Summer months are not an easy time for every housewife. From seasonal berries, fruits and vegetables, women try to prepare as many preparations, preserves and pickles as possible in order to diversify the meager winter table, because vegetables and fruits are very expensive in winter, and they do not bring any benefit.
Korean zucchini is a spicy appetizer that goes well with mashed potatoes, rice, or is used as an independent dish.
For cooking you will need:
- young zucchini - 2.5 kg;
- carrots - 0.5 kg;
- onions - 0.5 kg;
- garlic - 0.2 kg;
- greens - any to taste;
- sweet bell pepper - 5 large fruits.
For marinade pouring:
- vegetable oil - 1 glass;
- sugar - 1 glass;
- vinegar 9% - 150 ml;
- salt - 2 tbsp. l;
- ready-made seasoning for Korean carrots - 2 packs.
First of all, we prepare the marinade: for this we pour out and pour all the ingredients into one bowl and leave until the powder is completely dissolved, stirring from time to time.
Wash the vegetables, peel the carrots and onions, remove the stalk and seeds from the pepper. We take young and small zucchini, in this case there is no need to peel them and remove seeds.
We cut all the vegetables, you can arbitrarily, but personally I like it when they are all cut in the same way: into strips, cubes, circles, but this is a private matter for each housewife. If you have a Korean carrot grater, you can use it.
My greens and cut. Put the chopped vegetables and herbs in one bowl or bowl, fill with marinade, mix gently with your hands so as not to break the slices and leave for 3-4 hours to soak with marinade. You can mix it a couple more times.
Wash the jars and let them run around and dry, then put our salad in them and sterilize. It will take about half an hour to sterilize a liter can, 700 g - 20 minutes, half-liter - 15 minutes. Then we roll up the cans, let them cool completely at room temperature (without turning them over) and put them away for storage. You can store such a workpiece both in the basement and in the pantry.
