Korean cucumbers for the winter recipes. Korean cucumbers without sterilization for the winter. Korean meat salad with cucumbers

Korean cuisine is gaining more and more popularity. Spicy, fragrant dishes are perfect for regular and festive tables. Korean cucumbers are not like regular canned ones. They are much spicier. This interesting salad is easy to prepare. The basis of this dish is cucumber, tomato, seasoning. If you add bell pepper, garlic, mustard, hot pepper and other seasonings in your own way, this will only enhance the taste of the salad. This dish can be eaten either fresh or prepared.

Korean cucumber comes in different interpretations: a quick recipe without sterilization with mustard; Korean cucumber with carrots; Korean cucumbers with bell pepper; a wonderful recipe for overgrown cucumbers in tomatoes, without carrots; recipe for winter cucumbers with seasoning for Korean carrots.

To prepare beautiful salads, it is advisable to try to cut vegetables into identical cubes, strips or circles.
If the vegetables have thick skin, it is advisable to blanch them in advance - keep them in boiling water for several minutes. After heat treatment, the skin will become more tender, which will improve the taste of the future salad.
It is advisable to follow the recipe exactly. You can use your imagination in spices.

A little about the varieties of cucumbers. Each variety is suitable for different types of processing. Variety Muromsky early. It is better to eat it fresh.

Vyaznikovsky good both fresh and pickled.

But Unfeminine- This is a late variety. Their salads are excellent.

Korean quick-cooking cucumbers without sterilization with mustard

Cooking Korean salad is considered the fastest. It doesn't take much time, but it turns out delicious.

For 4 kg of cucumbers (preferably small, of the same size) we take:

Garlic - 6-8 cloves,
Vegetable oil - 200 gr.,
Vinegar 9% – 200 gr.,
Salt - 100 gr.,
Sugar - 200 gr.,
Black peppercorns - 1 tbsp.,
Mustard seeds - 1 tbsp,
Greens to taste.

Recipe for making Korean cucumbers:

Soak the cucumbers in cold water for one hour. After that, cut it lengthwise into four parts and place it in a large bowl so that it is convenient to stir.
Sprinkle the cucumbers with salt, sugar and mustard.
We crush the garlic with a garlic press. Sprinkle it with salt. Add to cucumbers.
Crush black pepper into powder. And we add it too.
Finely chop the greens. Sprinkle the cucumbers. We choose whichever greens we like. You can have dill and parsley, or a mixture of fennel, parsley and basil. These herbs are very aromatic and increase the attractiveness of the dish.
Fill everything with vegetable oil. Simmer for 15 minutes.

Before putting it into jars, taste the salad. If anything is missing, add it. Fill 0.5 liters.

Korean cucumbers with carrots for the winter

This Korean salad is simply delicious.

For 2 kg of cucumbers we take:

Carrots - 500 gr.,
Garlic - 1 head,
Vegetable oil-125 gr.,
Vinegar 9% - 15 g (preferably apple),
Hot red pepper - 1 pc.,
Salt - 50 gr.,
Sugar - 100 gr.,
Black peppercorns - 5-6 pcs.

Korean recipe for the winter:

Immerse freshly picked cucumbers in cold water for one to two hours. If the vegetables were collected one or two days ago, then the soaking time in water should be increased to three to four hours.
Before cutting the cucumbers into cubes, taste them for bitterness so that the salad turns out tasty.
Three fresh carrots on a grater for Korean salads, that is, in long strips. Sprinkle carrot sticks over cucumbers.
Take the garlic, crush it a little and sprinkle with salt. After this, it will release the juice faster and fill your Korean salad with a fragrant aroma. We cut the garlic into slices.
Remove seeds from red pepper and cut into slices.
Mix everything carefully.
Add black pepper crushed into powder.
In a separate saucepan or bowl, prepare a marinade from vinegar and vegetable oil. Pour and soak the vegetables in it for two hours. Your kitchen will be filled with an amazing smell.

While the salad is brewing, boil the lids. After two hours, tightly pack the vegetable mixture into the jars, add marinade, close the lids and sterilize. To preserve the salad for the winter, sterilize the cucumbers in jars in boiling water, that is, by placing them in a wide pan of cold water on a piece of cloth to prevent them from bursting. And then keep it on low heat for a certain time. Liter - 30 minutes, half liter - 20 minutes. Roll up the lids.

Then we roll up the jars of cucumbers in Korean style, turn them over, wrap them in something warm and leave them for a day. Then we put it in the pantry or cellar and store it until winter.

Korean cucumbers with bell pepper

For 2 kg of cucumbers we take:

Carrots - 500 gr.,
Sweet bell pepper - 500 gr. (red or green as desired),
Onions - 500 gr.,
Garlic - 7 cloves,
Hot bitter pepper - 1 tbsp.,
Vegetable oil - 100 gr.,
Vinegar 9% – 100 gr.,
Salt - 50 gr.,
Sugar - 100 gr.

Cooking cucumbers the Korean way:

Chop the cucumbers into slices.
Sweet pepper - into strips.
Onion - cubes.
Carrots - grated in Korean style.
Mix everything in a bowl.
Add the garlic passed through the garlic and finely chopped hot pepper.
Pour vegetable oil over the vegetable mixture, sprinkle with sugar, add vinegar and salt.

