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Delicious Korean-style zucchini for the winter. The most delicious recipes for Korean zucchini for the winter: with sesame, pepper and garlic Pickled Korean zucchini for the winter

Delicious Korean-style zucchini for the winter. The most delicious recipes for Korean zucchini for the winter: with sesame, pepper and garlic Pickled Korean zucchini for the winter

Prepared Korean-style zucchini for the winter, a wonderful dish using herbs and spices, has an original taste. There are quite a lot of options for their preparation, each of which has its own “zest”. But in any case, it should be noted that even a novice housewife can do this dish.

Instant Korean zucchini

Ingredients:

kilogram of zucchini;
3 onions;
a bunch of dill;
2 cloves of garlic;
10 g sugar;
5 g salt;
50 ml 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), and the onion into thin rings.
Place the vegetables in a saucepan, pour in the vegetable oil, add sugar and salt. Place the container with Korean-style zucchini on medium heat for 5 minutes. The zucchini and onions should become translucent.
While they are cooking, chop the dill and cut the garlic into thin slices. As soon as the zucchini and onions become transparent, add dill and garlic to the pan, stir and leave on the stove for another 2-3 minutes.
Then remove the pan from the heat, pour the contents into jars, sterilize them for 10 minutes, and then immediately roll them up. Quick Korean-style zucchini is ready for the winter. All that remains is to cool and put in a cool place before winter sets in.

Korean zucchini 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 zucchini for the winter - step-by-step recipe with photos:

Everything is very simple. The most important thing is that you will need a grater to prepare carrots in Korean. For the salad you need to prepare the vegetables. Wash the zucchini thoroughly, remove the skin and, if necessary, remove the seeds. Grate it.
Carrots also need to be thoroughly washed and peeled. And also grate on the same grater.

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

Mix the salad thoroughly. Let it stand for a while. Place the salad in clean, prepared jars and fill with the remaining marinade. Sterilize in the oven for 10-15 minutes (half-liter jars). And we roll them up sterilized.

Korean spicy zucchini

Ingredients:

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

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

Mix the vegetable mixture thoroughly, add acetic acid and all other ingredients, mix again, add a little salt, place in sterilized jars and roll up.

Korean zucchini for the winter - the most delicious recipe

Ingredients:

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

The most delicious recipe for Korean zucchini for the winter:

Grate the zucchini and carrots on a Korean grater. Cut the onion into half rings. For the marinade, mix granulated sugar with table vinegar and oil, season with pepper and coriander.

Pour this marinade over the vegetables, mix well and leave for 2 hours. Then place the salad in jars, compact it well and sterilize 0.5 liter jars for 15 minutes, roll up, turn over and leave in a warm place for a day. Then move the jars of salad to a cool place for storage.

Korean zucchini for the winter without sterilization

Ingredients:

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

Preparation: 1 hour. Preparation: 1 hour 30 minutes

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

Miracle berry Fairytale collection is suitable for a window sill, loggia, balcony, veranda - any place in a house or apartment where the light of the sun falls. You can get the first harvest in just 3 weeks. Miracle berry Fairytale harvest bears fruit all year round, and not just in the summer, as in the garden. The lifespan of bushes is 3 years or more; from the second year, fertilizers can be added to the soil.

Preparation:
Wash the vegetables, peel them. Then grate the zucchini and carrots on a grater designed for preparing Korean carrots.

Chop the seeded peppers and garlic into small pieces, and the onion into thin half rings or slices.
In a large enamel bowl or saucepan, combine zucchini, carrots, onions, peppers, garlic, sugar, vinegar, salt, oil, seasoning and hot pepper.

Stir in the zucchini mixture and herbs, cover and leave to marinate for 1 hour.
While the zucchini is marinating with Korean seasoning, wash and prepare half-liter or liter jars.

About 60 minutes after the zucchini has released its juice, place the pan on the stove, bring the salad to a boil while stirring, simmer the mixture over medium heat for 5 - 7 minutes, skim off the foam.

