Korean canned zucchini: a variety of spicy and fragrant recipes


In winter, tasty and healthy canned foods often appear on the table. Among them, there must be zucchini or squash caviar. But would you like to cook them according to a new and very interesting recipe? If so, then we offer you some recipes for “Zucchini in Korean”. It is a pleasure to preserve them, and bliss itself to eat in winter. These recipes will especially attract thrill-seekers. Korean dishes are rich in spices and spices.

Take not very large fruits for cooking, young zucchini are best. They will be softer and tastier. The choice should fall on tight and undamaged zucchini.

Korean zucchini preservation: recipe with spicy seasoning and carrots for the winter

This preservation is intended for those who like spices and pungency.

Ingredients:

  • medium-sized squash - 3.5 kg;
  • carrot - 1 kg;
  • garlic teeth - 10-15 pcs.;
  • onions - 1 kg;
  • vinegar essence - 250 ml;
  • refined oil - 50 ml;
  • yellow or red sweet pepper - 8 pcs.;
  • parsley and dill optional;
  • Korean carrot seasoning - 50 g
  • icing sugar - 250 g;
  • rock salt - 3 tbsp. l

Stages of preparation:

  1. We wash the zucchini, carrots, dill with parsley and pepper.
  2. We clean the garlic cloves and onions.
  3. Pass through a grater (nozzle for Korean carrots) a kilogram of carrots and zucchini fruits.
  4. We cut onions and 8 pieces of pepper into long strips.
  5. Grind the cloves of garlic.
  6. Finely chop the dill and parsley.
  7. In a large container, we prepare the marinade mixture: add water vinegar essence, refined oil, all the salt and sugar.
  8. Pour into the marinade all the prepared ingredients. Mix thoroughly.
  9. We put in a cold place for 5 hours.
  10. We fill the banks.
  11. We sterilize for 25 minutes.
  12. Roll up the lids.

Preservation of zucchini in Korean circles in marinade: a simple recipe

Ingredients:

  • zucchini - 6 pcs.;
  • pepper - 1 red and 1 yellow;
  • garlic cloves - 5 pcs.;
  • average carrot - 4 pcs.;
  • onion - 1-2 pcs.;
  • refined oil - 70 ml;
  • soy sauce - 50 ml;
  • sesame oil - 50 ml;
  • powdered sugar - 1 spoon;
  • ground red pepper - 30 g;
  • sesame seeds - 30 g;
  • acetic acid - 30 ml;
  • rock salt - 30 g.

Before seaming, do not forget to insist the vegetables in the marinade, then they will be aromatic and tasty.

Stages of preparation:

  1. We wash the vegetables and dry.
  2. Peel the carrots, two peppers, onion and garlic cloves.
  3. The fruits of the zucchini are cut into rings, salt and leave to infuse.
  4. We rub the whole carrot on a coarse grater.
  5. Cut the onion into rings, and the peppers in the form of straws.
  6. Fry the onion briefly in refined oil.
  7. Pass the garlic through the garlic.
  8. We mix everything.
  9. We fill in sesame seeds, ground red pepper, pour in acetic acid, salt, sugar and season with soy sauce.
  10. We insist for two hours in a cool place.
  11. We sterilize for about 20 minutes.
  12. Cork up.

Boiled zucchini

Ingredients:

  • fruits of zucchini - 5 pcs.;
  • blue onion - 2.5 pcs.;
  • sweet pepper - 2 pcs.;
  • garlic cloves - 5 pcs.;
  • carrots - 3 pcs.;
  • vinegar essence - 200 ml;
  • refined oil - 200 ml;
  • icing sugar - 60 g;
  • Korean spices - 60 g;
  • coarse salt - 60 g;
  • ground pepper (black) - 60 g.

It is advisable to cook zucchini in advance, so that preservation does not take much time.

Stages of preparation:

  1. The fruits of zucchini, 2 peppers washed with water.
  2. Boil the zucchini in a large saucepan, let it simmer for 15 minutes.
  3. We filter and wait until they cool. Thinly cut.
  4. Peel the carrots, onions and garlic.
  5. Cut the onion and pepper into pieces.
  6. Grind the carrots thoroughly.
  7. Garlic prongs pass through the garlic.
  8. Mix all the ingredients and set in the cold for 10 hours.
  9. We sterilize for 20 minutes.
  10. We roll up the lids, turn over and insulate.

Korean zucchini salad: step by step recipe

The salad comes out sweetish, but with sourness.

Ingredients:

  • zucchini - 6.5 kg;
  • sugar - 350 g;
  • vinegar essence - 300 ml;
  • garlic - 10 cloves;
  • refined oil - 350 ml;
  • Korean seasoning - 30 g;
  • tomato - 1 l;
  • salt - 70 g.

