Home Kashi Pickled cucumbers with seasoning for Korean carrots. Korean cucumber salad for the winter. Fantastic appetizer with sesame and carrots

Kashi

Pickled cucumbers with seasoning for Korean carrots. Korean cucumber salad for the winter. Fantastic appetizer with sesame and carrots

Hello dear readers! The sunset season is in full swing, which means it's time to try cooking cucumbers according to new recipes, very unusual, but at the same time delicious.

In general, there are a huge number of recipes for blanks from cucumbers. What they don't do with them. The most common options are considered and.

There is also a very wide variety, both standard in their preparation and not quite. Previously, we have already considered. Today I would like to consider options for cooking cucumber salad prepared in Korean style.

Such a dish as Korean cucumbers entered our lives relatively recently, but it rightfully takes its place in 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 cannot leave any of your guests and relatives indifferent. So let's get started.

The most delicious Korean cucumber recipe without sterilization

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

It resembles the recipes for ordinary salads, which 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.

Cooking:

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

2. We rub fresh carrots on a Korean grater, lightly salt to make it 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, mix thoroughly.

4. Put the 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 extract the juice. In the meantime, prepare jars and lids.

I wash the jars with baking soda without detergents and sterilize over steam or in the oven, as you are used to. We simply 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. Cucumbers should warm up and change color.

6. Put the hot salad in jars and pour the marinade to the very top, twist and cool under the covers upside down.

7. It remains only to wait for winter and enjoy the most delicious Korean salad. Enjoy your meal!

Korean-style cucumbers with seasoning for Korean carrots

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 an appetizer, since the salad, after we move it into jars, will need to be sterilized, but such a dish can be stored for a long time in a cool place and delight your household delicious in the winter cold.

Ingredients:

For 2 half-liter jars we need:

Cucumbers - 1 kg
Carrots - 2 pieces ~ 200-250 g
Garlic - 6 cloves
Sugar - 50 g
Salt - 25 g
Mustard seeds - 1 teaspoon
A mixture of ground peppers - 0.5 teaspoon
Seasoning for carrots in Korean - 1 tablespoon
Vinegar 9% - 50 ml
Vegetable oil - 50 ml.

Cooking:

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

2. Next, three or cut the carrots into strips and add it to the cucumbers. Mince the garlic here as well. Pour salt, sugar, mustard seeds, ground pepper and seasoning for carrots in Korean. We mix everything thoroughly.

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

4. During this time, we will sterilize the jars and boil the lids. After 4 hours, mix the cucumbers again and put them in jars. Cucumbers need to be well compacted and pour the allocated marinade.

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

6. Put the pan on the fire, bring water to a boil and sterilize for 10 minutes from the moment of boiling. Then we roll up the lid and put it under the covers until it cools completely.

Store finished blanks in a dark, cool place.

Korean-style cucumbers without carrots - you will lick your fingers recipe

This is a very interesting appetizer. Depending on your preferences, it can be made as very spicy, medium spicy or slightly spicy.

Dry adjika will add sharpness to the taste, and sunflower oil, combined with coriander and garlic seeds, will make the dish very fragrant and rich.

Ingredients:

cucumbers - 1 kg
coriander seeds - ½ teaspoon
dry adjika - 1 teaspoon
garlic - 1 head
seasoning hops - 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 red ground pepper.

Cooking:

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

2. After the cucumbers are grated, add coriander seeds to them ...

... hops-suneli, dry adjika.

3. Put salt and sugar. Garlic needs to be peeled, finely chopped and added to cucumbers.

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

5. We close our dish with a plate and hold for about 1-2 hours under a slight oppression.

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

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

And here is another way to prepare pickled cucumbers. The difference from previous recipes is that the lettuce is put raw in jars, and only then boiled in a saucepan with hot water.

It turns out quite spicy and very appetizing. Look!

A quick Korean cucumber recipe:

Ingredients:

cucumbers - 1 kg
carrots - 250 g
salt - 1.5 teaspoons
sugar - 1.5 teaspoons
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
cilantro greens (or dried)

Cooking:

1. Peeled carrots need to be grated on a grater for Korean carrots. 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. In a very hot melted butter in a pan, add sesame seeds, crushed coriander seeds and ground red pepper.

7. Mix everything well in a pan and remove from 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. Once again, gently mix everything. Cover the appetizer with a lid and send it to the refrigerator for 2 hours.

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

It's no secret that cucumbers are the most popular home preserve. They are good in and of themselves, of course. But if you prepare salads with cucumbers, you will make the stocks more diverse. And if you close the Korean-style cucumbers for the winter, consider that the corkage has been a success. The best salad for any occasion. Yes, and the bank looks beautiful - do not pass by. Therefore, it is always scarce.

