Korean zucchini for the winter

Korean-style zucchini for the winter is an original appetizer in the line of Korean options, which is distinguished by a spicy and sweet and sour marinade with “signature” spices: hot pepper, coriander and a lot of garlic. The technology is simple and involves randomly cutting the zucchini, marinating it in a mixture of spices and seasonings, and then sterilizing the workpiece in jars.

Zucchini with Korean seasoning for the winter

Zucchini with Korean seasoning for the winter is considered by many to be the most delicious and piquant zucchini preparation, the Korean taste of which is given by a special seasoning. In this simple recipe, we add zucchini with carrots, onions and sweet peppers. Vegetables, except pepper, are also chopped in Korean style and cooked with sterilization.

1. 
   Korean zucchini for the winter is very easy to prepare. First of all, prepare all the vegetables for this preparation. Peel them, rinse well with cold water and weigh them, since the correct proportion of all ingredients is important for a balanced taste.
2. 
   Grind the prepared zucchini with carrots using a Korean grater into thin strips and place in a bowl for marinating.
3. 
   Chop the sweet pepper into thin strips, the onion into thin quarter rings, and chop the garlic with a knife or chop into garlic cloves.
4. 
   Transfer the chopped vegetables to the zucchini and add any finely chopped greens or mixed.
5. 
   In a separate bowl, mix the marinade ingredients indicated in the recipe. Pour it over the chopped vegetables and mix everything well with your hands. Cover the dish with a napkin and leave the vegetable mixture to marinate for 4 hours at home temperature. During this time, stir the vegetables several times (every hour) to marinate evenly.
6. 
   After the marinating time has passed, place the zucchini and vegetables into clean jars, pour in the marinade and sterilize the workpiece according to the general sterilization rules for 15 minutes for half-liter jars and 30 minutes for liter jars. Then seal the Korean-style zucchini hermetically, cool it upside down and under the “fur coat” and transfer it for storage to the basement or cool pantry. Good luck and delicious preparations!

Instant Korean zucchini for the winter

A version of Korean quick-cooking zucchini involves shortening the marinating time of zucchini by pouring heated vegetable oil over it.It is this small nuance - hot oil - that reveals the taste of vegetables well and quickly and 1-2 hours are enough for marinating. In this recipe we cook zucchini with the addition of pepper, carrots and garlic. We add seasonings according to the Korean set and sterilize the preparation in jars.

Cooking time: 3 hours.

Cooking time: 1 hour.

Servings: 2 l.

Ingredients:

• Zucchini – 2.5 kg.
• Carrots – 3 pcs.
• Sweet pepper – 3 pcs.
• Garlic – 1 head.
• Basil – ½ bunch.

For the marinade:

• Vegetable oil – 80 ml.
• Vinegar 9% – 80 ml.
• Sugar – 4 tbsp.
• Salt – 1 tbsp.
• Coriander – 1 tsp.
• Paprika – 1 tsp.

Cooking process:

Step 1. Peel and rinse the vegetables for preparation. Grind the zucchini and carrots using a Korean grater. Chop the pepper into thin strips and finely chop the basil. Place the chopped vegetables in a bowl for marinating and add salt, sugar and seasonings according to the recipe proportions.

Step 2. Heat vegetable oil. Peel the garlic, chop into garlic cloves and place on top of the vegetables. Pour vinegar over the vegetables and pour hot oil over the garlic. Then mix everything quickly and well. Cover the dish with a napkin and leave for 1-2 hours to marinate. During this time, the vegetables will give enough juice.

Step 3. After the marinating time has passed, compactly distribute the vegetable mixture into clean jars, pour in the marinade and sterilize half-liter jars in a large saucepan for 20 minutes.

Step 4. Then tightly close the jars with Korean quick-cooking zucchini with lids, place them upside down and cover with a warm blanket for a day. Transfer the cooled zucchini to a cool, dark place for storage. Delicious and successful preparations!

Korean-style zucchini salad with cucumbers for the winter

In options for preparing vegetables for the winter in Korean, you can combine zucchini and cucumber in one jar, which will diversify your preserves and complement any dishes well. Young zucchini will make the appetizer more tender. In this recipe, we will add carrots with sweet peppers and onions to these two vegetables, and use Korean-style spices: garlic and ready-made seasoning for Korean carrots. We cook with sterilization and the time for marinating vegetables is short (30 minutes), which allows us to classify the recipe as a quick preparation.

