Korean squash salad for the winter

Spicy Korean salads were loved by many, and the housewives learned not only to make them from vegetables growing in their beds, but also to preserve for future use. One of the most popular blanks is a salad of zucchini in Korean style for the winter. There are several recipes for its preparation, so it’s easy to find a suitable one.

Cooking Tips

A truly tasty and fragrant zucchini salad in Korean will work if you follow simple recommendations when preparing it for the winter.

Usually, vegetables of any size are taken for salads, but zucchini salad in Korean is an exception. If you make it out of overgrown zucchini, then it will not be enough tasty and appetizing. It is best to take young zucchini for salad.
When preparing for preservation, young zucchini peels are better not to peel, but simply to wash them well, but the seeds need to be removed from even the smallest fruits.
Zucchini is sliced into Korean salad thinly, usually into straws or half rings. In the same way, cut onions and peppers, if they are included in the recipe. Carrots are best grated on a special grater in narrow stripes.
In order for the salad to be juicy and fragrant, the vegetables must be kept in the marinade for as long as it is preserved, as indicated in the recipe.
Salad of zucchini salad in Korean, like most of the blanks for the winter, is rolled up over sterilized cans, rolled with metal lids.

Compliance with the recipes and cooking technology is a guarantee that the appetizer will come out flawless and will not deteriorate throughout the winter.

The classic recipe for zucchini salad in Korean

Composition (4, 5 l):

zucchini - 2, 5 kg;
onions - 0.5 kg;
sweet pepper - 0, 5 kg;
carrots - 0, 5 kg;
garlic - 0, 15 kg;
parsley - 50 g;
cilantro (greens) - 50 g;
celery (greens) - 50 g;
table vinegar (9 percent) - 0, 15 liters;
vegetable oil - 0, 25 l;
sugar - 0, 25 kg;
salt - 40 g;
Korean carrot seasoning - 20 g.

Method of preparation:

Wash the young zucchini, cut lengthwise and remove the seeds from them with a spoon.
Grate the zucchini with the peel on a grate for Korean salads or cut into as small as possible straws.
Peel the carrots and rub on a special grater, if not, then on a regular grater, on the side where the holes are large.
Remove the husks from the bulbs, cut each in half and finely chop into half rings.
Pepper wash, cut the stalk and remove the seeds. Cut each pepper in half lengthwise or into 3 parts, cut into thin strips.
Mix all the vegetables, adding to them finely chopped greens.
Peel the garlic, pass the cloves through the press.
Mix garlic with salt, sugar, seasoning, oil and vinegar.
Pour the marinade into the vegetable mixture, stir well. Cover the container with vegetables with a lid and leave for 3 hours.
After the specified time has elapsed, mix the vegetable mass again and spread it over the sterilized jars, cover with the remaining marinade and cover with metal lids boiled before it.
Put a cloth in a large pot or tank, put cans of snacks on it. Pour in the water so that it is “on the shoulders” of the cans (the cans should be the same size).
Put the tank on a small fire and sterilize the jars. Sterilization time depends on the size of the cans: liter must be sterilized for half an hour, half-liter - two times less.
After removing the jars from the pan (it is most convenient and safest to do this with a special grip), close them tightly with the lids.
Put the jars lids down, cover with a blanket.
A day later, remove the salad for the winter.

Salad can be stored at room temperature, but it is better to find a place for it where the temperature does not exceed 18 degrees.

Simple Korean Zucchini Salad

Composition (4 liters):

zucchini - 2 kg;
onions - 0.5 kg;
carrots - 0, 5 kg;
salt - 20 g;
sugar - 0, 25 kg;
black ground pepper - 5 g;
ground coriander - 5 g;
vegetable oil - 150 ml;
Table vinegar (9 percent) - 100 ml.

Method of preparation:

Wash the vegetables, remove the seeds from the zucchini, peel the onions and clean the carrots.
On a grater for Korean salads, rub zucchini and carrots.
Cut the onion into half rings.
Make the marinade by mixing the oil, vinegar, salt, sugar and spices. If you do not have ground pepper and coriander, and only coriander seeds and peppercorns are available, you can grind them in a coffee grinder.
Mix the vegetables and pour the marinade, leave for 2 hours at room temperature.
Spread the snack in cans that can be sterilized until the vegetables are pickled.
Tamp the vegetables in a jar with a spoon, pour the marinade remaining on the bottom of the pan.
Cover the jars with lids, put them in a saucepan with water and sterilize for 15 to 30 minutes, depending on the volume of the jars.
Remove the snack jars from the pan in which they have been sterilized, roll up and leave to cool in a warm place. Better yet, wrap them in warm clothes.
After the snack cans have cooled completely, store them in a cool place.

The composition of this salad is simple, but, nevertheless, it turns out very tasty.

Korean squash salad with hot pepper

Composition (for 2, 5 l):

zucchini (better zucchini) - 2 kg;
hot peppers - 0, 2 kg;
ginger root (grated) - 50 g;
sugar - 80 g;
salt - 20 g;
red ground pepper - 5 g;
apple cider vinegar (6%) - 150 ml;
water - 0, 25 l.

Method of preparation:

Wash the courgettes and cut them into thin slices.
Wash the pepper, removing the seeds from it, chop it very finely (you can even chop it in a blender).
Mix water, vinegar, oil, crushed chilli and ground red pepper, salt and sugar.
Put the marinade on the fire and simmer it for 5 minutes.
Pour marinade zucchini, stir and leave for an hour.
While the pepper is marinating, stir it from time to time.
Spread the salad on clean cans, cover with plastic covers and put in the refrigerator.

This recipe makes a very spicy snack. Keep it in the refrigerator.

Korean zucchini salad in tomato sauce

Composition (5 l):

zucchini - 3 kg;
sweet pepper - 0, 3 kg;
garlic - 100 g;
spicy tomato sauce - 0, 25 l;
Krasnodar sauce - 1 l;
vegetable oil - 100 ml;
acetic essence (70 percent) - 20 ml;
black ground pepper - 5 g;
salt - 40 g;
sugar - 0, 25 kg.

Method of preparation:

Grate prepared zucchini and carrots for Korean salads. Pepper cut into strips. Stir the vegetables.
Add both sauces, salt, sugar, black pepper and vegetable oil to vegetables.
Set the mixture on low heat and simmer for 15 minutes.
Pass the garlic through a press, mix with vinegar and pour this mixture into the prepared snack. Cook for another 5 minutes.
Spread the salad on the sterilized jars and roll them up.
For better preservation, wrap the cans with snacks, putting them with the lids down.
After 24 hours, put the jars of salad in the pantry.

Salad looks appetizing, has a bit of an unusual, but very attractive taste with sourness. Its advantage is the ability to store at room temperature.

Zucchini salad in Korean is not difficult to do. This is not just a savory snack, but also a very healthy dish, because the vegetables during its preparation undergo a slight heat treatment, and therefore retain most of the vitamins.

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