Mix everything carefully. Let the cucumbers marinate in Korean style for two hours. Then we put the mixture into sterilized jars, add marinade, cover with lids and sterilize. Half liter - 30 minutes, liter - 1 hour. Then we roll it tightly and put it in storage.

Recipe for overgrown cucumbers in tomatoes, without carrots

For 1 kg of overgrown cucumbers we take:

Garlic - 1 large head,
Vegetable oil-100 gr.,
Vinegar 9% – 200 gr.,
Salt - 1 tbsp,
Sugar - 100 gr.,
Hot red pepper - 1/2 pcs.,
Tomatoes - 1/2 kg.,
Mix for Korean carrots - 1/2 tbsp.

Korean salad recipe:

Grate overgrown cucumbers in Korean style and cut into medium-sized slices.
Peel the sweet and bitter peppers from the centers and cut into circles.
Pour boiling water over the tomatoes, then under cold water. Remove the skin. Cut the peeled tomatoes into slices. We pass them through a meat grinder or grind them in a blender.
Garlic - through garlic.
Mix all the vegetables. We put it on fire. Boil over low heat for 30 minutes, stirring constantly. Add vinegar and simmer the mixture for another 5 minutes.

Place in sterilized jars, roll up, turn over, and wrap in a blanket. Leave it like this until the jars cool down. Then we put it in storage.

Recipe for cucumbers with Korean carrot seasoning

For 2 kg of cucumbers we take:

Carrots - 500 gr.,
Garlic - 7 cloves,
Vegetable oil - 125 gr.,
Vinegar 9% – 125 gr.,
Seasoning for Korean carrots - 1 tbsp.,
Salt - 50 gr.,
Sugar - 100 gr.,
Dill - a bunch.

Preparing salad with Korean seasoning:

Soak large and medium-sized cucumbers in water for 4 hours. Then we cut them into cubes.
Grate carrots for Korean salads.
Finely chop the dill and pass the garlic through a press.
Mix all the vegetables.
Separately prepare the marinade. To do this, mix vegetable oil, salt, sugar, vinegar and Korean seasoning.
Season the vegetables with the resulting Korean marinade and let it brew for one hour at room temperature. Then we put the salad in the refrigerator for five hours.

After the time has passed, put the salad into sterilized jars, close with boiled lids and put half-liter jars on the fire to sterilize for 10 minutes, liter jars for 15 minutes. During sterilization, place a napkin under the jars to prevent them from cracking. Roll it under the blanket until it cools completely. We store Korean cucumbers in the pantry or cellar.

Which version of the Korean-style cucumber salad did you like best?

You can make a great variety of vegetable preparations for the winter. If you like spicy salads and often use oriental spices, you can prepare Korean-style cucumbers. The vegetables turn out tasty, crispy with a piquant taste.

This appetizer not only goes well with many dishes, but will also be a great addition to the holiday table. Now, even in winter, you can buy any vegetables and salads in the store, but they add a large amount of preservatives, and it is not known what products were used. Therefore, it is recommended to stock up on your own supplies.

Almost every year, cucumbers produce a large harvest, and most of them simply rot. To prevent them from going to waste, you can make a large number of snacks from them. And the Korean salad is just to die for!

It should be noted that there are a large number of ways to prepare cucumbers in Korean, so it is difficult to choose the most delicious option. This article provides an overview of popular and simple cooking options.

Therefore, read, choose and be sure to preserve the salad!

Korean cucumbers - the most delicious recipe for the winter with seasoning for Korean carrots

Preparing such a salad is very simple, just prepare all the vegetables, cut them and season with spices. So be sure to use this recipe.

Ingredients:

2 kg of cucumbers.
2 heads of garlic.
1 kg carrots.
2 tbsp salt.
125 ml sunflower oil.
125 g sugar.
1 tbsp seasoning for Korean carrots.
125 ml table vinegar.

Canning process

To make the snack crispy, the cucumbers must be filled with cold water for about 12 hours.

After this procedure, the cucumbers acquire a bright green color. They must be thoroughly washed, the nose and butt trimmed, then divided lengthwise into two halves, which are also divided into two parts. After this, divide crosswise into two parts.

Wash the carrots and remove the top layer. You can grate it or cut it into strips, as shown in the image below. In this case, the salad will look brighter, so it will decorate any table.

The salad requires a large amount of garlic. You need to divide the heads into cloves and clean each one. This is very easy to do, you just need to press the clove with a knife (flat side), as a result of which the skin will open on its own. You can grind it the way you like: pass it through a press, chop it, grate it.

In a bowl, mix garlic, granulated sugar, salt, vinegar, Korean seasoning and vegetable oil. Place the marinade on a plate with carrots and cucumbers.

Mix all the ingredients thoroughly, cover the bowl with a lid and place in the refrigerator for at least 2 hours, but if time permits, it is better to leave it for 12 hours so that the vegetables release more juice.

After this, mix the appetizer again and put it in jars, pour in the remaining marinade. Place a pan on the stove and place a towel on the bottom. Place jars in a container and fill with cold water, almost to the top.

Cover the jars with lids. Bring the liquid to a boil and sterilize for 20 minutes. After this, screw the lids tightly and turn the jars over. When the snack has cooled, it can be put away in the cellar. The cucumbers are crispy and moderately sweet.

