Karelian cucumber recipe. Delicious snacks during the cucumber season: learn how to cook spicy cucumbers in Korean

Good afternoon, friends!

Korean cucumbers - another spicy one home preparation, which is prepared simply, quickly and turns out just as amazingly tasty as.

The main ingredients of this dish are cucumbers, carrots and seasoning. Adding tomatoes, bell peppers, mustard and other spices at your discretion will only enhance and add a lot of flavor and make the appetizer more appetizing.

Such salads can be eaten immediately after preparation, or left for the winter.

Korean cucumbers. The most delicious recipe with carrots for the winter

Ingredients:

carrots - 500 gr.
garlic - 1 head
vegetable oil - 125 gr.
vinegar 9% - 15 gr.
hot capsicum - 1 pc.
salt - 50 gr.
sugar - 100 gr.

Preparation:

In this delicious recipe you will learn how to quickly prepare real Korean cucumbers with carrots. To make the cucumbers crispy, pour them cold water and leave for 3-4 hours. If they have just been collected from the garden, it is enough to keep them in water for 1-2 hours.

We wash the cucumbers, cut off the butts on both sides and cut them into medium cubes. Don't forget to taste them for bitterness so as not to spoil the salad.

young, juicy carrots grate with long strips to Korean carrots. Add to cucumbers.

Press down the garlic a little with the flat side of the knife. Add some salt, so it will release its juice and unique aroma faster. Cut into thin slices.

Cut the hot red pepper into thin slices. I don’t remove the seeds; I take a third or a fourth of the pod, depending on its bitterness. It won't harm the salad, as long as your stomachs can handle it.

Place everything in one large container and mix gently.

We crush the black peppercorns with the flat side of a knife and immediately feel its aroma.

We use odorless vegetable oil, preferably apple vinegar.

In a separate bowl prepare the marinade. Mix salt, sugar, black pepper, vinegar, vegetable oil.

Pour the prepared marinade over the vegetables and leave to steep for 2 hours. Each ingredient has its own taste and aroma and when they come together and complement each other, the result is something amazing.

Stir occasionally and take samples. It turns out delicious, very tasty - you'll lick your fingers.

While the vegetables are pickling, prepare the jars. We wash, sterilize, and boil with lids.

After the time has passed, fill the sterilized jars with salad. Seal and add marinade on top. Cover with lids and sterilize in a saucepan with water. Half liter jars - 20, liter jars - 30 minutes.

Look what a nice color our cucumbers have acquired!

We got 3 liter jars. Close two tightly with screw caps. And we send them to be sterilized for another day under the blanket, we will leave them for the winter. Cool the remaining salad and put it on the floor liter jars, cover with plastic lids and refrigerate. I think not for long.

To open a jar of cucumbers in winter without spoiling them screw cap, you need to turn the jar upside down and place it in a deep plate with hot water. After a minute, there will be a small click, the lid is pulled back, air enters the jar, and it opens easily.

Korean cucumbers. Instant recipe without sterilization with mustard

We prepare the simplest recipe for Korean cucumbers without sterilization quickly. It turns out delicious.

Ingredients:

for 4 kg of cucumbers we need:

garlic - 6-8 cloves
vegetable oil - 180-200 gr.
vinegar 9% - 200 gr.
salt - 100 gr.
sugar - 200 gr.
black peppercorns - 5-6 pcs.
dry mustard - 1 tbsp. l.
mustard seed - 1 tsp.
greens - to taste

Preparation:

This year there is a good harvest of gherkins. Strong and crispy cucumbers, one size - ideal option for our recipe. We stand in very cold water 1 hour We cut the cucumbers into long bars, put them in a large bowl, where it will be convenient to mix them.

Add salt, sugar, mustard to the chopped cucumbers.

Crush the garlic with the flat side of a knife, sprinkle with salt, chop with a knife to a paste, and add to the cucumbers.

Grind black peppercorns in a mortar and add to the rest of the ingredients.

At our own discretion, add greens. I really like the mixture of greens - fennel, parsley, basil. These herbs emit magical aroma and significantly enhance the taste of the dish.

Pour vegetable oil and vinegar on top. Mix everything carefully with your hands. Leave for 2 hours.

Let's try. If there are not enough seasonings, it's time to add them. The cucumbers have been soaked in our wonderful dressing and it’s time to put them in jars.

Place in sterilized jars, add marinade to the very top so that there is no air left in the jar, and immediately close with plastic lids. We take small jars for one time, open them and eat them right away.

Unfortunately, such a preparation can be stored in the refrigerator for no more than one week.

Delicious recipe from overgrown cucumbers in tomato, without carrots

If you like this recipe, then you will never have problems with overgrown cucumbers.

Ingredients:

for 1 kg of overgrown cucumbers we need:

garlic - 1 large head
vegetable oil - 100 gr.
vinegar 9% - 200 gr.
salt - 1 tbsp. l.
sugar - 000 gr.
spicy capsicum- 1/2 pcs.
tomatoes - 1/2 kg
mixture for Korean carrots - 1/2 tbsp. l.

