Korean cucumbers for the winter

Korean-style cucumbers for the winter are an ideal appetizer for everyday menus and holiday feasts. The spicy seasonings add an invigorating flavor to this dish. Korean cucumber salad is prepared with various vegetables: carrots, bell peppers, onions and garlic, tomatoes and zucchini. In some recipes, vegetables are stewed before placing in jars and are not sterilized; in others, vegetables are placed in containers raw and sterilized.

A delicious recipe for Korean cucumbers without sterilization

This recipe uses a combination of vegetables from cucumbers, carrots and garlic, and for seasonings you can take a ready-made mixture for Korean carrots or mix red pepper, paprika and coriander.

1. 
   How to prepare Korean cucumbers for the winter in jars? Treat the cucumbers with a brush so that there are no thorns, cut off the ends and wash. Cut the cucumbers into large strips. If they are overripe, remove the seeds.
2. 
   Using a special grater or using a food processor with a Korean carrot attachment, chop the washed carrots. Pour a couple of pinches of salt into it and mash with your hand or a fork to soften the vegetable.
3. 
   Prepare the marinade for vegetables as follows: in a separate bowl, mix salt, sugar, pour in 100 ml of vinegar and vegetable oil. Then season the marinade with a mixture of spices for Korean carrots. If you make the seasoning yourself, mix ground coriander, paprika and hot red pepper in approximately equal proportions.
4. 
   Stir the marinade ingredients. You can taste it - you may want to add some seasoning.
5. 
   Combine carrots, peeled and chopped garlic, cucumbers in one bowl and pour the marinade on them, knead thoroughly. Then cover the workpiece with a napkin and set aside for 2-3 hours to marinate.
6. 
   After the allotted time, move the salad preparation to the stove and let it boil. Next, reduce the heat and cook the vegetables for 15 minutes, stirring at short intervals.
7. 
   Place hot salad in pre-sterilized jars. Roll up with tin lids, which need to be boiled for 3 minutes before rolling. Salad ready. After the jars have cooled, place it in a storage room.

Bon appetit!

Korean cucumbers for the winter with sterilization in jars

In this recipe, both carrots and cucumbers are grated.Vegetables are mixed with seasonings and preservatives, marinated for 24 hours, and the salad is sterilized using the standard method.

Ingredients:

• Cucumbers – 2.5 kg.
• Carrots – 300 g.
• Garlic – 1 head.
• Sugar – ¼ tbsp.
• Salt – 1-1.5 tbsp. l.
• Vinegar 9% and vegetable oil - 125 ml each.
• Seasoning for Korean carrots – 15 g.

Cooking process:

1. After peeling and washing the vegetables, you need to decide on a tool for chopping them. This could be a Korean carrot grater, a food processor with a special attachment, or a regular vegetable peeler. Carrots and cucumbers are chopped in the same way to make thin strips. Only in cucumbers you do not need to use the core with seeds.

2. Squeeze garlic into vegetable strips and add seasonings, as well as pour in 125 ml of vinegar and vegetable oil. You may need to add salt - depending on your taste.

3. Mix all ingredients. This must be done for several minutes so that the components of the marinade are evenly distributed in the chopped vegetables. Then cover the container with the preparation with a napkin or towel and put it in the refrigerator. She should stay there for about a day. It is recommended to stir the salad 3-4 times during this period.

4. After marinating for a long time, the vegetables will release quite a lot of juice. And before putting them into jars, you need to knead everything well again.

5. Place the salad preparation in jars that have been doused with boiling water or sterilized. Divide the vegetable juice evenly between the jars.

6. Place jars covered with boiled lids to sterilize. This can be done on the stove by pouring water into a large container so that it reaches the necks of the jars and after boiling, sterilize for 10 minutes.Or you can put it in a cold oven and keep it at 150 degrees for 10 minutes. Afterwards, roll up the jar.

Bon appetit!

Cucumbers for the winter with seasoning for Korean carrots

The cucumbers in this recipe are cut into bars, and the carrots are grated on a special grater. In addition to seasoning for Korean carrots, nutmeg is used here, as well as sesame seeds. The preparation does not require sterilization; the vegetables are boiled before seaming.

Ingredients:

• Cucumbers – 2 kg.
• Carrots – 0.5 kg.
• Vegetable oil – 100 ml.
• Vinegar 9% - 100 ml.
• Garlic – 1 head
• Korean carrot seasoning – 20 g.
• Nutmeg – 1/3 tsp.
• Sesame – 3 tsp.
• Salt – 2 tbsp. l.
• Sugar – 4 tbsp. l.

