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

Zucchini in Korean for the winter

The output of jars is 8 pcs of 750 g

We need:

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

For marinade:

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

Cooking:

1. Clean the zucchini from the skin and from the seeds, if the seeds are large, cut into strips.

2. The rest of the vegetables also, peel, chop or grate for Korean carrots, into strips.

3. Finely chop the greens.

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

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

6. We prepare jars, for which we sterilize in the oven or microwave. We shift the salad into jars and sterilize in a water bath for 15-20 minutes, with a capacity of 0.5 or 075 liters. We cool the inverted jars, under a blanket.

Zucchini in Korean with chili peppers

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

We need: output 4 cans of 0.5 l

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

Cooking:

1. Grate carrots for Korean carrots.

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

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

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

5. Grind the sweet pepper into strips, bitter chili pepper into circles and mix with the bulk of the vegetables, mix, leave for 8 hours.

6. After we transfer to sterilized jars, cover with boiled lids and sterilize: 0.5 liter jars - 15 minutes, 1 liter - 25-30 minutes. If we want to sterilize the salad after 2 hours of settling, then we will sterilize 0.5 l of the jar for 30 minutes, then the output will be 6 jars of 0.5 l each.

Korean zucchini with bell pepper

We need: output of 6 cans of 0.5 l

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

For marinade:

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

Cooking:

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

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

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

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

Instant pickled zucchini recipe for now

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

We need:

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

Cooking:

1. Grate zucchini for Korean carrots, salt to taste, mix and leave for 15 minutes.

2. Finely chop the garlic and chili pepper and put in a separate bowl, add balsamic vinegar, sugar, salt, oregano, basil to them and mix everything.

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

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

Bon appetit!

I propose to prepare a simple preparation for the winter of zucchini and carrots in Korean. The recipe uses ready-made spicy seasoning for Korean carrots, but the ingredients do not contain onions and garlic. It turns out a juicy vegetable salad. It is delicious on its own or as a side dish.

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

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

I grate zucchini for Korean salads.

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

I add salt, sugar, sunflower oil, vinegar, seasoning for carrots in Korean to the vegetables in a bowl.

I mix the ingredients well.

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

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

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

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

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

I'm moving the workpiece to the cellar.

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

Korean zucchini can be called one of the simplest and most original recipes for rolling zucchini for the winter. The zucchini preparation 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 arrange it in jars and tamp it tightly, filling it with 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 cans, 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 the hot summer, as well as a source of nutrients, because vegetables are practically not cooked! Experiment with flavors, bon appetit and until new recipes!

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Zucchini blanks continue to evoke emotions of genuine admiration in me. What a magical vegetable this zucchini is! I made Korean-style zucchini for the winter today. I tried it - amazingly delicious! Do not pay attention to the fact that this winter salad looks unprepossessing. I assure you: no one at the table will look at him. They swept away immediately. And this is not my personal opinion. The husband, a little vegetable lover, ate the whole plate and said, "More!" I want to warn you right away: I’m not a big fan of mega-sour “Korean” salads, so I added a minimum of vinegar to the marinade, and put more spices. The result was very juicy, sweet and sour with a slight spicy note of Korean-style zucchini for the winter, a recipe with a photo, you can see everything in detail. If you have any questions, be sure to ask! I forgot to say that the recipe is budgetary: in addition to zucchini, carrots and onions are added to the salad. I indicated the number of vegetables with the expectation that the salad would be enough for exactly 2 liter or 4 half-liter jars. There will be little left to try, but don’t get too carried away, otherwise you will have to close a new portion of Korean-style zucchini for the winter.

Ingredients for exactly 2 liter jars of salad:

• 1.5 kg zucchini
• 600 g carrots
• 250 g onion
• ½ cup vegetable oil
• ½ cup sugar
• 1 heaping tablespoon of salt
• 7 tablespoons of vinegar 9%
• 2 teaspoons Korean carrot seasoning
• 5 garlic cloves (medium)

A simple Korean-style zucchini recipe for the winter

Korean zucchini salad for the winter is very simple. We take zucchini, carrots and onions. We clean the carrots. We do not clean the zucchini if ​​they are young (we have not sold others for a long time). We take a special grater for carrots in Korean and start slicing vegetables. I didn't have one. But I found it right away, in the utensils department of the nearest hypermarket. It cost 89 rubles. My only regret is that I didn't buy it earlier. I grated almost two kilograms of vegetables on this grater so quickly that I was surprised: is that all?

That's not quite all, but almost. We still need to chop the onion. We clean from the husk, divide in half, then in half again and thinly thinly.

Three garlic on a fine grater.

We mix everything.

We turn to the preparation of marinade for zucchini in Korean. Pour seasoning for Korean carrots into a bowl. Add vegetable oil and vinegar.

Add sugar, salt. We mix everything. It turns out an unattractive, but magically fragrant mixture, which must be poured into a saucepan with salad.

It is best to mix with your hands, but if you don’t like messing around in oil, then you can use a spoon. The salad will give juice immediately. Cover it with a lid and put it in the refrigerator. At least 2 hours. I put it on overnight.

By morning, the salad acquired the very aroma and taste that we love so much in purchased Korean salads. So much juice stood out that it completely covered the salad. I put the salad in jars.

And it remains to sterilize these jars. Without sterilization, the salad will not stand! We lay a cloth napkin on the bottom of a large saucepan. We expose banks. From a kettle or any other container, fill the pan with cold water so that it reaches the level of the shoulders of the cans.

Bring water to a boil and boil for 20-35 minutes. Depending on the size of the cans (half-liter - 20 minutes, liter - half an hour or even a little more).

When sterilization is completed, screw the caps on. We turn the jars upside down, and when they cool down, we remove them for the winter.

How to cook Korean zucchini seasoning

If you don’t have a seasoning for Korean carrots on sale (for example, my friend who lives in America can’t get it anywhere), then with the help of this instruction you will make a mixture with an authentic taste.

• 1-1.5 teaspoons coriander
• 1 teaspoon ground black pepper (or a mixture)
• ground chili pepper on the tip of the leg,
• 1 heaping teaspoon dried garlic

I made a set of spices after studying many recipes. And, to my great happiness, I got the very flavor of Korean salads, which cannot be confused with anything. Everything turned out to be very simple. In the photo you see the whole simple set of spices.

The main note in the seasoning belongs to coriander. These are such round seed-boxes that are now sold everywhere (and three years ago they could only be bought in the form of seeds for planting). It is better not to put these whole seeds in a salad. You can grind them in a coffee grinder. But if you do not have it, then put the seeds in a bag and roll with a rolling pin, as shown in the photo.

The second important character is peppercorns. It should not be in the form of a finished powder, but freshly ground. It can be ground in the same way as coriander. But for these purposes I buy pepper in a mill. Very comfortably! And the third equally important component is dried garlic. It has a different smell and taste than fresh. The fourth (optional) seasoning ingredient is hot chili pepper. I put it in quite a bit and it gave a decent sharpness. If you don't like it, don't put it down. The taste of the salad will still be authentic.