Preparation:

We will cook them in a tomato sauce to preserve them for the winter, and we will stew the vegetables. This time we'll do without carrots
If your overgrown cucumbers have reached large sizes, then it is best to grate them using a Korean carrot grater. My cucumbers are not that big, so we'll cut them into slices.
We remove the bell and red hot peppers from the stalk and seeds and cut into thin rings.
Remove the skin from ripe, fleshy tomatoes. To do this, we make a cross-shaped cut on the fruit, lower it into boiling water for a few seconds, and then immediately under cold water. The peel comes off on its own.
Peeled tomatoes into slices. The cutting is not important, since we will be chopping the tomatoes. This can be done in a meat grinder or blender.
Young juicy garlic clean and grind to a paste.
Place all prepared ingredients into a saucepan. Place on the fire and bring to a boil. Simmer over low heat for 30 minutes, stirring constantly so that the bottom of the pan does not burn.
Add vinegar, boil for another 5 minutes, place in hot sterilized jars, and cover with boiled lids. Turn it upside down and wrap it in a blanket.
While the jars cool down, for about a day, the sterilization process will continue.
We store it in the cellar. Let's enjoy the burning spicy cucumbers in Korean cold winter.

Korean cucumbers with bell peppers, a delicious recipe for the winter

In this recipe, adding bell pepper will complement and enrich the taste of the final product. It doesn’t really matter whether you put red or green pepper. It will be delicious in both cases. Red bell pepper enriches the color scheme and gives an appetizing look to the dish.

Ingredients:

for 2 kg of cucumbers we need:

carrots - 500 gr.
sweet bell pepper -500 gr.
onions - 500 gr.
garlic - 7 cloves
hot hot pepper - 1 pc.
vegetable oil - 100 gr.
vinegar 9% - 100 gr.
salt - 50 gr.
sugar - 100 gr.

Recipe for winter cucumbers with seasoning for Korean carrots

According to this recipe, Korean-style cucumbers are rolled into jars for the winter, and if desired, can be eaten immediately after preparation.

Ingredients:

for 2 kg of cucumbers we need:

carrots - 500 gr.
garlic - 7 cloves
vegetable oil - 125 gr.
vinegar 9% - 125 gr.
seasoning for Korean carrots - 1 tbsp. l.
salt - 50 gr.
sugar - 100 gr.
dill - bunch

That's all for today. Stay tuned for new Korean recipes.

Summer spoils us with an abundance of fresh vegetables and fruits. Especially if you have your own household plot. Everything that has been collected from the garden beds needs to be eaten in time. fresh, and preserve for the winter. After all, it is precisely during the period of winter and spring vitamin deficiency that we especially urgently want to enjoy what has not left the table until recently.

Probably every summer resident has cucumbers growing in his garden. Their use in blanks has no limits. Here and, and pickling, and. Korean-style cucumbers are especially popular in my family. We met him relatively recently, and now I regularly prepare them for the winter.

Juicy, crispy and very tasty cucumbers, with a spicy spiciness, do not linger on the table. The hand reaches out to take more and more. If you have not tried to prepare such a delicious dish for the winter, do it right now. After all, I have prepared for you the most delicious and original Korean cucumber salads.

1. Korean cucumbers for the winter with carrots

We will prepare very tasty cucumbers that are so pleasant to crunch on right now. For a variety of taste and color, we will also put carrots here. This dish is very easy to prepare. Looking ahead, I will describe the principle of preparation. Sliced vegetables are sprinkled with seasonings and left to room temperature for 24 hours. After this, the snack is completely ready to eat. But, if you decide to prepare it for the winter, you need to put it in jars and sterilize it. Simply put, preparing a snack will take you 15 minutes today and 30 minutes tomorrow. And such jars bring endless amounts of joy in winter.

Ingredients:

2 kilograms of cucumbers;
130 grams of vegetable oil;
half a kilo of carrots;
a quarter glass of salt;
half a glass granulated sugar;
10 grams of special seasoning for Korean vegetables;
1 small head of garlic;
130 grams of vinegar 9%.

Cooking steps:

1. Wash the cucumbers first. It is better to use freshly picked fruits for preparations. If this is not possible, you need to “saturate life” into the cucumbers. To do this, they must be placed in ice water for an hour. This will harden them and the pieces will be springy and crispy. Then you need to trim the ends and cut the cucumbers into circles. For this it is better to use a serrated knife.

If you are preparing a snack from wide cucumbers, you can cut them into half a circle or even a quarter.

2. Grind the carrots on a grater with a julienne attachment. If you don't have one, you can simply plan it using a hand peeler.

3. Combine cucumbers and carrots in one bowl. Add everything from the list and mix. You can do this with a spatula, but I usually mix with clean hands. Set aside so that the dishes do not interfere with other tasks. In total, vegetables should sit for 24 hours. 12 hours on the table and the same in the refrigerator.

