Korean zucchini salad for the winter

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.

Bon appetit!