Korean zucchini with liquid seasoning. Zucchini salad with Korean seasoning

Korean zucchini salad for the winter - 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. AT 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

Zucchini with carrots in Korean - one of the best options home preservation. Assorted vegetables are very fragrant and tasty. It is better to close it in small half- liter cans, for the sterilization of which it will take only 15-20 minutes. 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;
greens;
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 others Korean food zucchini in it spicy salad do not rub 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;
bulb large, Bell pepper- 1 pc.;
oil - 150 ml;
seasoning Lotus - a pinch;
salt, sugar, vinegar - 1 teaspoon each;
hot peppers, greens.

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.
Distribute juicy salad from Korean zucchini 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. fragrant salad it will be ready almost immediately after pouring the marinade, and if you want to prepare it for the future, 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. Cook them a little longer than zucchini in pure form, because vegetables need more time to thoroughly soak 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. a 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.
A 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

- most delicious salad, which can only be imagined. 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. a 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.

With the advent of the first zucchini in the beds, many housewives recall the old proven recipes for tasty and healthy seasonal dishes, rejoicing at the opportunity to significantly diversify the daily menu. Indeed, zucchini is considered an excellent base for soups, appetizers, salads and even desserts. In addition, many preparations for the winter can be made from this popular vegetable, with the addition of other vegetables, seasonings, herbs. Today we will learn how to cook Korean-style zucchini for the winter - a step-by-step recipe with photos and videos of this spicy delicious salad in different variations can be found on our pages. So, for pickling, zucchini can be cut into circles, straws or pieces, and jars with ready salad boil in a pot of water or completely dispense with sterilization. In our selection of recipes you will also find the most delicious zucchini fast food- carefully follow the instructions, and you will get a real cooking masterpiece. Just lick your fingers!

Delicious instant Korean zucchini - step by step recipe with photo

Zucchini is a culture unpretentious to the conditions of weather and care, with a fairly high "fertility". Thanks to the generous harvests of this amazing vegetable, you can add many tasty and healthy dishes to your daily diet. In addition, zucchini has no equal in terms of the variety of preparations for the winter - they are pickled, salted, fermented, salads, caviar and even jam are made. Today we will pay attention to one interesting and “unbanal” recipe - instant Korean zucchini. Following step by step recommendations and photo, you can easily and quickly prepare a delicious vegetable salad for the winter with Korean seasoning.

The necessary ingredients for harvesting delicious “quick” Korean-style zucchini for the winter:

young zucchini - 3 kg
carrots (root crops of bright orange color) - 500 gr.
onion - 500 gr.
table vinegar 9% - 150 ml
sugar - 1 cup
Korean seasoning for carrots - 1 tbsp. l.
fine kitchen salt - 2 tsp.
vegetable oil - 1 cup

Step-by-step instructions for the Korean-style quick-cooking zucchini recipe for the winter:

Wash the zucchini thoroughly under running water, and if the fruits are ripe, cut off the skin and remove the seeds. Grind with a shredder or grater for carrots in Korean.
We clean the fresh carrots and also finely rub them on a “Korean” grater.
We clean each onion from the husk and cut it lengthwise into halves. Then chop into thin strips.
Mix all the vegetables in a large bowl, and then add salt, sugar and Korean seasoning according to the recipe. Add oil and vinegar.
Mix the contents of the bowl or basin thoroughly with your hands and leave to marinate for about 3 hours.
After a few hours, there will be abundant juice secretion of chopped vegetables.
We wash the cans for conservation with water and soda and sterilize over steam. We pack the vegetable mass in portions in jars, adding juice to each. We put jars of zucchini in Korean for sterilization in the oven for about 15 minutes. We roll up the lids and cover with a warm blanket on top, after turning the container upside down.

Such instant Korean-style zucchini can be stored until winter in a pantry or other cool place. Juicy, with tender spicy taste, light vegetable the appetizer is in perfect harmony with hot boiled potatoes, cereals, as well as meat and fish dishes. Fast and very tasty!

