The most delicious Korean winter cucumbers. Korean cucumber salad for the winter - the best recipes

spicy snacks and Korean-style salads are always in high demand. Such salads are good at friendly feasts, they can be taken with you to nature. They are also good because the more they cost, the tastier they become.

I offer another option - carrots are supplemented fresh cucumbers. The snack is very juicy and crispy. There is no vinegar or soy sauce in my recipe for cucumbers with carrots in Korean. Adjust the spiciness to your liking!

Let's prepare the ingredients for the salad.

We clean the carrots and grate on a special grater. You can also use ordinary, it will not affect the taste!

Wash the cucumbers, cut them lengthwise and scrape out the pulp with seeds with a spoon. It will give the salad excessive wateriness, so it is better to get rid of it.

Cut the cucumbers into thin slices. Salt.

Grind coriander into large crumbs. Free the chili pepper from seeds and cut into strips. We clean the garlic.

Mix cucumbers and carrots in a bowl. Squeeze the garlic through a press.

Heat up the oil in a frying pan. Let's lay out the coriander, chili and seasoning for carrots in Korean and warm it up a little, literally 10-20 seconds. Don't move away from the stove or the chili may burn!

Pour hot oil with spices carrots and cucumbers.

Mix carefully. Let's taste it. Add salt and sugar if needed.

Cucumbers with carrots in Korean are ready. Enjoy your meal!

Korean-style cucumbers can be cooked most different ways. We have collected all possible and most good ways cooking cucumbers in Korean in one selection.

1. Korean spicy cucumbers
2. Korean overgrown cucumbers
3. Korean-style cucumbers with bell pepper
4. Super-spicy Korean-style cucumbers with sweet peppers and carrots
5. Korean-style cucumbers with sesame seeds

Korean-style cucumbers for the winter with ready-made seasoning

• Cucumbers - 1.5-2 kg
• Carrots - 0.5 kg
• Vegetable oil - 1 tbsp.
• seasoning for Korean carrot- 10 g
• Garlic - 2 large heads
• Sugar - 125 g
• Salt - 50 g
• Vinegar 9% - 120 g
• Red pepper to taste

How to cook cucumbers in Korean?

Prepare cucumbers. If the fruits are young, we simply cut them, if we have overripe, large cucumbers, we clean them, remove the seeds if necessary, and chop them too.

Prepare carrots. Grate.

Pass the garlic through a press.

Mix all prepared vegetables in one bowl. Add oil, salt, sugar, seasoning, vinegar. Knead, leave for 4 - 4.5 hours.

Spread the mass together with the juice that has separated into prepared jars. Sterilize a jar with a capacity of 0.5 l for 10-15 minutes (from the moment the water boils). Roll up, wrap to cool.

Korean-style cucumbers for the winter without carrots

Required products:

• Cucumbers - 4 kg.
• Garlic - 4 medium heads.
• Granulated sugar - 1 tbsp.
• Hot black pepper (ground) - 2 tbsp. l.
• Salt - 3 tbsp. l.
• Vegetable oil - 1 tbsp.
• Vinegar (9%) - 1 tbsp.

The step-by-step process of cooking cucumbers in Korean:

Cut small cucumbers into 4 pieces and in half.

Peel the garlic, chop.

Mix garlic, pepper, vegetable oil, salt, sugar and vinegar.

Pour the prepared cucumbers with this mixture.

Leave for 5 hours.

Arrange the fruits in jars, pour over the allocated juice and marinade. Sterilize half-liter jars for 15 minutes. Liter - 20 minutes.

Cucumbers in Korean for the winter "Lick your fingers"

• Small cucumbers - 4 kg.
• Black peppercorns - 20 pcs.
• Dill mature with seeds - 1 umbrella for each container.
• Vegetable oil - 1 tbsp.
• Garlic - 1 head.
• Vinegar (9%) - 1 tbsp.
• Granulated sugar - 1 tbsp.
• Salt - 2 tbsp. l.

