Korean zucchini with carrots for the winter

Korean-style zucchini with carrots for the winter is a delicious appetizer for any festive table.

Cooking time 2 hours


Zucchini 2 kg

Bulb 200 g

Bulgarian pepper 200 g

Carrots 200 g

Vegetable oil 150 ml

Vinegar 6% 50 ml

Sugar 3 tbsp. l.

Salt 2 tbsp l.

Spices for Korean carrots 2 tbsp. l.


Wash and dry the courgettes well.

Cut the courgettes into thin slices into a large saucepan.

Add grated carrots, onion half rings and chopped peppers.

In a bowl, combine oil, vinegar, spices, salt and sugar.

Pour the dressing over the vegetables and mix well. Leave on for 1 hour.

Arrange in jars and pour over the allocated juice.

Cover with lids and put on sterilization. From the moment the water boils, 0.5 liter jars 15 minutes, 1 liter 20 minutes.

Roll up the finished salad and put it in the heat overnight. Korean style zucchini with carrots for the winter are ready. Store in a cool place.

Bon appetit! Have a delicious winter!