Harvesting vegetables for the winter is in full swing, I want to prepare more salads, and therefore, today we will cook Korean-style zucchini. Zucchini in Korean is instantly eaten not only in winter, but even now. I don’t know if Koreans cook them, but in our country they got such a name because of their sharpness and the way they cut vegetables.

Zucchini in Korean for the winter

The output of jars is 8 pcs of 750 g

We need:

• 3 kg peeled zucchini
• 0.5 kg carrots
• 0.5 kg onion
• 5 bell peppers, different colors are best
• 200 g garlic
• greens: dill, celery, parsley, cilantro, to taste

For marinade:

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

Cooking:

1. Clean 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. We put all the vegetables in a large bowl, mix.

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

6. We prepare jars, for which we sterilize in the oven or microwave. We shift the salad into 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 a blanket.

Zucchini in Korean with chili peppers

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

We need: output 4 cans of 0.5 l

• 3 kg zucchini
• 0.5 kg carrots
• 0.5 kg onion
• 2 heads of garlic
• 2 tbsp salt
• 150 g sugar
• 100 ml vegetable oil
• 100 ml 9% vinegar
• 1 pack spices in korean
• 1 piece of sweet pepper
• 1 chili pepper

Cooking:

1. Grate carrots for Korean carrots.

2. Zucchini can be cut into circles, and then chopped into cubes.

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

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

5. Bell pepper chop into strips, bitter chili pepper - in circles and mix with the main mass of vegetables, mix, leave for 8 hours.

6. After 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 settling, then we will sterilize 0.5 l of the jar for 30 minutes, then the output will be 6 jars of 0.5 l each.

Korean zucchini with bell pepper

We need: output of 6 cans of 0.5 l

• 2.5 kg zucchini, peeled
• 700 g carrots
• 500 g onion
• 500 g bell pepper
• 200 g garlic

For marinade:

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

Cooking:

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

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

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

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

Instant pickled zucchini recipe for now

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

We need:

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

Cooking:

1. Grate 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. Squeeze the zucchini slightly, put the chopped greens and pour the marinade, mix well, you can use the salad.

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

Bon appetit!

With the advent of the first zucchini in the beds, many housewives recall the old proven recipes for delicious and healthy seasonal dishes, rejoicing at the opportunity to significantly diversify daily menu. Indeed, zucchini is considered an excellent base for 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, herbs. Today we will learn how to cook Korean-style zucchini for the winter - a step-by-step recipe with photos and videos of this spicy delicious salad in different variations can be found on our pages. So, for pickling, zucchini can be cut into circles, straws or pieces, and jars with ready salad boil in a pot of water or completely dispense with sterilization. In our selection of recipes you will also find the most delicious zucchini fast food- carefully follow the instructions, and you will get a real cooking masterpiece. Just lick your fingers!

Delicious instant Korean zucchini - step by step recipe with photo

Zucchini is a culture unpretentious to the conditions of weather 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, zucchini has no equal in terms of the variety of preparations for the winter - they are pickled, salted, fermented, salads, caviar and even jam are made. Today we will pay attention to one interesting and “unbanal” recipe - instant Korean zucchini. Following step by step recommendations and photos, you can easily and quickly prepare delicious food for the winter vegetable salad with Korean seasoning.

The necessary ingredients for harvesting delicious “quick” Korean-style zucchini for the winter:

• young zucchini - 3 kg
• carrots (root crops of bright orange color) - 500 gr.
• onion - 500 gr.
• table vinegar 9% - 150 ml
• sugar - 1 cup
• Korean seasoning for carrots - 1 tbsp. l.
• fine kitchen salt - 2 tsp.
• vegetable oil - 1 cup

Step-by-step instructions for the Korean-style quick-cooking zucchini recipe 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 grater for carrots in Korean.

   
   

2. We clean the fresh carrots and also finely rub them on a “Korean” grater.

   
   

3. We clean each onion from the husk and cut it lengthwise into halves. Then chop into thin strips.

   
   

4. Mix all the vegetables in a large bowl, and then add salt, sugar and Korean seasoning on prescription. Add oil and vinegar.