Cooking process:

1. Grate the carrots through a grater - a special one for Korean salads or a regular one with large holes.

2. Turn the cucumbers into oblong bars. Young, strong vegetables can be used with the core, but overgrown large ones must be freed from seeds and viscous pulp in the middle.

3. Fry sesame seeds in a dry frying pan until golden and cool.

4. In a small container, combine seasoning for Korean carrots, sugar and salt, garlic, sesame and nutmeg squeezed through a press. Mix the dry ingredients, and then add the liquid ones - vinegar and vegetable oil.

5. Place cucumbers and carrots in a container convenient for use on the stove, mix with a dressing of spices, oil and vinegar and put on fire.

6. Wait until the mixture boils, reduce the heat on the stove and cook the salad for 15 minutes, stirring it with a spatula. After cooking, the vegetables will become softer, but should not be overcooked. Before putting into jars, try the salad and adjust, if necessary, the amount of salt, sugar, and spices.

7.The jars must be sterilized and used only when they are dry. Boil the lids in water for 3 minutes and dry too.

8. Place the salad in jars and screw, if the jars are screw-on, or roll up. Keep the salad in a cool place until consumed.

Bon appetit!

Appetizer of Korean cucumbers with carrots, cut into strips

The main thing in this recipe is to follow the rules for cutting vegetables. This can only be done with a knife - no graters. The salad turns out to be very appetizing in both taste and appearance, and can be served as an independent snack.

Ingredients:

• Cucumbers – 3 kg.
• Carrots – 750 g.
• Garlic – 1-2 heads.
• Vegetable oil and vinegar 9% - ¾ tbsp each.
• Salt – 3 tbsp. l.
• Sugar – 6 tbsp. l.
• Korean carrot seasoning – 25 g.

Cooking process:

1. Take a strong, sharp knife and cut the peeled carrots into strips. The carrot strips should be long; do not cut the vegetables crosswise.

2. First cut cucumbers, strong and dense, into longitudinal slices about 0.5 cm thick, and then into strips, also long, like carrots.

3. Sprinkle carrot seasoning over vegetables mixed in one bowl, add sugar and salt. Turn the garlic cloves into a paste using a garlic press and mix with vegetables. Pour the heated vegetable oil onto the vegetable mixture, followed by vinegar. Mix the ingredients thoroughly and marinate for two hours at room temperature.

4. Fill jars of the required volume (from 0.5 l to 1 l) with a mixture of vegetables and pour in the juice formed during pickling. Thin long strips of vegetables, when placed in a container, form beautiful two-color waves, and the salad looks very festive.

5.Cover the jars with boiled lids and place in a container with water to sterilize. After boiling, keep the jars on the stove for 15 minutes - and the salad will be ready. Cool the jars by placing them upside down under a blanket, and then place them on a storage rack.

Bon appetit!

Korean cucumber salad for the winter with bell peppers

For this recipe, it is better to take bell peppers of several colors, so the appetizer will become brighter. Like cucumbers, peppers will be soaked in a spicy marinade, and the result will be an aromatic assortment of vegetables with a piquant taste.

Ingredients:

• Cucumbers – 1.2 kg.
• Carrots – 300 g.
• Bell pepper – 300 g.
• Garlic – 1 head.
• Fresh hot pepper – 1 pod.
• Salt – 1 tbsp. l.
• Sugar – 2 tbsp. l.
• Vinegar – 60 ml.
• Vegetable oil – 50 ml.
• Korean carrot spices – 15 g.

Cooking process:

1. Cut the cucumbers into any shape, but do not allow too large pieces. Also, you should not take overripe vegetables with a large number of seeds, but if there are no others, the seeds must be removed with a knife.

2. Carrots can be cut in any way you wish: into strips using a knife, grated or passed through a vegetable cutter.

3. Turn bell pepper, seeded, into thin strips.

4. Mix all the vegetables in a large container. They will not be cooked, so enamel, glass or even plastic dishes will do.

5. Garlic, crushed in a garlic press, mixed with vegetables. Then add sugar and salt and vinegar with vegetable oil. Add seasonings, as well as finely chopped hot pepper. You don't have to use the last ingredient if you don't want extra spiciness. Mix everything in a container and let marinate for 4-5 hours.

6.Sterilize and dry glass jars with a volume of 0.5, 07 or 1 liter. Before placing in jars, stir the mixture and taste it, adjusting the sweetness and saltiness if necessary. Place salad mixture into jars.

7. For sterilization, prepare a container convenient for placing jars of the size you choose. Place the preparations in it, pour cold water up to ¾ of the height of the jars and turn on the heat. After boiling, sterilize the salad for about 15 minutes.

