How to cook cucumbers in Korean. Korean cucumbers for the winter - the most delicious recipe (with seasoning for Korean carrots)

Many people love Korean salads; they are prepared from various vegetables, combined with spices and seasonings.

Eastern cuisine has long gained popularity all over the world thanks to rich taste, low calorie content and low cost of dishes.

Today I will show you how to prepare delicious, spicy and moderately... spicy snack from fresh cucumbers.

To prepare this snack we will need:

List of ingredients:

• 1 kg. cucumbers
• 1 carrot
• 1 red bell pepper
• 25 gr. Sahara
• 25 gr. vegetable oil
• 30 gr. 6% vinegar
• 50 gr. soy sauce
• 2 cloves garlic
• 0.5 tsp red hot chili pepper
• 1 tsp sesame
• 1 tsp salt

Korean cucumbers with carrots and peppers - step-by-step recipe:

First, let's take care of the cucumbers, which I washed in advance.

Cut off the ends on both sides, cut the cucumber lengthwise into 2 parts, and then crosswise.

The length of the pieces is approximately 7 cm.

We cut each part into 3-4 identical pieces.

Thus, we chop all the cucumbers and put them in a separate bowl.

Sprinkle the cucumbers with salt, mix well and set aside for a few minutes so that they release some juice.

Meanwhile, prepare the remaining vegetables.

I took one red Bell pepper, which I previously cleaned by removing seeds and partitions.

Cut it diagonally into thin long strips.

Alternatively, instead of pepper, you can use onion or green onions.

We grate the carrots on a special grater for Korean carrots, if you don’t have such a grater, cut it into thin strips.

All that remains is to grate the garlic, chop it in a way convenient for you, chop it, grate it or squeeze it through a press.

Our cucumbers have stood and released some juice, drain it.

Pour chopped bell peppers, carrots, garlic into a bowl with cucumbers, pour in vinegar, soy sauce, add sugar, vegetable oil, hot chili pepper flakes and sesame seeds.

All that remains is to mix everything thoroughly.

Our Korean cucumbers are ready, put the bowl in the refrigerator for 30 minutes so that the appetizer cools and soaks well.

You can store this snack in the refrigerator for a week in a tightly closed container.

Place the finished cucumbers on a plate, sprinkle with toasted sesame seeds and serve.

Crispy, spicy pickled cucumbers are a great addition to a holiday table or any everyday meal.

Wish Bon appetit!

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For the winter you always want to stock up on tasty and healthy preparations. And today we want to offer you Korean-style cucumbers for the winter: a recipe with seasoning for Korean carrots. Recently, housewives have been trying to prepare various canned food that have not been done before.

Traditional cucumbers were usually canned for the winter, but with their appearance in markets, later in stores Korean cuisine, women began to prepare such snacks at home, and later canning began. This is a very tasty, spicy dish or salad that the family enjoys, and is also an excellent snack for a holiday.

Korean cucumbers and carrots

Products:

300 g fresh carrots
1.5 kg medium cucumbers
1 spoon Korean seasoning
0.5 cups of vinegar, but not strong 9%
0.5 cups refined oil
Head of garlic (medium)
2 spoons white sugar
1 heaped spoon of salt

To prepare this recipe, you will need a grater designed for cooking Korean carrots.

Wash carrots and cucumbers thoroughly, especially if the vegetables are straight from the garden (there may be soil left behind). We peel the carrots, I do this using a special grater, it’s very convenient, and we chop them, as the Koreans do. Remove the edges and cut the cucumbers into two pieces lengthwise. Then cut the half in half again to make small cubes. Chop the garlic using a garlic crusher. All products are prepared and you can combine them. Add salt, sugar, vinegar and oil to them, mix thoroughly with your hands. The cucumbers must be pickled, so cover the bowl with a towel and leave them for 8-10 hours. The preparation can be made in the evening and left overnight so as not to waste time.

Place cucumbers in sterilized jars and pour over the juice formed during marinating, close with a lid and send to sterilize in a water bath. If the container is half a liter, then 15 minutes is enough, for a slightly larger jar it will take about 20 minutes. Close the salad with metal lids using a key. Place the lids down and insulate well.

Korean cucumbers with carrots, preparation for the winter

I have been canning cucumbers with Korean seasoning for several seasons now. There is only one recipe, tested and, in my opinion, very tasty. But still, sometimes you want to change, add or remove something. Change the canning process, experiment with products. New recipe I always try to make it in small portions, in case I don’t like it.