It is closed with and without carrots, with the addition of mustard and a variety of vegetables. It is sterilized and quenched. 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 is not a sin to put such a salad on the festive table. Looks very appetizing. And what aroma and taste cannot be expressed in words - it will overshadow all dishes.

For this blockage, we will need 4 kilograms of cucumbers. If it is possible to choose even and not very large - well, give them preference. But large vegetables can also be used, we just cut them smaller. But strongly overripe will need to be peeled and seeds.

Before cooking, cucumbers should be soaked in cold water for two to three hours. After all, we want the cucumber to remain elastic and crispy. 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 where the salad and dressing will be mixed. 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 there is no special grater, then an ordinary grater will come in handy.

Cooking a set of products

Four kg of cucumbers
One kg of carrots
One st. granulated sugar (Art. 250 ml)
One st. vegetable oil
One st. 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. a mixture of peppers, a teaspoon of salt, half a tsp. Sahara. Red ground 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 the household and surprise the guests.

Quick recipe for grated Korean-style cucumbers for the winter without sterilization

What are the advantages of this recipe, besides excellent taste? In that you can use large cucumbers. Plus, it doesn't need to be sterilized. The heat treatment will be quenching.
It also differs in appearance - vegetables are rubbed on a grater. It turns out very beautiful.

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 seasoning pack
Garlic - 2 medium heads.

It is convenient to stew the salad in a large enameled 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. We rub on a Korean grater. We should get 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 garlic, send it to a bowl.
Add oil, vinegar, salt, sugar, seasoning to vegetables.
We 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 lay out in sterile jars, roll 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.

Recipe for spicy cucumbers in Korean for the winter with mustard

I wouldn't call this salad very spicy. Sugar and butter soften the spiciness, the taste becomes spicy and interesting. A wonderful appetizer in general, and in particular to 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)
A glass of vinegar
A stack of salt (100 gr)
Two st. l. ground black pepper
Two st. l. crushed garlic
Two st. l. mustard seeds (or dry mustard).

The output from the specified quantity is 4 liters.

Cooking

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

It won't take long to prepare this salad. And you will get a lot of pleasure.

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

How to cook Korean-style cucumbers with tomatoes and sweet peppers without sterilization

Amazing salad - unique and tasty. And besides, a great opportunity to attach overgrown cucumbers.

Product set

Cucumbers - 6 kg
Tomatoes - 3 kg
Bell pepper - 8 pcs., preferably yellow
bitter peppercorn
Garlic - two medium heads
Salts - 4 tbsp.
Sahara - Art. (glass 200 gr)
Vinegar Art. (6 percent)
Two st. vegetable oil
Tablespoon of 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, lay the Korean seasoning.
We wash the cucumbers and cut them into longitudinal sticks, send them to a common boiler.
Lay salt, sugar, oil, vinegar. We mix.
Put on fire, simmer for 15 minutes, put in jars, which must be sterile.
Roll up, cover with warm clothes.

And in the winter we will serve with mashed potatoes. It will be very tasty.
That's how many wonderful salads a simple cucumber gave us. Winter is no longer scary for us.

Place green pickled cucumbers in a suitable container and cover with water for 10-12 hours. I usually do this in the evening, and in the morning I proceed directly to the very procedure for preparing a vegetable dessert. After keeping the allotted time, thoroughly wash the greens. Cut off the caps and cut lengthwise into two equal parts. After that, divide each of them in half again. If the cucumbers are long, you can cut across again. Wash the carrots and peel with a vegetable peeler to remove the minimum layer of peel. Cut into thin even strips. If desired, you can grind with a special or regular coarse grater. I prefer straws, then the vegetables marinate more evenly and look very appetizing.

Peel and wash the garlic. Finely chop or squeeze through a press. In a convenient container, mix garlic, salt, granulated sugar and seasoning for Korean carrots. When choosing a seasoning, pay attention to its production time, as spices age quickly, and it is best to use fresh seasoning that is sold on the market.

Pour in sunflower oil and vinegar. Stir marinade and combine with prepared vegetables.

Mix the ingredients, cover the container with a lid or cling film and place in the refrigerator to marinate for 6-8 hours. Although after two hours the appetizer will taste great. Put the pickled vegetables in clean jars, pour the resulting juice on top.

Cover with lids and place in a container of cold water to sterilize. Heat treatment time 20 minutes after boiling. Once sterilization is complete, seal tightly and invert the jars. Cool - place in a dark, cold place. In winter, you can enjoy the pleasant taste of Korean-style crispy spicy cucumbers.

