The recipe for rolling zucchini like a Korean carrot. Korean-style zucchini for the winter - the most delicious instant recipe You will lick your fingers - Zucchini in circles and marinated with vegetables and Korean seasoning
Zucchini is a versatile vegetable. Without its pronounced taste, it serves as an excellent basis for preparing various preservations for the winter - salads, caviar and even jam. One of the most delicious, affordable and quick recipes for preparations for the future is canned zucchini in Korean. Long thin zucchini strips with vegetables and hot spices are marinated in their own juice, they turn out crispy and juicy. I tried several popular Korean-style zucchini recipes that can be “closed” for the winter. I present to you the results of my experiments, supplemented by step-by-step photos. I'm sure you'll find an appetizer to your liking. I do not prepare preservation on an “industrial” scale, so you can safely increase the number of ingredients several times - I indicated the proportions of the products and the approximate yield of the dish.
Features of cooking zucchini in Korean
- The composition of the salad may vary depending on your taste preferences and the availability of certain vegetables. I usually add carrots, sweet peppers, onions, greens in large quantities to zucchini.
- If you use a ready-made (store-bought) seasoning, pay attention to its components: there should be nothing but natural spices. This can affect not only the taste of zucchini, but also the duration of their storage (preservation may ferment).
- The same goes for salt. Use only regular rock salt. Neither iodized nor "extra" are suitable for making canned salads.
- You can cook Korean seasoning at home, knowing its composition. Usually black, hot red pepper, paprika, ground coriander, dried garlic, salt are added to it. It is better to use dry rather than liquid seasoning.
- To speed up the release of juice, cover the salad with a flat plate, and place a weight on top.
- The amount of seasoning must be adjusted to your liking. It is better to put 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 recycle old fruits into marrow caviar and spin it for the winter - well, just lick your fingers, how delicious. The best, in my opinion, caviar recipes I have published.
Instant recipe with onions and peppers, harvesting for the winter
One of the quickest and most delicious recipes for Korean zucchini salad. Its peculiarity lies in the fact that snacks can be eaten immediately or rolled up in jars for long-term storage. You can sterilize preservation in the traditional way - in a large pot of water or in the oven.
Ingredients:
Main:
For marinade:
Yield: 2 liter (4 half-liter) cans.
Cooking method, quick recipe with photo:
Wash the carrots, peel, grate for Korean salads. Cut the washed and dried zucchini into thin strips or grate too. Cut the onion into thin half rings. Cut the pepper into strips. |  |
Finely chop the garlic with a knife. If you are preparing Korean zucchini for the winter, soak the greens in cold water for several hours. If you are preparing an appetizer immediately on the table, you can simply rinse 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 zucchini with carrots. Stir the contents of the bowl with your hands, squeezing the lettuce a little so that it releases the juice faster. Cover the bowl and leave at room temperature for 1-2 hours. During this time, the vegetables will release quite a lot of juice, so no additional liquid is added when preserving the salad. Zucchini can be served at the table or rolled up for the winter. Arrange the zucchini in clean, dry jars - a liter or half a liter. Sterilize filled jars in a large pot of boiling water. Liter jars - within 20 minutes, half-liter - 15 minutes. Close the zucchini with screw caps or roll up with a key. Flip the banks. If a leak does not appear within 10-15 minutes, put the preservation in its normal position, wrap it up. Store cooled zucchini. |  |
Store in a cellar or pantry. Preservation shelf life is 1 year. |
We prepare Korean-style zucchini for the winter according to a simple recipe, without sterilization
Delicious salad especially for those who do not like sterilization. Zucchini with vegetables are boiled in a marinade and laid out hot in jars, so it is not necessary to sterilize the container before laying it. Despite the use of heat treatment, the vegetables remain crisp and do not deform. The amount and composition of hot seasoning can be adjusted at your discretion.
