Canned carrots in Korean. Recipes for pickling carrots in Korean at home for the winter in jars with and without sterilization

Korean carrots have long ceased to be some kind of exotic dish for us: they can often be found in the supermarket in the culinary department, and many hostesses themselves prepare this delicious snack at home. Today I want to tell you how to close Korean carrots for the winter: with this recipe, you will always have it at hand, at any time of the year. This is very convenient: you want a spicy and tasty snack - and you don’t have to wait until the carrot is marinated, you can just open the jar with the workpiece.

The Korean carrot recipe for the winter is not much different from, only the jars need to be sterilized. But it is quite easy and relatively short. You will find all the details on how to prepare Korean-style carrots for the winter in my step-by-step recipe. So I invite you to my kitchen - let's make delicious and mouth-watering carrots in Korean for the winter in jars together.

Ingredients:

• 1.5 kg of carrots;
• 50 ml of refined vegetable oil;
• 2 heads of garlic;
• 3 teaspoons of salt;
• 3 tablespoons of sugar;
• 50 ml 9% vinegar;
• 0.5 teaspoon of black and red ground pepper;
• 2 teaspoons ground coriander;
• ¼ teaspoon each of cloves, cardamom and nutmeg.

*The weight of peeled carrots is indicated. From this amount of ingredients, approximately 1.8 liters of preservation is obtained.

How to prepare Korean-style carrots for the winter:

Carrots for this type of preservation are selected with a large diameter, even - it will be more convenient to grate this on a grater for Korean carrots. We wash the carrots, peel them. Rinse again and grate for Korean carrots.

Transfer the carrots to a bowl or wide saucepan. Add salt, sugar, pepper - black and red, all spices, garlic passed through a press, pour vegetable oil and vinegar. You can also cook carrots with Korean seasoning for the winter: coriander, cloves, cardamom and nutmeg are replaced with 3 teaspoons of ready-made seasoning for Korean carrots.

Mix the mass thoroughly so that the spices are evenly dispersed.

We lay out the carrots in pre-sterilized dry jars, filling them to the very top. Lightly crush the carrots with a spoon. Fill the jars to the top with the resulting juice.

We put jars of carrots in Korean style in a wide saucepan, the bottom of which is lined with a napkin, and pour warm water. Water should not reach the neck of the jars a little. We cover the jars with boiled lids. We put the pot with jars on a large fire and bring the water to a boil. Then we reduce the fire so that the boil is not too violent, and sterilize half-liter jars for 10-15 minutes.

Delicious, spicy, Korean-style carrots are always present in our diet. Of course, in winter you can buy it and cook such an appetizer.

We prepare such an appetizer in the fall, when the harvest takes place in our garden.
We always try to make it more than necessary for the winter.

So, as soon as we start eating it. It is impossible to look at such beauty and immediately want to try it.

Rolled up in glass jars, it will stand for a year, and when consumed, it remains fresh and crispy. And in winter, we open it, you can immediately try it.

Classic Korean carrot salad recipe at home

At home, or in the country, you can cook such an appetizer according to a classic recipe.

Ingredients:

• Carrot 1 kg
• Garlic 2 cloves
• Sugar 1 tsp
• Salt 1 tsp
• Ground black pepper to taste
• Ground red pepper to taste
• Coriander seeds 2 pinches
• Ground coriander 1 tbsp. l.
• Onion 1 pc.
• Table vinegar 9% 1 tbsp. l.
• Vegetable oil 7 tbsp. l.

Cooking:

We grate the carrots with a grater for Korean carrots. If there is no such grater, cut with a knife into long strips, cut into chips, using a simple coarse grater

Add 1 teaspoon salt, 1 teaspoon sugar. Stir the mixture with your hands so that the workpiece gives juice.

We send chopped garlic, finely chopped onions to a bowl with carrots, also ground coriander, black and red pepper. We pour everything in one place so that all the spices are mixed into one spice

Pour vinegar and vegetable oil. Now we need to mix everything thoroughly

Cover the bowl with a lid and put it in the fridge for a day

The next day, we sterilize the jars, keep the lids in boiling water for 5 minutes. We lay out the contents of the bowl in jars, evenly distribute the juice that the carrot has isolated

To sterilize, put the jars in a large saucepan and boil for 10 minutes, over medium heat from the moment of boiling. We cover the jars with lids, without twisting, and put a piece of cloth on the bottom of the pan.