Korean-style zucchini for the winter - recipes with photos step by step without sterilization

Warm days fly by unnoticed, which is why it is so important to have time to stock up on seasonal fruits and vegetables for the winter. One of the most beloved and affordable preparations is zucchini - each hostess has her own signature recipes for this spicy snack. However, the preparation of many vegetable salads is not complete without sterilization, which often “scares away” inexperienced cooks. We offer a new interesting option- Korean-style zucchini, which does not require tedious fuss with hot jars. Our step by step recipe with a photo of "Korean" zucchini will become real culinary discovery, a ready meal will decorate any festive table.

Ingredients for the recipe for "Korean" zucchini without sterilization:

zucchini - 3 kg
carrots - 0.5 kg
onion - 0.5 kg
sweet pepper - 4 pcs.
garlic - 6 cloves
hot pepper powder - 1 tsp.
vinegar 9% - 200 ml
vegetable oil - 140 ml
seasoning in Korean (for carrots) - 20 gr.
sugar - 1 cup
salt - 3 tbsp. l.

The procedure for harvesting zucchini for the winter in Korean without sterilization:

Peel the washed zucchini, cut out the seeds and grate for carrots in Korean. Grind fresh peeled carrots in the same way.
Sweet peppers need to be cut, seeds removed and chopped small pieces, and onions - thin half rings.
In a large bowl, mix the chopped vegetables, salt, sugar, pour the seasoning. After adding vinegar, oil and chopped garlic, mix thoroughly and leave for a couple of hours - until the vegetables start juice.
We put a bowl of vegetables "in juice" on medium heat, and after boiling, boil for 5 - 7 minutes.
I wash the preservation jars and sterilize them over steam or in any usual way. We lay out the hot zucchini in jars and roll up the lids that have gone through the boiling procedure. We turn the container over and wrap it with a warm blanket.
A day later, cooled Korean-style zucchini without sterilization can be sent to the pantry shelves, and in winter, please family and guests with a spicy vegetable snack. Amazingly simple and delicious dish!

How to cook Korean-style zucchini for the winter - the most delicious recipe with photos, videos

To date, many Korean-style zucchini recipes are known - each of them has its own “zest” in the form additional ingredients. What is the most delicious recipe for this spicy winter snack? With the help of the video you can easily cook for the winter original zucchini in Korean with tomato sauce, and in the photo you can admire the view of the finished salad.

Korean-style spicy zucchini for the winter - recipes with a photo "Lick your fingers"

The composition of many recipes for vegetable preparations for the winter includes chili peppers, which give a spicy "point" to any dish. Fans of different "burning" spices will definitely like spicy zucchini in Korean - for real gourmets, we have prepared a simple recipe with a photo of a winter salad. We are sure with such fragrant zucchini in Korean, your lunch or dinner will go with a bang. Just lick your fingers!

We stock up on ingredients for harvesting spicy Korean-style zucchini for the winter:

zucchini - 2 kg
carrots - 800 gr.
onion - 700 gr.
garlic - 2 heads
greens - parsley, cilantro, dill
sunflower oil - 150 ml
vinegar - 300 ml
sugar - 300 gr.
salt and black pepper - to taste
chili pepper - 1 pc.
spices for carrots in Korean - to taste

Preparation for the winter of spicy zucchini in Korean according to the recipe - you will lick your fingers:

To begin with, we clean the zucchini and carrots and rub them on a special “Korean” grater - into a large bowl or basin. We cut the onions into half rings, and chop the chili peppers into thin rings. Finely chop the peeled garlic and herbs.
We mix all the components in a bowl and lay out in clean sterilized jars.
Prepare the marinade - mix vegetable oil, vinegar, sugar, salt, black pepper and spices. Fill jars with zucchini with the resulting brine. Now the jars need to be placed in large saucepan and, pouring water on the "shoulders", bring to a boil.
We sterilize the blanks for 20 minutes, take them out and leave to cool - under a warm towel or blanket. With such spicy Korean-style zucchini, any winter will seem hot to you!

Zucchini in Korean in circles “like in the market” - a recipe step by step with a photo

With the beginning of the summer heat on our table, delicious and healthy meals from vegetables - borscht, salads, casseroles. Especially often, zucchini and other available seasonal vegetables are used as the basis for numerous dishes. Walking along the market rows, on the shelves you can see bright jars of mouth-watering preparations for the winter from zucchini. Today we are happy to share with you a step by step recipe with photos. delicious zucchini in Korean in circles - it will turn out just like in the market with experienced craftswomen!