Cut cucumbers lengthwise into 2 or 4 parts.

Add salt, sugar, vegetable oil and vinegar.

Mix or shake gently.

Leave to marinate for 3-4 hours.

Sterilize jars. Cm.

At the bottom of each jar dill, peppercorns - 3-4 pcs, chopped garlic.

Lay the cucumbers, pour the remaining marinade with the released juice.

Sterilize for 15 minutes liter cans, 20 - liter. Cork. Wrap up to cool down.

Korean spicy cucumbers

• Small young cucumbers - 4 kg.
• Garlic - 1-2 heads.
• Ground black pepper - 2 tbsp. l.
• Mustard powder - 2 tbsp. l.
• Vegetable oil - 1 tbsp.
• Vinegar 9% - 1 tbsp.
• Sugar - 1 tbsp.
• Salt - ½ tbsp.

Step by step cooking process:

Cucumbers cut into pieces.

Mix salt, sugar, vinegar, chopped garlic, mustard powder, vegetable oil, ground black pepper.

Pour the chopped cucumbers with the prepared marinade.

Leave for 3 hours to marinate well. Pack tightly into jars. Pour the marinade up to the edge of the neck.

We sterilize half-liter jars for 10-15 minutes. We seal, wrap until cool.

Korean-style cucumbers on a grater for the winter

Product Ratio:

• Carrots - 0.7 kg.
• Cucumbers - 1.5 kg.
• Vegetable oil - 100 ml.
• Ready seasoning for Korean carrots- 1 package.
• Granulated sugar - 100 gr.
• Salt - 1.5 tbsp. l.
• Garlic - 1-2 heads
• Vinegar - 100 ml (9%).

Step by step cooking process

Grind cucumbers with a Korean carrot grater.

Rinse the carrots, peel, grate on the same grater.

Pass the garlic cloves, peeled and washed, through a press. Add to vegetables.

Prepare the marinade - mix oil, vinegar, Korean seasoning, salt, sugar. Pour over vegetables. Leave for a while (4-5 hours).

Shake vegetables slightly from time to time.

Arrange vegetables in jars. Top up with marinade.

Sterilize for 15-20 minutes. Roll up, wrap up.

Korean-style cucumber recipe for the winter with mustard

Ingredients:

• Cucumbers - 4 kg.
• Garlic - 1 head.
• Mustard powder - 2 tbsp. l.
• Salt - 100 gr.
• Sugar - 200 gr.
• Vegetable oil - 1 tbsp.
• Vinegar 9% - 1 tbsp.

Cucumbers can be cut lengthwise or quartered.

Mince or crush the garlic with a press.

Mix garlic with oil, vinegar, add mustard, sugar, salt.

Pour over cucumbers. Again hold for 3 hours.

Sterilize half-liter jars for 10 minutes, liter jars for 20 minutes. Roll up.

Korean-style cucumber recipe for the winter without sterilization with tomatoes

Product proportions:

• Cucumbers - 3 kg.
• Tomatoes - 1.5 kg.
• Bulgarian pepper - 4 pcs.
• Hot pepper - 1 pod.
• Garlic - 1 head.
• Salt - 2 tbsp. l. (with a slide).
• Sugar - 1 tbsp.
• Sunflower oil - 1 tbsp.
• Vinegar 9% - 1 tbsp.

Grind garlic with tomatoes and pepper (bitter and sweet) in a meat grinder. Add salt to them sunflower oil, sugar. This will be the marinade.

Cucumbers cut into equal cubes.

Pour in the marinade. Put on fire. When boiling, make the fire small. Cook after boiling for 10 minutes. Pour in the vinegar and cook for another 5 minutes.

Sterilize jars. Arrange cucumbers in hot jars, pour marinade over them. Cork. Wrap up.

Korean overgrown cucumbers

• Cucumbers - 4 kg.
• Garlic - 1 head.
• Onions - 3 onions
• Ground hot pepper - 2 tbsp. l.
• Salt - 100 gr.
• Sugar - 200 gr.
• Vegetable oil - 1 tbsp.
• Vinegar 9% - 1 tbsp.

