Cooking Korean carrots for the winter in jars

2024 Author: James Gerald | [email protected]. Last modified: 2023-12-17 14:00

• Category:

  blanks

• Cooking time:

  2 hours

Ingredients

• carrot
• garlic
• salt
• sugar
• coriander
• onion
• vegetable oil
• vinegar
• pepper

Below is a selection of recipes for cooking Korean carrots for the winter in jars. Step-by-step photos will help you stock up on a delicious and spicy snack for a long period until the next harvest.

Classic Korean version of carrots

The best base for this recipe is medium-sized root vegetables. To get very tasty Korean-style carrots for the winter in jars, the vegetable should first be soaked for a day in cold water, cutting off the ends on both sides.

Ingredients:

• 1 kg of carrots;
• 2 garlic cloves;
• 1 tsp salt;
• 1 tsp Sahara;
• ground black and red pepper - to taste and desire;
• 2 pinches coriander seeds;
• 1 tsp ground coriander seeds;
• 1 light onion;
• 7 tbsp. l. refined vegetable oil;
• 1 tbsp. l. vinegar 9%.

Preparation:

Since in the preparation of Korean carrots for the winter in jars, the shape of the product is important, we rub the peeled and dried root crops on a special grater, as shown in the photo for the recipe. As a last resort, to get a tasty workpiece, you can simply cut it with a knife into thin strips

• We send salt and sugar into a bowl with prepared raw materials, lightly grind the mass with our hands so that the vegetable begins to give off juice.
• Chop the peeled onion into small pieces, squeeze the garlic through a press. We also send all the remaining spices and seasonings according to the list here, except for vinegar and oil. Mix everything until smooth and send to a bowl with carrots.

• We add oil and vinegar to the workpiece, again mix everything with our hands so that the seasonings and spices are evenly distributed.
• We cover the Korean carrots with a plate of a smaller diameter and send them to a cold place for a day.

After 24 hours, we sterilize small jars, fill the metal lids with boiling water for 5 minutes. We lay out the workpiece in the container, slightly seal it with the back of a large spoon. Pour the juice obtained from pickling into jars filled with snacks

• Cover the bottom of a large pan with a thick towel, put blanks with carrots on it. We cover with lids, fill the container with cold water up to the hangers of the glass container and put the sterilizer on the stove.
• We turn on a strong fire, reduce it to the minimum, when the water around the cans begins to boil.
• We keep it on the stove for 10 minutes, remove it from the sterilizer and immediately roll it up.
• We turn the jars of Korean carrots upside down on a thick cloth, wrap them up. We put it away for storage in a day.

To prepare delicious Korean carrots for the winter in jars according to this simple recipe, you cannot take root crops with high tops. They are usually hard and not juicy enough.

Korean carrots without sterilization

The amount of spicy additives required to get tasty Korean-style carrots for the winter in cans can be adjusted at your discretion.

Ingredients:

• 1 kg of carrots;
• 200 g sugar;
• 1-2 tbsp. l. salt;
• 70-100 ml of vinegar 9%;
• 2-3 st. l. soy sauce;
• 100-150 ml of refined vegetable oil;
• 2-3 tsp coriander seeds;
• 2-3 tsp sesame seeds;
• 1 medium-sized onion;
• 1-2 tsp black peppercorns;
• garlic and hot paprika - to taste and desire.

Preparation:

Rub the peeled root vegetables on a special grater. Add salt and sugar. Mix and knead thoroughly with your hands

• We level the surface of the workpiece, cover it with a plate of smaller diameter and put a little pressure. For example, you can use a half liter jar of water. We leave it overnight.
• Drain the juice from the workpiece, pour soy sauce and vinegar into the carrots, mix.
• In a dry skillet, heat the coriander and black peppercorns, crush the spices in a mortar and send them to the carrots.

• We heat the oil in a frying pan, send the onion here, chopped into thin half rings. Fry until golden brown.
• We clean hot peppers, cut into large pieces. Add to the onion and fry until soft.

After a few minutes, put the sesame seeds and chopped garlic into the roast. Warm up a little more. Pour the flavored oil through a sieve into the carrots, mix thoroughly with your hands

• During this time, as a result of manipulating the seasonings in the appetizer, a piquant juice is formed. Gently pressing the shavings, pour it into a saucepan and bring to a boil.
• Place the carrots tightly in a sterile jar, fill them with boiling marinade and immediately close them with a steamed lid.

As soon as the delicious Korean carrots cool down, we send them to the refrigerator for storage. If the harvest is large, we sterilize the jars with snacks additionally in a water bath and send them to the cellar for the winter.

Until the 19th century, wild carrots were purple and very bitter. The vegetable we are accustomed to appeared thanks to the Dutch breeders, they brought out a new variety with pleasant taste as a gift to the royal family.

Korean carrots with cucumbers

An excellent recipe for getting aromatic and tasty Korean-style carrots for the winter in jars. Any cucumber will do, making it economical and easy to prepare. According to this recipe, 4 half-liter jars of very tasty snacks are obtained for the winter.