Products:

2 kg cucumbers
½ kg carrots
½ cup granulated sugar
½ cup unscented oil
½ cup vinegar (9%)
60 g salt
3 cloves garlic
10 g Korean seasoning

My glass is 250 g, so if you have less or more, use your own judgment. After washing the cucumbers, soak them in water for 2-3 hours, so they will be crispy, the water should be very cold. After thoroughly washing the cucumbers again, I trim the edges and divide them into four even parts, cutting them lengthwise. I have them medium, one might even say small, but if you have them large, then you also need to cut them in half in the middle.

Grate carrots, washed and peeled, on a grater designed for Korean vegetables. If you don’t have one, it doesn’t matter, an ordinary grater will do, the taste won’t change.
For the marinade, combine vinegar, oil, sugar, spices, garlic, chopped into pieces or using a garlic clove.

In a large bowl, mix carrots, cucumbers and marinade. Mix with your hands, not just once, but several times, so that the ingredients are evenly mixed with the marinade. Cover the bowl with a lid, if you don’t have one that big, just use a kitchen towel and put it in the refrigerator for at least 5 hours. Having prepared sterile jars, lay out our products, and then, after distributing them evenly, add the syrup that has formed in the bowl.

In the first recipe, sterilization took place in a steam bath; in this recipe we will change it a little. For this you need a wide pan; we are not interested in height. Place a cotton towel on the bottom and place the jars. I have them in half liter sizes, four fit. Cover the jars with lids (sterile) and pour water into the pan to the point where the jar narrows. Turn on the fire and wait until the water boils, from this moment we time it for 10 minutes.

Now we take out the jars one by one and close them with a key or screw-on lids. Don't forget to wrap them up and turn them upside down.

Cucumbers for the winter with seasoning for Korean carrots

Products:

2 kg fresh cucumbers
4 large carrots(500 g)
105 g granulated sugar
50 g salt
1 medium head of garlic
Seasoning for Korean vegetables (10 g)
125 ml vinegar (9%)
125 ml unscented sunflower oil

We will wash the cucumbers, cut off the tails on the right and left, and cut them into circles, we will try to cut them thinly. Grind the carrots using a grater, which is specifically suitable for Korean cuisine.

Combine all the chopped vegetables in a large spacious bowl, add sugar, salt, vinegar, sunflower oil, garlic squeezed through a press, Korean seasoning. Leave for 4 hours, stirring the ingredients several times to mix all the flavors and distribute the seasoning evenly.

Four hours have passed, we put the cucumbers in sterilized jars, try to grab the top from the bottom and lightly compact them. Distribute the remaining marinade into jars and cover with sterilized lids. From these products we can get six half-liter jars.

Place a towel or napkin in the pan, pour in some warm water (a little) and place the jars. Let's add warm water to the level of the narrowing of the can. As soon as the water boils, it will take 10 minutes to sterilize them, but reduce the heat (medium). To prevent water from getting into the jars when boiling, I place a smaller lid (with the handle down) and a saucepan on it. This way my Korean cucumbers will be protected from water.

We will close the sterilized cucumbers with lids; if you have any, regular or screw ones will do. Let's prepare a secluded place, place the jars upside down on a blanket and wrap them well.

Korean cucumbers with soy sauce for the winter

Be sure to try preparing these cucumbers for the winter, but with a slight change by adding soy sauce to the products. It's always great to have a variety of snacks.

Products:

2 kg cucumbers
500 g carrots
3-4 garlic cloves
1 cup vegetable oil
2 heaping spoons of soy sauce
0.5 cups vinegar 9%
2 tablespoons half white sugar
10 g Korean seasoning
50 g salt

We remove the ends from clean cucumbers and divide them into 4 equal parts along the entire length. Grind the carrots on a Korean vegetable grater. Place the slices in a bowl, adding garlic, squeezed through a press, or finely chopped with a sharp knife, and all other ingredients. Mix thoroughly, cover the bowl with a towel and leave to marinate for 5 hours.

Time has passed, let's start packing the finished cucumbers into sterilized half-liter jars. When finished, cover with clean lids. Place a piece of cloth in a wide saucepan, place the jars, fill with warm water, up to about the shoulders of the vessel, and after the water boils, sterilize for 10 minutes. Wrap the jars well, making sure to place the lid downwards.

Korean cucumbers with sesame seeds for the winter, without carrots

I especially like these cucumbers because they contain sesame. Extraordinarily tasty and original.

Products:

2.5 kg fresh cucumbers
2.5 tablespoons coarse salt
70 g sesame
Garlic, medium head
2 small hot peppers
1 tbsp. spoon of vinegar essence
3 spoons soy sauce
3 half spoons of paprika
10-12 tablespoons of odorless vegetable oil

Divide clean cucumbers into bars, approximately 0.5 cm, not forgetting to trim the edges. Place the cucumbers cut in this way in an enamel bowl, sprinkle with salt, mix well and set aside for 30-40 minutes. Grind the garlic and hot pepper with a garlic clove. Toast sesame seeds until golden brown in a non-stick frying pan.