Step by step cooking process

Cut the onion, peel the cucumbers, remove the seeds and chop.

Add garlic, salt, pepper, vinegar to cucumbers with onions.

Withstand 12 hours, arrange in jars, add marinade, sterilize for 15-20 minutes, cork, wrap.

Instant Korean Cucumbers with Soy Sauce

Required products:

• 600 g of young cucumbers.
• 2 pcs onions.
• 3-4 cloves of garlic.
• 50 ml soy sauce.
• 1 tbsp sugar.
• 20 ml table vinegar.
• 1 tsp salt.
• ½ tsp hot pepper.
• Greens.

Cooking method

Cucumbers cut into rings, strips or sticks, salt and set aside for 20-30 minutes.

Peel and chop the onion (in cubes or half rings).

Mix chopped garlic, soy sauce, sugar, vinegar and red pepper. Finely chop fresh herbs.

Drain liquid from cucumbers, send to a container. Then pour over the marinade.

Leave for 12 hours, better - for a couple of days.

Korean-style instant cucumbers without sterilization with mustard

Product Ratio:

• 4 kg cucumbers
• garlic - 6-8 cloves
• vegetable oil - 180-200 gr.
• vinegar 9% - 200 gr.
• salt - 100 gr.
• sugar - 200 gr.
• ground black pepper - 0.5 tsp
• dry mustard - 1 tbsp. l.
• mustard seed - 1 tsp
• greens - to taste

Step by step cooking process

We cut cucumbers.

Add salt, sugar, mustard, black pepper, herbs, vegetable oil, vinegar and chopped garlic.

We leave for 2-4 hours.

We put it in prepared jars, add the marinade to the very top, close it with plastic lids if we eat right away. We sterilize and cork - if we want to stretch the pleasure for the whole winter. Under nylon lids store in the refrigerator.

Korean-style cucumbers with bell peppers and onions

Required product ratio:

• 2 kg cucumbers
• carrots - 500 gr.
• sweet bell pepper -500 gr.
• onion - 500 gr.
• garlic - 7 cloves
• hot hot pepper -1 pc.
• vegetable oil - 100 gr.
• vinegar 9% - 100 gr.
• salt - 50 gr.
• sugar - 100 gr.

Cooking:

We chop vegetables. Cut cucumbers into slices, bell peppers into strips. Half rings - onions.

We prepare the marinade from the indicated products and fill it with vegetable mix.

We leave for 4-5 hours.

We lay out in jars, add marinade to the edge of each jar. We sterilize for 10-15 minutes (0.5l jars), cork, wrap.

Korean-style cucumber salad with peppers and apple cider vinegar

• cucumbers - 4 kg
• carrots - 600 gr
• bell pepper - 600 gr
• garlic - 2 heads
• hot peppers- 1 PC
• sugar - 1 cup
• salt - 4 tbsp. spoons
• apple cider vinegar - 1 cup
• vegetable oil - 1 cup
• black ground pepper- 2 tbsp. spoons

How to cook a Korean-style salad of cucumbers with peppers and apple cider vinegar?

Cucumbers cut into circles.

Grate carrots for Korean carrots.

Bulgarian pepper cut into thin strips.

Grind garlic and hot pepper, add to vegetables.

Make a marinade by mixing salt, sugar, pepper, vegetable oil and vinegar. Pour vegetables, mix.

Leave for 3 hours.

Fill banks. Top up with marinade.

Sterilize liter jars for 20 minutes. Wrap up, wrap up.

Korean-style cucumbers with eggplant

Required product ratio:

• cucumbers - 1, -1.5 kg
• eggplant - 2 pcs. medium size
• 2 tbsp Korean dressing
• 3-4 garlic cloves
• dill and parsley
• 2 tbsp vegetable oil
• 1 tbsp soy sauce
• 1 tbsp Sahara.

