Korean zucchini - the most delicious recipe for the winter

We take zucchini young, but not too small. We clean them from the skin and seeds, and then rub on a regular grater. You can use a grater for Korean carrots, if possible.

We do the same with carrots.

Chop onion and garlic as in the photo.

Now we are preparing the marinade: we combine sugar, salt, Korean carrot spices, refined vegetable oil and vinegar in one container and mix thoroughly.

After pour the marinade over vegetables, mix thoroughly and leave to marinate for three hours.

Next, pour the pickled vegetables in a clean container, send to sterilize for 15 minutes (if the jars are not half-liter, but longer, then the sterilization time is slightly increased).

We seal with steamed lids and in the inverted position we allow to cool.

To improve the tightness we wrap the preservation with a thick towel / bedspread. We store such zucchini in Korean in a cool, dark pantry room, or in the basement.