1 4847489

Photo gallery: Korean-style cucumbers for the winter of instant cooking - the most delicious step-by-step recipes with photos. Preservation of cucumbers in Korean for the winter

The summer season always pleases with generous harvests of fresh fruits and vegetables, the delicious taste of which we manage to forget during the long winter months. However, time flies quickly and you need to have time to replenish conservation stocks, so the housewives have a “hot time”. Cucumbers are rightfully considered the most popular preparation for the winter - every housewife in the pantry has at least a few jars of pickled or pickled cucumbers. Today we invite you to master new culinary “horizons” and prepare Korean-style cucumbers for the winter: with carrots, without sterilization and with it, with mustard, sweet pepper. This spicy fragrant appetizer will be a great addition to the festive and everyday table. And with the help of our most delicious instant recipes, you can add savory Asian notes to the menu.

Korean-style cucumbers with carrots for the winter - the most delicious step-by-step recipe with a photo

Cucumbers carrots in Korean for the winter

Lovers of Korean cuisine in this recipe will love the original combination of cucumber and carrots. Add some garlic and spices - and delicious Korean-style cucumbers with carrots are ready for the winter! Our step-by-step recipe for Korean cucumbers with a photo is extremely simple and understandable even for beginners in the culinary business. The most delicious appetizer for the holidays!

Ingredients for harvesting Korean-style cucumbers with carrots for the winter:

medium-sized cucumbers - 1 kg
carrots - 250 gr.
sugar - 2 tbsp.
vinegar 9% - 2 tbsp.
vegetable oil - 2 tbsp.
salt - 2 tsp
seasoning for "Korean" carrots - 2 tsp
garlic - 6 cloves

Step-by-step description of the recipe for Korean-style cucumbers with carrots:

Everything, delicious Korean-style cucumbers with carrots are ready! When the jars have cooled, we send them to the pantry until winter.

Korean-style grated cucumbers for the winter of instant cooking - a recipe without sterilization

Cucumbers in Korean

A feature of this recipe is that the main ingredients must be grated. In addition, such cucumbers are Korean-style instant cooking, since they are closed without sterilization. If you don’t know where to “attach” a few kilograms of fresh cucumbers, we advise you to use our recipe for Korean-style cucumbers for the winter - the result will pleasantly surprise you.

To prepare grated Korean-style cucumbers for the winter, you need to stock up on ingredients:

freshly picked cucumbers - 3 kg
carrots - 0.5 kg
onion - 0.5 kg
granulated sugar - 180 gr.
rock salt - 100 gr.
vegetable oil - 100 gr.
vinegar - 100 gr.
seasoning in Korean - 1 pack
garlic - 2 medium heads

Step-by-step instructions for the recipe for grated Korean cucumbers for the winter:

First you need to wash the cucumbers and carrots, grate them into strips on a “Korean” grater (along). We clean the onion from the husk and cut into half rings, and process the garlic cloves with a crush. We rub, cut, squeeze all the components into a large bowl or basin.
Salt-sugar vegetable mixture and add vegetable oil (refined). Then pour table vinegar and pour seasoning for Korean carrots.
Now all the components must be thoroughly mixed with your hands and leave the future salad for a couple of hours to “juice”.
Then pour the contents of the bowl into a large saucepan (or cast iron cauldron) and put it on a slow fire to stew. After 15 minutes, cucumbers can be laid out in pre-sterilized clean jars and closed. Turn upside down and after cooling, transfer to a cool place.

Of course, such Korean-style cucumbers are considered ready for use after all the ingredients have been infused and the juice has been released. However, for long-term storage, the salad requires heat treatment - in this case, it is stewing.

Korean-style cucumbers for the winter - a recipe for spicy mustard salad

Korean-style cucumbers: preservation

Canned vegetables in winter add variety to the daily and festive menu, perfectly combined with potato, meat, and fish dishes. Korean-style cucumbers will appeal to lovers of savory snacks, and mustard will bring a sharpness and exquisite taste of Asia. For this recipe for a delicious cucumber salad for the winter, you can take large fruits - they still have to be cut into pieces.

