Cucumbers with zucchini in Korean for the winter

Cucumbers with zucchini in Korean for the winter

Cucumbers and zucchini during the harvest season are among the most affordable vegetables, they are often harvested for future use in the form of salads. Sometimes both of these products are found together in the same snack. Such foods have a fresh taste and aroma, reminiscent of summer and like almost everyone. Preparing cucumbers with zucchini for the winter in Korean would be a good idea: this dish is tasty by itself, well complements the meat, it can be served on weekdays and at the festive table.

Cooking Features

In order to prepare cucumbers with zucchini in Korean for the winter, it is not necessary to have a great culinary experience. Knowing certain subtleties, even a beginning hostess will cope with the task.

  • To prepare a salad of zucchini and cucumber in Korean, both young and mature vegetables can be used, but from the young the appetizer is more delicate in taste and appetizing in appearance.
  • The nature of chopping vegetables for salad depends both on the chosen recipe and on the size of the fruit. If the vegetables are large, with coarse rind and large seeds, they must be cleaned of both the skin and the seeds. If young vegetables can be cut and circles, and large bars, and long plates, then the mature is usually cut into strips or crushed on a special grater, designed for the preparation of Korean salads.
  • To prepare Korean-style snacks, use a specific set of spices. It must include garlic, red and black pepper, coriander. Often it includes cloves, nutmeg, turmeric. Garlic and red pepper can be used both dried and fresh. If you do not have much experience cooking Korean dishes, then you should follow the recommendations regarding the choice of spices and their ratio, which are given in the recipe. The use of ready-made set of spices for Korean carrots is also allowed.
  • To make the cucumbers more crispy in the salad, you can soak them in 1, 5-2 hours in ice water. Increase this time is not worth it, because vegetables can sour.
  • Banks for cucumber and zucchini salad in Korean should be sterilized. The lids are also sterilized by boiling. Plastic covers can be used only when storing the snack in the refrigerator, in other cases only metal ones will be suitable to ensure tightness.
  • Many canned foods after cooking are cooled under a blanket. After such a procedure, canned food is better stored. But if you want cucumbers and zucchini to maintain elasticity, they need to be cooled in natural conditions without wrapping.

Storage conditions for cucumber and zucchini salad in Korean, closed for the winter, depend on the recipe used. Usually such canned food is well worth it at room temperature.

Snack of cucumbers and zucchini in Korean for the winter

Composition (2 liters):

  • cucumbers - 1 kg;
  • zucchini - 1 kg;
  • vegetable oil - 150 ml;
  • table vinegar (9 percent) - 100 ml;
  • garlic - 2 cloves;
  • fresh dill - 50 g;
  • fresh parsley - 50 g;
  • Korean carrot seasoning - 15 g;
  • hot pepper, sugar, salt - to taste.

Method of preparation:

  • Cucumbers and zucchini, washed and dried, cut into semicircles or small bars. It is important that the squash and cucumber slices are approximately the same in size and shape. If the vegetables are large, they must first be peeled and seeds removed.
  • Wash, shake off greens, chop it with a knife.
  • Finely chop the garlic cloves.
  • Combine vegetables with garlic and herbs, add salt, seasoning, oil and vinegar.
  • Stir in the appetizer and leave to marinate in a cool place for 5 hours.
  • Sterilize jars and lids.
  • Fill the jars with vegetables, tamping them with a spoon. Pour marinade.
  • Cover the jars with lids.
  • At the bottom of a roomy pot, lay a towel, put cans of snacks on it.
  • Pour water into the pan so that its level reaches the hangers of the cans.
  • Over low heat, bring the water to the boil in a saucepan. Sterilize jar with squash and cucumbers in it for 30-60 minutes depending on the size of the jars (30-minute sterilization is required for containers with a volume of 0.5 l).
  • Be careful not to burn yourself, remove the jars from the pan and roll them up. Turn over, but do not wrap.

Wait for the snack cans to cool down; put them in storage in the pantry or other place where you usually keep canned vegetables.

Cucumbers with zucchini and carrots in Korean

Composition (1 l):

  • zucchini - 0, 4 kg;
  • cucumbers - 0, 4 kg;
  • carrots - 100 g;
  • onions - 100 g;
  • garlic - 2 cloves;
  • seasoning for Korean carrots - 7 g;
  • apple cider vinegar (6 percent) - 60 ml;
  • vegetable oil - 60 ml;
  • salt - 10 g;
  • sugar - 20 g.

Method of preparation:

  • Wash, dry and peel vegetables.
  • Chop carrots, zucchini and cucumbers on a special grater for Korean salads or cut them into thin long straws.
  • Cut onion into thin half rings.
  • Crush the garlic.
  • Mix vegetables. Add salt, sugar, oil, vinegar and seasonings to them. Stir again and leave for 3 hours in a cool place.
  • Fill the prepared jars with salad, tamp it with a spoon and pour the marinade out from under the vegetables.
  • Cover the jars with lids, place in a saucepan with water and sterilize in a water bath for 20-40 minutes depending on the size of the jars.
  • Remove the jars from the pan, seal the jar tightly.

Such a snack can be stored at room temperature.

Cucumbers with zucchini and tomatoes in Korean

Composition (3 liters):

  • cucumbers - 1 kg;
  • zucchini - 1 kg;
  • tomatoes - 0.5 kg;
  • sweet pepper - 0, 5 kg;
  • carrots - 0, 3 kg;
  • garlic - 10-15 pieces;
  • salt - 20 g;
  • seasoning for Korean carrot - 20 g;
  • table vinegar (9 percent) - 100 ml;
  • vegetable oil - 100 ml;
  • sugar - 100 g.

Method of preparation:

  • Wash, blot vegetables with a napkin.
  • Grind carrots, zucchini and cucumbers grated for Korean salads.
  • Finely chop the garlic with a knife.
  • Cut tomatoes into medium-sized slices.
  • Pepper, having cleared from seeds, cut straws.
  • Combine the vegetables, add the rest of the ingredients to them, mix.
  • Leave to marinate in a cool place for 3-4 hours.
  • Spread over the cans, cover with lids, sterilize for 20-40 minutes.

It remains to roll up the banks, wait for them to cool down and move them to the place of permanent storage.

Cucumber with zucchini in Korean style - a snack with a spicy taste and fresh aroma. Especially nice to have it in the winter, when it will remind of summer.

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