Ingredients:
Yield: approx. 1 l
Step by step cooking with photo:
Grate zucchini on a Korean grater. Grind carrots the same way. Pour the grated vegetables into a large saucepan. Prepare the spice mix. In this recipe, I decided to add mustard as an experimental ingredient. It turned out delicious. You can take mustard seeds or mustard powder. Prepare the rest of the seasoning. I made it myself: I took sweet paprika, red and black peppers, coriander seeds. The composition is the same for most store-bought seasonings, with the exception of salt and granulated garlic. We will add these ingredients during cooking later, only the garlic will be fresh. Put in the seasoning. |  |
Pour sugar and the right amount of salt into the pan. Pour in the vinegar and oil. Chop the garlic, send to the zucchini. Stir the salad. Leave at room temperature for 3-6 hours. To stimulate the secretion of juice, you can put oppression. After a few hours, add water to the pot. If little juice has formed, a little more liquid will be required. If enough, pour in literally a third to a half glass. Note:If the finished Korean seasoning already contains salt, reduce the amount slightly when adding it. |  |
Stir and put the pan on the stove. Cook over medium heat for 15-20 minutes (after boiling), stirring occasionally. Arrange hot zucchini in dried jars washed with soda. Seal with sterile caps. Flip the can for 10 minutes to check for leaks. Cool under a thick cloth, hide until winter. |  |
Zucchini is moderately spicy and salty, carrots give a savory sweetness, and Korean spices give an appetizing aroma. The first sample can be taken immediately if a little lettuce does not fit in the jars. | 
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Zucchini goes well with any marinade and always turns out crispy and fragrant. With two step by step recipes canned pickled zucchini I suggest you take a look.
The most delicious Korean-style zucchini with seasoning for Korean carrots
It is very quick and convenient to prepare such preservation. You only need to grate the vegetables, add seasoning and other components of the marinade, wait for the juice to separate and arrange the vegetables in jars. It turns out very tasty with all the simplicity of the recipe.
What will we cook from:
Yield: 1 liter (2 half-liter) cans.
Step by step photo recipe:
Wash and chop the zucchini into long thin strips on a special grater. Grind washed, peeled carrots in the same way. Place vegetables in a deep bowl. Pour in sugar and salt. |  |
Pour in the bite and oil. Add Korean seasoning, stir. Let the salad stand at room temperature for 1-3 hours. |  |
This quick recipe does not involve hot marinade or brine. The main liquid is vegetable juice mixed with marinade. It will stand out quite a lot, as you can see in the photo. For harvesting for the winter, spread the appetizer in washed and dried jars. Put them in a cold oven, then preheat it to 140-150 degrees. Sterilize half-liter jars with preservation 15, and liter - 20 minutes from the moment the oven is heated. |  |
Seal the zucchini with clean, dry lids. Cool upside down and hide. |
You can also prepare and Korean carrot. This is very convenient: in the winter I opened a jar of orange salad and immediately put it on the table. 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, 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 used).
Yield: 1.5 l.
Cooking order:
Cut the zucchini into circles or halves of circles about 0.5-0.7 cm thick. Put them in a saucepan, add seasoning. Add salt and rock salt to the tomato paste. Add a glass of hot water, stir until smooth. When using ready-made tomato sauce, you do not need to use water, you also need to adjust the amount of seasonings, salt and granulated sugar added. Pour the tomato into a saucepan. The liquid should almost cover the vegetable pieces. | 
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Grate the peeled garlic on a fine grater, transfer to a saucepan. Pour table vinegar there. Cook over low heat for 25-30 minutes until soft. Arrange in sterile jars and roll up. Store in a cool, dark place. | 
 A very good canned snack option. zucchini in chili ketchup. They are preparing very well, and the result will impress you. Crispy zucchini sticks in a tomato marinade go well with potato dishes. Try it! Enjoy! |
Korean zucchini salad for the winter is a wonderful spicy preparation. You can cook it only from zucchini alone or from assorted vegetables. In order for the dish to acquire a special taste and aroma, ready-made seasoning for Korean salads is often put in it.
How to make Korean zucchini salad?
Korean-style zucchini salad is prepared in different ways - with sterilization and by boiling, with hot chili peppers or ground and without spicy ingredients at all. But the recommendations below will help make any of the Korean salads very tasty.
- Zucchini should be taken young, without a pronounced seed part.
- Ready-made seasoning can be used spicy and not spicy.
- Hard vegetables - zucchini, carrots, cucumbers are best chopped with a special grater.
Zucchini in Korean for the winter without sterilization
A quick Korean-style zucchini salad will definitely appeal to those who do not like sterilization. In this case, the salad needs to be boiled a little, rolled up, and then be sure to wrap it until it cools completely, this process will replace sterilization. The blanks will stand well until spring and without a cellar.
