Spicy zucchini for the winter is an appetizer that will especially appeal to lovers of this vegetable. The shelf life of zucchini is short, but using canned food you can enjoy them all year round. Traditionally, not a single holiday table is complete without canning. Many different dishes are prepared from zucchini, one of them is a spicy appetizer, which we suggest you make during the season.
Spicy zucchini for the winter ingredients
- Zucchini – 2 kilograms;
- Carrots – 2 pieces;
- Garlic – 2 medium sized heads;
- Seasoning for cooking carrots in Korean – 0.5 packs;
- Granulated sugar – 0.5 tablespoons;
- Coarse salt (without iodine) – 1 tablespoon;
- Table vinegar (9%) – 0.5 cups;
- Vegetable oil – 1 cup.
Cooking spicy zucchini for the winter
For harvesting, you can take any fruit, both young and overripe, with one caveat that the old ones will have to be peeled and pitted. The same fruits are suitable for Let's start cooking.
Stage 1: preparation of products. Zucchini should be washed and cut into cubes or slices. Peel the carrots from the outer peel and chop them on a grater. Place the zucchini and carrots in one container and mix.
Stage 2: prepare the marinade. In a separate bowl, mix chopped garlic, seasoning, sugar, salt, add vinegar and oil. Mix the mass.
Stage 3: marinate the appetizer. Add the prepared marinade to the zucchini and carrots, mix well and leave the mixture to steep for 3 hours.
Stage 4: final. We distribute the finished mass into pre-prepared jars up to the level of the hangers and place them in a container with water, at the bottom of which you need to place a stand or rag to preserve the workpiece. We wait for the boil to start and sterilize for 30 minutes. Afterwards, immediately seal it tightly, turn the jars over and cover them with towels or a blanket, let them cool.
In Soviet times, our mothers and grandmothers tried to make as many preparations as possible for the winter. We canned everything, from berries to vegetables. It was believed that a good housewife's pantry shelves should certainly be bursting with various pickles and seams. Nowadays, vegetables and fruits are increasingly frozen for the winter - quickly and without hassle. But not all foods are good frozen. For example, cucumbers or zucchini completely lose their taste when defrosted, so it is better to preserve them for the winter.
Spicy winter zucchini in tomato sauce will especially appeal to lovers of peppery dishes. Although, if the portion of hot pepper specified in the recipe is halved or completely eliminated, then admirers of more delicate dishes will also appreciate this vegetable appetizer.
Spicy winter zucchini fried in tomato sauce
fried zucchini in tomato sauce photo recipe
The amount of vegetables indicated in the recipe is calculated for one liter jar.
Ingredients:
- zucchini – 1 kg,
- onions – 2 pcs.,
- garlic – 3 cloves,
- fresh tomatoes – 400 g,
- hot (hot) pepper – 2 pcs.,
- allspice peas 4 -6 pcs.,
- parsley - a small bunch,
- sunflower oil for frying – 100 ml,
- rock salt – 2 tsp,
- granulated sugar – 1.5 tsp,
- vinegar 9% - 1 tbsp.
Cooking process:
Young, small-sized zucchini with thin skin and small seeds are simply ideal for rolling. They just need to be peeled and cut into slices 1 cm thick. The situation is different with mature zucchini: remove the skin from them, cut them in half lengthwise, carefully remove the pulp with coarse seeds using a tablespoon. Then cut the fruits into half rings, fingers or small cubes, add a small teaspoon of rock salt, mix thoroughly.
Fry the zucchini in hot sunflower oil on both sides until light golden brown. Set aside.
Now we are preparing a spicy tomato sauce for fried zucchini. Fry the peeled and finely chopped onion in a frying pan with sunflower oil until transparent.
Cut the tomatoes into cubes and add them to the onion. Fry, stirring, for another 10 minutes.
Add garlic, hot pepper and sweet peas to the vegetables.
Grind the fried vegetables with an immersion blender into a homogeneous thick mass.
Return the tomato puree back to the stove, add granulated sugar, 1.5 tsp. salt, a spoonful of vinegar, chopped parsley. Simmer the sauce over low heat for 10 minutes, stirring.
Wash the seaming jar thoroughly and boil the lid for several minutes. Place two tablespoons of tomato sauce on the bottom of a clean, dry jar, then the fried zucchini. Alternate zucchini with spicy filling.