Fill clean, sterilized jars tightly with hot zucchini salad, and top each jar with the released marinade. Roll up jars of Korean squash salad with metal lids and cover with a blanket.

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

Video recipe: Korean pickled zucchini for the winter

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

For cooking, use only young and strong vegetables. There is no need to peel them, but should be cut according to the recipe: into circles or strips. Cut other vegetables present in the Korean salad (sweet peppers, carrots, onions and others) in the same way.
It is convenient to use a grater for Korean carrots, which is why this salad got its name.
When preparing Korean-style zucchini for the winter, be sure to let it soak in the marinade, because only in this case will the dish be filled with that unique taste and aroma for which we love Korean cuisine so much.
In winter, Korean-style pickled zucchini will come in very handy on your table. Their wonderful pungent taste and spicy aroma will make any dish with which they are served much more appetizing.
This salad is an excellent option for a full-fledged canned dish that can be used to garnish any dish when you don’t have fresh seasonal vegetables on hand. You just open 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, it’s hard to even call them efforts - it’s such a simple salad.

Korean cuisine is one of the most ancient and colorful cuisines in the world. It is characterized by moderately spicy dishes that appeal to many people. In addition, Korean cuisine can be considered one of the most healthy, since vegetables and herbs occupy a special place in it and are used in the preparation of almost all dishes.

Zucchini is one of the most popular and most sought after vegetables and is used in all sorts of dishes across different cuisines. Most often it is used as one of the ingredients in all kinds of stews, sautés and salads.

The most important thing is to use young zucchini fruits when preparing food. In this case, the food will be very tasty and the whole zucchini can be used. If the zucchini is old, then it should be peeled and seeds removed.

Korean-style zucchini salad for the winter is one of the best options for preparing canned food. Zucchini can be prepared in a variety of ways. They can be spicy, salty, or have a slightly sweet taste. Be that as it may, everyone chooses what they like. Korean-style zucchini salads are definitely a favorite among residents of many countries around the world.

How to prepare Korean zucchini salad for the winter - 15 varieties

This salad is a kind of “classic of the genre.” This is the recipe that most housewives use when they decide to stock up on Korean-style zucchini for the winter.

Ingredients:

Zucchini - 3 kg.
Carrots - 500 gr.
Onions - 500 gr.
Garlic - 2 heads
Vinegar 9% - 100 ml.
Vegetable oil - 200 gr.
Salt - 2 tbsp. l.
Sugar - 200 gr.

Preparation:

We clean and wash the vegetables. Grate the zucchini and carrots on a coarse grater. Finely chop the onion and garlic.

To reduce the cost of time and effort, you can use a food processor.

Now add vinegar, oil, salt, sugar, Korean carrot seasoning to the vegetables and mix everything thoroughly. Place the finished salad in clean, sterile jars, cover with lids and set to sterilize for 30 minutes. After this time, roll up the jars, turn them upside down, wrap them up and let them cool.

This salad contains mainly green ingredients, which is why it got such a beautiful name.

Ingredients:

Young zucchini - 2.5 kg.
Carrots - 300 gr.
Onions - 500 gr.
Sweet green pepper - 5 pcs.
Garlic - 150 gr.
Cilantro and celery - to taste
Sugar - 1 glass
Vegetable oil - 1 cup
Salt - 2 tbsp. l.
Vinegar 9% - 150 ml.
Spices for Korean carrots - 1 pack

Preparation:

We start preparing Korean-style zucchini by preparing the marinade. To do this, in a small bowl, mix vegetable oil, sugar, salt, vinegar and spices for Korean carrots.

We clean and wash the vegetables. Grate zucchini and carrots on a Korean carrot grater. Cut the onion and pepper into strips. Wash and chop the greens. Pass the garlic through the garlic press. Combine all the vegetables in a deep container, mix, season with marinade and mix well again.

The salad prepared for rolling should be left to marinate for 3 hours, and then placed in sterile jars, covered with lids and sterilized. Jars with cooled “Green Extravaganza” can be hidden for storage.