Make sure that the jars do not touch the bottom of the pan, otherwise they may burst. Pour warm water, put the pan on a strong fire

Hot cans are rolled up with a key, screw cans are twisted

We check for tightness, close with something warm, leave to cool, for 12-14 hours

The salad is ready, you can keep it in the pantry.
Try it, it's very tasty.

Korean carrot recipe with seasoning for Korean carrots

Delicious Korean-style carrots are the basis for many salads. It can be kept juicy for quite a long time without any flavor enhancers.

Ingredients:

• Carrot 3 kg
• Bulb onion 0.5 kg
• Sugar 0.5 cup
• Seasoning for carrots in Korean spicy 1.5 tbsp. l.
• Vegetable oil 100 g
• Garlic 2 heads
• Salt 2 tbsp. l. without a slide
• Coriander 0.5 tsp
• Vinegar 9 100 g

Cooking:

We rub the washed carrots on a special grater for Korean carrots

Cut onion

We put it in a pan and pour it with oil. We put on fire, fry a little bit to achieve the transparency of the onion

We clean two heads of garlic, squeeze it with a press, put it in a bowl.
Pour seasoning for Korean carrots there, add salt, sugar. Everything in the bowl, stir well.

Pour the contents of the bowl into the skillet. Stir with a spoon, turn off the stove.
The onion became transparent, a very tasty aroma went. We need the onion and hot oil to be saturated with all the spices.

We send part of the contents of the hot pan to the pan with a part of the grated carrot

Pour a little vinegar, mix thoroughly with your hands, putting a plastic bag on your hand

We repeat the process, add carrots, fry, pour vinegar, add half a teaspoon of ground coriander. Keep doing this until you mix all the ingredients.

Set aside the pan for 20-30 minutes, juice will appear at the bottom. Sterilizing jars in the oven

Time passed, carrots gave juice well, became softer under the influence of seasonings. Let's break it down into banks. Pour the carrot juice, put it tightly, up to the neck of the cans.
Cover with sterile lids, do not twist. The lids were previously held in boiling water for 5 minutes.

Sterilization of cooked

For sterilization, take a large pan. To prevent the jars from cracking, we put a towel or a piece of cloth on the bottom. Pour warm water up to the shoulders of the jars

We put the blanks in a saucepan, turn on the stove. Boil over medium heat for 10 minutes, no more

After sterilization, twist the caps tightly, or roll them up with a key

Turn the cans over to make sure they seal well.

We cover with warm clothes, leave to cool for 12-14 hours. By this time, complete cooling will occur.

Korean carrot is ready, you can remove it to a permanent storage place

Try it, this is a very simple recipe.

How delicious to cook Korean-style carrot salad for the winter in jars

Another recipe for the most unique and delicious snack for the winter

Ingredients:

• Carrot 2.5 kg
• Sugar 2.5 tbsp. l.
• Salt 2.5 tbsp. l.
• Soy sauce 4.5 tbsp. l.
• Vinegar 9 2.5 tbsp. l.
• Coriander 5 tsp
• Onion 5 pcs.
• Sunflower oil 400 g
• Ground black pepper 4 tsp
• Garlic 9 cloves

Cooking:

We take a washed carrot, rub it on a coarse grater

If you remove all the trimmings, it turned out about 2 kg

Add sugar, salt to the pan, pour soy sauce, vinegar, add coriander

We mix everything well and squeeze it with our hands so that the carrot releases juice.

After mixing, leave the pan for 20 minutes to marinate.
At this time, fry the onion in sunflower oil.
Take 4-5 medium-sized onions, cut them into half rings, pour vegetable oil into a pan and fry until golden brown

Who does not like the onion in this preparation, it can be removed from the oil. I love, so I leave.
Put the fried onion in a pan, add black ground pepper

Top with hot sunflower oil, immediately close the pan with a lid and let stand for 30 minutes.
The workpiece has settled, squeeze out 9 cloves of garlic with a press

All the ingredients are put, finally mix the vegetables with your hands. We tamp a little so that the juice comes out on top.
We will remove the workpiece in the refrigerator for a day to marinate, for this we transfer it to a salad bowl

The next day, the carrot is ready, you can already eat it. It turned out to be very spicy, who does not like it, you can put less pepper.

Preservation of salad for the winter

We turn to the preparation of salad for the winter, for this we sterilize the jars for a couple of 10 minutes

We put vegetables in jars, ram with a pusher

We close with sterile lids, which were held in boiling water for 5 minutes.
As a result, we got several jars of a very tasty salad.

