Delicious Korean cucumbers for the winter. Korean style canned cucumbers for the winter - the most delicious recipe with carrots and mustard

04.05.2020

Recipe korean cucumbers for the winter in the circle of my relatives is very popular. Such a Korean cucumber salad for the winter goes well with fried potatoes or mashed potatoes, as well as Korean cucumbers for the winter, you can simply eat with bread. As festive salad Korean cucumbers with carrots for the winter are hardly suitable, but as a salad for every day - great option diversify the menu in winter. I bring to your attention another simple and proven recipe for Korean cucumber salad for the winter.

The portion is small, so Korean-style cucumbers for the winter are prepared quickly and easily. I want to warn you in advance: Korean-style cucumbers are preservation with sterilization of cans in a saucepan, without this important stage, delicious spicy Korean-style cucumbers cannot be cooked. Therefore, be patient, and Korean-style cucumbers for the winter with carrots will certainly delight you in the cold and snowy winter.

Ingredients:

Output: 4.5 liters

3 kg. cucumbers
750 gr. carrots
175 g Sahara
200 ml. vegetable oil
200 ml. 9% vinegar
75 gr. salt (2.5 tablespoons)
3 heads of garlic
10 gr. spices for korean carrots no salt and sugar

How to cook Korean cucumbers for the winter:

To cook Korean-style cucumbers, it is best to use small young cucumbers with thin skin and underdeveloped seeds. It turned out to be very difficult to buy such cucumbers, so the recipe is a bit belated. We soak the cucumbers in cold water for several hours so that the prepared Korean-style cucumbers with carrots are crispy.

Then carefully wash the cucumbers, cut off the tails, cut into four parts lengthwise, and then in half. You should get the cubes, like in my photo.

We clean the carrots and grate them for korean salads.

Prepare the filling in a separate bowl: mix the vinegar, vegetable oil, salt, sugar and spices. Peel the garlic and pass it through a press.

In a large bowl or saucepan, combine the chopped cucumbers, carrots, garlic, and the garlic. We mix everything, cover with a lid and send it to the refrigerator for 5-6 hours so that the cucumbers are pickled.

Then we lay out our fragrant cucumbers in Korean for the winter with seasoning for Korean carrots in dry sterile jars, and pour the juice that remained in the bowl.

Cover the filled jars with sterile boiled lids (note - we do not close, but only cover) and sterilize. For sterilization, put a napkin or towel on the bottom of a wide pan (so that the jars do not burst), and put the blank with cucumbers. Then pour cool water into the pan, not reaching 1-2 cm to the hanger of the jar. Bring the water in a saucepan to a boil. We sterilize 0.5 liter jars after boiling for 10-15 minutes ( liter cans- 20-25 minutes).

It's no secret that cucumbers are the most popular home preservation... They are good in themselves, of course. But if you cook salads with cucumbers, you will make the stocks more varied. And if you close the cucumbers in Korean for the winter, consider that the blockage was successful. Delicious salad for all occasions. And it looks beautiful in the bank - you will not pass by. Therefore, it is always not enough.

It is closed with and without carrots, with the addition of mustard and a variety of vegetables... It is sterilized and extinguished. Recipes - the sea. 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, cook, fantasize.

It's not a sin to put such a salad on the festive table. It looks very appetizing. And what aroma and taste, words cannot convey - will overshadow all dishes.

For this blockage, we will need 4 kilograms of cucumbers. If there is an opportunity to choose flat and not very large - well, give them preference. But large vegetables can also go into business, we just cut them into smaller pieces. But overripe ones will need to be peeled and seeds removed.

Before cooking, cucumbers should be soaked in cold water for two to three hours. We want the cucumber to remain firm and crisp. This procedure will help us with this. In addition, bitterness and nitrates will go away.
Prepare immediately and the necessary inventory. You will need two bowls or saucepans to mix the salad and dressing. When choosing dishes for salad, keep in mind that they will have to be placed in the refrigerator. You will also need the help of a grater for korean carrot and garlic. If there is no special grater, then an ordinary one will come in handy.