Step by step preparation:

Eggplants are peeled, cut into slices and lightly fried without oil. They must remain resilient.

Cucumbers are cut into strips and added to the eggplant.

Add Korean seasoning, chopped garlic, soy sauce, vegetable oil, sugar, herbs. Mixed, incubated for 4-5 hours.

Lay out in jars, sterilize for 15 minutes. Wrap up, wrap up.

Quick Korean Cucumber Salad Recipe

Required number of products:

• young cucumbers - 1 kg
• soy sauce -1 tbsp.
• vinegar 9% - 2 tbsp.
• 1 tbsp Korean seasoning;
• 2 garlic cloves
• 1 tbsp vegetable oil
• 1 tsp Sahara.

Step by step preparation:

Cucumbers are cut into thin slices.

Prepare the marinade - mix the oil with Korean seasoning, sugar, vinegar, chopped garlic and soy sauce.

Pour cucumbers with marinade. Leave for 4-5 hours.

They are laid out in jars, or put in the refrigerator for immediate use, or sterilized for 15 minutes, corked and wrapped for long-term storage.

Super-spicy Korean-style cucumbers with sweet peppers and carrots

Composition of ingredients:

• 4 kg gherkins
• 4 medium carrots
• 4 bell peppers
• 100 ml vegetable oil
• 1 red hot chili pepper
• 4 tbsp soy sauce
• 50 ml vinegar 9%
• 2 tbsp Sahara
• 2 tbsp salt
• 2 tbsp coriander
• 7-8 garlic cloves.

Step by step preparation:

Cut cucumbers into slices. Pepper - strips. Carrots are grated for Korean carrots.

Spices, soy sauce, vinegar, chopped garlic, chili pepper are added to vegetable oil heated in a pan.

Season the vegetable mixture with the resulting marinade. Leave for 2-3 hours, packaged in jars.

Then they are either stored in a refrigerator for immediate consumption, or sterilized (15 minutes) and sealed for winter consumption.

Korean-style cucumbers with sesame seeds

Required ratio of components:

• 900 g cucumbers
• 4 cloves of garlic
• 20 g sesame
• 20 ml soy sauce
• 80 ml vegetable oil
• 10 g salt
• 20 g sugar
• 3-5 g of ground red pepper.

Step by step preparation:

Cucumbers cut into oblong slices. Sprinkle with salt and leave for 20-30 minutes, drain the released juice.

Mix oil with soy sauce, add sugar, chopped garlic, sesame seeds, hot pepper.

Pour cucumbers with marinade. Leave for 2-3 hours.

Arrange in jars, sterilize (10-15 minutes jars 0.5 l), cork, wrap.

Korean cucumbers - the most delicious recipe

The optimal ratio of products:

• 4 kg young cucumbers
• 4 garlic cloves
• 2 tbsp. l. dry mustard
• 200 ml vegetable oil
• 200 ml vinegar 9%
• 100 g salt
• 200 g sugar
• 1 st. l. ground black pepper.
• 1 tbsp ground coriander

Step by step preparation:

Cucumbers cut into slices.

Make a marinade from the listed products, season the cucumbers. Leave for 4-5 hours.

Arrange in jars, sterilize for 10-15 minutes, cork and wrap until completely cool.

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The first time I tried this cucumber salad was visiting relatives. The hospitable hostess kindly shared the Korean-style cucumber recipe, and since then, every year I have been making this preparation for a change. The portion is small, so it cooks quickly, and the taste of cucumbers is simply amazing!

Spicy, with a slight sourness, this salad is liked by all my guests without exception.

Ingredients:

Output: 6 liters

• cucumbers 4 kg
• carrots 1 kg
• sugar 1 cup
• vegetable oil 1 cup
• vinegar 9% 1 cup
• salt 100 g
• garlic 3-4 heads
• seasoning for Korean carrots 15 g

* glass 250 ml.