When the required time has passed (40 minutes), squeeze the cucumbers and put them in a bowl. Add vinegar, soy sauce and salt to them. Stir and taste, if necessary, add a little salt, maybe someone would like to add soy sauce to taste, this is not for everyone. Everything tastes great, add garlic and hot pepper, fried sesame seeds, paprika.

Heat the oil on the fire, quite thoroughly, so that it starts to smoke, remove from the stove for a few minutes. Pour hot oil into cucumbers. Mix everything thoroughly again and can be placed in sterile jars. Sterilize for 20 minutes, close with a key, lay out, upside down, and insulate.

Korean cucumbers with vegetables: canning for the winter

Products:

2 kg cucumbers
2 large white onions
3 large red fleshy peppers
3 large ripe tomatoes
1 medium head of garlic
Half a glass of unscented vegetable oil
Salt and pepper to taste

Chop the cucumbers into strips, rather finely, put them in a bowl, add salt and leave aside for 3 hours. We are waiting for the vegetable to release juice. Let's not waste time, let's move on to other products. Fry the onion cut into rings in a small amount of oil, add tomatoes and red pepper, which we cut into strips. Let it simmer for a short time, about 15 minutes, until the end of the simmering about 3 minutes, add the garlic (chopped). While the vegetables are cooling, let's see what our cucumbers are doing. Great, they have become soft enough, released the juice, now you can add vegetable stew. Mix and put into jars that have been sterilized. Cover with clean lids and set to sterilize for 25 minutes. We close it with the key and put it hot in a warm place. Our spicy cucumbers ready for the winter with vegetables.

Korean cucumbers for the winter without sterilization

A spicy, delicious recipe that can be served as a ready-made salad, prepared without sterilization. Often during the cucumber season, when harvesting every day, you will lose one or two cucumbers, which are already too large and not entirely suitable for spinning. This is exactly what we will apply to our recipe.

Products:

2 kg cucumbers
500 g carrots
100 g granulated white sugar
80 ml vegetable oil
70 ml regular vinegar
0.5 teaspoon ground pepper
The same amount of paprika
1 small spoon coriander
1 teaspoon mustard seed
5 cloves garlic
50 g salt

We definitely need a grater for Korean carrots; with its help we will grate all our vegetables. Mix the dry spices and add garlic, which we squeeze through a press (garlic press). Add oil and vinegar to them and pour into a small saucepan, then put it on low heat and let it boil. Let's leave this marinade aside to infuse for several hours.

The vegetables have released their juice, and now we pack them in sterilized jars.
Return the marinade to the stove and boil this time for 2-3 minutes.
Pour the hot marinade into the jars and immediately close them with a can opener.
Don't forget to turn them over and cover them well with a warm blanket.

We told you about some recipes: Korean cucumbers with seasoning for Korean carrots for the winter. Go ahead, cook, delight your household and guests with your creativity and skills.

Summer spoils us with abundance fresh vegetables and fruits. Especially if you have your own household plot. Everything that has been collected from the garden beds needs to be eaten in time. fresh, and preserve for the winter. After all, it is precisely during the period of winter and spring vitamin deficiency that we especially urgently want to enjoy what has not left the table until recently.

Probably every summer resident has cucumbers growing in his garden. Their use in blanks has no limits. Here and, and pickling, and. Korean-style cucumbers are especially popular in my family. We met him relatively recently, and now I regularly prepare them for the winter.

Juicy, crispy and very delicious cucumbers, with a spicy spiciness, do not linger on the table. The hand reaches out to take more and more. If you have not tried to prepare such a delicious dish for the winter, do it right now. After all, I have prepared for you the most delicious and original salads from cucumbers in Korean style.

1. Korean cucumbers for the winter with carrots

We will prepare very tasty cucumbers that are so pleasant to crunch on right now. For a variety of taste and color, we will also put carrots here. This dish is very easy to prepare. Looking ahead, I will describe the principle of preparation. Sliced ​​vegetables are sprinkled with seasonings and left at room temperature for 24 hours. After this, the snack is completely ready to eat. But, if you decide to prepare it for the winter, you need to put it in jars and sterilize it. Simply put, preparing a snack will take you 15 minutes today and 30 minutes tomorrow. And such jars bring endless amounts of joy in winter.

Ingredients:

• 2 kilograms of cucumbers;
• 130 grams of vegetable oil;
• half a kilo of carrots;
• a quarter glass of salt;
• half a glass of granulated sugar;
• 10 grams of special seasoning for Korean vegetables;
• 1 small head of garlic;
• 130 grams of vinegar 9%.