Ingredients:
- onions, carrots, peppers - 500 g each;
- zucchini - 3 kg;
- oil, vinegar - 140 ml each;
- garlic cloves - 6 pcs.;
- seasoning - 20 g;
- granulated sugar - 1 cup;
- salt - 70 g.
Cooking
- Zucchini and carrots are grated.
- The pepper is cut into cubes, the onion is chopped into half rings, seasoning is added, the remaining components are mixed and left for an hour.
- The mass is boiled for 7 minutes, distributed in containers, rolled up, put upside down, wrapped.
Zucchini salad with Korean seasoning
Korean-style zucchini for the winter with seasoning with the addition of carrots and onions is a spicy and mouth-watering preparation. It goes well with side dishes, and especially with potatoes. When the salad is infused, it will be immediately ready for use, and if you want to save it in the winter, then the jars need to be sterilized.
Ingredients:
- carrot - 400 g;
- young zucchini - 2 kg;
- onion - 1 pc.;
- seasoning for carrots in Korean;
- oil - 150 ml;
- granulated sugar - 75 g;
- garlic - 3 cloves;
- vinegar 9% - 130 ml;
- salt - 30 g.
Cooking
- Zucchini with carrots are chopped with a grater, and onions are finely chopped with a knife.
- Sugar, salt, seasoning, garlic, vinegar, oil are mixed and vegetables are poured for 2 hours.
- Distribute the mass in containers, sterilize in a water bath for 15 minutes and close.
Winter salad of zucchini and Korean carrots
Korean-style zucchini with carrots is one of the best options for home preservation. Assorted vegetables are very fragrant and tasty. It is better to close it in small half-liter jars, which will only take 15-20 minutes to sterilize. You can also add herbs to this salad if you like.
Ingredients:
- zucchini - 2.5 kg;
- carrots, onions, peppers - 0.5 kg each;
- garlic - 150 g;
- greenery;
- vinegar 9% - 150 ml;
- spices;
- salt - 50 g.
Cooking
- Zucchini and carrots are chopped with a grater, and onions and peppers are chopped with a knife.
- The remaining components are mixed and the vegetables are poured with the resulting mass, stirred and left for 3 hours.
- Korean-style zucchini salad is placed in jars for the winter, kept in a water bath for 15 minutes and closed.
Heh from zucchini in Korean
Heh from zucchini in Korean for the winter is a very appetizing and fragrant Korean salad. Unlike other Korean dishes, the zucchini in this savory salad is not grated on a special grater, but cut into plates. It is important that these plates are chopped as thin as possible so that the zucchini can marinate well.
Ingredients:
- carrots - 2 pcs.;
- zucchini - 1 kg;
- garlic - 4 cloves;
- large onion, sweet pepper - 1 pc.;
- oil - 150 ml;
- seasoning Lotus - a pinch;
- salt, sugar, vinegar - 1 teaspoon each;
- hot pepper, herbs.
Cooking
- Cut the zucchini into slices, add grated carrots, onions and herbs.
- Mix the rest of the ingredients.
- Combine vegetables with marinade and leave for half an hour.
- Juicy zucchini salad is distributed in Korean style in half-liter jars and kept in a water bath for 15 minutes, and then closed.
Korean spicy zucchini
A spicy Korean-style zucchini salad with the addition of bitter capsicum and red ground pepper will appeal to lovers of spicy, tongue-burning dishes. A fragrant salad will be ready almost immediately after pouring the marinade, and if you want to prepare it for future use, then it is better to sterilize it.
Ingredients:
- zucchini - 2 kg;
- hot chilli pepper - 200 g;
- apple cider vinegar 6% - 150 ml;
- sugar - 80 g;
- drinking water - 250 ml;
- salt - 20 g.
Cooking
- Zucchini is cut into thin circles, and the pepper is ground with a blender.
- Mix water with vinegar, oil, pepper, salt and sugar.
- Put the marinade on the stove and boil for 5 minutes.
- The resulting mixture is poured over zucchini and left for an hour.
- Korean-style zucchini salad is distributed for the winter in containers and rolled up after 15 minutes of sterilization.
