The most delicious recipe for instant Korean zucchini for the winter
The recipe for the "Heh from zucchini for the winter" dish will be remembered for its delicate, unusual flavor. Cooking will not take too much time, you just need to chop all the ingredients, pour the marinade and arrange in jars. But there are other options for zucchini dishes for long-term storage.
Vegetable mix
Zucchini preparation for the winter Xe is easy to prepare. Components can be found in the kitchen of any housewife.
Conservation consists of the following steps.
- Prepare the vegetables themselves. You need to wash and peel 1 kg of zucchini, two medium-sized carrots and the same amount of bell peppers. Cut vegetables into small pieces.
- Sliced squash should be doused with boiling water and left.
- The head of the onion is peeled and cut into half rings.
- All vegetables are mixed and chopped parsley, dill, chopped garlic are added to them (three cloves are enough). Then you need to sprinkle a little sugar and salt and pour in 5 ml of vinegar. You can add spices such as basil or hot peppers.
- All ingredients are thoroughly mixed and left to marinate for 40 minutes.
- The resulting canned vegetables are distributed in glass jars. Twisting should be done with iron caps.
How to cook marinated zucchini for long-term storage? There are numerous options when canning with sterilization. The most delicious Korean zucchini recipe for the winter may include the following stages of execution and components.
- Four peeled carrots and about five zucchini are chopped with a grater.
- Half a kilogram of onions and five bell peppers should be cut into thin slices with a knife.
- Finely chop parsley, dill, cilantro and a couple of garlic cloves and add to the rest of the ingredients.
- Vinegar about 180 ml is poured into the oil, 150 g of sugar and spices are added. The resulting composition must be poured over the vegetables for 2.5 hours.
- The vegetable blank is placed tightly in glass containers and the sterilization stage is started.
By sterilizing salad jars, all remaining bacteria are eliminated and the workpiece is stored longer. For the procedure, it is necessary to prepare a large container of water, into which a jar on the shoulders would fit. The workpiece is boiled over a fire for about 5 minutes and removed. The banks can then be closed.
An original appetizer for any table will be a recipe for marinated zucchini in Korean. She will not leave indifferent even the most fastidious gourmet.
- Zucchini is washed, peeled and cut into small cubes.
- Garlic must be passed through a garlic press.
- Chop the carrots on a special grater.
- All ingredients are mixed.
Then the marinade should be made. It consists of soy sauce, oil, and vinegar. Pour vegetables with mixed components for about 40 minutes, you can add a pinch of salt.After that, you need to sterilize the marinated zucchini in containers and close with iron lids.
The fastest result
Compositions can be prepared without seaming. The recipe for instant Korean pickled zucchini is easy to make and can be combined with any other dish. The zucchini are juicy, appetizing and a little spicy.
The marinating process can be described step by step as follows:
- carrots and zucchini in the amount of two pieces are washed, peeled and tinder on a special grater;
- harvested vegetable shavings need to be salted to taste;
- two bell peppers (you can take a multi-colored one), it is better to cut into strips;
- all chopped vegetables are mixed in a separate bowl;
- vegetable oil (70 ml) is heated and spices are added;
- the pan is removed from heat and chopped vegetables are added there;
- then pour 50 ml of vinegar, chopped sprigs of parsley, cilantro, dill and chopped two cloves of garlic;
- leave in the marinade for one hour, placing the container in the refrigerator.
Sprinkle the salad ready to eat with sesame seeds. The taste is excellent!
Quick recipes are complemented by the Korean version of the carrot. The dish is popular with housewives, and the preparation is not difficult.
- Three zucchini are cut into small strips.
- In a saucepan, bring 250 ml of water to a boil, add 60 g of salt, a little sugar and chopped vegetables.
- Then pour in 500 ml of vinegar, boil for two minutes and turn off the heat.
- After the zucchini has cooled down, add Korean carrots, a little chopped garlic, pepper and chopped herbs.
- The finished dish is placed in a cold place for 2.5 hours, after which it can be served with any hot dish.
There are also those who prefer spicy dishes. In this case, the zucchini is made with hot chili peppers. Reviews indicate that it turns out very tasty.
“I put the Korean-style zucchini in circles on a deep container in layers. Salt and pepper each layer, sprinkle with spicy seasonings for carrots in Korean, put paprika.
Then I fill the layers with a mixture of vinegar and vegetable oil, add chopped garlic and put it in the refrigerator for an hour. A delicious snack ready to eat! "
For the preparation of all dishes, you can take both zucchini and zucchini as a basis. Zucchini is a type of squash, only belongs to the pumpkin family.
Without unnecessary complications
Zucchini for the winter can be marinated without going through the sterilization stage. There are numerous recipes where vinegar and spices allow dishes to be stored without additional heat treatment.
A method of cooking zucchini in Korean for the winter without sterilization.
- Onions and carrots take 500 g each, zucchini need 3 kg and five pieces of bell pepper. The products are cleaned and chopped on a Korean grater.
- The garlic is minced with a garlic press and the onion is cut into rings.
- Pour 60 g of salt and 100 g of sugar, 200 ml of vinegar, 100 ml of oil to the chopped ingredients. Leave the mixture to marinate for one hour.
- Then put the container with the vegetable mixture on the fire. As soon as the contents begin to boil, continue to simmer for another five minutes.
- The workpiece is distributed in glass containers, poured with marinade and rolled up.
The recipe just lick your fingers, zucchini for the winter in Korean involves several stages.
- Two large zucchini are peeled from the peel and seeds, cut into small cubes.
- Sliced vegetables are stacked in jars in an upright position.
- The next step is to prepare the marinade. Half a liter of water is combined with 200 ml of apple cider vinegar, 30 g of salt and sugar, chopped garlic.
- The resulting marinade is poured into zucchini and twisted.
The composition of Korean carrot seasoned zucchini creates an unforgettable taste.You can enjoy Korean zucchini for the winter in combination with any dishes.
- On a special grater, grate 3 kg zucchini, four carrots, five bell peppers.
- Then add a pinch of Korean spices and 200 g of sugar.
- The garlic is passed through a garlic press and the onion is cut into slices.
- All prepared products are combined and filled with marinade. For the marinade, mix 200 ml each of vinegar and oil, add salt, spices and herbs.
- An hour later, the mass is rolled into jars. Recommendation: "Close only with an iron lid."
If you follow the instructions, you get delicious zucchini that you want to make every year.
Famous dish
At least once, squash caviar was harvested in every family. It is a great addition to many dishes. Korean-style marrow caviar differs from classic caviar without sterilization by an additional component. It is cooked with Korean carrot seasoning.
- Peel two zucchini and cut into cubes.
- Pour 90 ml of oil into a large container, add pieces of vegetables and fry a little.
- Peel five onions, cut into small slices. Four carrots are grated. They are fried in a separate pan.
- Then add onions and carrots to the zucchini and continue to simmer over low heat.
- Once the vegetables are ready, add the Korean carrot seasoning, some garlic, salt, sugar, tomato paste and mayonnaise, 250 g each. Keep on the fire for another five minutes.
The finished preparation of Korean zucchini is brought to a homogeneous mass using a blender, but small pieces can be left. It all depends on personal preference. At the end, add vinegar and distribute the caviar in the jars, which are pre-sterilized.
