When the time comes for harvesting for the winter, many housewives have the question of where to put the zucchini, which are growing by leaps and bounds. Try making an extraordinarily tasty salad for the winter called Korean Zucchini. This home-made spicy snack can compete with store-bought Korean snacks at a fraction of the cost. The dish is prepared very simply: without boiling or frying. Prepared zucchini must be marinated for 3 hours, after which the salad is sterilized and rolled up.
It is necessary
- Zucchini - 3 kg;
- Carrots - 0.5 kg;
- Onions - 0.5 kg;
- Salt (fine) - 2 tbsp. l;
- Sugar - 1 glass;
- Vinegar (9%) - 150 ml;
- Seasoning for carrots in Korean - 1 tsp;
- Vegetable oil - 1 glass.
Instructions
Step 1
Wash the zucchini, peel and, if necessary, remove the seeds. Grate the zucchini with a Korean carrot grater. Do the same operations with carrots.
Step 2
Peel the onion, wash and cut into thin half rings.
Step 3
Combine all the ingredients of the future salad in an enamel bowl or a large enamel saucepan. Add sugar, Korean carrot seasoning, salt and pour vinegar and vegetable oil into vegetables.
Step 4
Arrange the salad in pre-prepared jars (it is best to take 0.5 liter jars) and pour the remaining marinade over the vegetables. Sterilize for about 15 minutes, then roll up with sterilized caps. Flip and wrap the cans.
