Cucumbers for the winter - the most delicious recipes for pickled, crispy cucumbers in jars, in Korean

Korean-style vegetables have become very popular among winter preparations. Unlike other salads and pickles, they are spicy, crispy and very fragrant. A great option for both everyday food and for the festive table. Especially if it's cucumbers. They are very good in this dish. Who tried, he will understand me. And those who hear about it for the first time - be sure to try it.

Right now you have a unique opportunity to cook a Korean preparation. As a precaution, I am preparing 2 times as many canned snacks for the winter to eat right now. Because the aroma when insisting is such that it is impossible to resist. Tasting is not complete with one piece, hands are reaching out to take more.

Right now we will cook some recipes that I think are some of the most delicious. Fast, tasty and very easy!

Cucumber salad for the winter with Korean carrots

An original and very tasty preparation for winter meals and not only. It can be eaten the very next day after preparation. If you preserve it in sterile jars and seal it hermetically, it will stand all winter. Crispy cucumbers are perfectly complemented by spicy carrots. Look what a beauty!

Ingredients:

• kilogram of cucumbers;
• 2 carrots;
• a head of garlic;
• seasoning for marinating vegetables in Korean;
• bunch of dill.

For marinade:

• half a liter of water;
• a tablespoon of salt;
• 2 tablespoons vegetable oil;
• 2 tablespoons of sugar;
• lavrushka and allspice to taste;
• 4 tablespoons of apple cider vinegar.

Cooking steps:

1. Cucumbers should be soaked in cold water. For this, 2-3 hours are enough. But it's better to leave it overnight. This procedure is especially necessary for those vegetables that were harvested from the bush more than a day before cooking.

2. Peel and grate the carrots with a special nozzle. You can cut with a knife, but it will be more difficult.

3. Send chopped garlic (a whole head) and spices to it. Mix. We got a carrot in Korean. We will not insist on it, as this will happen already in the bank. Set aside while we prepare the cucumbers.

4. Cut the cucumbers into thin slices. It won't be easy to do this with a knife. Therefore, it is better to use a vegetable peeler. She cuts the slices thinly and it will be easy to roll them into a roll.

Be sure to check the cucumbers for bitterness. If you prepare a snack with bitter vegetables, the taste will be spoiled.

5. Sterilize jars for snacks and boil lids in water for 15 minutes. This is an important criterion for any blanks.

6. Boil the marinade with the addition of all the other ingredients from the list, except for the oil. Taste, you may not be enough salt or vinegar. After boiling, immediately remove from heat.

7. Let's get to the fun part - wrapping cucumber "rolls". Put a little carrot on the cucumber plate, along the bottom edge. Now gently roll up the roll. Do this with all the cucumbers and carrots. After wrapping, send the rolls immediately to the jar.

8. On top, you can put those cucumbers that remained in the process of slicing. Lay out the rolls tightly, pressing against each other. Place 1 sprig of dill on top.

9. Pour oil into each jar and pour brine. Seal lids tightly and turn upside down. At this stage, you need to check them for leaks. If you notice the marinade leaking, you need to urgently re-tighten the lid.

10. Cover with a warm towel or blanket all night. In the morning you can clean the basement.

Cucumber slices in Korean for the winter

To diversify the choice of pickled cucumbers for the winter, cook them according to this recipe. They are spicy, crispy and very tasty. Every year I close a few jars for the winter and very rarely do they survive until the New Year. It's very tasty!

Ingredients:

• half a kilo of carrots;
• 2 kilos of cucumbers;
• 1 tablespoon minced garlic;
• 50 grams of salt;
• half a glass of sugar;
• half a glass of oil;
• half a glass of vinegar;
• a teaspoon without a hill of black pepper powder;
• a pinch of red pepper.

Cooking steps:

Before cooking, it is better to soak cucumbers in water for at least 3 hours.