Recipe for overgrown cucumbers. If the cucumbers are large and dry...

In any batch there are several large and overgrown cucumbers. What can you do with them? Don't throw them away; they're great for making Korean snacks. It turns out no less tasty than a salad made from fresh vegetables.

Ingredients:

1 kg of cucumbers.
5 cloves of garlic.
1 piece of carrot.
2 tsp granulated sugar.
1 tsp salt.
2 tbsp vegetable oil.
2 tbsp table vinegar.
1 tsp coriander.
½ tsp black pepper.
1 tsp dry mustard.

Cooking process

Old cucumbers lose their elastic structure, so it is recommended to keep them in cold water for several hours so that they do not fall apart during slicing.
After this, cut them on both sides, remove the seeds and soft pulp, then cut into strips.
Grate the carrots using a grater specially designed for making Korean salads. If you do not have such a device, then you can use a regular grater. Place in a container with cucumbers.
Peel the garlic cloves, pass through a press, and add to the rest of the products. Also add granulated sugar, salt, vinegar, black pepper, and vegetable oil to the pan. After this, place the pan in the refrigerator.
In the meantime, you need to sterilize the jars.
After 2-3 hours, take out a container with vegetables, add coriander and mustard. To prevent the taste from spoiling, you need to gradually add spices, stirring regularly.
Place the snack tightly into the jars.
The next step is to place another thick-bottomed pan on the stove. Lay out the jars, add water and sterilize for 25 minutes.
After this, turn the jars over, cover with something warm, and leave for several hours until the snack has cooled down.
Store in the refrigerator or cellar.

Thanks to this recipe, you can successfully use even overgrown cucumbers, which are practically not used for cooking.

Instant Korean cucumbers

If you like Korean salad and want to pamper your loved ones with such a snack more often, then you can use a quick recipe. For cooking, it is better to use cucumbers with an elastic structure, without large seeds and rough skin.

Ingredients:

600 g young cucumbers.
2 pieces of onions.
3-4 cloves of garlic.
50 ml soy sauce.
1 tbsp white sugar.
20 ml table vinegar.
1 tsp table salt.
½ tsp hot pepper.
A small amount of greenery.

Cooking method

If you choose strong cucumbers, then you do not need to soak them in cold water before cooking. You just need to rinse them thoroughly under running water, cut off both parts, and then cut them into rings, strips or bars, as you like, there is no fundamental difference. We used the last option.

Then the vegetables need to be salted and set aside for 20-30 minutes.

In the meantime, let's take care of the onions; they need to be peeled, washed and cut into cubes or half rings. To get rid of bitterness, it is recommended to pour them with cold water for 10-15 minutes.

To prepare the marinade, mix chopped garlic, soy sauce, granulated sugar, table vinegar and red pepper in a bowl. Finely chop fresh herbs. Squeeze the onion, drain the liquid from the cucumbers, place in a plate and add the greens. Then pour in the marinade.

It is best to marinate the salad in a plastic container so that the appetizer can be shaken to ensure that all the contents are well mixed. Place in the refrigerator for at least 12 hours, but best for a couple of days.

You can add sesame oil or roasted seeds to the snack. 9% vinegar can be replaced with apple, rice or grape analogue.

If you do not have time to sterilize winter snacks, then you can omit this procedure. In this case, the salad will also turn out tasty and aromatic, the main thing is to adhere to the cooking technology.

Ingredients:
- 3 kg of young cucumbers.
- 6 cloves of garlic.
- 600 g carrots.
- 400 ml sunflower oil.
- 160 ml table vinegar.
- 80 g salt.
- 160 g granulated sugar.
- 5 g paprika.
- 1 tsp hot pepper.
- 60 g coriander.
Canning process
1. Select the cucumbers, wash them, and remove the skin if necessary. Cut off the butt and nose, then grate them using a Korean carrot grater. You can also use a regular coarse grater.
2. Wash the carrots, remove the top layer, then grate into small strips.
3. Peel the garlic cloves and pass through a special press, which is popularly called a garlic press.
4. Place all prepared products in an enamel container.
5. Add vegetable oil and table vinegar to it.
6. Mix everything thoroughly and leave for 10-15 minutes. After this, add spices, sugar and table salt to the vegetables.
7. Stir and set aside to marinate for about 4 hours, while the appetizer must be stirred periodically, otherwise, not the entire mass may marinate evenly.
8. In the meantime, you can prepare the jars. To do this, you need to wash them with baking soda, then rinse in cool water. Boil the lids for 10 minutes. You can use other sterilization methods.
9. When the salad is marinated, the container must be placed on the burner and turned on low. Vegetables need to be warmed well. When the mixture boils, you need to cook for about 5 minutes. Do not forget to stir, otherwise the food may burn, resulting in the salad being ruined.
10. Place the appetizer in jars to the very top, add the marinade that remains in the pan. Then roll up the lids using a special key.
11. Check the tightness and quality of the seal. If there is air in the jars, the product will be damaged.
12. Cover the snack with a warm blanket. When it cools down, put it in the cellar or refrigerator.
As you can see, the cooking time for Korean salad without preservation differs slightly from preparation by other methods. Be sure to use these recipes, as the appetizer is really very tasty. But it is contraindicated for people who have gastrointestinal diseases.

