Harpses-zucchini in Korean for the winter: you will lick the most delicious recipes. How to cook zucchini for the winter in Korean pickled, with carrots, cucumbers, tomatoes, pepper, eggplant, spicy, fried, without sterilization, snack, salad, zucchini lecho: recipe

In the article you will find several tasty and simple recipes for preserving zucchini for the winter.

How to make zucchini pickled in Korean for the winter: a recipe without sterilization

Kobachki "in Korean" is a delicious treat and snack "for all occasions." It can be eaten at any time of the year, when there are no vegetables in the garden at all or when they are just beginning. “Korean zucchini” differ not only in their piquant acuity, but also with excellent taste, satiety and juiciness.

You can regulate the severity of the dish yourself. Moreover, to prepare the dish, you can use not only zucchini, but also tsukini. The seasonings are allowed to add any, you can supplement the zucchini with other vegetables: carrots, onions, cucumbers, tomatoes, pepper.

Important: the process of harvesting “without sterilization” excludes a long cooking for a couple of cans or warming them in an oven. In addition, the recipe has a lot of vinegar, which serves as a sterilizer and a preservative. All that is required is to thoroughly wash the jar of soda (the alkali kills most pathogens).

What is required for cooking (for one jar):

• Large zucchini or tsukini - 1 PC. (approximately 1-1.5 kg).
• Carrot -1-2 pcs. (sweet and large)
• Onion-250-300 g (sweet white or ordinary "on-hand")
• Garlic -1-3 tooth (at your discretion)
• Sunflower oil - 100-125 ml. (It is advisable to take light and refined oil, not homemade).
• Sugar - 100-125 gr. (not less)
• Salt - Several large pinch (at their discretion and taste).
• Coriander -several small pinch
• Black pepper -several small pinch
• Red sharp pepper -several small pinch
• Apple vinegar - Several tbsp.

How to do:

• First of all, the zucchini itself is prepared for the dish. He should remove the inner seed part (especially if the fetus is large and large seeds inside).
• If the zucchini is “old”, you should also cut its rough and dense skin (use a potato - it will remove a thin layer of the skin, unlike a knife).
• The pulp of the zucchini rubs on a regular coarse grater or on a special thin for the preparation of vegetables “in Korean”.
• The grated mass is folded into a large bowl, the carrot rubs it finely and the onion crumbles (garlic can be cut or passed through a crush).
• Mix the vegetable thoroughly with your hands so that the carrots are distributed on all zucchini. ”
• Now pour sugar and salt, then spices (the proposed list can be supplemented with any other spices and spices).
• Mix everything well with your hands and pour oil
• In the prepared jars, tightly tamp the mass (squeezing and, practically, squeezing out the juice from the mass).
• Then pour 3-4 tbsp to the top of each jar. Apple cider vinegar (apple is preferable that it is not so “sharp” and has a pleasant aroma with sourness).
• Close the jar and shake it thoroughly, as if distributing vinegar throughout the contents.

It is important for storage: Jars with "Korean" zucchini should be kept in a cool place. A refrigerator or cellar is ideal. The room temperature is not suitable for them.

How to close zucchini for the winter in Korean with carrots: Recipe

Carrot adds to zucchini sweets. Try to prepare a dish where zucchini and carrots will be added in equal quantities. You can adjust the sharpness and spice of the recipe yourself by adding more or less garlic with spices.

Important: to make the dish delicious and beautiful for rubbing vegetables, it is important to use exclusively a grater for “Korean” carrots.

What to prepare:

• Zucchini -1 kg. (It is advisable to choose young fruits with a soft skin and, practically, the absence of the seed part. Such zucchini will be very juicy and sweet).
• Young carrots -1 kg. (It is advisable to take precisely the “young” fruits that do not grind and remain sweet. Such a carrot is not very large, long, without rough skin).
• Onion -1 PC. Large (can be excluded in general, but if you add onions, it is advisable to avoid “sharp” varieties).
• Garlic -1 head (medium size, adjust the severity yourself, adding more or less cloves of garlic).
• A mixture of spices -at your discretion (you can dilute the dish with spices).
• Refined sunflower oil -100 ml. (can be replaced with olive, but not with homemade sunflower - it will give unpleasant bitterness and “strong” aroma).
• Apple vinegar (preferably) -several tbsp.

