Canned Korean-style cucumbers (3 recipes)

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Summer is a great time for pickling, salting, and canning vegetables.

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Korean cuisine has become more and more popular lately. It is preferred, as a rule, by lovers of spicy dishes, because a distinctive feature of Korean cuisine is the use of fragrant spices, which give a special piquancy. If you are one of those lovers, then make Korean-style cucumbers for the winter, and you can enjoy your favorite flavors all year round.

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Cucumber salad for the winter, with Korean carrots

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Crispy spicy cucumbers with Korean-style carrots are a great snack for winter feasts.

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salad products

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cucumbers - 3 kg

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carrots - 1 kg

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parsley - 1 bunch

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seasoning for carrots in Korean

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garlic - 3-5 heads

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vinegar 9% - 1 cup

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vegetable oil - 1 cup

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sugar - 1 cup

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salt - 1.5 tbsp.

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ground black pepper - 1 tbsp.

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Cooking:

1:604 Pre-soak cucumbers for a couple of hours in cold water, then cut them into small slices. The size is not fundamental, the main thing is that the pieces are not too small and porridge does not turn out. 1:1001

We cut the carrots on a special grater for cutting into thin strips.

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Finely chop parsley and dill, send to a bowl with vegetables. Add a package of seasoning for Korean carrots.

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In addition, we need vinegar, vegetable oil, sugar, salt and ground black pepper. Grind the garlic in a blender or on a garlic press.

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Mix the vegetable mass with spices and spices and let it brew for 3-4 hours.

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During this time, cucumbers and carrots will release juice and all that remains is to decompose them into clean jars.

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Now we have to sterilize our salad.

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Gently lower the jars into a wide and deep pot of boiling water and cover with metal lids. Water should be "shoulder-deep" in jars. From the moment the liquid inside the jar boils, we sterilize for 15 minutes and turn it off.

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The final touch remains - just as carefully remove the jars from the pan and roll up the lids with a canning key.

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Cucumbers in Korean for the winter

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Ingredients:

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cucumbers - 4 kg

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carrots - 1 kg

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sugar - 1 cup

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vegetable oil - 1 cup

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soy sauce - 2 tbsp. spoons

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vinegar 9% - 1 cup

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salt - 100 g

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garlic - 3-4 cloves

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spicy seasoning for Korean carrots - 15 g

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Cooking:

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Wash and clean carrots. Grate it on a grater for Korean salads. Wash the cucumbers thoroughly and cut off the stems. Cut cucumbers into small sticks. Peel and chop the garlic or pass through a press. Mix vegetable oil with sugar, soy sauce, vinegar and salt.

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Put cucumbers and carrots in a bowl. Add garlic and Korean carrot seasoning. Mix everything well and pour over the marinade. Mix the vegetables again and leave them for 5 hours. After that, put the salad in sterilized liter jars and cover with lids.

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Sterilize them for 10 minutes and roll up.

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Korean Canned Cucumbers

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Ingredients:

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4 kg cucumbers
4 medium cloves of garlic
1 glass of vegetable oil
1 tbsp 70% vinegar essence
1 cup of sugar
1/4 tsp coriander seeds (grind in a mortar)
2 tbsp ground black pepper
3 tbsp salt

Cooking:
1. Wash the cucumbers and cut into flat wide “ribbons” using a vegetable peeler.
2. Mix in a bowl: peeled and chopped garlic, vegetable oil, coriander, vinegar, sugar, salt, pepper, mix well.
3. Put the prepared cucumbers into the resulting mixture, mix gently, cover and leave on the table for 5 hours, stirring the cucumbers every hour.
4. At the end of the "standing" cucumbers should be completely covered with the released juice.
5. Prepare glass jars of 0.5 liters. put cucumbers in them first, and then pour juice with seasonings.
6. Cover the jars with boiled lids, sterilize for 15 minutes in boiling water and roll up.