The secret of Korean carrots has traveled thousands of kilometers and found its sincere fans on opposite sides of the Atlantic Ocean. The bravest housewives began culinary experiments using the same technologies, but with different products. They also got to cucumbers, and not only young fruits are suitable for salad.

After all, even the most caring housewife can find large cucumbers in her garden beds. It takes a day to miss how the giants lie among the green foliage or hang from the vines twining along the trellises. You don’t want to eat overgrown vegetables when there are plenty of crispy young cucumbers. But it’s also wasteful to throw away crops - literally everything is useful in a good farm.

You can prepare a Korean-style salad for the winter from overgrown fruits. The dish will turn out tasty and unusual; hardly anyone will guess that its main ingredient is slightly yellowed cucumbers. This material contains a rating of the best preparations for a long winter.

Korean cucumber salad with carrots for the winter - the most delicious photo recipe step by step

With a minimum set of ingredients, you get an amazing tasting winter wrap. Greens of any size will go into a cucumber salad. If there is no special grater in the kitchen, you can chop the carrots using a regular one. The taste will not be lost from such a substitution, although the appearance will suffer a little.

Cooking time: 6 hours 30 minutes

Quantity: 5 servings

Ingredients

Cucumbers: 1.5-2 kg
Fresh carrots: 0.5 kg
Ready seasoning for Korean carrots: 10 g
Garlic: 2 large heads
Sugar: 125 g
Salt: 50 g
Vinegar 9%: 120 g
Red pepper: optional

Cooking instructions

Korean cucumbers for the winter without carrots

It is clear that most Korean salad recipes standardly include the “ancestor” - carrots. But here is one of the secret recipes where cucumbers do just fine without it.

Products:

Fresh cucumbers – 4 kg.
Garlic – 4 medium heads.
Granulated sugar – 1 tbsp.
Hot black pepper (ground) – 2 tbsp. l.
Salt – 3 tbsp. l.
Vegetable oil – 1 tbsp.
Vinegar (6%) – 1 tbsp.

Algorithm of actions:

Prepare the cucumbers by soaking them for several hours, cutting off the ends. Cut the fruits lengthwise into 4 parts. If they are long, then also in half. Place in a large container - an enamel pan or bowl.
In another container, mix the remaining ingredients, first peel and chop the garlic.
Pour the aromatic spicy oil mixture over the prepared cucumbers. Leave to marinate.
Shake the container every hour. After 5 hours, begin sterilization.
Place the fruits in clean, sterilized half-liter containers. Pour in the released juice and marinade. Place in a saucepan with water. Heat.
When the water boils, sterilize for a quarter of an hour. Cork.

Spicy, aromatic cucumbers in winter will help you remember the brightest moments of your summer holiday!

Recipe for Korean cucumbers for the winter “You’ll lick your fingers”

The following recipe is somewhat similar to traditional pickling of cucumbers, but a large number of herbs and spices make the dish very aromatic, spicy and incredibly tasty.

Ingredients:

Fresh small-fruited cucumbers – 4 kg.
Black peppercorns – 20 pcs.
Dill in umbrellas - 1 pc. for each container.
Vegetable oil – 1 tbsp.
Garlic – 1 head.
Vinegar (9%) – 1 tbsp.
Granulated sugar – 1 tbsp.
Salt – 2 tbsp. l. (with a slide).

Algorithm of actions:

Cut the cucumbers lengthwise into 2 or 4 parts, place in enamel containers (metal containers without enamel are not recommended, since the vitamins in them are quickly destroyed).
Sprinkle salt and sugar on top, pour over vegetable oil and vinegar. Mix carefully, trying not to crush the cucumbers. Leave to marinate for 3-4 hours, shaking occasionally.
Sterilize containers. At the bottom of each, first put an umbrella of dill, then 3-4 peppercorns, garlic, best passed through a press.
Next, place the fruits tightly, pour in the remaining marinade (with the released juice).
Place the filled jars in a container with warm water for sterilization. Bring to a boil.
Let stand for 15 minutes for half-liter jars, 20 for liter jars. Cork.

Open it in winter, enjoy the amazing taste, and mentally thank the Koreans for the great recipe!

How to cook spicy cucumbers in Korean - preparation for the winter

Korean salads (or vegetables prepared in the same way) are distinguished by a large number of aromatic hot spices and herbs. The following recipe is just for lovers of spicy food on the festive (or everyday) table.

Ingredients:

Small young cucumbers - 4 kg.
Garlic – 1-2 heads.
Ground black pepper – 2 tbsp. l.
Mustard powder – 2 tbsp. l.
Vegetable oil – 1 tbsp.
Vinegar 9% – 1 tbsp.
Sugar – 1 tbsp.
Salt – ½ tbsp.

Algorithm:

Soak the cucumbers for several hours. Wash, cut off the tails, cut lengthwise into several pieces if desired. If the cucumbers are long-fruited varieties, then also crosswise.
Make the marinade in a separate container by mixing all the other ingredients.
Pour the prepared marinade over the cucumbers placed in a large container. Leave for 3 hours to marinate well.
Place tightly in jars (liter or half-liter). Add marinade to the neck.
Sterilize for 10 minutes. Using sterilized lids, roll up.

Very spicy and very tasty Korean-style cucumbers will undoubtedly become the main dish on the table!

