Salt cucumbers and carrots the Korean way. Korean-style crispy cucumbers with carrots: the most delicious recipe

Good afternoon, dear friends, we continue the topic of vegetable snacks that can be prepared from cucumbers. In previous articles, recipes for preparing lightly salted cucumbers were discussed, and in this article we will try to analyze recipes for how to prepare such a dish as cucumbers in Korean.

This dish is also very good as a snack or accompaniment to fried potatoes or meat. The dish turns out quite tasty and aromatic. The selection of recipes will contain only the most delicious and uncomplicated recipes for preparing cucumbers in Korean.

Naturally, the main ingredient is cucumbers and carrots, and of course a small set of seasonings. We will cut the cucumbers and carrots in a non-standard manner. Yes, and one more piece of advice, if you are not an ardent fan of fiery or spicy foods, then you can put less spicy foods.

To make the dish tasty, it is better to take fresh vegetables. It doesn’t take much time to prepare this snack. It is important to have a good mood and a desire to cook something very new and tasty.

Ingredients.

350-400 grams of fresh cucumbers.
1 medium carrot.
1 tbsp sugar.
Half a teaspoon of salt.
2 tablespoons of vegetable oil.
Garlic feathers 2-3 pcs.
Pinch of ground black pepper.
Seasoning for Korean carrots half a teaspoon.
9% vinegar 3 tablespoons.

Cooking process.

Naturally, before you start preparing this dish, you need to rinse all the ingredients well. Wash the cucumbers and carrots and then dry them.

We grate the carrots on a special grater for Korean carrots. If you don’t have such a grater at hand, you can do this with a sharp knife.

Dissolve the cucumbers lengthwise into 3-4 parts, then divide into several more parts, but this time across. The smaller the cucumbers are chopped, the faster the dish will cook.

After all the ingredients are chopped, you can start preparing the dressing for our dish.

In a separate bowl, mix vinegar, salt, sugar, vegetable oil and seasoning for Korean carrots. Stir and pour in the chopped vegetables that should already be in one common bowl.

Afterwards, mix everything well and put the bowl of vegetables in the refrigerator for 3 hours. During this time, the cucumbers will marinate and acquire an amazing taste and aroma. PBon appetit.

Korean cucumbers are the most delicious recipe for the winter with seasoning for Korean carrots

I think that any housewife wants her preparations for the winter to only become tastier over time. And this can be done if you take fresh ingredients and the right seasonings. I offer a new recipe for preparing cucumbers for the winter. The salad turns out to be a little spicy, but that’s its highlight. It can be prepared for the winter, or it can be served with young potatoes. In general, look at the recipe and take it on a pencil.

Ingredients.

Cucumbers 1 kg.
Carrots 3-4 pcs. about 300 gr.
1 hot pepper.
8-10 cloves of garlic.
9% vinegar 45 ml.
Salt 1 tablespoon.
Sugar 3 tablespoons.
Black pepper 15-20 peas.
Parsley a small bunch.
Half a teaspoon of ground coriander.

Cooking process.

Wash and dry the vegetables. We use only fresh and crunchy cucumbers, since limp cucumbers cannot be used to prepare a tasty dish.

Cut the cucumbers lengthwise into 3-4 pieces and then crosswise. Look at how the cucumbers are cut in the picture below and try to cut them as well.

Three carrots on a special grater for Korean carrots.

Just finely chop the garlic, parsley, and hot pepper. Place all prepared ingredients in one common pan.

Next you need to add all the bulk ingredients, salt, sugar, peppercorns and ground coriander. Finally, add vinegar and gently stir the dish.

Then cover the pan with a lid and leave in a warm place for 2-3 hours. During this time, a large amount of marinade should be released from the vegetables.

The salad can be served at the table, or you can seal it in jars and postpone the meal until winter. Place the prepared salad in a jar so that the brine covers the vegetables. Place the jar in a pan of water and boil it for about 30 minutes. Then cover with an iron lid and screw it tightly.

Such salads are best prepared in small 0.5-0.7 liter jars. This is convenient because when you open the jar, the salad is quickly eaten and there is no time for it to dry out or go to waste.

