Korean zucchini
Among the many rolls and blanks for the winter there should be zucchini, but many do not like them and prefer not messing around and completely in vain. Zucchini – one of the most useful vegetables growing in our country, you just need to take it into account Cook.
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Great addition
Cooking is a special art that allows you to arrange dainty treats with a minimum set of ordinary products. Besides, this is a unique way of voluntary enforcement make home-eaten fresh or pickled and healthy vegetables, positive contribution of which in the winter to support the immune system It’s hard to overestimate a person. A mark up property ad free of charge you can on the website www.stroj-ka.com.
Many fell in love with dishes made in the Korean manner, but who said experiments are not allowed? Recipe below zucchini can come in handy for making quick snacks, and as one of the blanks for the winter.
The main ingredients:
- young zucchini – 3 kg;
- onions – 0.5 kg;
- carrots – 0.5 kg;
- garlic – 2 heads.
For marinade:
- salt – 2 tablespoons;
- sugar – 0.5 cups;
- 9% vinegar – 150 ml;
- sunflower oil – 1 cup;
- seasoning bag for Korean carrots – 1 pc.
Recipe
Before proceeding with direct cooking, you need to check for a grater with which you can achieve similar chopping with Korean salad dishes. Zucchini and carrots are washed and thoroughly peeled and top layer. After that, all available vegetables are grated.
Onions are divided into two parts and each of the halves is finely cut into half rings. In a large container, mix thoroughly zucchini, carrots and onions. After that, the ingredients are added, necessary for marinade and the contents of one sachet are poured out seasonings characteristic of Korean carrots. After stirring the salad is left in a warm place for about an hour so that everything the ingredients are marinated in high quality.
While the marrows are marinated, sterilized jars are prepared. First, the finished mixture is spread out uniformly in them, and then poured with the juice that stood out during the pickling process. Banks are simply covered with lids and placed on the bottom towel in a large pot that is filled with cold water until “shoulders” of glass containers. The sterilization process lasts about 15 minutes after boiling water in a pan.
Banks are alternately taken, rolled up, rolled over and finally carefully wrapped up. In this position they are until it cools completely, and this is about 24 hours.
Options and notes: if there is no ready-made bag of seasonings, then you can make a mixture of ground coriander, red hot pepper and sweet paprika. A towel is placed at the bottom of a large pan mandatory to avoid cracking the cans.