We have not sterilized the blank, so we will store it in the refrigerator. If sterilized for 10 minutes, it can be stored in a pantry at room temperature.

To do this, take a large saucepan, put a towel on the bottom, pour warm water. Put inside the workpiece.
Heat until boiling, then reduce heat and simmer for 10 minutes.
In this case, the jars should be covered with lids, but not twisted.

After sterilization, the lids are twisted, the jars are checked for leaks.
They wrap themselves in a blanket and cool down for 12-14 hours.

Korean carrot salad after sterilization can be in the apartment and is ready for use at any time. I recommend trying this recipe, you will lick your fingers.

Korean-style cucumbers and carrots are the most delicious recipe for the winter without sterilization

Korean-style carrots can be prepared with the addition of other vegetables.

For you, a salad of carrots and cucumbers, very tasty

Ingredients:

Cucumbers 2 kg
Carrot 0.5 kg
Sugar 100 g
Salt 50 g
Vegetable oil 25 g
Garlic 3-4 cloves
Coriander 1/2 tsp
Vinegar 9% 30 ml
Ground black pepper 1/2 tsp.
Chili pepper ground to taste

Cooking:

Grate washed carrots in the amount of 0.5 kg on a Korean grater. If it is not there, then you can grate it on a large ordinary one or cut into thin strips with a knife

Grated carrots, cut cucumbers into small cubes. There are several ways to cut cucumbers into slices, strips, grate, cut into chips

Mix carrots with cucumbers

Squeeze out 4 cloves of garlic

Mix all ingredients well

We set the pan aside so that the vegetables are marinated, saturated with each other and give juice

Let's make a marinade, for this, pour 100 g of sugar, 50 g of salt, coriander into a saucepan, add ground black pepper, red hot pepper.
Pour oil, 9% vinegar

Heat contents over medium heat, stirring constantly until boiling. Cook for 1 minute and turn off the heat

Pour vegetables with boiling marinade, finally, mix

Put the workpiece in clean, sterilized jars

We tamp the salad well, pour brine on top

We twist with sterile lids, which were held in boiling water for 5 minutes, sent to the refrigerator

Salad for the winter is ready, but you can immediately start eating. For storage outside the refrigerator, the workpiece must be sterilized. Maybe someone will like the recipe, try it

The recipe is very simple, and the salad will be very tasty.

How to quickly make Korean carrots at home for the winter - video recipe

Try, create. See you soon!

"Korean-style carrot" is one of the most delicious and favorite cold vegetable snacks among the dishes on the table, which is in high demand among people of different ages at any time of the year, on holidays and weekdays, cooked by housewives according to a home recipe or bought in a supermarket " Ready meals and semi-finished products” and already prepared by professional chefs.

This is a spicy and delicious dish. fresh carrots with spicy seasonings impossible to confuse with any other food, the aroma of allspice and coriander, crunchy sweet-salty long straws, planed from the orange root of a carrot. Korean-style carrots just melt in your mouth and sometimes it seems that it’s impossible to stop, you want to try it in combination with cold cold cuts, sausages, boiled pork, carbonate and raw-smoked and smoked fish delicacies (salmon, halibut, salmon). In combination with hot dishes, Korean-style carrots can be used as a side dish, and it can also be used as an independent dish - this is an original cold salad and an appetizer for alcoholic drinks.

Many housewives, when preparing carrots in Korean, use ready-made purchased seasoning, which in the correct proportion consists of a mixture of coriander, sweet red pepper, chili pepper, garlic, basil, salt and sugar.

This greatly facilitates the process of preparing a delicious cold snack, because it is very fast and consists only in grate fresh carrots on a special grater, you can also use an ordinary large kitchen grater for vegetables. Then you should mix carrots with ready-made seasoning from a bag, previously diluted in hot vegetable oil mixed with food (apple) vinegar. Leave the prepared mixture of carrots in Korean in the refrigerator, and after a couple of hours you will get a wonderful refreshing spicy and delicious salad.

We offer a recipe for preparing a winter preparation of Korean-style carrot salad at home. To prepare it, we need raw materials, seasonings, glass containers, some free time and the desire to cook and please yourself and your loved ones with a very tasty meal. In winter, this appetizer will diversify your table and satisfy the most refined taste claims.

