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

In the recipe, the elementary composition captivates (zucchini, carrots, onions, garlic). Budget vegetables easily absorb the taste of seasonings and hold 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 to meat and fish. They are also delicious to add to fresh cabbage or boiled potato salads.

After a step-by-step recipe - answers to frequently asked questions, incl. by sunset.

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

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How to cook zucchini in Korean

Main Ingredients:

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

For marinade:

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

Important details:

• 1 glass - 250 ml
• The weight of the ingredients is indicated in the purified and prepared form.
• We choose rock salt, coarse / medium grinding, without additives.
• Seasonings and acidity can be adjusted to suit you before marinating vegetables in the refrigerator. We have described the universal proportion - without excess acid and sharpness.
• If you want to make Korean-style zucchini for the winter, the amount given will be 2 liters of blanks. It is more convenient to take jars of the same size, they are easier to sterilize in 1 approach.

How to cook.

Preparing vegetables.

The preparation can be made from any zucchini.

• Young ones are the tastiest choice and much easier to process. They do not need to be peeled from the skin and seeds, just wash well, wipe with a towel and cut off the tips.
• If we take old zucchini, then wash them and peel them. Cut in half or quarters lengthwise and remove all seeds.

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

We often make thin straws. We advise you to lengthen this thread. To do this, when working with a grater, place a piece of vegetable in length or oblique to the blades and hold out only one direction down rather than traditional back and forth. We are fans of the manual vegetable cutter Berner. With this assistant, it takes no more than 5 minutes to grind 2 kilograms of zucchini.

Grind the peeled carrots in the same way - with a classic thin straw.

Three garlic on a fine grater. Finely chop the parsley with a knife. Fast and easy!

Onion cut into thin quarter rings. How to do this is shown in the photo below.

Combine vegetables in a large bowl. We mix.

Pickling.

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

Thoroughly mix the salad with a spicy dressing. Our task is to ensure that each piece of cut gets its portion of marinade.

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

Can be left overnight. Then in the morning you will get a maximum of juice and a full pickled salad. For overnight insistence, it is better to take one and a half times more vegetables and marinade. So you can treat your family to savory vegetable noodles for breakfast.

We close in banks for the winter

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

Sterilize as usual. We put the jars of salad in a voluminous and rather high saucepan, on the bottom of which a thick cotton towel was laid. Fill the pot with water up to the shoulders of the jars. Cold or warm water will do. You can’t hot it: there is a risk that the jar will burst from a temperature drop.

Heat the water to a boil and lower the heat to medium. We hold the pot with blanks at a slight boil of water for the right time:

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

We take out, screw the caps, turn them over, twist back and forth with an inclination to check if the liquid is leaking. Put upside down and let cool. We do not wrap the most delicious salad to keep the denser texture of the vegetables.

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 charm is still left.

Are there any other tasty options for the described composition of vegetables?

Yes. The most crispy and unusual is the salad with zucchini slices and thin slices of carrots. For 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.

From carrots we plan thin plates with the help of a vegetable peeler.

See the photo below for what the prepared vegetables look like.

Helpful Hints: Stir comfortably 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 be added 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. Green peppers look great, and red ones provide maximum sweetness to the finished salad.

Cut the pepper into thin strips across or lengthwise. Both options are pictured below.

How to sterilize jars and lids

For any method, wash jars and lids only with soda, without detergent and rinse well.

Each housewife has her own comfortable way to sterilize empty jars. We choose from three main 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 slow cooker, put the grid on and turn on the "Steam cooking" mode - 10-12 minutes. We put the banks on the grid - upside down. We keep the containers for 10 minutes for a couple, remove, and let dry. We boil ordinary lids in the bowl itself, right during the sterilization of cans. Self-tightening lids are simply poured 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 container size. To get clean containers, open the oven smoothly, avoiding a sharp temperature drop. 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 their 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 pan with a suitable iron colander to put the dishes on it. So the upper tier is steam sterilized, and the containers below are boiled in water.

How to make your own seasoning

As easy as pie! All spices from the set for Korean carrots are sold separately in large supermarkets on spice racks. We take out a coffee grinder or mortar and grind into powder:

1. Coriander seeds - 1 teaspoon
2. Black peppercorns - 1 teaspoon
3. Dried garlic (possible in granules) - 1 teaspoon
4. Chili pepper powder (if you like it spicy) - on the tip of a knife

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

And pay attention to other simple seamings from "Easy Recipes" - "Homemade".

