Spicy zucchini appetizer is a tasty and healthy dish that can be served as a side dish, as a salad, or as an appetizer with vodka. This appetizer can be prepared for the winter using the canning method, or it can be whipped up for the table.

There is always a lot of zucchini, especially in season, so you can buy them at any store. In this case, it is best to use young zucchini. This way you won't have to waste time peeling and removing seeds.

The main secret to a successful spicy appetizer with zucchini is to choose your spiciness. Not everyone likes too spicy dishes, some like only a little spiciness, some aftertaste, while others take everything from life and if the dish contains pepper, there should be a lot of it. Experiment, add various hot sauces, pepper and other spices and you will find your original and very tasty snack.

How to make a spicy zucchini appetizer - 15 varieties

To have something to treat your guests and family in winter, prepare this appetizer.

Ingredients:

• Zucchini - 3 kg
• Chili pepper - 2-3 pcs.
• Garlic - 3 teeth.
• Tomato paste - 400 ml
• Sunflower oil - 200 ml
• Onion - 3 pcs.
• Carrots - 600 g
• Vinegar 5% - 250 ml

Preparation:

First of all, let's prepare the vegetables. Clean the zucchini and cut into strips. Cut the pepper into small pieces. Cut the onion into half rings. Peel the carrots and grate them on a coarse grater. Dilute the tomato paste with drinking water, you should get about 1 liter of juice. Fry the carrots and onions in a frying pan with a little oil. Mix all ingredients in a deep saucepan. Place it on the fire and simmer the vegetables for 20 minutes. A few minutes before the end of cooking, add vinegar.

Banks must first be sterilized.

Place the snack in jars and seal.

Serve these zucchini with boiled potatoes; you won’t be able to shake your homemade ones.

Ingredients:

• Zucchini - 1 pc.
• Honey - 50 ml
• Garlic - 2 teeth.
• Vinegar
• Oil

Preparation:

Clean the zucchini and cut into thin slices. Mix honey, half a tablespoon of vinegar, chopped garlic and a spoonful of vegetable oil. Add a little salt and mix well. Pour the resulting marinade over the zucchini. Finely chop the dill and add to the zucchini. Mix well again and leave for 30 minutes.

This colorful, delicious snack can be prepared for a holiday or for every day. It is simple to prepare, but troublesome.

Ingredients:

• Zucchini - 3 pcs.
• Tomatoes - 3 pcs.
• Cheese - 100 g
• Garlic - 3 teeth.
• Greenery
• Mayonnaise
• Eggs - 2 pcs.

Preparation:

First, let's prepare all the ingredients. Cut the cheese into slices approximately 0.5 cm thick. Cut the tomatoes into small pieces. Finely chop the greens and garlic. Cut the zucchini into slices approximately 5 mm thick. Beat the eggs with salt and pepper.

Pour the flour onto a plate and heat the oil in a frying pan. Now roll each piece of zucchini first in egg, then in flour. Fry each piece of zucchini on each side for 4-5 minutes. Place a slice of cheese and a slice of tomato on the hot zucchini, having previously greased it with mayonnaise. Sprinkle with herbs and garlic. Let's pepper it. Roll up the rolls. To prevent the rolls from falling apart, you can pin them with a toothpick.

Bon appetit.

An abundance of vegetables always decorates the table.

Ingredients:

• Zucchini - 1 pc.
• Onion - 1 pc.
• Carrots - 1 pc.
• Tomato juice - 500 ml.

Preparation:

Heat a frying pan with oil. Fry onions and carrots on it. First cut the onion into thin half rings and grate the carrots on a fine grater. Add finely chopped pepper. Then add the zucchini cut into rings. Mix well. Then pour the appetizer with tomato juice.

To prepare tomato juice, you need to peel the tomatoes and grind them using a meat grinder.

Mix the appetizer in a frying pan and add a little salt. Cover with a lid and simmer until the zucchini becomes soft.

We serve the appetizer to the table.

There is nothing easier than preparing this salad. Only two ingredients, but the taste is incredible.

Ingredients:

• Zucchini - 2 pcs.
• Canned white beans - 1 can
• Lemon - 1 pc.
• Chilli

Preparation:

Cut the zucchini into small pieces. Then blanch the zucchini in salted water for 2-3 minutes. You want the zucchini to become soft and acquire a salty taste. Grate the lemon zest using a fine grater. Squeeze the juice out of the lemon. In a salad bowl, mix beans, zucchini, juice and lemon zest. Salt and pepper, add a spoonful of ground chili pepper. Leave the lard for 30 minutes in the refrigerator, then season with oil.