4. This is what they look like ready-made cucumbers. You can try them now. But don't get carried away! After all, we need to close the jars for the winter.

5. Before transferring, be sure to sterilize the jars and boil the lids. Arrange the vegetables first, and then distribute the juice.

6. After this, cover with lids and place the jars in the pan. First, you need to line the bottom with a small towel or napkin, otherwise, when boiling, the jars may burst. Boil in water for 15 minutes.

You cannot sterilize sealed jars. During the sterilization process, oxygen is released inside the mass, which needs an outlet. Sealed cans do not get this opportunity and may explode.

After processing, seal the salad and turn it over onto the lids. Place under cover in the form of an old jacket, blanket or rug. This will further process the vegetables before storing. In the morning, remove the blanket and take it to the basement.

2. Korean-style spicy cucumbers for the winter, sliced

What real Russian feast is complete without pickled cucumbers?! It is impossible to imagine any celebration without this tasty and crispy snack. Guests take them apart more actively than any other treat. Especially if these are cucumber slices in Korean. They can be prepared today and eaten tomorrow. And if you prepare more salad, you can save it for the winter. Try it too! I am sure that this recipe will win your trust too.

Ingredients:

kilogram of cucumbers;
200 grams of carrots;
a quarter cup of granulated sugar;
a quarter glass of vinegar;
8 cloves of garlic;
a tablespoon of salt;
chili pepper - 1 small pod or 5-6 centimeters from a large one;
a quarter cup of vegetable oil;
ground mixture aromatic peppers- to taste;
5 tablespoons (not heaped) of sesame seeds.

Cooking steps:

1.Soak cucumbers ice water and leave for 1-2 hours. If the house is hot, you need to constantly add water to maintain the temperature.

2. Meanwhile, prepare other ingredients. It is better to choose flat carrots. It's easier to grind in the right way. Namely, it needs to be cut into strips using a special grater or vegetable cutter.

3. Cut the garlic into thin slices. Chop the hot pepper too.

If you like a spicier snack, you don't have to remove the seeds from the hot peppers. They will provide an even more “fiery” taste.

4. After soaking, dry the cucumbers and start cutting. They need to be cut into neat cubes. The cutting principle depends on the size of the vegetable. Small cucumbers can also be cut into quarters. A large vegetables you need to divide it in half first, and then into another 4-8 parts.

5. Combine everything in one bowl.

6. Now you need to prepare the marinade. To do this, mix oil and vinegar, add granulated sugar, pepper, sesame seeds and salt. Stir. Sand grains are difficult to dissolve completely. But don’t worry, they will definitely melt during the steeping process.

7. Pour in the marinade and mix thoroughly. Leave until evening on the table, covered. Place in the refrigerator overnight. In the morning you can start packing.

8. Place vegetables in a clean container and add juice. Without rolling up the lids, boil the jars of cucumbers in a saucepan. This will take 10-15 minutes. After this, you need to seal them, turn them over and wrap them in something warm. In the evening, you can move the jars to your permanent place of residence - in the basement or cold balcony.

3. Cucumber rolls with sweet peppers in Korean for the winter in brine

This beauty has become a real hit among the blanks. Originality of preparation does not require much effort. They are very easy to make using the most regular products. These cucumber “rolls” will surely be appreciated by your guests and loved ones. Friends will certainly beg for the recipe. Try it!

Ingredients:

liter jars;
a few umbrellas or dill, parsley;
sweet pepper;
3 cloves of garlic per 1 jar;
hot pepper to taste.

For brine per 1 liter of water:

water;
a tablespoon of salt;
40 grams of vinegar 9%
3 allspice peas;
2 tablespoons granulated sugar;
4 black peppercorns;
2 tablespoons of seasoning for pickling vegetables in Korean;
a tablespoon (without a slide) of mustard seeds;

Cooking steps:

Before you start rolling the rolls, you need to wash the jars and put them on sterilization. So that by the time the vegetables are ready, they can immediately be placed in a jar.

1. Soak cucumbers in water the night before cooking. This will make them juicier and more elastic. It will be difficult to roll with wilted and dry vegetables. After soaking, you need to remove the ends. No need to peel. Using an economical vegetable cutter, which many people usually use to peel potatoes and carrots, cut the cucumbers into thin slices. It is not easy to achieve such a result with a knife.

2. You can choose any color of sweet pepper. But I usually take red. Firstly, it is very sweet and most suitable for preparations. Secondly, green cucumbers and red peppers will look great together. For this snack, you need to cut it into pieces of such a size that they can fit in the center of the cucumber.

3. Meanwhile, the jars are ready for packaging. Place greens on the bottom, chop the garlic and a little hot pepper. If you like a more “fiery” taste, you can replace it with hot pepper.

4. Place a piece of pepper at the top edge of the cucumber and wrap it in a roll.

5. Roll up the number of rolls required to fill the prepared jars and immediately place them in the container. Do this horizontally so that the pepper does not fall out of the cucumber.