Look how beautiful it turns out. This salad can be stored for about a year in a cool place. But I think it won’t last longer than until spring, because after the first try you’ll want it again and again. Bon appetit.

Korean-style crispy pickled cucumbers for the winter

This dish is also in the category of the longer it sits, the tastier it becomes. The salad leaves the table so quickly that I think I’ll have to run for another jar.

The salad is prepared just as quickly and simply as the other salads presented in this collection. It is important to understand that the longer the vegetables are in the brine, the tastier they will become. This is not the final recipe for cooking; if you wish, you can add your favorite seasonings and spices. I will present to you the simplest recipe for preparing cucumbers for the winter, and you can add whatever you want at your own discretion.

Ingredients.

1 kg carrots.
4 kg of cucumbers. It is advisable to take young cucumbers.
1 tablespoon sugar.
9% vinegar 7-8 tablespoons.
Salt 2 tablespoons.
2 medium heads of garlic.

Cooking process.

Before preparing the salad, you need to lightly refresh the cucumbers. Place them in a large saucepan and fill with cold water. Soak the cucumbers in water for about 2-3 hours.

But this procedure is required only if the cucumbers were purchased at the market, and if the cucumbers have just been picked from the garden, then you can only confine yourself to a good washing of the fruits.

Also, before you start cooking, inspect each cucumber for spoilage or damage.

Next is the standard procedure for slicing cucumbers. First along then across.

Then grate the carrots using a Korean carrot grater. This grater allows you to make identical carrot strips.

Grind the remaining ingredients and put everything in one large pan.

Add salt, sugar, vinegar and vegetable oil. Mix everything well, cover with a lid or wrap with cling film. Leave the pan warm for 3-4 hours. Then put it in the refrigerator for a day, preferably stirring the salad well every 3-5 hours. During this time, the vegetables will be saturated with salt, they will release juice and begin to marinate in their own juice.

After a day, put the salad in sterilized jars. Afterwards you will need to boil the salad directly in the jar for about 15-20 minutes. Place the jar in a pan of cold water and bring the water to a boil.
After 20 minutes of steady boiling, take out the jar and close it with a metal lid. We store jars with blanks in a cool place. Bon appetit.

Making cucumber salad for the winter with mustard and garlic

For this salad, you can use non-liquid cucumbers. These are those that have the wrong shape or are a little overripe.

Ingredients.

2 heads of garlic.
4 kg of cucumbers.
1 tablespoon sugar.
1 tablespoon ground black pepper.
1 tablespoon mustard powder.
1 tablespoon of vegetable oil.
Half a tablespoon of salt.
9% vinegar 1 tablespoon.

Cooking process.

Wash and cut the cucumbers. We only cut lengthwise.

Peel the garlic and pass through a press. Place the cucumbers and garlic in a saucepan and add all the dry ingredients, then pour in the vinegar and vegetable oil. Stir and leave covered for 5-6 hours. During this time, the cucumbers will react with salt and produce a lot of brine.

All that remains is to place the cucumbers in sterilized jars, add brine and boil for 30-40 minutes.

After boiling, cover with lids and tighten tightly using a special key.

Turn the lids down and cover with a blanket. Let the jar cool completely, after which you can transfer them to a cool place for long-term storage. The salad can be stored for no more than a year since the brine can completely dissolve the cucumbers. Bon appetit.

How to cook lightly salted cucumbers in Korean video recipe

The recipe is also not complicated and it turns out quite tasty. Take a look and try making this salad yourself. I did it the first time, so I think you can do it too.

Bon appetit.

Awesome appetizer of cucumbers with sesame seeds and carrots

Agree, it’s not every day that you come across such recipes for preparing salads for the winter using vegetables and sesame seeds. But I think it's worth trying to cook. Moreover, the salad turned out very tasty.

Ingredients.

Cucumbers 700-800 grams.
5 cloves of garlic.
Half a bunch of parsley and onion.
2 carrots.
2 bell peppers.
1 hot pepper.
2 tablespoons roasted sesame seeds.
1 tablespoon salt.
3 tablespoons soy sauce.
2 large spoons of rice vinegar.
2 teaspoons sesame oil.
1 tablespoon granulated sugar.