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Korean zucchini can be called one of the simplest and most original recipes for rolling zucchini for the winter. The preparation of zucchini gets a piquant taste, generously flavored with hot spices.

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

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

The recipe for cooking zucchini in Korean in this way is not static: the number of vegetables can be varied according to your desire and taste preferences, and a special grater will be a good helper for preparing this dish.

We will need:

• about 2 kg of zucchini;
• 500 g carrots;
• 300 g of onion;
• 600 g of sweet pepper;
• 100 g of garlic.

For refueling:

• 2.5 liters of water;
• half a glass of sunflower oil;
• 50 ml soy sauce;
• 20 g sesame seeds;
• a spoonful of red or cayenne pepper;
• a couple of tablespoons of coarse mustard;
• two spoons of sugar;
• salt to taste;
• 50 ml of vinegar.

How we cook:

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

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

1. We wash the sweet pepper well and remove the middle, put it horizontally and cut into thin long strips.
2. We clean the carrots or wash them with an iron washcloth, rub it on a grater or cut it into thin strips. If available and desired, you can use the combine.
3. The onion should be peeled, cut in half and put so that when cut it falls apart into strips on its own.
4. Grind the garlic on a fine grater or process with a garlic press.
5. We put all the vegetables in a deep enameled container and begin to prepare the filling.
6. Water must be boiled, reduce the heat and then add spices: first of all, you need to put sesame seeds, then mustard, salt and sugar. Stir and bring to a boil again.
7. Now pour the remaining liquids into the marinade - soy sauce, vinegar and oil, mix it well.
8. The turn of red pepper comes - the longer it boils, the bitterer and sharper the filling will be.

In order not to get a draconian snack, 1 minute of boiling is enough.

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

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

Korean zucchini preparation for the winter with seasoning for Korean carrots

Korean zucchini can be made using the seasoning that we use to cook Korean carrots. This mixture of spices makes life much easier for lovers of spicy. A ready-made set of seasonings has its own pungency and aroma, allowing you not to fool your head with the question of whether the winter zucchini twist will turn out delicious? This powder can be purchased at any store. But it is better to try it in advance: bags from different manufacturers may vary in taste. The easiest and fastest salad can be prepared according to this recipe.

Products:

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

How we cook:

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

Grind the garlic with a knife and skillful hands or with a garlic press.

We send garlic to zucchini and pour vinegar. Fragrant apple can be replaced with the usual one, but you should not take grape - it does not combine with the taste of this salad.

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

We cut clean carrots in the same way as zucchini - into strips.

We heat the oil in a saucepan and quickly fry the carrots over high heat - no more than 3 minutes.

Salt and sugar the carrots and, without cooling, transfer them to the zucchini.

Mixed - and sent to the refrigerator shelf! Two to three hours will be enough for the salad to infuse!

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

Korean zucchini for the winter - the most delicious recipe

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

We will need the following products:

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

How to cook:

In this salad, we will go away from the traditional straws, but the shape of the vegetables can be varied as desired. We chop the zucchini into large cubes or pieces, having previously cleared them of seeds and skin.

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

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

Remove the seeds from the bell pepper and cut it into quarter rings.

Rub the garlic on a fine grater.

We chop the greens as finely as possible. If you do not want to mess around, you can grind it with a blender along with garlic.

Mix all the vegetables well and start making the dressing.

In a container, mix salt, sugar and seasoning for carrots - take spicy or not very spicy at your discretion.

Add red pepper and vinegar, mix well.

Sunflower oil is the last ingredient. We add it to the dressing.

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

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

Recipe for winter preparation of zucchini in Korean style with mustard

Mustard is one of the favorite hot spices among Russian housewives, and mixing its taste with seasoning for Korean dishes will open up new facets of winter salad flavor for you! In addition, its properties make it possible to dispense with the sterilization of jars, which greatly simplifies life and speeds up the preparation of the workpiece.

What to take:

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

Cooking:

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

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

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

A little trick: if you are worried about the safety of preservation, but do not want to bother with sterilization, you can try making this salad in your own juice. To do this, before rolling, a jar full of vegetables must be put in the microwave for 5-7 minutes at maximum power, immediately after that you need to roll up the jar. This method will perfectly replace sterilization and save you from unnecessary worries!