Product Consumption:

• Fresh carrots - 3 kilograms.
• Seasoning carrots in Korean - 1 sachet or: 1 teaspoon of ground pepper mixture (black, red, white, allspice) and 2 tablespoons of ground coriander and 1 teaspoon of ground basil.
• Sugar - 200 grams (1 cup).
• Edible salt - 2 tablespoons.
• Vegetable refined oil - 100 grams.
• Food vinegar 9% (apple) - 100 grams.
• Fresh garlic - 2 heads (12 cloves).

Product yield: 3.5–4.0 liters of Korean carrots.

If desired, you can add onion in the amount of 0.5 kilograms, but this is not mandatory. The recipe for canned snacks for the winter "Korean-style carrots" consists of the following steps:

Let's start the process cooking delicious salad and consider specifically each step of the recipe "Korean-style carrots for the winter."

1 step. Preparation of raw materials according to the recipe includes:

Carrot

Selection of whole roots fresh carrots and it is desirable that it be even and long. Any fresh carrot is suitable for this salad, whether you dug it up in your garden or bought it in a store, the main condition is the absence of rot and severe damage from a wireworm pest or mechanical flaws.

my carrot roots and if necessary, if it is very dirty and covered with a dried earth crust, then it must first be soaked in water so that the earth gets wet. We clean the roots with a brush.

We clean the root crops and cut off the top layer of the outer skin with a special string knife.

My cleansed cooked carrots in running water and put in a colander to drain excess water. In a special grater, three carrots along the root crop into long pieces-straws.

Garlic

1. We divide the heads of garlic into cloves and peel them from the hard husk.
2. Wash the peeled garlic cloves in running water.
3. We press the cloves into a press or garlic "press".

Onion (optional)

• We clean the onion from the husk, remove and remove the dry skin.
• We wash the peeled onion bulbs in running water.
• We cut the onions into small pieces.

The raw materials according to the recipe for harvesting “Korean-style carrots” for the winter are ready.

2 step. Preparation of glassware for canned blanks for the winter

We choose glass jars, it is better to take a small volume from 0.5 to 1.0 liters.

When opening canned blanks, they are recommended to be consumed within a day to avoid food poisoning.

Wash glassware very carefully hot water so that there is no dirt left inside. It is necessary to prevent all possible ways of development of harmful bacteria, otherwise botulism sticks may form in hermetically sealed canned food.

For cleaning glassware it is better to use baking soda or dish detergent with surfactants that have antiseptic properties and hot water.

Glassware and metal lids with rubber seals must be steam sterilize boiling water for at least 10 minutes for half-liter glass jars. Sterilization time of glassware depends directly on the volume, the larger the volume of glassware, the longer the sterilization time.

We put the sterilized glassware on the table and cover it with sterilized metal lids with sealing rubber bands. Glassware and lids according to the recipe for harvesting for the winter, “Korean-style carrots” are ready.

3 step. Cooking salad according to the recipe for the winter "Korean-style carrots"

We take dishes of a large volume, this is a pan or a basin, and it is better if they have an enamel coating.

Add up planed on a special grater carrots in the form of straws, add chopped onion (optional), garlic, edible salt, granulated sugar, all spices, vegetable oil and vinegar to it. Mix everything thoroughly and leave the salad until the next day so that it soaks and gives juice.

To speed up the process of cooking the salad, it is recommended to heat and mix hot vegetable oil and vinegar, then add seasonings to this hot mixture so that they open their aroma, give away their essential oils and flavor notes.

We cover the resulting workpiece with a clean cloth to avoid the ingress of foreign objects and dust.

4 step. Pasteurization of salad according to the recipe for harvesting for the winter

We take sterilized jars and put in them the resulting carrot salad who has already given juice. The packaging of the salad should be tight, as they say, “all the way”, and then add the remaining juice to these jars of salad.

We put the water to heat on fire, for these purposes you can use wide and deep dishes(pot, basin). At the bottom of the dish with water we put a woven napkin folded in several layers so that the glassware does not come into direct contact with the hot bottom. Warm water should not exceed the level of the shoulders of glass jars, we put our jars with Korean carrot salad preparations into it and cover them again with lids so that everything warms up evenly.

Bring water to a boil over low heat and we boil our jars with blanks for at least ten to fifteen minutes for half-liter cans, twenty minutes for one-liter cans, and so on. After the pasteurization time has elapsed, the jars with carrot salad preparations are carefully removed from boiling water and quickly corked with lids, rolled up with a special machine for canned food.

