Delicious Korean zucchini for the winter

The taste of this homemade salad is no different from those salads that we buy at the market or in the supermarket. Try preparing zucchini for the winter using a recipe with step-by-step photos. And in winter, eaters will gratefully tell you that it’s so delicious that you’ll just lick your fingers.

How to cook Korean zucchini for the winter

We will need 1.5 kilograms of zucchini. Their size doesn't matter. If they are large, then peel off the peel and remove the seeds.

If they are small and still without seeds, then you don’t have to remove anything. Grate the zucchini using a Korean carrot grater. This vegetable is very tender, so it will go quickly.

Wash and peel carrots (600 grams). We also grate it on a special grater. Add to zucchini.

Peel white onions (250 grams) and cut into thin half rings. Place the onions in a container with other vegetables.

Add to the mixture of vegetables 125 grams (1/2 cup) granulated sugar, 1 tablespoon (with a large slide) of salt, 1.5 tablespoons of coriander, 1 teaspoon of black pepper or, better, a mixture of peppers, ground red hot pepper - to tip of a knife and 1 teaspoon (heaped) of dried garlic.

Let's talk about seasonings.

The main seasoning in Korean salads is coriander. It is he who gives this unforgettable taste note.

It is better to take freshly ground black pepper or a mixture. To do this, you can use a coffee grinder or grind it in a special mill.

Dried garlic. Do not neglect this component and do not replace it with a fresh one. The taste of dried garlic is very different from fresh.

Red hot pepper. I added just a little bit of it in powder form. If you have fresh hot peppers, you can add a few thin wheels to the Korean zucchini.

Go ahead. Fill everything with 125 milliliters of vegetable oil and 7 tablespoons of 9% vinegar. Mix vegetables with spices. At the same time, the salad will immediately release juice and settle significantly.

Cover the container with Korean-style zucchini with a lid and put it in the refrigerator overnight.

My salad stood like this for 10 hours.

After the specified time, place the incredibly aromatic salad on clean sterilized banks.

Cover with lids and set sterilize in a water bath for 30 minutes.

The jars must be placed in cold water, and the time must be counted starting from the moment the water boils in the pan. Afterwards, screw the lids on the jars and cover them with a warm blanket. When the Korean zucchini has cooled, you can put it away for winter storage.

The amount of salad vegetables specified in the recipe yields exactly 2 700-milliliter jars and 1 half-liter jar.