Korean zucchini with vegetables
Korean-style zucchini for the winter with tomatoes, cucumbers, sweet peppers and carrots is excellent. Cooking them a little longer than pure zucchini, because the vegetables need more time to be thoroughly soaked in the marinade, but the result is worth it. Such a preparation is always one of the first to end.
Ingredients:
- zucchini - 1 kg;
- cucumbers, tomatoes - 700 g each;
- carrots, peppers - 3 pcs.;
- garlic cloves - 10 pcs.;
- seasoning - 20 g;
- granulated sugar, oil, vinegar - 100 g each;
- salt - 1 tbsp. spoon.
Cooking
- Grind carrots, cucumbers and zucchini with a grater.
- Peppers and tomatoes are chopped into strips.
- All vegetables are mixed, seasoning is added, mixed and cleaned in the cold.
- Marinade is prepared from the remaining ingredients, poured into vegetables.
- A salad of zucchini and other vegetables in Korean for the winter is distributed in jars and rolled up after 20 minutes of sterilization.
Zucchini salad on a Korean grater
The tastiest salad imaginable. This preparation goes well with any side dish and with all meat dishes. And for those who do not like canning at all, such a salad is ready for use after 3 hours, when it is well infused and the vegetables are soaked.
Ingredients:
- zucchini - 3 kg;
- garlic - 150 g;
- seasoning - 1 tbsp. spoon;
- onion - 0.5 kg;
- salt - 2 tbsp. spoons;
- sugar sand, oil - 1 glass each;
- vinegar 9% - 150 ml;
- parsley - 1 bunch.
Cooking
- Courgettes are rubbed on a grater, and onions are cut into half rings, parsley, garlic, and spices are added.
- Mix sugar, salt, oil in a saucepan and heat.
- Pour the dressing into the salad, pour in the vinegar, stir and leave for 3 hours.
- in Korean, they are distributed in half-liter jars, sterilized for a quarter of an hour and rolled up.
Korean-style salad of zucchini and cucumbers
Zucchini with in the winter is a preparation that is prepared very quickly. And it is eaten even faster, so it is recommended to cook it more. If you take young zucchini, then you can grate them on a grater without peeling. After sterilization, the workpiece will be stored even without a cellar.
Recipes for preserving zucchini for the winter
Homemade preparations for the winter are much tastier and cheaper than store-bought counterparts. For connoisseurs of spicy dishes - Korean-style zucchini! And our recipe with photos for you!
2 h
85 kcal
4.8/5 (5)
Some housewives complain that their jars, rolled up with love and according to all the rules, “explode”. Such failures can discourage any desire to cook delicious preparations. But this can be avoided. It is enough just to know some secrets of choosing vegetables for canning. And today I bring you recipes, how to cook delicious zucchini for the winter.
Choosing vegetables: the perfect zucchini for a jar
It doesn't matter if you cook zucchini in korean or according to some other recipe, be sure to choose young specimens. Ideally, if they are plucked in your own garden or bought from people whose honesty you are sure. After all, only zucchini, plucked no later than a week before conservation. The freshness of a vegetable can be judged by the stalk, which should be prickly and in no case sluggish. Another indicator place is the “butt” of the zucchini. She must be firm. There should be no mechanical damage, even minor ones.
By the way, from the zucchini that you rejected, you can also cook delicious caviar for the winter. Nothing can replace the taste of childhood.
A few little cooking tips
How to cook zucchini fast and tasty?
Zucchini is a rather capricious vegetable. Even if you chose it according to all the rules, the risk of swelling of the jar still remains. The case helped me to cope with this misfortune. Once, while rolling up zucchini, I accidentally put double serving of vinegar. Realizing the oversight, I decided not to throw away the product, but still roll it up. The result was a delicious Korean-style salad, which calmly survived until the New Year's feast.
To make any vegetable, including zucchini, crispy, my grandmother soaked it in cold water for at least an hour.
Well, the secrets and secrets are revealed, now let's get down to an equally interesting moment - the study of recipes. I have several ways to roll zucchini in Korean for the winter. I will share the easiest, simplest. Even a novice hostess can master it. In our family, this recipe is called "Korean-style zucchini for the impatient." First, because it cooks quickly. Secondly, none of us can wait for the New Year to try this yummy.
