Korean zucchini

Category: Blanks
Korean zucchini

Ingredients

Zucchini 2 kg ready-made
Bulgarian pepper 8 pcs. medium-sized, thin-walled
Carrot 4 things.
Salt 2 tbsp. l
Sugar 150 g
Vegetable oil 150 g
Vinegar 9% 1 cup (200 ml)
Dry seasoning for Korean salads 1 pack 30 g

Cooking method

  • Grate the zucchini and carrots for Korean salads. If not hard, do not cut the skin from the vegetable marrow. And if the zucchini is ancient (these are the ones I advise you to take), then peel it. Cut the pepper in half and then chop the halves across with thin noodles. Mix everything well, pour over the marinade, cover and leave to marinate for 5 hours. During this time, stir once or twice. Arrange in steamed half-liter jars, sterilize (for example, in a heated airfryer) for 10 minutes, roll up, do not wrap.

The dish is designed for

exactly 3 l

Time for preparing:

1 hour + 5 minutes

Cooking program:

sterilize where convenient

Note

Recipe from the SAY7 forum, thanks to the author martinyuk93 from Ukraine. Another pseudo-Korean recipe ... but delicious! Probably, you can preserve the pumpkin like that.

Vinokurova
Tatyana, I do something like this ... only I did not add pepper ... and I wrapped it up ... I always wrap everything up, but it turns out this is not necessary !.
small for some reason calls these zucchini Cabbage ..
Mikhaska
Yes, if only I ate, and not grimace, Alyonka! And what he calls it - it doesn't matter, right?
TATbRHA
VinokurovaIf not wrapped, the jars cool faster and the zucchini remain crispy rather than boiled.
And your little one is smart! Adult uncles and, what is especially surprising, aunts eat and say: "Good cabbage!" Eats - great Mikhaska right: whatever you call it.
Vinokurova
Quote: Mikhaska
what he calls it - it doesn't matter, right?
Yes, I'm just ridiculous))) knows the same that zucchini!
Tatyana, thanks for the science ... I understood everything !.
Vinokurova
Tatyana, but in a microne you do not know how to sterilize ?. and then everything eternally escapes from there ?.
TATbRHA
I think that it will run away, which is normal, since the jar warms up unevenly - it is stronger at the walls, the liquid expands more and runs away. It is probably necessary to apply very incompletely, but this is not suitable for seaming. I do not sterilize in the microwave; maybe someone can advise how they do.
Vinokurova
yes, everything runs out of the oven ...
Tatyana, do you sterilize just to warm up the whole salad? ... do you think, maybe try to heat it up in a saucepan and put it in hot jars?
TATbRHA
Of course, you can boil it a little, but the taste will change a little, I think.
solmazalla
Is it possible for screw caps? And another question. If you leave to insist at night, and roll up tomorrow? Won't spoil it?
TATbRHA
Of course, Alla, you can! And even, in my opinion, it is more convenient. For some reason I love them more.
I think that you can leave it to marinate overnight, nothing will happen to them.
solmazalla
Well then go ahead and sing! While the Omeline caviar is boiling, I'll crush everything. And tomorrow it continues already. Thank you
solmazalla
TATbRHA, ahhh !!! Urgently! I nafeyachila everything, began to pour seasoning, I looked and it was 20 grams and without salt and glutamate, it was written spicy. What to do then? Add salt? How many? And half a pack of seasonings? Damn, ambush at night looking
Vinokurova
solmazalla, Alla, was it impossible to try something? ... I only make cucumbers strictly according to the recipe, and I roll up caviar and salads to taste ...
tell me what happened?
TATbRHA
solmazalla, I'm sorry I didn't answer yesterday.
I buy the seasoning for Korean salads by weight from a good person, there is no glutamate or salt in it, only a mixture of herbs. Therefore, the amount of salt you had yesterday should have remained the same as in the recipe. It's about salt.
And about the seasoning - Vinokurova right, try it and, depending on your taste, add more - or don't add.
Have you tried it today? What happened?
Vinokurova
TATbRHA, by the way, I rolled up three cans ... in the winter we will try)))
solmazalla
I put a second pack of seasoning with only 40 grams and a teaspoon of salt. It tasted delicious today. When we open the jar, I will definitely report
Vinokurova
Quote: solmazalla
It tasted delicious today
well, fine...
TATbRHA
Quote: Vinokurova
well, fine...
Svetta
TATbRHA, I want to make this salad (zucchini I have MOUNTAINS this year!). But I don’t know how to replace the seasoning for Korean salads, I don’t have such a thing and I’ve never seen it anywhere.
Can't you list the herbs that are included?
TATbRHA
I can't list the herbs, because I buy them by weight from a seller I know. Do not stick to it exactly, but put what you love: coriander, hot pepper, allspice, Italian herbs, etc., just grind it smaller.