When cutting cucumbers, you probably have some scraps left over. They can also be used and placed on top of vegetable rolls.

6. Boil water and fill the jars to the top. Cover with lid without twisting. Leave it like this for 10-20 minutes. After this, pour the liquid back into the pan.

7. Add all the ingredients from the list to the brine, except vinegar. Dissolve sugar as much as possible. As soon as the marinade boils, it needs to be boiled for a couple of minutes.

8. Pour marinade up to the shoulders, then pour into each liter jar add 40 grams of vinegar.

9. Seal the jars tightly and invert them onto the lids to check for leaks. If it does not leak anywhere, then immediately, without turning them over, wrap the jars with a warm cloth until they cool. This will be additional sterilization of vegetables.

10. Usually, I wait until the morning and only then I turn the cans over and move them to the underground or basement.

11. Such a sunny jar of vitamins will disperse melancholy and winter blues in any bad weather. Very tasty, juicy and refreshing. Try it!

4. Video - Korean cucumber salad for the winter

See how easy it is to prepare delicious Korean cucumber fingers. It's easy and quick to prepare. And it gets eaten even faster.

Korean-style cucumbers are always a good solution. They are pleasant to eat at any time of the year. You can serve with meat, cereal side dishes, pasta and potatoes. Even just crunching with ringing cucumbers will be very tasty.

What associations arise when the name of a dish contains the adverb “Korean”? Most likely, the first thing that comes to mind is “...this must be spicy dish! That’s right, and precisely because of the increased spiciness and salinity of hansik - national cuisine Korea in pure form- not among the world's most popular. But, as for brightness and aromas, this cannot be taken away from her! This recipe cucumbers in Korean - adapted for Russian people, moderately spicy and very tasty appetizer. You can make it ahead of time, or you can serve it on the same day!

Ingredients for cucumber and carrot salad with Korean seasoning

1 kg of cucumbers;
250g carrots;
6 cloves of garlic;
2 teaspoons salt;
2 tablespoons sugar;
2 tablespoons vinegar;
2 tablespoons vegetable oil;
2 teaspoons Korean carrot seasoning.

Korean-style cucumbers and carrots: a recipe for the winter

You can leave some of the appetizer and serve it on the same day! Delicious - you'll lick your fingers!

This is interesting

List of ingredients and step by step instructions cooking is, of course, good. However, any recipe has a lot of subtleties and nuances. Regarding our “Korean” recipe, among the nuances are the following points:

the best time to pick cucumbers in the garden;
rules for choosing cucumber fruits on the market;
rationality of using overripe specimens;
pre-soaking rules;
principles for choosing carrots;
tips on how to quickly peel garlic;
pasteurization or sterilization;
selection of sealing caps.

Choosing cucumbers for a Korean recipe

Selecting cucumbers for pickling for the winter is a crucial moment. Maybe the question of choosing the fruits that will be cut into cubes can be taken more simply? Some points are really not important, and yet...

There are no strict rules regarding what time of day to pick cucumbers for canning in the garden. In the early morning and late evening, however, cucumber fruits are at their most resilient.
For preservation, it is best to buy cucumbers that clearly show that they have not been washed (slightly dirty). Why? During the washing process there is a risk of damaging the peel. And if the fruit was not used immediately after this, there is a possibility that the fermentation process began inside (although not manifested externally). This will negatively affect the taste of the canned cucumber.
To prepare Korean cucumbers, the size of the fruit does not matter much. Overripe, yellowed, soft specimens and fruits with yellow spots, however, are not suitable for “tasty” canning!
Dark green specimens with thin skin and the presence of dark thorns are an absolute priority.
The elasticity of cucumbers on the market is checked by squeezing the ends (especially the tail ones).

Preparing cucumbers for preservation

Freshly picked, firm cucumbers do not need pre-soaking. It is better to soak cucumbers from the market (store) in cold water for a period of 2 to 7 hours, depending on the degree of freshness and elasticity. It is advisable to change the water every two hours.

There is no clear opinion about which water is best to use. Residents of the private sector argue that there is nothing better than well and spring water. But where can you find one in the city? Some city dwellers use bottled, filtered, boiled, or infused with silver and copper. There are those who look at things more simply and use plain water from the tap. Still, chlorinated water is not the best option!

Important! Before soaking, the cucumbers should be washed under running water to remove garden dirt. A cloth with lint (microfiber, bamboo) will gently clean the surface of the fruit without damaging the peel.

Carrot selection

The principles for choosing carrots for our recipe are the same as for cooking classic salad from carrots in Korean. Tender, juicy varieties of rich orange color are preferred. Larger specimens are much more convenient to rub.

The choice of tool for rubbing is not the least important. As for aesthetic perception, the mention of “Korean style”, present in the name of the snack, immediately conjures up the familiar shape of carrot stripes. For example, a universal knife (vegetable peeler + carrot knife in Korean, also called a “peeler”) makes a thin, flat cut, only vaguely reminiscent of the traditional shape. A professional grater with an attachment for cutting carrots into strips is another matter!