Cooking process.

In this recipe, all ingredients need to be cut into thin strips. Except for garlic and herbs.

Finely chop the greens and pass the garlic through a press.

Grate the carrots using a Korean carrot grater.

After cutting the cucumbers, sprinkle them with salt and set them aside to let them release their juice while we prepare the rest of the ingredients.

After everything is chopped, it's time to prepare the brine. Mix the sauce with vinegar, add all other bulk products and stir until completely dissolved.

Pour brine over cucumbers, carrots and garlic, add sesame seeds and mix well. The salad is ready, enjoy your meal.

Another very tasty recipe: warm salad with cucumbers and meat.

As you know, vegetables are very healthy, but you need something else that is very satisfying. Therefore, I offer a recipe for a delicious and satisfying warm salad with meat.

Ingredients.

0.5 cucumbers.
250 beef or pork.
Salt to taste.
Onion head.
1 bell pepper.
3-4 cloves of garlic.
Red and black pepper to taste.
Vegetable oil.
1 teaspoon sesame seeds.
Sugar half a teaspoon.
1 tablespoon soy sauce.
1 tablespoon 9% vinegar.
Greens to taste.

Cooking process.

Wash the meat and cut into strips, fry in vegetable oil with onions.

Next, add hot and bell peppers. It is advisable to remove the seeds from hot peppers since all the bitterness is in them.

Next, add a little salt and add garlic, passed through a press, stir and fry until the meat is cooked.

While the meat is cooking, prepare the sauce. To prepare the dressing, mix sesame soy sauce, sugar, and a little vinegar. Stir until the sugar is completely dissolved. And pour the dressing over the meat. Stir and simmer over low heat for about 2-3 minutes.

Chop the cucumbers and grate the carrots using a Korean carrot grater.

After putting the contents of the frying pan into a bowl, add cucumbers and carrots, mix everything well and serve. Everyone will be happy with this salad, it is both tasty and very filling. Bon appetit.

Hello, dear readers! The sunset season is in full swing, which means it’s time to try making cucumbers using new recipes, very unusual, but at the same time tasty.

In general, there are a huge number of recipes for preparing cucumbers. Whatever they do with them. The most common options are and.

There is also a very wide variety, both standard in their preparation and not quite. We have already discussed this before. Today I would like to consider options for preparing cucumber salad prepared in the Korean style.

Such a dish as Korean cucumbers entered our lives relatively recently, but it rightfully takes its place on the list of delicious and irreplaceable snacks.

There are a lot of ways to pickle such cucumbers, and some of them use unexpected ingredients that will not leave any of your guests and relatives indifferent. So let's get started.

The most delicious recipe for Korean cucumbers without sterilization

The first recipe I would like to present to your attention is a recipe that will not take much time to prepare.

It is reminiscent of the recipes for ordinary salads that we are used to canning for the winter, since it will need to be boiled a little. But finely chopped cucumbers in combination with carrots and seasoning will pleasantly surprise you with taste and aroma.

Ingredients:

cucumbers – 2 kg
carrots – 500 g
garlic – 1 piece
sugar – 100 g
salt – 50 g
seasoning for Korean carrots (paprika, red hot pepper, coriander) – 20 g
vinegar 9% - 100 ml
vegetable oil – 100 ml.

Preparation:

1. Cut clean cucumbers arbitrarily, for example, into thick strips. If cucumbers with large seeds are too overgrown, then it is better to remove them. We also remove rough skin.

2. Grate fresh carrots on a Korean grater and add a little salt to make them a little softer.

3. Squeeze the garlic into a separate bowl, add the remaining salt, sugar and seasoning for Korean carrots. Add oil and table vinegar, stir thoroughly.

4. Add carrots to the cucumbers, distribute them with your hands, pour over the marinade and mix well again.

5. Cover the dish and leave for 2-3 hours to release the juice. Meanwhile, prepare the jars and lids.

Wash the jars with baking soda without detergents and sterilize them over steam or in the oven, as you are used to. Just boil the lids in water for about 3 minutes.

After an hour and a half, put the cucumbers on the stove, bring to a boil and cook for 15 minutes, stirring occasionally. The cucumbers should warm up and change color.