Necessary ingredients for Korean-style cucumbers for the winter with mustard:

cucumbers - 3 kg
garlic - 1 head
vinegar 9% - 150 ml
salt - 2 tbsp.
sugar - 5 tbsp.
vegetable oil - 5 tbsp.
mustard grains - 3 tbsp.
ground black pepper - 1 tsp
coriander - 1 tsp

Description of the Korean cucumber recipe with mustard for the winter:

We wash the cucumbers under running water, cut off the ends and cut into circles (thickness 3 - 5 mm), which then need to be cut into two more halves.
Place the chopped cucumbers in a large saucepan and add salt, sugar, pepper, mustard and coriander. All components should be thoroughly mixed.
Pour in vinegar and sunflower oil and stir again.
Using a crusher, chop the garlic (or finely chop) and also add to the pan with the rest of the ingredients. Mix everything again.
Now you need to cover the pan with a lid and refrigerate for 1 - 2 hours. Vegetables will let juice and soak in spices.
After the expiration of the period, we take out the cucumbers, mix well and lay out in portions in clean jars. We set the filled jars to be sterilized for 10 - 15 minutes and roll up the lids. When the cucumbers have cooled, you can take them to the pantry.

Korean-style cucumber recipe for the winter - a blank with sweet pepper

According to this recipe for Korean-style cucumbers for the winter, sweet bell pepper is added to the main ingredients - it gives the appetizer a delicate sweetish aftertaste and softens the traditional spiciness of the salad. But in general, Korean-style cucumbers with sweet peppers are fragrant and extremely tasty. Prepare a couple of jars of such a salad for the winter - your loved ones and guests will appreciate it!

Korean-style cucumbers for the winter - list of ingredients:

fresh cucumbers - 1 kg
sweet peppers and carrots - 250 gr each.
garlic - 100 gr.
table vinegar - 60 ml
sugar - 50 gr.
salt - 25 gr.
seasoning for carrots in Korean - 1 pack
hot pepper - a quarter of a pod

Preparation for the winter of cucumbers in Korean with sweet peppers:

For washed cucumbers, cut off the ends on both sides and cut each lengthwise into four parts, which then need to be cut in the middle. So, from one fruit eight pieces are obtained. Pour into a large saucepan.
We clean the sweet pepper from seeds, cut into strips and add to the cucumbers. We also throw chopped hot pepper there (previously remove the seeds).
My carrots, peel, cut into strips on a “Korean” grater and send to other vegetables. Add all the spices according to the recipe, including chopped garlic, mix and leave for 3 hours.
We lay out the vegetable spicy mass in clean sterilized jars, put in a saucepan with water and - on fire. After boiling water, wait another 20 minutes and take out the jars of cucumbers. We roll up the lids, turn over and after cooling we put it in storage in a cool place.

What is good about such preparation? Spicy spices not only disperse the blood, warming in the cold, but also add spicy notes to the fresh winter menu, significantly diversifying the diet. In addition, dishes “with peppercorns” accelerate a slightly slowed down metabolism, helping to maintain a slender figure. Sounds tempting! True, be careful: if you have diseases of the gastrointestinal tract, then it is better not to get carried away with exotic dishes.

So, consider detailed recipes with photos.

Cucumber salad for the winter in Korean: a recipe without sterilization

In my opinion, this is the most delicious recipe, and also very easy. I'll tell you how to cook a spicy Korean-style cucumber salad for the winter without sterilization.

Ingredients:

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

Cooking:

To prepare a spicy salad for the winter of cucumbers and carrots, rinse the vegetables well.
For marinade, mix oil with vinegar, add spices and seasonings, chopped garlic cloves. Heat in an enameled bowl until boiling, stirring. Then turn off the heat, let everything infuse for 1 to 5 hours.
Meanwhile, sterilize jars and lids. I most often sterilize jars over steam, and boil the lids right in the saucepan.
Then chop the cucumbers into long strips or sticks. Grate peeled carrots for Korean products. Mix carrots with cucumbers, squeeze lightly with your hands. Pour vegetable mixture into clean jars. Leave a little space on top - the vegetables will still let the juice out.
Heat the marinade again until it boils, and carefully pour it over the cucumbers and carrots in jars almost to the neck. Roll up the lids. Turn the jars over, wrap them up. Let infuse until cool.

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

Note to the hostess: Vinegar can be put a little less than in the recipe. Keep in mind that pickles canned with vinegar can become even more sour over time.

Tip: You can use this recipe with Korean Carrot Seasoning, also without spaying. Then cooking is even easier!

Korean-style cucumbers for the winter with bell pepper

Korean-style canned cucumbers will turn out spicier if you roll them with bell pepper.

Ingredients:

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

Cooking:

For washed cucumbers, cut off the tips on both sides. Cut each root vegetable into eight long slices: in half, then each half again in half, and continue until you have 8 parts. Put them in a saucepan.
Chop the peeled and washed bell pepper into strips. Mix with cucumbers.
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 hot pepper cut into thin strips and crushed garlic.
Mix everything, leave for 3 hours under the lid. During this time, stir the vegetables a few more times.
Meanwhile, sterilize jars and lids. Fill jars with vegetable salad, put them in a wide saucepan. Pour cold water up to shoulders, bring to a boil, sterilize for 20 minutes.

