Korean zucchini for the winter: how to make it without sterilization, and recipes for instant salads

Good afternoon friends! Korean-style zucchini, just like squash caviar, is a tasty and easy-to-prepare preparation for the winter. Today I suggest you consider several of the most delicious recipes, especially since it requires the most affordable, natural products that almost every summer resident grows.

You can cook Korean-style zucchini both in jars with or without sterilization for the winter, and make delicious and quick salads for every day. The irresistible, seductive taste of this dish is given by Korean seasoning for carrots, which you can buy in the store or prepare yourself from various spices. Supplements can include toasted sesame seeds, soy sauce, garlic and other spices.

These salads can be used to garnish any dish; they will add more spice and flavor. The most important thing is that it's delicious! Try cooking and see for yourself and enjoy the fruits of your own efforts. In winter, we opened the jar, put the salad on a plate with sausage and potatoes, you will lick your fingers. Moreover, for preparing them, I have prepared several step-by-step recipes with photos.

Menu:

Zucchini for the winter in Korean. The most delicious recipe
Step-by-step recipe for Korean salad for the winter and for every day
Recipe for making delicious Korean zucchini without sterilization
Korean-style zucchini with carrots - The best recipe for preparing for the winter
Recipe for zucchini with Korean carrot seasoning
How to cook zucchini for the winter in jars in Korean (quick recipe)
Video recipe for cooking Korean zucchini with honey

Zucchini for the winter in Korean. The most delicious recipe

What could be tastier than a Korean-style zucchini salad dressed with green onions, cilantro and soy sauce?

In the winter season, such a bright salad with a sharp taste and spicy aroma will be a great addition to any dish, be it meat or a side dish.

Ingredients:

zucchini - 3 pieces (young)
carrots - 1 pc.
tomatoes - 7-8 pcs (medium)
onion - 1 pc.
garlic - 2-3 cloves
chili pepper - 1 pc.
fresh cilantro - a bunch
green onions - bunch (30 g)
soy sauce - 3 tbsp. l
vinegar - 5 tbsp. l
vegetable oil - 100 ml
salt - 2 tsp
ground black pepper - to taste

Cooking method:

1. We need young zucchini with thin skin for harvesting. If you find overripe fruits, peel them and remove the seeds. Cut this vegetable lengthwise into two parts and cut into slices 0.5 cm thick. Place them in a deep saucepan, add plenty of salt and leave for 15 minutes. After this, place in a colander, rinse and squeeze lightly. This will give the zucchini crunch and elasticity.

2. Cut the washed and peeled carrots into circles and cut them in half.

3. Cut the tomatoes into four slices, and the onion into half rings.

3. Chop the green onions and cilantro into pieces.

4. Chop garlic and hot pepper to your liking.

You can leave the hot pepper seeds if you want to make a spicier dish.

5. Fry carrots, onions and tomatoes in vegetable oil for no more than 3 minutes.

6. Place zucchini, fried vegetables, garlic, hot pepper, green onions and cilantro in a separate container. Pour in vinegar, soy sauce and black pepper. Heat the vegetable oil and pour it over the vegetables. Stir well and leave to marinate for 3 hours.

7. Prepare clean jars and lids. Stir the salad again and sterilize for 20 minutes. After sterilization, put into jars and roll up the lids, which we do not forget to boil. Turn the jars upside down, cover with a warm towel and leave in this state until they cool completely. In the morning, remove the workpiece to a cool place.

How to cook “Korean Zucchini Hye”

Prepare the following ingredients.

Peel the carrots, rinse in water and grate on a Korean carrot grater.

Peel the garlic cloves and rinse. Heat a frying pan, pour vegetable oil into it, pour in the carrot slices, press the garlic cloves and pour in the seasonings and spices. Fry for exactly 1 minute and turn off the heat. If you wish, at this stage you can add chopped onions if you like such a vegetable in khe.

Rinse a young zucchini or several vegetables in water, cut off the stems and cut the fruit into ribbons using a vegetable peeler.

Place the sliced zucchini in a deep container and add the fried carrots.

Wash fresh cilantro or parsley, chop together with hot pepper, peeled from seeds, add to a container and stir, adding vinegar.

Place the container with the contents in the cold for about 30 minutes, but the longer it sits, the tastier the dish will be. Then place the Korean-style zucchini hye on plates or in a salad bowl and serve.

Step-by-step recipe for Korean salad for the winter and for every day

This Korean-style appetizer will appeal to lovers of spicy foods. To make the salad tasty, add more greens.

We will use a special dressing; it will give the salad juiciness and tenderness. Spices will enhance the taste and make the dish more spicy and piquant.