6. Place the hot salad in jars and pour the marinade all the way to the top, wrap and cool under a blanket upside down.

7. All you have to do is wait until winter and enjoy the most delicious Korean salad. Bon appetit!

Korean cucumbers with Korean carrot seasoning

Most recipes for this dish contain seasoning for Korean carrots, and this recipe is no exception.

It will take a little more time to prepare such a snack, since the salad will need to be sterilized after we move it into jars, but such a dish can be stored for a long time in a cool place and delight your household with something delicious in the winter cold.

Ingredients:

For 2 half-liter jars we will need:

Cucumbers – 1 kg
Carrots – 2 pieces ~200-250 g
Garlic - 6 cloves
Sugar - 50 g
Salt - 25 g
Mustard seeds - 1 teaspoon
Ground pepper mixture - 0.5 teaspoon
Korean carrot seasoning - 1 tablespoon
Vinegar 9% – 50 ml
Vegetable oil - 50 ml.

Preparation:

1. Cut the cucumbers into circles and place them in the container in which we will marinate them, for example, in a saucepan.

2. Next, three or cut the carrots into strips and add them to the cucumbers. Chop the garlic here too. Add salt, sugar, mustard seeds, ground pepper and Korean carrot seasoning. Mix everything thoroughly.

3. Pour vinegar and vegetable oil, mix again and leave to marinate for 4 hours.

4. During this time, sterilize the jars and boil the lids. After 4 hours, mix the cucumbers again and place them in jars. The cucumbers need to be compacted well and poured with the released marinade.

5. Now the cucumbers need to be sterilized. To do this, put a napkin in the pan, place the jars and pour water to the level of the jar hanger.

6. Place the pan on the fire, bring the water to a boil and from the moment it boils, sterilize for 10 minutes. Then roll up the lid and put it under the blanket until it cools completely.

Prepared products should be stored in a cool, dark place.

Korean cucumbers without carrots - the recipe is to die for

This is a very interesting snack. Depending on your preference, it can be made very hot, medium hot or mild hot.

Dry adjika will add a sharp taste, and sunflower oil in combination with coriander and garlic seeds will make the dish very aromatic and rich.

Ingredients:

cucumbers - 1 kg
coriander seeds – ½ teaspoon
dry adjika – 1 teaspoon
garlic – 1 head
seasoning khmeli – suneli – 1 teaspoon
salt – 1 teaspoon
sugar – 1 teaspoon
unrefined sunflower oil – 2 tablespoons
vinegar 9% - 1 tablespoon

On a note! Instead of dry adjika, you can use ground red pepper.

Preparation:

1. First of all, you need to grate the cucumbers into thin strips. This can be done using a Korean carrot grater.

2. After grating the cucumbers, add coriander seeds to them...

...khmeli-suneli, dry adjika.

3. Add salt and sugar. The garlic needs to be peeled, finely chopped and added to the cucumbers.

4. Pour in sunflower oil and vinegar. Now you need to mix everything thoroughly.

5. Cover our dish with a plate and keep it for about 1-2 hours under slight pressure.

6. Our cucumbers are ready, such a snack can be stored in the refrigerator for several days, but I think that such a snack will not last long in the refrigerator.

Video on how to make the most delicious Korean cucumbers for the winter

Here is another way to prepare pickled cucumbers. The difference from previous recipes is that the salad is placed raw in jars, and only then boiled in a pan of hot water.

It turns out quite spicy and very appetizing. Let's see!

Quick recipe for Korean cucumbers:

Ingredients:

cucumbers – 1 kg
carrots – 250 g
salt – 1.5 teaspoon
sugar – 1.5 teaspoon
vegetable oil – 80 ml
sesame – 1 tablespoon
soy sauce – 2 tablespoons
vinegar 9% - 2 tablespoons
1/3 tsp. red hot pepper (or a piece of fresh) - 1/3 teaspoon
ground coriander – ½ teaspoon
garlic – 3–5 cloves
black pepper - to taste
green cilantro (or dried)

Preparation:

1. Peeled carrots need to be grated on a Korean carrot grater. Add 1 teaspoon of sugar and ½ teaspoon of salt to the carrots, mix well and leave for 30 minutes.