The list of ingredients for the Korean zucchini recipe in circles:

zucchini - 5 kg
carrots - 5 pcs.
garlic - 5 heads
hot pepper - 2 - 3 pcs.
dill and parsley - in a bunch

Marinating "Korean" zucchini according to the recipe in circles - "as in the market":

We clean the washed zucchini and cut into slices of medium thickness. Carrots are peeled and chopped on a "Korean" grater. We free the garlic from the husk and cut into slices or chop with a press. Bitter pepper cut into thin rings. Finely chop bunches of your favorite greens.
Pour all ingredients into a bowl and mix thoroughly. Then we place a lid from the pan on top or a large plate, on which we put a jar filled with water. Under such a home-made oppression, we leave the zucchini to “spend the night”.
In the morning we pack the vegetable mass in clean jars, pouring juice to the brim. The jars filled with “Korean” zucchini are placed in a large saucepan to be sterilized for about 20 minutes (for a 1 liter container), and after cooling, we take it to the pantry until winter. Enjoy your meal!

Korean-style quick zucchini for the winter with honey - a recipe with a photo

To prepare Korean-style pickled zucchini for the winter, you can use unusual ingredients with which the dish will sparkle with new “notes”. So, in our recipe with a photo, we replace sugar with honey, and we generally exclude Korean seasoning - the zucchini is tender, with a pleasant rich taste and simply incomparable aroma. The recipe for delicious Korean-style honey zucchini will definitely become your signature one, and guests and family will appreciate such a culinary creativity with a bang.

Ingredients list for Korean honey zucchini recipe:

zucchini - 1 kg
garlic - 5 cloves
liquid honey - 2 tbsp. l.
vinegar - 3 tbsp. l.
salt - 1 tsp
dill and basil greens - in a bunch

Step-by-step instructions for harvesting quick Korean-style zucchini with honey for the winter:

We wash the fruits of young zucchini, remove the stalk and, using a vegetable cutter, cut into long longitudinal plates - the thinner the better.
Sprinkle the pieces with salt in a capacious bowl and leave for 30 minutes to extract the juice.
We prepare the marinade by mixing honey with vinegar, add chopped herbs and garlic, crushed with a crusher. Mix the components thoroughly.
Drain the excess juice from the zucchini, lightly squeezing the vegetables with your hands. Pour the marinade, carefully distributing it over all the pieces, and lay it out in sterilized jars. We store ready-made quick zucchini in Korean on the shelf of the refrigerator. Delicious and healthy treat!

Korean-style marinated zucchini with vegetables - recipe on video

Korean-style marinated zucchini is always a good solution for a festive and everyday table. Combined with other seasonal vegetables, you get a delicious savory salad. The video shows a step-by-step recipe for pickled zucchini in Korean, simple and delicious. Try for health!

The gifts of summer in a jar are not only a riot of berry or fruit homemade preparations. The main competitor of cucumber in terms of the number of recipes is on the list of the most popular vegetables for preservation. Caviar is made from zucchini, fresh fruits marinate or salt, stock up on delicious unusual jam or prepare Korean salads for the winter.

How to cook zucchini in Korean for the winter

The shape of cutting - cubes, half rings, straws - will not affect the taste of homemade preparations, but the method and choice of spices have such magical power. Acute vegetable snack will always find its admirers, but how to marinate Korean-style zucchini so that you want more? With all the abundance of recipes, you can’t do without heat treatment, but if you sterilize vegetables directly in jars, you will be able to preserve the maximum of useful substances. Method closed canning will double the shelf life of Korean-style zucchini for the winter, and among other recommendations:

harvest, preferably, only young fruits;
peeling is optional, but cutting vegetables according to the recipe is yes;
to give the preservation a unique taste, you should first hold the fresh fruits in the marinade.

Korean zucchini recipes for the winter

There are so many ways to homemade zucchini spin that you can try it almost every day before the new harvest. different dishes. How to cook canned zucchini to make them look as appetizing as they look in a magazine photo? Among simple recipes more common diet snacks, and in combination with other vegetables, spices, it is easier to find hearty or spicy salads. If there is little experience in home preparations, then you should choose step-by-step recipes with photos, and the easiest and most affordable way is to watch the video.

