Good afternoon. The harvesting season for the winter begins, the hostesses begin to exchange successful recipes for jam, stewed fruit, and salads. Today I want to acquaint you with recipes for preparing zucchini in Korean. The peculiarity of this dish is that it is cheap and delicious! For its preparation, we need Korean seasonings, you can adjust their severity yourself, they are sold hot and not hot.

I also want to note that you can preserve one part of the prepared salad, and leave the other to eat it right away with the whole family. Just give the vegetables a little time to marinate.

The main ingredient in this dish is zucchini, which cannot be preserved without heat treatment. You can sterilize this vegetable directly in jars, can be canned without sterilization. For the second method, you will need to prepare a warm blanket and wrap our jars of salad with it, but I will write about this in detail below.

By the way, they also turn out to be very tasty, there are recipes on my website.

This recipe differs from others in that a tomato is added to the salad, this will give a slightly different flavor to this dish.
For seasoning, I suggest throwing coriander into the salad. They also go well with vegetables: rosemary, caraway seeds, cloves, basil. Try different options: Divide the Korean-style zucchini into two bowls and cover in different jars with different seasonings. Don't forget to sign on the lid to know which one tastes better!

• Zucchini - 2 kg.
• Tomatoes - 1 kg.
• Onions - 2 pcs.
• Garlic - 2 heads
• Carrots - 700 g.
• Dill - 1 bunch
• Parsley - 1 bunch
• Vegetable oil - 200 ml.
• Sugar - 2 tbsp. spoons
• Salt - 1 tbsp a spoon
• Coriander - 1 tsp
• Ground black pepper - 1 tsp
• Seasoning for Korean carrots - 15 g.
• Acetic acid 70% - 1 tablespoon
• Boiled water - 100 ml.

1. Cut the vegetables: zucchini - slices, onions - in half rings, finely chop the greens.

2. On a coarse grater, three peeled carrots, chop the garlic through a press.

3. Pour boiling water over the tomato, remove the skin from it and cut into large cubes. Mix all vegetables in one saucepan.

4. Add sugar, salt, all seasonings (coriander, black pepper, seasoning for Korean carrots), vegetable oil to vegetables. We dilute the vinegar in 100 ml. boiled water, pour in to vegetables. Mix everything thoroughly.

5. Leave the salad for 1 hour for the juice to stand out.

6. Sterilize the jars, put zucchini in them, cover with a lid and proceed to sterilize the salad: put a small towel on the bottom of the pan, put the jars in the pan, pour cold water 2 cm below the lid.

7. Bring to a boil and leave to simmer for 20 minutes (if a liter jar, then for 30 minutes). After that, we twist the jars with a key and set to cool.

How to sterilize jars before preserving

Before closing the salad, it is imperative to sterilize the entire container: both cans and lids for them too. Before that, of course, check for all splinters, cracks and other defects, wash thoroughly.

I want to offer you three simple ways to sterilize containers:

1. Steam with the help of a saucepan: put a metal sieve or grate on a saucepan with water, put the jars on it upside down (set in advance, when the water is not boiling yet). When the water boils, it will steam sterilize the container. Steam the jars for at least 15 minutes, then place them on a clean cloth without turning them over.

2. In boiling water: this method is convenient if you need to sterilize several small jars at once, which are placed in a large saucepan.To do this, we collect cold water in a saucepan so that the container is completely "drowned" in it, cover it with a lid and wait for it to boil. After boiling, "cook" for 5 minutes. Carefully remove it so as not to burn yourself and put it upside down on clean cloth.

3. In the oven: put a wet container in a cold oven at a temperature of 160 degrees and heat until the drops evaporate on the glass.

Below you can watch a detailed video on how to sterilize jars before preserving:

Usually a marinade is required for preservation. Due to the fact that the zucchini is 90% water, we do not need to make it separately. It is enough to let the salad infuse, or to boil it a little, as this vegetable intensively lets out juice, which is enough for all preservation. Just pour the liquid into the jars and close!

Korean Carrot Seasoning Zucchini Recipe

In this recipe, you can cut the zucchini into pieces of any shape convenient for you: half rings, quarter rings, or, like me, into cubes.

Note that the spices for Korean carrots vary in severity. Get them from a trusted manufacturer. the taste of this dish will largely depend on the quality of the seasoning.

From the amount of ingredients given in the recipe, we get about three half liter jars. Let's start cooking.

