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This tasty and healthy preparation for the winter will conquer everyone! Even with ordinary potatoes, such Korean-style zucchini will be “tucked into both cheeks”.
To prepare this blank for the winter, it is advisable to use only strong and young zucchini. It is not worth peeling them from the peel, and if you cut the zucchini into strips, then cut the other vegetables present in this appetizer into strips too. If you cut the zucchini in circles, then cut everything in circles too. This makes it more beautiful. Although, in principle, this is a matter of taste for every hostess.
It will be convenient and beautiful if you use a Korean carrot grater. Be sure to cut and mix all the vegetables for Korean-style zucchini, let them stand so that the marinade fills each piece with the unique flavor of Korean cuisine. A tasty and spicy appetizer, smelling of spices and herbs, will make your table much more appetizing in winter. Even with ordinary potatoes, such Korean-style zucchini will be “tucked into both cheeks”.
Ingredients:
- young strong zucchini - 2.5 kg .;
- onion - 0.5 kg;
- carrots - 0.5 kg;
- sweet pepper - 5 medium;
- garlic - 200 g;
- different greens (dill, cilantro, celery, parsley) - as much as you want;
Marinade Ingredients:
- vegetable oil - 1 cup;
- sugar - 1 cup;
- vinegar 9% - 150 ml;
- salt - 2 tablespoons;
- seasoning for carrots in Korean - 2 packs.
How to cook:
To prepare the marinade, simply mix its ingredients.
Grate zucchini and carrots on a carrot grater in Korean or in circles - as you like.
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You can also cut the vegetables into small pieces. Sweet pepper and onion cut as you like. Mix the chopped garlic and finely chopped greens with all the vegetables. Pour our dish with pre-prepared marinade, mix again and let it brew for 3-4 hours.
After this time, we lay out the snack in clean, dry jars and sterilize: liter jars for half an hour, half-liter jars for 15 minutes. All. Roll up, let cool without turning the cans. You can store Korean-style zucchini both in the pantry and in the cellar - they are not “finicky”.
Bon appetit!