   
   

5. Mix the contents of the bowl or basin thoroughly with your hands and leave to marinate for about 3 hours.

   
   

6. After a few hours, there will be abundant juice secretion of chopped vegetables.

   
   

7. We wash the cans for conservation with water and soda and sterilize over steam. We pack the vegetable mass in portions in jars, adding juice to each. We put jars of zucchini in Korean 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.

Such instant Korean-style zucchini can be stored until winter in a pantry or other cool place. Juicy, with a delicate spicy taste, a light vegetable snack is in perfect harmony with hot boiled potatoes, cereals, as well as meat and fish dishes. Fast and very tasty!

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

Warm days fly by unnoticed, which is why it is so important to have time to stock up on seasonal fruits and vegetables for the winter. One of the most beloved and affordable preparations is zucchini - each housewife has her own signature recipes this spicy appetizer. However, the preparation of many vegetable salads is not complete without sterilization, which often “scares away” inexperienced cooks. We offer a new interesting option- Korean-style zucchini, which does not require tedious fuss with hot jars. Our step by step recipe with a photo of "Korean" zucchini will be a real culinary discovery, and ready meal will decorate any festive table.

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

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

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

1. Peel the washed zucchini, cut out the seeds and grate for carrots in Korean. Grind fresh peeled carrots in the same way.
2. Sweet pepper should be cut, seeds removed and cut into small pieces, and onion - thin half rings.
3. In a large bowl, mix the chopped vegetables, salt, sugar, pour the seasoning. After adding vinegar, oil and chopped garlic, mix thoroughly and leave for a couple of hours - until the vegetables start juice.
4. We put a bowl of vegetables "in juice" on medium fire, and after boiling boil for 5 - 7 minutes.
5. I wash the preservation jars and sterilize them over steam or in any usual way. We lay out the hot zucchini in jars and roll up the lids that have gone through the boiling procedure. We turn the container over and wrap it with a warm blanket.
6. A day later, cooled Korean-style zucchini without sterilization can be sent to the shelves of the pantry, and in winter, delight home and guests with spicy vegetable snack. Amazingly simple and delicious dish!

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

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

Korean-style spicy zucchini for the winter - recipes with a photo "Lick your fingers"

The composition of many recipes for vegetable preparations for the winter includes chili peppers, which give a spicy "point" to any dish. Fans of different "burning" spices will definitely like spicy zucchini in Korean - for real gourmets, we have prepared a simple recipe with a photo winter salad. We are sure that with such fragrant Korean-style zucchini your lunch or dinner will go with a bang. Just lick your fingers!

We stock up on ingredients for harvesting spicy Korean-style zucchini for the winter:

• zucchini - 2 kg
• carrots - 800 gr.
• onion - 700 gr.
• garlic - 2 heads
• greens - 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

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

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

Zucchini in Korean in circles “like in the market” - a recipe step by step with a photo

With the beginning of the summer heat on our table, delicious and healthy meals from vegetables - borscht, salads, casseroles. Especially often, zucchini and other available seasonal vegetables are used as the basis for numerous dishes. Walking along the market rows, on the shelves you can see bright jars with mouth-watering preparations for the winter from zucchini. Today we are happy to share with you a step by step recipe with photos. delicious zucchini in Korean in circles - it will turn out just like in the market with experienced craftswomen!

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

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

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

1. We clean the washed zucchini and cut into slices of medium thickness. Carrots are peeled and chopped on a "Korean" grater. We free the garlic from the husk and cut into slices or chop with a press. Bitter pepper cut into thin rings. Finely chop bunches of your favorite greens.
2. Pour all ingredients into a bowl and mix thoroughly. Then we place a lid from the pan on top or a large plate, on which we put a jar filled with water. Under such a home-made oppression, we leave the zucchini to “spend the night”.
3. In the morning we pack the vegetable mass in clean jars, pouring juice to the brim. The jars filled with “Korean” zucchini are placed in a large saucepan to be sterilized for about 20 minutes (for a 1 liter container), and after cooling, we take it to the pantry until winter. Bon appetit!

