Zucchini salad with cucumbers for winter

Step-by-step cooking

1. Step 1:

   

   To prepare a salad of zucchini with cucumbers for the winter, you should choose high-quality vegetables. Cucumbers are better to use a small size and approximately the same size. Zucchini is also better to use young ones. So that the skin is tender and there are no large seeds inside. Carrots are preferable to choose juicy varieties, bright colors. Then the workpiece will turn out bright and appetizing in appearance.

2. Step 2:

   

   Wash cucumbers thoroughly under running water, then cut off the tails on both sides. Cut each cucumber lengthwise into four pieces. Then in half again.

3. Step 3:

   

   Zucchini also wash, peel. Cut them in the same way as cucumbers - in proportionate cubes. Considering that the zucchini is larger than a cucumber, cut it not into quarters, but into six to eight parts.

4. Step 4:

   

   Peel the carrots, wash them thoroughly under running water. Then grate the carrots on a Korean vegetable grater, if available. If there is no special grater, then you can cut the carrots with a knife into thin strips.

5. Step 5:

   

   Peel the garlic and finely chop it.

7. Step 6:

   

   Put all the prepared vegetables in a large saucepan. Pour sunflower oil and vinegar into a saucepan.

8. Step 7:

   

   Add sugar and salt to them, also add a mixture of spices for carrots in Korean. I didn't have a ready-made mixture, so I added turmeric, pepper and coriander (some in a ground form, and some left with seeds). It is coriander that gives this unique flavor to Korean salads.

9. Step 8:

   

   Mix all the ingredients thoroughly to distribute the spices over the vegetables. Leave to marinate for a day at room temperature. During this time, stir the salad a couple of times.

10. Step 9:

    

    After the specified time, the vegetables will release juice, it will be enough to continue working with the workpiece. So, arrange the salad in clean, pre-sterilized jars. Cover with iron lids.

11. Step 10:

    

    Place a towel in a large and deep enough saucepan at the bottom. Then place the jars in it. Pour hot water into a saucepan so that it reaches the shoulders of the cans. Sterilize the salad jars for 15 minutes from the moment the water boils. Then take out the jars and roll up the lids.