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Korean zucchini for the winter


Korean zucchini ingredients for winter

For salad

  1. Fresh zucchini 3 kilograms
  2. Fresh carrot 500 grams
  3. Onion 500 grams

For marinade

  1. Vegetable oil 1 cup
  2. Vinegar 9% 150 milliliters
  3. Sugar 1 cup
  4. Salt 2 tablespoons
  5. Seasoning for Korean carrots 1 sachet
  • Main ingredients: Onion, Carrot, Zucchini
  • Portion 5-6

Inventory:

Deep plate, Korean carrot grater, bowl or mug, fork, vegetable peeler, vegetable brush, half-liter glass jars with lids, oven, hot pot holders, wooden spoon.

Korean zucchini cooking for the winter:

Step 1: prepare the zucchini.


Zucchini fold in the sink and rinse them with warm running water, removing all dirt with a brush. This should be done even if you later peel the skin from vegetables. After washing, young zucchini can be grated immediately, but if your vegetables are older, then their thick peel should undoubtedly be removed, so do not forget to get rid of seeds.
Grind the prepared zucchini using a special grater for Korean carrots or for chopping vegetables into thin strips.

Step 2: prepare the carrots.


Carrots, just like zucchini, must be thoroughly washed with a brush. After that, peel should be removed from the root crops, and only then rub them into thin strips or cut into small strips.

Step 3: prepare the onion.


Peel onions and cut off the tips from it on both sides. Rinse the peeled onions with cold water, and at the end cut into very thin half rings.

Step 4: mix and infuse the salad.


Pour the vegetables into a deep plate, add Korean carrot seasoning and mix very carefully. Meanwhile, in a separate cup or bowl, mix vinegar with sugar, salt and vegetable oil. Pour the mixed dressing into a salad and send the vegetables to stand in the refrigerator for 3-4 hours. Just like that, you don’t need to cook, stew or fry anything.

Step 5: preserve Korean-style zucchini for the winter.


While the salad is infused, be sure to prepare the jars and sterilize the lids. Put the prepared salad in a container and put in the oven. Set the temperature to 120-150 degrees and wait until the oven warms up. As soon as the thermometer reaches the desired mark, spot 10 minutes, since we have half-liter cans, for liter we need 15 minutes.
Sterilize the jars sterilized with blanks one by one from the oven and tightly wrap separately prepared lids. Then everything is exactly the same as with other blanks, that is, we let the zucchini in Korean cool down, and then we remove them in a dark place until the time comes to open one of the jars and taste.

Step 6: serve the zucchini in Korean.


Korean zucchini is very tasty and fits perfectly with everything. Therefore, serve them on your everyday table as a salad or a side dish for meat dishes, and put zucchini with carrots on the holiday table as a light snack, decorating the dish with fresh green greens.
Enjoy your meal!

Recipe Tips:

- Often garlic, bell peppers and fresh herbs are added to this salad, so you can experiment and create your own masterpieces.

- You can sterilize jars with blanks in any other way, even in a pot of water, even in a slow cooker, and not just in the oven.

- If you serve a ready-made salad of zucchini in Korean style on the table, sprinkling it with previously slightly fried sesame seeds, then you will get a surprisingly bright and tasty snack.