Zucchini is an incredibly healthy vegetable. They can be prepared in a variety of ways. Cutlets, salads, soups and more. Let's try to prepare a snack.

Ingredients:

• Zucchini - 2 pcs.
• Garlic - 1 head.
• Vegetable oil - 30 ml
• Wine vinegar - 1 tbsp.
• Honey - 50 ml

Preparation:

Peel the zucchini and cut into thin circles. Salt the pieces generously and mix well. Leave the zucchini for 30 minutes.

Meanwhile, prepare the marinade. Peel the garlic and put it through a garlic press. Mix garlic with oil, honey, vinegar. Mix everything well. Finely chop the celery and add it to the marinade.

Place the zucchini in a colander to drain excess juice. Pour the marinade over the zucchini, mix well and leave in the refrigerator for 20 minutes. You can add onions before serving.

An elementary snack for a guest on the doorstep, when there is no time, but you want to eat deliciously.

Ingredients:

• Zucchini - 1 kg
• Walnuts - 100 g
• Parsley - 1 bunch
• Garlic - 2-3 teeth.
• Oil

Preparation:

Cut the zucchini into medium pieces. Fry the zucchini in a heated frying pan with a little oil. Finely chop the parsley, garlic and nuts. Mix butter, nuts, parsley and garlic. Season the fried zucchini with the resulting sauce.

Bon appetit.

A very interesting option for serving salad with zucchini. This appetizer can be canned or served immediately after preparation.

Ingredients:

• Carrots - 1 pc.
• Pepper - 1 pc.
• Onion - 3 pcs.
• Garlic - 3 teeth.
• Tomatoes - 3 pcs.
• Zucchini - 1 kg
• Dill
• Chili pepper - 1 pc.

Preparation:

Peel the carrots and grate them on a coarse grater. Cut the onion into small pieces. Remove seeds from chili peppers and cut into small pieces. Scald the tomatoes with boiling water and peel them. Cut the tomato pulp into small pieces. Finely chop the garlic. Three zucchini on a Korean grater. Peel the bell pepper from the seeds, cut off the stem and cut into small pieces.

Turn on the multicooker in frying mode for 15 minutes. Pour in vegetable oil and add chili peppers, carrots, onions, bell peppers and garlic. After the specified time, turn off the frying mode and add zucchini, tomatoes, horseradish, spices salt and pepper. Close the lid of the multicooker and turn off the sauté mode for 30 minutes. Then we transfer the appetizer into a salad bowl and serve.

This salad can be served either cold or hot, it all depends on your preferences.

Ingredients:

• Zucchini - 3 pcs.
• Walnuts - 100 g
• Parsley
• Garlic - 2 teeth.
• Ground black pepper

Preparation:

Cut the zucchini into small cubes. Salt the zucchini and mix. Leave the zucchini for 30 minutes until it softens and releases its juice. Chop the walnuts, preferably with a knife. By chopping nuts with a blender, we risk losing the taste in the salad.

When the zucchini is salted, drain the excess juice and pat it dry with a paper towel. Place the zucchini in a wide-bottomed frying pan.

The zucchini must be laid out in one layer. If the size of the pan does not allow, then fry the zucchini in two stages.

Fry the zucchini for 5 minutes, then transfer to a salad bowl and mix with herbs, nuts and garlic. Salt and pepper to taste.

Bon appetit.

We all love Korean carrots. Some people use it in salads, while others serve it as a separate snack. Let's experiment with the traditional recipe and add zucchini to it. Tasty, satisfying and very healthy.

Ingredients:

• Zucchini - 1 kg
• Carrots - 1 pc.
• Sugar - 40 g
• Salt - 60 g
• Coriander - 20 g
• Ground red and black pepper - to taste
• Vinegar - 1 tbsp. l.
• Bell pepper - 1 pc.
• Vegetable oil

Preparation:

Three carrots on a grater in Korean style.

In this salad, it is better to use young zucchini, where there are no seeds yet.

Cut the zucchini into half rings and add to the carrots. We clean the bell pepper from the seeds and cut off the stalk. Cut the pepper into strips and add to the vegetables.

Mix all the vegetables in a salad bowl, add salt and leave for 20 minutes so that the vegetables release juice. Meanwhile, chop the garlic.

After 20 minutes, squeeze the vegetables from the juice and add the garlic. Next add sugar, vinegar, coriander, black and red pepper. Mix everything well. Season the salad with sunflower oil.

This appetizer can be served as a side dish for meat, or can be eaten as a main course. Tasty and very healthy, it does not require much time.