I suggest you watch a video recipe for cooking Korean zucchini with tomatoes

Tasty and fragrant zucchini salads will be a great reminder of a hot summer, as well as a source of nutrients, because vegetables are practically not cooked! Experiment with flavors, bon appetit and until new recipes!

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

Everyone without exception likes a Korean-style zucchini appetizer for the winter, so I heartily recommend this simple Korean-style zucchini recipe to you. Cooking zucchini in Korean includes such an important step as sterilization, without it, alas, nothing. Therefore, be patient to prepare this Korean-style zucchini salad for the winter: very simple and incredibly tasty.

For Korean-style zucchini, I found another interesting use: as a filling for pita bread. Paired with crispy lettuce and salty feta cheese, it makes for an incredible picnic appetizer.

In this recipe for Korean zucchini for the winter, I used all the "Korean" spices separately, except for hot peppers. You can use ready-made seasoning for Korean carrots, 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 glass of vegetable oil
• 1 cup 9% vinegar
• 2 tbsp salt
• 1 tbsp ground coriander
• 1 tsp black pepper
• 1 tsp carnations
• 1 tsp cardamom

How to cook Korean-style zucchini for the winter:

We clean the carrots and grate them for Korean carrots.

We do the same with zucchini, only in young zucchini you need to remove the soft part with seeds: it rubs poorly, and you get something like porridge.

Onion cut into thin half rings.

In a large bowl, mix 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 a film, and send it to the refrigerator for at least 2 hours.

In the meantime, we sterilize 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.

In a wide saucepan we put a cotton napkin on the bottom, and place the jars with the workpiece. Pour water into the pan up to the shoulders of the jars, cover the salad with sterile lids and put on fire. We bring this whole structure to a boil, sterilizing half-liter for 15-20 minutes, liter for 25-30 minutes.

Hello hostesses!

Today I will again surprise you with an interesting one that won me over last year. Then I tried only a couple of recipes, and now I can say with confidence that Korean-style zucchini is one of our favorite preparations for the winter. She is number one in our family. I like that this dish is prepared quickly, but it turns out just great and tasty.

The appearance of this sharp miracle is quite attractive. At what you can experiment and close each jar in completely different ways. For some reason, most of the inhabitants of Russia are used to rubbing zucchini in the form of straws. But on the Internet, there are quite a lot of other varieties.

Today I propose to consider them all, but for one thing, if you have never tried such a culinary masterpiece, then after looking at these pictures, you will fall in love and definitely want to cook. After all, it is not easy for you to find yourself on this page.

Usually, when the year is fruitful, we often think about what to make from zucchini, we usually do it right away, add them to, and even cook for dinner.

It's all good, but still sometimes you want something sharper. Or is it a holiday in your house today? Then, then you can present them with such a Korean zucchini salad. Which you cook in a couple of minutes, and then you can roll it into glass containers to treat everyone in the winter.

I hope that these sensational hits will give you, like me, an unforgettable delight. Let's go, friends!

We start the conversation, as usual, with the simplest option, but in fact it turns out incredible yummy. And what is the real point? As some of my classmates might have noticed on social media, this recipe is advertised almost every day and takes about 2 hours to make. That is, he can be assigned the title in haste.

Secondly, you can always decorate the dinner table with this salad in a variety of ways, because zucchini can be cut even into rings, even circles, and then your loved ones will think that you bought such an appetizer on the market. And here it is, cooked at home. And thirdly, vegetables are eaten instantly, that you won’t have time to blink an eye.

And also remember, Korean-style zucchini is always the very first to gobble up if you cook them on the festive table or take such a blank from the cellar.

We will need:

• Young zucchini - 1000 g
• Carrots - 1-2 pcs.
• Onion - 1 head
• Garlic - 5 cloves
• Salt - 2 tsp
• Sugar - 2 tsp
• Coriander / seasoning for carrots in Korean - 0.5 tbsp
• Hot pepper - 0.5 tbsp
• Vinegar - 3 tsp
• Vegetable oil - 8 tbsp.
• Soy sauce - 0.5 tsp optional
• Parsley, dill - optional
• Coriander or pepper mix - optional
• Hot pepper and seasoning for Korean carrots - 1 tsp or to your taste
• Sesame - a pinch for beauty

Stages:

1. In order to neatly and beautifully present this salad, you need to take a special grater for Korean carrots. Using it, grate the zucchini and carrots, as shown in the photo.