Korean-style quick zucchini for the winter with honey - a recipe with a photo

To prepare Korean-style pickled zucchini 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 generally exclude Korean seasoning - zucchini is tender, with a pleasant rich taste and simply incomparable aroma. The recipe for delicious Korean-style honey zucchini will definitely become your signature one, and guests and family will appreciate such a culinary creativity with a bang.

Ingredients list for Korean honey zucchini recipe:

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

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

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

Korean-style marinated zucchini with vegetables - recipe on video

Korean-style marinated zucchini is always a good solution for a festive and everyday table. Combined with other seasonal vegetables, you get a delicious savory salad. The video shows a step-by-step recipe for pickled zucchini in Korean, simple and delicious. Try for health!

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Korean zucchini is fast way prepare a delicious and spicy dish. Having made such an appetizer, you can put it on the table at any time and diversify the menu.

Korean-style zucchini for the winter 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 spoonful 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. Wash zucchini and carrots and grind Korean grater to form thin strips.
2. Remove the cap from the pepper, remove the seeds and cut it into slices.
3. We mix the prepared vegetables together, season with spices and crushed garlic, leave for five hours in the refrigerator.
4. Separately, we combine oil, vinegar, salt and sugar and pour vegetables with this mixture, while mixing thoroughly.
5. We leave it for a few more hours, after which we distribute it among sterilized jars and roll it up.

Fast Food Recipe

A quick-cooking recipe consists of almost the same ingredients, but at the same time vegetables do not need to be pickled for so long, which means that the zucchini will be ready after a couple of hours.

Required products:

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

Cooking process:

1. Zucchini are chopped in any convenient way, poured with water and simmered over low heat for 10 minutes for softness.
2. Cut the carrots and peppers into slices, chop the onion, herbs and garlic into small pieces.
3. Remove the zucchini from the heat, drain the water and let the vegetables cool.
4. We mix the prepared vegetables with each other and pour the marinade from oil, salt, sugar and spices, such as black and red pepper.
5. We insist everything 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 tablespoons of sugar;
• five glasses of water;
• a spoonful 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 of the indicated amount of turmeric to them, mix.
3. Send the onion, cut into cubes and pepper into thin slices, there.
4. Combine vinegar, water, sugar, the remaining turmeric, bring this mixture to a boil and pour over the vegetables.
5. Distribute the resulting salad into sterilized jars and store in a cool place or serve when it has cooled.

Korean-style marinated zucchini with carrots

Korean-style marinated zucchini with carrots - savory snack, which is ideal for any second course or as an addition to grilled meat.

Required products:

• 50 milliliters of vegetable oil;
• kilogram of zucchini;
• 50 grams of sugar;
• three carrots;
• four tablespoons of vinegar;
• clove of garlic;
• teaspoon of salt;
• a spoonful of seasoning for carrots in Korean.

Cooking process:

1. Peel, wash and chop the carrots with a special Korean grater.
2. Add to it half the indicated amount of sugar, a little salt and seasoning.
3. Cut the zucchini into circles, put them on the carrots, mix, pour vinegar on top, sprinkle with the remaining sugar and crushed garlic.
4. Heat the oil, but do not let it boil and pour over the vegetables.
5. Mix everything well, put it in any resealable container and insist in the refrigerator for at least an hour before serving.

Method of cooking plates with honey and soy sauce

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

Required products:

• 100 milliliters of vegetable oil;
• half a spoonful of salt;
• two tablespoons of vinegar;
• 500 grams of zucchini;
• a spoonful 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. Separately mix 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 for half an hour in the cold.

The most spicy and delicious salad

Required products:

• 100 milliliters of vinegar and vegetable oil;
• three zucchini;
• three cloves of garlic;
• seasoning for carrots in Korean;
• salt, sugar and ground peppers to your taste.

Cooking process:

1. We wash the zucchini well, cut into thin strips and begin to lay them in a bowl in layers, while sprinkling with sugar, salt and selected spices.