Cooking a set of products

Four kg of cucumbers
One kg of carrots
One Art. granulated sugar (st. 250 ml)
One Art. vegetable oil
One Art. vinegar (9 percent)
One hundred gr. salt
Fifteen gr. Korean seasoning.

Step by step cooking

You can cook Korean seasoning with your own hands, 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. Red pepper is added as desired. Coriander seeds 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 guests.

An instant recipe for grated Korean cucumbers for the winter without sterilization

What are the advantages of this recipe, besides the excellent taste? What can be used large cucumbers... And also that it doesn't need to be sterilized. Heat treatment will become extinguishing.
It also differs in appearance - vegetables are grated. It turns out very nicely.

Ingredients

Cucumbers - three kilograms
Carrots - half a kilogram
Onion - half a kilogram
Sugar - 180 grams
Salt - 100 grams
Vegetable oil - 100 grams
Vinegar - 100 grams
Korean condiment box
Garlic - 2 medium heads.

Stew the salad conveniently in a large enamel bowl. A cast-iron cauldron, a saucepan is perfect. Let's prepare the dishes before starting the process. It must be clean and dry.

Step by step cooking

My cucumbers, cut off the tails on both sides. Rub on korean grater... We should have cucumber straws. Rubbed - sent to a bowl.
We do the same with carrots. We clean, wash, three, send after the cucumbers.
Peel the onion, cut into half rings, add to the total mass.
We clean the garlic, wash it, crush it with a garlic, send it to a bowl.
Add oil, vinegar, salt, sugar, seasoning to vegetables.
Mix everything thoroughly. Set aside for two hours - let the vegetables marinate.
We put the bowl on the fire, simmer for 15 minutes. after boiling.
We put them in sterile jars, roll them up with iron lids.

All cooled jars can be put in the pantry. Let them paint a little on the shelves. Why a little? Because you will want to open them in the near future - the salad looks so attractive.

Korean spicy cucumber recipe for the winter with mustard

I would not call this salad very spicy. Sugar and butter soften the pungency, the taste becomes spicy and interesting. A great appetizer in general, and in particular for all second courses.

To prepare it, we will need

Cucumbers - 4 kg
Cup sunflower oil(200 ml)
A glass of sugar (almost full)
A glass of vinegar
A stack of salt (100 gr)
Two tbsp. l. ground black pepper
Two tbsp. l. crushed garlic
Two tbsp. l. mustard seeds (or dry mustard).

The output from the specified amount is 4 liters.

Preparation

Wash the cucumbers, cut the tails on both sides. Cut into rings 3 - 5 mm thick.
Can be cut slightly obliquely. When served, these pieces look very nice.
Add oil, sugar, salt, vinegar, spices and garlic to the cucumbers.
Set aside for three hours. Let the cucumbers saturate with the marinade.
Divide into sterile jars and sterilize for 15 minutes.

This salad will not take much time to prepare. And get a lot of pleasure.

Here you can also dream up. Add a couple - three onions, cut into strips. Decorate salad and red Bell pepper cut into rings. Now imagine the color scheme of the salad. Greens diluted with white and red veins. Impressive? Then it is imperative to cook.

How to cook Korean cucumbers with tomatoes and bell peppers without sterilization

Amazing salad - quirky and delicious. And, besides, it is a great opportunity to attach overgrown cucumbers.

Set of products

Ogurtsov - 6 kg
Tomatoes - 3 kg
Bell pepper - 8 pcs., Preferably yellow
Bitter peppercorn
Garlic - two medium heads
Salt - 4 tablespoons
Sahara - Art. (glass 200 gr)
Vinegar st. (6 percent)
Two tbsp. vegetable oil
Table spoon korean seasoning.

We wash the tomatoes, twist them in a meat grinder, send them to the dishes prepared for stewing.
We clean the peppers from seeds, twist them, send them to the tomatoes.
Squeeze the garlic into the total mass, add the Korean seasoning.
We wash the cucumbers and cut them into longitudinal sticks, send them to the common cauldron.
We put salt, sugar, oil, vinegar. We mix.
We put on fire, simmer for 15 minutes, put in jars, which must be sterile.
We roll up, cover with warm clothes.

And in winter we will serve mashed potatoes... It will be delicious.
Here's how many wonderful salads a simple cucumber gave us. Winter is not terrible for us now.

