of this spicy delicious salad in different variations can be found on our pages. So, for marinating, zucchini can be cut into slices, strips or pieces, and cans with ready-made salad can be boiled in a saucepan of water or sterilized altogether. In our selection of recipes, you will also find the most delicious instant zucchini - follow the instructions carefully and you will have a real culinary masterpiece. Just lick your fingers!

Delicious Korean instant zucchini - a step by step recipe with a photo

Zucchini is a culture that is unpretentious to weather conditions and care, with a fairly high "fertility". Thanks to the generous harvests of this amazing vegetable, you can add many tasty and healthy dishes to your daily diet. In addition, in terms of the variety of preparations for the winter, zucchini has no equal - they are pickled, salted, fermented, they make salads, caviar and even jam. Today we will pay attention to one interesting and "non-trivial" recipe - instant Korean zucchini. Following step-by-step recommendations and photos, you can easily and quickly prepare a delicious vegetable salad with Korean seasoning for the winter.

Required ingredients for preparing delicious "fast" zucchini in Korean for the winter:

• young zucchini - 3 kg
• carrots (bright orange roots) - 500 gr.
• onions - 500 gr.
• table vinegar 9% - 150 ml
• sugar - 1 glass
• Korean seasoning for carrots - 1 tbsp. l.
• fine kitchen salt - 2 tsp.
• vegetable oil - 1 glass

Step-by-step instructions for the recipe for instant Korean zucchini for the winter:

1. Wash the zucchini thoroughly under running water, and if the fruits are ripe, cut off the skin and remove the seeds. Grind with a shredder or a Korean carrot grater.

   
   

2. We clean the fresh carrots and also rub finely on a "Korean" grater.

   
   

3. We peel each onion and cut it lengthwise into halves. Then we chop into thin strips.

   
   

4. Mix all the vegetables in a large bowl, and then add salt, sugar and the recipe for Korean seasoning. Pour in oil and vinegar.

   
   

5. Thoroughly mix the contents of a bowl or bowl with your hands and leave to marinate for about 3 hours.

   
   

6. After a few hours, there will be an abundant flow of juice from the chopped vegetables.

   
   

7. Rinse cans for preservation with water and soda and sterilize over steam. We pack the vegetable mass in portions into jars, adding to each released juice. We put jars of Korean zucchini for sterilization in the oven for about 15 minutes. We roll up the lids and cover with a warm blanket on top, after turning the container upside down.

These instant Korean zucchini can be stored in a closet or other cool place until winter. Juicy, with a delicate spicy taste, this light vegetable snack is in perfect harmony with hot boiled potatoes, cereals, as well as meat and fish dishes. Fast and delicious!

Korean zucchini for the winter - recipes with photos step by step without sterilization

Warm days pass unnoticed, so it is so important to have time to stock up on seasonal fruits and vegetables for the winter. Zucchini is one of the most beloved and affordable blanks - each housewife has her own signature recipes for this spicy appetizer. However, the preparation of many vegetable salads is not complete without sterilization, which often "scares off" inexperienced cooks. We offer a new interesting option - Korean-style zucchini, which does not require tedious fiddling with hot cans. Our step-by-step recipe with a photo of "Korean" zucchini will become a real culinary discovery, and the ready-made dish will decorate any festive table.

Ingredients for the recipe for "Korean" zucchini without sterilization:

• zucchini - 3 kg
• carrots - 0.5 kg
• onions - 0.5 kg
• sweet pepper - 4 pcs.
• garlic - 6 cloves
• hot pepper powder - 1 tsp.
• vinegar 9% - 200 ml
• vegetable oil - 140 ml
• Korean seasoning (for carrots) - 20 gr.
• sugar - 1 glass
• salt - 3 tbsp. l.

The procedure for harvesting Korean zucchini for the winter without sterilization:

1. Peel the washed zucchini, cut out the seeds and grate them on a Korean carrot grater. Grind fresh peeled carrots in the same way.
2. Cut the bell peppers, remove the seeds and cut into small pieces, and the onion into thin half rings.
3. In a large bowl, mix the chopped vegetables, salt, sugar, seasoning. After adding vinegar, oil and chopped garlic, mix thoroughly and leave for a couple of hours - until the vegetables let the juice flow.
4. Put a bowl of vegetables "in juice" over medium heat, and after boiling, boil for 5 - 7 minutes.
5. Wash cans for preservation and sterilize over steam or in any usual way. We lay out the hot zucchini in jars and roll up the lids that have undergone a boiling procedure. Turn the container over and wrap it in a warm blanket.
6. A day later, cooled Korean-style zucchini can be sent to the pantry shelves without sterilization, and in winter you can delight your family and guests with a spicy vegetable snack. An amazingly simple and delicious dish!

How to cook Korean zucchini for the winter - the most delicious recipe with photos, videos

To date, there are many Korean-style zucchini recipes - each of them has its own "zest" in the form of additional ingredients. What's the most delicious recipe for this savory winter snack? With the help of the video, you can easily cook original Korean zucchini with tomato sauce for the winter, and in the photo you can admire the view of the finished salad.