For cooking we need:

• Zucchini - 2 pcs.
• Carrots - 2 pcs.
• Onions - 1 pc.
• Bell pepper (red to make the salad bright) - 1 pc.
• Garlic - 5-6 cloves
• Greens - 1 bunch
• Salt - 1 tbsp a spoon
• Sugar - 2 tbsp. spoons
• Seasoning for carrots in Korean (mine is not very spicy) - 1 tbsp. a spoon
• Red pepper (hot) - to taste
• Vinegar - 5 tbsp. a spoon
• Vegetable oil - 100 ml

1. We process vegetables: wash, peel them. Cut the zucchini into cubes. Three carrots on a special grater for Korean carrots (or you can use an electric grater).

2. Cut the onion into thin half rings, sweet pepper - a quarter into rings, chop the garlic on a fine grater (or through a press). Pour all the vegetables into a bowl and mix.

3. Make a salad dressing: take one tablespoon of salt, two flat tablespoons of sugar, a spoonful of Korean seasoning, a little red pepper, pour in five tablespoons of vinegar, 100 ml. vegetable oil, mix everything well.

4. Pour vegetables with this mixture, mix thoroughly. In order for the salad to marinate, leave it for 3 hours, stirring occasionally. The juice that appears in abundance during this time will become a salad marinade.

5. Sterilize jars (half liter), as described above in the article, then fill them with salad to the top, pour the marinade, cover with a lid on top.

6. The salad itself must also be sterilized, for this we cover the bottom of the pan with a cloth, put jars of salad on it, pour water so that it does not reach the 2 cm lids.

We put the pot with conservation on fire, bring the water to a boil (make sure that the water does not get into the salad) and simmer over low heat for 15 minutes (if you have liter cans, then you need to boil for 20-25 minutes).

5. We proceed to rolling the salad: we take out the cans from the pan, while we do not raise the lids, but immediately close or roll them up. Turn the finished cans with the lids down and cool.

Delicious Korean-style zucchini for the winter without sterilization

Prior to canning, set aside a safe place for the hot salad jars to stand under a thick blanket. This process will take about six hours. It is convenient to leave the jars overnight, and in the morning put them in the closet, so that by the time the family wakes up in the kitchen nothing will interfere.

For cooking we need:

• Zucchini - 3 kg.
• Carrots - 350 g.
• Garlic - 100 g.
• Parsley - 1 bunch
• Vegetable oil - 100 g.
• Sugar - 100 g.
• Vinegar 9% - 100 g.
• Salt - 50 g.
• Seasoning for Korean carrots - 100 g.

1. Peel the zucchini, remove the seeds. We rub zucchini and carrots on a special grater. Grind herbs, garlic. Pour everything into a saucepan, add salt, sugar, vinegar, vegetable oil.

2. Put the pot with vegetables on the fire, mix everything, bring to a boil and leave to simmer for 10-15 minutes over low heat, stirring gently.

3. We put salad in sterilized liter jars, add the juice that has been released (zucchini release a lot of liquid). Cover with a lid, roll up with a key, turn the lid down.

4. Cover with a warm blanket for 5-6 hours.

Video recipe for instant Korean zucchini

Dear readers, if your time is very dear to you, I want to offer you the option of preparing blanks for the winter with sterilization in the oven.

• Firstly, it is very fast, since you turned on the oven, put the jars there and go about your business;
• Secondly, in the kitchen there will be no fumes from water, as in the method with sterilizing cans in a pot of water.
• Zucchini for this recipe will turn out to be very spicy. Therefore, for lovers of spicy food, this dish will be an excellent appetizer for potatoes, or for other side dishes in cold winter.

Take notebooks, and start watching a video that shows in detail the process of cooking zucchini in Korean.

Bon Appetit!

Fast food Korean zucchini in circles

For this recipe, you need to buy young zucchini, which do not yet have coarse seeds in the middle, since according to the recipe, the vegetable is cut into circles. Another important point: cut the zucchini with a knife thicker, about 1 cm, because they become soft when sterilized. But if you want a very soft preservation, then a thin one can be. Everything to your taste!

For cooking we need:

• Zucchini - 2.5 kg.
• Carrots - 700 g.
• Onion - 500 g.
• Bulgarian pepper - 500 g.
• Vegetable oil - 250 ml.
• Vinegar 9% - 150 ml.
• Garlic - 200 g.
• Salt 2 tbsp. spoons
• Sugar - 210 g.
• Korean seasoning - 20 g.

1. Peel the zucchini, cut into slices 1 cm thick. Chop sweet peppers and onions into strips.

Chop the onions with a knife along the onion, then we get straws, if you cut across the onion, then you get half rings.

2. Carrots must be grated on a special grater for Korean carrots, squeeze the garlic through a press.

3. Place all vegetables in a large bowl or saucepan. Pour sugar, salt, seasoning to them and pour in vinegar, vegetable oil. Mix everything thoroughly. Leave to marinate for 3 hours, cover with a lid. Stir occasionally.