If you still don’t have such a device, then use the grandmother’s method, namely chop into thin slices with a sharp knife).

2. In order for the vegetables to release the juice, put salt and sugar. Stir with your hands and let stand for as long as you have free time (for example, 15-30 minutes), it will be good if 2 hours pass. The cup with the contents should be infused at room temperature.

After that, drain all the resulting syrup and squeeze out the mass.

3. Now sprinkle with ground coriander, a mixture of peppers is perfect instead. And also put hot red ground pepper and Korean seasoning for carrots. Here you can, in principle, make any components that you like.

4. Then follow this plan, cut the onion into half rings with a kitchen knife, and chop the garlic finely or pass through a press. Onions must be fried in vegetable oil until golden brown, and add fresh garlic to the salad.

5. As soon as the onion is ready, put it in a bowl, and pour this vegetable mass with the remaining oil. Add vinegar and soy sauce. Stir.

6. Now it remains only to add finely chopped greens and stir. In order for everything to work out and the mixture to marinate well, you need to cover the cup with a lid or cling film and place it in a cool place, such as a refrigerator. In this form, the finished product should stand for about 1 hour, but it would be better if 3-4 hours.

Serve with sesame seeds, which will only decorate and bring some magical decor to this dish. Bon appetit!

The best Korean-style zucchini recipe for the winter without sterilization

Usually, all Korean recipes in their composition involve the introduction of carrots. This is already a familiar product, if we hear these words. But, here is the first option will be without it. Therefore, if you are not a fan of this vegetable, or suddenly it was not at hand, then this small instruction will help you figure it out.

In addition, you can add spicy garlic or onions to improve the taste. They also often add seasoning for Korean carrots or chim-chim spice.

The list of products is quite simple, as they say now, we will make a candy out of it. Just look at him. Do it only in small jars so that they open it and eat it. Usually liter or half liter containers are taken. Although, I have already seen that they close it in three-liter ones, who have large families. Ah ha).

I liked two recipes for such spicy zucchini at once, and therefore I certainly want to show you both options. And you yourself decide which one you will take as a basis.

We will need:

• zucchini - 500 g
• vinegar 9 percent - 2 tsp
• garlic - 4-5 cloves
• dill - bunch
• onion - optional 1 pc.
• salt - 1 tbsp
• a mixture of peppercorns - optional 0.5 tbsp
• Korean seasoning - 0.5 tbsp

Stages:

1. Prepare vegetables and herbs for work first. Rinse thoroughly in cool running water. Cut the stems off the zucchini with a sharp knife. If the fruits are young, then the peel can not be cut off, if it is already old and too dense, then remove it. Take out the seeds too. Chop them into longitudinal not too long segments or slices.

Peel the garlic and chop finely into small circles. Finely chop the dill. If you add onions, then peel them and chop them into pieces too.

2. Then pour all the necessary spices into the pan, put salt, Korean seasoning. Pour in the vinegar and water. Stir. Now it remains to add garlic and onions.

3. Boil this marinade and boil for about 5 minutes. The aroma will reach your neighbors))).

In a prepared and wiped dry container, place the zucchini sticks. And pour boiling marinade. Cover with a metal lid and seam with a special key. Next, unfold the jar on the other side, put on a blanket and let the heat evenly disappear.

Thus, the vegetables are marinated evenly.

Such a cool salad will be a super addition to or. Bon appetit!

And now, as the second method of rolling promised, it differs from the first in that, firstly, all vegetables are diced, and bell pepper is present in the ingredients. What makes such a divine dish even more beautiful.

We will need:

• zucchini - 2.5 kg
• Bulgarian sweet pepper - 2 pcs.
• celery seeds and turmeric - 0.5 tsp
• salt -0.5 tsp
• sugar - 1 tsp
• vinegar 9% - 4 tbsp
• Korean seasoning - 1 tsp
• mustard seeds - a pinch

Stages:

1. Chop the zucchini into small cubes with a knife.

Advice! Or you can use a vegetable cutter such as a nicer dicer. It will always help out if you have a large amount of work.

2. Do the same with bell pepper. Pre-clean it from seeds and stalk, and also remove white streaks.

3. Pour all the vegetables into a large bowl and mix together. Salt and add sugar. Pour in the vinegar immediately.

4. Move the basin to the stove, and set the mode to medium heat. As soon as this porridge boils, add Korean seasoning and other spices and seasonings. Stir. You can sweat for a couple of minutes, stirring.