The “Juicy” salad will be a real treat for lovers of spicy dishes.

Ingredients:

Zucchini - 3 kg.
Carrots - 1 kg.
Onions - 800 gr.
Garlic - 2 heads
Vegetable oil - 150 gr.
Sugar - 0.5 tbsp.
Salt - 2 tbsp. l.
Vinegar 9% - 100 ml.

Preparation:

We clean and wash the vegetables. Grate zucchini and carrots using a Korean carrot grater. Chop the onion into thin half rings. Pass the garlic through the garlic press. Fry the onion in oil.

In a small container, mix chopped garlic, sugar, salt and spices. Add the prepared mixture to the frying pan with the onion and oil and mix well.

It is important to add garlic and spices to the onion while it is still hot.

Combine zucchini, carrots, still warm dressing, vinegar in one container and mix very thoroughly. “Juicy” is ready!

Now put “Juicy” into clean sterile jars, cover with lids and set to sterilize for 20 minutes.

This winter salad can be called quite exotic. The main reason for this is the combination of zucchini and honey in it.

Ingredients:

Zucchini - 1 kg.
Parsley - 1 bunch
Salt - 1 tsp.
Ground black pepper - 1/3 tsp.
Olive oil - 200 ml.
Vinegar 6% - 4 tbsp. l.
Honey - 3 tsp.
Garlic - 4 cloves
Seasoning for Korean carrots - to taste

Preparation:

Peel the zucchini and garlic. Wash the zucchini, garlic and herbs. Cut the zucchini into medium-sized strips. Finely chop the greens. Chop the garlic.

Salt and pepper the chopped zucchini, add herbs, mix and leave for 30 minutes. At this time, you can start preparing the marinade.

In a deep plate, mix honey, olive oil, garlic and vinegar. The marinade is ready.

When the zucchini has steeped, drain the excess water, season with marinade and mix well. At the very end, add Korean carrot seasoning to the zucchini. Its quantity depends solely on the taste preferences of the person cooking.

Place the finished salad in jars, cover with lids, sterilize for 20 minutes and roll up.

This salad will not only delight you with its taste, but will also pleasantly surprise you with its bright appearance. Thanks to its presentable appearance, a jar of Korean-style zucchini and sweet pepper salad would be very appropriate to take with you on a visit as a treat.

Ingredients:

Zucchini - 1 kg.
Carrots - 3 pcs.
Sweet pepper - 3 pcs.
Garlic - 1 head
Seasoning for Korean carrots - 2 tsp.
Sugar - 0.5 tbsp.
Vinegar 6% - 0.5 tbsp.
Vegetable oil - 0.5 tbsp.
Salt - 1 tbsp. l.

Preparation:

We clean and wash the vegetables. Grate carrots and zucchini on a Korean carrot grater. Cut the pepper into strips. Chop the garlic.

Mix the vegetables and seasoning for Korean carrots well and leave in the refrigerator for 5 hours. While the salad is “cooling”, prepare the marinade.

Mix vegetable oil, sugar, salt and vinegar.

When the vegetables are steeped, add the marinade to them and mix well.

It is best to mix the ingredients for Korean zucchini salad with your hands.

Place the finished salad in clean, dry and sterile jars, cover with lids, sterilize, roll up and, at the very end, let the jars of preserved food cool.

The “Festive” salad differs from the classic recipe for Korean zucchini salad in its brightness. It will be a wonderful decoration for any holiday table. To prepare it you will need zucchini of three colors.

Ingredients:

Zucchini - 3 kg. (1 kg each of zucchini of different colors)
Carrots - 500 gr.
Onions - 500 gr.
Bell pepper (different colors) - 6 pcs.
Garlic - 2 heads
Korean carrot seasoning – 1 pack
Sugar - 200 gr.
Vinegar - 200 mg.
Vegetable oil - 20 mg.
Greens - to taste

Preparation:

We clean and wash the vegetables. Grate zucchini and carrots on a coarse grater, or on a grater for Korean carrots. Cut the peppers and onions into medium-sized squares. Chop the garlic and finely chop the herbs.