How to do:

• In a large bowl with wide and high sides, rub the equal amount of pulp of zucchini and carrots.
• Pour all salt and sugar there, add spices, and mix all your hands so that the spices are distributed evenly in the mass.
• Let the vegetables stand up to 10 minutes (they will let the juice) and then add the oil with vinegar. Stir again and start tight laying the salad in jars.
• Banks for conservation should be prepared in advance, they can be sterilized in any way suitable for you or simply washed with soda (be sure to dry completely).
• Roll and send it to be stored in a cool place so that the process of fermentation does not begin inside the jar.

How to preserve zucchini for the winter in Korean with cucumbers: recipe

In combination with cucumbers, zucchini give an incredibly fresh and juicy taste. Such a snack and salad will definitely delight you in the winter "pleasant" time. If you add more garlic, you will get a beautiful snack not only for everyday, but also on the festive table.

What to prepare:

• Zucchini -1 PC. (One fruit should weigh approximately 0.5 kg, it is advisable to choose a young zucchini without large seeds and a dense skin).
• Cucumbers -0.5 kg. (small, young and juicy)
• Carrot -1 PC. (quite large, but sweet, you can take young).
• Garlic -1 medium -sized head (adjust the severity of the dish yourself).
• Spices -choose according to your preferences (sharp and spicy).
• Salt and sugar
• Vinegar (preferably apple) -several tbsp.

Cooking:

• The zucchini and cucumbers should be cut with plates of the same size (if you cut the cucumber in half rings, then pieces of zucchini should be approximately the same size).
• Fold the vegetables in a bowl and grate the carrot to them (it can be chopped with any suitable grater).
• Put spices and sugar with salt on vegetables, mix everything well and squeeze the desired amount of garlic.
• Mix everything again with a spoon, add oil and vinegar
• Put the salad tightly in already prepared jars, press them and mothburn them.

How to preserve zucchini for the winter in Korean with eggplant: recipe

Eggplants are also able to add their unusual “fragrant” note of zucchini. You can supplement this recipe with any vegetables, garlic, onions and carrots are best suited.

What to prepare:

• Zucchini -1 fruit (up to 0.5 kg, it is advisable to choose a young without seeds and a dense skin).
• Eggplant -1 PC. (large, but not overripe fruit)
• Garlic head -small (you can take young garlic)
• Onion -1-2 pcs. (white, sweet)
• A mixture of peppers and spices(at your discretion)
• Salt, sugar -1 tbsp.
• Apple vinegar (preferably) -several tbsp.
• Vegetable oil -100 ml. (sunflower or olive)

Cooking:

• Eggplant and zucchini are thoroughly washed out, if required, the zucchini is cleaned.
• Vegetables are cut into a bowl and carrots are rubbed there.
• The onion is very finely chopped and added to the total mass, the garlic is simply squeezed out.
• Now add all the number of spices, sugar and salt
• Let the salad stand for 5-10 minutes, shake it with oil and vinegar, mix thoroughly and start laying into jars, very dense (so that the juice flows out).
• Close the jars and store be sure where the cool temperature is.

How to cook zucchini for the winter in Korean with tomatoes: Recipe

With tomatoes, zucchini is obtained in a particularly juicy. Spices add a salad of piquancy, garlic of severity. Such a snack will please any guest.

What to prepare:

• Zucchini -1 fruit (up to 0.5 kg, it is advisable to choose a young without seeds and a dense skin).
• Tomatoes -300-400 gr. (You can take tight large fruits or small cherry cut in half).
• Garlic head -small (you can take young garlic)
• Onion -1-2 pcs. (white, sweet)
• A mixture of peppers and spices(at your discretion)
• Salt, sugar -1 tbsp.
• Apple vinegar (preferably) -several tbsp.
• Vegetable oil -100 ml. (sunflower or olive)

Cooking:

• An important condition for tomatoes - it should be tight, so for the dish you can choose even slightly unfinished fruits. Cut large fruits into slices (and if you take cherry, then in half).
• Put the tomatoes in a bowl, complement them with cubes or slys of zucchini (only pulp: without the seed part and skins).
• Onions should be cleaned and cut into half rings, added to a bowl in this form.
• Now add all the number of spices, sugar and salt.
• Let the salad stand for 5-10 minutes so that it starts the juice, and then fill it with spices and pour oil with vinegar.
• Lay not very tightly salad in jars
• Close the jars and store be sure where the cool temperature is.