Good afternoon friends!

Korean cucumbers are another savory homemade preparation that is easy, quick to prepare and turns out to be just as deliciously delicious as it gets.

The main ingredients of this dish are cucumbers, carrots and seasoning. Adding tomatoes, bell peppers, mustard and other spices at your discretion will only enhance and add a lot of taste, make the appetizer more appetizing.

These salads can be eaten immediately after preparation, or left for the winter.

Cucumbers in Korean. The most delicious recipe with carrots for the winter

Ingredients:

carrots - 500 gr.
garlic - 1 head
vegetable oil - 125 gr.
vinegar 9% - 15 gr.
chilli pepper - 1 pc.
salt - 50 gr.
sugar - 100 gr.

Preparation:

In this delicious recipe, you will learn how to quickly cook real Korean style cucumbers with carrots. In order for the cucumbers to turn out crispy, fill them with cold water and stand for 3-4 hours. If they have just been collected from the garden, it is enough to hold them in water for 1-2 hours.

We wash the cucumbers, cut the butts on both sides and cut into medium cubes. Do not forget to taste them for bitterness so as not to spoil the salad.

Grate young, juicy carrots with long strips on a Korean carrot grater. We add to the cucumbers.

Press the garlic down a little with the flat side of the knife. We add, so it will give away its juice faster and unrepeatable aroma... Cut into thin slices.

Cut hot red pepper into thin slices. I do not remove the seeds, I take a third or fourth part of the pod, depending on its bitterness. It won't hurt the salad, as long as your stomachs can handle it.

We put everything in one large container and mix gently.

We crush black pepper with peas with the flat side of a knife, and immediately feel its aroma.

We use odorless vegetable oil, preferably apple cider vinegar.

Prepare the marinade in a separate bowl. We mix salt, sugar, black pepper, vinegar, vegetable oil.

Pour vegetables with the prepared marinade and leave to infuse for 2 hours. Each ingredient has its own flavor and aroma, and when they combine and complement each other, something amazing is obtained.

Stir periodically and take a sample. It turns out delicious, very tasty - you will lick your fingers.

While the vegetables are pickling, prepare the jars. We wash, sterilize, boil with lids.

After the time has elapsed, fill the sterilized jars with salad. Seal and top up with marinade. Cover with lids, sterilize in a saucepan with water. Half liter cans - 20, liter - 30 minutes.

Look at what a pleasant color our cucumbers have acquired!

We got 3 liter cans. Close two tightly with screw caps. And we send them to be sterilized for another day under the covers, we will leave them for the winter. And cool the remaining salad, put half liter jars on the floor, close with plastic lids and send them in the refrigerator. I think not for long.

In order to open a jar of cucumbers in winter and not spoil the screw cap, you need to turn the jar upside down and put it in a deep plate with hot water... In a minute, we will have a small click, the lid is pulled back, air gets into the jar, and it opens easily.

Cucumbers in Korean. Instant recipe without sterilization with mustard

Cooking the simplest Korean cucumber recipe without sterilization quickly. It turns out delicious.

Ingredients:

for 4 kg of cucumbers we need:

garlic - 6-8 cloves
vegetable oil - 180-200 gr.
vinegar 9% - 200 gr.
salt - 100 gr.
sugar - 200 gr.
black peppercorns - 5-6 pcs.
dry mustard - 1 tbsp l.
mustard seed - 1 tsp
greens to taste

Preparation:

Gherkin has a good harvest this year. Strong and crispy cucumbers, one size - perfect option for our recipe. Soak in very cold water for 1 hour. We cut the cucumbers into long bars, put them in a large bowl, there it will be convenient to mix them.

Add salt, sugar, mustard to the sliced cucumbers.

Crush the garlic with the flat side of a knife, sprinkle with salt, chop with a knife until gruel, send it to the cucumbers.

Grind the black peppercorns in a mortar, add to the rest of the ingredients.

Add greens at our own discretion. I really like the mixture of herbs - fennel, parsley, basil. These herbs emit a magical aroma and greatly enhance the flavor of the dish.

Pour vegetable oil and vinegar on top. Gently mix everything with your hands. We leave for 2 hours.