Ingredients:

zucchini - 2 pcs
carrots - 3 pcs.
sweet pepper - 1 piece
garlic - 5 cloves
onion - 1 piece
dill, parsley, cilantro -1 bunch

For refueling:

salt -1 tbsp
sugar - 2 tbsp
Korean spices - 1 tbsp
vinegar - 5 tbsp apple or table vinegar 9%
vegetable oil - 120 ml
hot red pepper to taste
water - 0.5 liters

Cooking method:

1. First of all, prepare the vegetables. Remove seeds and skin from the zucchini and cut into cubes. Peel the carrots in the same way and cut them in a way convenient for you. The first method is to use thin strips, or you can also grate them on a special grater for Korean carrots. If you don’t have such a grater, I recommend purchasing one, it greatly simplifies the work process. Chop the onion into thin half rings.

2. Wash the pepper, clean the inside of the seeds and cut lengthwise into 4 parts, and then cut into strips.

It’s better if we take two colors of peppers, then the salad will turn out brighter.

3. It's time for spices and herbs. We pass the garlic through a press; you can grate it on a fine grater. In any case it will turn out great. Chop the greens finely, finely with a knife as in the photo.

4. Combine the greens and garlic with the vegetables and mix everything well.

5. The next stage is preparing the dressing. Place sugar, salt, red pepper to taste and spices for Korean carrots in a deep container. You can take it spicy or not, depending on your preference.

For taste, you can add sesame seeds lightly fried for 30-40 seconds.

6. Add vinegar and lastly sunflower oil. Stir everything well.

7. Pour the dressing over the salad and mix again with your hands to better mix the ingredients and salt them.

8. Place the salad in jars, compact and seal for the winter. In addition, it can be eaten every day. Place the salad in the refrigerator for 2 hours to steep and serve as an appetizer for any dish. Delicious.

Without unnecessary complications

Zucchini can be pickled for the winter 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 for preparing Korean-style zucchini for the winter without sterilization.

Take 500 g of onions and carrots, 3 kg of zucchini and five bell peppers. The products are cleaned and ground on a Korean grater.
The garlic is crushed using a garlic press, and the onion is cut into rings.
Add 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 place 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 into glass containers, filled with marinade and rolled up.

Recipe for making delicious Korean zucchini without sterilization

This simple winter recipe is a great appetizer for any table!

It has taken root well in our family and I recommend you cook it.

Ingredients:

zucchini – 3 kg
carrots – 0.5 kg
onions – 0.5 kg
bell pepper – 4-5 pcs
garlic – 1 head
ground hot pepper – 1 tsp
table vinegar 9% – 200 ml
refined sunflower oil – 120 ml
Korean dried carrot seasoning – 20 g
granulated sugar – 1 cup
salt – 2 tbsp
greens (dill, parsley) – optional

Cooking method:

1. Wash the zucchini and carrots thoroughly and peel them. Then cut into a vegetable grater for Korean carrots.

2. Peel the peppers from seeds and cut into thin strips, finely chop the garlic, and prepare the onion into thin half rings.

3. Place carrots, onions, peppers, zucchini and garlic in a deep saucepan. Add salt, granulated sugar, vegetable oil, vinegar, hot pepper, herbs and seasoning to them. Mix everything with a tablespoon or spatula, cover with a lid and marinate for 1 -1.5 hours.

4. While the vegetables are marinating (they should release juice), prepare clean jars and lids. I like to make this preparation in half-liter jars. He opened it and ate it right away.

5. After an hour, place the pan with the mixture on medium heat and bring to a boil. Boil for 5-7 minutes, stirring constantly.

6. Fill the jars with hot salad and roll up. Turn them upside down, wrap them in a warm blanket and let them cool. In the morning you can put them in the cellar for storage until better winter days. This dish can be served with meat, potatoes or pasta, it is very tasty.

Instant Korean marinated zucchini with carrots

According to the instant recipe, we chop all the vegetables on a special grater for Korean carrots. Using the simplest ingredients, we will quickly prepare a very tasty dish.

Ingredients:

for 3 kg of zucchini we need:

carrots - 500 gr.
onion - 500 gr.
hot green pepper - 1 pc.
vegetable oil - 150 gr.
vinegar 9% -1/3 tbsp.
salt - 1/2 tbsp. l.
sugar - 150 gr.
ground coriander - 1 tsp.

Preparation:

Peel the zucchini, remove the seeds and grate.

We also chop young juicy carrots on a grater.

Cut the onion into thin half rings.

Cut the green hot pepper into thin rings, do not remove the seeds.

We put everything in a large basin.

This is how a special grater makes vegetables look so beautiful! Each ingredient has its own taste and when we combine them, the result is an amazing combination.

Place salt, sugar, spices and seasonings on top. Add vegetable oil and vinegar. Mix everything and leave for 2 hours.

