Everyone knows Korean carrots - this dish has long and deservedly gained popularity. Korean zucchini is much less known, although this preserved salad has no less outstanding flavor. Below is a recipe for its preparation.
Flavor characteristics
In the taste of this salad, zucchini and carrots are decisive, coriander emphasizes the flavor range, and onions and hot peppers give it spiciness and piquancy. 
In general, it turns out a great combination, which very many people will like.
Learn how to grow zucchini on the garden plot by the seedling method, how to grow zucchini from seeds, why empty flowers appear on zucchini, and also learn how to effectively deal with pests and zucchini diseases.
Which zucchini is better to take for harvesting
The most suitable for this salad are young medium-sized zucchini, they will provide the best taste. But, in principle, fit more mature, overgrown vegetables. 
When using such specimens, they will have to be cleaned before cooking.
Preparation of cans and lids
For canning salads, it is necessary to sterilize caps and jars. It is more convenient to simply boil the lids; to sterilize the cans, you can use one of the following methods:
- process the banks with steam for 15 minutes; for this, it is more convenient to use a special round plate with holes for cans, which is placed on a boiling pan;
- if there is a suitable saucepan, you can boil the jars in it;
- banks can be sterilized in the microwave, for which they pour a small amount of water (a layer of a couple of centimeters), put in a microwave and set the timer for three minutes at a power of 700 watts.
We recommend to get acquainted with various methods of sterilization of cans at home.
Kitchen tools
For cooking zucchini in Korean will need:
- grater for Korean carrot;
- kitchen knife;
- cutting board;
- capacity for salad;
- a bowl for re-sterilization of cans already containing lettuce (you can use a salad bowl if only it can be set on fire);
- kitchen stove.
Ingredients
To prepare this salad, you will need the following products:
- zucchini - 3 kg;
- carrots - 0.5 kg;
- onion - 0.5 kg;
- Hot pepper - 1 pc .;
- sugar - 150 g;
- Vinegar 9% - 200 g;
- vegetable oil - 150 g;
- coriander - 2 tbsp. l .;
- salt - 3 tbsp. l
Step by Step Cooking Process
If zucchini is too large, then they should be cleaned, young medium-sized vegetables should not be cleaned.
- Squash grated on the Korean carrot.
Important! The core of zucchini with porous pulp and seeds is not rubbed and not used.
- On the same grater carrot rubbed.
- Onions are cut into thin half-rings, which are disassembled into individual strips.
- Hot pepper is cut into circles, the seeds can be removed, and you can leave.
- All grated and sliced folded into a bowl, there are added the rest of the ingredients: salt, sugar, ground coriander, vegetable oil, vinegar, after which everything is mixed.
- Mixed ingredients are left in the basin for at least 30 minutes.
- After the salad has stood for the allotted time, it is mixed again.
- Next, lay out the salad on the banks and close the lids.
To sterilize the jars set in a bowl with warm water. The layer of water should be below the cap about a couple of centimeters. The water is brought to a boil; after boiling, the time necessary for sterilization begins to count: the 0.5-liter jars are kept for 15 minutes, the 0.7-liter tank is 20 minutes, the liter tank is 30 minutes.Did you know? Korean-style carrot was invented by Koreans living in the post-Soviet space as a substitute for some traditional Korean dishes, for the manufacture of which it was impossible to get some ingredients.
Video: how to cook Korean zucchini salad for the winter After sterilization, the jars are removed and put to cool.
Where to store Korean salad
If during canning everything was properly sterilized, the lid was tightly closed, then the conservation can theoretically be stored for several years at room temperature.
In reality, it is better to create reserves of preservation in such a way that it lasts until the emergence of fresh ground vegetables. Thus, canned vegetables will be stored incomplete year. 
Keep them in a dark place, preferably in the closet. You can save on a heated and glazed balcony or loggia (so that they do not freeze), suitable for storage and cellar.
We advise you to get acquainted with the best recipes zucchini blanks for the winter, as well as how to cook pickled and dried zucchini.
What to bring to the table
Squash in Korean can be served as a side dish for meat. They also go well with boiled and fried potatoes, buckwheat, rice, barley. Perfectly suited to spirits as a snack.
Users of the network on the preparation of Korean zucchini salad
So: -2kg zucchini; -8 bolg peppers; -4 carrots;
For marinade: - 2 tablespoons. salts; -1 Art. sugar; -1st vegetable oil; -1 Art. 9% vinegar; - Seasoning for carrots in Korean (to taste around a pack).
Preparation: 1. Squash and carrots, three grated for carrots in Korean. 2. Pepper mode thin slices. 3. We throw all this into the marinade and let it stand for 5 hours (stirring occasionally). 4. Further, all of the banks (sterilized and dry) and sterilized for 20 minutes. Output 5 cans of 0.5 l.
The recipe is simple, but very tasty.
The recipe of zucchini in Korean is simple, the ingredients of this salad are very common and inexpensive, so problems with its manufacture should not be. At the same time, the salad has a high taste and can be used with many dishes.
