Korean-style zucchini for the winter – a simple and tasty recipe, how to cook step by step

Rinse the zucchini, cut into thin circles or small slices. Peel the Bulgarian pepper from seeds and stalks, cut into thin strips.

Peel the carrots, grate them on a Korean carrot grater. Onion cut into half rings.

Combine prepared vegetables in a bowl.

For dressing, combine salt, sugar, spices, vinegar and vegetable oil. Pour over vegetables and mix well. Leave the salad for 1 hour at room temperature.

Arrange the salad along with the resulting juice in pre-sterilized jars. Cover the jars with lids and send them to be sterilized in a pot of water (the water should reach the “shoulders” of the jars; the sterilization time for 0.5 l jars is 15 minutes from the moment the water boils in the pan).

After sterilization, roll up the jars, turn upside down and leave to cool completely at room temperature. Store the cooled Korean-style zucchini appetizer in a cool, dark place.