How to make Korean-style cucumbers on a grater for the winter

Sometimes the harvest of cucumbers can be very surprising when they grow in different sizes and shapes, and do not look very nice when rolled up. But there are recipes that help solve this problem; you just need to grate the cucumbers using a Korean carrot grater. And, if you add the carrots themselves, chopped in the same way, to the salad, then in winter your household will be treated to a tasty and healthy Korean treat.

Ingredients:

Carrots – 0.7 kg.
Cucumbers – 1.5 kg.
Vegetable oil (preferably sunflower) – 100 ml.
Seasoning for Korean carrots – 1 packet.
Granulated sugar – 100 gr.
Salt – 1.5 tbsp. l.
Garlic – 1-2 heads
Vinegar – 100 ml (9%).

Algorithm of actions:

Prepare the cucumbers, cover with water for 4 hours. Wash thoroughly. Trim the ends. Grind using a grater.
Wash and peel the carrots. Carry out the same technological process as with cucumbers - grate.
Pass the cloves of garlic, peeled and washed, through a press. Send to vegetables.
Prepare the marinade - mix oil, vinegar, Korean seasoning, salt, sugar. Pour the delicious-smelling marinade over the vegetables.
Leave for a while (4-5 hours). Be sure to lightly shake the vegetables every hour to ensure even marinating.
Sterilize salad jars in the oven. Place vegetables in them. Add marinade, the amount of which will increase due to the released cucumber juice.
The process is not complete - the jars must be sterilized in a container of boiling water. You need to place the jars in warm water and then bring it to a boil.
Leave for 15-20 minutes. After sterilization, roll up and cover with something warm (blanket, blanket).

A magnificent, bright and tasty duet of cucumbers and carrots will delight you more than once in a snow-white winter!

Preparing Korean cucumbers for the winter with mustard

Cucumbers according to the recipes of the housewives of the “Country of Morning Freshness” most often include spices and garlic, but sometimes you can find another interesting ingredient - mustard. It will add spice to the dish.

Ingredients:

Cucumbers – 4 kg.
Garlic – 1 head.
Mustard powder – 2 tbsp. l.
Ground hot pepper – 2 tbsp. l.
Salt – 100 gr.
Granulated sugar – 200 gr.
Vegetable oil – 1 tbsp.
Vinegar 6% – 1 tbsp.

Algorithm:

It is advisable to take the smallest cucumbers with thick skin and consistency. Soak for 3 hours. Rinse with a brush. Trim the ponytails. Can be cut lengthwise.
Peel the garlic. Rinse, grate or crush using a press.
Mix garlic with oil, vinegar, add spices, mustard, sugar and salt to the marinade. Stir and pour over cucumbers. Again stand for 3 hours.
This recipe requires extensive sterilization. First you need to sterilize the containers themselves. Then place cucumbers in each, pour marinade so that it covers the fruits completely.
Place the filled jars on a cloth in a large saucepan. Add water. Bring it to a boil.
Leave for 10 minutes for half-liter containers, 20 minutes for liter containers.
Roll up. After cooling, go cold.

Household members just have to wait patiently for the hostess to call for a tasting of cucumbers - crunchy with a sharp, incomparable taste!

Korean cucumber recipe for the winter without sterilization

Most Korean cucumber preparations require sterilization, but this important process is not very popular with some housewives. For the laziest, there is a recipe that does not require sterilization of the jars. In addition, the dish is rich in vitamins, since the cucumbers are accompanied by bell peppers and tomatoes.

Ingredients:

Cucumbers – 3 kg.
Tomatoes – 1.5 kg.
Bell pepper – 4 pcs.
Hot pepper – 1 pod.
Garlic – 1 head.
Salt – 2 tbsp. l. (with a slide).
Sugar – 1 tbsp.
Sunflower oil – 1 tbsp.
Vinegar 6% – 1 tbsp.

Algorithm:

Prepare vegetables - wash, peel, trim the ends of cucumbers, and trim the stems of peppers and tomatoes. Remove the seeds from the bell pepper.
Place the garlic with tomatoes and peppers (bitter and sweet) into a meat grinder; these vegetables will become part of a tasty, aromatic marinade. Add salt, sunflower oil, sugar to them.
Cut the cucumbers into equal bars. Pour over the marinade.
Put on fire. When boiling, turn the heat to low. Cook for 10 minutes. Pour in vinegar. Cook for another 5 minutes.
Sterilize containers for storing salad. Place cucumbers in hot jars and pour marinade over them.
Cork. Cover with a warm blanket until the morning.

This recipe is good because, firstly, cucumbers are delicious, and secondly, you can eat the marinade with a spoon or add it to borscht!

Korean food is gaining more and more positions in our country. We are not talking about the extreme food preferences of Koreans, but about their love for spices and recipes with them. How wildly popular are carrots in Korean! Rarely does a holiday go by without it. It will be all the more surprising to learn that preservation has not remained aloof from this: cucumbers preserved for the winter in Korean style are now at the peak of popularity.

Spicy grated salad: recipe with cucumbers and carrots

Canning cucumbers according to this recipe brings amazing results. This is a kind of salad, the basis of which is cucumbers and carrots. The dish is completely ready to eat and serves as an excellent side dish or snack.

about three kilograms of freshly cut cucumbers;
half a kilogram of carrots and onions;
two hundred gram glass of granulated sugar;
half a two hundred gram glass of vinegar;
a couple of heads of garlic;
a pack of Korean spicy vegetable seasoning;
half a two hundred gram glass of salt;
0.5 liter jars;
half a two hundred gram glass of vegetable oil;
preservation key;
lids for preservation;
special grater.