Cooking steps:

1. Wash the cucumbers first. It is better to use freshly picked fruits for preparations. If this is not possible, you need to “saturate life” into the cucumbers. To do this, they must be placed in ice water for an hour. This will harden them and the pieces will be springy and crispy. Then you need to trim the ends and cut the cucumbers into circles. For this it is better to use a serrated knife.

If you are preparing a snack from wide cucumbers, you can cut them into half a circle or even a quarter.

2. Grind the carrots on a grater with a julienne attachment. If you don't have one, you can simply plan it using a hand peeler.

3. Combine cucumbers and carrots in one bowl. Add everything from the list and mix. You can do this with a spatula, but I usually mix with clean hands. Set aside so that the dishes do not interfere with other tasks. In total, vegetables should sit for 24 hours. 12 hours on the table and the same in the refrigerator.

4. This is what the finished cucumbers look like. You can try them now. But don't get carried away! After all, we need to close the jars for the winter.

5. Before transferring, be sure to sterilize the jars and boil the lids. Arrange the vegetables first, and then distribute the juice.

6. After this, cover with lids and place the jars in the pan. First, you need to line the bottom with a small towel or napkin, otherwise, when boiling, the jars may burst. Boil in water for 15 minutes.

You cannot sterilize sealed jars. During the sterilization process, oxygen is released inside the mass, which needs an outlet. Sealed cans do not get this opportunity and may explode.

After processing, seal the salad and turn it over onto the lids. Place under cover in the form of an old jacket, blanket or rug. This will further process the vegetables before storing. In the morning, remove the blanket and take it to the basement.

2. Korean-style spicy cucumbers for the winter, sliced

What real Russian feast is complete without pickled cucumbers?! It is impossible to imagine any celebration without this tasty and crispy snack. Guests take them apart more actively than any other treat. Especially if these are cucumber slices in Korean. They can be prepared today and eaten tomorrow. And if you prepare more salad, you can save it for the winter. Try it too! I am sure that this recipe will win your trust too.

Ingredients:

• kilogram of cucumbers;
• 200 grams of carrots;
• a quarter cup of granulated sugar;
• a quarter glass of vinegar;
• 8 cloves of garlic;
• a tablespoon of salt;
• chili pepper - 1 small pod or 5-6 centimeters from a large one;
• a quarter cup of vegetable oil;
• ground mixture of aromatic peppers - to taste;
• 5 tablespoons (not heaped) of sesame seeds.

Cooking steps:

1.Soak the cucumbers in ice water and leave for 1-2 hours. If the house is hot, you need to constantly add water to maintain the temperature.

2. Meanwhile, prepare other ingredients. It is better to choose flat carrots. It is easier to grind it in the desired way. Namely, it needs to be cut into strips using a special grater or vegetable cutter.

3. Cut the garlic into thin slices. Chop the hot pepper too.

If you like a spicier snack, you don't have to remove the seeds from the hot peppers. They will provide an even more “fiery” taste.

4. After soaking, dry the cucumbers and start cutting. They need to be cut into neat cubes. The cutting principle depends on the size of the vegetable. Small cucumbers can also be cut into quarters. And large vegetables need to be divided first in half, and then into another 4-8 parts.

5. Combine everything in one bowl.

6. Now you need to prepare the marinade. To do this, mix oil and vinegar, add granulated sugar, pepper, sesame seeds and salt. Stir. Sand grains are difficult to dissolve completely. But don’t worry, they will definitely melt during the steeping process.

7. Pour in the marinade and mix thoroughly. Leave until evening on the table, covered. Place in the refrigerator overnight. In the morning you can start packing.

8. Place vegetables in a clean container and add juice. Without rolling up the lids, boil the jars of cucumbers in a saucepan. This will take 10-15 minutes. After this, you need to seal them, turn them over and wrap them in something warm. In the evening, you can move the jars to your permanent place of residence - in the basement or cold balcony.

3. Cucumber rolls with sweet peppers in Korean for the winter in brine

This beauty has become a real hit among the blanks. Originality of preparation does not require much effort. They are very easy to make using the most common products. These cucumber “rolls” will surely be appreciated by your guests and loved ones. Friends will certainly beg for the recipe. Try it!

Ingredients:

• liter jars;
• a few umbrellas or dill, parsley;
• Bell pepper;
• 3 cloves of garlic per 1 jar;
• hot pepper to taste.

For brine per 1 liter of water:

• water;
• a tablespoon of salt;
• 40 grams of vinegar 9%
• 3 allspice peas;
• 2 tablespoons granulated sugar;
• 4 black peppercorns;
• 2 tablespoons of seasoning for pickling vegetables in Korean;
• a tablespoon (without a slide) of mustard seeds;

Cooking steps:

Before you start rolling the rolls, you need to wash the jars and put them on sterilization. So that by the time the vegetables are ready, they can immediately be placed in a jar.