5. Then, with a sterile ladle, pour such a branded salad into sterile jars.

6. Don't forget to try. And then wrap under the iron lid with a seaming machine or put on ordinary wrapping lids. Also, when hot, the jars need to be turned upside down, then wrapped in a blanket and let cool to room temperature.

Here it is a wonderful preparation that will truly delight you on a winter evening and remind you of summer. Bon appetit!

Heh in Korean from zucchini with spicy spices

Well, friends, another story from the YouTube channel hooked me. Do you know what? The fact is that the author suggests adding another vegetable that goes well with zucchini and you know what, eggplant. Intrigued, then click on the view button and listen and carefully. See the list of products right now.

We will need:

• eggplant - 3 pcs.
• zucchini -1 kg
• carrots - 3 pcs.
• onion - 1 pc.
• salad pepper - 1-2 pcs.
• carrots - 2 pcs.
• tomatoes - 3-4 pcs.
• seasoning for Korean carrots - 1 sachet
• vegetable oil - 130 ml
• sugar - 1 tsp
• salt - 1 tsp
• vinegar 9% - 1 tsp
• garlic - 4 cloves
• soy sauce - 1 tbsp

Korean zucchini salad - a quick recipe for winter slices

As you wish, but you can make such an appetizer even in pieces and even rounds, as modern youth say. In any case, when eating this snack, you will definitely lick your fingers. Do you know why? After all, you definitely need to take all sorts of spices, and decide on their quantity.

I really like to use ready-made sets that we sell now in any store or supermarket, they are called “for Korean salads”. So, you can not be wiser, everything has already been done for you. And if you want, all the same, vivid impressions and make a splash, then please read on, see what an unusual list of ingredients.

As you can see, mustard is used, it is she who will give a new spicy taste, and you will not resist this aroma. Take note while I allow, ah-ha).

We will need:

• zucchini (zucchini) - 1 kg
• vinegar 9% - 4 tbsp
• salt - 4 tsp
• sugar - 0.5 tbsp
• dry mustard - 0.5 tbsp
• mustard seeds - 0.5 tbsp
• onion - 1 head
• boiling water - 2 tbsp.
• turmeric - 0.5 tbsp

Stages:

1. Combine turmeric and mustard seeds together. Turmeric will help cleanse your body of negative influences, and will also color the workpiece in a beautiful color. In another container, mix sugar and salt.

2. Wash the zucchini, cut off the ends and then use a sharp knife to chop the vegetables into circles. By the way, you can use a regular vegetable cutter if you want to cut into thin slices or ribbons instead of washers. After all, you can actually do a duet.

Also, using a decorative knife to make such a masterpiece. See how perky it looks.

3. Next is the turn of onions. Crumble it into half rings.

4. Pour white bulk ingredients, that is, sugar and salt, onto prepared thinly chopped vegetables. Stir with your hands and let stand for about thirty minutes. Some juice will stand out.

5. Next, add vinegar, chopped onion and boil one glass of water. Fill them with a mass of zucchini. And pour boiling water over the other glass, where mustard and turmeric seeds were mixed, add dry mustard, mix. Pour the zucchini with this potion.

6. As you can see, this simple recipe turned out to be even without cooking and, of course, without sterilization. Next, you need to immediately move the salad into clean jars and close with metal lids for long-term storage. Place the jars in the opposite direction, cover with a fur coat and let cool.

If you don’t have the strength to wait, then you can leave the snack in the cup for the night, and in the morning try and taste it.

7. It turned out amazingly beautiful, which is good news! Pleasant impressions!

Zucchini with seasoning for Korean carrots (a simple recipe without bell pepper)

Again, another curiosity that was in great demand, I remember a few years ago, but because of its popularity, it does not stop today. Therefore, take and also use this guide, because this appetizer prepared according to this method will also be with tomatoes, which means it will come out even juicier and have a slightly tomato flavor.

Did you know? The second name of this dish is heh. Who would have thought that people still come up with something like that!

We will need:

• zucchini - 1.5 kg
• tomatoes - 700 g
• bulb -1 pc.
• garlic -3 pcs.
• carrots - 2-3 pcs.
• dill - optional
• sugar - 0.5 tbsp.
• vinegar 9% - 0.5 tbsp.
• salt - 2.5 tbsp
• vegetable oil - 2 tbsp
• seasoning for Korean carrots - a bag
• bay leaf - 2 pcs.
• black peppercorns
• water - 5 tbsp.