2. Cut the cucumbers into thin slices.

3. Add a teaspoon of salt to the cucumbers and mix, leave for 30 minutes.

4. Drain the juice from the cucumbers, add the remaining ½ teaspoon of sugar, mix and transfer to a dish with carrots.

5. Peel and finely chop the garlic and add to the cucumbers.

6. Add sesame seeds, crushed coriander grains and ground red pepper to very hot melted butter in a frying pan.

7. Mix everything well in the frying pan and remove from the heat so that the spices do not burn. Pour the contents of the pan over the cucumbers.

8. Add vinegar, soy sauce and mix thoroughly, you can also add fresh cilantro.

9. Mix everything carefully again. Cover the appetizer with a lid and place it in the refrigerator for 2 hours.

That's all for today. I hope that all the recipes will be to your taste and you will certainly use them more than once. Good luck with your preparations, see you again. Bye!

Almost any available vegetable/meat/fish (underline as appropriate), kept in a spicy marinade with the addition of hot pepper, coriander, vinegar, sugar and vegetable oil is automatically considered an achievement of Korean cuisine. This misconception is widespread not only in our country, but where it came from is not known for certain anywhere. Well, Koreans don’t eat carrots, beets, and especially herring in such quantities. However, our home cooking in this sense does not give a damn about conventions, which I personally am very happy about, and every year I gladly roll up Korean-style cucumbers for the winter. After several years of experimenting, I still haven’t chosen the most delicious recipe, so I offer you two excellent options for canned cucumber salad appetizers to try.

This preservation is unpretentious; all the jars “survive” well until the cold weather in the cellar or dark pantry. It is better to store opened cucumbers in the refrigerator, but they usually do not stay there for long. An excellent alternative to traditional pickled cucumbers and gherkins for lovers of unusual combinations and spicy dishes.

Korean pickled cucumbers with carrots

A piping delicious, beautiful and unusual duet of carrots and cucumbers. Despite the fact that this method of canning involves sterilization, the vegetables turn out crispy and not soft-cooked. By experimenting with the composition and amount of spices, you can easily achieve a perfectly appetizing, piquant result.

Ingredients:

*If you don’t have a ready-made set of spices, mix ground coriander seeds, sweet paprika, black and red pepper in arbitrary proportions (to taste).

It turns out about 3 liters of preserved food

How to prepare Korean cucumbers for the winter with carrots (the simplest and most delicious recipe with photos):

Before pickling, it is advisable to soak the cucumbers in cold, clean water for 5-6 hours or overnight. After such water procedures, the vegetables will become crispier and the smallest particles of soil will be removed from their surface. Dry the washed cucumbers. Cut off the ends. Cut into cubes or long strips 2-2.5 cm thick. If the peel is thick, you can remove it. Place the slices in a deep bowl.
Peel the carrots. Grate using a special grater for Korean salads or a regular coarse one. Send to cucumbers.
In a small jar, mix salt and sugar with vinegar. Close. Shake. Or just stir with a whisk/fork. It is desirable that the grains dissolve completely.
Peel the garlic cloves. Grind using a crusher or grate on a fine grater. Transfer to vegetables. You can use more or less garlic, depending on the desired spiciness of the snack.
Add Korean salad dressing or spices according to the list above. They must be of high quality and not contain synthetic additives, so that the crispiest, most delicious and aromatic Korean cucumbers can survive safely until winter.
Pour in a mixture of vinegar, sugar and salt. Add vegetable oil. Stir. Cover with a lid. Place in a cool place for 6-8 hours. Stir the vegetables every 1-2 hours while marinating.
In a few hours, the cucumbers and carrots will be well soaked in the Korean dressing. A lot of liquid will be released - marinade. It will be used when canning salad.
Prepare the jars: wash with baking soda/laundry soap inside and out, dry. Place cucumbers with Korean seasoning among containers. Pour the liquid released when the salad steeps on top so that it completely covers the vegetables and reaches the edges of the container. If the marinade is not enough, add clean hot boiled water. Cover the preservation with clean, sterile lids. Place in a large saucepan with water (it should reach about 2/3 of the height of the jars, so that when boiling, splashes do not get inside). It is advisable to place a thick cloth (silicone mat) at the bottom of the sterilization tank. This will distribute the heat more evenly. Sterilize delicious Korean cucumbers for 10 minutes (in a half-liter container) or a quarter of an hour (liter containers). Record the time after the water boils in the pan. Roll up with a machine. Turn the lids down. Wrap in thick fabric (old fur coat, sheepskin coat, blanket).
After the jars of Korean pickled cucumbers have cooled completely, store them in the basement or pantry until winter. When serving, you can sprinkle with sesame seeds, toasted in a dry frying pan.

