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Korean zucchini for the winter without bell pepper

0
3331
Kitchen Asian
Calorie content 96.5 kcal
Portions 1.5 l.
Cooking time 60 minutes
Proteins * 1.1 gr.
Fats * 5.6 g
Carbohydrates* 10.3 g
* per 100 gr. product
Korean zucchini for the winter without bell pepper
Content

An amazing Korean dish that definitely needs to be prepared for the winter. If you don't like savory seaming, then try the recipe without the use of pepper. The taste is very tender and juicy. A real treat!

Ingredients

Cooking process

step 1 out of 4
We will immediately prepare the banks. To do this, we put them in the oven, heat it to 120 degrees and keep the jars for 15 minutes. And for the lids, we boil water and boil them for 5 minutes.
step 2 out of 4
If you have ripe zucchini, it is best to cut the skin off. You do not need to cut off the skin from young ones. Cut the zucchini into halves and clean out the seeds. Next, we need a special Korean grater, rub the zucchini on it. We put them in a deep container.
step 3 out of 4
Grind peeled carrots in the same way. Peel the onion and cut into thin half rings. Finely chop the garlic with a knife. Mix all the vegetables and sprinkle with sugar and salt, as well as oil and vinegar.
step 4 out of 4
Stir and leave to soak for 30 minutes. We lay out on the jars so that 2 cm remains on top. Cover them with lids and put the jars in a saucepan, pour water into it and sterilize the jars for 20 minutes. (half liter) or 40 min. (for 1 liter). We roll up the cans and leave them at room temperature until they cool completely.

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