8. Roll up the jars with lids and, when cool, store them.

Bon appetit!

Harvesting overgrown cucumbers in Korean style in jars for the winter

Overgrown cucumbers are a suitable base for a Korean salad. Vegetables are cut into pieces, so their original size and condition are not so important. Fresh basil and dill are added to the salad according to this recipe.

Ingredients:

• Cucumbers – 2.5 kg.
• Garlic – 1 head.
• Seasoning for spicy carrots – 2 tbsp. l.
• Vinegar 6% - 2 tbsp. l.
• Salt – 1 tsp.
• Sugar – 1 tbsp. l.
• Vegetable oil – 2 tbsp. l.
• Dill and basil - 1 bunch each.
• Hot pepper – 1 pod.

Cooking process:

1. Soak cucumbers in cold water for 1-2 hours. After washing and cutting off the tails, removing damaged areas, you can also get rid of the skin if it is rough and damaged.

2. Chop the cucumbers as desired. You can cut into circles, semi-circles, bars, cubes, strips - it all depends on your imagination.

3. Squeeze the garlic into the cucumbers, add finely chopped hot peppers there. It is added at will if you need to give the appetizer extra spice.

4. Add seasoning for Korean carrots to cucumbers. Instead of a ready-made mixture, you can use a combination of hot ground pepper, paprika and coriander.

5.Wash the dill and basil and chop with a knife. If fresh herbs are not available, dried herbs will work. It should also be mixed with cucumbers.

6. After adding salt and sugar, vinegar and vegetable oil to the vegetables, they should be left to marinate for 2-3 hours. During this time, cover the workpiece with a lid, towel or napkin.

7. Pack the salad into jars that have dried after the sterilization process and pour in the resulting juice in even portions. Cover the jars with lids and sterilize the workpiece for 15 minutes after the water boils. Place the rolled and cooled jars for storage. This appetizer is as crispy as young cucumbers and goes well with any side dish.

Bon appetit!

The most delicious Korean cucumbers and zucchini are finger licking good

For this salad, zucchini is grated and cucumbers are cut into pieces; this mix gives an unusual consistency. Carrots are added for a richer flavor and brighter color.

Ingredients:

• Zucchini – 0.7 kg.
• Cucumbers – 0.7 kg.
• Carrots – 0.5 kg.
• Garlic – 1 head.
• Vegetable oil and vinegar 9% - 100 ml each.
• Salt – 1 tbsp. l.
• Sugar – 4 tbsp. l.
• Coriander, paprika, hot red and ground black pepper - 0.25 tsp each.

Cooking process:

1. Peel the zucchini, remove the pulp and seeds from the middle, and grate the dense part using a Korean carrot grater or a regular grater with large holes.

2. Cut the cucumbers, young and strong, into rectangular bars and add to the container with the cucumbers.

3. Grate or cut the carrots into thin strips and combine with other vegetables.

4. Add crushed garlic pulp to the vegetable mix, add ground spices, salt and sugar. Mix the vegetables first with the dry additives, and then pour in the oil and vinegar and stir again.This mixture should infuse for 2 hours. It is advisable to stir the salad ingredients several times during marinating.

5. Prepare the jars in your usual way. Since the workpiece is sterilized, it is not necessary to sterilize the container before adding vegetables. You can simply treat it with boiling water and boil the lids.

6. Before laying out the salad, mix it again, make sure it contains enough of all the flavor enhancers and seasonings, and then put it in jars. Sterilize the workpiece within 15-20 minutes after the water boils.

7. Place tightly closed jars upside down, cover with a blanket and let stand until cool. Place in a cool place until ready to use.

Bon appetit!

A simple step-by-step recipe for preparing spicy cucumbers in Korean

For spiciness, ingredients such as horseradish root and ginger are added to this salad. The salad has a bitter, hot note and goes well with a side dish with a neutral taste.

Ingredients:

• Cucumbers – 1 kg.
• Carrots – 300 g.
• Sugar – ¼ tbsp.
• Salt – 2 tbsp. l.
• Oil and vinegar 9% - ¼ tbsp.
• Garlic – 4 cloves.
• Seasoning for Korean carrots – 1 tbsp. l.
• Hot red pepper – ½ tsp.
• Horseradish and ginger root - 50 g each.

Cooking process:

1. Cut the cucumbers into rings; their thickness should be approximately 0.5 cm. If the vegetables are large, you can cut them into half rings.