Quick zucchini in Korean for the winter

When it was possible to harvest a rich harvest, then there is not enough time and energy for home-made preparations. Quick-cooking Korean-style zucchini will help save the day, because the recipe is based on a quick approach to twisting. The second advantage of this method is simplicity, while the output is very tasty and profitable. Korean-style zucchini for the winter will be an appropriate addition to boiled potatoes, independent garnish or filling for pita bread.

Ingredients:

zucchini - 1 kg;
garlic - 3 cloves;
onions - 3 heads;
dill - 1 bunch;
sugar, salt - 0.5 tsp each;
vegetable oil - 3 tbsp. spoons;
vinegar (9%) - 1 tbsp. a spoon.

Cooking method:

So fresh fruit peel, cut into thin strips, onion - half rings.
In a saucepan, mix vegetables with salt, sugar, vegetable oil, put it on fire, boil for no more than 5 minutes until the zucchini and onions are translucent.
Grind garlic, dill, add to the pan, boil for a few more minutes, and then spread the resulting mass into jars. Sterilize the workpiece for 10 minutes from the moment the water boils, remove and roll up under a tight lid.

Korean-style spicy zucchini for the winter

Universal snack and a great duet meat dish- that's what this recipe is useful for. How to cook spicy zucchini in Korean for the winter? Among fresh fruits, strong vegetables should be selected, a rich selection of spices should be taken care of, and time should be left for pickling. The result of such a careful approach will please you when, in the midst of cold weather, you can serve an appetizing spicy dish from the gifts of summer.

Ingredients:

zucchini - 4 pcs.;
bell pepper (yellow, red) - 2 pcs.;
onion - 1 head;
carrots - 3 pcs.;
garlic - 4 cloves;
vegetable oil - 120 ml;
soy sauce - 30 ml;
vinegar - 2 tbsp. spoons;
sesame, red ground pepper- 2 teaspoons;
salt, pepper - to taste.

Cooking method:

Winter option pickling spicy snack provides that young fruits should be cut into thin circles, salt, put under pressure for 2 hours.
Bye squash preparation will be marinated, it is necessary to chop the onion in half rings, and fry.
Cut the pepper into thin strips, grate the carrots, and chop the garlic.
Drain liquid from vegetable harvesting, mix everything, add vinegar, salt, spices.
Marinate for another hour, then spread liter jars on the floor to sterilize the winter spicy salad for the winter, keeping glass jars with appetizing snack in boiling water for 10-15 minutes.

Fried zucchini in Korean for the winter

To make delicious, winter canned vegetables you can not only marinate. To give homemade a different taste by frying the main ingredients, this step-by-step recipe will help. How to cook fried zucchini in Korean for the winter, so that they look appetizing even in the photo? With all the nuances to prepare savory snack no more difficult than cooking home preservation according to other recipes, but it turns out very tasty, because you have to cook with tomatoes, bell peppers and spices.

Ingredients:

zucchini - 1 kg;
tomatoes - 1 kg;
bell pepper - 400 g;
garlic - 8 cloves;
greens (parsley, dill) - half a bunch;
sugar - 2 tbsp. spoons;
salt - 30 g;
black allspice - 7 peas;
vegetable oil - 100 ml.

Cooking method:

Preservation of zucchini should begin with the fact that first wash the raw young vegetables, then remove the peel, cut into rings. Fry each piece on both sides until golden brown, avoiding burning, otherwise they will become bitter.
Onions, tomatoes cut into cubes, simmer for a few minutes in a pan. Then pour the mass into a container, grind with a blender or mixer. Add chopped garlic, herbs, sugar, salt here, mixing thoroughly again.
Harvesting for the winter from zucchini will turn out beautiful if you lay out the vegetables in layers, pour over the prepared tomato sauce, add 2-3 peas of allspice.
Close homemade under a tight lid for storage for the winter is possible only after the sterilization of the jars.

