Korean zucchini for the winter

Korean salads have a large number of admirers among our compatriots. Their savory sweet-sour taste conquered many. Similar salads can be canned. Squash in Korean for the winter is closed according to different recipes. In some salads, these vegetables are solo, in others, although they dominate, they appear in a harmonious environment of other vegetables. The degree of sharpness of these snacks can also be different. Regardless of the selected recipe, even an aspiring cook will cope with cooking.

Cooking Features

The technology of cooking zucchini in Korean for the winter is simple, but has several features. Knowing them, even the beginning hostess will cope with the task.

• Snack will be more tender and pleasant to taste from young zucchini, inside which there are no formed seeds. If you decide to cook a salad of ripe zucchini, they must be peeled and removed from the pulp with large seeds.
• To cut the zucchini for making salad from them in Korean for the winter can be done in different ways: straws, slices, mugs. Most often, they are rubbed on a special grater for Korean salads. The remaining vegetables are usually ground in the same way as the main ingredient.
• Before being distributed in cans, vegetables are marinated for several hours.
• Vegetable oil, which is most often included in Korean-style salads, closed for the winter, should be refined, since most of the unrefined vegetable oils become harmful properties when heated.
• Banks must be sterilized before filling them with snacks. Covers also need to be sterilized by boiling. The appetizer should be closed with metal lids to ensure tightness. If you do not meet these requirements, the snack will quickly spoil.
• Most often, for the best preservation of a snack, jars with it are sterilized before seaming. This can be done in an oven, pan with hot water or in an autoclave.
• Usually, canned food after seaming is wrapped so that they cool down in a steam bath for additional preservation. It is not recommended to do this with Korean zucchini: they will lose their crispness.
• The storage conditions of zucchini in Korean style depend on the recipe used.

If the recommendations accompanying a specific recipe and storage conditions are met, Korean zucchini appetizer prepared for use will not deteriorate for at least a year.

A simple Korean zucchini recipe for the winter

Composition (1 l):

• zucchini - 1 kg;
• garlic - 6-8 cloves;
• vegetable oil - 100 ml;
• apple cider vinegar (6%) - 100 ml;
• red and black ground pepper, salt - to taste.

Method of preparation:

• Wash zucchini, dry it with a napkin, chop it on a grater intended for the preparation of Korean salads.
• Pass the garlic through the press, mix with zucchini.
• Sprinkle vegetables with pepper and salt, cover with vinegar, mix. Leave for half an hour at room temperature.
• Sterilize the jars, boil the lids.
• Spread the snack on the banks (not to the brim).
• Calcify butter, pour vegetables on it.
• Roll up the jars, put them in the fridge.

The vegetables prepared according to this recipe preserve the taste of fresh zucchini. They remain crispy and tender. The preparation of this blank does not require sterilization, but because of this, it can only be stored in the refrigerator.

The classic recipe for zucchini in Korean

Composition (2 liters):

• zucchini - 2 kg;
• carrots - 0, 5 kg;
• onions - 0, 25 kg;
• table vinegar (9 percent) - 100 ml;
• garlic - 5 cloves;
• seasoning for Korean salads - 10 g;
• fresh parsley (optional) - 50 g;
• sugar - 100 g;
• salt - 20 g;
• unrefined vegetable oil - 120 ml.

Method of preparation:

• Wash zucchini, blot with a kitchen towel. Grind long straws. It is easiest to do this with a special grater.
• Scrape, wash, dry carrots. Grind it the same way as zucchini.
• Free the onions from the husk. Cut into thin half rings. If the bulbs are large, you can cut them into quarters of rings.
• Wash the parsley, shake off the water, let it dry. Finely chop with a knife.
• Chop garlic with a knife (as small as possible).
• Squash, carrots, onions, garlic and parsley, put in a bowl, mix.
• In a separate container, cook the marinade. To do this, combine salt, sugar, oil, vinegar and complex seasoning for Korean salads. Whisk with a whisk.
• Pour marinade over vegetables, mix. Put in the fridge and marinate the vegetables for at least 3 hours, you can leave overnight.
• Spread the snack in sterilized cans. They must be the same size, otherwise it will take longer to prepare the snack.
• Place a cloth on the bottom of a large pot. Put on her banks with a snack. Pour water into the pan so that it reaches the shoulders of the cans. Put on a slow fire. Sterilize jars for 20-40 minutes after the water in the pan begins to boil. Sterilization time depends on the volume of the cans: half-liter is sufficient to be sterilized for 20 minutes, liter should be processed for at least half an hour.
• Roll up a jar of lettuce, leave to cool at room temperature.

It is better to store the billet in a cool room, although at can room temperature, these canned goods stand well.

Korean-style zucchini for the winter without sterilization

Composition (3 liters):

• zucchini - 3 kg;
• Bulgarian pepper - 0, 5 kg;
• carrots - 0, 5 kg;
• onions - 0, 5 kg;
• garlic - 5 cloves;
• vegetable oil - 140 ml;
• table vinegar (9 percent) - 140 ml;
• sugar - 0, 2 kg;
• salt - 60 g;
• seasoning for Korean salads - 15-20 g.

Method of preparation:

• Wash, dry the vegetables. Squash, carrot and pepper cut into strips, onions - thin half rings, finely chop the garlic with a knife. Connect the vegetables.
• Mix salt, sugar, oil, vinegar, seasonings. Pour the vegetables with marinade, mix, leave for an hour.
• Bring to a boil over low heat, cook for 15 minutes.
• Distribute to prepared banks, roll up.

After cooling, the snack can be rearranged in the pantry or any other place where you usually store supplies for the winter.

Video: Snack. Squash in Korean. Billets for the winter