Korean-style squash salads for the winter

Patissons loyally complement any salad. Even in a spicy dish, they behave acceptable, Korean-style squash for the winter, proof of that. The taste of these vegetables is somewhat similar to zucchini, although it belongs to the pumpkin family. The delicate texture of the pulp makes it easy to absorb the aroma and taste of nearby ingredients, so spicy snacks from them are especially rich. The unusual shape resembling a plate looks aesthetically pleasing pickled in jars for the winter. They can not only be canned whole, but also combined with other vegetables in salads. The use of this fruit is recommended for patients with anemia, obesity, heart and kidney ailments. Healthy people can maintain their immunity at the proper level, because squash contains vitamins A, B, C, PP, potassium, calcium, phosphorus, copper, zinc and many other useful trace elements.

Preparation of ingredients

When making preparations for the winter from squash in Korean, you need to select young and soft vegetables. If you come across ripe, huge fruits, then they must be peeled and pitted. You should never ignore the blanching procedure. It is necessary to destroy microorganisms on the surface of the fruit and get rid of air bubbles. This procedure should be performed with the vegetables in the colander. Heat the water and scald the contents of a colander or metal sieve with boiling water. If there is a thick rind, the process must be repeated twice. After all, the squash should be placed in cold water to maintain their strength, otherwise they may turn into gruel. This vegetable goes well with fruits in salads (apples, oranges, lemons), as well as with vegetables (cucumbers, peppers, tomatoes). For example, a spicy vegetable salad with squash is very popular. Korean-style squash recipes for the winter will allow you to bring this excellent snack to life. Such a vegetable combination will definitely include carrots, onions and bell peppers. To make such a provision, you need to stock up on a lot of patience and time. Preparing vegetables requires a lot of effort because they are all grated. Among the spices must be a seasoning for Korean carrots.

The classic version of Korean patissons for the winter

To prepare Korean squash for the winter, you will need 3 kilograms of vegetables. Among the additional ingredients, you need to prepare a pound of carrots, 0.5 kg of onions, 6 pieces of bell pepper, 6 heads of garlic and red pepper. For refueling, you need 1 cup (150 grams) of sugar, 2 tbsp. tablespoons of salt, 1 cup of vinegar and 1 cup of vegetable oil.

Preparation:

1. Wash the squash, peel the greens.
2. Grind on a grater.
3. Do the same with carrots.
4. Chop the onion.
5. Turn the pepper into slices of half rings.
6. Process the garlic with a crush.
7. Combine all ingredients, adding Korean carrot seasoning, black pepper, parsley, dill, hot red pepper. Pour in oil and vinegar.
8. Place in jars and send for sterilization, which lasts 15 minutes.
9. Remove from water and tighten with lids. Done!

This spicy dish is not recommended for patients with ulcers.

Korean-style vegetable squash salad for the winter

To make a salad of squash in Korean for the winter, you need to take 1 kilogram squash... Additional components will be two large carrots, a head of onion, 3 pieces of bell pepper, a head of garlic, bunches of parsley and dill. The filling will include: 50 ml of sunflower oil, 1 tbsp. a spoonful of salt, 0.5 teaspoon of ground black pepper, vinegar (70%) - 1 teaspoon, and, of course, seasoning for Korean carrots - 1 pack.

Preparation:

1. Turn clean squash into plates.
2. Cut the pepper, remove the pits and chop it into strips.
3. Grate carrots.
4. Get half rings from the bulbs.
5. Finely chop the parsley and dill.
6. Pass the cloves of garlic through a grater.
7. Mix vegetables and add spices. Drizzle with water (1 glass).
8. Place the salad in a large bowl, put a plate on top of the vegetables, and press down with a jar of water. Leave for a couple of hours to extract juice.
9. Spread out into banks squash in Korean for the winter and send for the sterilization procedure for 10 - 15 minutes.
10. Remove the jars from the pan, tighten the lids tightly and allow to cool. The provisions are ready.

Before sterilizing the salad in jars, be sure to put a cotton towel or a piece of cloth on the bottom of the pan. This will help avoid possible cracks in the glass container.

To make Korean-style squash for the winter, you don't need to have a bag of Korean carrot seasoning on hand. You can do it yourself. For this you need black ground pepper, red ground pepper, garlic, dried basil, coriander. Enjoy your meal!