4. Fill the sterilized jars very tightly with the salad and pour over the marinade.

5. Cover the bottom of a large saucepan with cloth, put jars there, pour water two fingers below the neck, put on fire, bring to a boil. Simmer over low heat for 20 minutes (if liter jars - half an hour).

6. Roll up the banks with a key.

7. Turn the can upside down to make sure the lid is sealed and air-tight.

So, we examined 5 recipes for cooking zucchini in Korean. If you have canned enough, and there are still plenty of zucchini, you can make many tasty and healthy dishes from them, which, alas, you cannot cook in winter. , vegetable stew, squash pancakes - all these sweets will not harm your figure and will saturate you with summer vitamins.

Do you like spicy fresh vegetable salads, which are somewhat very reminiscent of the classic heh, only without fish or meat? Do you think they can only be eaten fresh? But no! They can be marinated for the winter and opened at any time to please the people gathered at your table.

Somehow before, there was not even a thought that your favorite zucchini can also be stored in the form of a Korean salad and on one of the winter days you can enjoy its original taste with a hot meat dish or with some side dish.

An excellent spicy snack is prepared very quickly and helps to preserve a piece of summer with its vitamins, because it almost does not require prolonged heat treatment, which can destroy the nutrients necessary for the body.

Fast food Korean zucchini

This salad is actually ready in an hour and will disappear from the table in a matter of minutes, but to keep it a little longer, you should put it in jars and pasteurize for about 20 minutes, and then roll up the lids and send it to be stored in a cool place.

Ingredients:

• Fresh zucchini - 4 pcs.
• A clove of garlic - 3 pcs.
• 9% vinegar, sunflower oil - 6 tbsp each. l.
• Carrots, bell peppers, onions - 2 pcs.
• Sugar - 2 tsp
• Ground coriander, ground paprika - 1.5 tsp each.
• Salt - 1 tsp
• A mixture of peppers or chili and black ground to taste.

Preparation:

1. To begin with, we thoroughly wash all the vegetables, dry them, and if something needs to be cut or peeled, then we must do it. Since we will have zucchini "in Korean", it is most logical to use a special "Korean" grater and use it to chop the carrots with zucchini in the form of an oblong "noodle" immediately into a deep bowl, in which the pickling will be performed.

If you like longer cuts, then the vegetables should be placed relative to the grater at the lowest possible angle and grab a large area to pass between the blades.

2. So that the onions and peppers do not differ much in length from the previous cutting and are perfectly combined in a salad, and also do not become sour from the marinade, it is best to chop them with a slightly thicker thickness (about 1.5 thicknesses) and half rings. Send in the same bowl to the previous ingredients.

3. Now it is worth preparing a spicy filling, which will give that very unique taste. But there is a little trick here. So that the vegetables are well saturated with spices, first heat up the sunflower oil and pour the contents of the bowl with it and immediately, without waiting for everything to cool down, quickly mix everything well. The hot oil will help open up the raw vegetables a bit and increase their absorbency.

4. Immediately add the previously prepared spices, sugar and salt and garlic chopped with a press. We also pour in 9% vinegar essence.

5. Mix thoroughly again and let the salad sit for at least an hour in the refrigerator. If you want to taste it right away, you can put it in a salad bowl and serve it with your meal.

6. But it is best to put it in well-washed jars together with the released vegetable juice, cover with lids and put it on for 20 minutes to sterilize in boiling water. Then roll up the cans and, when they cool down in a wrapped state in a day, send them to be stored in a cool room. Before serving, it is advisable to hold the jar a little at room temperature so that the oil, if the salad was stored in the refrigerator, ceases to seem frozen. Put in a nice cup and garnish with fresh herbs.

Bon Appetit!

The most delicious recipe for the winter "Lick your fingers"

If you are not a fan of walking around and buying seasonings separately, you can simply buy a bag of universal seasoning for Korean salads without further ado. It usually contains notes of coriander with cloves, cardamom, paprika, allspice and hot pepper. Zucchini prepared according to this recipe can be perfect as one of the components for stuffing pita bread with cheese and cold cuts. In principle, you get something very similar to homemade shawarma. And if you just eat them with bread or cutlets, you really want to "lick your fingers" with pleasure.

And one more nuance - those who do not like the taste of garlic can enjoy this salad without their unloved aroma.

Ingredients:

• Zucchini - 0.5 kg.
• Carrots - 0.25 kg.
• Onions - 0.1 kg.
• Sugar, sunflower oil, 9% vinegar - 1/4 cup each.
• Bell pepper -1 pc.
• Salt - 0.5 tbsp. l.
• Universal seasoning for Korean salads - 1 tbsp. l.
• Favorite greens to taste.

