- this is very delicious snack... But no less interesting is the Korean-style zucchini salad - just as spicy and tasty. This salad can be closed for the winter - such a preparation will be very popular in the cold season, when fresh zucchini are not available.

Preparing a salad of zucchini for the winter in Korean is very simple: from simple and available ingredients... You can see for yourself by reading the recipe to the end.

Ingredients:

• 1 kg of zucchini;
• 150 g carrots;
• 150 g onions;
• 2-3 pieces of bell pepper;
• 1 head of garlic;
• ½ bunch of dill and parsley;
• 5 tbsp. l. vegetable oil;
• 5 tbsp. l. 9% vinegar;
• 3 tbsp. l. with a slide of sugar;
• 2 teaspoons without top salt;
• 1 heaped tablespoon of Korean carrot spice.

How to cook a salad of courgettes for the winter in Korean:

Wash the zucchini, peel it and grate it in a Korean style for carrots to make thin strips.

We do the same with carrots.

Peel the onions and cut into thin half rings.

Peel the bell peppers and cut them into thin strips.

Finely chop the dill and parsley.

Place all prepared foods in a saucepan (or bowl). Add vegetable oil, vinegar, salt, sugar, minced garlic and Korean carrot seasoning.

Mix thoroughly so that the marinade spreads evenly over the vegetables. Cover the pan with a lid (or tighten cling film) and set aside for 2-2.5 hours. After the lapse of time, the mass will let out a lot of juice, it will become a little darker (due to the seasoning).

We sterilize the jars (in the oven, microwave oven or steamed) and put Korean zucchini in them. The juice, which was formed during the infusion of vegetables, is also poured into a jar. Cover with lids.

We put the salad jars in a wide saucepan, the bottom of which is lined with a napkin. Fill with cold water, not reaching 1-2 cm to the neck of the cans. We put on the stove and on high fire bring to a boil. Then reduce the heat to medium and simmer for 20 minutes (half-liter jars).

Then we roll up the lids (or screw them on), turn the cans over and put them on the lids. Cool them in this form. Since we sterilized the salad, it can be stored in a room with a normal temperature until winter (not necessarily in a cold cellar).

Korean zucchini is quick way prepare a delicious and savory dish. Having made such a snack, you can put it on the table at any time and diversify the menu.

Korean zucchini for the winter is prepared with certain hot spices. But you can always decrease 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. We wash the zucchini and carrots and grind on Korean grater to form thin stripes.
2. Remove the cap from the pepper, remove the seeds and cut it into slices.
3. Mix the prepared vegetables with each other, season with spices and crushed garlic, leave in the refrigerator for five hours.
4. Separately 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.

Instant recipe

Recipe fast food consists of almost the same ingredients, but at the same time vegetables do not need to be marinated for so long, which means that the zucchini will be ready after a couple of hours.

Required products:

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

Cooking process:

1. Zucchini are chopped in any convenient way, filled 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. Mix the prepared vegetables with each other and fill with a marinade of 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 with turmeric and marinade rings

Required products:

• two kilograms of zucchini;
• one onion and one bell 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, stir.
3. Send the onion, cut into cubes and pepper into thin slices, there.
4. Combine vinegar, water, sugar, leftover turmeric, bring this mixture to a boil and pour over the vegetables.
5. Distribute the resulting salad in sterilized jars and store in a cool place, or serve when it cools down.

Korean style marinated zucchini with carrots

Korean-style marinated zucchini with carrots is a savory appetizer that is ideal for any main course or as an addition to meat fried over a fire.

Required products:

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

Cooking process:

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

Cooking method with plates with honey and soy sauce

it quick option cooking delicious and spicy snacks... But the calorie content of such a dish is also higher, precisely due to the 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. We wash the zucchini, cut into thin slices and sprinkle with salt.
2. Mix separately soy sauce, honey, vinegar, crushed garlic and selected spices.
3. Pour the squeezed zucchini with this mixture, then cover them with well-heated vegetable oil, mix, and the dish is ready to serve after standing for half an hour in the cold.

The spicy and delicious salad

Required products:

• 100 milliliters of vinegar and vegetable oil;
• three zucchini;
• three cloves of garlic;
• Korean seasoning for carrots;
• 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;
• a kilogram of zucchini;
• two carrots;
• one spoonful of salt, sugar and vinegar;
• one onion;
• 150 milliliters of vegetable oil;
• Bell pepper;
• chili peppers and herbs to taste.

Cooking process:

1. Cut the zucchini into rings so that they are not thick and fill them with boiling water. After a couple of minutes, drain the liquid and mix with grated Korean carrots.
2. We turn onions and peppers into rings, add to zucchini with carrots. Sprinkle with chopped herbs if desired.
3. Combine crushed garlic with vinegar, oil, ground pepper, salt and sugar.
4. With this, we completely cover the vegetables and put them in the refrigerator for at least 30 minutes.

