Korean-style zucchini: the most delicious quick-cooking winter recipe with photo

The recipe for the dish "Hee from zucchini for the winter" will be remembered for its delicate, unusual flavor. Cooking will not take too much time, you just need to cut all the ingredients, pour the marinade and arrange in jars. But there are other options for zucchini dishes for long-term storage.

Vegetable platter

Zucchini harvesting for the winter Hye is easy to prepare. Components can be found in the kitchen of any housewife.

Conservation consists of the following steps.

They cook the vegetables themselves. It is necessary to wash and peel 1 kg of zucchini, two medium-sized carrots and the same number of bell peppers. Vegetables should be cut into small pieces.
Cucumber slices should be poured over with boiling water and left.
The onion head 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 s alt and pour 5 ml of vinegar. You can add spices such as basil or hot pepper.
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 canned with sterilization. The most delicious Korean-style zucchini recipe for the winter may include the following steps 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.
Parsley, dill, cilantro and a couple of garlic cloves finely chopped, added 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 should be poured over vegetables for 2.5 hours.
Vegetable blanks are placed tightly in glass containers and proceed to the sterilization stage.

By sterilizing the lettuce jars, all remaining bacteria are destroyed, and the workpiece is stored longer. For the procedure, it is necessary to prepare a large container of water, in which a jar would fit on a coat hanger. Boil the workpiece on fire for about 5 minutes and remove. After that, the banks can 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.
Carrots need to be chopped on a special grater.
All ingredients are mixed.

Then you should make a marinade. It consists of soy sauce, oil and vinegar. Mixed ingredients are poured over vegetables for about 40 minutes, you can add a pinch of s alt. After that, you need to sterilize the pickled zucchini in containers and close with iron lids.

Speedy result

You can prepare compositions without seaming. The recipe for marinated zucchini in Korean fast food is easy to execute and a combination with any other dish. Zucchinis are juicy, appetizing and a bit 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 rubbed on a special grater;
prepared vegetable chips need to be s alted to taste;
two bell peppers (you can take multi-colored) better cut into strips;
all chopped vegetables are mixed in a separate bowl;
vegetable oil (70 ml) is heated and spices are added;
remove the pan from the heat and add chopped vegetables;
then pour in 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.

Ready-to-eat salad should be sprinkled with sesame seeds. The taste is excellent!

Quick recipes replenishes the version with Korean carrots. The dish is popular among housewives, and cooking is not difficult.

Zucchini in the amount of three pieces are cut into small strips.
Bring 250 ml of water to a boil in a saucepan, add 60 g of s alt, some sugar and chopped vegetables.
Then pour in 500 ml of vinegar, boil for two minutes and turn off the fire.
After the zucchini has cooled, add Korean carrots, a little chopped garlic, pepper and chopped greens.
The finished dish is put 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 food. In this case, zucchini is made with hot chili peppers. Reviews indicate that it turns out very tasty.

“Korean-style zucchini in circles spread on a deep container in layers. S alt and pepper each layer, sprinkle with Korean-style spicy seasonings for carrots, put paprika.

Then I pour 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 is ready to eat!”.

To prepare all dishes, you can take both zucchini and zucchini as a basis. Zucchini is a type of zucchini, only belongs to the gourd family.

No hassle

Zucchini for the winter can be pickled without going through the sterilization stage. There are numerous recipes where vinegar and spices allow dishes to be stored without additional heat treatment.

The method of cooking Korean-style zucchini for the winter without sterilization.

Bulbs and carrots take 500 g each, zucchini need 3 kg and five pieces of bell pepper. Products are cleaned and ground on a Korean grater.
The garlic is crushed with a garlic press and the onion is cut into rings.
To chopped ingredients pour 60 g of s alt and 100 g of sugar, 200 ml of vinegar, 100 ml of oil. 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 is just licking your fingers, zucchini for the winter in Korean involves several stages.

Two large zucchini, peeled and seeded, cut into small sticks.
Sliced vegetables are stacked in jars in a vertical 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 s alt and sugar, chopped garlic.
The resulting marinade is poured over zucchini and twisted.

Composition of zucchini with seasoning for Korean carrots allows you to get an unforgettable taste. Korean-style zucchini for the winter can be enjoyed in combination with any dishes.

On a special grater you need to grate zucchini 3 kg, 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 poured with marinade. For the marinade, you need to mix 200 ml of vinegar and oil, add s alt, spices and herbs.
An hour later, the mass is rolled into jars. Recommendation: "Cover only with an iron lid."

If you follow the instructions, you get delicious zucchini that you want to make every year.

Famous dish

Zucchini caviar at least once, but harvested in every family. It is an excellent addition to many dishes. Korean zucchini caviar without sterilization differs from classic caviar in an additional component. It is cooked with Korean carrot seasoning.

Two zucchini peeled and diced.
Pour 90 ml of oil into a large container, add pieces of vegetables and fry a little.
Five onions are peeled, cut into small slices. Four carrots are rubbed on a grater. They are fried in a separate pan.
Then add the onions and carrots to the zucchini and continue to simmer over low heat.
As soon as the vegetables are ready, add seasoning for Korean carrots, a little garlic, s alt, sugar, tomato paste and mayonnaise 250 g each. Keep on fire for another five minutes.

The prepared preparation of Korean-style zucchini is brought to a homogeneous mass with a blender, but small pieces can be left. It all depends on personal preference. At the end, vinegar is added and the caviar is distributed among the jars, which are pre-sterilized.