Required products:

• four cloves of garlic;
• kilogram of zucchini;
• two carrots;
• one tablespoon of salt, sugar and vinegar;
• one bulb;
• 150 milliliters of vegetable oil;
• Bell pepper;
• chili pepper and herbs to taste.

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 grated carrots in Korean.
2. We turn the onion and pepper into rings, add to the zucchini with carrots. Optionally, sprinkle with chopped herbs.
3. Combine crushed garlic with vinegar, oil, ground pepper, salt and sugar.
4. With what happened, completely cover the vegetables and put in the refrigerator for at least 30 minutes.

Zucchini in Korean fast food will definitely appeal to lovers hot snacks. They turn out tasty and fragrant, go well with fatty foods, and especially with meat. In addition to zucchini, carrots, bell peppers and greens are often used in such dishes.

How to cook zucchini in Korean?

Instant Korean zucchini is a simple and affordable recipe for everyone. And so that everything turns out quickly, tasty and without hassle, the recommendations for choosing the source product and the preparation itself, presented below, will help.

1. Zucchini is better to choose young with immature seeds.
2. If the skin is thin, then it can not be cut off. If not, then it is better to clean the product.
3. The thinner the zucchini is sliced, the sooner they will marinate.

Instant Korean zucchini slices with carrots can be both very spicy and moderate. The degree of spiciness can be adjusted independently by adding more or less chili peppers. To make the pickling process go faster, oppression can be placed on the zucchini.

Ingredients:

• zucchini, carrots - 1 pc.;
• garlic - 3 cloves;
• hot chili pepper - 1 pc.;
• vinegar, sugar - 1 tbsp. spoon
• dill;
• salt.

Cooking

1. Zucchini is cut into circles 3 mm thick.
2. Dip them in boiling water for 3 minutes and recline in a colander.
3. Peeled carrots are passed through a Korean vegetable grater.
4. Mix zucchini with carrots, add garlic, chopped chili peppers and chopped dill.
5. All this is salted, put sugar, pour in vinegar, oil and knead.
6. Quick-cooking Korean-style zucchini with carrots is removed in the cold for 1 hour.

An excellent addition to boiled potatoes will be a Korean-style zucchini salad prepared according to this recipe. To make the dish look more interesting on the table, it is better to choose bell pepper Red. Depending on the desired spiciness, the seasoning can be used spicy or mild.

Ingredients:

• zucchini, carrots, onions, bell peppers - 1 pc.;
• spices for carrots in Korean - ½ teaspoon;
• vinegar - 20 ml;
• granulated sugar - 1 teaspoon;
• oil - 50 ml;
• salt.

Cooking

1. Zucchini and carrots are grated.
2. Onions and peppers are chopped into strips.
3. Sprinkle vegetables with spices, pour in vinegar, oil, salt and sugar.
4. All this is stirred, covered with a film and put in the cold for 40 minutes.

An excellent Korean-style zucchini appetizer from this recipe will come in handy at any feast, because this is a great addition to any meat and alcoholic beverages. It is most convenient to cut the zucchini into thin layers using a vegetable cutter. If desired, the dish can be supplemented with other herbs - cilantro and parsley.

Ingredients:

• zucchini - 2 kg;
• garlic - 1 head;
• vinegar 6% - 60 ml;
• sugar - 30 g;
• dill - 1 bunch;
• odorless oil - 100 ml;
• salt.

Cooking

1. Zucchini is cut into thin strips.
2. Finely chop the garlic and dill.
3. Mix oil with vinegar, sugar, salt, dill and garlic.
4. The resulting mixture is sent to zucchini and kneaded.
5. A load is placed on top and left in the cold for half an hour.
6. After that, pickled zucchini in Korean can be served at the table.

Heh from zucchini in Korean

Korean-style young zucchini in the form of hee is an unusually tasty and fragrant salad. Due to the fact that the zucchini was previously doused with boiling water, they are soft, but all the vitamins are preserved. If you want to get a dish spicier, then you should add spicy pepper. If, on the contrary, you need more tender delicacy, then you can not put the pepper at all.