Cooking time: 1.5 hours.

Cooking time: 1 hour.

Portions: 2.5 l.

Ingredients:

• Zucchini – 600 gr.
• Cucumbers – 600 gr.
• Carrots – 600 gr.
• Sweet pepper – 600 gr.
• Onion – 400 gr.
• Garlic – 1 head.

For the marinade:

• Vegetable oil – 1 tbsp.
• Vinegar 9% – 10 tbsp.
• Sugar – 4 tbsp.
• Salt – 2 tbsp.
• Seasoning for Korean carrots – 2 tbsp.

Cooking process:

Step 1. The first step is to prepare the vegetables for canning. Clean them, rinse under running water and dry with a napkin. Grind the zucchini using a Korean grater and immediately transfer this mass to a bowl for marinating.

Step 2. Grate the cucumbers and carrots in the same way and add to the zucchini.

Step 3. Chop the peeled onions into thin half rings and add to the rest of the vegetables.

Step 4. Chop sweet peppers of any color with a knife into thin strips.

Step 5. Chop the peeled garlic cloves into garlic cloves. Place chopped peppers in chopped garlic on top of grated zucchini and cucumber and sprinkle the mixture with salt, sugar and Korean seasoning, according to the recipe. Pour the amount of vegetable oil and vinegar indicated in the recipe over the vegetables.

Step 6.Then mix the vegetable mass with spices and seasonings well with your hands, lightly compact and leave for 30 minutes to marinate.

Step 7. After this time, compactly arrange the vegetables in clean half-liter jars and pour in the remaining marinade.

Step 8. Sterilize jars of zucchini and cucumbers in Korean style for 25 minutes from the start of boiling water in a saucepan and over low heat.

Step 9. Then seal the jars hermetically, place them on the lids and cool under the “fur coat”. In order for vegetables to retain their crispy taste and elastic texture, they do not need to be covered with a fur coat. Transfer the cooled zucchini and cucumbers to a cool, dark place for storage. Good luck and delicious preparations!

Zucchini with carrots in Korean for the winter

Korean-style zucchini with carrots for the winter, without the addition of other vegetables and even with the exception of garlic and onions, will be the simplest and fastest preparation (not counting the time for marinating), a light low-calorie vegetable salad, and no less tasty than traditional assorted dishes. -Korean. Let's add only seasoning for Korean carrots to the zucchini. Cooking with sterilization.

Cooking time: 5 hours.

Cooking time: 20 minutes.

Servings: 1 l.

Ingredients:

• Zucchini – 800 gr.
• Carrots – 200 gr.
• Vegetable oil – 60 ml.
• Vinegar 9% – 40 ml.
• Sugar – 2 tbsp.
• Salt – 1/2 tbsp. l.
• Seasoning for Korean carrots – 1 tbsp.

Cooking process:

Step 1. Immediately prepare, according to the proportions of the recipe and the volume of workpiece you need, vegetables and spices. It is better to choose young zucchini. Peel the carrots and rinse the vegetables and dry with a napkin.

Step 2. Grind the zucchini into a marinating bowl using a Korean grater.

Step 3. Then grate the prepared carrots in the same way.Sprinkle the vegetable mixture with salt, sugar and seasoning, pour in vinegar and vegetable oil.

Step 4. Then use your hand to mix the vegetables and spices well. Cover the dish with a lid and place in the refrigerator for 3 hours to marinate.

Step 5. During this period of time, zucchini and carrots will give a lot of vegetable juice. While the vegetables are pickling, sterilize the jars in any way and boil the lids.

Step 6. Place the pickled zucchini and carrots in jars, pour in juice and cover the jars with lids.

Step 7. Sterilize the product in a large saucepan, like all home preserves. Sterilization time is 25 minutes from the start of boiling water in a pan over medium heat.

Step 8. Then seal the jars with zucchini and carrots in Korean. Place on the lids and cool under the “fur coat”. Such preservation can be perfectly stored not only in the basement, but also in an apartment. Delicious and successful preparations!

