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!