Let's try. If you are missing some seasonings, it's time to add them. The cucumbers are soaked in our wonderful dressing and it's time to send them to the banks.

We put it in sterilized jars, top up the marinade to the very top, so that no air remains in the jar, and immediately close it with plastic lids. We take a small volume of cans, at one time, opened and immediately ate.

Unfortunately, such a blank can be stored in the refrigerator for no more than one week.

Delicious overgrown cucumber in tomato recipe, no carrots

If you like this recipe, then you will never have problems with overgrown cucumbers.

Ingredients:

for 1 kg of overgrown cucumbers, we need:

garlic - 1 large head
vegetable oil - 100 gr.
vinegar 9% - 200 gr.
salt - 1 tbsp. l.
sugar - 000 gr.
spicy capsicum- 1/2 pcs.
tomatoes - 1/2 kg
mix for Korean carrots - 1/2 tbsp. l.

Preparation:

We will cook them in a tomato to preserve them for the winter, we will stew vegetables. Let's do without carrots this time.
If your overgrown cucumbers have reached a large size, then it is best to grate them with a Korean carrot grater. My cucumbers are not that big, so let's cut them into slices.
Free the Bulgarian and red hot peppers from the stalk and seeds and cut into thin rings.
Ripe, fleshy tomatoes are peeled. To do this, make a cross-shaped incision on the fruits, lower them for a few seconds in boiling water, and then immediately under cold water. The skin itself is removed.
Cut tomatoes into wedges. Slicing is not important, since we will chop the tomatoes. This can be done in a meat grinder or blender.
Young juicy garlic clean and grind to a gruel.
Put all the prepared ingredients in a saucepan. We put on fire, bring to a boil. Simmer over low heat for 30 minutes, stir constantly so that the bottom of the pan does not burn.
Add vinegar, boil for another 5 minutes, lay out on hot sterilized jars, close with boiled lids. Turn it upside down, wrap it up with a blanket.
While the jars will cool down, for about a day, the sterilization process will continue.
We store it in the cellar. Enjoy the burning spicy cucumbers in Korean in the cold winter.

Korean cucumbers with bell pepper, a delicious recipe for the winter

In this recipe, the addition of bell pepper will complement and enrich the taste of the final product. Which one to put red or green pepper does not really matter. It will be tasty in both cases. Red bell pepper enriches the color range, makes the dish look appetizing.

Ingredients:

for 2 kg of cucumbers we need:

carrots - 500 gr.
sweet bell pepper -500 gr.
onions - 500 gr.
garlic - 7 cloves
hot bitter pepper -1 pc.
vegetable oil - 100 gr.
vinegar 9% - 100 gr.
salt - 50 gr.
sugar - 100 gr.

Winter cucumber recipe with Korean carrot seasoning

According to this recipe, Korean cucumbers are rolled up in jars for the winter, and if desired, you can eat right after cooking.

Ingredients:

for 2 kg of cucumbers we need:

carrots - 500 gr.
garlic - 7 cloves
vegetable oil - 125 gr.
vinegar 9% - 125 gr.
seasoning for Korean carrots - 1 tbsp. l.
salt - 50 gr.
sugar - 100 gr.
dill - bunch

That's all for today. Expect new Korean recipes.

Korean-style snacks always include hot spices: garlic, pepper, mustard. You can take ready-made korean dressing, with it, the cooking process takes 2-3 minutes. Ready salad can be eaten the next day, vegetables quickly absorb the taste and aroma of seasonings. Store the snack only in a cool place: in the refrigerator, cellar, basement or in the closet. It can last for up to 1 year, while the taste of cucumbers will only intensify and become more saturated with spices.

Without sterilization

You can neglect the sterilization of the workpiece and pack the salad in a clean dry container. Before this, the jar is washed with soda and wiped dry. In order to increase the shelf life of the finished product, a little vinegar is added in the preparation.

1-1.5 kg of medium-sized cucumbers;
200 g carrots;
2 tbsp 9% vinegar;
granulated sugar - 2 tablespoons;
salt - 1 tablespoon;
garlic cloves - 5-6 pcs.;
red pepper - ½ tsp;
vegetable oil - 50 ml;
coriander - ½ tsp

Preparation:

The tips of the cucumbers are cut off and cut into thin oblong strips. You can leave the skin on. The cut strips are placed in a jar.