How to quickly peel garlic cloves

Do you know that professional chefs peel garlic completely differently from ordinary housewives in the kitchen? They simply don’t have time to carefully and scrupulously peel each individual clove! Conservation - hot time. And if there is an opportunity to speed up (at least in the operation of peeling garlic cloves), why not use the experience of professionals?

Method 1. Cleaning the slice will take less than 1 second! Place a clove of garlic on a cutting board. Cover the top with the wide side of the chef's knife blade and press firmly. A characteristic click indicates a burst husk. All that remains is to easily remove it!

Method 2. Indispensable when you need to peel several cloves at once (our recipe uses 6 cloves per 1 kg of cucumbers). Place the cloves in a twist glass jar(if very large number cloves, then into the pan). The main thing is that there is enough free space left so that the garlic can freely hit the walls during the cleaning process. Screw on the lid of the jar (cover the pan with a lid). Shake vigorously for 10-20 seconds. Open the lid and remove the separated husks.

Reference! The above methods are relevant for cleaning garlic cloves with already dried scales. For cleansing young garlic other principles apply.

Pasteurization or sterilization - which is better?

Strictly speaking, comply with all conditions for the professional performance of both processes in conditions home cooking quite difficult. Some equipment and precise timing and temperatures are required.

The term sterilization has a fairly broad meaning. The purpose of sterilization in preservation is to disinfect products intended for long-term storage from pathogenic microorganisms. In the sense of disinfection, pasteurization is also a method of sterilization. Narrowing the topic and moving on to the differences, we can say that the difference is in the temperature height.

In a narrow sense, sterilization occurs only at temperatures of 100°C or more. This - great option heat treatment, however, achieving 100% results at home requires effort. You can heat water to 100°C or more:

using a special sterilizer or autoclave;
adding salt to the water (101°C=66g/l; 105°C=255g/l; 110°C=478g/l);
using an oven, microwave oven, multicooker, pressure cooker.

Pasteurization - the oldest way sterilization (mid-19th century). It is generally accepted that when using this approach nutritional value products remain almost unchanged. The method is widely used for disinfecting canned foods in home kitchens, because it does not require the use of special equipment. All you need is a large saucepan and boiling water. Boiling water in a pan filled with jars with blanks provides a temperature of +70°C...+95°C (inside the jars), which fully meets the requirements of the technological process.

Pasteurized products have a shorter shelf life (unlike sterilized ones) and should be stored in cool place. Some types of products (mushrooms, meat) require increased attention, such as sterilization, tindialization (pasteurization in several stages - usually up to three approaches).

Seaming Cap Selection

For sealing cucumbers in Korean, not any sealing lid will be equally good. The range of lids for preservation is small:

classic tin unvarnished (white);
classic tin varnished (yellow);
twist-off (twisting);
glass (already become a rarity).

For workpieces that have an acidic environment (in particular, vinegar in the composition), it is better to use classic varnished tin (yellow) or a modern twist-off model.

At the time of ripening of fresh vegetables, every skillful housewife strives to replenish the pantry with tasty and savory snacks. Not the least place among the wide variety of all kinds of preparations will be occupied by prepared Korean-style cucumbers for the winter.

Korean national cuisine is becoming increasingly popular in many countries. Spicy, aromatic dishes are the perfect complement family lunch or a ceremonial feast. For example, cucumbers in Korean are different from classical conservation unusual taste, delicious crunch and addition more spices

Fans of food with a sparkle will appreciate it different recipes cooking vegetables. For spicy food lovers culinary dishes You will definitely like Korean cucumbers for the winter. Marinate green vegetable possible using various technologies. The most popular methods for preparing delicious preserves are described below. If you follow the recipe exactly, you will get an unusual, spicy snack(as in the photo).

How to cook Korean cucumbers for the winter?

Cooking recipes and recipes will help you prepare cucumbers in Korean style for the winter. good advice qualified chefs. By following the recommendations outlined, you can not only please your loved ones excellent snack, but also to improve the previously gained experience by preparing a new version of the dish.

To prepare the snack, both young fruits and more mature specimens are used, having cleared them of peel and seeds.
Initially, the cucumbers are soaked in water for several hours, and then cut crosswise in half and into 4 more parts. Young fruits can be chopped into circles, long slices or straws.
Sliced vegetables are complemented spicy marinade and leave to separate the juice.
Subject the snack to boiling in a common container or sterilization in jars.
Sealed Korean-style cucumbers are insulated for the winter upside down until they cool.

Korean cucumbers for the winter - general principles of preparation

Often, cucumbers in the garden beds outgrow and are no longer suitable for pickling or pickling. These overgrown cucumbers will make the most delicious winter preparation in the form of cucumbers in Korean.

For salad, cucumbers are cut into cubes, rings, quarters or grated (for Korean carrots or regular). Additionally, following the recipe, other vegetables are added. This could be sweet peppers, tomatoes, onions, garlic, carrots, etc.