Preparation:

1. First, all vegetables are well washed and peeled. We rub fresh zucchini with a vegetable peeler or a special vegetable cutter in the form of straws.

2. We either chop the carrots with a knife, or in the same way, using a vegetable peeler, chop them in the form of noodles. Chop your favorite greens into small pieces and combine with chopped carrots with zucchini.

3. Cut the onion with bell pepper into similar strips and add to the bowl to the previous cuts.

4. We prepare the gas station separately. To do this, combine all liquids with spices and sugar with salt in a saucepan. Beat well with a whisk until smooth.

5. Put all the chopped vegetables into the ready-made hot sauce and mix everything well. Then it is advisable to make a slight oppression and leave to infuse for three hours in a cool place, so that the vegetables are soaked and give their juice.

6. Put the ready-made salad mixture into small jars so that you can eat it at a time, pour the liquid released from the marinating into them from the saucepan. Cover slightly with a lid.

7. We send to sterilize in hot water for a third of an hour.

It is not advisable to put jars of salad directly into boiling water so that they do not burst! Count the sterilization time from the moment the water boils.

8. We take out the ready-made jars, seal them as tightly as possible and, turning them over on the lid, wrap them in a warm jacket or blanket. After a day, we take it out of the "fur coat" and store it cool.

9. It is worth noting that the salad is ready to eat after pickling, so this recipe can also be used for instant cooking and eating on the same day without long-term storage.

Bon Appetit!

Korean zucchini recipe with Korean carrot seasoning

An equally interesting taste is obtained from zucchini if ​​they are marinated with a seasoning intended for Korean carrots. The carrots themselves can be added three times less zucchini so that they only give a slight aftertaste. Moreover, in this recipe there is neither onion with garlic, nor pepper, and you can cook it from the available minimum of products, and store it in an ordinary cellar.

It turns out a very juicy appetizer that can even be used as an independent slightly spicy side dish.

Ingredients:

• Fresh zucchini - 0.5 kg.
• Carrots - 0.4 kg.
• Sunflower oil - 120 ml.
• 9% vinegar - 80 ml.
• Sugar - 4 tbsp. l.
• Seasoning "Korean carrots" - 3 tbsp. l.
• Salt - 1 tbsp l.

Preparation:

1. We cut off the tails and ends of well-washed and dried fresh zucchini, so that later it would be convenient to carry out culinary operations.

2. Using a grater, cut into long courgette noodles. The thinner the stripes, the better they will marinate later.

3. We do the same with peeled carrots and send them to a saucepan for sliced ​​squash.

4. Pour oil and vinegar into prepared vegetables and add seasoning with sugar and salt. But do not overdo it with free-flowing ingredients - the measuring spoons should be filled without slides.

5. Stir the salad so that the marinade evenly covers all the vegetable noodles.

6. Close with a lid, you can lightly press down the salad so that it gives more juice, and leave it cool for 3 hours. During this time, the vegetables will be completely saturated with spices and will be ready to eat if you really can't wait to taste them.

7. While the marrow-carrot mixture is infused, sterilize 4 half-liter jars and lids for them. When they have cooled down, fill, leaving a small space from the edge so that during sterilization the marinade does not splash out during boiling.

8. Place the jars in a large saucepan and cover them with lids. Fill the space between them with water up to the "shoulders" of the cans and set it on the fire to boil. Boil for a third of an hour.

9. Carefully, so as not to burn yourself, take out each jar in turn and roll up. Wrap and let cool in such a "fur coat", and then store on the shelves in the cellar.

10. Before serving, place in a salad bowl or in each portioned plate to accompany the main hot dish.

Enjoy your meal!

How to cook Korean zucchini for the winter without sterilization?

Sterilization, of course, helps long-term storage, but if the salad is kept in boiling water for too long, over time it can become very soft. For those who like to do everything quickly and not suffer with sterilization, there is an opportunity to prepare excellent spicy zucchini in the form of wheels for the winter. The principle of cooking is somewhat similar to pickling cucumbers.

Ingredients:

• Fresh zucchini - 1 kg.
• Water - 1 liter.
• Lavrushka leaf - 5 pcs.
• Allspice peas - 8 pcs.
• Sugar - 100 gr.
• Salt - 50 gr.
• A clove of garlic - 6 pcs.
• Hot pepper - 2 pods.
• Vinegar - 1 dessert spoon.
• Parsley, horseradish leaf, dill umbrella - to taste.

Preparation:

1. To disinfect jars with lids and prevent souring of canned food, rinse 4 half-liter jars well with ordinary baking soda and simply scald them with boiling water. We also dip the lids in boiling water.

2. Dry the washed zucchini and cut into rings no more than 1 cm thick.

3. Put dill with horseradish and parsley in each jar. There we chop a clove of garlic and a few pieces of hot pepper into 4 parts.