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 own juice are crispy and juicy. I've tried several popular Korean-style zucchini recipes that can be “closed” for the winter. The results of their experiments, supplemented by step by step photos, present to you. 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.
• To cook Korean seasoning it is possible 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 you can eat snacks immediately or roll it 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 procure korean zucchini for the winter, soak the greens in cold water for a few 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. Arrange the zucchini in 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.
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. Quantity and composition hot seasoning can be adjusted at your discretion.

Ingredients:

Output: approx. 1 l

Step by step cooking with a photo:

Grate the zucchini on a Korean grater. Chop the carrots in the same way. Pour the grated vegetables into a large pot... 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 made 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 the use of 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 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 pieces of the vegetable.

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

A very worthy option 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!

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 one, 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 step by step recipe- answers to frequently asked questions, incl. by seaming.

How to diversify the composition of the salad. How to mix spices into a seasoning for Korean carrots... How to sterilize jars.

Quick navigation through the article:

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
• The weights of the ingredients are indicated in purified 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, the given amount will turn out 2 liters of blanks... 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 be tender in ready 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 in length or obliquely to the blades and stretch out only one direction down rather than 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 pickled salad. When infused overnight, it is better to take one and a half times more vegetables and marinade. So you can treat your 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 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 salad jars in a large and fairly 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 them over, twist them back and forth with an inclination to check if the liquid is leaking. Put it upside down and let it cool. We do not wrap the most delicious salad to keep the vegetables 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 others tasty options for the described composition of vegetables?

Yes. The most crunchy and unusual salad turns out with zucchini slices and thin slices of carrots... To our taste, only young zucchini without a hard 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.

Useful Tips: Stir conveniently with your hands. Just in case, wash your hands again after adding the marinade to the vegetables and go. 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?

Hit of additives - juicy and beautiful bell pepper ... 3-4 pieces are enough for the quantity from our recipe. medium size. Looks great Green pepper and red 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. In the oven, you can immediately process a large batch of dishes. 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 to place the dishes on top too. So the upper tier is sterilized with steam, and the containers below are boiled in water.

How to make your own seasoning

As easy as pie! All spices from the Korean Carrot Set are sold individually in large supermarkets on spice racks. 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

We hope you have already decided to close the Korean zucchini for the winter. The most delicious photo recipe will help you cope with ease. There is practically no hassle, and an excellent result is guaranteed. Share your experience in the comments!

And take a look at other simple seams from Easy Recipes - Homemade Products.

They cause a lot of trouble, but how pleasant it is in the cold and snowy winter to open jars with various goodies. It does not matter: vegetables in jars or fruits, but they remind us so much of a warm summer. But zucchini blanks are a separate topic. Korean-style zucchini for the winter will also remind you of summer colors and "riches" from the garden.

Everyone, without exception, likes a Korean zucchini snack for the winter, so I wholeheartedly recommend you this simple Korean zucchini recipe. Cooking zucchini in Korean includes such an important stage as sterilization, without it, alas, in any way. So be patient to make this Korean-style courgette salad for the winter: very simple and incredibly delicious.

For Korean-style zucchini, I found another interesting use: as a filling for pita bread. Combine with crispy lettuce and salted feta cheese for an incredible picnic snack.

In this recipe for Korean zucchini for the winter, I used all the "Korean" spices separately, except hot pepper... You can use ready-made Korean carrot seasoning, just keep in mind that it already contains salt and sugar.

Ingredients:

• 2 kg. zucchini
• 1 kg. carrots
• ½ kg. Luke
• 1 cup of sugar
• 1 cup vegetable oil
• 1 cup 9% vinegar
• 2 tbsp salt
• 1 tbsp ground coriander
• 1 tsp black pepper
• 1 tsp carnation
• 1 tsp cardamom

How to cook Korean zucchini for the winter:

Peel and grate the carrots for Korean carrots.

We do the same with zucchini, only for young zucchini you need to remove the soft part with seeds: it is not rubbed well, and you get something like porridge.

Cut the onions into thin half rings.

In a large bowl, combine the zucchini, carrots, and onions.

We prepare all the ingredients for the marinade: salt, sugar, spices, vinegar.

Then we combine all the ingredients for the marinade in a separate bowl, stir well.

Pour all the vegetable oil and our marinade into the prepared vegetables, and mix thoroughly.

We cover the bowl with Korean-style zucchini for the winter with a lid, or tighten it with plastic wrap, and send it to the refrigerator for at least 2 hours.

In the meantime, we sterilize the jars with lids in any convenient way. When our Korean-style zucchini is infused, the aroma will be heard throughout the house! We lay out the salad in sterile jars.

Put a cotton napkin on the bottom in a wide saucepan, and place the jars with the blank. Pour water into a saucepan up to the hangers of cans, cover the salad with sterile lids and put on fire. We bring this whole structure to a boil, and sterilize half-liter 15-20 minutes, liter 25-30 minutes.