Zucchini in Korean for the winter with carrots

Harvesting in season is easier to manage if you make savory vegetable salads. It turns out a very tasty dish, which, while preserving useful material helps to diversify the menu. Zucchini in Korean for the winter with carrots and spices will definitely have fans, because this homemade preservation has its own “zest”. How to cook a Korean salad of zucchini and carrots so that it acquires spicy taste? Prepare necessary products and follow the step by step recipe.

Ingredients:

zucchini - 2.5 kg;
carrots - 0.5 kg;
onions - 4 heads;
pepper - 5-6 pcs.;
garlic - 5 cloves;
vegetable oil - 200 ml;
sugar - 1 cup;
salt - 2 tbsp. spoons;
vinegar - 150 ml;
greens - to taste;
seasoning for Korean carrot- 2 tbsp. spoons.

Cooking method:

Fresh zucchini, grate carrots, and cut bell peppers, onions into strips.
The preparation of the marinade will be the next step, for this you need to mix vegetable oil, vinegar, sugar, salt.
Pour chopped garlic, herbs into chopped vegetables, pour the marinade, leaving the homemade preparation for 3 hours.
Next, put the vegetable mass in jars, pour the remaining marinade. Sterilization will take about an hour, and then the jars can be removed for storage.

Video: Korean zucchini salad

Zucchini in the garden grow and grow. Every day you cook some of them delicious food, fry pancakes for breakfast, make preparations. Just recently brewed different ways. And they don't end there. And they are not going to end yet.

So let them grow! There are plenty more delicious preparations for the winter of them. And one of these, a delicious, aromatic appetizer or salad, as you like, is Korean zucchini. Recently, which has become very popular and loved for its taste qualities, for the relative ease of preparation, for "not capriciousness." Such a salad is well stored when harvesting it for the winter, and therefore it is considered as such.

Now they are very fond of blanks from the “lick your fingers” series, we have already prepared from this series and. And now we are preparing this delicious snack. And this salad is not called so by chance, it turns out it is simply the most delicious. Moreover, you can cook it in any known way, it always turns out delicious. Men just love it!

But I warn you right away about one feature of this salad. Cook a lot at once! Because it turns out to be so tasty that many people simply don’t reach the jars - they eat it earlier! The fact is that vegetables are marinated for some time in a specially prepared marinade. And after the right time, the salad is completely ready to eat.

And you can first prepare a sample, a little bit. Try it, and then decide how many cans you want to prepare. And I give you a guarantee that everyone will like the salad. I haven't met anyone yet who doesn't like it.

So let's get cooking. We will prepare this delicious salad for the winter from zucchini in two different ways.

Instant Korean Zucchini

We will need (for four 650 gram cans):

zucchini - 1.6 kg
carrots - 400 gr
onion - 400 gr
bell pepper - 3-4 pieces
dill - 1 bunch
garlic - small head

To prepare the marinade:

vegetable oil - 120 ml (6 tablespoons)
vinegar - 9% - 80 ml (5.5 tablespoons)
sugar - 4 tbsp. spoons
salt - 1 tbsp. a spoon
ground black pepper - 0.5 tsp
ground red pepper - 0.5 tsp
coriander - 1.5 tsp
paprika -1.5 tsp
turmeric - 0.5 tsp

Cooking:

1. Wash and peel vegetables. If the zucchini is young, and it is these that are better to take for a salad, then they do not need to be cleaned. Their skin is young, tender and there is no need to throw it away. In addition, the salad will get a richer color.

2. Grate for Korean carrots carrots and zucchini. We try to rub in such a way that the resulting straw is long.

3. bell pepper remove seeds, wash and dry. Then we cut the same long thin strips.

4. Peel and chop the garlic either with a knife or with a garlic press.

5. Cut the onion into very small cubes, the smaller the better. Try to cut it with a side of no more than 3 mm.

6. Put all the ingredients in a bowl or large saucepan.

7. Add all the ingredients for the marinade. Since we are preparing quick recipe, then we won’t mess with them for a long time. Therefore, pour and pour immediately everything that is required according to the recipe.

The fact is that all spices can be pre-fried in oil for 5-7 seconds, so the spices will better open their flavor.

8. Mix the salad. In order not to damage the vegetables, mix them with your hands, gently passing the “vegetable straws” through your fingers. It is also easier to distribute all the spices evenly with your hands.