How to cook zucchini for the winter in Korean with Bulgarian pepper: Recipe

Bulgarian pepper will add salad of sweets and juiciness. Such a dish will perfectly complement the festive table in the winter season. Instead of Bulgarian pepper, you can also take ordinary sweet.

What to prepare:

• Zucchini -1 fruit (up to 0.5 kg, it is advisable to choose a young without seeds and a dense skin).
• Bell pepper -0.5 kg. (It is advisable to select peppers of different colors, for example, yellow and red, so that the dish is bright, colorful and beautiful).
• Garlic head -small (you can take young garlic, but you adjust the sharpness of the dish yourself, adding a larger or smaller amount of garlic teeth)
• Onion -1-2 pcs. (white, sweet)
• A mixture of peppers and spices(at your discretion)
• Salt, sugar -1 tbsp.
• Apple vinegar (preferably) -several tbsp.
• Vegetable oil -100 ml. (sunflower or olive)

Cooking:

• Zucchini and pepper are equally cut into thin strips. This is all done manually (except that the zucchini can be rubbed on the “Korean” grater). The same cut is a prerequisite for a beautiful and tasty dish as a result.
• Add on a bowl to vegetables in thin half rings.
• Now add all the number of spices, sugar and salt. Mix everything well.
• Let the salad stand for 5-10 minutes to let the juice and then squeeze the garlic.
• Pour the salad with vinegar oil, mix well
• Place the salad tightly in jars
• Close the jars and store be sure where the cool temperature is.

How to cook zucchini for the winter in a korean sharp: recipe

Bulgarian pepper will add salad of sweets and juiciness. Such a dish will perfectly complement the festive table in the winter season. Instead of Bulgarian pepper, you can also take ordinary sweet.

What to prepare:

• Zucchini -1-2 fruit (up to 0.7 kg, it is advisable to choose a young fruiting seed and a dense skin).
• Bell pepper -1 PC. (Bulgarian, for example, bright red or yellow).
• Garlic head -small (you can take young garlic, but you adjust the sharpness of the dish yourself, adding a larger or smaller amount of garlic teeth)
• Onion -1-2 pcs. (white, sweet)
• A few arrow of green onions -2-3 pcs.
• A mixture of peppers and spices(at your discretion)
• Salt, sugar -1 tbsp.
• Apple vinegar (preferably) -several tbsp.
• Vegetable oil -100 ml. (sunflower or olive)

Cooking:

• The zucchini is rubbed on the “Korean” grater and the whole mass folds into a bowl.
• A onion chopped with thin half rings and green onions, finely chopped with a knife, are added there.
• Screech the whole mass with garlic (it should be a lot, try the salad, you can add more than one head).
• Pour the salad with spices, pour oil and vinegar, add sugar and salt.
• Mix everything thoroughly for 5 minutes (this is important and necessary so that the dish is evenly saturated with garlic and spices).
• Then let the salad stand for 5-10 minutes and only then tightly lay in already prepared jars, which, after closing, remove for storage only in a cool place.

How to cook zucchini for the winter in a brown-haired circles: recipe

This is an unusual recipe for sharp and already “allowed” zucchini, which have delicate and soft tastes.

