Delicate Korean-style spicy zucchini will become your favorite salad. For this recipe, select small, young vegetables. Soak vegetables in water before preparing the salad to keep them crisp and juicy.
Ingredients
Cooking process
Step1of 6
Wash the zucchini and leave it in cold water for 1 hour. Then dry with paper towel, peel and cut into thin slices.
Steptwoof 6
Wash the peppers, peel and cut the pulp into strips.
Step3of 6
Cut the onion into half rings, grate the carrots. Transfer all vegetables to a large container, add chopped garlic, pour in vinegar, add salt, sugar and spices.
Step4of 6
Heat the vegetable oil and pour it hot into the vegetables, mix well. Cover the bowl with a clean towel and let the salad sit at room temperature for 3 hours. During this time, they will let the juice and marinate.
Step5of 6
After a while, mix the salad well, place in clean, dry jars, cover with sterilized lids. Sterilize salad jars for 15-30 minutes in boiling water.
Step6of 6
Wrap the cans with lids, cover with something warm and, when the seams are completely cool, place in a cool place.
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