Korean-style zucchini salad for the winter

Choose sweet carrots for the salad. Peel and rinse it. Grate carrots for Korean carrots.

For the salad, we selected young squash with soft peel. We wash the zucchini, remove the stalks and grate them with a grater for Korean carrots.

We wash the bell pepper, cut it in half lengthwise, remove the stem and seeds. Cut the pepper into thin strips.

Peel the onion and garlic, rinse and cut into small cubes.

Combine all the vegetables in a large enamel pan, then add sugar, salt, spices, oil and vinegar, mix everything well and leave the vegetables at room temperature for 2-2.5 hours so that they let the juice start.

After the vegetables are infused, mix them well and lay them out in sterilized jars, tamping it a little with a spoon so that the salad does not reach the edges of the jar 1.5-2 cm, since during the sterilization process the vegetables will still let juice. We put the cans in a large saucepan, pour the water so that it reaches the shoulders of the cans. We put the pan on fire, bring the water to a boil, reduce the heat and sterilize the jars for 35-40 minutes. We take out the cans from the water, tighten the cans tightly with boiled lids. Turn the jars upside down and leave at room temperature until they cool completely, then put the salad for storage in a dark, cool place.