Ingredients:

• Eggplants - 2 pcs.
• Zucchini - 2 pcs.
• Ginger root - 10 g
• Chili pepper - 1 pc.
• Soy sauce - 100 ml
• Lemon - 0.5 pcs.

Preparation:

Cut the eggplants and zucchini into cubes and fry in a wok on each side for 3 minutes. The vegetables should have a beautiful golden color. After the vegetables are fried, place them in a sieve and let the excess oil drain.

Now let's prepare the dressing. Finely chop the garlic, ginger and chili pepper. Fry in a separate pan with 3 tablespoons of olive oil. Fry the vegetables for about 3 minutes. The main purpose of frying is for the vegetables to release their juices and flavor to the oil. Mix garlic, ginger, chili, juice of half a lemon and soy sauce. Mix well, add pepper and salt if desired.

Remove the vegetables from the sieve and place them in a salad bowl, pouring hot sauce over them.

Bon appetit.

Many people think that a vegetarian diet is boring and monotonous. However, this is a misconception. There is an incredible amount of delicious, satisfying and very interesting recipes for vegetarian dishes. Take this appetizer for example.

Ingredients:

• Zucchini - 3 pcs.
• Carrots - 1 pc.
• Young garlic - 1 bunch
• Celery - 4-5 stalks
• Ginger
• Sesame oil
• Dough - 3 sheets
• Tomato paste

Preparation:

Finely chop the garlic and celery. Cut the zucchini and carrots into small cubes. Fry the carrots in sesame oil, after 3 minutes add garlic, celery, and zucchini. Mix everything well, add tomato paste, cumin and ground ginger. Mix well and simmer for 10 minutes.

We will set aside a small part of the resulting snack. Divide the rest into pieces of dough. Let's make envelopes from the dough and close the edges well. Fry the resulting envelopes in oil. The appetizer should be served with the filling set aside earlier.

Bon appetit.

A delicious vegetable snack will always decorate your table.

Ingredients:

• Zucchini - 2 pcs.
• Carrots - 1 pc.
• Honey - 1 tsp.
• Apple cider vinegar - 1 tsp.
• Oil
• Bell pepper 1 pc.
• Dill
• Parsley
• Basil
• Garlic

Preparation:

We clean the zucchini and cut it into thin slices.

You can use a vegetable peeler to get extra thin slices.

Pass the garlic through a press. Cut the bell pepper into thin slices. .

Salt the zucchini and leave for 20 minutes to release excess juice. Then drain the juice from the zucchini. Three carrots on a fine grater. Mix vegetables in a salad bowl.

Let's prepare the dressing, for this we mix the garlic, small greens and mix everything well. In a separate bowl, mix all liquid ingredients. Mix well and mix with herbs and garlic.

Pour the resulting sauce over the vegetables in the salad bowl.

If you haven’t tried this adjika yet, you’ve lost a lot. Be sure to prepare it for next winter.

Ingredients:

• Zucchini - 1.5 kg
• Carrots - 250g
• Sweet pepper - 250 g
• Garlic - 1 head
• Tomato paste - 150 ml
• Black pepper - 1 teaspoon
• Red pepper - 1 s. L.
• Salt - 25 g
• Sugar - 60 g
• Vinegar - 50 ml
• Oil - 100 ml

Preparation:

Wash and clean the vegetables. Cut all the vegetables into arbitrary pieces and pass through a meat grinder. Now add tomato paste, butter, bay leaf, sugar, and salt to the vegetable mass. Mix everything well. Put the vegetables on the fire. Cook for 40 minutes after boiling. After boiling, add red and black pepper, garlic and mix everything well again. A minute before it’s ready, pour in the vinegar.

Pour the finished adjika into sterilized jars, after removing the bay leaf.

Wrap the jars in a blanket.

Spicy, juicy and incredibly aromatic, it is sure to please everyone without exception.

Ingredients:

• Zucchini - 1.5 kg
• Carrots - 250 g
• Onion - 250 g
• Vegetable oil - 0.5 cups
• Vinegar 6% - 0.5 cups
• Sugar - 0.5 cups
• Salt - 1.5 cups
• Garlic - head
• Hot peppers

Preparation:

Grated zucchini and carrots in Korean style. Finely chop the onion. Mix all the vegetables, add garlic, sugar, salt, vinegar, pepper and oil. Mix everything well again. Leave the vegetables to marinate for 2.5 hours. In the meantime, sterilize the jars.

After 2.5 - 3 hours, the vegetables will give a pleasant juice. Stir the vegetables without pouring out the juice. Place the salad in sterilized jars.

