Korean zucchini for winter

Step-by-step cooking

1. Step 1:

   

   Prepare all the ingredients specified in the recipe. Wash and peel the vegetables. Wash the jars (500 ml) thoroughly with baking soda. Dry it. How to sterilize cans in the oven? Put them in a cold oven with the bottom up. Warm up for 15 minutes at t 120°C. It is possible to sterilize containers in the microwave or over steam. Boil the metal lids for about 10 minutes. Drain the water and let them cool down.

2. Step 2:

   

   Which zucchini will work best? Choose young fruits of large size. Wash them and peel them. It is not necessary to cut off a very thin peel. If you use more mature zucchini, cut out the middle with the seeds. In its pure form, it should be about 3 kg.

3. Step 3:

   

   In a bowl, mix salt, sugar, ready-made Korean carrot seasoning, refined vegetable oil and 9% table vinegar. Stir the mixture thoroughly until the salt and sugar crystals are completely dissolved.

4. Step 4:

   

   Grate the zucchini on a carrot grater in Korean. Take a wide and deep bowl, in which it will then be convenient to mix the vegetable mass. Transfer the grated zucchini there.

6. Step 5:

   

   Also grate juicy and sweet carrots on a Korean grater. If you don't have a Korean grater, use a regular large grater. Cut the onion into thin half rings. Chop the garlic with a knife, as small as possible or pass it through a press. Send carrots, onions and garlic to the zucchini. Add a mixture of sugar, salt, vinegar, spices and vegetable oil. Mix well. Leave it on for 3 hours. During this time, the vegetables will let the juice and absorb the flavors of seasonings.

7. Step 6:

   

   After 3 hours, spread the vegetable mixture into clean, dry jars. With a sterilized spoon, tamp down the mass, expelling excess air from it. Do not fill the jars to the brim, leave a gap of 1-1.5 cm, otherwise the juice will leak out during sterilization. Cover with boiled dry lids.

8. Step 7:

   

   Pour hot water into a wide saucepan (but not boiling water, otherwise the glass will burst). Put the salad containers there. The water should reach the "hangers" cans. Bring to a boil. Reduce the heat. Sterilize for about 15 minutes. Remove the jars from the pan one by one. Roll up the lids. Turn it upside down, wrap it with a blanket and leave it to cool completely (for about a day). Store the workpiece in a cool place (cellar, refrigerator). Bon appetit!