4. Fill with zucchini wheels and add another leaf of greenery and a quarter or half of a garlic clove on top.

5. In a separate saucepan, boil water and add sugar and salt to it. We also send lavrushka with peppercorns there. Pour in vinegar last.

6. Immediately pour the boiling marinade into each jar to the very neck and close it very tightly with an iron lid.

7. We send to cool in the "fur coat" with the lids down and in a day can be transferred to storage in the cellar.

Bon Appetit!

Video recipe - Korean crispy zucchini for the winter

You can marinate zucchini not only with straws, but also in small pieces. How to do it - see the video recipe!

These simple ways and variations of cooking zucchini in Korean will delight you during the winter. And what is most interesting, no one can immediately determine that the main ingredient is exactly zucchini, because they turn out to be similar to cucumbers and crushed daikon at the same time!

Low calorie content, high content of nutrients and excellent taste - all this is about Korean zucchini for the winter... This wonderful dish uses a large amount of spices and herbs, so everyone will like it.

Korean zucchini for the winter - recipe

Spicy aroma, pungent taste are the distinctive features of this preparation, it is recommended to serve it with porridge or mashed potatoes - it will turn out to be very tasty and appetizing.

Take these components:

Zucchini (young, strong) - 2.5 kg

Carrots (bright, juicy) - 0.5 kg

Onions - 0.5 kg

Bell pepper (large) - 5 pcs.

Garlic teeth - 150 g

Greens (whichever you like best - cilantro, celery, parsley, dill)

For the marinade, take:

Granulated sugar - 1 tbsp.

Vegetable oil - 1 tbsp.

Vinegar - 1 tbsp.

Spices for Korean carrots

Salt - 2 tbsp. l.

Grate zucchini, carrots on a special "Korean" grater. Bell peppers, onions are chopped into strips. Chop the garlic, herbs and add them to the vegetable slices in any way. Mix everything, pour the marinade on top, mix well again and leave for a couple of hours to infuse.

Spread the present vegetable mixture together with juice tightly in half-liter jars and send to sterilize for 15 minutes. If you have chosen a large capacity of cans, then the sterilization time needs to be increased. Place the rolled up conservation in the pantry, basement.

The most delicious Korean zucchini for the winter

To prepare, stock up on:

Young zucchini - 1 kg

Carrots - 0.5 kg

Onions - 0.3 kg

Sweet pepper - 0.3 kg

You cannot do without spices during cooking, you will need:

Head of garlic (small size) - 1 kg

Hot red pepper - tsp

Ground coriander - tsp

Ground black pepper - 0.5 tsp.

Natural vinegar 9% - 60-100 ml

Refined sunflower oil - 0.5 tbsp.

Salt (coarse) - Art. l.

Granulated sugar - 2-3 tbsp. l. (taste)

When properly preserved, courgettes, which are usually neutral in taste, are extremely spicy and mouth-watering. This Korean-inspired salad (traditional spices will be used here) should definitely be prepared.

A salad in which vegetables will be chopped on a special "Korean" grater with beautiful long straws will look very attractive. If there is no such device, then you will have to spend time cutting in this way by hand.

Chop the washed and peeled carrots into a large enamel bowl. Grind young squash fruits of a small size (you can not cut off the peel from these) in a bowl in the same way. Cut the bell pepper into small strips - send it there. Slicing the onion into thin half rings should also be in the bowl. If you like preservation "hot", then you can throw six thin rings of pepperoni, which will give the workpiece a special flavor, but, of course, you can do without it - pepperoni is very hot.

Pour all the specified spices into the salad, after gentle stirring, send it to the refrigerator overnight. Pickled slices will release a lot of juice, zucchini strips are fully saturated with spices, spices - they will acquire a nutty-spicy taste, in which it will be in the measure of pungency, in the measure of acid. After trying and finding that something is missing, you can correct the taste.

Fill sterilized one and a half liter jars to the top, gently knock them on the table to fill the voids, get rid of air bubbles. Cover with boiled lids.

Place a piece of cloth on the bottom of a large saucepan, place the filled jars and pour water up to the shoulders. It should be filled with cold water. Count 15-20 minutes from the moment the first bubbles rose from the bottom of the cans, and then you can remove the cans, wipe them, roll them up. After that, put the containers on the lids, insulate with an old warm thing. Put it cooled down in a dark place.

Korean zucchini for the winter, photo

For making quick and delicious zucchini for the winter in Korean take:

Zucchini fruits (young, strong) - 1 kg

Carrots - 200 g

Onions - 200 g

Sugar - 4 tbsp. l.

Salt - 1 tbsp l.

Table vinegar (concentration 9%) - 4 tbsp. l.