Cooking:

To keep the cucumbers in the salad crispy, they must first be soaked in cold water for several hours.

Then carefully wash the cucumbers and cut off the ponytails. We cut the cucumbers into 4 parts along, and large fruits in half. It should look like in my photo.

Wash and clean carrots. Grate it on a grater for Korean salads.

Prepare the marinade: mix vegetable oil with sugar, vinegar, salt and spices. Peel and chop the garlic or pass through the garlic.

In a large spacious bowl, mix the chopped cucumbers, carrots, garlic and pour the resulting marinade with spices. Thoroughly mix the salad, cover with a lid and refrigerate for at least 5 hours.

After we lay out our cucumbers in Korean in dry sterile jars.

We put a cloth napkin in a spacious pan, lay out the jars with cucumbers, and pour cold water over the shoulders of the jars. We cover the jars with sterile lids, put the pan on the fire and bring to a boil. From the moment of boiling, we withstand half-liter jars for 10 minutes, liter jars for 15 minutes.

Further, as standard, we take out the cans with the workpiece and roll them up with a key, or screw them with lids. But that's not all. In order for our Korean-style cucumbers to be stored until winter, they need to be wrapped under a fur coat until they cool completely.

The cooled cans with the workpiece must be removed to the cellar or pantry, away from the sun's rays.

If you have overgrown cucumbers - it does not matter - you can make very delicious salad for the winter! Too yellow, of course, it is better not to take, and feel free to use the rest. Very often I met a similar recipe for harvesting: and they all basically differ in slicing vegetables. I liked this one, where cucumbers and carrots are cut into long, thin strips - "in Korean." You can use a special grater for cutting "Korean-style carrots", or a good and sharp knife, or a special double-sided peeler, by the way, a very good and useful thing! Preparing such a salad "Korean-style cucumbers with carrots" is very simple, and the result is simply excellent - you have already tasted it - you can serve it as a snack on a festive or dinner table, and even so, when you want to crunch something spicy!

Ingredients

To prepare a salad for the winter "Korean-style cucumbers with carrots" we need:

large cucumbers - 2.5 kg (cut into strips - 1.5 kg);

large carrots - 2 pcs. (chopped into strips - 250 g);

garlic - 1 head.

For marinade:

vinegar 9% - 125 ml;

sugar - 1/4 cup;

vegetable oil - 125 ml;

salt - 1 tbsp. l. (with a slide) or to taste;

seasoning for carrots in Korean - 1/2 sachet (15 g).

Cooking steps

Wash the cucumbers well and cut off the buttocks.

Wash and peel carrots.

Grate cucumbers to the core with seeds (I would say just "cut" the cucumber).

Before laying out, mix the salad again, put it in dry, sterilized jars (I have 0.5-liter jars), pour the vegetables with the remaining marinade. Sterilize jars with salad in a way convenient for you. I do this: I cover the jars with the workpiece (!) With lids (do not close or roll up !!!), put in a cold oven, turn on the minimum temperature, as soon as the oven heats up, increase the temperature to 150 degrees and sterilize for 15 minutes. Then I carefully take out the cans and roll them up (if screw ones, close them tightly with lids). Turn the rolled cans upside down, wrap them in a blanket until completely cooled (I usually have a day). Salad "Korean-style cucumbers with carrots" store in a cool place or in the refrigerator.

The secret of carrots in Korean has traveled thousands of kilometers and found its sincere fans on different sides of the Atlantic Ocean. The most daring housewives started culinary experiments using the same technologies, but with different products. They also got to cucumbers, and not only young fruits are suitable for salad.

After all big cucumbers on the beds are found even in the most caring hostess. It is worth a day to overlook how the giants lie among the green foliage or hang from the lashes that twine along the trellises. You don’t want to eat overgrown vegetables when there are a lot of crispy young cucumbers. But throwing away the harvest is wasteful - literally everything is useful in a good economy.

