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Korean cucumbers for the winter
Korean cucumbers for the winter

Video: Korean cucumbers for the winter

Video: Korean cucumbers for the winter
Video: Огурцы по-корейски на зиму / Korean cucumbers for the winter 2024, March
Anonim

Korean cucumbers are a very unusual salad that can be served 3 hours after cooking or prepared for the winter. We offer several recipes for the most delicious preparation according to the rules of Korean cuisine.

Korean cucumbers for the winter - a simple recipe

A simple recipe for a delicious snack uses only two main ingredients - cucumbers and carrots. In addition, you will need a lot of seasonings and spices, without which it is difficult to imagine Korean cuisine.

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Ingredients:

  • 4 kg of cucumbers;
  • 1 kg of carrots;
  • 4 tbsp. l. salt (no slide);
  • 6 cloves of garlic;
  • 8 tbsp. l. Sahara;
  • 30 g seasoning for Korean carrots;
  • 200 ml vinegar (9%);
  • 200 ml of vegetable oil.

Preparation:

We sort out the cucumbers, fill them with ice water and leave for an hour

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To make the salad not only tasty, but also beautiful, we grate peeled carrots for Korean dishes

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Chop the cucumbers into strips, only make its size a little larger

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  • Pass the garlic cloves through a press or fine grater.
  • Pour all prepared ingredients into a large container.
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  • Add salt, sugar and seasoning for Korean carrots to them.
  • Next, pour in vinegar and oil, mix everything and leave for 2 hours so that the carrots and cucumbers give juice.
  • After a while, lay out the vegetables along with the released juice in clean jars.
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Sterilize 10 minutes after boiling, roll up and cool under a warm blanket

If you have chilli peppers, you can add a little more pungency if desired.

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Korean seasoned cucumbers without sterilization

Another very simple recipe for the most delicious snack for the winter is Korean cucumbers. In this case, nothing needs to be sterilized, everything is very simple, fast, and most importantly, delicious.

Ingredients:

  • 2 kg of cucumbers;
  • 0.5 kg of carrots;
  • 100 g sugar;
  • 50 g salt;
  • 20 g Korean carrot seasoning;
  • 100 ml vinegar (9%);
  • 100 ml of vegetable oil.

Preparation:

Cut small cucumbers into pieces, circles or strips, that is, in any shape. If the fruits are large, then it is better to peel and seed them

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  • Peel and grind the carrots (you can use a regular one with large cells or for Korean salads). Salt a little and slightly knead the vegetable with your hands, so the carrots will become softer and give more juice.
  • For the marinade, we send the garlic passed through a press to a separate bowl, as well as salt, sugar and seasoning, mix everything thoroughly.
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  • Now add oil and vinegar to the almost ready-made dressing, stir again.
  • Pour the cucumbers with carrots into a large bowl or saucepan, then pour in the dressing. Stir and, covering the vegetables with a lid, leave for at least 1, 5 hours. It is necessary that the ingredients used for the snack give as much juice as possible. But we do not waste time, we prepare jars and lids.
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  • We send vegetables to the fire, wait for boiling and count down 15 minutes. During this time, the cucumbers will warm up and change color.
  • We lay out the hot appetizer in the prepared jars, fill it with marinade and tighten it tightly with a lid. As a result, you get a little more than 2 liters of very tasty Korean cucumbers.
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If condiments for Korean carrots are out of stock or you don’t trust store products, then mix the paprika, hot red pepper and coriander.

Korean cucumbers with sweet pepper

Korean cucumbers are the most delicious appetizer, and if you add crispy bell peppers, then you will simply not tear yourself away from such a salad. The proposed recipe is very easy and will take its rightful place in your culinary piggy bank. Moreover, such a salad can be stored in the refrigerator for up to two weeks or preserved for the winter.

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Ingredients:

  • 1.5 kg of cucumbers;
  • 300 g carrots;
  • 200 g sweet pepper;
  • ½ hot pepper pod (optional);
  • 1 head of garlic;
  • 1 tbsp. l. salt with a slide;
  • 2 tbsp. l. sugar with a slide;
  • 120 ml of vegetable oil;
  • 25 g Korean seasoning for carrots;
  • 2 tbsp. l. vinegar (9%).

Preparation:

  • We grate the carrots for Korean salads, while choosing the largest of the three nozzles. Three carrots in the form of small straws.
  • Grind the peeled garlic cloves into a bowl with carrots on a fine regular grater.
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  • We clean sweet and hot peppers from seeds and partitions. Grind into strips. You can use vegetables of different colors, but it is better if it is red pepper.
  • Cut off the tips from the cucumbers on both sides, cut the fruits into cubes diagonally about 1 cm thick.
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  • We send the pepper and cucumbers into a bowl with carrots and garlic, and then add salt, granulated sugar and spicy seasoning, and also pour in oil and vinegar.
  • Mix the vegetables well until the salt and granulated sugar are almost completely dissolved.
  • If the salad is not planned to be preserved for the winter, then we transfer it to a container, leave it in a cool place for a day.
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If for the winter, then we lay out the salad in jars, fill it with filling to the very top, cover it with a lid and sterilize it for 10 to 15 minutes, depending on the volume of the jars

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Such a salad is useful for vascular and heart diseases, but dangerous for those who have stomach problems. A spicy snack can cause aggravation.

Korean cucumbers with sesame seeds for the winter

Another option for a delicious spicy preparation for the winter is Korean cucumbers with sesame seeds. The peculiarity of this recipe is that it uses soy sauce, which gives the cucumbers a unique taste.