What is required:

• Zucchini -approximately 1 kg. (It is advisable to choose young fruits for cooking).
• Onion -1-2 large heads (sweet, white)
• Garlic -1 large head
• A mixture of not sharp peppers -1 tbsp.
• Salt -2 tsp (without a hill)
• Sugar -1 tbsp. (without a hill)
• Spices to taste
• Sunflower oil -approximately 100 ml.
• Apple vinegar -several tbsp.
• Bay leaf(1 pc. In a jar)
• A bunch of greenery -any (to taste and optional)

How to cook:

• The zucchini are cleaned of the skin. They are cut into rings (which is why it is good to choose young fruits that are small).
• Oil heats up in a pan and the roofs of zucchini are fried over high heat for about 7 minutes.
• After that, they, along with the oil in which they were fried, are transferred to a large bowl.
• Onions are added there in half rings, garlic through a crush, salt, sugar and all spices.
• Finely chop the greens, pour in the zucchini.
• Put a bay leaf into the mass, start laying the salad in a jar and pour it with vinegar on top, roll up.
• Remove for storage in a cold or cool place

How to cook a sharp snack of zucchini grated: recipe for the winter

A snack from zucchini is a salad that can be closed to banks and open in winter. Such a salad goes perfectly with potatoes, cereals and other dishes.

You need to prepare:

• Zucchini -1 PC. (The fruit is about 0.5 kg without seeds and skins - only the pulp).
• Carrot -1-2 pcs. (depends on the size)
• Onion -1-2 pcs. (depends on the size)
• Garlic -1-2 head (depending on how sharp the garlic and how sharp the dish do you want to get).
• Fresh greens with green onions— 1 bundle
• A mixture of peppers
• Spices
• Salt, sugar -taste
• Sunflower oil -100 ml.
• Apple vinegar -several tbsp.

Cooking:

• Grate carrots and zucchini on a regular coarse grater, fold the mass in a bowl.
• Brush the onion very finely and add to the rest of the vegetables.
• Pour spices and spices into salad, salt and sugar, finely chopped greens and mix everything carefully and diligently.
• Squeeze the entire amount of garlic, pour in oil and a little vinegar, mix everything again.
• Give the salad to stand a little so that he “let the juice” and start it in the jar (very tightly).
• After pickling, pour another 1 tbsp into the jar. vinegar and roll it over. Store in a cold or cool place.

How to make a salad of zucchini sliced \u200b\u200bin cubes: recipe for the winter

You need to prepare:

• Zucchini -1 PC. (The fruit is about 0.5 kg without seeds and skins - only the pulp).
• Onion -1-2 pcs. (depends on the size)
• Garlic -1-2 head (depending on how sharp the garlic and how sharp the dish do you want to get).
• Fresh greens with green onions— 1 bundle
• A mixture of peppers silt spices
• Salt-taste
• Sunflower oil -100 ml.
• Apple vinegar -several tbsp.

Cooking:

• The zucchini is chopped into cubes, poured into a bowl
• The onion should also be chopped into cubes and put to the zucchini
• A bunch of greens is chopped with a knife, added to vegetables
• Squeeze the entire amount of garlic, pour in oil and a little vinegar, mix everything again, add spices and salt.
• Give the salad to stand a little so that he “let the juice” and start it in the jar (very tightly).
• After rolling, pour another 1 tbsp into the jar. vinegar and roll it over. Store in a cold or cool place.

How to cook lecho from zucchini: recipe for the winter

This is a stew that can be eaten fresh or harvested for the winter.

What is required:

• Zucchini -0.5 kg (peeled from seeds and skins, only flesh)
• Eggplant - 1 PC. (dense)
• Carrot - 1 PC. (average or large)
• Bell pepper - 1-2 pcs. (large)
• Onion -1 PC. (large)
• Tomatoes - 2-3 pcs. (can be replaced with 2 tbsp. Tomato paste).
• Garlic -1-2 heads (your preferred sharpness)
• A bunch of fresh herbs - 1 PC. (small)
• Vegetable oil -for frying
• Vinegar-1-2 stl. (on a jar)
• Spices to taste

How to do:

• In a frying pan, all vegetables chopped in cubes (except tomatoes) should be sent in a pan.
• When they gain golden color and let the juice, you can add tomato paste or blanched tomatoes).
• Pour spices and finely chopped greens, garlic should be added with whole slices.
• Tash all over the heat for about 15-20 minutes, do not forget to add a bay leaf.
• Put the hot mass in the jars already prepared for conservation and roll up.
• Pour 1 tbsp. vinegar and take it out for storage in a cool place.

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