Place a towel or silicone mat on the bottom of the multicooker. Place the jars, cover with a lid and fill with boiling water. The water should be level above the shoulders.

Sterilize the jars using the Multicook program for 10 minutes. Then we take out the jars and screw them on.

It is believed that in winter, among other preparations, there should be spicy squash caviar. This universal appetizer will harmoniously complement many dishes, and when eaten on its own it will also be very tasty. There are several cooking recipes, and they all differ in additives, cooking method and spiciness. Therefore, it is worth familiarizing yourself with all the options and choosing the most suitable one.

Secrets of making spicy caviar from zucchini for the winter

Homemade squash caviar is becoming popular again, since store-bought products often contain preservatives, flavor enhancers and dyes, which are not present in home-made products. In addition to quality characteristics, taste and even price suffered.

Therefore, homemade caviar for the winter will be tastier and healthier, and if something prevented the cultivation of zucchini in the country, you can always buy it.

Cooking caviar has its own nuances:

1. Jars, lids, ladle and other utensils are sterilized.
2. If there are a large number of canning containers, use an electric oven (the cans are loaded into a cold container, the indicator is set to 140 °C, and after 10 minutes the container is removed).
3. The evaporation method, proven over the years, also remains relevant: for this, the jar is placed over water boiling in a saucepan or kettle (on top of which there is a wire rack). As soon as the drops begin to flow down the jar, the container is sterilized (on average 5-7 minutes).
4. The contents of the spicy zucchini spark are prepared in several ways: fried, baked in the oven, stewed in a cauldron.
5. To cook zucchini, you need to prepare a pan with a thick bottom; a slow cooker will do.
6. Zucchini and accompanying vegetables are chopped in any usual way: using a blender, pounding, or in a meat grinder.

Attention! Squash caviar is a low-calorie product (only 98 kcal/100 g) and is quickly absorbed in the body. Removes salts from it, strengthens the walls of blood vessels, optimizes metabolism. Therefore, it is included in many health diets.

Rules for choosing products for spicy zucchini caviar

To ensure that spicy squash caviar does not let the housewife down in winter, you need to take a thorough approach not only to preparing the roll, but also to the first stage of the process - choosing the squash. Here are some simple but useful tips:

1. For cooking, use only fresh vegetables (picked from the garden no earlier than a day ago). Staleness will be indicated by a drying stalk and the appearance of lethargy. Fresh zucchini has a green and juicy stalk.
2. For caviar, the best option is young zucchini with thin skin (which can be pierced with a fingernail without much effort).
3. The size of the zucchini should not exceed 20 cm.
4. Dents, abrasions and darkened spots are undesirable on the vegetable.
5. If a mature zucchini lands on the table, you need to peel it and remove all the seeds.

Advice! For winter preservation, the best option would be zucchini that ripened in August-September.

Ingredients

As for the ingredients used to prepare spicy squash caviar, there are no strict restrictions, and everyone can add any component based on their own taste.

Caviar is prepared even from one ingredient - zucchini, but gourmets who want to diversify their taste preferences add:

• tomatoes, making caviar more juicy;
• eggplants, adding piquancy;
• mayonnaise, which will add softness;
• garlic, onion and pepper for spiciness;
• spices that saturate the taste;
• carrot;
• thick tomato paste.

Also, vegetable oil, vinegar, peppercorns, citric acid and herbs (optional) are added to the spicy squash caviar.

Recipe for spicy squash caviar for the winter

There are several ways to prepare the snack - from the traditional to the new method with the addition of various tasty ingredients.

Advice! Zucchini should be cut into cubes of the same size (1*1 cm) so that all the slices are cooked at the same time and to the same degree.

Common to all recipes is the obligatory washing of vegetables and peeling. Although some housewives do not remove it from young zucchini, it is still better to peel the vegetables.

Recipe No. 1 “Caviar comes from childhood”:

• zucchini – 3 kg;
• carrots – 1 kg;
• onions – 1 kg;
• tomato paste – 3 tbsp. l.;
• garlic – 1 head;
• sugar – 1 tbsp. l.;
• vegetable oil – 50 ml;
• vinegar 9% - 2 tbsp. l.;
• salt, pepper, herbs to taste.