The carrots are peeled and shredded and cut with a knife to make long sticks. Send carrots to cucumbers and mix.

Garlic and pepper are chopped with a knife and sent to the prepared vegetables. Spices are added to the oil, poured into the contents of the jar and mixed.

At the end of the preparation, vinegar is poured, it is evenly distributed over the entire volume of the container, the jars are rolled up with lids and put away for storage.

Attention!

To make the workpiece more juicy, you need to let the contents of the jar stand with the lid open for 2-3 hours. Then the jar is rolled up with a lid.

Carrot free

You can refuse to add carrots, while the taste and quality of the snack does not deteriorate in the least. You can substitute other vegetables for carrots, such as eggplant. They go well with cucumbers and add extra piquancy to the appetizer.

Ingredients:

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

Preparation:

Peel off the eggplant and cut it into slices. Without adding oil, fry the plastics a little over medium heat, until half cooked. In this case, the vegetable should not lose shape and become overly soft. The plastics are cut into oblong strips 3-4 centimeters long and folded into a deep cup.

Cucumbers are cut into strips and sent to eggplants. Sprinkle the contents of a cup with Korean dressing, squeeze out the garlic, and add soy sauce.

The vegetable oil is heated in the microwave, sugar is dissolved in it. Pour oil over vegetables and mix.

The last step in cooking is adding herbs. It is crushed and sprinkled with an appetizer, then mixed. The whole salad is transferred to a container and sterilized in boiling water for 5-10 minutes. Close the hot appetizer with a lid, turn the jar over and allow to cool.

Important!

Sprinkle sesame seeds on top before serving. They will give the salad a festive look and nutty flavor.

Fast for the winter

A five-minute recipe will help you prepare a snack in a couple of minutes. It is advisable to use Korean dressing, but if it is not there, then take dry red pepper and garlic.

young gherkins - 1 kg;
soy sauce -1 tbsp.;
vinegar 6% - 2 tablespoons;
1 tbsp Korean seasoning;
2 cloves of garlic;
1 tbsp vegetable oil;
1 tsp Sahara.

Preparation:

Gherkins are washed and dried on a towel. Then cut off the ends and cut them into thin strips, put the sliced cucumbers in a cup.

In another bowl, mix the butter, seasoning and sugar. Pour vinegar and soy sauce into the mixture. At the end of cooking, squeeze the garlic and pour the mass over the cucumbers.

Let the salad stand when room temperature for 2-3 hours, then it is transferred to a jar and placed in an oven at 80 degrees for 10 minutes for sterilization.

When the snack has cooled, it is covered with a lid and sent to be stored in the refrigerator. The sample can be taken on the second day. The contents of an open jar are stored in the refrigerator for no more than a month.

Real jam

In addition to cucumbers, the recipe uses carrots and bell peppers. This vegetable combination gives ready meal intense taste, which is enhanced by the sharp notes of garlic and other spices.

4 kg gherkins;
3-4 medium carrots;
3-4 bell peppers;
100 ml of vegetable oil;
1 red hot peppers Chile;
4 tablespoons soy sauce;
50 ml vinegar 6%;
2 tbsp Sahara;
2 tbsp salt;
2 tbsp coriander;
7-8 garlic cloves.

Preparation:

Use a large cup for cooking, but a deep saucepan will work as well. Gherkins, peppers and carrots are cut into strips in turn.

Make a filling mixture. In a frying pan, heat the oil to such a state that a blue smoke forms on its surface. The heating is turned off, spices and soy sauce with vinegar are mixed into the oil.

Chop the garlic and chili into small cubes, send them to the oil, mix again and pour the vegetables in the saucepan with the dressing.

The salad is packaged in jars and sterilized in boiling water for 10 minutes. Then the lids are rolled up.

Before serving the salad, you need to stand for at least 3-4 days in a cool place so that all the ingredients are properly mixed together.