Ingredients:

• zucchini - 1 kg;
• carrots - 2 pcs.;
• red bell pepper - 1 pc.;
• oil - 150 ml;
• salt, sugar, vinegar - 1 teaspoon each;
• garlic - 4 teeth;
• onion - 1 pc.;
• greens, chili pepper.

Cooking

1. Zucchini cut into thin rings, pour boiling water.
2. After 3 minutes, the water is drained.
3. Carrots are chopped on a Korean vegetable grater and added to zucchini.
4. Onions and peppers, chopped into thin half rings, are also sent there.
5. Add greens and stir.
6. Vinegar, pepper, salt, sugar, oil and garlic are mixed separately.
7. The resulting mixture is poured over vegetables, kneaded and put in the cold.
8. In half an hour, instant Korean-style zucchini with peppers and onions will be ready.

Korean-style zucchini with honey is unusual, but incredible appetizing dish. The combination of different tastes - sweet, sour and spicy makes it special. If desired, the finished dish can be crushed with sesame seeds. Soy sauce in this recipe is better to use classic without any additives.

Ingredients:

• zucchini - 2 pcs.;
• honey, vinegar - 1 tbsp. spoon
• oil - 20 ml;
• garlic cloves - 4 pcs.;
• soy sauce - 20 ml;
• ground black pepper, herbs.

Cooking

1. Zucchini is cut into thin slices.
2. Add chopped dill, spices.
3. For the sauce, oil, vinegar, honey, soy sauce and chopped garlic are mixed.
4. Pour zucchini over them and after 2 hours, instant Korean-style zucchini will be ready.

Korean-style zucchini, the recipe of which is presented below, is a spicy dish that lovers of savory dishes will definitely like. It is good because it is prepared very quickly, and then eaten just as quickly. If you want the appetizer to come out fiery spicy, you can also add chili pepper directly with the grains.

Ingredients:

• young zucchini - 3 pcs.;
• butter, table vinegar- 100 ml;
• garlic - 1 head;
• salt, sugar, pepper, paprika;
• seasoning for carrots in Korean spicy.

Cooking

1. Zucchini are thinly sliced ​​and laid out on a dish in layers, sprinkling each layer with salt and spices.
2. Pour all this with oil with a bite, add chopped garlic, stir and remove instant Korean-style zucchini in the cold for half an hour.

Korean-style zucchini for the winter - recipe

Various Korean salads can be enjoyed not only in the summer. Korean-style zucchini for the winter is an excellent preparation, which is also prepared very simply and quickly. When laying out the mass in jars, it is important not to fill them to the top, because in the process of sterilization, juice will still be released from vegetables.

I propose to cook a simple workpiece for the winter from zucchini and carrots in Korean. The recipe uses ready-made spicy seasoning for Korean-style carrots, but there are no onions and garlic in the ingredients. It turns out a juicy vegetable salad. It is delicious on its own or as a side dish.

I am preparing products for cooking zucchini with carrots in Korean for the winter.

To prepare this salad, you need to use small strong zucchini. I wash my zucchini, dry it with a towel, remove the stalks and inflorescences.

Grate zucchini for Korean salads.

My carrots, peel, also grate for Korean salads. I add grated carrots to a bowl with zucchini.

In a bowl, add salt, sugar, sunflower oil, vinegar, seasoning for carrots in Korean.

I mix the ingredients well.

I cover the bowl and leave it to brew for about 3 hours. Vegetables release a lot of juice.

I lay out the salad in sterilized jars (I got 4 half-liter jars).

I cover the salad with boiled metal lids. At the bottom of a large pot I lay a towel, I put jars on it. Carefully pour into a saucepan. cold water to the shoulders of the cans. After boiling water in a saucepan, I sterilize half-liter jars for 20 minutes.

I take out the jars from the pot of water, roll them up with metal lids.

I turn the jars over and wrap them until they cool completely.

I'm moving the workpiece to the cellar.

Zucchini with carrots in Korean for the winter are ready! Enjoy your meal!