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➠ Vegetable salads for the winter
➠ Korean salad of zucchini, cucumbers and carrots for the winter

Korean salad of zucchini, cucumbers and carrots for the winter

5327

Kitchen Russian

Calorie content 28.4 kcal

Portions 6 port.

Cooking time 1 d.

Proteins * 0.7 g

Fats * 4.1 gr.

Carbohydrates* 3.5 gr.

Korean salad of zucchini, cucumbers and carrots for the winter

Content

This is a delicious way to dispose of cucumbers during the season of their abundance, as well as prepare zucchini. The appetizer turns out to be spicy, cucumbers float in juice mixed with slices of zucchini and carrots.

Ingredients

Cooking process

Wash the cucumbers, cut the tails and cut the cucumbers into quarters, and then halve them. But you can not cut it in half, leave it long.

Peel and grate the carrots on a medium or Korean style carrot grater.

Wash young zucchini and rub together with the skin.

Sprinkle the vegetable mixture with herbs and spices.

Grate the garlic on a fine grater and add to the vegetables.

Pour in apple cider vinegar or wine.

Pour in soy sauce, add salt, sugar, mix everything.

Transfer the vegetable mixture to a saucepan, let stand for half an hour. During this time, juice will stand out. Cook the salad over medium heat for 30 minutes, stirring constantly. Roll the snack into sterile jars, turn it upside down and let it slowly come to room temperature under a warm blanket. Take to storage.

Bon Appetit!