Spicy Korean zucchini for the winter - recipes with a photo "You will lick your fingers"

Many recipes for vegetable preparations for the winter include chili peppers, which add a spicy "spice" to any dish. Fans of different "hot" spices will definitely like Korean-style spicy zucchini - for real gourmets we have prepared a simple recipe with a photo of a winter salad. We are sure that with such fragrant Korean-style zucchini your lunch or dinner will be a success. Just lick your fingers!

We stock up on ingredients for preparing spicy zucchini in the Korean style for winter:

• zucchini - 2 kg
• carrots - 800 gr.
• onions - 700 gr.
• garlic - 2 heads
• herbs - parsley, cilantro, dill
• sunflower oil - 150 ml
• vinegar - 300 ml
• sugar - 300 gr.
• salt and black pepper to taste
• chili pepper - 1 pc.
• spices for carrots in Korean - to taste

Harvesting spicy zucchini in Korean for the winter according to the recipe - you will lick your fingers:

1. To begin with, clean the zucchini and carrots and rub them on a special "Korean" grater - in a large bowl or basin. Cut the onions into half rings, and chop the chili peppers in the form of thin rings. Finely chop the peeled garlic and herbs.
2. We mix all the components in a bowl and put them in clean, sterilized jars.
3. Prepare the marinade - mix vegetable oil, vinegar, sugar, salt, black pepper and spices. Fill jars of zucchini with the resulting brine. Now the cans need to be placed in a large saucepan and, pouring water over the "shoulders", bring to a boil.
4. For 20 minutes, we sterilize the workpieces, take out and leave to cool - under a warm towel or blanket. With such spicy Korean-style zucchini, any winter will seem hot to you!

Korean zucchini in circles "like on the market" - a recipe step by step with a photo

With the beginning of the summer heat, tasty and healthy vegetable dishes - borscht, salads, casseroles - are not translated on our table. Especially often, zucchini and other available seasonal vegetables are used as the basis for numerous dishes. Walking along the market rows, you can see bright jars with mouth-watering zucchini preparations for the winter on the counters. Today we are happy to share with you a step-by-step recipe with a photo of delicious Korean-style zucchini in circles - it will turn out just like experienced craftswomen on the market!

The list of ingredients for the Korean zucchini recipe in circles:

• zucchini - 5 kg
• carrots - 5 pcs.
• garlic - 5 heads
• bitter pepper - 2 - 3 pcs.
• dill and parsley - on a bunch

Marinating "Korean" zucchini according to the recipe in circles - "like on the market":

1. Clean the washed zucchini and cut into slices of medium thickness. Peel the carrots and chop them on a "Korean" grater. Free the garlic from the husk and cut into plates or chop with a press. Cut the bitter pepper into thin rings. Finely chop the bunches of your favorite greens.
2. Pour all ingredients into a bowl and mix thoroughly. Then, on top, place a saucepan lid or a large plate on which we put a jar filled with water. Under such self-made oppression we leave the zucchini to “spend the night”.
3. In the morning we pack the vegetable mass into clean jars, pouring juice to the brim. Place the jars filled with "Korean" zucchini in a large saucepan, sterilize for about 20 minutes (for a 1 liter container), and after cooling down, take them to the pantry until winter. Bon Appetit!

Quick Korean zucchini for the winter with honey - a recipe with a photo

For cooking marinated zucchini in Korean for the winter, you can use unusual ingredients, with which the dish will sparkle with new "notes". So, in our recipe with a photo, we replace sugar with honey, and we exclude the Korean seasoning altogether - the zucchini are tender, with a pleasant rich taste and just an incomparable aroma. The recipe for delicious Korean-style honey zucchini will definitely become your signature, and guests and family will appreciate such a culinary creativity with a bang.

Ingredient List for Korean Style Honey Zucchini Recipe:

• zucchini - 1 kg
• garlic - 5 cloves
• liquid honey - 2 tbsp. l.
• vinegar - 3 tbsp. l.
• salt - 1 tsp
• dill and basil - bunch

Step-by-step instructions for harvesting fast Korean zucchini with honey for the winter:

1. We wash the fruits of young zucchini, remove the stalk and use a vegetable cutter to cut into long longitudinal plates - the thinner the better.
2. Sprinkle the pieces with salt in a large bowl and leave for 30 minutes to extract the juice.
3. Prepare the marinade by mixing honey with vinegar, add chopped herbs and garlic, chopped with a crusher. Mix the components thoroughly.
4. Drain the excess juice from the zucchini, lightly squeezing the vegetables with your hands. Fill with marinade, carefully distributing over all the pieces, and lay out in sterilized jars. We store ready-made quick zucchini in Korean on the shelf of the refrigerator. Delicious and healthy delicacy!

Korean style marinated zucchini with vegetables - a recipe on video

Marinated marinated in Korean style is always a good solution for a festive and everyday table. Combine with other seasonal vegetables for a deliciously savory salad. The video shows a step-by-step recipe for Korean marinated zucchini, simple and delicious. Try it for your health!

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