1. Cut off the tails of the cucumbers. Be sure to test for bitterness. Such fruits should not fall into the jar, otherwise the workpiece will be spoiled. Eating such marinushki is unpleasant. Cut the checked fruits into 4 parts, and then in half again. Thus, one cucumber will be divided into 8 parts. Larger, overgrown vegetables can be cut into smaller pieces.

2. Cut carrots into thin strips. A Korean vegetable grater is perfect for this.

3. In a large bowl, with an enamel coating, without chips or cracks, combine carrots, cucumbers and all other components from the list. Mix thoroughly with your hands and cover. In this form, the salad should “rest” for 4 hours. During this time, the marinating ingredients will do their job. Vegetables will give juice and will be infused in natural brine.

4. Pickled vegetables look exactly like this. It's too early to eat them. They will "reach" right in the banks.

5. Let's start packing. Arrange all the vegetables in clean jars and evenly pour the resulting brine. There is no need to clog at this stage. Simply cover with lids. Put in a pot of water to sterilize. Boil for 10 minutes after boiling.

From the declared amount of products, two 700 gram and one half-liter cans are obtained.

6. Carefully remove the jars from boiling water, cork and set upside down. For the full effect, at night you need to wrap them in an old jacket or just a warm towel. The next morning, you can put the jars in storage.

Korean winter cucumber salad recipe

If you have your own garden, then you have probably come across the presence of overgrown cucumbers. This recipe will just help eliminate such a crop, with benefit and taste. We will chop this salad finely, so the appearance of the vegetables does not matter. It turns out very tasty and juicy. Can be served with any side dish.

Ingredients:

• 1 kilogram of cucumbers (weight is indicated already chopped);
• 200 grams of carrots;
• 6 cloves of garlic;
• half a glass of vinegar;
• 3 tablespoons of granulated sugar;
• half a glass of vegetable oil;
• a tablespoon of salt;
• 10 grams of spices for Korean carrots.

Cooking steps:

1. Grate carrots and cucumbers with a special nozzle for Korean vegetables.

Cucumbers, especially overgrown ones, need to be rubbed only to the seeds. The straw from the core will not hold its shape and will soon turn into gruel. These leftovers can be used in other dishes. Therefore, the weight indicated in the list was already measured without taking into account these residues.

2. Add the garlic passed through the press to the vegetables. Send everything else here as well. Mix with clean hands and remove under the film, in the refrigerator for exactly a day. During this time, it is recommended to mix the mass several times. But, if the vegetables have released a lot of juice, enough to immerse the entire mass, this is not necessary.

3. Arrange the salad along with the juice in clean jars. Cover with lids.

Since we will sterilize the salad in jars, it is impossible to clog with lids. Otherwise, during the boiling process, they may explode. Therefore, it is enough just to cover them.

4. Boil in water for 10 minutes. Then carefully take them out and roll them up. Turn over and cover overnight.

Jars are ready to move to the cellar after cooling.

Video - Korean-style cucumbers for the winter

When I first got acquainted with this recipe in practice, I realized that I needed to close such an appetizer more. In order to have at least something left to roll up for the winter, I have to cook it based on 5 kilograms of cucumbers. After all, after marinating, such an aroma spreads through the kitchen that it is unrealistic to resist. Try it. Hope you like it too!

There are many recipes for cucumbers in Korean. All of them are tasty and fragrant. I want to remind you that you can cook them all year round. Usually, for cooking not for the winter, an appetizer can be served a day after slicing. Vinegar must be added regardless of the planned shelf life.

In our family, such yummy scatters without a trace. They are especially good with mashed potatoes or meat side dishes. For example, with a barbecue, they simply leave with a bang.

Do you like Korean vegetables? What methods and recipes did you like the most? If you haven’t tried this appetizer yet, then you need to fix it. I am sure you will definitely like it. After all, it is impossible to resist when this aroma hovers around the house and someone nearby crunches such a cucumber.