Zucchini is not the most favorite vegetable on the table and the reason for this is its bland taste. But this can be easily corrected by adding ingredients commonly used in Korean cuisine to the zucchini dish. And who cannot eat too spicy, can reduce the amount of pepper and vinegar recommended in the recipe.
It is necessary
- - 1.5-2 kg of zucchini,
- - 2-3 onions
- - 2 carrots
- - 2-3 bell peppers
- - 0.5 cups vegetable oil
- - head of garlic
- - soy sauce
- - vinegar and black pepper to taste
Instructions
Step 1
The recipe for making pickled zucchini pleases that overgrown vegetables can be used in it. Of course, young fruits are always better, but if they are already stale in the garden, then they are also suitable for such a salad. When there are no damages and irregularities on the surface of young zucchini, then they can not be cleaned. The old zucchini should be freed from both the peel and seeds.
Step 2
Now it needs to be cut into thin slices - half rings or quarters (if the zucchini is too large in diameter). The thinner you can cut, the better: 1, 5–2 mm. The sliced zucchini is folded into a saucepan of the appropriate size and poured over with cold water. You don't need to boil the vegetable, but bring the water and zucchini over low heat to a boil. This process is not quick, so you can move on to cutting other vegetables for now.
Step 3
Onion is fried in oil, cut into half rings. As soon as the onion is slightly browned, carrots, chopped into thin strips, are added to it. This can be done manually, but easier on a special grater. It is advisable not to bring the carrots to full readiness, because under the influence of vinegar it will soften later. Perhaps, during the frying of onions and carrots, the zucchini has already boiled. Then the pan should be turned off and thrown in a colander so that the water is completely glass.
Step 4
Frying vegetables continues, and the next in line is Bulgarian pepper, which can be cut into half rings or into strips. The time of stewing it together with the previous vegetables is 5–7 minutes. Now you need to salt and add spice. Garlic, pepper, soy sauce (2 tablespoons), vinegar (1 tablespoon), chopped with a garlic press or a knife, are used. Everything is mixed and cooked for another 2 minutes. This is the marinade for zucchini pre-prepared in boiling water. Now you need to combine them and mix thoroughly.
Step 5
The thinner the zucchini are cut, the faster they will soak in the marinade. It is better to prepare such a salad in the evening, so that, after covering it with a lid and removing it into the refrigerator, you can go to bed. During the day, it is very difficult to withstand the delicious aroma that comes from this dish. Moreover, the marinated zucchini will be ready for consumption only after 8-10 hours. This recipe does not involve rolling zucchini into jars, but the salad can be stored in the refrigerator for more than a week. As a rule, long-term storage is not required, since the salad is eaten in a matter of days.