Ready-made Korean seasoning - 2 tsp

Deodorized vegetable oil - 70 ml

Peel all vegetables. If the zucchini core is soft, with large seeds, then it must be removed. Grate vegetables on a medium grater, chop the peeled onions into thin half rings. Combine vegetables, add seasonings, add vinegar and oil. Thorough mixing should be followed by an infusion stage - in about one hour, the zucchini pieces should start juicing.

Arrange the vegetables in clean jars, not forgetting to pour the juice inside. Place the blanks in a water bath and sterilize for 20 minutes (for liter containers). 0.5 liter cans can be sterilized in the microwave - this is much easier, because as soon as the contents boil, you can immediately take out and seal. Place the filled containers in the microwave oven for 5 minutes, while setting the power to 800 W. Do not cover with lids. If the juice inside boils away strongly, then you can add a small amount of boiling water. After the end of sterilization, seal the salad.

Korean zucchini - recipe for the winter, photo

For a delicious salad, take:

Zucchini - 3 kg

Bulgarian pepper - 3 pcs.

Garlic teeth - approx. 100 g

Krasnodar tomato sauce - 1 l

Chili sauce - 250 g

Lean oil (preferably refined) - Art.

Sugar - Art.

Salt - 2 tbsp. l.

Vinegar 70% - 2 tbsp. l.

Ground black pepper - 2 tbsp l.

Grind the zucchini using a "Korean" grater, add the Bulgarian pepper cut into strips. Pour the vegetables with sauces, butter, pepper, salt, add granulated sugar. Boil the workpiece for a quarter of an hour, then pour in the vinegar and add the garlic passed through the garlic press. After that, boil the mass for another 6-7 minutes. Arrange the brew in sterilized jars, roll up.

Zucchini for the winter - delicious Korean recipe

To prepare a spicy workpiece, you will need the following ingredients:

Medium-sized squash fruits - 4 pcs.

Onion - 1 pc.

Carrots (juicy) - 3 pcs.

Garlic teeth - 4 pcs.

Sweet peppers red and yellow - 1 pc. of each color

Soy sauce - 1 tbsp l.

Sesame oil - 1 tbsp l.

Sugar - 1 tbsp. l.

70% vinegar - 2 tsp

Ground red pepper - 2 tsp

Sunflower oil - 0.5 tbsp.

Sesame seeds - 2 tsp

You can add black pepper to taste

Wash the zucchini fruits, chop into circles (do not overdo it with thickness), add a little salt and place under a press for a couple of hours. Cut the onion into thin half rings, fry until golden brown. Cut the bell peppers into thin strips.

Drain the juice from the zucchini circles, mix with chopped vegetables, as well as garlic teeth passed through a garlic press. Mix the mixture of vegetables thoroughly, pour in the vinegar, add all the other ingredients, if you wish, you can add salt. Place the mixture tightly in sterilized jars, then roll up. you will find more delicious recipes for winter preparations.

Korean zucchini salad for the winter - recipe

Even a novice cook will quickly master such an easy-to-prepare salad. Take the following ingredients for cooking:

Zucchini - 1 kg

Onions - 3 pcs.

Garlic teeth - 2 pcs.

A bunch of dill - 1 pc.

Granulated sugar - 1 tsp.

Salt - 0.5 tsp.

Vegetable oil - 50 ml

Vinegar concentration 9% - 1 tbsp. l.

Wash the zucchini thoroughly and peel it, then cut it into thin strips lengthwise (you can use a vegetable knife for perfect results). The onion is chopped into thin half rings.

Pour vegetables into a saucepan, salt, add sugar, butter and put on medium heat. After about 5 minutes, the zucchini strips and onion half rings will become translucent. During this time, you need to have time to cut the garlic into slices, chop the dill. Add these ingredients when the vegetables in the pan become transparent, mix everything and leave on the fire for another 2-3 minutes. After that Korean zucchini salad for the winter should be laid out in small jars and sent for ten-minute sterilization. Store the rolled-up workpiece in a cool, dark place.

And here is another interesting recipe for making marinated "Korean" zucchini you will need:

Medium zucchini - 3 pcs.

Chili pepper - 2 pcs.

Ginger root - 3 cm piece

Apple (rice) vinegar - 120 ml

Salt - 1 tbsp l.

Granulated sugar - 2 tbsp. l.

Water - 0.5 tbsp.

Red pepper - 0.5 tsp

For washed zucchini, cut off the stems and cut the fruit into medium-sized circles. Place them in an enamel marinating container. Peel the ginger root, chop. Cut the chili, previously peeled from the seeds, into small pieces.