You can make a Korean-style salad from overgrown fruits for the winter. The dish will turn out tasty and unusual, hardly anyone will guess that slightly yellowed cucumbers became its main ingredient. In this article, rating the best blanks for the long winter.

Korean cucumber salad with carrots for the winter - the most delicious photo recipe step by step

With a minimum set of products, an amazingly tasting sunset for the winter is obtained. Greens of any size will go into a cucumber salad. In the absence of a special grater in the kitchen, carrots can be chopped on a regular one. The taste from such a substitution will not be lost, however, appearance suffer a little.

Your mark:

Time for preparing: 6 hours 30 minutes

Quantity: 5 servings

Ingredients

• Cucumbers: 1.5-2 kg
• Fresh carrots: 0.5 kg
• Ready-made seasoning for Korean carrots: 10 g
• Garlic: 2 large heads
• Sugar: 125 g
• Salt: 50 g
• Vinegar 9%: 120 g
• Red pepper: optional
• Sunflower oil: 100-125 ml

Cooking instructions

The cooking process begins with the preparation of cucumbers. In a large basin, thoroughly wash each fruit, cut off the "butt", remove the skin. If the fruits are overgrown, remove the core.



Cut the cucumbers lengthwise into two parts, then each into transverse half rings, as shown in the photo.



Next in the salad for the winter, Korean-style carrots are being prepared. Wash the root crop cleanly from the ground, peel the skin. Grate carrots.



Peel the garlic cloves from the husk, chop them with a sharp knife on a cutting board or pass through a press.



Combine all vegetables prepared for salad in a large saucepan.



Add oil, salt, sugar, seasoning, vinegar to the vegetable mix. Knead the mass, leave on the kitchen table for 4 - 4.5 hours.



Juice will appear in the pan, all the ingredients form one bouquet of flavors.



Arrange the raw mass along with the juice in jars prepared in advance (0.5 l). Place in a saucepan with a diffuser or towel on the bottom. pour cold water so that it reaches the "shoulders" of the can. Close each container with a tin lid without rolling. Sterilize for 10 - 15 minutes (from the moment the water boils).



Get it ready salad in Korean from the pan. Place hot jars on a dry towel. Roll up the lids, turn each container upside down, leave to cool completely.

From above it is desirable to cover with something warm so that the cooling process goes more slowly.

In winter, cucumber salad can be used as independent dish or serve with a side dish for fish, meatballs, roast.

Korean-style cucumbers for the winter without carrots

It is clear that most of the recipes for salads in Korean standardly include the "progenitor" - carrots. But here is one of secret recipes where cucumbers do just fine without it.

Products:

• Fresh cucumbers - 4 kg.
• Garlic - 4 medium heads.
• Granulated sugar - 1 tbsp.
• Hot black pepper (ground) - 2 tbsp. l.
• Salt - 3 tbsp. l.
• Vegetable oil - 1 tbsp.
• Vinegar (6%) - 1 tbsp.

Action algorithm:

1. Prepare cucumbers - soak for several hours, cutting off the ends. Cut the fruits lengthwise into 4 parts. If they are long, then also in half. Place in a large container enamel pan or a bowl.
2. In another container, mix the remaining ingredients, pre-peel the garlic, chop.
3. Pour the prepared cucumbers with a fragrant spicy oil mixture. Leave to marinate.
4. Shake the container every hour. After 5 hours, proceed to sterilization.
5. Arrange the fruits in clean, sterilized containers with a volume of half a liter. Pour in the juice and marinade. Put in a pot with water. Heat.
6. When the water boils, sterilize for a quarter of an hour. Cork.

Spicy, fragrant cucumbers in winter will help you remember the brightest moments of summer holidays!

Korean-style cucumber recipe for the winter "Lick your fingers"

Next recipe somewhat similar to the traditional pickling of cucumbers, but a large number of seasonings and spices make the dish very fragrant, spicy and incredibly tasty.