The mixture of vegetables is seasoned with spices, a little sunflower oil is added, white sugar, salt and apple or table vinegar. Everything is mixed, covered and left for several hours in a warm place so that the cucumbers release their juice. Some recipes require additional heat treatment, i.e. vegetables are stewed before sterilization.

Then the cucumbers are placed in sterile jars and sterilized for 15 to 30 minutes. Time depends on displacement glass containers. Half-liter jars are usually sterilized no more than 15 minutes, and liter containers - half an hour.

To preserve Korean cucumbers for the winter, as for other preparations, you need to prepare jars in advance. To do this, wash them well soda solution, rinse and sterilize. It can be done in different ways. Steam over hot steam, heat in the microwave or place on a baking sheet, fill each third with water and place in the oven for 15 minutes (200-220 degrees). The lids for seaming also need to be thoroughly wiped to remove any remaining factory oil and boiled by placing them in a saucepan with water.

After seaming, the jars must be placed on the lids, wrapped warmly and kept there until they cool completely. This preservation should be kept in a cool room, cellar or basement.

There are a lot of recipes for preparing cucumbers in Korean and every housewife can choose the recipe she likes.

Korean cucumbers for the winter without sterilization

Korean-style cucumbers for the winter are a recipe that can be made without sterilizing the jars, which seems very time-consuming and troublesome to many housewives. You can already try the salad after fresh vegetables they will let in the juice, but for long-term storage The mass needs to be simmered a little and hermetically sealed.

Ingredients:

cucumbers - 3 kg;
carrots and onions - 500 g each;
garlic - 2 heads;
sugar - 180 g;
oil, salt and vinegar - 100 g each;
coriander - 0.5 teaspoon;
sharp and black ground pepper.

Preparation

Cut the cucumbers into strips or slices.
Grind on Korean grater carrot.
Garlic is squeezed through a press.
Combine the vegetables together, add the remaining ingredients, and let it brew for 2-3 hours.
Stew out vegetable mass 10 minutes, put into sterile jars.
Cucumbers are sealed in Korean style for the winter.

Cucumbers with Korean seasoning - a recipe for the winter

Almost all Korean-style cucumber preparations for the winter are prepared with coriander, ground black and red hot pepper. For convenience, you can purchase a packet of seasoning, which will already contain all the necessary spicy components. It is better if the composition does not contain salt, sugar or other additives present in the marinade.

Ingredients:

cucumbers - 2 kg;
carrots - 200 g;
garlic - 2 heads;
sugar - 50 g;
oil -180 ml;
vinegar - 150 ml;
Korean seasoning - 1/3-½ sachet;
salt - 30 g.

Preparation

Cut the cucumbers into cubes.
The carrots are grated.
Mix vegetables, add garlic and other ingredients from the list.
Stir the mixture and leave for a day.
Place the vegetable mass in jars and sterilize for 10 minutes.
Seal the cucumbers with Korean seasoning for the winter.

Cucumbers with Korean carrots - a recipe for the winter

The following recipe for Korean-style cucumbers for the winter simplifies the task, since Korean carrots are used that are already pickled. IN in this case It will be possible to avoid tedious cleaning and grinding of fresh root vegetables, and the desired spiciness and spiciness of the finished snack will be provided without unnecessary hassle.

Ingredients:

cucumbers - 3 kg;
Korean carrots - 500 g;
garlic - 2 heads;
sugar - 100 g;
oil and vinegar - 1 glass each;
salt - 1.5 tbsp. spoons.

Preparation

Cucumbers are chopped into circles or cubes, mixed with carrots and garlic.
Add salt, sugar, oil, vinegar, and leave the mixture overnight.
Place the mixture into jars and sterilize for 7 minutes.
Cucumbers are sealed for the winter.

Korean cucumber hye for the winter

If you wish, you can prepare Korean-style cucumbers for the winter without carrots. The decoration of the snack and the component that complements its taste will in this case be sesame and red hot pepper, which will need to be cut into very thin rings or just finely chopped. Will add a characteristic piquancy to the dish soy sauce and sweet paprika.

Ingredients:

cucumbers - 2.5 kg;
sesame - 50 g;
hot pepper - 2 pcs.;
garlic - 1-2 heads;
sugar - 4 tbsp. spoons;
oil - 150 ml;
vinegar 70% - 1 tbsp. boat;
paprika - 3 teaspoons;
soy sauce - 5 tbsp. spoon;
salt - 2 tbsp. spoons.

Preparation

Cucumbers are cut, salted, and after an hour the water is drained.
Add sesame seeds, garlic, hot pepper, paprika, sugar, vinegar and oil, dried in a frying pan.
Pour in soy sauce, mix and after 30 minutes put it in jars.
Korean-style heh cucumbers are sealed for the winter.

Korean-style spicy cucumbers for the winter

Pickling cucumbers in Korean for the winter, taking into account the recommendations from the following recipe, will give you the opportunity to appreciate an impressively spicy version of the snack. The degree of spiciness will depend on the amount of chili with and without seeds, its burning properties and characteristics of the seasoning used for Korean carrots. It is preferable to add these components in portions, each time assessing the taste of the workpiece and finding the balance that is most acceptable to you.

