Korean squash for the winter

Squashes are a type of pumpkin, but their taste is very similar to zucchini, and they have more pronounced organoleptic qualities. Many of our compatriots grow them in their garden and harvest them for the winter. One of the most popular types of canned food from these vegetables is the Korean style summer squash, which is closed for the winter in the form of a salad with the addition of other gifts from the garden. This savory snack is in demand in the cold season, it can be eaten on weekdays and served to the festive table.

Cooking Features

The process of cooking for winter snacks of squash in Korean is time-consuming, but does not require great culinary skills. Even the beginning hostess will cope with the task, if you have patience and carefully study the cooking technology of this savory salad.

Squashes for making salads in Korean style are suitable for any variety, both small and large specimens can be used. Large patissons are pre-cleaned and, cutting the fruit, remove large seeds from them.
Appetizer from young squash is more pleasant to the taste. It is also easier to prepare because the old fruits harden and it becomes very difficult to grind them.
Regardless of the type of squash used, they need to be blanched in boiling water before preparing a Korean snack for the winter. Small-fruited vegetables blanch 2-3 minutes, large fruits cook 5-7 minutes.
Squashes and carrots for making snacks from them in Korean for the winter are rubbed on a special grater. Onions and peppers are cut: onions - half rings or quarters of rings, pepper - small straws. This process takes a lot of time and effort, but the result justifies the expectations.
To keep the snack better, it is sterilized in cans. The sterilization time depends on the size of the containers and the recipe used.
Cool snacks upside down under a blanket. Cooling down in such conditions, it is subject to additional conservation, making it worth better.
Banks for Korean patsons need to be sterilized. This also applies to the covers. Close cans with snack metal lids, ensuring tightness. Plastic is permissible to use only when storing the salad in the refrigerator for up to 3 months.

Korean-style cannabis, made in compliance with the technology, are well kept even at room temperature, without spoiling for a year.

Classic Korean Squash Recipe for Winter

Composition (4 liters):

squash - 3 kg;
carrots - 0, 5 kg;
onions - 0, 5 kg;
Bulgarian pepper - 1 kg;
sugar - 0, 2 kg;
salt - 40 g;
table vinegar (9 percent) - 0, 2 l;
refined vegetable oil - 0, 2 l;
garlic - 0, 25 kg;
hot peppers (optional) - to taste;
Korean carrot seasoning - 20 g.

Preparation Method:

Wash vegetables.
Boil water, put the scallops into it for 2-5 minutes, transfer them to a container with cold water. After 5 minutes, remove from the water, pat dry with a towel. If you have large varieties of fruits, peel them, cut them into pieces, remove the seeds.
Grate the patissons on a grater for making Korean snacks.
Peel in the same way as the scallops, chop the carrots.
Peppers from seeds, cut into thin strips. Especially carefully chop the hot pepper, if you decide to include it in the snack.
Free from onions peel, cut into thin half-rings.
Pass the garlic through a press or meat grinder.
Combine vegetables, including garlic.
Mix salt, sugar, seasonings, vinegar and vegetable oil separately.
Pour the vegetables with the cooked marinade, mix.
Leave for 2-3 hours in a cool place, stirring occasionally.
Wash with soda and sterilize the jars, boil suitable lids.
Spread snacks in cans, tamping it with a spoon. Pour marinade.
At the bottom of a large pot, lay a cloth, put jars in it. Pour in the water so that its level reaches the shoulders of the cans.
Put the pan on a slow fire, bring the water to a boil. Sterilize jars for 20-40 minutes depending on their volume: 20 minutes is required for processing half-liter containers.
Carefully remove the jars from the pan, roll, turn, cover with a blanket.

Once the snack has cooled, the jars can be put into the pantry. Closed according to the recipe eggplant stand well at room temperature.

Squash with cucumbers in Korean for the winter

Composition (3 liters):

squash - 2 kg;
cucumbers - 1 kg;
carrots - 0, 5 kg;
onions - 0, 4 kg;
garlic - 10 cloves;
fresh dill - 100 g;
table vinegar (9 percent) - 0, 2 l;
vegetable oil - 100 ml;
salt - 40 g;
sugar - 200 g;
ground black pepper - 5 g;
ground red pepper - 5 g;
coriander - 10 g.

Preparation Method:

Wash vegetables, pat dry.
Squabs try blanching for 5 minutes, cool, dry, clean.
Scrape, wash carrots.
Cut the tips of the cucumber.
Grind prepared vegetables for Korean salads.
Free the onions from the husk and cut them into thin quarters of the rings.
Chop garlic cloves finely with a knife.
Finely chop the dill.
Combine vegetables, add salt, sugar, seasonings, oil and vinegar to them.
After 3 hours, arrange the snack on prepared cans, tamp. Pour into the jars remaining on the bottom of the tank, in which lay vegetables, marinade.
Cover the jars with lids and sterilize in a saucepan with boiling water for 20-40 minutes.
Cork the cans, turn over. Leave to cool, covered with a blanket.

The fresh taste and aroma of this savory snack is unlikely to leave anyone indifferent, especially if you open it in the cold season.

Squash with Korean-style vegetables for the winter

The composition (1, 5 l):

squash - 1 kg;
onions - 0, 25 kg;
carrots - 0, 25 kg;
Bulgarian pepper - 0, 5 kg;
garlic - 5 cloves;
seasoning for Korean carrot - 20 g;
salt - 20 g;
sugar - 20 g;
fresh parsley - 50 g;
fresh coriander - 50 g;
vegetable oil - 50 ml;
Acetic essence (70 percent) - 5 ml.

Preparation Method:

Prepare the vegetables by washing and drying them. Squabs try to boil in boiling water, cool, peel. Peel the onions and carrots. Pepper free from seeds.
Chop onions and peppers into thin quarters of rings, chop up the squash and carrots with a special grater.
Stir the vegetables. Add to them finely chopped greens and garlic passed through a press.
Prepare marinade from the remaining ingredients, fill them with vegetables. Marinate them for 3 hours, putting them in the fridge.
Distribute to prepared banks. Sterilize in a water bath for 20-40 minutes, roll up.
Turning over, wrap, leave to cool.

Salad with patissons in Korean, made according to this recipe, looks bright and appetizing, is able to decorate even a festive table.

Squashes are not subject to long-term fresh storage, therefore it is advisable to preserve them. One of the most delicious blanks are pumpkins in Korean. These canned goods are well kept, are obtained moderately savory, appetizing look.

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