In a deep bowl, combine and mix the prepared vegetables and herbs. Then add sugar, salt, Korean carrot seasoning and mix again. Next, pour vegetable oil and vinegar into the salad and mix.

The finished salad should be covered with cling film and left in the refrigerator for about 3 hours. Then, you can either eat it right away or close it for the winter. To do this, place the prepared salad in sterile dry jars, cover them with a lid, and sterilize for 20 minutes. and roll it up.

The “Korean Zucchini” salad is very similar in its recipe to the “Classic” salad. The difference between them is the cutting of vegetables.

Ingredients:

Zucchini - 3 kg.
Carrots - 500 gr.
Onions - 500 gr.
Garlic - 2 heads
Vinegar 9% - 100 ml.
Vegetable oil - 200 ml.
Sugar - 200 gr.
Salt - 2.2 tbsp. l.
Korean carrot seasoning – 2 packets

Preparation:

We clean and wash the vegetables. Three carrots on a Korean carrot grater, grate the garlic on a coarse grater, chop the onion into half rings, cut the zucchini into large cubes.

In a deep container, mix all the vegetables, salt, sugar, butter, carrot seasoning and leave for 2 hours in a cool place. After this time, put the salad into sterile jars and sterilize for 30 minutes. from the moment the water boils and roll it up. We hide the cooled jars in storage areas.

This original snack with a spicy taste will appeal to many. In addition, this preservation can be used as an ingredient for other dishes.

Ingredients:

Zucchini - 1 pc.
Garlic - 3 cloves
Carrots - 1 pc.
Soy sauce - 1 tbsp. l.
Vegetable oil - 2 tbsp. l.
Vinegar - 2 tbsp. l.
Ground red pepper - to taste
Salt - to taste

Preparation:

We clean and wash the vegetables. Cut the zucchini into thin half-slices. Pass the garlic through the garlic press. Grate the carrots using a Korean carrot grater. Combine zucchini, carrots and garlic and mix. Now it’s the turn of the marinade.

To prepare the marinade, mix soy sauce, vegetable oil and vinegar. Pour the prepared marinade over the vegetables, mix well again and, if necessary, add salt. Let the finished salad brew for about 1 hour. Then we put it in sterile jars, cover with lids, sterilize for about 20 minutes and roll up

Winter salad differs from other Korean zucchini salads in its spiciness.

Before putting it in jars, it makes sense to taste the salad and, if something is missing, add spices to taste.

Ingredients:

Zucchini - 1.3 kg.
Carrots - 300 gr.
Onions - 250 gr.
Bell pepper - 3 pcs.
Garlic - 75 gr.
Parsley - 1 bunch
Sugar - 0.5 tbsp.
Salt - 1 tbsp. l.
Korean seasoning - 0.5 tbsp. l.
Vegetable oil - 100 ml.
Vinegar 9% - 80 ml.

Preparation:

We clean and wash the vegetables. Grate carrots and zucchini on a Korean carrot grater. Cut the pepper and onion into small strips. Finely chop the garlic and herbs.

Now all the vegetables should be mixed in a deep bowl, add salt, sugar, vinegar, vegetable oil, seasoning and mix thoroughly again. Cover the finished salad with a lid and leave in a cool place for 2 hours. It needs to be stirred periodically.

Place the infused salad in sterile jars, sterilize it, roll it up and let it cool “under a fur coat.”

Winter salad is ready!

Squash and zucchini are to a certain extent related vegetables. And a salad with such vegetables in Korean will be a real delight.

Ingredients:

Zucchini - 2 kg.
Squash - 1 kg.
Carrots - 500 gr.
Onions - 500 gr.
Garlic - 150 gr.
Sugar - 1 glass
Vegetable oil - 1 cup
Vinegar - 1 glass
Salt - 2 tbsp. l.
Korean carrot seasoning - 1 packet.

