Korean zucchini salad for the winter, this is exotic on the winter table and the surprised exclamations of guests.
Cooking time 3 hours
Zucchini 3 pcs
Carrots 1-2 pcs
Bell pepper 2 pcs
Vegetable oil 120 ml
Vinegar 9% 100 ml
Sugar (sand) 2 tbsp. l.
Salt 1 tbsp l.
Seasoning for Korean carrots 1 tsp
Sweet ground paprika 1/2 tsp
Cardamom 1 pinch.
Zucchini is well washed and dried.
Grate in Korean.
Leave only the middle and tails from the zucchini.
Peel the peppers and carrots.
Add grated carrots and sliced peppers to the zucchini.
Add sugar, salt and spices to a bowl of vegetables.
Add vinegar and oil.
Stir well and leave for 2 hours.
Put the prepared salad mixture in clean jars and pour over the salad marinade.
Sterilize the jars 10 minutes after boiling. Put in a blanket for 12 hours.
Korean zucchini salad for the winter is ready. Store in a cool place.