The recipe for the dish “He from zucchini for the winter” will be remembered for its delicate, unusual taste. Cooking will not take extra time, you just need to chop all the ingredients, pour in the marinade and put it in jars. But there are other options for zucchini dishes for long-term storage.
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.
Fastest result
You can prepare compositions without seaming. The recipe for quick-cooking Korean pickled zucchini is easy to make and can be combined with any other dish. The zucchini turns out juicy, appetizing and a little spicy.
The marinating process can be described step by step as follows:
- two carrots and zucchini are washed, peeled and grated on a special grater;
- prepared vegetable chips should be salted to taste;
- two bell peppers (you can take multi-colored ones), 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 are complemented by a variant with Korean carrots. The dish is popular among housewives, and preparation is not difficult.
- Three zucchini pieces are cut into small strips.
- Bring 250 ml of water to a boil in a saucepan, add 60 g of salt, a little sugar and chopped vegetables.
- Then pour in 500 ml of vinegar, boil for two minutes and turn off the heat.
- After the zucchini has cooled, add Korean carrots, a little chopped garlic, pepper and chopped herbs.
- The finished dish is placed 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 dishes. In this case, the zucchini is made with hot chili peppers. Reviews indicate that it turns out very tasty.
“I place Korean-style zucchini in circles on a deep container in layers. I salt and pepper each layer, add hot spices for carrots in Korean style, and add paprika.
Then I fill 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 use both zucchini and zucchini as a basis. Zucchini is a type of zucchini, only it belongs to the pumpkin family.
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.
The recipe is simply finger-licking, Korean-style zucchini for the winter involves several stages.
- Two large zucchini are peeled and seeded and cut into small cubes.
- Chopped vegetables are placed in jars in a vertical position.
- The next step is preparing the marinade. Half a liter of water is combined with 200 ml of apple cider vinegar, 30 g of salt and sugar, chopped garlic.
- The resulting marinade is poured over the zucchini and twisted.
The combination of zucchini with Korean carrot seasoning allows you to get an unforgettable taste. You can enjoy Korean zucchini for the winter in combination with any dishes.
- On a special grater you need to grate 3 kg of zucchini, 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 filled with marinade. For the marinade, you need to mix 200 ml of vinegar and oil, add salt, spices and herbs.
- After an hour, the mass is rolled into jars. Recommendation: “Close only with an iron lid.”
If you follow the instructions, you get delicious zucchini that you will want to make every year.
Famous dish
Squash caviar was prepared at least once in every family. It is an excellent addition to many dishes. Korean squash caviar without sterilization differs from classic caviar by an additional component. It is prepared with Korean carrot seasoning.
- Two zucchini are peeled and cut into cubes.
- Pour 90 ml of oil into a large container, add pieces of vegetables and fry a little.
- Five onions are peeled and cut into small slices. Four carrots are grated.They are fried in a separate pan.
- Then the onions and carrots are added 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, salt, sugar, tomato paste and 250 g of mayonnaise. Keep on fire for another five minutes.
The prepared Korean-style zucchini is brought to a homogeneous mass using a blender, but you can leave small pieces. It all depends on personal preference. At the end, vinegar is added and the caviar is distributed into jars, which are pre-sterilized.