Preparation:

We clean and wash all the vegetables. Grate zucchini, squash and carrots using a Korean carrot grater. Pass the garlic through the garlic press. Cut the onion into half rings. Now all the vegetables should be combined in a large container, mixed well and allowed to brew for 2 hours.

While the salad is infusing, we are preparing the marinade. To do this, mix vegetable oil with salt, sugar, vinegar and Korean carrot seasoning. The marinade is ready.

Season the vegetables with marinade, mix, put in dry, sterile jars and sterilize for about 20 minutes. After sterilization, the jars can be rolled up. The salad is ready. This salad should be stored in a cool, dark place.

Korean-style “Tender” zucchini salad is relatively bland. It does not contain garlic and only uses 1 tablespoon of Korean carrot seasoning.

Ingredients:

Zucchini - 4 kg.
Carrots - 500 gr.
Onions - 500 gr.
Sugar - 200 gr.
Salt - 2 tbsp. l.
Vinegar - 150 ml.
Vegetable oil - 1 tbsp.
Seasoning for Korean carrots - 1 tsp.

Preparation:

We wash and clean the vegetables. We grate the carrots and zucchini on a Korean carrot grater, and cut the onion into small half rings. In a large container, mix vegetables with salt, sugar, vinegar, vegetable oil and seasoning for Korean carrots. The salad is almost ready!

Let the “Tender” salad brew for several hours, then place it in sterile jars, sterilize, roll up and cool.

“Tender” salad can be hidden until winter!

This inimitable salad is suitable both for consumption as an independent dish and as a basis for preparing first courses.

Ingredients:

Cauliflower - 1 kg.
Zucchini - 2 kg.
Carrots - 1 kg.
Onions - 800 gr.
Garlic - 2 heads
Vegetable oil - 150 gr.
Spices for carrots - 1.5 tbsp. l.
Sugar - 0.5 tbsp.
Salt - 2 tbsp. l.
Vinegar 9% - 100 ml.
Water - 1 l.

Preparation:

We clean and wash the vegetables. Separate the cauliflower into florets and boil for 2 minutes in salted water. After this time, remove the cabbage and let it cool.

Grate the zucchini and carrots on a coarse grater. Cut the onion into half rings. Chop the garlic.

When the cabbage has cooled, all vegetables should be carefully and thoroughly mixed and seasoned with marinade. The marinade is prepared as follows.

In a small bowl, mix vegetable oil, sugar, salt, vinegar and carrot spices.

The finished salad should be allowed to brew in a cool place for 3 hours, after which it can be placed in jars, sterilized and rolled up. It is important to remember that the salad is placed only in sterile jars and after sterilization it must cool completely.

The name of this winter salad speaks for itself. It is very spicy and perfect as a snack dish.

Ingredients:

Zucchini - 2 kg.
Carrots - 400 gr.
Onions - 400 gr
Garlic - 150 gr.
Greens - 1 bunch
Vegetable oil - 150 gr.
Vinegar 9% - 100 gr.
Ground coriander - 2 tsp.
Ground red pepper - 1 tsp.
Sugar - 150 gr.
Salt - 1.5 tbsp. l.
Ground red paprika - 2 tsp.
Ground black pepper - 0.5 tsp.

Preparation:

We clean and wash the vegetables. Carrots and zucchini should be chopped using a Korean carrot grater. Cut the onion into thin half rings. Finely chop the greens. Grind the garlic through a meat grinder. Mix all vegetables and herbs in one container. Now let's start preparing the marinade.

For the marinade, take a small deep bowl and combine vegetable oil, vinegar, sugar, salt, black pepper, paprika, coriander and red pepper in it. Now all this should be mixed thoroughly.

Pour the finished marinade into a container with vegetables and mix everything thoroughly. Now you should cover the container with the salad with a towel and leave to marinate for about two hours. After this time, the “Tender” salad can be canned.

Place the salad in sterile jars, pour in the marinade remaining in the container, cover with lids, sterilize and roll up. The salad is ready for the winter!