How to do:

Wash and clean the components that need to be washed and cleaned.
In a large bowl, grate first the carrots and then the cucumbers on a special grater.
Pass the garlic through a press and mix with the rest of the ingredients.
Cut the onion into thin slices and add to the vegetables.
Mix carefully. Without fanaticism: you need the mixture to be evenly saturated with seasoning, sugar and salt. Leave the salad for a couple of hours and wait until the vegetable mixture releases its juice
During this time, you need to prepare the container: wash it thoroughly with detergent and soda, sterilize it in the oven for at least a quarter of an hour at maximum temperature.
Place the finished salad in prepared containers, cover with lids and place in water for sterilization for at least 20 minutes from the moment the liquid boils in the jar.
Go over the lid with the key. Leave to cool, wrapped in a blanket.

"Proud Korean"

This is a great recipe for a snack cucumber closed for the winter. It is also perfect as a side dish for any main course. You can safely put it on the holiday table.

What you need to prepare for it:

4000 grams of elastic young cucumbers;
a large cup of granulated sugar;
the same amount of vinegar;
the same amount of vegetable oil;
1000 grams of carrots;
15 gram pack of special Korean seasoning;
three large heads of garlic;
a third cup of salt;
half-liter jars;
seaming caps for them;
seaming key;
special grater for vegetables in Korean style.

How to cook:

Sort the cucumbers, wash them, and soak them in cold, clean water for a couple of hours.
While the cucumbers are standing in the water, prepare the container and other vegetables. To do this, wash the jars with cleaning agent and soda, rinse them well and set them to sterilize for 15 minutes.
Now let's take care of the carrots and other components. To do this, the first one needs to be cleaned, washed and grated on a special grater. Pass the garlic through a press and add to the carrots.
Cut off the edges of the cucumbers and cut them into 4 pieces. Add to carrots.
In a small bowl, mix the marinade from the remaining ingredients. In order for the sugar and salt crystals to dissolve better, the vegetable oil must be heated.
Pour the mixture over the cucumbers and stir. Cover with a lid and leave to marinate in the refrigerator for about 6 hours.
Then mix and fill the container with the mixture.
We put it in water for sterilization for a quarter of an hour.
Let's roll up.

"Oriental cucumbers"

This recipe is more familiar to us, but has subtle notes of the East with its aromatic and fragrant spices.

The dish can be prepared using both hot and regular seasonings.

What you need to prepare for it:

cucumbers;
salt;
sugar;
vinegar;
garlic;
seasoning for Korean vegetables (1 pack per liter of brine);
vegetable oil;
liter container for preservation;
seaming caps and a key for them.

How to cook:

Cucumbers need to be young and small in size. Wash them thoroughly and place them in prepared containers. There is no need to sterilize it, just wash it well.
Arrange layers of cucumbers with garlic slices.
Pour boiling water over it, cover with a lid and leave for a quarter of an hour.
Drain the water from the container into a saucepan, add for each liter a couple of tablespoons of salt, twice as much sugar, seasoning, a cup of vegetable oil.
Bring to a boil, reduce heat and simmer for another five minutes.
Pour a 30-gram shot of vinegar into the jars.
Fill the jars with steep brine and roll up.

With bell pepper: a simple recipe

Thanks to the balanced spiciness, cucumbers according to this recipe can be served both for adults and children. They are suitable for serving as an appetizer or just as an addition to dinner. The aroma of pepper and the taste of Korean spices will not leave anyone indifferent.

What you need to prepare for it:

a little more than a kilogram of cucumbers;
a quarter kilogram of carrots;
the same amount of sweet pepper;
a large head of garlic;
one bitterling;
granulated sugar - about two heaped tablespoons;
salt - one tablespoon;
50 gram shot of vinegar;
15 gram pack of special seasoning;
container with a volume of 0.5 liters;
lids and a key for seaming.

How to cook:

Wash the cucumbers, cut off the edges and chop into quarters.
Wash the pepper, remove seeds and stems, chop into thin strips.
Peel the carrots, wash them, grate them on a special grater.
Mix everything in a deep basin.
Place here the garlic, passed through a press, as well as the other ingredients. Mix thoroughly until the spices evenly coat all the vegetables.
Marinate for at least 5 hours in a cool place.
Prepare the container carefully: wash and sterilize.
Place the vegetables in jars and sterilize for a quarter of an hour.
Roll up. Cool.

Recipe with cranberries

The highlight of cucumbers will be not only the aromatic seasoning, but also the sweet and sour cranberries. But it’s not just tasty, but also very healthy.

What you need to prepare for it:

about one and a half kilograms of freshly cut cucumbers;
a quarter kilogram of carrots and onions;
a hundred gram glass of granulated sugar;
half the above glass of vegetable oil;
fifty grams of salt;
fifty milliliters of vinegar;
a couple of cloves of garlic;
half a pack of Korean hot vegetable seasoning;
a quarter kilogram of cranberries;
half-liter jars for preservation;
seaming key;
seaming caps;
carrot grater.