With mustard

Mustard adds extra flavor to the cucumbers. You can use its powder or ready-made seasoning in a tube. The pungency of the mustard is adjusted to your liking. You can add a little horseradish root to the mustard.

cucumbers -1.5-2 kg;
1 tbsp vigorous mustard;
2 tbsp soy sauce;
5-6 cloves of garlic;
1 tbsp granulated sugar;
1 tbsp salt;
2 tbsp vegetable oil;
2 tbsp 6% vinegar;
chilli;
½ tsp coriander.

Preparation:

Gherkins are washed well under water, and then cut into slices no more than 1 centimeter thick. Chopped cucumbers are placed in a deep cup.

The vegetable oil is slightly warmed up over medium heat and sugar, salt and soy sauce are added to it. After 2 minutes after constant stirring, pour in vinegar and squeeze out the cloves of garlic. Season the mixture with coriander and mustard.

The seeds are removed from the chili and the skin is finely cut into cubes. They send the cubes to the cucumbers, and pour the dressing on top.

The salad is transferred to a storage jar and sterilized in hot water or in the oven for at least 10 minutes.

Attention!

For cooking, 9% vinegar is also suitable, it will be needed 2 times less - 1 tablespoon

With Korean Overgrown Cucumber Seasoning

Overgrown cucumbers are not suitable for pickles, one korean appetizer it turns out gorgeous. Cucumbers can be taken in any size - in the future they are cut, so the size of the fruit does not play any role.

2-2.5 kg of cucumbers;
2 tbsp Korean seasoning (for spicy carrots);
2 tbsp vinegar 6%;
1 tbsp Sahara;
1 tsp salt;
2 tbsp vegetable oil;
a bunch of fresh basil and dill;
4-5 cloves of garlic.

Preparation:

Cut the cucumbers into thin slices. For convenience, the circle can be cut into two more halves. The chopped fruits are transferred to a deep cup.

Finely chop the greens, add chopped garlic to it. The mixture is slightly crumpled with a knife to extract juice and sent to the cucumbers.

In another bowl, mix the oil, spices and vinegar. The prepared mass is seasoned with cucumbers with herbs and garlic. The salad is kept for 2-3 hours at room temperature at closed lid... After the time has elapsed, the workpiece is placed in a jar and placed in hot water for sterilization.

Vegetables are poured with brine from a jar before serving. In appearance and taste, an appetizer made from overgrown cucumbers will not differ in any way from a preparation from young gherkins.

On a grater

To save time, you can use a grater to chop vegetables. If you have a Korean carrot grater, you can use it. In other cases, take a regular coarse grater.

2 medium carrots;
1 bell pepper;
6-8 small cucumbers;
4-5 garlic cloves;
1 hot pepper;
1 tbsp. l. vinegar 9%;
1 tbsp soy sauce;
1 tsp granulated sugar;
1 tsp salt;
3 tbsp vegetable oil.

Preparation:

At the beginning of cooking, use a grater to grind cucumbers and carrots, squeeze the juice out of the cucumbers a little, but not completely. Bell peppers are cut into strips and mixed with chopped vegetables.

Chop garlic and chili with a knife and add to vegetable oil. Vinegar and soy sauce are added to the oil. At the end, add sugar and salt and mix the dressing mixture until smooth.

Mix the dressing with the rest of the vegetables, stir several times so that all the vegetables are in the oil with spices, cover the container with a lid and leave to stand for an hour.

Transfer the resulting snack into a jar, and then sterilize it in the microwave for 5 minutes.

Important!

The appetizer can be tried one day after preparation.

In order for the preparation to be a success and to be liked by guests and households, the following recommendations are used when cooking:

You need to use freshly picked cucumbers. They have a crispy flesh and a beautiful skin. The plucked gherkins are placed in the refrigerator, and they begin to cook no later than 7 days later.
For cooking, fruits of a non-standard shape are suitable. They are cut into slices, strips, cubes.
The main point is that the skin should not be bitter. Before cooking, it is advisable to taste the fruit. If the skin is bitter, you need to get rid of it.
The amount of chili peppers is up to you. Since the ingredient has a very high degree of sharpness, after cutting it, be sure to wash your hands, a cutting board and a knife.
The soy sauce used in recipes should have a thick consistency and taste salty and sweet. You can buy the sauce from the store or mix it yourself from the powder.
You need to store the snack in a sterilized glass container. Only under this condition is a maximum shelf life of 1 year possible. You can put the salad in a plastic food container, close the lid, and put it in the refrigerator. The snack stored in the container should be eaten within a week.