Then remove the jars from the pan, roll them up with lids, turn over and wrap, 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-style cucumbers for the winter - the most delicious recipe without carrots.

Ingredients:

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

Cooking:

Rinse the cucumbers thoroughly, cut off the ends. Cut them into thin sticks or strips. Place in an enamel bowl.
In a separate bowl, crush the garlic, pour in the vegetable oil. Then add spices: salt, sugar, coriander, black pepper. Dilute vinegar essence in a fourth part of a glass of water and pour into the marinade. Mix everything.
Pour cucumbers with marinade, cover with a lid. You can even put a load on top so that the vegetables release the juice. Let the cucumber mass stand for five or six hours.
Then spread the cucumbers in sterilized half-liter jars, fill with the remaining dressing. Sterilize in a saucepan for 10 minutes, filling with water up to the shoulders, then tighten with clean lids.

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

Turn over, wrap. Korean salad will be ready soon. Can be stored away or served immediately.

Korean-style salad of overgrown cucumbers

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

Ingredients:

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

Cooking:

From the washed cucumbers, cut off the skin and tips on both sides. Peel carrots and garlic. Cut the cucumbers into thin strips, grate the carrots, chop the garlic cloves. Mix everything in a separate container.
For dressing, combine oil with vinegar, seasoning, salt and sugar. Shake until smooth, pour into the cucumber mass, mix. Cover with cling film (you can use gauze), refrigerate for 24 hours. From time to time, take out the bowl and mix everything again (in total - six to seven times a day).
The next day, put the salad in sterilized jars, fill it with the rest of the dressing. Cover jars with boiled lids. Put in a wide saucepan, laying a folded towel on its bottom. Fill with water up to the shoulders, sterilize after boiling for 10-12 minutes.
We take out the jars from the water, wipe them, roll up the lids with a key. Turn over, wrap.

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

Korean Cucumbers: Sesame Recipe

This recipe was shared with me by a friend who is a big fan of Korean cuisine. It is also called heh from cucumbers for the winter. The dish is prepared with sesame, which gives spicy oriental notes. The preparation is light, with a piquant refreshing taste.

Ingredients:

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

Cooking:

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

Marinated Korean cucumbers with sesame seeds are ready.

Cucumbers "Korean" with mustard

Amazingly tasty cucumbers are obtained according to the recipe with mustard. It is best to take very young vegetables of a small size - 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 of vegetable oil;
200 ml of vinegar 6%;
100 g of salt;
200 g of granulated sugar;
1 st. l. ground black pepper.

Cooking:

Cucumbers do not need to be peeled. Cut them lengthwise into thin strips. Put in a saucepan, sprinkle with pepper, mustard, salt, granulated sugar, chopped garlic.
Pour in vegetable oil, add vinegar, mix. Insist in a cold place for three hours.
Arrange the salad in clean jars, sterilize in a saucepan for ten minutes after boiling water.
Roll up with a key, wrap with a towel. After cooling, the salad is ready.

Korean-style cucumbers for the winter on a grater

The appetizer comes out juicy, spicy, just melts in your mouth! A great way to prepare carrots for the winter with cucumbers in a spicy sauce.

Ingredients:

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

Cooking

This recipe for cucumbers for the winter allows you to prepare even substandard vegetables. Grate peeled, washed cucumbers and carrots (preferably Korean). Pass the garlic through a press.
In a large bowl, mix vegetables with spices, oil and vinegar. Let it brew in the refrigerator for 9-12 hours.
We decompose the vegetable salad into half-liter clean jars. We sterilize for 10-12 minutes. Then we roll up.

Tip: You can make such a snack with Korean carrots - it will turn out even easier.

Cucumber Kimchi

And another interesting recipe - how to cook Korean-style cucumbers whole, with spicy minced vegetables. This snack is called kimchi.

Ingredients:

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

Cooking:

We cut the washed cucumbers crosswise, not reaching the end of 1 cm. Salt them inside and out, leave for ten minutes. Then remember, let another 10 minutes lie down. Drain the juice and rinse.
Finely chop the green onion and onion. Cut carrots into strips or grate. Chop the garlic. Stir in the onion, garlic and carrots.
Prepare dressing: dilute vinegar with water, pour in soy sauce, add salt, sugar, sesame, chopped hot pepper. Pour everything into the carrot-onion mixture.
We fill the cucumbers with a spicy filling, put them in jars or a plastic container. Close the lid, put in the refrigerator. Cucumbers will be ready in two to three hours.

Now you know how to make Korean-style 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. Enjoy your meal!