Before placing these jars in storage areas, they must be completely cooled in a warm place, or “under a fur coat.”

Korean pickled vegetable salad is a real find for any housewife. A piece of meat or fish and such a salad - a complete dinner is ready!

Ingredients:

White cabbage - 1 kg.
Carrots - 200 gr.
Bell pepper - 200 gr.
Zucchini - 220 gr.
Vinegar - 220 ml.
Vegetable oil - 1 l.
Sugar - 320 gr.
Salt 55 gr.

Preparation:

We clean and wash the vegetables. Grate carrots and zucchini on a Korean carrot grater. Cut the pepper into strips. Cut the cabbage into medium-sized squares.

Before preparing the salad, carrots and cabbage should be poured with boiling water and left for a few minutes. After this time, combine all the vegetables together.

The next step in preparing the salad is preparing the marinade. To do this, mix vegetable oil, vinegar, sugar and salt. The marinade is ready. Now add it to the vegetables and mix everything thoroughly. Let the salad marinate for several hours.

Place the finished salad in sterile jars, sterilize and roll up. Then we let the jars cool and hide them until winter.

Ingredients:

Zucchini - 2 pcs.
Carrots - 2 pcs.
Bell pepper - 1 pc.
Garlic - 6 cloves
Onion - 0.5 pcs.
Vegetable oil - 200 mg.
Vinegar - 50 mg.

Zucchini is an unpretentious vegetable and does not require much care. There are a lot of them growing in any year. Therefore, this Korean-style zucchini salad for the winter was a discovery for me. I found the recipe on the Internet last year. I prepared Korean-style zucchini for the winter with carrots and Korean seasoning. There were 23 jars of 0.5 and 0.7 liters. We started eating it right away and the salad overwintered well in the cellar. Enough until spring.

The piquant, spicy taste of the salad goes well with most meat dishes. In addition, the salad is very simple; you don’t need to fry or cook anything. All you need is a grater for Korean carrots and, of course, it would be nice to have an assistant nearby who will help you grate all the vegetables on this grater. I use Korean carrot seasoning and 9% vinegar

If you don't have 9% vinegar, you can make it yourself from acetic acid. To one part 70% acetic acid add seven parts water.

This summer, zucchini is growing again like mushrooms after rain. Previously we already . Now we will use them to make a salad or appetizer, whatever you want to call it. You can not only prepare this dish for the winter, but also leave a couple of jars in the refrigerator without sterilization. Just to eat at lunch.

In this article:

Recipe for Korean winter squash with carrots

This salad can not only be left until winter, but also eaten a couple of hours after preparation. Pickled, aromatic vegetables are ready very quickly and beg to be served on the table.

I also add very bitter hot pepper, but this is a matter of taste. I also take a lot of garlic. Reduce the amount to suit your taste.

How to cook:

1. First, I set the jars to be sterilized in the oven. I put it in a cold oven and turn it on at 120 degrees. 15 minutes will pass and you can turn it off. It’s better to take small ones of 0.5 or 0.7 liters, you’ll need about ten of them. I boil the lids in a saucepan for five minutes. While they are being sterilized, I will prepare the vegetables for the salad.

My zucchini is already a little overgrown, so I peel them. If the vegetable is still young, it is not necessary to peel the skin. I also clean out the inner fibrous pulp and seeds. Now comes the fun part. Using a Korean grater, I chop the pieces of zucchini into long, thin strips.

2. I pour it into a basin. I also chop the washed and peeled carrots and put them in there. Onions, peeled and washed, cut into thin half rings. I peel the garlic and finely chop it. Can be squeezed through a press. I chop the pepper randomly.

After chopping hot peppers, I advise you to immediately wash your hands thoroughly. Or work with it with gloves.

I sprinkle all the chopped vegetables with sugar, salt and seasoning for Korean carrots. I pour sunflower oil and vinegar into it.

