Carrots and cabbage in Korean have not surprised anyone for a long time. And what if you cook a spicy snack of zucchini in Korean for the winter? The recipe is simple, and the result is excellent. For a change for the winter - what you need!
Ingredients
- Zucchini - 2 kg
- Bell pepper - 200 g
- Carrots - 200 g
- Onion - 200 g
- Vegetable oil - 150 ml
- Vinegar (6%) – 50 ml
- Spices and seasonings (for Korean carrots) – 2 art.l.
- Sugar - 3 art.l.
- Salt - 2 tbsp.l.
Step-by-step cooking recipe
Wash the zucchini, cut into thin circles or small slices. Peel the Bulgarian pepper from the seeds and stalks, cut into thin strips.
Peel the carrots, grate them on a carrot grater in Korean. Cut the onion into half rings.
Combine the prepared vegetables in a bowl.
For dressing, mix salt, sugar, spices, vinegar and vegetable oil. Pour in the vegetables and mix well. Leave the salad for 1 hour at room temperature.
Arrange the salad together with the resulting juice in pre-sterilized jars. Cover the jars with lids and send them to be sterilized in a saucepan with water (the water should reach the “hangers” of the cans; the sterilization time for 0.5 l cans is 15 minutes from the moment the water boils in the pan).
After sterilization, roll up the jars, turn them upside down and leave them to cool completely at room temperature. Store the cooled snack of zucchini in Korean in a cool dark place.