Turn the rolled cans upside down and wrapped in a warm blanket to create a "steam bath" and warm the workpieces, as follows in the recipe. We leave canned jars for a day until they cool completely.

5 step. Storing canned Korean carrot salad for the winter

Rolled up glass jars with canned delicious carrot salad Prescription should be stored like other canned foods in a cool, dry place to avoid rusting the lids.

If you plan to open canned food with carrot salad for eating for one or two days, then a jar of canned preparation can be brought and left indoors at room temperature or better put in the refrigerator.

Carrot salad for the winter, prepared according to a simple recipe at home, will in no way yield to the taste of a salad prepared by professional chefs in the most expensive restaurant.

A healthy diet starts with vegetables, because they are full of useful microelements and vitamins. As you know, Korean cuisine is famous for its variety of vegetable salads, which can be eaten fresh or cooked for later. Among the various salads, Korean carrots, which can be stored in a jar, take their place of honor. Carrots are an indispensable vegetable for daily use.

Korean spicy carrot

If you decide to cook a spicy version, then you will need:

• carrots - 5 kg
• garlic - 300 g
• onion - 2 pieces
• vinegar 70% - 30 ml
• vegetable oil - 100 ml
• salt - 15 g
• sugar - 4 teaspoons
• dried cilantro - 2 tablespoons
• red and black ground pepper - 1 teaspoon each

Cooking:

1. Bear in mind that this salad has a very simple recipe and does not take much time to prepare, so even a novice in the kitchen can easily prepare. The first step is washing the carrots. Vegetables should be washed under running water, then peeled and grated. A regular grater cannot be used, as there will be no good result.
2. Be sure to use a grater designed for this salad. Carrot slices should be very thin and long.
3. The second step is seasoning the carrots. Season the already prepared carrots with sugar and salt, mix well, leave for 20 minutes. Then add black and red pepper, mix again and leave for 20 minutes. After we add vinegar, diligently mix so that all the seasonings are absorbed into the carrots. We leave for another 30 minutes.
4. While the carrots are marinating, it is necessary to heat the vegetable oil, put the finely chopped onion and fry until the latter becomes golden. When the onion is ready, you need to remove and put dried cilantro into the oil. We rummage the cilantro for another minute and add it to the carrots together with the onion. We leave the finished mixture for 20 minutes and at the end you need to put chopped garlic.
5. Ready salad should be mixed well and that's it. Glass jars must first be thoroughly washed, sterilized, filled with ready-made salad and rolled up. Attention, the workpiece must be stored in a cold place.

Carrots in Korean

When it’s snowing and frosty outside the window, I want to stay at home and eat something delicious. Each housewife has delicious preparations in her closet, one of which is ordinary Korean carrot salad.

To prepare this version of the salad you need:

• carrots - 2 kg
• onions - 3 pieces
• garlic - 2 heads
• vegetable oil - 1 cup
• boiled water - 0.5 l
• salt - 1 tablespoon
• vinegar 70% - 2 tablespoons
• granulated sugar - 4 tablespoons
• seasoning for this salad - 1 pack

Cooking:

1. The preparation of this version of the salad is different from the previous one. The first step is to prepare the filling. To do this, take a deep plate, pour out water, then put vinegar, sugar and salt.
2. Then mix well until cooked. After the filling is ready, proceed to the carrots.
   Carrots should be washed, peeled and grated. We divide the finished filling in half, pour half on the carrots, mix and leave for 3 hours. After the set time, you need to grate the garlic and add to the carrot mixture, mix again and make a funnel in the center.
3. In parallel, prepare the seasoning from the bag and fry the onion in vegetable oil until tender. First, add seasoning to the center of the carrot mixture, then fried onions. At the end, mix everything and fill pre-sterilized jars. Winter harvest should be stored in a cold place, preferably in the refrigerator.

Instant Korean Carrots

Introducing the third and easiest Korean carrot salad recipe. You can leave this type of salad for the winter, or you can try it in a few days.