1. Soak cucumbers in water the night before cooking. This will make them juicier and more elastic. It will be difficult to roll with wilted and dry vegetables. After soaking, you need to remove the ends. No need to peel. Using an economical vegetable cutter, which many people usually use to peel potatoes and carrots, cut the cucumbers into thin slices. It is not easy to achieve such a result with a knife.

2. You can choose any color of sweet pepper. But I usually take red. Firstly, it is very sweet and most suitable for preparations. Secondly, green cucumbers and red peppers will look great together. For this snack, you need to cut it into pieces of such a size that they can fit in the center of the cucumber.

3. Meanwhile, the jars are ready for packaging. Place greens on the bottom, chop the garlic and a little hot pepper. If you like a more “fiery” taste, you can replace it with hot pepper.

4. Place a piece of pepper at the top edge of the cucumber and wrap it in a roll.

5. Roll up the number of rolls required to fill the prepared jars and immediately place them in the container. Do this horizontally so that the pepper does not fall out of the cucumber.

When cutting cucumbers, you probably have some scraps left over. They can also be used and placed on top of vegetable rolls.

6. Boil water and fill the jars to the top. Cover with lid without twisting. Leave it like this for 10-20 minutes. After this, pour the liquid back into the pan.

7. Add all the ingredients from the list to the brine, except vinegar. Dissolve sugar as much as possible. As soon as the marinade boils, it needs to be boiled for a couple of minutes.

8. Pour the marinade over the shoulders, then add 40 grams of vinegar into each liter jar.

9. Seal the jars tightly and invert them onto the lids to check for leaks. If it does not leak anywhere, then immediately, without turning them over, wrap the jars with a warm cloth until they cool. This will be additional sterilization of vegetables.

10. Usually, I wait until the morning and only then I turn the cans over and move them to the underground or basement.

11. Such a sunny jar of vitamins will disperse melancholy and winter blues in any bad weather. Very tasty, juicy and refreshing. Try it!

4. Video - Korean cucumber salad for the winter

See how easy it is to prepare delicious Korean cucumber fingers. It's easy and quick to prepare. And it gets eaten even faster.

Korean cucumbers - always good decision. They are pleasant to eat at any time of the year. You can serve with meat, cereal side dishes, pasta and potatoes. Even just crunching with ringing cucumbers will be very tasty.

What is good about this preparation? Spicy seasonings Not only do they speed up the blood, warming you up in the cold, but they also add piquant notes to the bland winter menu, significantly diversifying the diet. In addition, dishes with “pepper” speed up a slightly slowed down metabolism, helping to maintain slim figure. Sounds tempting! However, be careful: if you have diseases of the gastrointestinal tract, then exotic dishes It's better not to get carried away.

So let's consider detailed recipes with photo.

Korean cucumber salad for the winter: recipe without sterilization

In my opinion, this is the most delicious recipe, and also very light. I'll tell you how to cook spicy salad from cucumbers in Korean style for the winter without sterilization.

Ingredients:

• 2 kg of medium-sized cucumbers;
• 500 g carrots;
• 50 g salt;
• 500 g granulated sugar;
• 25-30 ml of refined vegetable oil;
• 30 ml vinegar 9%;
• 3-5 medium cloves of garlic;
• 1/2 tsp. ground pepper black;
• 1/2 tsp. ground paprika;
• 0.5-1 tsp. chopped coriander.

Tip: You can pre-soak the cucumbers for an hour - they will become elastic and crispy.

Preparation:

1. To prepare spicy salad for the winter from cucumbers and carrots, wash the vegetables well.
2. For the marinade, mix oil and vinegar, add spices and seasonings, chopped garlic cloves. Heat in an enamel bowl until boiling, stirring. Then turn off the heat and let everything sit for 1 to 5 hours.
3. Meanwhile, sterilize the jars and lids. I most often sterilize the jars over steam and boil the lids directly in the saucepan.
4. Then chop the cucumbers into long strips or cubes. Grate the peeled carrots using a grater for Korean products. Mix carrots with cucumbers, squeeze lightly with your hands. Post it vegetable mixture into clean jars. Leave a little space on top - the vegetables will still release their juice.
5. Heat the marinade again until it boils, and carefully pour it over the cucumbers and carrots in the jars almost to the neck. Roll up the lids. Turn the jars over and wrap them up. Let them sit until they cool down.

Korean cucumbers for the winter with carrots are ready! Store them in a cool place.

Note to the hostess: You can add a little less vinegar than in the recipe. Please note that cucumbers preserved with vinegar may become even more sour over time.

Tip: You can use this recipe with Korean carrot seasoning, also without sterilization. Then cooking is even easier!

Korean cucumbers for the winter with bell peppers

Korean-style canned cucumbers will turn out more piquant if you roll them with bell peppers.