3. Mix everything thoroughly and leave to marinate for half an hour. The jars in the oven have already been sterilized and cooled down a little. I put the salad in the jars not to the very top, but 2 cm below the neck. I don’t roll up the lids, I just cover the jars with them. I put a large pan on the fire and put as many jars into it as the bottom of the pan allows.

Place a cloth napkin or towel on the bottom of the pan.

I pour warm water up to about the hangers of the jars. More is not necessary, but less is possible. The fire is low at first so that the jars warm up well, and then I turn it up and wait until the water starts to boil. Then I turn down the heat again. Sterilization after boiling over low heat for no more than 20 minutes if the jars are half a liter. If it’s a liter, then about 40 minutes.

The appetizer is simply amazing. If anyone doesn’t like hot peppers, then make Korean winter squash with bell peppers. The salad will taste softer and, due to the pieces of red bell pepper, it will look more beautiful. Watch the video from Irina Volovik’s video channel to see how she prepares this salad.

Still, what an elegant look this salad has. There is no shame in treating guests. This is how we prepare Korean-style zucchini for the winter.

That's all I have for today. Thank you to everyone who cooked with us today! If you liked these simple recipes, click on the social media buttons to save them to your page!

- This is a very tasty snack. But no less interesting is the Korean-style zucchini salad - just as spicy and tasty. This salad can be covered for the winter - this preparation will be very popular in the cold season, when fresh zucchini is not available.

Preparing winter zucchini salad in Korean is very simple: from simple and affordable ingredients. You can see this for yourself by reading the recipe to the end.

Ingredients:

1 kg of zucchini;
150 g carrots;
150 g onions;
2-3 pieces of bell pepper;
1 head of garlic;
½ bunch each of dill and parsley;
5 tbsp. l. vegetable oil;
5 tbsp. l. 9% vinegar;
3 tbsp. l. with a pile of sugar;
2 level teaspoons salt;
1 heaped tablespoon of Korean carrot spices.

How to prepare zucchini salad for the winter in Korean:

Wash the zucchini, peel it and grate it on a Korean carrot grater to make thin strips.

We do the same with carrots.

Peel the onion and cut into thin half rings.

Peel the bell pepper from seeds and cut into thin strips.

Finely chop the dill and parsley.

Place all prepared products in a saucepan (or bowl). Add vegetable oil, vinegar, salt, sugar, pressed garlic and Korean carrot seasoning.

Mix thoroughly so that the marinade is distributed evenly throughout the vegetables. Cover the pan with a lid (or cover with cling film) and set aside for 2-2.5 hours. After time, the mixture will release a lot of juice and become a little darker (due to seasoning).

We sterilize the jars (in the oven, microwave or steam) and put Korean zucchini in them. The juice that formed when the vegetables were infused is also poured into the jar. Cover with lids.

Place the jars of salad in a wide saucepan, the bottom of which is lined with a napkin. Fill with cold water, not reaching 1-2 cm from the neck of the jars. Place on the stove and bring to a boil over high heat. Then reduce the heat to medium and boil for 20 minutes (half-liter jars).

Then we roll up the lids (or screw them on), turn the jars over and place them on the lids. In this form we cool them. Since we have sterilized the salad, it can be stored in a room at normal temperature until winter (not necessarily in a cold cellar).

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.

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

Winter zucchini in Korean - a simple recipe without sterilization

The recipe for cooking zucchini in Korean this way is not static: the amount of vegetables can be varied according to your wishes 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 onions;
600 g sweet pepper;
100 g 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 spoons of coarse mustard;
two spoons of sugar;
salt to taste;
50 ml vinegar.

How to prepare:

We peel the zucchini from the skin and seeds and grate them on a special grater.