Korean zucchini without carrots for the winter

Korean-style zucchini without carrots for the winter is essentially a classic version of this snack. For it, only zucchini, traditional spices are used, and only garlic and Korean carrot seasoning are used. The cooked zucchini remains crispy and in a very tasty marinade. It is advisable to place the preparation in small jars so that you can eat it at one time. Cooking with sterilization.

Cooking time: 2 hours 40 minutes.

Cooking time: 15 minutes.

Servings: 1 l.

Ingredients:

• Medium zucchini – 3 pcs.
• Greens – 1 bunch.
• Garlic – 4 cloves.
• Korean carrot seasoning – 2 tbsp.
• Vegetable oil – 6 tbsp.
• Vinegar 9% – 3 tbsp.
• Sugar – 1 tbsp. with a slide.
• Salt – 1 tbsp. no slide.

Cooking process:

Step 1. Rinse the zucchini for this preparation well with cold water.Remove the peel and seeds from mature zucchini. Then chop the zucchini into thin strips using a Korean grater and place in a bowl for marinating.

Step 2. Peel the garlic and add it to the squash mass through the garlic press. Then add salt, sugar and seasoning, vinegar and vegetable oil, add any finely chopped herbs and mix everything well. Cover the dish with cling film and leave the zucchini to marinate for 2 hours.

Step 3. Wash small jars and lids with soda and sterilize in a manner acceptable to you. Place the zucchini mixture in the jars and fill them with the remaining marinade.

Step 4. Place the jars with the snack in a saucepan, fill them with water up to the level of the hangers of the jars and sterilize the snack for 5 minutes, no more than 0.25 liter jars, otherwise the crunchy taste of the vegetable will disappear. For half-liter jars, 15 minutes are enough to sterilize.

Step 5. Then seal the jars with Korean-style zucchini without carrots, place them on the lids and, after cooling without wrapping them in a fur coat, place them in a dark, cool place for storage. Good luck and delicious preparations!

Korean zucchini with bell pepper

An unusual and very tasty option for preparing zucchini for the winter, and especially when you are faced with the question of what else to prepare from zucchini, in this recipe you are invited to preserve them in Korean style and with bell pepper. Pepper will give zucchini, along with carrots and onions, new piquant notes of taste. The appetizer is prepared simply and quickly, without taking into account the marinating time of the zucchini. We cook with sterilization, and you can choose any color of pepper.

Cooking time: 3 hours 40 minutes.

Cooking time: 20 minutes.

Servings: 2 l.

Ingredients:

• Zucchini – 1.5 kg.
• Bell pepper – 3 pcs.
• Carrots – 250 gr.
• Onion – 2 pcs.
• Garlic – 70 gr.
• Greens - to taste.
• Seasoning for carrots in Korean – 15 gr.
• Vegetable oil – 100 ml.
• Vinegar 9% – 100 ml.
• Sugar – 100 gr.
• Salt – 1 tbsp.

Cooking process:

Step 1. Immediately prepare vegetables, spices and seasoning in the proportions indicated in the recipe so that everything is at hand. Peel the vegetables and rinse with cold water. Remove excess moisture with a napkin.

Step 2. Zucchini, it is better to choose young ones, and chop the carrots using a Korean grater. Immediately transfer the vegetable strips to a bowl for marinating.

Step 3. Add any finely chopped greens to it, or mixed.

Step 4. Chop the sweet pepper, and this recipe uses green pepper, into thin strips with a knife. Cut the onion into half rings. Chop the garlic cloves into garlic cloves. Add these vegetables to the zucchini-carrot mixture. In a bowl, mix the ingredients for the marinade (vinegar, vegetable oil, salt, sugar and Korean seasoning) and pour it over the vegetables.

Step 5. Then mix everything well. Cover the dishes with a napkin and place the vegetables in the refrigerator for 3 hours to marinate. After this time, zucchini with bell pepper can be served. For winter preparation, place the zucchini in clean jars and fill with marinade.

Step 6. Sterilize the jars with zucchini and bell pepper for 15-25 minutes depending on the volume of the jars, seal them hermetically, cool under the “fur coat” and store them in the basement or pantry. Delicious and successful preparations!