Ingredients:

  • 5 kg of cucumbers;
  • 5 tbsp. l. salt;
  • 6 tbsp. l. Sahara;
  • 50-100 g sesame seeds;
  • 10 cloves of garlic;
  • 1 tsp ground red pepper;
  • 2 tbsp. l. acetic acid (70%);
  • 10 tbsp. l. soy sauce;
  • 200 ml of vegetable oil.
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Preparation:

Cut the prepared fruits into not too large cubes, but not too small. Sprinkle with salt, mix and leave for 30-40 minutes to let the cucumbers juice

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  • At this time, we send the sesame seeds to a dry frying pan and, with constant stirring, fry until golden brown.
  • Then we squeeze the cucumbers from the juice (it is no longer needed), we transfer the vegetables to another container.
  • Pour in sugar, red hot pepper, sesame seeds, add chopped garlic, pour in vinegar essence and soy sauce.
  • Heat the oil over a fire until very hot and then immediately pour over the cucumbers, mix well.
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We lay out the salad in sterile jars and seal hermetically with lids

Add Korean carrot seasoning or sweet paprika if desired.

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Korean cucumbers kimchi

Kimchi cucumbers are the recipe for the popular and most delicious Korean appetizer. Korean cucumbers are spicy, spicy, crispy and very appetizing. They can be served immediately after preparation or prepared for the winter.

Ingredients:

  • 1 kg of cucumbers;
  • 30 g green onions;
  • 5 cloves of garlic;
  • 1 carrot;
  • 1 onion;
  • 40 g hot red pepper (flakes);
  • 15 g sweet paprika;
  • 3 tbsp. l. fish sauce;
  • 1 tbsp. l. brown sugar;
  • 1 tbsp. sesame seeds;
  • 60 ml of water;
  • 2 tbsp. l. salt.

Preparation:

We take fresh cucumbers, retreat from one edge about 1.5 cm and cut each fruit into four parts

Sprinkle them well with salt and leave for 30 minutes

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Cut the carrots into thin strips and chop the onions into thin quarters, transfer the vegetables to a common bowl

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  • We cut the green onions, but not too finely (about 1 cm each), chopping the garlic.
  • We send greens with garlic to a bowl with onions and carrots, then add hot pepper flakes, red paprika, brown sugar. Pour in water, fish sauce, add sesame seeds and mix everything well.
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  • We wash the cucumbers from salt, distribute the filling inside, put them on a plate and serve them to the table after 30 minutes.
  • If the appetizer is prepared for the winter, then we do not stand the cucumbers in salt, but immediately stuff it with the filling and put it in sterile jars.
  • Preparing the filling: for 1 liter of water - 5 tbsp. l. salt, 5 tsp. sugar and 10 tbsp. l. vinegar. Bring to a boil and pour in the cucumbers, cover with lids.
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Sterilize for 5 minutes, but no longer, so that the cucumbers remain crispy. We roll up the lids

Fish sauce can be replaced with 2 tsp.soy sauce plus 1 tsp. anchovy paste.

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Korean cucumbers with tomatoes

For the winter, you can prepare such a delicious snack as Korean cucumbers with tomatoes. The recipe is very simple. The piece can be stored until the next vegetable season.

Ingredients:

  • 1 kg of cucumbers;
  • 1 kg of tomatoes;
  • 1 tsp salt with a slide;
  • 2 tsp sugar with a slide;
  • ½ tsp coriander;
  • 1/3 tsp black pepper;
  • 4 cloves of garlic;
  • 70 ml vinegar (9%);
  • 100 ml of vegetable oil.
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Preparation:

  • Cut small cucumbers into circles and transfer to a deep saucepan or basin.
  • Remove the stalks from tomatoes and cut the vegetables into slices, send them to the cucumbers.
  • Now add finely chopped garlic, salt, sugar, black pepper, coriander to the vegetables, and pour in the vinegar and oil.
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  • Mix everything well and leave the salad to marinate for 2 hours.
  • Then we fill clean jars with a snack, be sure to put vegetables together with the juice that has come out, cover with lids.
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We sterilize 10 minutes from the moment of boiling and roll up

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It is not necessary to add seasoning for Korean carrots, although it will change the taste, but after trying a snack according to this recipe, you will understand that nothing else is needed.

Cucumbers for the winter in Korean with zucchini

As you know, cucumbers go well with various vegetables, including zucchini. Therefore, for the winter, you can also preserve such a delicious Korean-style snack, which is ideal for both everyday and festive meals.

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Ingredients:

  • 500 g of cucumbers;
  • 500 g zucchini;
  • 400 g carrots;
  • 250 g bell pepper;
  • 300 g onions;
  • 40 g parsley and dill;
  • 4 tbsp. l. sugar without a slide;
  • 1 tbsp. l. salt with a small slide;
  • 100 ml of vegetable oil;
  • 80 ml vinegar (9%);
  • 1 tbsp. l. seasonings for Korean carrots;
  • ½ tsp black pepper.

Preparation:

  1. We wash the zucchini well, cut off the tails on both sides, cut the fruits into thin strips.
  2. Grind the cucumbers with small strips, after cutting off the tails from the fruit.
  3. We also cut the bell pepper, chop the onion in half rings, finely chop the parsley and dill.
  4. Grate carrots for Korean dishes.
  5. Now we send all the prepared ingredients to a common bowl. Add sugar, salt, all the spices, bite and oil, and alter.
  6. Leave for 2 hours, but mix well every 20-25 minutes.
  7. We put the vegetable slices tightly in jars, fill them with the released juice and, covering them with lids, send them for sterilization for 10 minutes, then tighten them tightly.
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Chili and mustard can be used as an additional seasoning.

Korean cucumbers are the tastiest appetizer and the easiest recipe for this vegetable, both for the everyday table and for the winter. If you wish, you can always add other ingredients to the cucumbers, as well as use different spices, and not just seasoning for Korean carrots.

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