Korean cucumbers are a versatile snack option and are suitable both for decorating a festive table and for an ordinary family dinner. Harvesting instantly becomes a favorite dish, especially for people who love everything spicy and new. It goes well with white and red meat, for vegetable side dishes, but on the table it looks delicious and very impressive.

Korean cuisine is gaining more and more popularity. Spicy, fragrant foods are perfect for regular and festive tables... Korean cucumbers are unlike ordinary canned cucumbers. They are much more piquant. This interesting salad it's easy to cook. The base of this dish is cucumber, tomato, seasoning. If you add bell pepper, garlic, mustard, hot pepper and other seasonings in your own way, it will only enhance the taste of the salad. This dish can be eaten both fresh and in the form of blanks.

Korean cucumber comes in different interpretations: recipe fast food without sterilization with mustard; Korean cucumber with carrots; Korean cucumbers with bell pepper; a great recipe for overgrown cucumbers in tomato sauce, without carrots; recipe for cucumbers for the winter with seasoning for Korean carrots.

For cooking beautiful salads it is advisable to try to cut vegetables into identical cubes, strips or circles.
If vegetables with thick skin, it is advisable to blanch them in advance - hold them in boiling water for several minutes. After heat treatment, the skin will become more tender, which will improve the taste of the future salad.
It is advisable to follow the recipe exactly. In spices, you can connect imagination.

A little about the varieties of cucumbers. Each variety is suitable for different types processing. Variety Muromsky early. It is best consumed fresh.

Vyaznikovsky good both fresh and salted.

And here Non-feminine- this is late grade... The salads are excellent.

Instant Korean cucumbers without sterilization with mustard

Cooking Korean salad is considered the fastest. It doesn't take much time, but it turns out delicious.

For 4 kg of cucumbers (preferably small, of the same size) we take:

Garlic - 6-8 cloves,
Vegetable oil - 200 gr.,
Vinegar 9% - 200 gr.,
Salt - 100 gr.,
Sugar - 200 gr.,
Black peppercorns - 1 tablespoon,
Mustard seeds - 1 tablespoon
Greens to taste.

Korean cucumber recipe:

Soak cucumbers in cold water for one hour. Then we cut it lengthwise into four parts, put it in a large bowl so that it is convenient to mix.
Fill the cucumbers with salt, sugar and mustard.
We crush the garlic with a garlic. Sprinkle it with salt. Add to cucumbers.
Crush black pepper into powder. And we also add.
Finely chop the greens. Sprinkle with cucumbers. We choose which greens we like. You can have dill and parsley, or a mixture of fennel, parsley and basil. These herbs are very aromatic and the attractiveness of the dish is increased.
Fill everything with vegetable oil. Simmer for 15 minutes.

We taste the salad before putting it into the jars. If something is missing, add. We fill 0.5 liters.

Korean cucumbers with carrots for the winter

This Korean-style salad is delicious.

For 2 kg of cucumbers we take:

Carrots - 500 gr.,
Garlic - 1 head
Vegetable oil-125 gr.,
Vinegar 9% - 15 gr. (Preferably apple cider),
Hot red pepper - 1 pc.,
Salt - 50 gr.,
Sugar - 100 gr.,
Black peppercorns - 5-6 pcs.

Korean recipe for the winter:

Immerse freshly picked cucumbers in cold water for one to two hours. If the vegetables were harvested one or two days ago, then the exposure time in water should be increased to three to four hours.
Before chopping the cucumbers into cubes, taste them for bitterness to make the salad delicious.
Three fresh carrots on a grater for Korean salads, that is, in long strips. Sprinkle the cucumbers with carrot strips.
Take the garlic, crush it slightly and sprinkle it with salt. After that, he will quickly let the juice out and fill your Korean-style salad with a fragrant smell. Cut the garlic into slices.
Peel the red pepper from seeds and cut into slices.
Mix everything gently.
Add black pepper, crushed into powder.
In a separate saucepan or bowl, prepare with vinegar and vegetable oil marinade. Fill and keep vegetables in it for two hours. Your kitchen will be filled with an awesome smell.