We prepare spicy pickled cucumbers in Korean style for the winter

Just the right amount of spicy, crispy cucumber strips. There is nothing superfluous in the appetizer - aromatic garlic, sweet paprika and an invariable attribute of Korean salads - coriander. The preparation is really worth the time spent on it in the summer. An amazing alternative to traditional pickled preserves.

To prepare, take:

Exit: about 2.5 l

One of the most delicious recipes:

Wash the cucumbers thoroughly. Soak in cold water for several hours. Cut off the ends and cut the cucumbers lengthwise into long thin strips. Place in a deep bowl. It is advisable to check the cucumbers for bitterness before slicing. Especially if they are grown in open ground.
Press the garlic through a press or finely grate. Transfer to cucumbers. Stir.
Place into clean, dry jars. It is better to preserve this Korean salad in a small container with a capacity of 0.5-1 liters.
Prepare the marinade. Mix water, oil, salt, sugar, spices. You can use ready-made seasoning. But it must contain coriander; it is this that gives it a special, Korean piquant taste and aroma. Remove the marinade from the heat and add the vinegar. Stir.
Pour hot liquid into the jars. If you plan to store the product for the winter in the pantry, additionally sterilize it in the oven (at a temperature of 150 degrees) or in a large saucepan with water at a moderate boil. The sterilization time for liter jars is 15 minutes, for half-liter jars - 10. If you are going to put the preserves in the refrigerator or a dark, cool, dry cellar, you can roll up these cucumbers in Korean without sterilization. Lids must be sterile and dry before rolling. If you don’t have a seaming key (machine), you can seal the preserves with screw caps (twist-off). They do not need to be sterilized. Just wash them and keep them in hot water. Cool upside down (do not turn jars with twist-off lids upside down, they may leak) under a thick blanket/fur coat.
Transfer to a storage location for the next day. Store until winter in a cool, dry place, away from constant bright light. When serving, you can sprinkle with soy sauce and sesame oil.

Good luck and delicious preparations!

Korean salads are a staple in our family all year round. We consider Korean cucumbers one of the most delicious. We make a quick version of the preparation, and definitely prepare a couple of jars for the winter. I offer some of the most delicious recipes for an amazing spicy snack. It's a busy time now, we grab everything that comes into view and send it for conservation.

In winter, after boiling some potatoes and opening the treasured jar, you will thank yourself a hundred times for your summer troubles. Because a spicy, sweet and sour snack is always a success.

Recipe for Korean cucumbers with carrots

This is a universal recipe that I personally think is the best. It is quick-cooking, and by making a large portion, you can set aside some for eating and prepare the leftovers for the winter.

Required for a liter jar:

Cucumbers - kilogram.
Carrots – 250 gr.
Garlic - half a head.
Salt - a large spoon.
Sugar – 3 large spoons.
Hot chili pepper – ½ part of a pod.
Sunflower oil – ¼ cup.
Table vinegar – ¼ cup (tastes better with apple vinegar, it is softer and does not have a pronounced vinegar aroma).
Ground pepper - a tablespoon.