Ingredients:

• carrots - 1 kg
• garlic - 1 head
• hot red pepper - 1 piece
• salt - 4 tablespoons
• sugar - 6-7 tablespoons
• regular vinegar - 3-4 tablespoons
• vegetable oil - 1 cup
• water - 0.5 l

Cooking:

1. Carrots must be prepared as in the previous versions and mixed with chopped garlic. Then we take pre-washed jars, put a slice of hot red pepper and add the carrot mass.
2. Fill jars with boiled water and leave to cool for 10-15 minutes. During these minutes, prepare the filling. Mix water, salt, sugar, vinegar and vegetable oil, mix well and bring to a boil. At the end, we drain the ordinary water from the cans, add the finished hot filling there, immediately close the jars. Banks must be turned over and left so for a while.
3. Experienced housewives prepare this salad because of its unique aroma and color. Vedas bright orange salad can not only decorate your everyday, but also a festive table.

Korean carrot recipe

Making a Korean carrot is a simple matter. The cooking process takes only 15 minutes, plus a day for the marinade. Agree that 24 hours and 15 minutes for such a delicious dish, made by yourself with love at home, is quite a bit. What do we need to make Korean carrots?

Ingredients:

• Fresh carrots 1 kg;
• Garlic 4-5 cloves;
• Red and black pepper 4 small spoons;
• Vinegar 9% 2 large spoons;
• Salt one and a half small spoons;
• Sugar half a large spoon;
• Vegetable oil 50 g.

In addition, in order for the Korean-style carrot to succeed, in addition to the products, you will need to purchase a special grater. With it, you can chop the vegetable into long thin sticks, as it should be for this recipe.

Step by step cooking scheme:

1. We clean our main vegetable.
2. We rub the root crop with long strips on a special grater, which was mentioned above.
3. Add salt, sugar and vinegar. This is the basis of any marinade for Korean carrots, no matter how many recipe options exist. We leave the dish to marinate in these spices for 30 minutes until the juice is released.
4. After this time, seasoning for Korean carrots comes into play. Add about 2 teaspoons of black pepper and the same amount of red - this is what gives that very unique spicy taste. What makes Korean carrots Korean carrots. And also add finely chopped garlic for additional flavor and spiciness. In general, seasoning for Korean carrots is a flight of fancy. Each chef adds something to his taste: someone coriander, someone paprika, someone onion ... Experiment, based on your preferences.
5. Heat the oil in a pan, but do not boil. And then add to the already almost ready snack.
6. We leave the finished salad overnight, and even better for a day, to marinate. After 24 hours you can already enjoy the taste!

Carrots in Korean for the winter

We figured out how to make Korean-style carrots at home. But what if there is neither time nor desire to cook it every time? Prepare for the future! Your attention is provided with instructions on which you can cook carrots in Korean for the winter. And one cold evening, wanting a spicy carrot, you just need to reach out and get a jar of this wonderful snack.

How to cook Korean-style carrots for the winter at home? The set of ingredients for harvesting does not differ from the standard recipe for this salad. But in the cooking scheme there will be differences.

Cooking:

1. We clean and rub the root crop, as described in the instructions above.
2. Mince the garlic and add to the carrots. Mix well and transfer it all to jars.
3. Pour the resulting mixture with boiling water and leave for 10-15 minutes.
4. After that, you need to collect water in a separate container and add sugar, salt, vinegar and oil there.
5. Now you need to put the marinade blank on the fire, and after it boils, cook for another 1 minute.
6. We drain the previous water from the cans of carrots, and immediately, without interrupting, fill it with the finished marinade.
7. It remains only to add pepper or some additional spices at your discretion to the already almost completed workpiece, and you can roll up the jars.
8. We turn the resulting blanks, wrap them with something warm and leave our future snacks to “rest” for several months until they cool completely.

Carrots in Korean for the winter without cooking

Ingredients:

• 2 kg carrots
• 3 onion heads
• 1-2 heads of garlic,
• 500 ml of cold boiled water,
• 2 bags of seasoning for carrots in Korean,
• 1 stack vegetable oil,
• 4 tbsp. l. Sahara,
• 1 st. l. salt,
• 2 tbsp. l. vinegar essence.

Cooking:

1. Grate the carrots, set aside for now and take care of the marinade. To prepare it, dilute sugar and salt in water, let them dissolve completely, add vinegar and pour the prepared marinade into a container with carrots. Leave the carrots to marinate for 3 hours. Pass the garlic through a press or grate on a fine grater and mix with carrots.
2. Add seasoning for Korean carrots. Finely chop the onion and fry it in vegetable oil until slightly golden brown and put it directly from the pan, without letting it cool, put it on the carrots. Mix well with a wooden spoon or spatula and fill sterilized jars with this fragrant mass. Pour a little juice on top of each jar and roll up this splendor with boiled tin lids. Store the cooled workpiece in a cool place.