The vegetables gave juice and were soaked. Mix well again.

Place them in sterilized jars up to the neck, cover with lids and sterilize for 15 minutes. I took 500 gram jars. At the end of time, roll up the lids and wrap them in a blanket. The sterilization process continues until it cools down.

We store it in the cellar until winter.

Korean-style zucchini with carrots - The best recipe for preparing for the winter

This salad turns out very tasty. In my opinion, this is the best recipe for winter preparations.

It goes well with meat dishes and is an excellent winter snack. I think that even a novice housewife can handle this recipe perfectly.

Ingredients:

zucchini - 2 pcs
garlic - 3-4 cloves
carrots - 2-3 pcs
vinegar - 4 tbsp
salt -1 tsp
sugar - 1 tsp
vegetable oil -1/4 cup
seasoning for Korean carrots - 20 g
boiling water - 1 liter

Cooking method:

1. Wash the zucchini into three long pieces on a special grater.

2. Chop the garlic using a knife or a press.

3. Add garlic to the zucchini and add vinegar.

For our preparation, you can use simple vinegar or apple cider vinegar; the other will not combine with the taste of this dish.

4. Sprinkle the zucchini and garlic with Korean carrot seasoning, mix gently and leave for 1 hour.

5. Peel the carrots and grate them into long sticks, just like the zucchini.

6. Fry the carrots over high heat for 3 minutes.

7. Season with salt and sugar, stir and add hot to the zucchini.

8. Mix the whole mass well one more time and put it in the refrigerator to infuse for 3 hours.

9. Prepare the solution. Add one liter of boiling water and add 2 tablespoons of vinegar. Place the hot mixture in clean jars, fill with the solution and set to sterilize for 15 minutes. Close with lids, cool and put in a cool place. Delicious preparations to everyone!

Vegetable mix

Zucchini preparation for the winter He is easy to prepare. The components can be found in any housewife's kitchen.

Conservation consists of the following actions.

Prepare the vegetables themselves. You need to wash and peel 1 kg of zucchini, two medium-sized carrots and the same number of bell peppers. Vegetables need to be cut into small pieces.
Sliced squash should be doused with boiling water and left.
The onion head is peeled and cut into half rings.
All vegetables are mixed and chopped parsley, dill, and chopped garlic are added (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 pepper.
All ingredients are thoroughly mixed and left to marinate for 40 minutes.
The resulting canned vegetables are distributed into glass jars. Twisting should be done using iron caps.

How to cook zucchini in marinade for long-term storage? There are numerous options when canning with sterilization. The most delicious recipe for Korean zucchini for the winter may include the following execution steps and components.

Four peeled carrots and about five zucchini are chopped with a grater.
Half a kilogram of onions and five bell peppers need to be cut into thin slices with a knife.
Parsley, dill, cilantro and a couple of cloves of garlic are finely chopped and added to the rest of the ingredients.
Approximately 180 ml of vinegar is poured into the oil, 150 g of sugar and spices are added. The resulting mixture should be poured over the vegetables for 2.5 hours.
The vegetable preparation is placed tightly in glass containers and the sterilization stage begins.

By sterilizing jars of salad, all remaining bacteria are destroyed, and the product is stored longer. For the procedure, it is necessary to prepare a large container of water, into which a jar up to the shoulders would fit. Boil the workpiece over the fire for about 5 minutes and remove. After this, the jars can be closed.

A recipe for Korean pickled zucchini will be an original appetizer for any table. It will not leave even the most fastidious gourmet indifferent.

Zucchini is washed, peeled and cut into small cubes.
The garlic must be put through a garlic press.
Carrots need to be chopped on a special grater.
All ingredients are mixed.

Then you should make the marinade. It consists of soy sauce, oil and vinegar. Pour the mixed ingredients over the vegetables for about 40 minutes, you can add a pinch of salt. After this, you need to sterilize the pickled zucchini in containers and close them with iron lids.

Recipe for zucchini with seasoning for Korean carrots for the winter

For our Korean zucchini recipe, we choose young and strong vegetables. To make the appetizer beautiful, cut all the vegetables into strips. Korean carrot seasoning will give our dish a spicy, fiery taste with a unique aroma.

This delicious zucchini salad for the winter is prepared very quickly. To prepare it, you need to stock up on the necessary products, and most importantly, know the recipe.

Ingredients:

zucchini – 2.5 kg
onions – 0.5 kg
carrots – 0.5 kg
sweet pepper – 5 pcs. average
garlic – 200 g
various greens (dill, cilantro, celery, parsley) – optional

For the marinade:

vegetable oil – 1 cup
salt – 2 tbsp. l
sugar – 1 glass
vinegar 9% or apple cider vinegar - 150 ml
Korean carrot seasoning – 2 packs

Cooking method:

Since our zucchini is young, we will not cut off the skin from them.