1. Cut the washed and peeled zucchini into cubes and place in a frying pan with oil. Simmer over medium heat with the lid open (this will allow the moisture to evaporate faster). Under no circumstances should you fry zucchini for caviar!
2. Chop the remaining vegetables, grate the carrots on a medium grater and sauté in vegetable oil (no more than 10 minutes). Then transfer the vegetables to a clean container.
3. Using a crusher, make a homogeneous paste from the garlic cloves.
4. After mixing all the ingredients, you need to grind them in a blender or meat grinder.
5. Place the pan with the mixture on low heat and cook, stirring, for an hour. Then add sugar, pepper, salt, paste. Cook for another 30 minutes. Before finishing, add vinegar, wait another 5 minutes and turn off the heat.
6. Spicy caviar is ready! Now all that remains is to distribute the snack into the jars, roll up the lids and leave them upside down under a towel or blanket. Once the jars have cooled, they can be moved to the basement or refrigerator.

Recipe No. 2 “Caviar from the oven just like in the store”

For this recipe, the same products are used as in the first case, only bell pepper and mayonnaise are added.

1. Peeled and chopped vegetables are fried separately in vegetable oil (1-2 tablespoons). Frying together is unacceptable due to the fact that vegetables are ready after different times (onions, tomatoes - 2-3 minutes, zucchini - 7-10 minutes, carrots - 10-15 minutes).

   Attention! In this recipe, the carrots are not grated, but cut into rings, from which bars are then obtained. This will give the caviar more thickness.

2. Beat all ingredients with a blender, place the caviar on the stove, and wait until it boils. Boiling to form the required consistency should be done over low heat and with the lid open.
3. After 40 minutes add salt, proportions – 1 tsp. for 1 kg of zucchini.
4. To extend shelf life, add half a teaspoon of citric acid.
5. Hot squash caviar, freshly removed from the stove, is rolled into pasteurized containers.

A good example of how to quickly prepare delicious, spicy caviar for the winter from zucchini:

Terms and conditions of storage

The shelf life of homemade squash caviar may vary, depending on the method of rolling and containers for the snack. Thus, pasteurized and unpasteurized jars will provide caviar storage for up to a year. But in the first case, the temperature should not exceed + 20 o C, and in the second, it should not be higher than + 10 o C.

The best places to store spicy squash caviar are a basement, cellar, balcony or room where the temperature is constantly maintained at a low temperature. If the jar has been opened, it must be tightly screwed on with the lid and placed in the refrigerator. The shelf life in this case is 7-10 days.

Conclusion

Spicy squash caviar is a welcome appetizer on any table. Preparation will not cause much trouble, and the end result will be a familiar, but no less favorite snack. In addition, there will be no reason to doubt the usefulness and naturalness of the ingredients, and such caviar will be useful for both adults and children.

Spicy pickled zucchini- a tasty and unusual snack. In this recipe, the main role is played by the marinade; thanks to the set of herbs and spices, it turns out to be very aromatic, each piece of zucchini is imbued with spicy notes.

Zucchini is a fairly dense vegetable in texture; if properly marinated, it will be a more tasty snack than cucumbers or mushrooms. We suggest you stock up on the necessary ingredients and make a spicy zucchini preparation for the winter.

Spicy zucchini for the winter: recipe

The list of products is calculated for 1 liter jar:

• Zucchini – 800 grams;
• Water – 800 grams;
• Table vinegar – 80 grams;
• Sugar – 50 grams;
• Salt – 1 tbsp. l.;
• Hot chili pepper – 1 pod;
• Garlic – 3 cloves;
• Bay leaf;
• Paprika – 1 tbsp. l.;
• Ground black pepper – 1 tsp;
• Allspice – 2 peas;
• Parsley - 3 sprigs;
• Dill – 2 sprigs;
• Dry thyme – 3 sprigs.

1. So, having prepared everything you need, let’s begin the process, wash the zucchini well and place it on a kitchen towel to dry.

2. Prepare the marinade. Take the required amount of water, pour it into any container for the stove, put it on the fire, and bring it to a boil. Using a set of spices and spices, we create an incredibly aromatic marinade: pour paprika, salt, sugar into the water, throw in a bay leaf, add a sprig of thyme for a spicy aroma, throw in a couple of garlic rings and allspice. Bring the aromatic mixture to a boil, pour in the measured amount of vinegar, heat it up, remove from heat.

3. Cut the dried zucchini into circles of medium thickness.

4. We begin to fill sterile jars, place a ring of chili, sprigs of dill, parsley, one sprig of thyme, and several cloves of garlic on the bottom.

5. Now fill the jar with zucchini, also put parsley sprigs and a piece of chili on top.

6. Fill the filled jars with our aromatic marinade, using a seaming machine, tighten the jars with sterile lids; if the lids are screwable, simply screw them tightly.

8. Turn the jar upside down, cover it with a towel or blanket; when the jar has cooled completely, put it in the pantry or cellar.

