Korean zucchini

Name: Korean zucchini
Total time: 4 h
Yield: 30
Ingredients: 3 kg Zucchini; 0.5 kg Carrot; 0.5 kg Bulb onions; 1 cup Vinegar; 1 cup Vegetable oil; 2 tablespoon Salt; 1 cup Sugar; 30 cloves of garlic Garlic; 30 g Dry spices

Vegetable preparation for the winter. Real jam! Lovers of Korean carrots will really like this delicious zucchini preparation. The salad is prepared quickly and easily. The result is amazing! The taste of the preparation is piquant, rich, and the aroma is stunning. Canned food is good served in winter with potatoes.

480

10634

Emily Clark

Recipe author

Calories

126kcal

Protein

2g

Fat

6g

Carbs

16g

*Nutrition per serving

Ingredients

Servings: 30

3kg

0.5kg

0.5kg

1cup

1cup

2tablespoon

1cup

30cloves of garlic

30g

Step-by-step preparation

Cooking time: 4 hr

STEP 1
Prepare all ingredients specified in the recipe. Wash and peel the vegetables. Wash jars (500 ml) thoroughly with baking soda. Dry. How to sterilize jars in the oven? Place them in a cold oven upside down. Warm up for 15 minutes at 120°C. You can sterilize containers in the microwave or over steam. Boil metal lids for about 10 minutes. Drain and let them cool.
STEP 2
What kind of zucchini works best? Choose large, young fruits. Wash them and peel them. It is not necessary to cut off the very thin peel. If using more mature zucchini, cut out the center containing the seeds. In its pure form it should be approximately 3 kg.
STEP 3
In a bowl, mix salt, sugar, ready-made Korean carrot seasoning, refined vegetable oil and 9% table vinegar. Stir the mixture thoroughly until the salt and sugar crystals are completely dissolved.
STEP 4
Grate the zucchini using a Korean carrot grater. Take a wide and deep bowl, in which it will be convenient to mix the vegetable mass. Place the grated zucchini there.
STEP 5
Grate the juicy and sweet carrots on a Korean grater. If you don't have a Korean grater, use a regular coarse grater. Cut the onion into thin half rings. Chop the garlic with a knife as finely as possible or pass through a press. Add carrots, onions and garlic to the zucchini. Add a mixture of sugar, salt, vinegar, spices and vegetable oil. Mix well. Leave for 3 hours. During this time, the vegetables will release juice and absorb the flavors of the seasonings.
STEP 6
After 3 hours, place the vegetable mixture in clean, dry jars. Use a sterilized spoon to compact the mixture, expelling excess air from it. Do not fill the jars to the brim, leave a gap of 1-1.5 cm, otherwise the juice will leak out during sterilization. Cover with boiled dry lids.
STEP 7
Pour hot water into a wide saucepan (but not boiling water, otherwise the glass will burst). Place containers with salad there. The water should reach the “shoulders” of the cans. Bring to a boil. Reduce heat. Sterilize for about 15 minutes. Remove the jars from the pan one at a time. Roll up the lids. Turn it upside down, wrap it in a blanket and leave until completely cool (about a day). Store the workpiece in a cool place (cellar, refrigerator). Bon appetit!