Korean-style zucchini for the winter, the most delicious recipes of which I will present in this article, are among my favorite preparations that I make every year.
Such a spicy zucchini salad will improve the taste of fish and meat, perfectly complement buckwheat and pasta, and the main advantage of this dish is that zucchini is cooked 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-style zucchini for the winter: the most delicious recipe without sterilization
This instant Korean vegetable recipe can be modified 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 - 20 g seeds;
- Vinegar - 50 ml;
- Mustard - 2 tsp grains;
- Salt - to taste.
Tip: the consistency of the finished salad should be dense, so I peel even young zucchini.
How we cook:
- We clean the zucchini from seeds and skin, and then three vegetables on a special grater.
- I cut the sweet pepper, previously peeled from the core, into long thin strips.
- I rub carrots on a special grater for vegetables in Korean. If there is none, you can cut the vegetable into strips or pass through a food processor.
- I cut the onion into thin strips. If desired, you can cook a salad without onions.
- I process the head of garlic with a garlic crusher or finely chop with a knife.
- I shift all the prepared ingredients into an enameled bowl and start pouring for zucchini.
- I pour spices and seasonings into a saucepan with boiling water: initially sesame seeds, then mustard seeds, sugar and salt. Mix thoroughly and bring back to a boil.
- Then I pour soy sauce, sunflower oil and vinegar into the mixture. And lastly - I add hot pepper (cayenne can be replaced with red). Moreover, 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.
- I pour the vegetable salad with marinade and boil for another two to three minutes. Then you can lay out the banks.
Pickled zucchini keeps well at room temperature. It is not necessary to refrigerate.
It turns out very tasty - lick your fingers!
Heh in Korean from zucchini with spicy spices
Zucchini Hye is one of the most delicious Korean zucchini recipes I've ever tried.
A salad prepared according to this recipe can be preserved for the winter. But when making an appetizer, you don’t need to fry vegetables for hours at all, you just need to chop them, pour marinade over them and arrange them in jars.
Note to the hostess: the vegetables that make up the dish are not amenable to heat treatment, therefore they retain nutritious minerals and vitamins. And on winter days, this is especially important.
Heh from zucchini is tender and fragrant. How to cook a snack, I will now describe.
I will need:
- Zucchini - kilogram;
- Carrot fruits - 2 pcs.;
- Pepper - 1 pc. Bulgarian
- Onion - 1 pc.;
- Oil - half a glass;
- Garlic - half a head;
- Seasoning "Lotus" - 1 tsp;
- Sugar and salt - a teaspoon;
- cilantro - a pinch of dried;
- Vinegar - 1 tsp;
- Greenery.
Let's do heh:
- I thoroughly wash the zucchini and cut into thin circles. I shift the vegetables into a deep bowl and pour boiling water over them. I leave it for 1-2 minutes, and then drain the liquid and throw the zucchini rings into a colander.
- I peel the carrots and rub them on a special grater (if there is no shredder, you can cut it into thin strips).
- I cut the onion into half rings, and the red or yellow bell pepper into elongated straws.
- I combine chopped vegetables and zucchini in an enamel bowl, add finely chopped fresh herbs to them.
- Now it's time for 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.
- 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).
- I put the salad in the refrigerator for thirty minutes. This time is enough for the vegetables to marinate completely.
After half an hour, Korean-style zucchini, the most delicious instant recipe of which I described, can be served at the table. Your household will definitely appreciate this tender, fragrant dish!
Zucchini with Korean carrots and peppers for the winter
This Korean appetizer recipe will appeal to bell pepper lovers. The difference between this version of Korean-style zucchini is that, in addition to zucchini, there are other vegetables, and in large quantities. But first things first.
To prepare the dish I will need:
- Zucchini - 2.5 kg;
- Carrot fruits - 1 kg;
- Onion 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 st. l.
Cooking:
- Initially, I carefully wash and clean the vegetables. I cut the zucchini into thin rings.
- I clean the bell pepper from the core and cut into strips. Onions can be cut into strips.
- Now it's the turn to grate the fruits of carrots on a special grater designed for cooking vegetables in Korean. Press the garlic through a garlic press.
- I pour zucchini, carrots and peppers with vinegar, oil, add seasoning, sugar and salt. Mix everything thoroughly and leave to marinate for three hours.