Korean zucchini with tomato paste

Korean-style zucchini with tomato paste can be your version of this classic oriental appetizer, in which paste with Korean seasoning will add a new taste to a fairly neutral zucchini. The recipe is simple. We cook Korean-style zucchini without adding other vegetables, with pickling and without sterilization. We dilute the tomato paste with water to form a thick sauce.

Cooking time: 3 hours 20 minutes.

Cooking time: 30 minutes.

Portions: 3.5 l.

Ingredients:

• Zucchini – 3.2 kg.
• Hot pepper – 1 pod.
• Tomato sauce – 500 gr.
• Seasoning for carrots in Korean – 60 gr.
• Vegetable oil – 110 ml.
• Vinegar 9% – 110 ml.
• Sugar – 160 gr.
• Salt - to taste.

Cooking process:

Step 1. Rinse the zucchini selected for preparation under running water, and if your vegetables are young, cut them into circles no more than 1 cm thick. Peel and remove mature zucchini from peels and seeds.

Step 2. Place the sliced ​​zucchini in a saucepan special for stewing and add finely chopped hot pepper to it.

Step 3. Then add seasoning for Korean carrots, salt and sugar to the zucchini, according to the recipe, and pour vinegar and vegetable oil. Dilute the tomato paste with boiled water to make 0.5 liters of thick sauce, and pour it over the sliced ​​squash. Then mix everything well. Cover the pan with a napkin and leave the zucchini to marinate for 1.5-2 hours.

Step 4. After marinating the zucchini over medium heat, bring to a boil, and then simmer them, stirring occasionally and over low heat for 40 minutes. Sterilize jars and lids.Place Korean-style zucchini with tomato paste into jars, seal tightly, cool under a warm blanket for 24 hours and then transfer to the storage location for your preserves. Delicious and successful preparations!

Korean zucchini slices for the winter

A Korean-style zucchini appetizer involves both preparing it with Korean seasoning and cutting the vegetable in Korean, that is, into thin strips. With this type of cutting, during marinating and sterilization, the zucchini loses its crispy taste, so there is an option for preparing Korean zucchini in circles. In this recipe, we complement the neutral taste of zucchini with peppers, onions and carrots, and the set of herbs and spices remains traditional.

Cooking time: 5 hours.

Cooking time: 1 hour.

Servings: 4 l.

Ingredients:

• Zucchini – 2.5 kg.
• Carrots – 0.7 kg.
• Onion – 1.5 kg.
• Sweet pepper – 0.5 kg.
• Garlic – 200 gr.
• Seasoning for carrots in Korean – 20 gr.
• Vegetable oil – 250 ml.
• Vinegar 9% – 150 ml.
• Sugar – 200 gr.
• Salt – 2 tbsp.

Cooking process:

Step 1. To prepare, take young zucchini so that the cutting turns out beautiful. Rinse the vegetables, partially remove the peel with a vegetable peeler, weigh so that there is 2.5 kg, and chop the zucchini into circles up to 1 cm thick, although there are also options for very thin slicing.

Step 2. Peel the peppers from seeds with partitions and chop them into thin strips.

Step 3. Grind the peeled carrots using a coarse or Korean grater. Cut the onion into half rings. Chop the garlic into garlic cloves or finely chop it with a knife. Place all the chopped vegetables into a marinating bowl and add salt, sugar and Korean seasoning to it. Then pour the required amount of vegetable oil and vinegar.Mix the vegetables with herbs and spices well with your hands and leave to marinate for 3 hours.

Step 4. After the marinating time has passed, place the zucchini and vegetables into clean jars of any size. Pour the marinade over the vegetables, filling the jars to the very top.

Step 5. Cover the jars with lids and sterilize half-liter jars in a large saucepan for 15 minutes and liter jars for 30 minutes. Then seal the Korean-style zucchini in circles in hermetically sealed jars, place them upside down, cover them with a “fur coat” and, after cooling, transfer them for storage to the basement or pantry. Good luck and delicious preparations!

Zucchini with soy sauce for the winter

Zucchini with soy sauce will be your version of the original zucchini preparation for the winter. Soy sauce enhances, combines and balances the taste of all marinade ingredients, and in this recipe the set of them corresponds to Korean recipes. Pour hot vegetable oil over chopped vegetables with marinade, which reveals the aroma of seasonings and significantly shortens the marinating time.