9. Leave for 2.5 hours, stirring occasionally. By that time, the vegetables will already be limp, let the juice flow, and they can be gently mixed with a long-handled spoon.

10. We lay out the workpiece in sterilized jars. How to sterilize them correctly, you can see

In each of them, be sure to add juice with marinade.

You don't need to spread the salad all the way to the top. During sterilization, it will heat up and extra juice will be released. So that it does not flow out much, leave a little space for it. Cover with scalded lids.

11. Put gauze or a piece of cloth in a large saucepan. pouring hot water but not boiling water. We put the jars and add water so that it reaches her “shoulders”. We put the pan with jars on the fire.

12. As soon as the water boils, reduce the heat to medium. We sterilize 500 and 650 gram jars with salad for 40 minutes, liter jars for 50 minutes. During sterilization, adjust the fire so that the water boils, but does not boil.

Then we take out the jars with the help of special tongs, and twist the lids with the help of a seaming machine.

When you take the jars out of the pan, do it carefully. The lid should not open at this point. If it opens, air will get into the salad, and then you need to sterilize this jar for 15 minutes additionally so that the air comes out again.

13. Then we turn the jars of salad over, we no longer cover them. They have been heat treated for a long time. And wait for the jar to cool completely. Then we turn it over again, and put it in an accessible place for observation for two to three weeks.

Store jars in a cool place, away from heating appliances.

If during storage the lid is swollen on your jar, then such products should not be eaten!

Follow all the rules of preparation and sterilization, and then all your conservation will delight you all winter.

From this amount of products, I got four 650 gram cans. And there is very little left to try. The Korean style zucchini was delicious. Juicy, moderately spicy, sweet-sour-salty. The husband said that it was not enough, and asked to cook the same, but without preservation. Asked - ready! It's nice when people like what you cook!

And here is another recipe. Which, in principle, is not much different from the first, but there is one significant difference. It lies in the fact that we will add seasoning for Korean carrots to the marinade.

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

We will need (for 9-10 half-liter jars):

zucchini - 3 kg
onion - 0.6 kg
carrots -0.6 kg
bell pepper - 5 pieces
dill - bunch

For marinade:

seasoning for Korean carrots - 20 gr
vinegar 9% - 1 cup
oil - 200 ml (10 tablespoons)
sugar - 1 cup
salt - 2 tbsp. spoons
garlic - 1 large head
red hot pepper -0.5 tsp

Cooking:

1. Wash and clean vegetables. If the zucchini is young, then leave it in the peel.

2. Three carrots and zucchini on a grater for Korean carrots.

3. We cut the onion very small cubes. Preferably with a side of no more than 3 mm.

4. Bulgarian pepper cut into long thin strips, comparable in size to previously chopped vegetables.

5. Grind the garlic.

6. Cooking the marinade. We heat the oil in a pan, but not to a boiling state, just warm it well. We put red pepper and seasoning for Korean carrots in it. Seasoning can be very spicy, and not very spicy. If you have it very spicy, you do not need to add additional red pepper.

See the information on the packaging. Weight may also vary. Seasoning can be in a package of 20 grams, and then we add it to the whole package, or maybe, like I have 15 grams. Then buy two packs. And report part of the second.

Fry them for 5-7 seconds. Immediately turn off the fire, and pour the oil with spices into a cold bowl. When frying, the taste of spices will be revealed to the maximum, and the appetizer will become simply divinely delicious.

7. When the oil has cooled, add to it all the ingredients for the marinade. Stir and let stand for 20 minutes so that the oil is saturated with all the flavors.

8. Pour the prepared marinade into the grated vegetables and mix. The smell in the kitchen is such that everyone in the house runs to it. Seeing beautiful salad They ask when we will eat. But this is still a long way off. Now we need our salad to infuse. And he insisted 2.5 hours.

During this time, stir it every 40 minutes. Be sure to stir so that the vegetables are evenly soaked. delicious marinade. And this must be done carefully so as not to damage the vegetables.

The appearance of any dish is no less important than its taste.

9. At the end of time, lay out the salad in sterilized jars, be sure to add marinade to each. It will continue its action, and every day the salad will infuse and become even tastier.