- Then I lay out the vegetables with seasoning for Korean carrots in jars and evenly pour the remaining marinade.
- I sterilize the jars for 20 minutes, and roll them under the lid.
Tip: if you like crunchier zucchini, the rings should be a little thicker (1 - 1.5 cm).
Instant Korean Zucchini: The Most Delicious Recipe
Here I will describe how to cook quick spicy zucchini. This tender snack 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 owner. If the zucchini has a thick skin, it is advisable to cut it off. In young zucchini with a thin skin, you can not cut it off.
Step by step preparation:
- Pre-washed vegetables with a vegetable cutter, I cut into thin strips. You can also cut the zucchini into circles, but then they will need to marinate a little longer.
- Dill and garlic cloves finely chop.
- In a separate bowl, I mix sunflower oil with vinegar, sugar and marinade salt, and then pour the zucchini mixture along with garlic and herbs. I mix.
- I put a plate with a load on the container with a snack for twenty to thirty minutes.
- Then I put the snack in the refrigerator or you can immediately serve it to the table.
Korean-style quick zucchini with seasoning for Korean carrots
My household loves Korean-style zucchini recipes for the winter with seasoning for Korean carrots. This seasoning makes life very easy for lovers of spicy dishes. Such a mixture can be found in any store, and it is not at all expensive. 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;
- Spicy Korean seasoning - ½ tablespoon.
Tip: if there is no special grater, you can also prepare a smaller version of the snack by rubbing vegetables on the large side of the traditional grater.
- I grate pre-washed vegetables on a special shredder for cooking Korean vegetables.
- I crush the garlic cloves with a press. I add garlic to zucchini and pour everything with vinegar. From above I fall asleep seasoning for carrots in Korean, mix thoroughly and leave to marinate for 60 - 90 minutes.
- I also rub the carrots on a special grater, and then fry it in a pan until golden brown. I add sugar and salt to it and mix hot zucchini with carrots.
- Mix thoroughly and put in a cold place to infuse for several hours. Korean-style zucchini for the winter, the most delicious recipe of which I described, is ready.
Good video on the topic:
As you can see, Korean-style zucchini for the winter, the most delicious recipes of which I described above, are prepared quickly and simply. Be sure to try!
Korean zucchini is a quick way to prepare a delicious and savory 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:
- We wash the zucchini and carrots and grind them on a Korean grater to form thin strips.
- Remove the cap from the pepper, remove the seeds and cut it into slices.
- We mix the prepared vegetables together, season with spices and crushed garlic, leave for five hours in the refrigerator.
- Separately, we combine oil, vinegar, salt and sugar and pour vegetables with this mixture, while mixing thoroughly.
- 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:
- Zucchini are chopped in any convenient way, poured with water and simmered over low heat for 10 minutes for softness.
- Cut the carrots and peppers into slices, chop the onion, herbs and garlic into small pieces.
- Remove the zucchini from the heat, drain the water and let the vegetables cool.
- We mix the prepared vegetables with each other and pour the marinade from oil, salt, sugar and spices, such as black and red pepper.
- 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:
- 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.
- Add half of the indicated amount of turmeric to them, mix.
- Send the onion, cut into cubes and pepper into thin slices, there.
- Combine vinegar, water, sugar, the remaining turmeric, bring this mixture to a boil and pour over the vegetables.
- 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 is a savory appetizer that 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:
- Peel, wash and chop the carrots with a special Korean grater.
- Add to it half the indicated amount of sugar, a little salt and seasoning.
- Cut the zucchini into circles, put them on the carrots, mix, pour vinegar on top, sprinkle with the remaining sugar and crushed garlic.
- Heat the oil, but do not let it boil and pour over the vegetables.
- 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 a quick way to prepare a delicious and spicy snack. 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:
- Wash the zucchini, cut into thin slices and sprinkle with salt.
- Separately, mix soy sauce, honey, vinegar, crushed garlic and selected spices.
- 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:
- 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:
- 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.
- We turn the onion and pepper into rings, add to the zucchini with carrots. Optionally, sprinkle with chopped herbs.
- Combine crushed garlic with vinegar, oil, ground pepper, salt and sugar.
- With what happened, completely cover the vegetables and put in the refrigerator for at least 30 minutes.
