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Korean-style Zucchini for Winter without Sterilization
Juicy, with hints of Far Eastern cuisine, Korean-style zucchini for winter without sterilization is made from accessible ingredients and will diversify the usual menu and stimulate the appetite during winter.
Zucchini along with carrots must be grated on a special grater into long thin strips, and then marinated in a ground mixture of bell pepper, onion, and other components, the main ones being seasoning for Korean carrots, vinegar, and vegetable oil.
Preparation time: 50 minutes + 10 hours to cool under a blanket.
Ingredients
Show ingredients
- zucchini – 500 g;
- carrots – 250 g;
- white onion – 100 g;
- garlic – 4 cloves;
- red bell pepper – 1 pcs;
- hot pepper – 0.5-1 pcs;
- salt – 1 tablespoon without a heap;
- white sugar – 50 g;
- 9% vinegar – 40 ml;
- odorless vegetable oil – 50 ml;
- seasoning for Korean carrots – 2 teaspoons heaped;
- fresh basil – a small bunch.
Preparation
- Prepare the ingredients. If there is no fresh basil, you can use 1 teaspoon of dried. Glass jars and lids should be pre-sterilized by a convenient method. 2. Zucchini, after cutting off the ends, should be thoroughly washed. Grate them on a grater for Korean carrots to get long strips. It is better not to use the inner part with seeds – it has a loose structure and will turn into mush in the salad.
- Grate the carrots on the same grater.
- Mix the vegetables and for convenience in further preparation, transfer them to a pot.
- Finely chop the hot pepper.
- Add it to the pot along with salt and sugar.
- Remove the seeds from the bell pepper, wash it, and prepare it for chopping along with the onion and basil by cutting everything into medium pieces.
- Grind the prepared mixture in a chopper or on a screw meat grinder.
- Add the resulting mixture to the general composition.
- Add seasoning for Korean carrots and crush the garlic with a press (do not mix yet).
- Heat the vegetable oil very strongly in a pan, then pour it directly over the Korean seasoning and garlic – a pleasant aroma characteristic of these spices will immediately appear.
- Now you can add vegetable oil and vinegar, after which mix the vegetables thoroughly, helping them evenly soak in each component.
- Now the salad should be left alone for half an hour, after which a fairly large amount of juice will be released and the vegetables can be boiled in it.
- After the specified period, place the pot on the fire and boil the mixture for 10 minutes over medium heat (count the time from the start of boiling).
- Fill the jar with salad, trying to first layer the less moist ingredient, then pour in the remaining juice.
- Securely close the lid. Turn the jar upside down and wrap it in a blanket. Leave it in this thermal bath until the salad cools completely.
Store Korean-style zucchini for winter without sterilization in a cool place, but they will also keep well at room temperature until the next harvest. Such a preparation will serve as a great addition to any, even the blandest dishes, and will add bright flavor accents to the everyday menu.
Хранить кабачки по-корейски на зиму без стерилизации лучше в прохладном месте, но и при комнатной температуре они отлично простоят до нового урожая. Такая заготовка послужит прекрасным дополнением к любым, даже самым пресным, блюдам и добавит ярких вкусовых акцентов в повседневное меню.
