Zucchini, carrot, onion and garlic cut into half rings.
Put the chopped vegetables in a deep bowl, sprinkle with Korean carrot seasoning and mix.
Prepare the marinade: in a saucepan, combine water, vinegar, salt, sugar, soy sauce and vegetable oil. Let it boil, stirring, until the sugar dissolves. Let simmer over medium heat for 5 minutes.
Put the vegetables in a pickling dish (jar, saucepan) and pour boiling (!) marinade. Let stand for 5-6 hours.
Before serving, sprinkle with chopped parsley.