Please don't roll up today and tomorrow !! By all means, the seaming closed today will "bang"! After all, zucchini can calmly wait until the day after tomorrow ...
Svetta
TATbRHA, put the sterilized jars in a saucepan. How long should 750 ml cans stand?
TATbRHA
svetta, I'm sorry I didn't answer yesterday. Yes, I still can't help you with anything: I don't sterilize in a saucepan ...
Svetta
TATbRHA, I do not have an airfryer, and I really do not like sterilization. But I really wanted to try this recipe, so I had to sterilize it yesterday. There was a small bowl of salad left for the test, my husband liked it in the morning! Thanks for the recipe.
TATbRHA
Quote: svetta
I really do not like sterilization.
Who loves her ... Before, she refused many delicious rolls because of the need for sterilization.
Here in the microwave you can still.
Here at Admin not bad way.
Svetta
Quote: TATbRHA

Who loves her ... Before, she refused many tasty rolls because of the need for sterilization.
Here in the microwave you can still.
Here at Admin not bad way.
The most interesting thing is that I sterilized the tomatoes myself in the microwave. And I also have a steamer like Admin. But now it got into a loop yesterday on the pan.
Chamomile
Thanks for the recipe, I rolled one serving today. I will report back in winter. And I fell in love with sterilization with the purchase of an airfryer. For me, this is better than pouring and pouring fillings or standing by the stove and cooking salad, and then putting it in sterilized jars.
Rada-dms
I, too, looked after this recipe already, as I buy vegetables, we will do it! Thank you! I have no doubt it's delicious!
Rada-dms
TATbRHA, Tan, we decided to make a portion, there is not enough pepper, but nothing, we will try, then I will repeat. The question is, what if I bring them to a boil and boil for 3-4 minutes, and then roll them straight into sterile jars?
Rada-dms
Also, are the carrots large or medium?
Chamomile
Rada-dms, I put a small one at the rate of 2 pieces to 1. And there was less pepper on 1 piece, and a couple of peppers were small. But all the same, it turned out delicious, I tried it.
TATbRHA
Rada-dms, I don't like carrots. So I have - shallow...
Boil and then roll up, of course, you can, but the taste will inevitably change slightly, and also, I think, will crunch less.
Rada-dms
We have already spirulized them with a spiromat, now the question! I have two small thin-walled yellow peppers and one purchased Bulgarian red, put it, do not interrupt
Does he taste the rest?
Rada-dms
Chamomile1, Olga, thank you, I was even more inspired! And then I'll add one more. Moreover, there will be residues from the spirulizer.
Chamomile
Rada-dms, oh, I'll advise you here now. How will all this stand? She's a carrot, kind of capricious. It's just that my pepper was ordinary, green, and with carrots I turned out such a beautiful salad. The taste is harmonious. But about long-term storage, I will only say this in winter. This is the first time I make such a salad.
Rada-dms
Chamomile1, will stand, because there is a lot of vinegar! And I have no problems and just carrot caviar is well stored.
Did it already, we sterilize it. As luck would have it, one lid did not fit .... And the conditions are not the same at the dacha.We forgot the sterilizer at home, and did not take all the big pots, so we are busy all evening.
Chamomile
Rada-dms, the airfryer, as I bought it, and I use it constantly, I am very satisfied. Now there seems to be a separate cover. You can not buy the whole bandura, but only the head and use it with any pan.
Luna Nord
I make this salad, very tasty. straight Korean blank.
Rada-dms
Quote: Chamomile1

Rada-dms, the airfryer, as I bought it, and I use it constantly, I am very satisfied. Now there seems to be a separate cover. You can not buy the whole bandura, but only the head and use it with any pan.
I have a large German sterilizer, it can hold many cans at once. Works from the network.
Rada-dms
These are the jars! Infuse, try! I liked the taste yesterday!

Korean zucchini
TATbRHA
Oh, how beautiful !! Yes, this is not a grater for you ...
Rada-dms
Quote: TATbRHA

Oh, how beautiful !! Yes, this is not a grater for you ...
If not for your recipe, the spirulizer would have been idle for another six months
TATbRHA
Yes, I already climbed to look and ask the price ...

4970?!!!
She, I already somehow grater ...
Chamomile
People, my jars are opening. I think they should have been kept in the airfryer longer. Sterilized for a short time.
Vinokurova
Olga, and I have it normally so far ... but I don't have an airfryer ...
TATbRHA
Quote: Chamomile1
Sterilized for a short time.
Of course. I wrote - 10 minutes, but it also depends on the heating temperature and on the load of the airfryer.
Guzel62
I made the first batch yesterday. For my taste, a lot of vinegar (I put apple cider 9%). Have the taste settled or shifted? Can I drain the liquid (I have a lot of it! The "salad" is floating in it!) Or add sugar? Pour brine into the jar too? Lot?
Answer someone! Until I rolled up the cans! And even so since yesterday everything has been in the cold !!!
Svetta
guzel, I also swam in brine. I just poured some of the brine after filling the cans. The taste in winter turned out to be "not ours", so I don't remember about vinegar, I just didn't like it very much. By the way, apple cider vinegar is usually 5-6%.
flete
TATbRHA, thank you so much for the recipe! True, I didn't roll it up, I made it to eat now, and chopped it thinner - on a Gamma combine on a large shredder, it turned out very tender - you can eat right away, it's very convenient - you can do a lot at once and put it in the refrigerator, and it's very tasty!)
They don’t eat my zucchini, somehow it’s not accepted here, but I can’t teach them, only zucchini go to the stew, and there’s no question of salads with them. And this option just leaves with a bang, in a couple of days they ate a couple of liters), now I know how to feed my zucchini))
Yes, I did not subject it to heat treatment, they just stood for 3 hours, and in the refrigerator.
Very tasty thank you!
TATbRHA
To your health! It's great that we managed to "cheat" the family. The zucchini are raw, which means they are as healthy as possible!

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