Ingredients:

cucumbers - 1.5 kg;
carrots - 200 g;
garlic - 2 heads;
sugar - 50 g;
oil - 125 ml;
vinegar - 125 ml;
chili - 3−5 pcs.;
Korean seasoning - 1 tbsp. spoon;
salt - 30 g.

Preparation

Cut the cucumbers into cubes, grind the carrots and garlic, finely chop the chili, removing the seeds from the peppers if desired.
Mix the vegetables with the rest of the ingredients from the list and leave overnight.
Place the mixture into jars, sterilize for 10 minutes, and seal.

Korean-style cucumbers grated for the winter

If large slices of cucumbers are not pleasing to the eye, use with the following recipe and prepare a snack from the ground fruits. In this case, only the outer dense pulp without seeds is used, and the softer, loose part can be used for another dish, and if the fruits are overripe, then simply discarded.

Ingredients:

cucumbers - 2.5 kg;
carrots - 250 g;
garlic - 1-2 heads;
sugar - ¼ cup;
oil - 125 ml;
vinegar - 125 ml;
Korean seasoning - ½ packet;
salt - 30 g.

Preparation

Grind the thick cucumber pulp, carrots, and garlic on a grater.
Add salt, sugar, oil, vinegar, seasoning, and leave overnight.
Place the mixture with juices in jars and sterilize for 10 minutes.
Sealed Korean-style grated cucumbers for the winter.

Korean cucumbers with mustard for the winter

Mustard will add a special piquancy to the appetizer. The seasoning can be added in powder or grains, combining it with ground black pepper, coriander and garlic. Such a spicy mix will make even overgrown fruits divinely tasty, ensuring in a similar manner high-quality disposal of a seemingly unnecessary product.

Ingredients:

cucumbers - 3 kg;
mustard - 3 tbsp. spoons;
garlic - 1−1.5 heads;
sugar - 100 g;
oil - 100 ml;
vinegar - 150 ml;
ground coriander and black pepper - 1 teaspoon each;
salt - 1.5-2 tbsp. spoons.

Preparation

Cleanse overripe cucumbers remove the peel and seeds, chop the pulp into cubes.
Season the slices with the ingredients from the list and leave for 3 hours.
Package the cucumber mass with juices into sterile containers.
Overgrown cucumbers are sealed in Korean style for the winter.

Korean spicy cucumbers with soy sauce for the winter

This appetizer will please fans very much. spicy cuisine, and soy sauce will imbue the snack with real Asian notes.

Ingredients:

1. 4 kg of crispy cucumbers;

2. 1 kg carrots;

3. 2 tablespoons of high-quality soy sauce;

4. 100 gr. table salt;

5. 1 tbsp. refined sunflower oil;

6. 1 tbsp. white sugar;

7. 4-5 garlic cloves;

8. 1 tbsp. 9% food vinegar;

9. 15 gr. seasonings for Korean carrots.

Cooking method:

Peel the washed vegetables (cut off only the butts from the cucumbers) and process them into thin “noodles” using special knife or Korean grater. Press the garlic cloves with the flat side of a kitchen knife, remove the separated husks and chop finely with a sharp knife.

Place cucumbers and carrots in a saucepan, season them with garlic and spices. Separately mix soy sauce, rock salt with sugar and vinegar. Pour the resulting marinade over Korean-style cucumbers for the winter, stir and leave to marinate for two to three hours. Then put the salad into sterile jars and, after sterilizing it for 10 minutes, roll it up.

Korean cucumbers and tomatoes for the winter

It's no secret that cucumbers are the most popular home canning. They are good on their own, of course. But if you prepare salads with cucumbers, you will make your supplies more varied. And if you close the cucumbers the Korean way for the winter, consider that the corking process has been a success. Delicious salad for all occasions. And it looks beautiful in a jar - you won’t pass it by. That's why there's always not enough of it.

It is served with or without carrots, with the addition of mustard and various vegetables. It is sterilized and extinguished. There are a lot of recipes. I think that the proposed selection Korean salads will help you navigate the variety of options and choose the one that suits you.

The beauty of the salad is that you can easily improvise with the ingredients. Make the salad more or less spicy, add your favorite spices. Choose, prepare, fantasize.

This salad is also festive table It's not a sin to put. It looks very appetizing. And the aroma and taste cannot be expressed in words - it will outshine all dishes.

For this blockage we will need 4 kilograms of cucumbers. If you have the opportunity to choose even ones and not too big, then good, give them preference. But large vegetables can also be used, we’ll just cut them smaller. But very overripe ones will need to be peeled and seeds removed.

