Salad of zucchini in Korean for the winter
Harvesting young zucchini for the winter is not difficult - from them you can do anything you like, from simple marinovki entirely and finishing with the most bizarre salads in combination with other vegetables.
However, the period during which the courgettes remain small is very small, as they mature fairly quickly. In this regard, an urgent problem for many owners of suburban areas is the question of how to pickle old zucchini, which already has a thick enough skin and soft core. An excellent way out in this situation is to prepare a variety of salads, where all ingredients are cut small enough.
Salad with zucchini recipe
In order to make this workpiece, we need: 3 kilograms of zucchini, a few pieces of bell pepper and a couple of chili peppers (if you do not like too hot, you better take a green one), one head of garlic, one liter of tomato, and a glass of vegetable oil, vinegar and Sahara. First, all my vegetables and clean, and zucchini cut into large cubes.
Then the peppers and garlic should be ground using the grinder or blender to make a kind of puree. The resulting mass we shift into the pot or pour the tomato juice. Now it only remains to add vegetable oil, sugar and salt it all. Bring mixture to a boil and cook for 30 minutes, then pour the zucchini.
We wait another 10 minutes and just before turning off add a glass of vinegar to it. Everything, our salad from zucchini for the winter is ready, it remains only to spread it over the sterilized cans and close.
Salad of zucchini in Korean
Now a recipe for zucchini salad in Korean, especially for those who are very fond of a variety of spicy dishes, which are added a lot of vinegar and spices. To prepare this salad, we need 4 kilograms of zucchini, a little less than a kilogram of carrots and as many onions, a few pieces of Bulgarian peppers, 5 garlic heads, a glass of sugar and half a glass of vegetable oil and vinegar.
For all this amount of vegetables, we will also spend 2.5 tablespoons of salt and a full package of seasoning for Korean carrots. Pre-all my vegetables and cleanse the seeds, with zucchini also need to peel completely. Now we need a grater for Korean carrots, if not, then you can use the usual grater. The main thing is to keep the vegetables practically in parallel to the cutting surface, then the straw will be quite long. We rub our squash and carrots and while laying aside.
Onions and peppers are recommended to cut into thin enough straw to make it about the same thickness or slightly more than the resulting zucchini. Now we can only mix all the vegetables with each other and add unused ingredients to them. It is especially worth noting that for this recipe garlic is not recommended to pass through a special press, it is better to cut it finely.
As you can see, no cooking or anything similar in this recipe salad from courgettes for the winter is not applied. All vegetables are placed in cans simply cut and seasoned with marinade from vegetable oil, vinegar and spices. In this regard, at the final stage, we will need to sterilize your salad. To do this, we put the jars into the water, bring it to a boil, wait half an hour and start rolling.