Carrots in Korean for the winter with hot peppers

Ingredients:

• 1 kg carrots
• 8 garlic cloves,
• 1 small piece of hot chili pepper,
• 500 ml boiled water
• 7 art. l. Sahara,
• 5 st. l. salt,
• 250 ml vegetable oil,
• 3.5 st. l. apple cider vinegar.

Cooking:

1. Grate the carrots. Pass the garlic through a press and mix the garlic mass with carrots. The amount of garlic can be increased as desired. Leave the carrots and garlic for 10 minutes to allow the vegetables to release their juices. Put a piece of hot pepper in each sterile jar and fill them to the top with vegetable mass.
2. Next, pour the contents of the jars with boiling water, cover the top with a clean towel and leave again for 10-15 minutes. To pour into a small saucepan, pour water, add sugar, salt, vinegar, vegetable oil, mix everything to dissolve sugar and salt, and put on medium heat.
3. Bring the solution to a boil, then reduce the heat and boil the filling for a couple more minutes. Drain the water from the jars, pour the vegetables with hot marinade and roll up the lids.

Carrots in Korean for the winter with coriander

Ingredients:

• 2 kg carrots
• 8 garlic cloves,
• 2 tsp coriander (not ground, but whole),
• 2 tsp salt (with top),
• 2 tsp sugar (with top),
• 2 tbsp. l. vinegar,
• 6 art. l. vegetable oil,
• seasoning "Mixture of 5 peppers" - to taste.

Cooking:

1. Put the grated carrots in a deep bowl and pour over the dressing. To do this, mix sugar, salt, a mixture of five peppers, vinegar, coriander and chopped garlic. If you like spicy, you can add more garlic, hot red pepper to taste, pour in a little more vinegar. Most importantly, don't overdo it! Leave the carrots filled with fragrant dressing for a day in the refrigerator so that it brews and releases more juice, do not forget to stir it from time to time.
2. A day later, tightly pack the Korean-style carrots into clean, sterilized jars so that the juice completely covers the carrots on top. Then sterilize jars with a capacity of 0.5 liters in boiling water, covering them with lids, for 15 minutes after boiling. Roll up ready-made cans of salad with lids, turn upside down and, covered with a warm fur coat, leave to cool completely.
3. The salad prepared according to this recipe is perfectly stored in a cool, dry place for a year. And although it is not so fresh and crispy, the carrots had plenty of time to soak in the aromas of spices and absorb all the subtleties of their flavors. This salad, like an expensive wine, needs time to appreciate it.

A very easy-to-prepare recipe, especially for novice housewives, which you can hardly refuse in originality. Korean-style carrots for the winter in this version are very spicy and more similar to traditional Korean dishes.

Korean-style spicy carrots for the winter

Ingredients:

• 2.5 kg carrots,
• 150 g garlic
• 1 large head of onion
• 15 ml 70% vinegar,
• 50 ml vegetable oil,
• 1 tsp salt (no top)
• 2 tsp Sahara,
• 2 tbsp. l. dried cilantro,
• ½ tsp ground black pepper,
• ½ tsp red ground pepper.

Cooking:

1. Mix grated carrots with sugar and salt and leave for 20 minutes. Add two types of peppers and mix again and leave for 20 minutes. After the specified time, add vinegar to the total mass and, after mixing, leave now to infuse for 30 minutes. In the meantime, fry the finely chopped onion in a pan with hot vegetable oil until golden brown.
2. Put the onion to the carrots, and send the dried cilantro to the oil and fry it for 1 minute, no more, and also add it to the carrots. Leave the carrots for 20 minutes. Lastly, add the garlic passed through the press to the carrots. Mix the resulting mass well, and you can immediately lay it out in dry, pre-sterilized jars and roll it up with lids.
3. Allow the salad to cool and store in a cool place.

Carrots in Korean for the winter

Today we will cook Korean-style carrots for winter storage. Recipe brought to your attention with step by step instructions and photos.

Korean carrot prepared in this way, does not require heat treatment and sterilization, thanks to which it will retain more useful substances and vitamins, and the ease of preparation will save your time and effort.

