20.05.2020
19
Recipe information
Cooking:
2 hour 30 min.
Complexity:
Easy
Calorie content:
422.12
Carbohydrates:
83.96
Fats:
1.52
Squirrels:
15.1
Water:
875.29

Ingredients

Title Value
1. Zucchini 3 Kg
2. Carrot 500 Column
3. Bulb onions 500 Column
4. Salt 2 art. l
5. Sugar 1 Art.
6. Vinegar 9% 150 Ml
7. Korean Carrot Seasoning 1 Tsp
8. Vegetable oil 1 Art.

Cooking

1. Stage

Peel the zucchini, if they are very young you can’t peel them, grate Korean for carrots. Grate the carrots as well.

1. Stage. Peel the zucchini, if they are very young you can’t peel them, grate Korean for carrots. Grate the carrots as well.

2. Stage

Cut the onions in half rings, mix with zucchini and add sugar, salt, seasoning for carrots, vinegar and vegetable oil. Stir the hand well and let stand for 2 hours.

1. Stage. Cut the onions in half rings, mix with zucchini and add sugar, salt, seasoning for carrots, vinegar and vegetable oil. Stir the hand well and let stand for 2 hours.

3. Stage

Arrange the salad in sterile jars, tamping with your hands, pour the remaining marinade into jars. Put in a cold oven, then turn on 180 degrees and cook for 15 minutes.

1. Stage. Arrange the salad in sterile jars, tamping with your hands, pour the remaining marinade into jars. Put in a cold oven, then turn on 180 degrees and cook for 15 minutes.

4. Stage

After pull out and roll up. Place the lid down under the covers until completely cooled.

1. Stage. After pull out and roll up. Place the lid down under the covers until completely cooled.

5. Stage

Bon Appetit!!!