Stages:

1. Prepare all products for work. First, wash everything, and then chop the zucchini into rounds. Take medium-sized tomatoes so as not to chop them. You can even take cherry. Onions are cut into rings, chop fresh carrots into cubes, and simply peel the garlic.

2. Pour water and vegetable oil into the pan, prepare the brine. Bring the mixture to a boil, add the required amount of salt, sugar, seasonings and vinegar. Stir. Let it boil for a couple of minutes.

3. Arrange all prepared vegetables evenly in sterilized jars. Plus peppercorns and bay leaf, dill.

4. And then pour hot marinade slowly into each jar.

Pour liquid into the very center first so that the jar does not burst. On the bottom, you can put a metal knife under the jar, also for this purpose.

5. Transfer each jar to a wire rack in a saucepan or lay a towel. Pour hot water up to the shoulders of the jars, put the lids on top. Do sterilization for about 10-15 minutes after boiling water.

6. Then pull out and wrap the lids with a seamer quite tightly so that nothing runs up. Cool upside down under a blanket for 24 hours. Store in the cellar.

Spicy appetizer of fresh zucchini - a recipe for winter storage

Another novelty of this year, which is now already blowing up the Internet, because it is the point in this version that gives unforgettable notes in taste. If you are not a favorite of this cuisine, then you can safely add red hot pepper in moderation and always taste it.

Be 100% sure friends that this chic Korean salad will disappear from your cellar faster than you yourself do not expect. All because it can rightly be called a delicacy. Try it and you won't regret it!

And if it is not possible to preserve in jars, then at least cook this dish and taste it today. After all, such a blank can be tried in a couple of hours, and it will take 5-15 minutes to cut all the products.

We will need:

Stages:

1. Rinse all vegetables and herbs with cold water. Cut the zucchini into small cubes, while they need to be peeled and remove all seeds. Grate the carrots, chop the bell pepper in the form of straws.

2. Also chop the greens finely with garlic cloves. And the hot pepper must be chopped into small pieces, if you want, you can remove the seeds from it, but if you want to leave it, it will turn out even sharper. Wow, how great it will be, like a spark!

3. Supplement the chopped zucchini with all the ingredients, pour in vegetable oil, you will need about 400 ml, then salt and sugar. And of course add vinegar. It is he who will give the desired note of pickling. Mix actively the mass with your hands and let it stand for a couple of hours on the table (2-3 hours). Ha, you can eat.

4. Then spread the appetizer in clean, dry liter jars and cover with metal iron lids. Place each of them in a saucepan, in which you first lay a towel or throw a rag on the bottom. Pour water up to the shoulders of the jars and turn on the fire. When the water boils, wait 20 minutes, and then turn off and roll the cans under a special key.

5. Next, check each glass jar to see if the lid fits snugly and does not leak in any places. Cover with a blanket and let cool completely. Store in the cellar and consume after 1-2 weeks or later. Bon appetit!

A very tasty Korean-style zucchini recipe - lick your fingers!

And again, another novelty is a recipe with soy sauce. I don’t know about you, but I decided to try this miracle and prepared such a small master class for you. And now you don’t even need to add salt and sugar, because soy sauce gives the right shades for pickling.

I also like this quick way because you can already taste this delicacy right today. So, you are provided with a delicious dinner.

We will need:

• young zucchini (zucchini) - 1 pc.
• soy sauce - 1/4 tbsp.
• vinegar - 1/4 tbsp.
• garlic - 2 cloves
• vegetable oil - 0.5 tbsp

Stages:

1. Start cutting vegetables. Chop the zucchini in a way convenient for you. For example, cut them into halves.

2. Chop the garlic into small cubes and place on top of the slices. Now salt and pour soy sauce and vinegar, stir with your hands. Then pour in vegetable oil, also mix. Wait for the mass to stand and marinate for half an hour.

And if you want to enjoy today, then hold it on the table for 4-5 hours.

3. Then boil water in a separate container, by this time the zucchini with all the ingredients should already be in clean jars. Pour boiling water over the vegetable mass. Cover with lids and roll up. Then insulate with unnecessary things and wait for complete cooling.