Cooking time: 1 hour 30 minutes.

Cooking time: 30 minutes.

Servings: 1 l.

Ingredients:

• Zucchini – 2 pcs.
• Carrots – 1 pc.
• Onion – 1 pc.
• Sweet pepper – 0.5 pcs.
• Garlic – 4 cloves.
• Hot pepper – ¼ pc.
• Greens - to taste.

For the marinade:

• Coriander – 1 tsp.
• Mustard beans – 1 tsp.
• Soy sauce – 2 tbsp.
• Vegetable oil – 100 ml.
• Vinegar 9% – 2 tbsp.
• Sugar – 2 tsp.
• Salt – 0.5 tsp.
• Ground black pepper – 0.5 tsp.

Cooking process:

Step 1. First of all, prepare vegetables, spices and spices according to the recipe so as not to forget anything. Peel the vegetables and rinse with cold water.

Step 2. Grind the carrots using a Korean grater. Cut the sweet pepper into strips, the hot pepper into rings, and the onion into thin half rings.Place the chopped vegetables in a bowl for marinating.

Step 3. Then cut the zucchini into circles, chop the garlic into garlic and place these vegetables in a bowl with the carrots and onions. Add any finely chopped greens to the vegetables.

Step 4. Heat the vegetable oil in a saucepan, but do not bring it to a boil.

Step 5. In a separate bowl, mix the ingredients for the marinade indicated in the recipe until smooth.

Step 6. First, pour the prepared marinade and then hot oil over the chopped vegetables and mix everything quickly and well. Leave the vegetables to marinate for half an hour.

Step 7. After the time of marinating the zucchini in soy sauce has passed, transfer it to clean jars, fill with marinade and sterilize as with regular home-canned food for 20 minutes. Seal the jars tightly, cool upside down and under a terry towel, and then transfer to storage in a cool place. Delicious and successful preparations!

Zucchini with eggplants in Korean for the winter

In Korean-style preparations, zucchini tastes great with different vegetables, and in this recipe we cook it with eggplant. For seasonings, we use coriander with garlic and ground pepper, and the spiciness of the snack can be reduced if children eat it. We use citric acid as preservatives and do not use vegetable oil. We cook with sterilization, and the workpiece is well stored in an apartment.

Cooking time: 4 hours 50 minutes.

Cooking time: 15 minutes.

Portions: 0.7 l.

Ingredients:

• Zucchini – 1 pc.
• Eggplants – 2 pcs.
• Carrots – 1 pc.
• Garlic – 3 cloves.
• Coriander – 1 tsp.
• Citric acid – ½ tsp.
• Sugar – 1 tbsp.
• Salt – 1 tsp.
• Ground black pepper – ¼ tsp.
• Ground red pepper – ¼ tsp.

Cooking process:

Step 1.Immediately prepare, according to the recipe and the amount of workpiece you need, vegetables, spices and seasonings so that everything is at hand. Peel the carrots and garlic. Wash the eggplants and zucchini well.

Step 2. Chop the eggplant into small pieces and place in a bowl for marinating.

Step 3. Chop the zucchini into the same pieces and add to the eggplants.

Step 4. Grind the carrots using a Korean grater or cut into thin strips, and finely chop the garlic with a knife. Add them to the bowl with the zucchini and eggplant.

Step 5. Sprinkle the chopped vegetables with salt, sugar and seasonings.

Step 6. Then mix the vegetables and spices well and leave to marinate for 4 hours.

Step 7. During this time, the zucchini and eggplant will release juice, reduce in volume and become saturated with the aroma of the seasonings.

Step 8. Place the pickled vegetables in a clean jar and pour the vegetable juice into them.

Step 9. Dissolve citric acid in the amount of water needed to completely fill the jar with vegetables, and pour the boiling solution into the jar.

Step 10. Then cover the jar with a lid and sterilize in a separate container for 20-25 minutes from the start of boiling water.

Step 11. Then seal the canned food with a lid and cool under a terry towel for 12 hours.

Step 12. You can store cooled Korean-style zucchini and eggplant in a regular home pantry. Delicious and successful preparations!