While the salad is infused, boil the lids. After two hours, put tightly into the jars vegetable mix, add the marinade, close the lids and sterilize. To preserve the salad for the winter, sterilize jars of cucumbers in boiling water, that is, place them in a wide saucepan of cold water on a piece of cloth so as not to burst. And then keep it on low heat for a certain time. Liter - 30 min., Half liter - 20 min. Roll up the lids.

Then we roll up the jars of Korean cucumbers, turn them over, wrap them with something warm and leave them for a day. Then we put it in a pantry or cellar and store it until winter.

Korean cucumbers with bell pepper

For 2 kg of cucumbers we take:

Carrots - 500 gr.,
Sweet bell pepper - 500 gr. (red or green optional),
Onions - 500 gr.,
Garlic - 7 cloves,
Hot bitter pepper - 1 tablespoon,
Vegetable oil - 100 gr.,
Vinegar 9% - 100 gr.,
Salt - 50 gr.,
Sugar - 100 gr.

Cooking cucumbers in the Korean way:

Chop the cucumbers into slices.
Sweet peppers - straws.
Onions - cubed.
Carrots - grated in Korean.
Mix everything in a bowl.
Add the garlic passed through the garlic, finely chopped hot pepper.
Pour the vegetable mixture with vegetable oil, sprinkle with sugar, add vinegar, salt.

Mix everything gently. We put Korean cucumbers to marinate for two hours. Then we spread the mixture into sterilized jars, add the marinade, cover with lids and sterilize. Half liter - 30 minutes, liter - 1 hour. Then we roll it up tightly and put it in storage.

Recipe for overgrown cucumbers in tomato, no carrots

For 1 kg of overgrown cucumbers we take:

Garlic-1 large head,
Vegetable oil-100 gr.,
Vinegar 9% - 200 gr.,
Salt - 1 tablespoon
Sugar - 100 gr.,
Hot red pepper - 1/2 pc.,
Tomatoes - 1/2 kg.,
Mix for Korean carrots - 1/2 tablespoon

Korean salad recipe:

Overgrown cucumbers are grated in Korean, medium-sized, cut into circles.
Peel the sweet and bitter peppers from the centers and cut into slices.
Pour the tomatoes over with boiling water, then under cold water. Remove the skin. Cut the peeled tomatoes into slices. We pass them through a meat grinder or grind them in a blender.
Garlic through the garlic.
We mix all the vegetables. We put on fire. Boil over low heat for 30 minutes, stirring constantly. Top up with vinegar, simmer the mixture for another 5 minutes.

We put it in sterilized jars, roll it up, turn it over, wrap it up with a blanket. So we leave the jars until they cool. Then we put it in storage.

Korean Carrot Seasoning Cucumber Recipe

For 2 kg of cucumbers we take:

Carrots - 500 gr.,
Garlic - 7 cloves,
Vegetable oil - 125 gr.,
Vinegar 9% - 125 gr.,
Seasoning for Korean carrots - 1 tablespoon,
Salt - 50 gr.,
Sugar - 100 gr.,
Dill is a bunch.

Cooking Korean salad with seasoning:

Soak cucumbers of large and medium sizes for 4 hours in water. Then we cut them into pieces.
Grate carrots for Korean salads.
Finely chop the dill, pass the garlic through a press.
Mix all the vegetables.
Prepare the marinade separately. To do this, mix vegetable oil, salt, sugar, vinegar and Korean seasoning.
We fill the vegetables with the resulting Korean marinade and let it brew for one hour at room temperature. Then we send the salad to the refrigerator for five hours.

After the time has elapsed, we put the salad in sterilized jars, close it with boiled lids and put on the fire to sterilize half liter jars for 10 minutes, liter jars for 15 minutes. During sterilization, we put a napkin under the cans so that they do not crack. We roll it under the blanket until it cools completely. We store Korean-style cucumbers in the closet or cellar.

Which version of the Korean Cucumber salad do you like best?