Spicy pickled zucchini is ready, serve it as an appetizer with meat dishes, poultry, and fish. Bon appetit!

Have you made this spicy zucchini recipe before? Share in the comments!

Zucchini remains one of the most popular vegetables on housewives’ tables. Its advantages are pleasant taste, versatility in preparation, low calorie content and great benefits. Fans of spicy dishes will appreciate this Korean zucchini appetizer recipe.

Cooking zucchini in Korean

This dish differs from others that use zucchini because it has a bright, rich taste. In addition, due to the lack of heat treatment, vegetables retain a lot of useful components. How to cook zucchini in Korean? For this purpose, various spices are used, a special place among which is red hot pepper. In the process of preparing the appetizer, other seasonings, herbs, and spices are used, which are selected by each cook according to his own preference.

Features of cooking

Young fruits, which do not need to be peeled, are ideal for snacking. Cooking Korean dishes involves using a special grater, which allows you to get thin, long straws. With its help, zucchini and other vegetables included in the composition are crushed. In different recipes, the set of products differs; onions, carrots, bell peppers, eggplants and other seasonal products can be added to the main component.

Korean zucchini - the most delicious recipe

The savory snack has a unique aroma and a bright, rich taste. You can prepare it fresh during the zucchini fruiting season, or you can make winter preparations by filling jars with salad. If you wish, you can use a ready-made set of seasonings for Korean dishes or add only the spices you like to vegetables. A spicy spicy appetizer will complement any side dish, meat or decorate a holiday table.

Instant marinated

This exotic dish is prepared very quickly and easily. Another important advantage that distinguishes Korean pickled zucchini is its low calorie content. The colorful pickled zucchini turns out to be finger-licking delicious! You can use different seasonings, but turmeric, paprika, basil, red or black pepper, and coriander are best suited here. The appetizer should be served cold, complementing it with fried potatoes with mushrooms, soups, and any meat and fish dishes. How to cook zucchini in Korean?

Ingredients:

• garlic cloves – 2 pcs.;
• dill, cilantro, parsley or other greens - 1 bunch;
• red/yellow bell pepper – 2 pcs.;
• carrots – 2 pcs.;
• vinegar – 2 tbsp;
• sesame – 1 tbsp;
• vegetable oil – 1/3 tbsp.
• seasonings (you can use a mixture for Korean dishes) – 1.5 tbsp.

Cooking method:

1. Cut the peeled carrots into strips or grate them on a special grater. Do the same with the zucchini (young ones do not need to be peeled).
2. Salt the vegetable shavings.
3. Peel the sweet pepper and cut into thin strips.
4. Mix vegetables in one bowl, add salt.
5. Heat the oil in a frying pan/saucepan, add spices.
6. After 10 seconds, remove the container from the heat and transfer the chopped vegetables into the pan with the seasonings, stirring them thoroughly with a spatula.
7. Add vinegar, finely chopped herbs and crushed garlic to the vegetables. Mix the ingredients thoroughly.
8. You need to marinate the finished salad in the refrigerator for only an hour, sprinkle with sesame seeds, after which you can try.

Salad for the winter

An excellent, very original version of the preparation is a recipe for Korean zucchini for the winter. This appetizer will be in demand on your table: its light, spicy taste will complement any dish with which it is served. Korean zucchini salad for the winter is very easy to prepare and does not take much time. Spices can be selected based on personal taste, but experienced chefs recommend adding red pepper or paprika. How to make Korean zucchini for the winter?

Ingredients:

• onion – 0.5 kg;
• sugar – 1 tbsp;
• large bell peppers – 5 pcs.;
• carrots – 4 pcs.;
• vinegar - 1 tbsp.;
• young zucchini/zucchini – 2.5 kg;
• greenery;
• vegetable oil – 1 tbsp.;
• garlic – 3 heads;
• seasonings

Cooking method:

1. Grate carrots and zucchini using a Korean salad grater.
2. Onions and peppers should be cut into thin strips.
3. Finely chop the garlic and herbs and add to the vegetables.
4. Prepare the marinade from oil, vinegar, sugar and seasonings. They should be poured over the vegetables, leaving them to marinate for 3 hours.
5. Then distribute the zucchini salad among the jars, compacting tightly. Sterilize the workpiece and seal the containers with lids.

Without sterilization

It is not necessary to sterilize the appetizer before rolling: due to the large amount of spices and vinegar in the salad, it can be stored for a long time without heat treatment. Without sterilization, Korean-style zucchini can be kept in the refrigerator, basement or any other cool room. A tasty appetizer will serve as an excellent addition to soups and side dishes.