Preparation recipe:

To make the cucumbers firm, soak them for 2-3 hours. This will provide a pleasant crunchiness to the workpiece. For greens picked from the garden immediately before harvesting, this step can be skipped.
Chop the peeled carrots into strips on a Korean grater. I advise you to choose a medium nozzle, then the carrots will have time to marinate at the same time as the cucumbers.
Peel the garlic cloves and chop into small cubes. Cut the pepper into thin rings.
Do not cut the cucumbers large, but do not cut them too small either. Make thin bars or straws, like in my photo. I want to say that the cutting method does not matter much; if you simply cut cucumbers and carrots into rings, winter preparation will not become worse.
Place the ingredients in a bowl, add the garlic. Salt, sprinkle with sugar, ground pepper and throw in the chili rings. Pour in vinegar and oil at the same time.
Stir the Korean salad with your hands and forget it for a couple of hours - time enough to marinate the vegetables.
The preparation will release marinade juice abundantly - this is a good time to take a sample. Determine by taste what needs to be added before rolling.
Set aside some of the salad for eating, and distribute the rest into jars.
For better preservation, I recommend sterilizing the salad. For a liter jar, 20 minutes is enough.
After this time, remove the jars from the pan, screw them on, turn them over and cool.
Then check the tightness of the seal and tighten the lids if necessary.

Cucumber salad with Korean carrot seasoning

Korean seasoning intended for carrots is perfect for preserving winter cucumber salad. There is another option for preparing for the winter: immediately put in Korean-style carrots, already prepared.

Tip: Korean seasoning is easy and simple to make yourself. To do this, take ground coriander - tbsp. spoon. Add half a small spoon each of black pepper, nutmeg, cardamom and cloves. This is a standard set of spices.

Take:

Cucumbers – 1.5 kg.
Hot pepper – 2 pods.
Carrots – 2 medium pieces.
Seasoning for carrots – ½ pack.
Garlic – 2 heads.
Granulated sugar - 3 large spoons.
Salt – 2 large spoons.
Vegetable oil – 100 ml.
Vinegar 9% - 100 ml.

How to cook cucumbers in Korean:

Soaked in cold water for 3-4 hours, divide the cucumbers into elongated cubes. Grate or cut the carrots in the same way as cucumbers.
Remove the seeds from the pepper and finely chop. Peel the garlic, divide into cloves and finely chop.
Place vegetables in a saucepan, season with spices, including the seasoning from the bag.
Stir and move on to other things. Periodically recall and mix the contents.
After 3 hours, divide the vegetable salad into jars and distribute the marinade.
Sterilize the workpiece and cool it by turning it over. Then store it for the winter. Sterilization time: 0.5 liters – 15 minutes. Sterilize a liter jar a little longer - 20 minutes.

Korean cucumbers for the winter - recipe without sterilization

The recipe is from the instant series and does not require sterilization. The most delicious salad can be eaten immediately and prepared for the winter.

Stock up:

Cucumbers – 3 kg.
Onion – 500 gr.
Carrots – 500 gr.
Sugar – 180 gr.
Vegetable oil – 100 ml.
Salt – 100 gr.
Table vinegar – 100 ml.
A package of Korean seasoning.
Garlic – 2 heads.

How to make Korean cucumber salad:

Grate carrots and cucumbers to prepare vegetables in Korean style.
Divide the onion into half rings, grind the garlic cloves into a paste.
Combine the ingredients in a saucepan, add the spices and mix thoroughly, distributing the seasonings among the vegetables to be pickled. Leave the salad to soak in the marinade.
After 2 hours, put it on the fire directly in the pan.
Start bringing to a boil over low heat, taking your time. After boiling, cook for a quarter of an hour. The cucumbers will change color, you will notice it immediately.
Pack the product into pre-sterilized jars and screw. It is advisable to store the salad in the cold.

Tip: if you like to experiment, make a snack with mustard or sweet pepper. Two ingredients will add their own flavor to the salad. Many people like it.

Video recipe for Korean cucumbers for the winter. Watch and repeat step by step. Good luck with your preparation.

It's no secret that cucumbers are the most popular home preserve. 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. A 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 of Korean salads will help you navigate the variety of options and choose the right one for yourself.

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.

It’s not a sin to put such a salad on the holiday table. 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 yourself, thereby adjusting the taste of the 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 the excellent taste? The fact is that you can use large cucumbers. And another thing is that it does not need to be sterilized. Heat treatment will be stewing.
It also differs in appearance - the 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. A cast iron cauldron or saucepan is perfect. 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
A glass of 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).

The yield from the specified amount is 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 your imagination. 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.

In winter we’ll serve it with 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.