How to cook:

Rinse all vegetables thoroughly with water and peel.
Grate carrots and cucumbers into a large saucepan using a special grater.
Cut the onion into half rings, wash the berries.
Pass the garlic through a press. Mix everything.
Mix carefully. Leave the salad for a couple of hours.
Wash and sterilize the container.
Place the cucumbers in prepared containers and sterilize for a quarter of an hour.
Go over the lid with the key.

The salad should cool while being wrapped in a blanket.

Delicious winter cucumber salad in Korean (video)

Be sure to try recipes and experiment, you will succeed!

For the winter you always want to stock up on tasty and healthy preparations. And today we want to offer you Korean-style cucumbers for the winter: a recipe with seasoning for Korean carrots. Recently, housewives have been trying to prepare various canned dishes for the winter that they had not made before.

Usually, traditional cucumbers were canned for the winter, but with the appearance of Korean cuisine in markets and later in stores, women began to prepare such snacks at home, and later canning began. This is a very tasty, spicy dish or salad that the family enjoys, and is also an excellent snack for a holiday.

Korean cucumbers and carrots

Products:

300 g fresh carrots
1.5 kg medium cucumbers
1 spoon Korean seasoning
0.5 cups of vinegar, but not strong 9%
0.5 cups refined oil
Head of garlic (medium)
2 spoons white sugar
1 heaped spoon of salt

To prepare this recipe, you will need a grater designed for preparing Korean carrots.

Wash carrots and cucumbers thoroughly, especially if the vegetables are straight from the garden (there may be soil left behind). We peel the carrots, I do this using a special grater, it’s very convenient, and we chop them, as the Koreans do. Remove the edges and cut the cucumbers into two pieces lengthwise. Then cut the half in half again to make small cubes. Chop the garlic using a garlic crusher. All products are prepared and you can combine them. Add salt, sugar, vinegar and oil to them, mix thoroughly with your hands. The cucumbers must be pickled, so cover the bowl with a towel and leave them for 8-10 hours. The preparation can be made in the evening and left overnight so as not to waste time.

Place cucumbers in sterilized jars and pour over the juice formed during marinating, close with a lid and send to sterilize in a water bath. If the container is half a liter, then 15 minutes is enough, for a slightly larger jar it will take about 20 minutes. Close the salad with metal lids using a key. Place the lids down and insulate well.

Korean cucumbers with carrots, preparation for the winter

I have been canning cucumbers with Korean seasoning for several seasons now. There is only one recipe, tested and, in my opinion, very tasty. But still, sometimes you want to change, add or remove something. Change the canning process, experiment with products. I always try to make a new recipe in small portions, in case I don’t like it.

Products:

2 kg cucumbers
½ kg carrots
½ cup granulated sugar
½ cup unscented oil
½ cup vinegar (9%)
60 g salt
3 cloves garlic
10 g Korean seasoning

My glass is 250 g, so if you have less or more, use your own judgment. After washing the cucumbers, soak them in water for 2-3 hours, so they will be crispy, the water should be very cold. After thoroughly washing the cucumbers again, I trim the edges and divide them into four even parts, cutting them lengthwise. I have them medium, one might even say small, but if you have them large, then you also need to cut them in half in the middle.

Grate carrots, washed and peeled, on a grater designed for Korean vegetables. If you don’t have one, it doesn’t matter, an ordinary grater will do, the taste won’t change.
For the marinade, combine vinegar, oil, sugar, spices, garlic, chopped into pieces or using a garlic clove.

In a large bowl, mix carrots, cucumbers and marinade. Mix with your hands, not just once, but several times, so that the ingredients are evenly mixed with the marinade. Cover the bowl with a lid, if you don’t have one that big, just use a kitchen towel and put it in the refrigerator for at least 5 hours. Having prepared sterile jars, lay out our products, and then, evenly distributing them, add the syrup that has formed in the bowl.

In the first recipe, sterilization took place in a steam bath; in this recipe we will change it a little. For this you need a wide pan; we are not interested in height. Place a cotton towel on the bottom and place the jars. I have them in half liter sizes, four fit. Cover the jars with lids (sterile) and pour water into the pan to the point where the jar narrows. Turn on the fire and wait until the water boils, from this moment we time it for 10 minutes.

Now we take out the jars one by one and close them with a key or screw-on lids. Don't forget to wrap them up and turn them upside down.

Cucumbers for the winter with seasoning for Korean carrots

Products:

2 kg fresh cucumbers
4 large carrots (500 g)
105 g granulated sugar
50 g salt
1 medium head of garlic
Seasoning for Korean vegetables (10 g)
125 ml vinegar (9%)
125 ml unscented sunflower oil

We will wash the cucumbers, cut off the tails on the right and left, and cut them into circles, we will try to cut them thinly. Grind the carrots using a grater, which is specifically suitable for Korean cuisine.

Combine all the chopped vegetables in a large spacious bowl, add sugar, salt, vinegar, sunflower oil, garlic squeezed through a press, and Korean seasoning. Leave for 4 hours, stirring the ingredients several times to mix all the flavors and distribute the seasoning evenly.

Four hours have passed, we put the cucumbers in sterilized jars, try to grab the top from the bottom and lightly compact them. Distribute the remaining marinade into jars and cover with sterilized lids. From these products we can get six half-liter jars.