Before cooking, cucumbers need to be soaked in cold water for two to three hours. We want the cucumber to remain firm and crispy. This procedure will help us with this. In addition, bitterness and nitrates will go away.
Prepare the necessary equipment immediately. You will need two bowls or saucepans to mix the salad and dressing. When choosing dishes for salad, keep in mind that it will have to be placed in the refrigerator. You will also need the help of a grater for Korean carrots and garlic. If you don’t have a special grater, then an ordinary one will come in handy.

Preparing a set of products

Four kg of cucumbers
One kg of carrots
One tbsp. granulated sugar (st. 250 ml)
One tbsp. vegetable oil
One tbsp. vinegar (9 percent)
One hundred gr. salt
Fifteen gr. Korean seasoning.

Step-by-step preparation

You can prepare Korean seasoning with your own hands, thereby adjusting it taste qualities salad To do this, you only need to mix 1.5 tsp. coriander seeds, half tsp. mixture of peppers, a teaspoon of salt, half a tsp. Sahara. Ground red pepper is added as desired. Coriander grains are ground in a mortar.

Believe me, you have prepared an amazing salad for the winter. You will have something to please your household and surprise your guests.

Recipe for quick preparation of Korean-style grated cucumbers for the winter without sterilization

What are the advantages of this recipe, besides excellent taste? In what can be used large cucumbers. And another thing is that it does not need to be sterilized. Heat treatment there will be quenching.
It differs appearance– vegetables are grated. It turns out very beautiful.

Ingredients

Cucumbers – three kilograms
Carrots - half a kilogram
Onions - half a kilogram
Sugar – 180 grams
Salt – 100 grams
Vegetable oil – 100 grams
Vinegar – 100 grams
Korean seasoning package
Garlic – 2 medium heads.

It is convenient to stew the salad in a large enamel bowl. Perfect cast iron cauldron, pot. Let's prepare the dishes before starting the process. It must be clean and dry.

Step-by-step preparation

Wash the cucumbers, cut off the tails on both sides. Grate on a Korean grater. We should have cucumber straws. Rubbed and put into a bowl.
We do the same with carrots. We clean, wash, three, and send them after the cucumbers.
Peel the onion, cut into half rings, add to the total mass.
We peel the garlic, wash it, crush it with garlic cloves, and put it in a bowl.
Add oil, vinegar, salt, sugar, seasoning to the vegetables.
Mix everything thoroughly. Set aside for two hours - let the vegetables marinate.
Place the bowl on the fire and simmer for 15 minutes. after boiling.
Place in sterile jars and seal with iron lids.

That's it, the cooled jars can be placed in the pantry. Let them show off a little on the shelves. Why a little? Because you will want to open them in the near future - the salad looks so attractive.

Recipe for spicy Korean cucumbers for the winter with mustard

I wouldn't call this salad very spicy. Sugar and butter soften the pungency, the taste becomes piquant and interesting. An excellent appetizer in general, and in particular for all main courses.

To prepare it we will need

Cucumbers – 4 kg
Cup sunflower oil(200 ml)
A glass of sugar (almost full)
Glass of vinegar
A stack of salt (100 g)
Two tbsp. l. ground black pepper
Two tbsp. l. crushed garlic
Two tbsp. l. mustard seeds (or dry mustard).

Exit from specified quantity- 4 liters.

Preparation

Wash the cucumbers, cut off the tails on both sides. Cut into rings 3–5 mm thick.
You can cut it slightly obliquely. When served, these pieces look very beautiful.
Add oil, sugar, salt, vinegar, spices and garlic to the cucumbers.
Set aside for three hours. Let the cucumbers soak in the marinade.
Place in sterile jars and sterilize for 15 minutes.

Preparing this salad will not take much time. And you will have a lot of fun.

Here you can dream up. Add a couple or three onions, cut into strips. The salad will also be decorated with red bell peppers cut into rings. Now imagine the color scheme of the salad. Greenery, diluted with white and red streaks. Impressive? Then you definitely need to cook.

How to cook Korean cucumbers with tomatoes and sweet peppers without sterilization

A stunning salad – unique and delicious. And, besides, it’s a great opportunity to repurpose overgrown cucumbers.

Product Set

Cucumbers – 6 kg
Tomatoes – 3 kg
Bell pepper – 8 pcs., preferably yellow
Bitter pepper
Garlic - two medium heads
Salt - 4 tbsp.
Sahara – st. (glass 200 g)
Vinegar Art. (6 percent)
Two tbsp. vegetable oil
A tablespoon of Korean seasoning.

We wash the tomatoes, grind them in a meat grinder, and place them in a container prepared for stewing.
We clean the peppers from seeds, twist them, and send them to the tomatoes.
Squeeze the garlic into the total mass and add Korean seasoning.
We wash the cucumbers and cut them into lengthwise slices and place them in a common cauldron.
Add salt, sugar, oil, vinegar. Mix.
Put on fire, simmer for 15 minutes, put in jars, which must be sterile.
We roll it up and cover it with warm clothes.

And in winter we will serve mashed potatoes. It will be very tasty.
That's how many wonderful salads a simple cucumber gave us. Winter is not scary for us now.