Store in a cool place such as a cellar or refrigerator. Bon appetit!

Korean zucchini with bell peppers and carrots

Incredibly interesting is another blank that combines several varieties of vegetables. Zucchini is used, as always, raw and fresh. By the way, if you have a dark darkness of them, then cook from them

We will need:

• zucchini - 2 pcs.
• carrot - 1-2 pcs.
• sweet Bulgarian pepper - 1 pc.
• parsley dill
• garlic - 7 cloves
• onion - head
• table salt - 2 tsp
• granulated sugar - 4 tsp
• Korean seasoning - 2 tsp
• spicy pepper
• vinegar 9% - 0.5 tbsp.
• vegetable oil - 90 ml

Stages:

1. Do the main work, peel the zucchini and cut into oblong segments, grate the carrots for Korean carrots, chop the bell pepper with shavings. Onions on feathers and of course finely chop the greens.

2. Then put all the prepared foods in a stainless steel bowl. Squeeze a small amount of garlic through a press for a spicy and fragrant spirit.

3. Stir with a wooden spatula and do another thing, namely pouring.

4. The final result will depend on the special sauce. In a small container, add table salt, granulated sugar and Korean salad dressing, ground hot pepper.

5. And fill this loose mixture with vegetable oil and vinegar. Stir.

6. It remains to pour all the vegetables with such a marinade and let stand on the table for about 2-3 hours, and then preserve.

Or you can do otherwise, use today for dinner.

7. Sterilize jars and lids and spread the resulting marinated squash mixture in them. As you can see, 2 cans of 0.5 liters came out. Cover with lids.

8. Move the blanks into a saucepan, lay a towel on the bottom, fill with water up to the shoulders and simmer after boiling for 15-20 minutes.

If you take a larger jar, for example, it will be 1.5 liters or 2 liters capacity, then the time will have to be increased accordingly (25-30 minutes).

9. Then tighten with a special key and check the tightness. Dress in a blanket and wait 24 hours, then lower it into the cellar. Good luck!

How to cook Korean-style zucchini for the winter in jars

Super famous option that will definitely please you. All vegetables are cut into strips or you can use a device for cutting Korean carrots. For more details, you can watch this video from one Internet channel on YouTube. It will be delicious, don't miss out!

That's all friends, this note came to an end again. I hope you are already creating such vegetable masterpieces in the kitchen and making your family happy. All the best and all the best. See you very soon. Goodbye.

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 components at all. But the recommendations below will help make any of the Korean salads very tasty.

1. Zucchini should be taken young, without a pronounced seed part.
2. Ready-made seasoning can be used spicy and not spicy.
3. 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

1. Zucchini and carrots are grated.
2. 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.
3. 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

1. Zucchini with carrots are chopped with a grater, and onions are finely chopped with a knife.
2. Sugar, salt, seasoning, garlic, vinegar, oil are mixed and vegetables are poured for 2 hours.
3. 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

1. Zucchini and carrots are chopped with a grater, and onions and peppers are chopped with a knife.
2. The remaining components are mixed and the vegetables are poured with the resulting mass, stirred and left for 3 hours.
3. 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

1. Cut the zucchini into slices, add grated carrots, onions and herbs.
2. Mix the rest of the ingredients.
3. Combine vegetables with marinade and leave for half an hour.
4. 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

1. Zucchini is cut into thin circles, and the pepper is ground with a blender.
2. Mix water with vinegar, oil, pepper, salt and sugar.
3. Put the marinade on the stove and boil for 5 minutes.
4. The resulting mixture is poured over zucchini and left for an hour.
5. 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. the spoon.

Cooking

1. Grind carrots, cucumbers and zucchini with a grater.
2. Peppers and tomatoes are chopped into strips.
3. All vegetables are mixed, seasoning is added, mixed and cleaned in the cold.
4. Marinade is prepared from the remaining ingredients, poured into vegetables.
5. 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. the spoon;
• onion - 0.5 kg;
• salt - 2 tbsp. spoons;
• sugar sand, oil - 1 glass each;
• vinegar 9% - 150 ml;
• parsley - 1 bunch.

Cooking

1. Courgettes are rubbed on a grater, and onions are cut into half rings, parsley, garlic, and spices are added.
2. Mix sugar, salt, oil in a saucepan and heat.
3. Pour the dressing into the salad, pour in the vinegar, stir and leave for 3 hours.
4. 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.