Place a towel or napkin in the pan, pour in some warm water (a little) and place the jars. Add warm water to the narrowing level of the jar. As soon as the water boils, it will take 10 minutes to sterilize them, but reduce the heat (medium). To prevent water from getting into the jars when boiling, I place a smaller lid (with the handle down) and a saucepan on it. This way my Korean cucumbers will be protected from water.

We will close the sterilized cucumbers with lids; if you have any, regular or screw ones will do. Let's prepare a secluded place, place the cans upside down on a blanket and wrap them well.

Korean cucumbers with soy sauce for the winter

Be sure to try preparing these cucumbers for the winter, but with a slight change by adding soy sauce to the products. It's always great to have a variety of snacks.

Products:

2 kg cucumbers
500 g carrots
3-4 garlic cloves
1 cup vegetable oil
2 heaping spoons of soy sauce
0.5 cups vinegar 9%
2 tablespoons half white sugar
10 g Korean seasoning
50 g salt

We remove the ends from clean cucumbers and divide them into 4 equal parts along the entire length. Grind the carrots on a Korean vegetable grater. Place the slices in a bowl, adding garlic, squeezed through a press, or finely chopped with a sharp knife, and all other ingredients. Mix thoroughly, cover the bowl with a towel and leave to marinate for 5 hours.

Time has passed, let's start packing the finished cucumbers into sterilized half-liter jars. When finished, cover with clean lids. Place a piece of cloth in a wide saucepan, place the jars, fill with warm water, up to about the shoulders of the vessel, and after the water boils, sterilize for 10 minutes. Wrap the jars well, making sure to place the lid downwards.

Korean cucumbers with sesame seeds for the winter, without carrots

cucumbers for the winter with sesame seeds

I especially like these cucumbers because they contain sesame. Extraordinarily tasty and original.

Products:

2.5 kg fresh cucumbers
2.5 tablespoons coarse salt
70 g sesame
Garlic, medium head
2 small hot peppers
1 tbsp. spoon of vinegar essence
3 spoons soy sauce
3 half spoons of paprika
10-12 tablespoons of odorless vegetable oil

Divide clean cucumbers into bars, approximately 0.5 cm, not forgetting to trim the edges. Place the cucumbers cut in this way in an enamel bowl, sprinkle with salt, mix well and set aside for 30-40 minutes. Grind the garlic and hot pepper with a garlic clove. Toast sesame seeds until golden brown in a non-stick frying pan.

When the required time has passed (40 minutes), squeeze the cucumbers and put them in a bowl. Add vinegar, soy sauce and salt to them. Stir and taste, if necessary, add a little salt, maybe someone would like to add soy sauce to taste, this is not for everyone. Everything tastes great, add garlic and hot pepper, fried sesame seeds, paprika.

Heat the oil on the fire, quite thoroughly, so that it starts to smoke, remove from the stove for a few minutes. Pour hot oil into cucumbers. Mix everything thoroughly again and can be placed in sterile jars. Sterilize for 20 minutes, close with a key, lay out, upside down, and insulate.

Korean cucumbers with vegetables: canning for the winter

Products:

2 kg cucumbers
2 large white onions
3 large red fleshy peppers
3 large ripe tomatoes
1 medium head of garlic
Half a glass of unscented vegetable oil
Salt and pepper to taste

Chop the cucumbers into strips, rather finely, put them in a bowl, add salt and leave aside for 3 hours. We are waiting for the vegetable to release juice. Let's not waste time, let's move on to other products. Fry the onion cut into rings in a small amount of oil, add tomatoes and red pepper, which we cut into strips. Let it simmer for a short time, about 15 minutes, until the end of the simmering about 3 minutes, add the garlic (chopped). While the vegetables are cooling, let's see what our cucumbers are doing. Great, they have become soft enough, the juice has released, now you can add stewed vegetables to them. Mix and put into jars that have been sterilized. Cover with clean lids and set to sterilize for 25 minutes. We close it with the key and put it hot in a warm place. Our spicy cucumbers with vegetables are ready for the winter.

Korean cucumbers for the winter without sterilization

A spicy, delicious recipe that can be served as a ready-made salad, prepared without sterilization. Often during the cucumber season, when harvesting every day, you will lose one or two cucumbers, which are already too large and not entirely suitable for spinning. This is exactly what we will apply to our recipe.

Products:

2 kg cucumbers
500 g carrots
100 g granulated white sugar
80 ml vegetable oil
70 ml regular vinegar
0.5 teaspoon ground pepper
The same amount of paprika
1 small spoon coriander
1 teaspoon mustard seed
5 cloves garlic
50 g salt

We definitely need a grater for Korean carrots; with its help we will grate all our vegetables. Mix the dry spices and add garlic, which we squeeze through a press (garlic press). Add oil and vinegar to them and pour into a small saucepan, then put it on low heat and let it boil. Let's leave this marinade aside to infuse for several hours.

The vegetables have released their juice, and now we pack them in sterilized jars.
Return the marinade to the stove and boil this time for 2-3 minutes.
Pour the hot marinade into the jars and immediately close them with a can opener.
Don't forget to turn them over and cover them well with a warm blanket.

We told you about some recipes: Korean cucumbers with seasoning for Korean carrots for the winter. Go ahead, cook, delight your household and guests with your creativity and skills.