Zucchini In Korean "You Will Lick Your Fingers" - A Recipe With A Photo Step By Step. How To Cook Korean Style Zucchini "Lick Your Fingers" For The Winter?

Zucchini in Korean "You will lick your fingers" can be prepared for the winter, or you can eat right away - a very spicy, bright, with a spicy taste.

Ingredients

Zucchini - 500 g

Carrots - 250 g

Sweet pepper - 1 pc.

Onions - 100 g

Sugar - 1/4 cup

Sunflower oil - 1/4 cup

Greens to taste

Vinegar 9% - 1/4 cup

Salt - 1/2 tablespoon

Spices for Korean salads - 1 tbsp

• 78 kcal
• 2 hours
• 2 hours

Photo of the finished dish

Step by step recipe with photo

Zucchini in Korean "You will lick your fingers" is a winter preparation that can be eaten after a few hours of pickling. I usually make this snack from young vegetables. If we eat right away, I add a little less vinegar - zucchini and carrots are quickly pickled.

In the recipe I use ready-made sets of spices, I found an ideal option for myself, moderately spicy spices with a natural composition. But you can make your own set - coriander, cloves, cardamom, black pepper, hot pepper, paprika. Zucchini are great with meat, and you can also use them as a filling for lavash, add a little soft cheese and any meat delicacies - it will turn out very tasty.

Prepare products for harvesting zucchini in Korean "Lick your fingers" for the winter.

Wash and peel all vegetables. Grate zucchini with special long straws using a grater. Unload the courgettes into a bowl.

Grate the carrots with medium shavings, cut into strips if desired. Add carrots to zucchini. Also chop some parsley, send to a bowl.

Cut the onion and bell peppers into strips. Transfer to zucchini and other ingredients.

In a convenient container, combine sugar, salt, spices and liquid ingredients - vinegar, oil. Mix.

Transfer the vegetable platter to the marinade and mix well. Leave the zucchini for 3 hours, during which time they will let out a lot of juice.

Now put the vegetables in jars and pour over the allocated juice.

Be sure to sterilize the salad within 20 minutes of boiling.

After that, carefully take out the salad and screw or screw the lids with a key. Place the jars upside down and wrap them with a blanket. Leave the zucchini for a day, then put it in a cool place for storage. Also prepared for the winter zucchini in Korean "You will lick your fingers" can be eaten immediately, letting them marinate for at least 3-4 hours.

Enjoy your meal!

Zucchini salad recipes for the winter

Zucchini salad with rice for the winter

• Zucchini salad "You will lick your fingers" for the winter
• Salad "Mother-in-law's language" from zucchini for the winter
• Ankle Bence salad from zucchini for the winter
• Zucchini salad for the winter