Cook spicy winter zucchini in tomato sauce by sterilization. Place a small piece of cloth or towel on the bottom of a large pan and place the jar on it.
Cover the glass jar with an iron lid, pour water up to the hanger, and send the zucchini in the tomato to sterilize over moderate heat for 50 minutes.
After the specified time has passed, carefully remove the jar of zucchini from the pan. We cover the fried zucchini for the winter with a lid and store it in a cool, dry place.
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:
- 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).
- Salt the vegetable shavings.
- Peel the sweet pepper and cut into thin strips.
- Mix vegetables in one bowl, add salt.
- Heat the oil in a frying pan/saucepan, add spices.
- 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.
- Add vinegar, finely chopped herbs and crushed garlic to the vegetables. Mix the ingredients thoroughly.
- 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:
- Grate carrots and zucchini using a Korean salad grater.
- Onions and peppers should be cut into thin strips.
- Finely chop the garlic and herbs and add to the vegetables.
- Prepare the marinade from oil, vinegar, sugar and seasonings. They should be poured over the vegetables, leaving them to marinate for 3 hours.
- 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:
- Grate the peeled (if necessary) fruits on a special grater. This does not apply only to garlic and onions.
- The onion should be chopped into half rings, and the garlic should be pressed through a press.
- Place all prepared ingredients in a deep container, add spices, vinegar, sugar, salt, oil.
- 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.
- 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:
- 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.
- Cut the onion into half rings, chop the chili (if using) very finely.
- Combine the prepared fruits in a bowl, add chopped herbs, crushed garlic, salt, spices, vinegar, sugar.
- 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:
- Zucchini should be cut into small cubes.
- Boil about a glass of water in a saucepan. Add sugar/salt and vegetable pieces.
- Next, you need to pour vinegar into the pan, boil the ingredient for a couple of minutes and remove the dishes from the heat.
- Cool the fruits, place in a clean dish, add Korean carrots, crushed garlic, pepper, and chopped herbs.
- Gently mix the ingredients and leave the snack in the refrigerator for a couple of hours.
- 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:
- Cut the zucchini into very thin rings/half rings.
- Place pieces of vegetables, Korean seasoning, salt, sugar, sugar, ground pepper and chili, crushed garlic into jars in layers.
- Add vinegar and sunflower oil, grated carrots and chopped dill.
- 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:
- Peel the carrots and chop them into thin strips using a Korean grater.
- 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.
- 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).
- 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.
- The vegetables will release a lot of juice, along with which the salad is laid out in a sterilized container.
- 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:
- Prepare the fruit by peeling it. Cut the zucchini in half lengthwise. Remove the seeds and cut the pulp into thin slices.
- Place the pieces vertically in the jars.
- 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:
- First, you should grate the vegetables on a special grater (except for garlic and onions).
- Then sugar and Korean seasoning are added to the ingredients.
- The onion is cut into strips, the garlic is pressed through a press.
- All products are combined in a bowl and poured with a marinade of oil, vinegar, salt, spices, and herbs.
- 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:
- 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.
- 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.
- If the salad contains eggplants, they are first placed in cold salted water, then the dish will not be bitter.
- 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
- Spicy zucchini will complement any main course. And so, first of all, you and I must peel and finely chop the zucchini into cubes.
- Next, we will wash, peel and cut all the peppers into the same size cubes.
- Now we take a large saucepan and pour tomato juice into it. Add vinegar, sugar, vegetable oil and salt. Bring the mixture to a boil.
- Next we need to add the zucchini and pepper to the boiling marinade, wait until it boils and cook together for another 20-30 minutes. Depends on the size of the cubes.
- At the same time, we need to chop the garlic. This can be done in any convenient way.
- We need to add chopped garlic to the zucchini and mix everything well.
- Then we need sterilize jars and spread the boiling mixture over them. Cover them tightly with lids. We will sterilize the jars for 15 minutes and roll them up.
- After this, we will wait for them to cool completely at room temperature, and only then we will put them in the pantry. You can choose another place in which the spicy zucchini will be stored. However, it must be dark and dry.
It's quite simple! Now you know how cook spicy zucchini for the winter for the whole family. This is a great dish to place in the center of the table for the winter holidays. In addition, here you can check how much you and your family love spicy food!