Ingredients:

• onion – 0.5 kg;
• spices for Korean dishes - 1 tbsp;
• sugar – 1 tbsp;
• garlic cloves – 6 pcs.;
• sunflower oil – 2/3 tbsp.;
• young zucchini/zucchini – 3 kg;
• bell pepper - 5 pcs.;
• carrots – 0.5 kg;
• ground hot pepper – 1 tsp;
• vinegar - 1 tbsp.;
• salt – 3 tbsp.

Cooking method:

1. Grate the peeled (if necessary) fruits on a special grater. This does not apply only to garlic and onions.
2. The onion should be chopped into half rings, and the garlic should be pressed through a press.
3. Place all prepared ingredients in a deep container, add spices, vinegar, sugar, salt, oil.
4. The mixture needs to be marinated for at least an hour, then the zucchini appetizer is placed on the fire and, after boiling, simmered for another 5 minutes.
5. The hot workpiece should be placed in a sterilized container, poured marinade on top, and sealed with lids.

Heh

This dish has an unusual, pleasant taste and unforgettable aroma, and is very simple to prepare. This Korean salad can even be preserved if desired. In the process of preparing Korean-style zucchini heh for the winter, you will only need to thinly slice the vegetables, pour the marinade over them, and then distribute them into jars. Below is a detailed description with photos of how to prepare a delicious zucchini snack.

Ingredients:

• onion – 1 pc.;
• sunflower oil – ½ tbsp.;
• zucchini/zucchini – 1 kg;
• 9% vinegar – 1 tsp;
• sweet pepper – 2 pcs.;
• garlic cloves – 3 pcs.;
• medium-sized young carrots – 2 pcs.;
• sugar and salt - 1 tsp each;
• seasonings, including chili;
• greenery.

Cooking method:

1. Wash and peel the zucchini, sweet peppers, carrots, chop into strips or very thin slices. Scald the zucchini shavings with boiling water, then drain in a colander.
2. Cut the onion into half rings, chop the chili (if using) very finely.
3. Combine the prepared fruits in a bowl, add chopped herbs, crushed garlic, salt, spices, vinegar, sugar.
4. When the workpiece has been marinated for half an hour, roll it into treated jars.

With carrots

This appetizer is best served with boiled or fried potatoes, or as an aperitif at a festive feast. Cooking Korean-style zucchini and carrots for the winter is quick and easy. You can supplement the main component with various vegetables. The recipe below uses bell peppers, onions, and carrots. Adjust the spiciness of the dish to suit your tastes by increasing or decreasing the suggested amount of pepper.

Ingredients:

• salt – 2 tbsp;
• garlic cloves – 2 pcs.;
• zucchini/zucchini – 3 pcs.;
• Korean-style carrots – 0.3 kg;
• sugar – 1 tsp;
• greenery;
• vinegar – 0.1 l;
• pepper – 1 tsp.

Cooking method:

1. Zucchini should be cut into small cubes.
2. Boil about a glass of water in a saucepan. Add sugar/salt and vegetable pieces.
3. Next, you need to pour vinegar into the pan, boil the ingredient for a couple of minutes and remove the dishes from the heat.
4. Cool the fruits, place in a clean dish, add Korean carrots, crushed garlic, pepper, and chopped herbs.
5. Gently mix the ingredients and leave the snack in the refrigerator for a couple of hours.
6. When serving the salad, drizzle it with olive oil and a little soy sauce.

Acute

Like other Asian salads, this one turns out very spicy, aromatic and tasty. This is ensured due to the content of chili pepper, various spices and herbs in the recipe. Spicy is an excellent preparation option that can be served with any food, be it first courses, meat, fish or mushroom dishes. Below is a description of how to make Korean-style zucchini as in the photo from a culinary magazine.

Ingredients:

• sugar – 3 tbsp;
• ground black/red pepper;
• carrots – 2 pcs.;
• vinegar - 3 tbsp;
• Korean seasoning;
• young zucchini/zucchini – 3 pcs.;
• salt – 1.5 tsp;
• garlic cloves – 5 pcs.;
• dill;
• chili pepper.

Cooking method:

1. Cut the zucchini into very thin rings/half rings.
2. Place pieces of vegetables, Korean seasoning, salt, sugar, sugar, ground pepper and chili, crushed garlic into jars in layers.
3. Add vinegar and sunflower oil, grated carrots and chopped dill.
4. Leave the workpiece to sit for half an hour, then sterilize it and seal the container.