Ingredients:

• 2 kg of fresh cucumbers;
• 500 g carrots;
• 1 head of winter garlic;
• 100 g sugar;
• 50 g of salt;
• 20 g ready-made seasoning for Korean carrots;
• 100 ml vinegar 9%;
• 100 ml of refined oil.

Preparation:

• Soak cucumbers and carrots in cold water for several hours.
• After that, we rub dry and clean root crops on a special device with beautiful shavings. Add a little salt, lightly squeeze with your hands.

• Cut off the tips of cucumbers, remove ripe seeds if necessary. We cut them into cubes with a side no thicker than 0.5 mm.
• In a separate container with high sides, squeeze the peeled garlic through a press. We also send the remaining salt, sugar and the required amount of ready-made spicy mixture for pickling carrots here. Pour in oil and vinegar, stir with a spoon until smooth.

We send prepared vegetables into a dish of a suitable size, fill with marinade. Stir, leave for 2-3 hours so that all components are well saturated with spices

• We sterilize jars and lids in a convenient way.
• We send the present workpiece to the stove, bring to a boil. Simmer over low heat for 15 minutes, stir vegetables from time to time with a wooden spatula.
• Put the hot Korean-style carrots in warm jars along with the juice, immediately seal and turn over on a fabric substrate. We warm the blanks with an old blanket. We put it away for storage after 24 hours.

If the cucumbers are very old and have a tough skin, it is best to cut them off with a potato peeler. Otherwise, the workpieces may deteriorate during storage

Korean carrots with eggplant

Korean carrots for the winter are very tasty according to this simple recipe. In jars, such an appetizer looks very impressive, all components are soaked in spices during storage. The snack will perfectly complement your daily diet, especially in winter.

According to this recipe, about 6 liters of a savory snack is obtained, which is perfectly stored in room conditions.

Ingredients:

• 2 kg eggplant;
• 500 g carrots;
• 80 g table salt;
• 80 g of garlic;
• 200 ml vinegar 9%;
• 200 ml of refined oil;
• 2-3 bay leaves;
• 5-7 peas of allspice and black pepper;
• 30 g ready-made spices for Korean carrots;
• 2.5 liters of drinking water.

Preparation:

• Cut the washed and dried eggplants into large cubes.
• Wash the root vegetables thoroughly under the tap, wipe them dry with a kitchen towel and rub them on a special grater.
• We crush the garlic in a press or grind it into a gruel in a special device.

Mix eggplants and carrots in a large refractory dish, add salt here and fill with cold water. We send the pan with the preparation to the fire, bring to a boil

As soon as the mass boils, add pepper and bay leaves here, pour in the required amount of vinegar. Cover the vegetables with a lid, simmer over low heat for about 5 minutes

• Separate the vegetables from the marinade using a colander or metal sieve.
• In a large frying pan, heat the vegetable oil, send the blanched vegetables and crushed garlic here. Flavor the mass with ready-made seasoning, mix.
• We turn on the stove over medium heat, heat the mass for exactly 5 minutes, stirring all the time with a spatula.
• While the vegetables are languishing, we sterilize the dishes for preservation in any convenient way.
• We lay out very tasty Korean-style carrots for the winter in hot jars and immediately roll up.

Turn the finished canned food upside down on a thick towel. No need to wrap! As soon as the jars are cool, you can put them in the pantry

Eggplants of various shades, from golden to striped, are now on the market. Absolutely all varieties of vegetables are suitable for preparations for the winter.

Korean carrots with white cabbage

Budget procurement for the winter, during the season all the components cost literally a penny. Korean-style carrots in jars turn out to be very tasty if you supplement them with various vegetables. This recipe makes about 6 liters of a very tasty and aromatic snack.

Ingredients:

• 1.5 kg of fresh cabbage;
• 1 large red bell pepper;
• 2 carrots;
• 1 onion;
• 1 hot red pepper;
• 5 garlic cloves;
• 50 g of sugar;
• 80 ml vinegar 6%;
• 60 ml of refined vegetable oil;
• 1 tsp coriander seeds;
• 6-7 peas of allspice;
• 1, 5 Art. l. salt, as much as possible;
• 4-5 st. l. water for each jar.

Preparation:

• Shred cabbage into slices, put in a large bowl.
• Three peeled and washed root crops on a special grater are sent here.
• Cut the pepper into thick cubes, mix with the prepared vegetables.
• Chop the garlic finely, add to the total mass. Season everything with finely chopped hot pepper, sugar and salt, mix thoroughly.

• Grind the seeds of pepper and coriander in a mortar, send them to the total mass.
• Fry finely chopped onion in hot oil.
• We send the frying to the prepared vegetables, mix again and cover with a lid or a plate of a smaller diameter. Press slightly with your hands, leave the salad for 1 hour.

• We lay out the carrots in Korean for the winter in banks. We sterilize the workpieces in a water bath for about 25 minutes.
• We take out the canned food from the boiling water, immediately roll it up and turn it upside down on a substrate. We wrap it up, let it brew for about a day. We remove the cooled blanks into the cellar.

If you are cooking Korean-style carrots for the winter in jars with euro lids, you can immediately tighten the canned food tightly and sterilize them lying down, completely covered with water.