Korean-style zucchini – the most delicious recipe for the winter

Preparations for the winter

Korean pickles are extremely popular, but they're not cheap. So, you can make your own snacks in your own kitchen. For example, Korean-style zucchini won't be inferior to store-bought ones, but you'll be assured of its 100% naturalness and safety. I offer you the most delicious winter recipe; thanks to the step-by-step photos, you'll easily be making a couple of jars. During the preparation process, we'll use special spices for Korean carrots, which can be purchased at the store. This will reveal a completely new side of the zucchini's flavor, and the results will definitely be positive.

Ingredients:

zucchini fruits (peeled) – 3000 g;
carrots – 500 g;
white onion – 500 g;
garlic – 30 cloves;
vinegar – 200 ml;
odorless vegetable oil – 200 ml;
table salt – 2 tbsp;
granulated sugar – 200 g;
spices for Korean carrots – 20 g.

How to cook Korean-style zucchini for the winter

Choose young, but not too small, zucchini. Peel and seed them, then grate them using a regular grater. You can also use a Korean carrot grater, if available.

We do the same with carrots.

Chop the onion and garlic as shown in the photo.

Now we prepare the marinade: combine sugar, salt, spices for Korean carrots, refined vegetable oil and vinegar in one container and mix thoroughly.

Then pour the marinade over the vegetables, mix thoroughly and leave to marinate for three hours.

Next, pour the marinated vegetables into a clean container and sterilize for 15 minutes (if the jars are larger than half a liter, then increase the sterilization time slightly).

We seal them with steamed lids and let them cool upside down.

To ensure a better seal, wrap the preserves in a thick towel or blanket. Store these Korean-style zucchini in a cool, dark pantry or basement.