Ingredients:

• Fresh small-fruited cucumbers - 4 kg.
• Black peppercorns - 20 pcs.
• Dill in umbrellas - 1 pc. for each container.
• Vegetable oil - 1 tbsp.
• Garlic - 1 head.
• Vinegar (9%) - 1 tbsp.
• Granulated sugar - 1 tbsp.
• Salt - 2 tbsp. l. (with a slide).

Action algorithm:

1. Cucumbers cut lengthwise into 2 or 4 parts, put in enamelware(metal containers without enamel are not recommended, since vitamins are quickly destroyed in them).
2. Sprinkle salt and sugar on top, pour over vegetable oil and vinegar. Gently, trying not to crush the cucumbers, mix. Leave to marinate for 3-4 hours, shaking from time to time.
3. Sterilize containers. At the bottom of each, first put an umbrella of dill, then peppercorns - 3-4 pieces, garlic, best passed through a press.
4. Next, lay the fruits tightly, pour the remaining marinade (with the juice released).
5. Filled jars put in a container with warm water for sterilization. Boil.
6. Soak for 15 minutes - half-liter jars, 20 - liter. Cork.

Open in winter, enjoy the amazing taste, mentally thank the Koreans for a great recipe!

How to cook spicy cucumbers in Korean - harvesting for the winter

Korean salads (or vegetables prepared in the same way) are distinguished by a large amount of fragrant hot spices and spices. The following recipe is just for lovers of spicy on a festive (or everyday) table.

Ingredients:

• Small young cucumbers - 4 kg.
• Garlic - 1-2 heads.
• Ground black pepper - 2 tbsp. l.
• Mustard powder - 2 tbsp. l.
• Vegetable oil - 1 tbsp.
• Vinegar 9% - 1 tbsp.
• Sugar - 1 tbsp.
• Salt - ½ tbsp.

Algorithm:

1. Soak cucumbers for several hours. Wash, cut off the tails, cut lengthwise into several pieces as desired. If cucumbers are long-fruited varieties, then also across.
2. Make a marinade in a separate container by mixing all the other products.
3. Pour the cucumbers laid out in a large container with the prepared marinade. Leave for 3 hours to marinate well.
4. Place tightly in jars (liter or half-liter). Top up with marinade.
5. Sterilize 10 minutes. Using sterilized lids, roll up.

very sharp and very delicious cucumbers in Korean, undoubtedly, will become the main dish on the table!

How to make Korean-style cucumbers on a grater for the winter

Sometimes the cucumber crop can be very surprising when they grow in different sizes and shapes, and do not look very nice in rolls. But there are recipes that help solve this problem, you just need to grate cucumbers using a Korean carrot grater. And, if you add the carrot itself, chopped in the same way, to the salad, then in winter the household will expect a tasty and healthy Korean treat.

Ingredients:

• Carrots - 0.7 kg.
• Cucumbers - 1.5 kg.
• Vegetable oil (preferably sunflower) - 100 ml.
• Seasoning for Korean carrots - 1 package.
• Granulated sugar - 100 gr.
• Salt - 1.5 tbsp. l.
• Garlic - 1-2 heads
• Vinegar - 100 ml (9%).

Action algorithm:

1. Prepare cucumbers, pour water for 4 hours. Wash thoroughly. Trim the ends. Grind with a grater.
2. Wash carrots, peel. spend the same technological process, as with cucumbers - grate.
3. Pass the garlic cloves, peeled and washed, through a press. Send to vegetables.
4. Prepare the marinade - mix oil, vinegar, Korean seasoning, salt, sugar. Pour appetizing-smelling marinade over vegetables.
5. Leave for a while (4-5 hours). Be sure to shake the vegetables lightly every hour to marinate evenly.
6. Sterilize salad jars in the oven. Put vegetables in them. Top up with marinade, the amount of which will increase due to the released cucumber juice.
7. The process is not finished - it is necessary to sterilize the jars in a container with boiling water. You need to put the jars in warm water, and only then bring it to a boil.
8. Withstand 15-20 minutes. After sterilization, roll up and cover with something warm (blanket, blanket).