Pour water, vinegar into a saucepan, add chili, ginger, sugar, salt and stir. Wait for the marinade to boil, and then boil for a couple of minutes. Remove from the stove, pepper, let it brew after stirring for 5 minutes.

Pour the hot marinade into a container with zucchini circles, vegetables should be marinated for an hour, from time to time they should be stirred. After an hour, transfer the zucchini to sterilized jars, seal with nylon lids, and store in a cool place.

A few tips for housewives:

1. For cooking, you need to take only selected young vegetables - in this case, you will not need to peel the peel, cut the loose core.
2. The zucchini should be cut into strips or circles (as recommended by the recipe), all other vegetables should be chopped in the same way. For chopping, it is very convenient to use a Korean carrot grater, this significantly saves time.
3. During cooking carrots, Korean zucchini for the winter be sure to let them brew in the marinade, because only then can they be filled with that unique taste that attracts lovers of spicy preparations.
4. The workpiece can be rolled up with twist-off lids or with conventional lids using a seaming machine. If you have chosen the second method of seaming, then the filled cans can be put upside down to cool down, but for the first method, turning is not recommended.

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Korean zucchini for the winter, the most delicious recipes for which I will outline in this article, are among my favorite preparations that I make every year.

Such a spicy salad from zucchini will improve the taste of fish and meat, perfectly complement buckwheat and pasta, and the main advantage of this dish is that zucchini are prepared without sterilization (except for one recipe). If you have never cooked this spicy pickle, I recommend using my recipes and be sure to cook it.

Korean zucchini for the winter: the most delicious recipe without sterilization

This recipe for fast cooking vegetables in Korean can be changed as desired by varying the amount of vegetables and spices.

Required products:

• Zucchini - 2 kg;
• Carrot fruits - 0.5 kg;
• Head of onion and garlic;
• Sweet pepper - 600 g;
• Oil - 100 g;
• Soy sauce - 50 ml;
• Sugar - 2 tsp;
• Cayenne pepper - 1 tsp;
• Sesame seeds - 20 g of seeds;
• Vinegar - 50 ml;
• Mustard - 2 tsp grains;
• Salt to taste.

Tip: the consistency of the finished salad should turn out to be dense, so I even clean young zucchini.

How we cook:

1. We peel the zucchini from seeds and skin, and then three vegetables on a special grater.
2. I cut the sweet pepper, previously peeled from the core, into long thin strips.
3. I grate the carrots on a special Korean style vegetable grater. If not, you can cut the vegetable into strips or pass it through a food processor.
4. I cut the onions into thin strips. If you wish, you can prepare a salad without onions.
5. I process the head of garlic using a garlic press or finely chop it with a knife.
6. I transfer all the prepared ingredients into an enamel bowl and proceed to pouring for the zucchini.
7. I pour spices and seasonings into a saucepan with boiling water: initially sesame seeds, then mustard seeds, sugar and salt. Mix thoroughly and bring to a boil again.
8. Then pour soy sauce, sunflower oil and vinegar into the mixture. And last but not least, I add hot peppers (cayenne can be replaced with red). And the longer the marinade with pepper boils, the sharper the filling will turn out. We do not like too spicy dishes, so I boil the marinade with pepper for no more than a minute.
9. I pour the vegetable salad with marinade and boil for another two to three minutes. Then you can lay out the banks.

Marinated zucchini keep well at room temperature. Refrigeration is optional.

It turns out very tasty - lick your fingers!

Korean heh from spicy zucchini

Zucchini heh is one of the most delicious Korean zucchini recipes I've ever tasted.

The salad prepared according to this recipe can be preserved for the winter. But when making a snack, you don't need to fry vegetables for hours at all, you just need to chop them, pour marinade and put them in jars.

Note to the hostess: the vegetables that make up the dish do not lend themselves to heat treatment, therefore they retain nutritive minerals and vitamins. And on winter days this is especially important.

He from zucchini turns out to be delicate and aromatic. How to prepare a snack, I will now describe.

I will need:

• Zucchini - kilogram;
• Carrot fruits - 2 pcs.;
• Pepper - 1 pc. Bulgarian;
• Onions - 1 pc.;
• Oil - half a glass;
• Garlic - half a head;
• Seasoning "Lotus" - 1 tsp;
• Sugar and salt - a teaspoon each;
• Cilantro - a pinch of dried;
• Vinegar - 1 tsp;
• Greenery.