Do not forget to set aside some of the salad, so as not to wait for winter to come, but to enjoy it on the same day.

10. Banks do not need to be filled to the very top. During sterilization, which we will definitely do, the contents will heat up and boil, which means juice will be released. Therefore, so that it does not overflow strongly, we leave a small gap between the salad and the lid, which we previously scalded with boiling water, and now we cover the jar.

11. Cooking the pan, as in the previous recipe. We put jars in it, and sterilize for 40 minutes. I will not describe the sterilization process, since it is exactly the same as in the previous recipe.

12. Turn over the twisted cans and leave to cool completely.

There are many recipes on the Internet where the sterilization process takes 15-20 minutes. Maybe this is true, but only after the contents have boiled in the jar itself. From this point on, you need to pinpoint 15-20 minutes. We sterilize for 40 minutes because, first, the water boils, only after that the contents of the jar begin to warm up. After 20 minutes, the temperature inside the jar reaches 100 degrees, which is what is needed for sterilization. And 15-20 minutes for the final stage. So it turns out the same 40 minutes.

Today I shared with you two recipes of one dish. I hope that you will choose one of the recipes for yourself and cook according to it. delicious zucchini in Korean. Enjoy them raw and prepare for the winter to please yourself in the winter.

Cook and eat healthy!

Harvested zucchini in Korean for the winter have an original taste, wonderful dish with herbs and spices. There are quite a few options for their preparation, each of which has its own "zest". But in any case, it should be noted that even a novice hostess can do this dish.

Instant Korean Zucchini

Ingredients:

kilogram of zucchini;
3 onions;
a bunch of dill;
2 cloves of garlic;
10 g of sugar;
5 g salt;
50 ml of vegetable oil;
1 tablespoon 9% vinegar.

Step by step preparation:

Cut the washed and peeled zucchini lengthwise into thin strips (use a paring knife, the strips will be the thinnest), onion into thin rings.
Place the vegetables in a saucepan, pour in vegetable oil, add sugar and salt. Place the bowl of Korean-style zucchini over medium heat for 5 minutes. Zucchini and onion should become translucent.
While they are cooking, chop the dill, cut the garlic into thin slices. As soon as the zucchini and onion become transparent, add dill and garlic to the pan, mix and leave on the stove for another 2-3 minutes.
Then remove the pan from the heat, put the contents in jars, which are sterilized for 10 minutes, and then immediately roll up. Quick zucchini ready for the winter in Korean. It remains to cool and clean in a cool place before the onset of winter.

Zucchini in Korean for the winter with seasoning for Korean carrots

Products:

3 kilograms of zucchini;
0.5 kilograms of carrots;
0.5 kilograms of onions;
2 tbsp. l. fine salt;
a glass of sugar and butter;
150 ml 9% vinegar;
1 tsp seasonings for carrots in Korean.

Korean-style zucchini for the winter - a step-by-step recipe with a photo:

Everything is very simple. Most importantly, you will need a grater for cooking carrots in Korean. Prepare the vegetables for the salad. Wash the zucchini thoroughly, remove the skin and, if necessary, remove the seeds. We rub on a grater.
Carrots also need to be thoroughly washed and peeled. And also grate on the same grater.

We clean the onion from the husk, wash it, and cut it into half rings, preferably thinner than mine.
We combine everything together in a deep saucepan or an enameled basin. Add sugar, salt, Korean seasoning, vinegar and vegetable oil.

Mix the salad thoroughly. Let's stand a little. We lay out the salad in clean, prepared jars, pour the remaining marinade. Sterilize in the oven for 10-15 minutes (half-liter jars). And roll up sterilized.

Korean spicy zucchini

Ingredients:

4 medium sized zucchini;
3 carrots;
1 onion;
4 cloves of garlic;
1 yellow and 1 red sweet pepper;
a tablespoon of sesame oil, soy sauce and granulated sugar;
2 tsp sesame seeds;
1⁄2 cup vegetable oil;
2 tsp red ground pepper;
2 tsp 70% vinegar;
ground pepper - to taste.