Ingredients:

• 1 kg of cucumbers;
• 250 g bell pepper;
• 100 g garlic;
• 250 g carrots;
• ¼ red pepper (hot);
• 25 g salt;
• 50 g granulated sugar;
• 15 g seasoning for Korean carrots;
• 50-60 ml vinegar 9%.

Preparation:

1. Cut off the ends on both sides of the washed cucumbers. Cut each root vegetable into eight long slices: in half, then each half in half again, and continue until you have 8 pieces. Place them in a saucepan.
2. Chop the peeled and washed bell pepper into strips. Stir in cucumbers.
3. Peel, wash, grate or cut the carrots into long strips. Mix with other vegetables in a saucepan, add vinegar, sugar, salt, Korean seasoning. We also send it there, cut into thin strips. hot peppers and crushed garlic.
4. Mix everything and leave covered for 3 hours. During this time, stir the vegetables several more times.
5. Meanwhile, sterilize the jars and lids. Fill jars with vegetable salad and place them in a wide saucepan. Fill with cold water up to the hangers, bring to a boil, sterilize for 20 minutes.

Then remove the jars from the pan, roll up their lids, turn them over and wrap them, and let cool. Korean cucumber salad for the winter with carrots and bell peppers is ready.

“Korean” cucumbers without carrots

Not everyone likes canned carrots. Therefore, I want to tell you how to cook Korean cucumbers for the winter - the most delicious recipe without carrots.

Ingredients:

• 2 kg of young cucumbers;
• 2 large heads of garlic;
• 100 ml vegetable oil;
• 0.5 cups granulated sugar;
• 1.5 tbsp. l. salt;
• 0.5 tbsp. l. vinegar essence (70%);
• 2 tsp. ground black pepper;
• 0.5 tsp. coriander (chopped).

Preparation:

1. Rinse the cucumbers thoroughly and cut off the ends. Cut them into thin bars or strips. Place in an enamel bowl.
2. In a separate bowl, crush the garlic, pour in the vegetable oil. Then add spices: salt, sugar, coriander, black pepper. Vinegar essence dilute in a quarter of a glass of water and pour into the marinade. Mix everything.
3. Pour the marinade over the cucumbers and cover with a lid. You can even place a weight on top so that the vegetables release their juice. Let the cucumber mixture sit for five or six hours.
4. Then place the cucumbers in sterilized half-liter jars and fill with the remaining dressing. Sterilize in a saucepan for 10 minutes, fill it with water up to the hangers, then screw on with clean lids.

Tip: Don't forget to stir the vegetables in the marinade every hour.

Turn it over, wrap it up. Soon the Korean salad will be ready. You can store it or serve it right away.

Korean salad made from overgrown cucumbers

You can prepare a Korean salad from overgrown cucumbers for the winter. But first you need to clean them of rough skin.

Ingredients:

• 2 kg of overgrown cucumbers;
• 2-3 pcs. carrots;
• 1 head of garlic;
• 15 g Korean carrot seasoning;
• 130 g refined vegetable oil;
• 2 tsp. salt;
• 1/4 cup granulated sugar;
• 30-40 ml vinegar 9%.

Preparation:

1. Cut off the skin and ends on both sides of the washed cucumbers. Peel the carrots and garlic. Cut the cucumbers into thin strips, grate the carrots, and chop the garlic cloves. Mix everything in a separate container.
2. To make the dressing, combine oil and vinegar, add seasoning, salt and sugar. Shake until smooth, pour into cucumber mixture, stir. Cover with film (or gauze) and refrigerate for 24 hours. From time to time, take out the bowl and mix everything again (in total, six to seven times a day).
3. The next day, place the salad in sterilized jars and fill it with the remaining dressing. Cover the jars with boiled lids. Place in a wide pan, placing a folded towel on the bottom. Fill with water up to the shoulders, sterilize after boiling for 10-12 minutes.
4. We take the jars out of the water, wipe them, and roll up the lids with a key. Turn it over and wrap it up.

After cooling, we hide the vegetables marinated with seasoning for storage.

Korean cucumbers: recipe with sesame seeds

A friend who is a big fan of Korean cuisine shared this recipe with me. It is also called cucumber heh for the winter. The dish is prepared with sesame seeds, which add spicy oriental notes. The preparation is light, with a spicy, refreshing taste.

Ingredients:

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

Preparation:

1. Wash the cucumbers, peel if necessary, and chop into long strips. Place in a bowl, sprinkle with salt and leave for 20-30 minutes. Then drain the released juice by squeezing the cucumbers.
2. Mix the oil with soy sauce. Add sugar, chopped garlic, sesame seeds, hot pepper. Pour this mixture over the cucumbers. Cover and leave in the refrigerator for 2-3 hours.
3. Then place the salad in sterilized half-liter jars. Cover with lids and sterilize in the pan for eight minutes. Then screw on the lids.

