Ingredients:
- Zucchini 3-4 pieces
- 1-2 carrots
- Onion 2 pieces
- Garlic 3 cloves
- Bell pepper 1 piece
- Greenery bunch
- Seasoning for Korean carrots 1 tablespoon
- Vegetable oil 3 tbsp. spoons
- Vinegar 45 ml.
- Salt 1 tsp
- Sugar 1 tbsp. a spoon
Cooking method:
Step 1. Zucchini (young, with soft, not ripened seeds and a thin skin) is well washed, dried. Cut into thin oblong stripes.
Step 2 Peel and cut the carrots on a Korean grater or a regular knife. Onion cut into half rings.
Step 3 Put all prepared vegetables in a pan. Add finely grated garlic, chopped pepper. Add hot chili pepper to taste.
Step 4 Add spices, salt, sugar.
Step 5Pour in vegetable oil immediately, add a portion of table vinegar. Mix everything, leave completely at rest for about 3-4 hours.
Step 6After a while, a rather large amount of juice formed in the container. This is exactly what is needed.
Step 7 Arrange the salad in clean jars. Sterilize jars with salad for 15-20 minutes. Tighten all cans tightly. Put the workpiece on its side - check the strength of the seaming, if everything is fine, the liquid and air do not leak out - excellent.
Step 8 Banks turn upside down, cover with a warm blanket, leave for a day. Store in a cool place.
Bon Appetit!