We do heh:

1. I wash the zucchini thoroughly and cut it into thin slices. I put the vegetables in a deep bowl and pour boiling water over them. I leave it for 1-2 minutes, and then drain the liquid and put the zucchini rings in a colander.
2. Peel the carrots and rub them on a special grater (if there is no shredder, you can cut it into thin strips).
3. I cut the onion into half rings, and the red or yellow Bulgarian pepper into elongated strips.
4. I combine the chopped vegetables and zucchini in an enamel bowl, add finely chopped fresh herbs to them.
5. Now is the time to tackle the marinade for our quick meal. I finely chop a few peeled heads of garlic. In a separate bowl I mix a teaspoon of salt and sugar, chopped garlic, hot pepper, vinegar, Lotus seasoning and chopped dried cilantro.
6. I mix all the spices and pour the vegetables with the marinade. I add sunflower oil and mix thoroughly again (each piece of vegetables should cover the marinade).
7. I put the salad in the refrigerator for thirty minutes. This is enough time for the vegetables to marinate completely.

After half an hour, Korean zucchini, the most delicious instant recipe for which I have described, can be served. Your household will surely appreciate this delicate, aromatic dish!

Zucchini with Korean carrots and peppers for the winter

Bell pepper lovers will love this Korean snack recipe. The difference between this version of Korean zucchini is that, in addition to zucchini, there are other vegetables, and in large quantities. But first things first.

To prepare a dish I will need:

• Zucchini - 2.5 kg;
• Carrot fruits - 1 kg;
• Onions and garlic - 2 pcs.;
• Bulgarian pepper - 500 g;
• Oil - a glass of sunflower;
• Vinegar - 150 g;
• Sugar - a glass;
• Salt - 70 g;
• Korean seasoning - half tbsp. l.

Preparation:

1. Initially, I wash and clean the vegetables thoroughly. I cut the zucchini into thin rings.
2. I peel the bell peppers and cut them into strips. Onions can be cut into strips.
3. Now it's the turn to grate the carrots on a special grater designed for cooking vegetables in Korean. And press the garlic through a garlic press.
4. Pour zucchini, carrots and peppers with vinegar, oil, add seasoning, sugar and salt. Mix everything thoroughly and leave to marinate for three hours.
5. Then I put the vegetables with Korean carrot seasoning in the jars and pour the remaining marinade evenly.
6. I sterilize the cans for 20 minutes, and then roll them up under the lid.

Tip: If you like crunchier zucchini, the rings should be slightly thicker (1 - 1.5 cm).

Fast food Korean zucchini: the most delicious recipe

Here I will describe how to quickly cook spicy zucchini. This delicate appetizer will appeal not only to adults, but also to children. So let's get started.

I will need the following products:

• Zucchini - 2 kg;
• Garlic - head;
• Dill - a bunch;
• Vinegar - a third of a glass;
• Oil - 80 ml;
• Salt - 70 g;
• Sugar - 35 g.

Note to the hostess. If the zucchini has a thick rind, it is advisable to cut it off. In young zucchini with a thin skin, you do not need to cut it off.

Step by step cooking:

1. I cut the pre-washed vegetables into thin strips using a vegetable cutter. You can also cut the zucchini into slices, but then you will need to marinate them a little longer.
2. Finely chop the dill and garlic cloves.
3. In a separate bowl, I mix the sunflower oil with vinegar, sugar and pickle salt, and then pour the mixture over the zucchini along with the garlic and herbs. I stir it.
4. I put a plate with a load on a container with a snack for twenty to thirty minutes.
5. Then I put the snack in the refrigerator or you can immediately serve it to the table.

Quick Korean Zucchini with Korean Carrot Seasoning

My household loves Korean zucchini recipes for the winter with Korean carrot seasoning. This seasoning greatly facilitates the life of lovers of spicy dishes. This mixture can be found in any store and is not expensive at all. The fastest spicy zucchini salad is prepared according to this recipe.

Products:

• Carrots - 2 - 3 fruits;
• Zucchini - 2 pcs.;
• Vinegar - 4 tbsp. l .;
• Garlic - ½ head;
• Sugar (sand) and salt - 1 tsp;
• Boiling water - 1 l;
• Hot Korean seasoning - ½ tablespoon.

Tip: if there is no special grater, you can prepare a smaller version of the appetizer by rubbing vegetables on the coarse side of a traditional grater.

1. I rub the pre-washed vegetables on a special shredder for cooking Korean vegetables.
2. Chop the garlic cloves with a press. I add the garlic to the zucchini and pour over the vinegar. Top with Korean-style carrot seasoning, mix thoroughly and leave to marinate for 60 - 90 minutes.
3. I also rub the carrots on a special grater, and then fry them in a pan until golden brown. I add sugar and salt to it and, while hot, mix the zucchini with carrots.
4. Mix thoroughly and put in a cold place for several hours to infuse. Korean zucchini for the winter, the most delicious recipe for which I have described, are ready.

Good video on the topic:

As you can see, Korean zucchini for the winter, the most delicious recipes of which I described above, are prepared quickly and easily. Try it!

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.