Pickled Korean cucumbers ready with sesame seeds.

Korean cucumbers with mustard

The recipe for cucumbers with mustard turns out amazingly delicious. It is best to take very young, small-sized vegetables - they are so tender, you will lick your fingers!

Ingredients:

• 4 kg of young cucumbers;
• 4 cloves of garlic;
• 2 tbsp. l. dry mustard;
• 200 ml vegetable oil;
• 200 ml vinegar 6%;
• 100 g salt;
• 200 g granulated sugar;
• 1 tbsp. l. ground black pepper.

Preparation:

1. Cucumbers do not need to be peeled. Cut them lengthwise into thin strips. Place in a saucepan, sprinkle with pepper, mustard, salt, granulated sugar, and chopped garlic.
2. Pour in vegetable oil, add vinegar, stir. Leave in a cold place for three hours.
3. Place the salad in clean jars and sterilize in a saucepan for ten minutes after the water boils.
4. Roll up the key, wrap it in a towel. After cooling, the salad is ready.

Korean cucumbers for the winter on a grater

The appetizer comes out juicy, spicy, and just melts in your mouth! Great way prepare carrots for the winter with cucumbers in spicy sauce.

Ingredients:

• 4 kg of cucumbers;
• 2 heads of garlic;
• 1 kg carrots;
• 200 ml vegetable oil;
• 1 cup of sugar;
• 5 tbsp. l. salt;
• 200 ml vinegar 9%;
• 1 tbsp. l. ground red pepper.

Preparation

1. This recipe for cucumbers for the winter allows you to prepare even substandard vegetables. Grate the peeled, washed cucumbers and carrots on a grater (preferably a Korean grater). Pass the garlic through a press.
2. IN large dishes mix vegetables with seasonings, oil and vinegar. Let it brew in the refrigerator for 9-12 hours.
3. Let's decompose vegetable salad in half-liter clean jars. Sterilize for 10-12 minutes. Then we roll it up.

Tip: This snack can be made with Korean carrots - it will be even easier.

Cucumber kimchi

And one more interesting recipe– how to cook Korean cucumbers whole, with spicy minced vegetables. This snack is called kimchi.

Ingredients:

• 1 kg of cucumbers;
• 1 PC. onions;
• 1/2 bunch of green onions;
• 1 PC. carrots;
• 4 cloves of garlic;
• 3 tbsp. l. soy sauce;
• 1 tbsp. l. vinegar 6%;
• 1/4 cup water;
• 2 tbsp. l. salt;
• 1 tbsp. l. Sahara;
• ¼ pod of hot dried pepper;
• 1 tbsp. l. sesame

Preparation:

1. Cut the washed cucumbers crosswise, not reaching the end 1 cm. Salt them outside and inside, leave for ten minutes. Then remember, let it sit for another 10 minutes. Drain the juice and rinse.
2. Finely chop the green and onion. Cut the carrots into strips or grate. Chop the garlic. Stir in onions, garlic and carrots.
3. Prepare the dressing: dilute the vinegar with water, pour in soy sauce, add salt, sugar, sesame seeds, chopped hot pepper. Pour everything into the carrot-onion mixture.
4. Fill the cucumbers with the spicy filling and place in jars or a plastic container. Cover with a lid and place in the refrigerator. The cucumbers will be ready in two to three hours.

Now you know how to make Korean cucumbers for the winter - choose the most delicious recipe yourself, you have as many as 7 options. I hope each of them will find its connoisseurs. Bon appetit!

Korean cuisine is gaining more and more popularity. Spicy fragrant dishes are perfect for ordinary and festive tables. Korean cucumbers are not like regular canned ones. They are much spicier. This interesting salad easy to prepare. The basis of this dish is cucumber, tomato, seasoning. If you add bell pepper, garlic, mustard, hot pepper and other seasonings in your own way, this will only enhance the taste of the salad. This dish can be eaten either fresh or prepared.

Korean cucumber comes in different interpretations: recipe instant cooking without sterilization with mustard; Korean cucumber with carrots; Korean cucumbers with bell pepper; a wonderful recipe for overgrown cucumbers in tomatoes, without carrots; recipe for winter cucumbers with seasoning for Korean carrots.

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

A little about the varieties of cucumbers. Each variety is suitable for different types processing. Variety Muromsky early. It is better to eat it fresh.

Vyaznikovsky good both fresh and pickled.

And here Unfeminine- This late variety. Their salads are excellent.

Korean quick-cooking 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 tbsp.,
• Mustard seeds - 1 tbsp,
• Greens to taste.