A magnificent, bright and tasty duet of cucumbers and carrots will delight you more than once in a snow-white winter!

Harvesting cucumbers in Korean for the winter with mustard

Cucumbers according to the recipes of the hostesses of the “Land of the Morning Calm” most often include spices and garlic, but sometimes you can find another one. interesting ingredient- mustard. It will add spice to the dish.

Ingredients:

• Cucumbers - 4 kg.
• Garlic - 1 head.
• Mustard powder - 2 tbsp. l.
• Ground hot pepper - 2 tbsp. l.
• Salt - 100 gr.
• Granulated sugar - 200 gr.
• Vegetable oil - 1 tbsp.
• Vinegar 6% - 1 tbsp.

Algorithm:

1. Cucumbers are desirable to take the smallest with a dense skin and texture. Soak for 3 hours. Rinse with a brush. Trim the ponytails. Can be cut lengthwise.
2. Remove skin from garlic. Rinse, grate or crush with a press.
3. Mix garlic with oil, vinegar, add spices, mustard, sugar and salt to the marinade. Stir and pour over cucumbers. Again hold for 3 hours.
4. This recipe requires serious sterilization. First you need to sterilize the containers themselves. Then put cucumbers in each, pour marinade so that it completely covers the fruits.
5. Place the filled jars on a cloth in a large saucepan. Top up with water. Bring it to a boil.
6. Withstand 10 minutes if the containers are half-liter, 20 minutes - liter.
7. Roll up. After cooling - in the cold.

The household can only wait patiently for the hostess to call for a tasting of cucumbers - crispy with a spicy incomparable taste!

Korean cucumber recipe for the winter without sterilization

Most of the preparations of Korean-style cucumbers require sterilization, but this important process is not very popular with some housewives. For the laziest, a recipe is offered that does not require jars to be sterilized. In addition, the dish is rich in vitamins, since the cucumbers are accompanied by Bulgarian (sweet) peppers and tomatoes.

Ingredients:

• Cucumbers - 3 kg.
• Tomatoes - 1.5 kg.
• Bulgarian pepper - 4 pcs.
• Hot pepper - 1 pod.
• Garlic - 1 head.
• Salt - 2 tbsp. l. (with a slide).
• Sugar - 1 tbsp.
• Sunflower oil - 1 tbsp.
• Vinegar 6% - 1 tbsp.

Algorithm:

1. Prepare vegetables - wash, peel, cut off the ends of cucumbers, peppers and tomatoes - the stalk. seeds from bell pepper put away.
2. Send garlic with tomatoes and peppers (bitter and sweet) to a meat grinder, these vegetables will become part of a delicious, fragrant marinade. Add salt, sunflower oil, sugar to them.
3. Cucumbers cut into equal bars. Pour in the marinade.
4. Put on fire. When boiling, make the fire small. Boil 10 minutes. Pour in the vinegar. Cook for 5 more minutes.
5. Sterilize salad containers. Arrange cucumbers in hot jars, pour marinade over them.
6. Cork. Cover with a warm blanket until morning.

This recipe is good because, firstly, cucumbers are delicious, and secondly, you can eat marinade with a spoon and add it to borscht!

Korean cucumbers are a worthy replacement for the usual salted and pickled fruits. Many people really like the spicy taste of the dish.

It is advisable to choose cucumbers of the same shape, cut into identical bars. Then in the process of harvesting they are evenly marinated.

If the cucumbers are of different sizes, then the housewives suggest using a grater for Korean carrots. In this case, the pickling process will go faster, and the salad itself looks prettier.

It is better for novice housewives to buy ready-made seasoning bags for Korean carrots, it is also suitable for cucumbers. It is only important that in such mixtures there are only natural ingredients, without monosodium glutamate (flavor enhancer).

Peaks are conquered by the brave, and Korean-style cucumbers by the brave, but in both cases, you need to not only take the first step, but move towards the intended goal!

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