1. Prepare vegetables. Thinly slice the zucchini and peeled carrots into long strips on a grater.

2. Cut the pepper into thin cubes and the onion into half rings.

3. Crush the garlic in a press or grate on a fine grater. Finely chop the greens and add to the vegetables. Mix carefully.

4. Prepare the marinade. To prepare it, we need to mix salt, sugar, seasoning for Korean carrots in a deep bowl, add vinegar and vegetable oil. Mix. Pour the marinade over the prepared vegetables, mix again and place in the refrigerator to steep for 3-4 hours.

5. Place the zucchini in previously prepared clean jars and place to sterilize. Sterilization time: 0.5 liter jars - 15 minutes, 1 liter jars - 20 minutes.

6. After sterilization, roll up the lids on the jars, let them cool and put them in the cellar.

It turned out to be an excellent appetizer for any feast. It's so delicious, you'll lick your fingers.

Zucchini with Korean carrots and peppers for the winter

Bell pepper lovers will love this Korean appetizer recipe. The difference between this version of Korean-style zucchini is that, in addition to zucchini, there are other vegetables, and in large quantities. But first things first.

To prepare the dish I will need:

Zucchini – 2.5 kg;
Carrot fruits – 1 kg;
Onion and garlic - 2 pcs.;
Bell pepper – 500 g;
Oil – a glass of sunflower;
Vinegar – 150 g;
Sugar - a glass;
Salt – 70 g;
Korean seasoning - half a tbsp. l.

Preparation:

Initially, I thoroughly wash and peel the vegetables. I cut the zucchini into thin rings.
I core the bell pepper and cut it into strips. Onions can be cut into strips.
Now it’s time to grate the carrots on a special grater designed for preparing vegetables in Korean. Press the garlic through a garlic press.
I pour vinegar, oil over the zucchini, carrots and peppers, add seasoning, sugar and salt. Mix everything thoroughly and leave to marinate for three hours.
Then I put the vegetables with seasoning for Korean carrots in jars and pour them evenly with the remaining marinade.
I sterilize the jars for 20 minutes and roll them under the lid.

Tip: if you like crispier zucchini, the rings should be a little thicker (1 - 1.5 cm).

How to cook zucchini for the winter in jars in Korean (quick cooking recipe)

Let's prepare a delicious Korean-style appetizer, especially since any housewife can handle such a preparation. It is not difficult to prepare and also does not take much time.

This appetizer goes well with any side dish. The seasoning deserves special attention, as it gives the dish an incredible taste and aroma. I recommend cooking it.

Ingredients :

zucchini - 2.5 kg (net weight)
carrots - 800 gr
onion - 0.5 kg
sweet fleshy pepper - 0.5 kg
garlic - 200 gr.
vegetable oil - 1 glass, cut
vinegar 9% - 150 ml
salt - 2 tbsp. l
sugar - 3/4 cup (210 g)
Korean seasoning – 20 g

Cooking method:

We cut vegetables at our discretion, the most important thing is that they are tasty. Let's look at the recipe step by step.

If your zucchini is more mature, then remove the skin and seeds.

1. Cut the young fruits into slices, remove the core of the pepper, peel the garlic, onions and carrots. If you like it crunchy, then cut the zucchini at least 1 centimeter thick.

2. Cut the pepper into strips and the onion into half rings. We cut the carrots into thin slices using a vegetable peeler, due to the lack of a special grater for carrots in Korean.

3. Prepare a deep bowl. We put zucchini, peppers, carrots in it. Add the garlic by first passing it through a press or grating it on a fine grater.

4. Pour in vinegar, add salt, sugar, vinegar and seasoning for Korean carrots.

If you don’t have seasoning for Korean carrots, due to its lack, add ground red pepper and coriander.

5. Heat the vegetable oil until hot and pour it over our salad. Mix. To make the vegetables juicier, you can mix them with your hands.

6. It takes time for our salad to marinate well, release juice and absorb the aroma of seasonings. Leave it for 3 hours at room temperature, do not put it in the refrigerator. Stir occasionally.

7. Place the finished salad in clean jars. It is advisable to wash them with soda. We put the jars in a pan with warm water, put a cloth on the bottom of the pan and sterilize from the moment of boiling 0.5 liters - 15 minutes, 1 liter - 30 minutes.

8. Place the jars in a pan with warm water, put a cloth on the bottom of the pan and sterilize from the moment of boiling 0.5 liters - 15 minutes, 1 liter - 30 minutes. Be sure to boil the lids for 5-10 minutes.

9. Roll up the jars with lids. Turn over and let cool under a warm shelter.

Our Korean appetizer is ready. Bon appetit!