How to cook:
Wash the zucchini, cut into thin circles, lightly salt and put under pressure for a couple of hours. Cut the onion into thin half rings and lightly fry, grate the carrots into strips, chop the pepper finely. Drain the extracted juice from the zucchini, mix with chopped garlic, pepper, onion and carrots.

Mix well vegetable mix, add acetic acid and all other ingredients, mix again, add a little salt, arrange in sterilized jars and roll up.

Zucchini in Korean for the winter - the most delicious recipe

Ingredients:

2 kg of zucchini;
1 kg of carrots;
0.5 kg of onion;
for marinade: one glass of sugar, vegetable oil and table vinegar;
ground coriander, finely ground black pepper - as desired.

The most delicious Korean-style zucchini recipe for the winter:

Rub on Korean grater zucchini and carrots. Onion cut into half rings. For the marinade, mix granulated sugar with table vinegar and oil, season with pepper and coriander.

Pour vegetables with this marinade, mix well and leave for 2 hours. Then spread the salad in jars, tamp it well and sterilize 0.5 l of the jar for 15 minutes, roll it up, turn it over and leave it warm for a day. Then move the jars of salad to a cold place for storage.

Zucchini in Korean for the winter without sterilization

Ingredients:

zucchini - 3 kg;
carrots - 500 g;
onion - 500 g;
Bulgarian sweet pepper - 4-5 pcs.;
fresh garlic - 1 head;
ground hot pepper - 1 tsp;
table vinegar 9% - 200 ml;
refined sunflower oil - 140 ml;
Korean seasoning for dried carrots - 20 g;
granulated sugar - 1 cup;
salt - 2 tablespoons;
dill greens - optional.

Preparation: 1 hour. Preparation: 1 hour 30 minutes

Miracle Buttocks - 3-5 kg of fresh strawberries every 2 weeks!

Miracle buttocks Fabulous collection is suitable for windowsills, loggias, balconies, verandas - any place in the house or apartment where the light of the sun falls. You can get the first harvest in 3 weeks. Miracle buttock Fairy collection bears fruit all year round, and not only in the summer, as in the garden. The life of the bushes is from 3 years or more, from the second year you can add top dressing to the soil.

Cooking:
Rinse the vegetables, peel them. Then grate the zucchini and carrots on a grater designed for cooking Korean carrots.

Peppers, peeled from seeds, and garlic crumble into small pieces, and onions into thin half rings or slices.
In a large enameled bowl or saucepan, combine the zucchini, carrots, onions, peppers, garlic, sugar, vinegar, salt, oil, seasoning and hot peppers.

Mix the zucchini mixture, greens, cover and leave for 1 hour to marinate.
While zucchini marinates with Korean seasoning, wash and prepare half-liter or liter jars.

Approximately 60 minutes after the zucchini let the juice, put the pan on the stove, while stirring, bring the salad to a boil, boil the mass over medium heat for 5-7 minutes, remove the foam.

Tightly fill clean, sterilized jars with hot zucchini salad, pour the released marinade into each jar on top. Roll up jars with Korean squash salad with metal lids, wrap with a blanket.

The next day, after the jars have cooled, take the Korean-style marinated zucchini to a cool storage place; in winter, serve a spicy Korean salad with homemade dishes made from meat, potatoes or pasta.

Video - recipe: Korean-style pickled zucchini for the winter

A few tips for preparing the right Korean salad for the winter from zucchini.

For cooking, use only young and strong vegetables. It is not necessary to peel them, but they should be cut according to the recipe: circles or straws. Other vegetables present in the Korean salad (bell peppers, carrots, onions, and others), cut in the same way.
It is convenient to use a grater for Korean carrots, which is why this salad got its name.
When preparing zucchini for the winter in Korean, be sure to let them soak in the marinade, because only in this case the dish will be filled with that unique taste and aroma for which we love Korean dishes so much.
In winter, Korean-style pickled zucchini will come in handy on your table. Their wonderful spicy taste and spicy aroma will make any dish they serve with much more appetizing.
Such a salad great option full-fledged canned food, with which you can garnish any dish when fresh seasonal vegetables are not at hand. They just opened the jar, put the salad on a plate next to the cutlet or any other dish, and you can enjoy the fruits of your own efforts, which, however, can hardly even be called efforts - this is such a simple salad.