Stages of preparation:

  1. We wash the zucchini, clean and three on a grater for Korean carrots.
  2. Pour refined oil, vinegar essence, tomato, Korean seasoning into the grated zucchini, salt and add sugar.
  3. We put on the stove. Cook for about half an hour.
  4. We clean the garlic cloves, finely chop and add to the pan at the end of cooking.
  5. We sterilize jars and lids.
  6. Put the salad in jars and roll up.
  7. Turn over.

Korean zucchini salad

Another piquant salad will make your winter table special and festive.

Zucchini is better to choose young, without seeds.

Ingredients:

  • zucchini - 3 kg;
  • carrot - 6-7 medium pcs .;
  • onion - 10 pcs.;
  • red pepper - 6 pcs.;
  • garlic teeth - 7-8 pcs.;
  • vinegar essence - 250 ml;
  • refined oil - 100 ml;
  • Korean seasoning - 25 g;
  • icing sugar - 250 g;
  • dill - at will;
  • salt - 30 g.

Stages of preparation:

  1. My zucchini, pepper.
  2. Peel onions, garlic, carrots.
  3. Rub carrots and zucchini on a coarse grater.
  4. Three carrots, peppers, garlic and onions on a fine grater.
  5. Finely chop dill.
  6. Mix the ingredients in a large container.
  7. Salt and pour seasoning.
  8. Season with sugar.
  9. Pour in the vinegar and refined oil.
  10. We put in a cool place for 3 hours.
  11. We sterilize cans.
  12. Put the salad in jars.
  13. Sterilize with closed lids for half an hour.
  14. Cork and flip.

Marinated marrow squash

These Korean zucchini cook very fast. It differs from everyone else in its many piquant additives.

Ingredients:

  • zucchini - 2.5 kg;
  • carrots - 500 g;
  • onions - 450 g;
  • garlic teeth - 10-15 pcs.;
  • Bulgarian pepper - 5 pcs.;
  • parsley and dill - 100 g;
  • vinegar - 150 ml;
  • refined oil - 200 ml;
  • fine salt - 20 g;
  • coriander - 10 g;
  • granulated sugar - 200 g;
  • chili pepper - 10 g;
  • black pepper - 10 g;
  • dry hot pepper - 10 g.

Stages of preparation:

  1. We wash and clean the vegetables.
  2. Cut carrots and zucchini into strips.
  3. We clean the onion and cut into cubes.
  4. Peeled peppers cut into strips.
  5. We process garlic using the garlic.
  6. Finely chop the dill with parsley.
  7. Pour all prepared ingredients into a large container.
  8. To prepare the marinade, you will need spices, a little salt and sugar, as well as vinegar essence.
  9. Pour the chopped vegetables with the finished marinade.
  10. Mix and insist for three hours.
  11. We shift the salad into jars and give sterilization.
  12. We close the lids and turn over.

Zucchini with Ginger and Hot Chili

Ingredients:

  • zucchini - 1 kg;
  • chili pepper - 1-2 pcs.;
  • ground red pepper - 10 g;
  • sugar - 50 g;
  • salt - 30 g;
  • ginger - a root of 5 cm in size;
  • apple cider vinegar - 150 ml.

Stages of preparation:

  1. We wash the vegetables.
  2. Zucchini cut into rings.
  3. Peel ginger and three on a fine grater.
  4. Hot peppers are cleaned and cut into small cubes.
  5. In a container of water we put red pepper, ginger, salt and put sugar.
  6. Pour apple cider vinegar and put on the stove. We are waiting for boiling.
  7. Pour chopped vegetables into the marinade and stir.
  8. The mixture should be infused for two hours.
  9. We shift it into jars, let it undergo sterilization for 20 minutes.
  10. Cork and flip.

Korean zucchini preservation with Satsebeli sauce

Another amazing and rare masterpiece. Delicate taste and bright aroma.

Ingredients:

  • zucchini - 2.4 kg;
  • onion - 5 pcs.;
  • Satsebeli - 150 ml;
  • vinegar - 150 ml;
  • refined oil - 250 ml;
  • green dill - optional;
  • chopped black pepper - 20 g;
  • icing sugar - 250 g;
  • salt - 30 g.

Stages of preparation:

  1. We wash the zucchini, cut into slices.
  2. Peel the onion from the husk, cut.
  3. Pour 500 ml of water into the pan, put all the spices, sauce, oil and vinegar there.
  4. Pour zucchini with onions and mix.
  5. Leave for 24 hours to insist.
  6. We shift over the banks, carry out sterilization (about 35-40 minutes).
  7. Cork and flip.

Korean zucchini for the winter (video)

The recipes for canning zucchini in Korean for the winter are very diverse. You just have to make a choice and start creating.



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