Korean-Style Zucchini for Winter
Description
Perfect for winter storage. For this recipe you only need young, small zucchini with immature seeds. But if you use overripe ones, remove the seeds, weigh the zucchini—you need 1 kg—and grate them on a Korean-style vegetable grater. Then follow the recipe! The salad is made from everyday ingredients; be sure to add fresh herbs and Korean carrot seasoning. Everything will be fragrant and delicious. I often make this salad just for dinner. After 2 hours of marinating, it is ready to eat as is. For canning, sterilize each 0.5 L jar for at least 20 minutes. Good luck. Serve at the table or store in the pantry.
Instructions
- 1
Step 1
1. Prepare everything you need. Let's get started!
- 2
Step 2
2. Wash the zucchini, peel off the skin, and grate the zucchini on a Korean-style carrot grater to make thin matchstick strips.
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Step 3
3. Peel the carrots, wash them, and grate on a grater.
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Step 4
4. Peel the onion and bell pepper; remove the seeds from the pepper and cut it into thin strips. Slice the onion thinly into half-moons.
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Step 5
5. Place the prepared vegetables in a deep bowl. Add vegetable oil, vinegar, sugar, salt, seasoning for Korean-style carrots, garlic (pressed through a garlic press), and chopped herbs.
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Step 6
6. Mix well so the marinade is evenly distributed. Cover with a lid and leave on the counter for 2.5 hours. During this time the vegetables will release their juice, which will take on a slight tint from the seasoning.
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Step 7
7. Sterilize the jars and lids. Pack the salad into them and cover with the lids. Place a cloth on the bottom of a large pot, set the jars inside, and pour in warm water up to the shoulders of the jars. Bring the water in the pot to a boil, then reduce the heat to the lowest setting. Sterilize the salad for 20 minutes at a gentle simmer. Seal the jars. Turn them upside down until completely cool, then store in a cellar or pantry.
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Step 8
8.