A step-by-step recipe for cooking carrots in Korean without sterilization for the winter

Hostess tip:

1. We prepare carrots without heat treatment and sterilization, so all utensils and equipment should be thoroughly washed with laundry soap, then poured over with boiling water or boiled. Jars and lids - sterilize in the usual way for you.
2. If you do not have vinegar (70%), then you can use vinegar (9%). To do this, reduce the amount of water and add exactly the same amount of 9% vinegar. For example: 1 tablespoon of vinegar (70%) can be replaced with 100 ml. vinegar (9%), and water in this case will need 400 ml.
3. For convenience, these quantities of ingredients are calculated for two bookmarks of different quantities: for 2 kg. and 3 kg. carrots. If you take the calculation of 2 kg. carrots, then see the first value, if from 3 kg, then the data in brackets.
4. When preparing a recipe for 3 kg of carrots, you will need to prepare four liter or eight 0.5 liter jars. For 2 kg of carrots, you need 1 liter less.

To prepare carrots in Korean, you will need the following ingredients:

On 2 kg (3 kg) fresh carrots:

• Onion - 3 pieces (4 pieces);
• Garlic - 1 head (2 heads ) ;
• Boiled, cooled water - 500 ml (700-750 ml ) ;
• Seasonings for carrots in Korean - 1 pack (2 pcs.);
• Refined vegetable oils - 1 cup (1.5 cups);
• Sugar - 4 tablespoons (6 tablespoons);
• Salts - 1 heaping tablespoon (2 tablespoons);
• Vinegar (70%) - 1 tablespoon (1.5-2 tablespoons).

Cooking carrots in Korean:

Step 1. First of all, you need to wash the carrots well, then peel them with a knife or vegetable peeler and dry them a little.

Step 2. Grate the prepared carrots on a Korean carrot grater or pass through the straw attachment in a food processor, then set aside for now in a marinating bowl.

Hostess tip: Since we will pickle carrots according to the recipe, then pick up either glass or enameled dishes. It is convenient if it is a voluminous pan or basin.

Step 3. While our carrot is waiting in the wings, let's prepare the marinade. In order to cook it, you must first prepare the water. Measure the required volume of water using a measuring container and boil the water, after which it will need to be cooled. Since we will dissolve bulk ingredients in this water, namely salt and sugar, it is better if the water is lukewarm.

Hostess Tips: if your carrot is very juicy, then take the amount of water according to the recipe, if it is a little wilted, then add another 50 milliliters.

Step 5. Add sugar to the water with salt and stir until they are completely dissolved.

Step 6. Pour vinegar into water with salt and sugar and mix again.

Step 7. Pour the carrot with the resulting marinade, which has been in the pan or basin all this time. Mix the carrots with the marinade with a wooden spatula or with your hands, after putting on gloves.

Step 8. After being mixed, we set aside our carrots to marinate for 3-4 hours at room temperature. Don't forget to stir every half an hour.

Step 9. While the carrots are marinating, prepare the garlic. It must be cleaned and then passed through a press or grated on a fine grater. Set the garlic aside for now.

Step 10. Peel the onion from the husk and cut into small cubes. Just put it aside for now.

Step 11. After 3-4 hours, add chopped garlic to the carrots.

Step 12 Mix garlic evenly with pickled carrots.

Step 13. In the center of the garlic-carrot mixture, make a hole and pour Korean carrot seasoning into this recess.

Step 14. Now take a frying pan and pour in the vegetable oil that will need to be heated.

Step 15. Place the finely chopped onion in hot oil and fry it until golden brown (but do not fry too much).

Step 16. Now carefully put the hot onion along with the oil into the previously made recess in the carrot, covered with seasoning. Pour the rest of the oil over the onion. This is necessary so that the hot oil and onion wake up all the flavors of the seasoning.

Step 17. All the contents of the pan now need to be thoroughly mixed, also using wooden attributes.

Step 18 Cooking Korean carrots is coming to an end. It remains only to decompose the workpiece into pre-sterilized jars. Banks should not be too hot. Lay the carrot tightly tamping to the shoulders of the jar, leaving at least 2 centimeters to the top.

Step 19. After the carrots have been laid, top up the jar with the juice from the pan or basin that has stood out from the carrots.

Step 20. Roll up full jars or twist them with sterilized lids and put them in the cold.

You can eat this fragrant snack almost immediately. Let it brew in the cold for at least 6 hours, but it is better that the workpiece stand for at least a week in the refrigerator. So it will better reveal all its taste qualities.

Be sure to store Korean-style carrots in the refrigerator or cool cellar. Do not forget that we prepared it without heat treatment and sterilization. If stored properly, Korean-style carrots will last all winter.

Enjoy your meal!

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