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

We wash the sweet pepper well and remove the middle, place it horizontally and cut into thin long strips.
Peel the carrots or wash them with a steel wool, grate them or cut them into thin strips. If available and desired, you can use a combine harvester.
The onion should be peeled, divided in half and placed so that when cutting it falls apart into strips on its own.
Grind the garlic on a fine grater or process it with a garlic press.
We put all the vegetables in a deep enamel container and begin to prepare the filling.
You need to boil the water, reduce the heat and then add spices: first of all you need to add sesame seeds, then mustard, salt and sugar. Stir and bring to a boil again.
Now pour the remaining liquids into the marinade - soy sauce, vinegar and oil, mix it well.
Next comes the red pepper - the longer it boils, the more bitter and spicier the pouring will be.

To avoid getting a draconian snack, 1 minute of boiling is enough.

Pour the marinade over the salad, mix and boil for 2 - 3 minutes, and then put the salad in clean jars!

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

Korean zucchini preparation for the winter with seasoning for Korean carrots

Korean zucchini can be made using the seasoning we use to prepare Korean carrots. This mixture of spices makes life much easier for spicy food lovers. The 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 be tasty? This powder can be purchased at any store. But it’s better to try it in advance: sachets from different manufacturers may vary in taste. The simplest and fastest salad can be prepared using this recipe.

Products:

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

How to prepare:

We wash the zucchini and grate it - if you don’t have a special one, you can make a smaller version of this salad, using the large side on the regular side for all products.

Chop the garlic using a knife and skillful hands or a garlic press.

Add the garlic to the zucchini and add vinegar. The aromatic apple one can be replaced with the regular one, but you shouldn’t take the grape one - it doesn’t go well with the taste of this salad.

Add seasoning for Korean carrots, mix and leave to steep for an hour.

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

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.

Mix it up and put it on the refrigerator shelf! Two to three hours will be enough for the salad to brew!

Place the mixture in the jars, tamping down slightly 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 very rich in taste and color!

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 a tasty dressing. This salad uses greens as a flavor enhancer - 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 cloves of garlic,
a bunch of greens - cilantro, parsley, dill,
1 onion,
spoon of salt;
two spoons of sugar,
a spoonful of Korean spice mixture,
hot pepper to taste,
5 tbsp. spoons of apple or table vinegar,
120 ml vegetable oil,
0.5 liters of water.

How to cook:

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

Grind the peeled carrots into thin strips using a convenient method.

Cut the onion so that it breaks into long thin sticks.

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

Grate the garlic on a fine grater.

Chop the greens as finely as possible. If you don’t want to bother, you can grind it in a blender along with the garlic.

Mix all the vegetables well and start making the dressing.

In a container, mix salt, sugar and seasoning for carrots - use spicy or mild at your discretion.

Add red pepper and vinegar and mix well.

Sunflower oil is the last ingredient. Add it to the dressing.

Now we need to mix the vegetables well, it’s best to do this with your hands, everything will be well salted.

If you leave this salad in the refrigerator for 2 - 3 hours, you can eat it raw, and if you put it in jars and compact it tightly, filling it with the juice that has been released, you will get an excellent winter snack. Bon appetit!

Recipe for winter preparation of Korean-style zucchini 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 the aroma of winter salad for you! In addition, its properties make it possible to avoid sterilizing jars, which greatly simplifies life and speeds up the preparation of the product.

What to take:

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

Preparation:

Cut the peeled zucchini into thin half rings, no more than 3 mm wide.
Chop carrots using the same principle.
You can chop the onion finely, or you can make sticks out of it that look like straws.
Grind the garlic in a garlic press or use a fine grater.
Now you need to mix all the vegetables in a large container, adding all the dry ingredients to them: finely chopped herbs, seasonings, salt and sugar.

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

And for winter preparation, we pour oil and vinegar into the mixture and mix the vegetables well with our hands. After this, the salad can be placed in small jars.

A little trick: if you are worried about the safety of the preserves, but don’t want to bother with sterilization, you can try preparing this salad in your own juice. To do this, before rolling up a jar filled with vegetables, you need to put it 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 aromatic zucchini salads will be an excellent reminder of the hot summer, as well as a source of nutrients, because vegetables are practically not subjected to heat treatment! Experiment with flavors, enjoy your meal and look forward to new recipes!