Courgettes in Korean for the winter - the most original ideas for preparing a piquant snack

Having prepared zucchini in Korean for the winter, you will provide your menu in the off-season with a tasty and healthy snack that will adequately complement any dish of meat, fish or appetizingly transform a slice of fresh bread. Neutral taste of the vegetable allows you to experiment with spices and marinade, getting a new taste each time.

How to cook zucchini in Korean?

Prepare delicious zucchini for the winter in Korean will not be difficult, especially if at hand there are the right recipes and recommendations to successfully implement each of them.

  1. It is preferable to use young fruits for harvesting.
  2. Zucchini shred slices, straws, wedges or mugs and kept in marinade.
  3. Taking a classic oriental snack as a basis, you can decorate delicious dishes from courgettes in Korean, which in winter will be a real find for lovers of spicy sharp billets.

Marinated courgettes in Korean fast food

The following simple zucchini recipes in Korean can be taken as a base for experiments. Adding other spices, aromatic spices, herbs or varying proportions of salt, sugar and vinegar to the marinade can be enjoyed each time with a new tasty piquant taste of a vegetable snack.

Ingredients:

Preparation

  1. Courgettes cut into thin slices.
  2. Shirkuyut garlic and greens, add to zucchini along with the ingredients marinade, mix.
  3. Press the vegetable mass with a load, leave for 2 hours, after which zucchini in Korean fast can be tried or sterilized and corked for the winter.

Salad from courgettes in Korean for the winter

Spicy zucchini in Korean for the winter, decorated in the form of salad, will please a balanced, moderately sharp taste, and affordable cooking technology. The most laborious in the whole process is the preparation of vegetables, which can be traditionally passed through a grater for Korean carrots or chopped with thin straws.

Ingredients:

Preparation

  1. Grind carrots and zucchini, add onions and garlic.
  2. Mix all the ingredients of the marinade into the vegetable mass.
  3. After 30 minutes, lay out a salad of courgettes in Korean on the banks, sterilized for 15 minutes in boiling water, sealed, left to cool.

He from courgettes in Korean

Marinated zucchini in Korean according to the following recipe are good and a couple of hours after the design, and at the time of opening the treasured jar in the winter. For a short storage, the billet is simply placed in jars in the refrigerator, and for a longer period, the vessels are sterilized in boiling water and capped for a longer period.

Ingredients:

Preparation

  1. Grind vegetables with mugs or straws.
  2. Zucchini is poured for 2 minutes with boiling water, drained and allowed to drain.
  3. Add the remaining vegetables, marinade ingredients, mix and leave under a press.
  4. To cork zucchini hee in Korean for the winter, lay them on the banks, sterilize for 15 minutes, roll up.

Spicy zucchini in Korean

A sharp appetizer from zucchini in Korean is made with chili and especially will please the fans of "burning" dishes. The degree of sharpness can be reduced by reducing the amount of pepper or replacing a portion of sweet paprika or other spicy additives. In this case, the billet is sterilized in the oven, but you can boil the cans traditionally in the water.

Ingredients:

Preparation

  1. Zucchini and carrots are grated, cut into onions.
  2. Add all the other ingredients and place the mass in the refrigerator for 4 hours.
  3. Spread the vegetables on the cans, send them for 10-15 minutes in a heated oven to 120 degrees.
  4. Seal zucchini in Korean for the winter with sterile caps.

Courgettes in Korean with honey

Courgettes in Korean fast food with honey can optionally be sterilized in any convenient way, cork and store for the winter. According to the recipe, the pulp of young fruits without internal seeds is shredded with thin long slices using a vegetable peeler, an acute knife or a special grater.

Ingredients:

Preparation

  1. The courgettes are salted, left for 30 minutes, after which they drain and squeeze the juice.
  2. Mix honey, vinegar, sugar, butter, greens and garlic, add to zucchini, leave for 3 hours.
  3. For a long-term storage, banks with preforms are sterilized and capped.

Courgettes and eggplants in Korean

Prepare zucchini for the winter in Korean without sterilization can be, protoshiv vegetable along with pre-fried eggplant in a spicy marinade. Vinegar, greens and garlic are added at the end of the cooking, which will make the taste of the snack more intense, and the fragrance is brighter. The amount of hot pepper can be adjusted to taste.

Ingredients:

Preparation

  1. Fry the eggplant, along with zucchini and rescued onions and carrots are transferred to the cauldron.
  2. Add hot pepper, butter, sugar and salt, pour a glass of water and let the vegetable mass for 30 minutes.
  3. Add garlic, greens, warm up 2 minutes, pour in the vinegar, and pack a lot of the cans.
  4. Seal zucchini with eggplants in Korean for the winter, wrap up before cooling down.

Cauliflower with courgettes in Korean

Preserved courgettes in Korean in the marinade can be prepared together with the cauliflower inflorescences, which will give you an original multicomponent savory snack. Squash slices at the same time acquire an unusual taste that is incomparable, capable of surprising and pleasing even selective eaters.

Ingredients:

Preparation

  1. Inflorescences of cabbage and zucchini slices blanch in boiling water for 2 minutes, after which they mix with chopped pepper, carrots and garlic, adding ground pepper.
  2. They spread the vegetable mass to the banks.
  3. In boiling water, add salt, sugar, butter, sweet pepper and coriander, add the vinegar.
  4. Pour marinade vegetables, sterilize for 15 minutes, cork.

Caviar from courgettes in Korean

Preparing zucchini in Korean for the winter in the form of appetizing caviar according to the following recipe is not much different from the classical variations of such a snack. The peculiarity of this technology is the use of a seasoning for Korean carrots, which will give the dish an original flavor and an incredible fragrance.

Ingredients:

Preparation

  1. Squash is passed through a meat grinder, add all ingredients from the list except garlic and cook for 1 hour.
  2. Enter garlic, knead the workpiece for 15 minutes, spread out on sterile jars, cap, wrap up to cool.

Courgettes dried in Korean - recipe

Sliced ​​mugs or slices of courgettes can be dried at 50 degrees in a dryer or oven for 4-5 hours, keeping the vegetable this way for the winter. If necessary, the billet is used to make a favorite snack, supplementing the vegetable with the proposed marinade and following simple and accessible recommendations.

Ingredients:

Preparation

  1. Soak the marrows for 15 minutes, after which they boil as much in salted water.
  2. Drain the vegetable on a strainer, allow to drain, mix with carrots, garlic and marinade ingredients.
  3. After 30 minutes, the dried zucchini in Korean will be ready.