Instant Korean Patissons

Korean-style squash for the winter is a great appetizer and addition to any side dish. There are many ways to make such a blank. The product can be preserved with different vegetables. This fruit can please with its taste, both in summer and in winter.

How to cook patissons in Korean

In itself, cooking patissons in Korean or dishes from plate pumpkin is considered an easy task. Anyone can make this appetizer.

It is best to choose young and fresh fruits for cooking. Cooking them is much easier and the dish will taste better.

Before the cooking process, fruits of any variety and size are best blanched. The process should take approximately 3 to 6 minutes.

To prepare Korean-style snacks, the following vegetables are also used: onions, small carrots and sweet peppers. All components must be cut. For more convenient chopping, you can use a special Korean carrot grater.

Long-term storage of snacks can be ensured if the entire product is sterilized. So that the jars do not explode and the snack does not disappear, the container and lids must be subjected to thorough heat treatment.

At the end of cooking, the jars must be turned over to the floor with a lid and wrapped in a towel. This will allow the product to receive additional preservation.

The classic Korean squash recipe for the winter

Korean squash is the most delicious recipe among snacks for the winter. It can be paired with any dish.

Necessary ingredients:

• dished gourd – 2,5 kg;
• onions – 0,5 kg;
• carrots – 0,5 kg;
• sweet pepper – 5 pieces;
• garlic – 1 head;
• sugar – 1 glass;
• vegetable oil -250 g;
• spices for taste preferences;
• salt – 2 tablespoons;
• vinegar – 250 g.

Washed and blanched fruits are cleaned of debris and cut into cubes. Chop carrots and garlic on a fine grater. Sweet pepper with onion cut into half rings.

Mix all the ingredients together and add sugar, spices, salt, vinegar and oil to them. Mix the resulting mass and let stand for 3 hours. You can stir occasionally. At this time, you can prepare the jars, they must be sterilized.

Then distribute the entire finished product into jars and sterilize for 15 minutes. At the end, roll up the container and leave to cool under a towel. Chilled seamings should be taken to a cool place. The basement is best.

Squash in Korean for the winter without sterilization

The recipe without sterilization is simple and requires a small amount of time to prepare.

Ingredients:

• dished gourd – 3 kg;
• carrots – 1 piece;
• garlic – 7 denticles;
• cherry and currant leaves;
• black pepper peas.

Ingredients for the marinade:

• water – 1 liter;
• vinegar – 60 ml;
• sugar – 1 tablespoon;
• salt – 2 tablespoons.

Cooking must begin with the sterilization of jars. When the container is ready, put black pepper, cherry and currant leaves on the bottom. Peel carrots and garlic. Cut carrots into rings and put together with garlic in jars.

For cooking, it is better to select fruits of a small size. Wash and clean feet. Transfer whole fruits to jars.

Next, prepare the marinade. Pour boiling water over a container with a dished gourd and leave to infuse for 5 minutes. Then pour all the liquid into a saucepan, add spices to taste, salt, sugar and bring to a boil. Add vinegar or vinegar solution to the finished marinade and pour into jars. Close the lid tightly and leave upside down to cool.

Squash in Korean for the winter: a recipe with vegetables

You can diversify the recipe for cooking if you add vegetables to the composition.

Necessary ingredients:

• squash – 2 kg;
• onions – 0,5 kg;
• carrots – 0,5 kg;
• sweet pepper – 6 pieces;
• garlic – 5 denticles;
• sugar – 250 g;
• salt – 2 tablespoons;
• vinegar – 250 g;
• fresh greens;
• vegetable oil -250 g;
• spices and pepper to taste.

Wash and dry all ingredients first. Boil the squash for 5 minutes. Cut sweet peppers and onions into half rings. Chop carrots and squash into strips on a special grater.

Add fresh herbs to ready-made vegetables, parsley, cilantro and dill are best suited. Add minced garlic.

