A delicious and spicy snack from zucchini can be prepared for the winter without sterilization. Serve zucchini in Korean with any meat dishes or with simple fried potatoes. This simple recipe will help to add a little variety to the poor winter diet.
Ingredients
- Young zucchini - 500 g
- Onion - 80 g
- Carrots - 120 g
- Garlic - 20 g
- Bay leaf - 1 pcs.
- Mustard - 0,5 tsp.
- Ground black pepper - 1 tsp.
- Water - 500 ml
- Vegetable oil - 1/3 glasses
- Vinegar (9%) – 2 art.l.
- Sugar - 0,5 art.l.
- Salt - 1 tsp.
Step-by-step cooking recipe
Wash the zucchini, cut off the tails, grate on a grater for Korean carrots. Also grate the peeled carrots.
Cut the onion into half rings.
In a saucepan, combine water, salt, sugar, vegetable oil, bay leaf, mustard and ground pepper. Stir and cook over medium heat for 3-5 minutes.
Place the prepared zucchini, carrots and onions in the boiling brine, mix gently and boil for 5 minutes.
Add vinegar and crushed garlic, mix and remove the workpiece from the heat.
Place the hot salad in a pre-sterilized jar and immediately seal it tightly. Turn the jar upside down, wrap it up and leave it to cool completely. Store the cooled zucchini in Korean in a cool dark place.