Instant snack

Crispy zucchini rings and sweet carrots are marinated in Korean seasoning, resulting in the desired spiciness and pleasant aroma. Korean has a rich, incomparable taste, it perfectly stimulates the appetite and can be served not only with other food, but even as an independent dish. Below is a detailed recipe with photos.

Ingredients:

• garlic – 2 heads;
• onions – 4 pcs.;
• greenery;
• medium zucchini/zucchini – 6 pcs.;
• Bulgarian yellow/red pepper – 4 pcs.;
• carrots – 2.5 pcs.;
• sugar – 150 g;
• hot red pepper – 1 tsp;
• vinegar - ½ tbsp.;
• salt – 1.5 tbsp;
• sunflower oil – 1 tbsp.;
• ground black pepper – 0.5 tsp;
• ground coriander – 1 tsp.

Cooking method:

1. Peel the carrots and chop them into thin strips using a Korean grater.
2. The remaining fruits are also cleaned, removing excess parts - stalks, seeds, etc. Zucchini is cut into thin cubes, onions - into half rings, peppers - into strips.
3. The garlic should be pressed, the greens should be chopped very finely (they must first be soaked for a couple of hours in cold water).
4. All components are placed in one container and filled with a marinade of salt, spices, vinegar and oil. The mixture should be stirred and covered with a lid, leaving to sit at room temperature for at least an hour.
5. The vegetables will release a lot of juice, along with which the salad is laid out in a sterilized container.
6. The snack needs to be sterilized and then rolled into jars.

Real jam

There are a huge number of recipes, but only some of them can be called useful, preserving a lot of vitamins and other valuable substances. Finger lickable in Korean belongs to this group of preparations. In order for the dish to turn out, it is important to maintain the accuracy of the specified proportions of products, then the taste of the snack will not disappoint you.

Ingredients:

• apple cider vinegar – 1 tbsp;
• young zucchini/zucchini – 2 pcs.;
• water – 2 tbsp.;
• salt and sugar - 1 tbsp each;
• mustard beans – 10 pcs.;
• garlic cloves – 2 pcs.;
• chili and allspice.

Cooking method:

1. Prepare the fruit by peeling it. Cut the zucchini in half lengthwise. Remove the seeds and cut the pulp into thin slices.
2. Place the pieces vertically in the jars.
3. Prepare the marinade by combining water with vinegar, salt, sugar, and garlic cloves. Pour it over the vegetables and roll up the container.

With Korean seasoning for the winter

Habitual pickles can get boring during the cold half of the year, so many housewives try to make various interesting preparations to diversify the diet of their relatives. An excellent option for an unusual and easy-to-prepare snack is zucchini with Korean seasoning for the winter. They should be eaten with potatoes of any type, meat or fish dishes.

Ingredients:

• vinegar - 1 tbsp.;
• young carrots – ½ kg;
• greenery;
• sunflower oil – 1 tbsp.;
• bell peppers – 5 pcs.;
• onion – ½ kg;
• garlic heads – 2 pcs.;
• young zucchini – 3 kg;
• Korean seasoning;
• sugar – 1 tbsp.

Cooking method:

1. First, you should grate the vegetables on a special grater (except for garlic and onions).
2. Then sugar and Korean seasoning are added to the ingredients.
3. The onion is cut into strips, the garlic is pressed through a press.
4. All products are combined in a bowl and poured with a marinade of oil, vinegar, salt, spices, and herbs.
5. After an hour, the snack is laid out in sterilized containers and sealed with lids.

Secrets of cooking zucchini in Korean

Despite the fact that preparing the dish is not at all difficult, there are certain Korean secrets that can make the snack even tastier. What is important to consider:

1. For cooking, it is better to take young fruits without flaws or damage. Overripe zucchini is not suitable because it contains large, coarse seeds that will take too long to remove.
2. You can mix different varieties in one preparation, for example, zucchini and white. The main thing is to choose fruits that are the same size.
3. If the salad contains eggplants, they are first placed in cold salted water, then the dish will not be bitter.
4. It is important to keep the Korean appetizer in the marinade for the required amount of time, so that the food is evenly saturated with seasonings and acquires a pleasant aroma.

Video

Step 1: Prepare the zucchini.

Step 2: Prepare the bell pepper.

Step 3: Prepare the garlic.

Step 4: Stew the spicy zucchini.

Step 5: Canning the spicy zucchini.

Step 6: Serve the spicy zucchini.

This amount of ingredients yields 7.5 liters of spicy zucchini.

Instead of tomato juice, you can use fresh tomatoes, chopped using a blender or minced through a meat grinder.

It is better to preserve spicy zucchini in small jars. You know, just open it and eat it right away, and not leave it in the refrigerator indefinitely.