2. Grate the carrots on a special grater. You can also cut it with a knife into thin strips.

3. Peel the ginger and horseradish roots and grate them on a fine-hole grater. Set aside - you will need them later.

4. In one bowl, mix cucumber slices, carrot sticks, squeeze garlic into them.

5.Add hot red pepper and Korean seasoning to the vegetables, and add oil and vinegar. Mix all the products and give them time to marinate. This will take about 4 hours.

6. After waiting the recommended period of time, put grated horseradish and ginger into the preparation, knead the ingredients and wait 10-15 minutes before sending them to the jars.

7. Place the sharp preparation into dry, clean jars and place clean lids on top of them.

8. Sterilize jars of salad within 15 minutes after the water boils. Close the canning hermetically and, after cooling, place it in the pantry with other preparations.

Bon appetit!

How to prepare Korean cucumbers with onions for the winter?

In this recipe, onions, sesame seeds and soy sauce are added to the standard set of ingredients for Korean cucumbers. The appetizer turns out to be spicy, spicy and goes well with baked fish or meat.

Ingredients:

• Cucumbers – 1.5 kg.
• Garlic – ½ head.
• Hot pepper – 1 pod.
• Onion – 3 pcs.
• Soy sauce – 50 g.
• Vinegar 9% - 6 tbsp. l.
• Vegetable oil – 6 tbsp. l.
• Sesame – 2 tbsp. l.
• Paprika – 1.5 tbsp. l.
• Sugar – 2 tbsp. l.
• Salt – 1 tbsp. l.
• Ground coriander – 1 tbsp. l.

Cooking process:

1. Prepare the cucumber slices by cutting the cucumbers into bars about 3-4 cm long and about 1 cm wide. Mix them with a couple of pinches of salt, and after an hour, drain the juice from the vegetables.

2. Cut the hot pepper into rings or small cubes and combine with cucumber slices.

3. Cut the onion into rings or half rings and also add to the main product.

4. Place sesame seeds in a preheated dry frying pan and fry for a few minutes until golden. When cool, add to cucumbers.

5. Garlic, turning into pulp, add to the total mass.

6.Pour paprika and coriander, salt and sugar into the cucumber slices and mix everything together. Then pour in soy sauce, vinegar and stir again.

7. Heat vegetable oil in a frying pan until it boils, turn off the heat and pour the hot oil directly into the vegetable stock. Thanks to this manipulation, vegetables do not need to be marinated for several hours before sterilization.

8. Place the well-mixed cucumber mixture into sterile jars and cover with tin lids that have been boiled in advance.

9. Place the jars in a wide bowl, put a towel on the bottom, pour water up to the hangers of the jars and place on the stove. The boiling of water in the container will start the countdown of 15 minutes of sterilization over medium heat. The rolled jars should cool to room temperature, and they can be moved to the pantry or cellar.

Bon appetit!

Korean cucumbers for the winter with tomatoes

The salad according to this recipe is brought to readiness in a sweet and sour marinade, and a range of seasonings gives it spiciness. The snack is boiled for 5 minutes before sterilization.

Ingredients:

• Cucumbers – 2 kg.
• Tomatoes – 0.5 kg.
• Carrots – 0.5 kg.
• Onion – 0.5 kg.
• Garlic – 1 head.
• Chili pepper – 2 pods.
• Wine vinegar – 150 ml.
• Salt – 0.5 tbsp. l.
• Sugar – 1 tbsp. l.
• Ground red pepper – ½ tsp.

Cooking process:

1. Cut the cucumbers into rings and place them in a deep enamel or glass container. It is preferable to take young vegetables or ripe, but not overgrown ones.

2. Tomatoes, it is also advisable to take dense and small ones, cut into quarters or 8 parts - depending on the size.

3. Cut the carrots into thin slices; you can use a vegetable cutter.

4. Mix all the vegetables together and add chopped garlic into flakes.

5.Add the onions, cut into rings or half rings, to the rest of the products. The rings should be wide enough so that the onions do not completely fall apart during cooking.

6. Cut the chili pepper into rings, without removing the seeds, and pour into a common container.

7. Add ground red pepper, salt and sugar to the vegetable mass, knead everything thoroughly with a large spoon, spatula or gloved hands.

8. Place a weight on top of the vegetables, let the vegetables marinate under pressure for about 3 hours. During this period, quite a lot of brine is formed.

9. When time has passed, put the vegetables on the stove, pour in wine vinegar, close the lid and boil. Keep on fire for 10 minutes and turn off.

10. Cover the salad placed in dry sterile jars with lids, wrap tightly with a warm cloth or blanket and keep in the room for another three hours. After this, you can put the snack in the cellar or pantry.

Bon appetit!