Pour the vegetables with the prepared marinade and leave to infuse for 3 hours in the refrigerator. Next, within 30 minutes, you need to sterilize the jars with a snack. Roll up the prepared vegetables, turn over and leave under a terry towel until completely cooled.

Cucumbers with patissons in Korean for the winter in jars

Cucumbers will be a great addition to the product. In one jar, they are perfectly combined and form an interesting snack.

Ingredients:

• squash – 1 kg;
• cucumbers – 0,5 kg;
• onion – 0,5 kg;
• garlic – 8 denticles;
• dill;
• carrots – 0,5 kg;
• sugar – 200 g;
• vinegar -1 glass;
• salt -1 teaspoon;
• black pepper.

Sterilize the cooking container. Prepare all products, wash and clean.

Put currant leaves, dill, bay leaf, black peppercorns, garlic and cherry leaves on the bottom of the jar. Arrange squash, carrots, cucumbers and onions tightly.

Next, prepare the marinade. Put water on high heat, add salt and sugar. When the brine boils, add vinegar to it. Fill jars to the top with brine. Then sterilize and roll up for 30 minutes. Allow the finished snack to cool, then put it in a cool room. Avoid exposure to sunlight on finished preservation.

Korean squash salad with herbs

Patissons in the winter on the festive table are a great snack. However, if they are cooked with greens, it will create a pleasant summer atmosphere.

Ingredients:

• dished gourd – 1 kg;
• sweet pepper – 500 g;
• onions – 0,5 kg;
• carrots – 500 g;
• garlic – 1 head;
• vegetable oil;
• salt and spices;
• fresh greens.

Rinse and clean the squash. On a grater for Korean carrots, chop the fruit and add salt. Remove excess juice. Next, transfer the product to a heated and oiled pan and sprinkle with spices.

Simmer under a lid over low heat for 7 minutes. Peel the carrots from debris, rinse and grate in Korean. Add to the mass and fry for 5-8 minutes. Without wasting time, you can do the rest of the vegetables.

Wash and clean peppers, onions and herbs. Suitable greens: dill, cilantro, parsley, basil. Cut the pepper and onion into half rings and transfer to the stewed vegetables. Sprinkle the whole mass with spices, add garlic and mix. Add greens at the end of cooking.

Squash salad for the winter in Korean is ready. For long-term storage, it is better to lower it into the cellar.

Spicy squash salad for the winter in Korean

For lovers of spicy, there is a simple recipe for preparing this dish in a different way.

Ingredients:

• dished gourd – 2 kg;
• onion – 500 g;
• carrots – 6 pieces;
• garlic – 6 denticles;
• sweet pepper – 300 g;
• vinegar -250 ml;
• vegetable oil – 205 ml;
• sugar – 200g;
• salt – 2 tablespoons;
• ground red pepper.

Chop the washed fruits on a grater in Korean style or cut into thin strips. Chop carrots in the same way. Sweet pepper and onion cut into small half rings. Press the garlic through a press.

Combine all the ingredients together, and add red pepper, salt, sugar, spices, vinegar and oil to taste. Within three hours, the entire mass should be infused. Pepper must be added to taste.

Next, put the salad in pre-sterilized jars and boil for 20 minutes in a water bath.

At the end, tightly roll up the lid, turn over and leave to cool under a towel. Harvesting patissons in Korean for the winter is ready.

Rules meals squash more Korean

If you follow the recipe correctly, such an appetizer can be stored for 1 year. Next, the processes of oxidation of the lid begin. Without sterilization can be stored for 3-4 months in the refrigerator. Do not allow sunlight to hit the seaming, otherwise the salad may turn sour.

After the container with the snack has been opened, it must be kept in the refrigerator. Can be consumed within six days.

Conclusion

One of the delicious snacks for the winter will be Korean squash. The preparation is simple, however, the taste and aroma will please the whole family. Salad can harmonize well with other dishes on the festive table.