Recipe for making Korean cucumbers:

1. Soak the cucumbers in cold water for one hour. After that, cut it lengthwise into four parts and place it in a large bowl so that it is convenient to stir.
2. Sprinkle the cucumbers with salt, sugar and mustard.
3. We crush the garlic with a garlic press. Sprinkle it with salt. Add to cucumbers.
4. Crush black pepper into powder. And we add it too.
5. Finely chop the greens. Sprinkle the cucumbers. We choose whichever greens we like. You can have dill and parsley, or a mixture of fennel, parsley and basil. These herbs are very aromatic and increase the attractiveness of the dish.
6. Fill everything with vegetable oil. Simmer for 15 minutes.

Before putting it into jars, taste the salad. If anything is missing, add it. Fill 0.5 liters.

Korean cucumbers with carrots for the winter

This Korean salad is simply delicious.

For 2 kg of cucumbers we take:

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

Korean recipe for the winter:

1. Immerse freshly picked cucumbers in cold water for one to two hours. If the vegetables were collected one or two days ago, then the soaking time in water should be increased to three to four hours.
2. Before cutting the cucumbers into cubes, taste them for bitterness so that the salad turns out tasty.
3. Three fresh carrots on a grater for Korean salads, that is, a long straw. Sprinkle carrot sticks over cucumbers.
4. Take the garlic, crush it a little and sprinkle with salt. After this, it will release the juice faster and fill your Korean salad with a fragrant aroma. We cut the garlic into slices.
5. Peel the red pepper from the seeds and cut into slices.
6. Mix everything carefully.
7. Add black pepper, crushed into powder.
8. In a separate saucepan or bowl, prepare a marinade from vinegar and vegetable oil. Pour and soak the vegetables in it for two hours. Your kitchen will be filled with an amazing smell.

While the salad is brewing, boil the lids. After two hours, tightly pack the vegetable mixture into the jars, add marinade, close the lids and sterilize. To preserve the salad for the winter, sterilize the cucumbers in jars in boiling water, that is, by placing them in a wide pan of cold water on a piece of cloth to prevent them from bursting. And then keep it on low heat for a certain time. Liter - 30 minutes, half liter - 20 minutes. Roll up the lids.

Then we roll up the jars of cucumbers in Korean style, turn them over, wrap them in something warm and leave them for a day. Then we put it in the 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 as desired),
• Onions - 500 gr.,
• Garlic - 7 cloves,
• Hot bitter pepper - 1 tbsp.,
• Vegetable oil - 100 gr.,
• Vinegar 9% – 100 gr.,
• Salt - 50 gr.,
• Sugar - 100 gr.

Cooking cucumbers the Korean way:

1. Chop the cucumbers into slices.
2. Sweet pepper - into strips.
3. Onion - cubes.
4. Carrots - grated in Korean style.
5. Mix everything in a bowl.
6. Add the garlic passed through the garlic and finely chopped hot pepper.
7. Pour vegetable oil over the vegetable mixture, sprinkle with sugar, add vinegar and salt.

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

Recipe for overgrown cucumbers in tomatoes, without carrots

For 1 kg of overgrown cucumbers we take:

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

Korean salad recipe:

1. Grate overgrown cucumbers in Korean style and cut into medium-sized slices.
2. Peel the sweet and bitter peppers from the centers and cut into circles.
3. Pour boiling water over the tomatoes, 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.
4. Garlic - through garlic.
5. Mix all the vegetables. We put it on fire. Boil over low heat for 30 minutes, stirring constantly. Add vinegar and simmer the mixture for another 5 minutes.

Place in sterilized jars, roll up, turn over, and wrap in a blanket. Leave it like this until the jars cool down. Then we put it in storage.

Recipe for cucumbers with Korean carrot seasoning

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 tbsp.,
• Salt - 50 gr.,
• Sugar - 100 gr.,
• Dill - a bunch.

How to prepare a salad with Korean seasoning:

1. Soak large and medium-sized cucumbers in water for 4 hours. Then we cut them into cubes.
2. Grate carrots for Korean salads.
3. Finely chop the dill and pass the garlic through a press.
4. Mix all the vegetables.
5. Separately prepare the marinade. To do this, mix vegetable oil, salt, sugar, vinegar and Korean seasoning.
6. Season the vegetables with the resulting Korean marinade and let it brew for one hour at room temperature. Then we put the salad in the refrigerator for five hours.

After the time has passed, put the salad into sterilized jars, close with boiled lids and put half-liter jars on the fire to sterilize for 10 minutes, liter jars for 15 minutes. During sterilization, place a napkin under the jars to prevent them from cracking. Roll it under the blanket until it cools completely. We store Korean-style cucumbers in the pantry or cellar.

Which version of the Korean-style cucumber salad did you like best?