“Korean-style carrots” are one of the most delicious and favorite cold vegetable snacks among the dishes on the table, which is in high demand among people of different ages at any time of the year, on holidays and weekdays, prepared by housewives according to a home recipe or bought in a supermarket “ Ready meals and semi-finished products” and prepared by professional chefs.

This spicy and tasty dish of fresh carrots with spicy seasonings cannot be confused with any other dish, the aroma of allspice and coriander, crispy sweet-salty long straws cut from the orange carrot root. Korean-style carrots simply melt in your mouth and sometimes it seems impossible to stop; you want to try them in combination with cold cold cuts, sausages, boiled pork, carbonate and raw and smoked fish delicacies (salmon, halibut, salmon). In combination with hot dishes, Korean carrots can be used as a side dish, and they can also be consumed as an independent dish - this is an original cold salad and an appetizer for alcoholic drinks.

When preparing carrots in Korean, many housewives use ready-made commercial seasoning, which in the correct proportion consists of a mixture of coriander, sweet red pepper, chili pepper, garlic, basil, salt and sugar.

This greatly simplifies the process of preparing a delicious cold appetizer, because it is very quick and just involves grating fresh carrots on a special grater; you can also use a regular large kitchen grater for vegetables. Then you should mix the carrots with the prepared seasoning from the bag, previously diluted in hot vegetable oil mixed with food (apple) vinegar. Leave the prepared Korean carrot mixture in the refrigerator, and after a couple of hours you will have a wonderful, refreshing, spicy and tasty salad.

We offer a recipe for preparing winter carrot salad “Korean style” at home. To prepare it, we will need raw materials, seasonings, glass containers, some free time and the desire to cook and please ourselves and our loved ones with a very tasty meal. In winter, this appetizer will diversify your table and satisfy the most sophisticated taste requirements.

Product consumption:

• Fresh carrots - 3 kilograms.
• Korean carrot seasoning – 1 sachet or: 1 teaspoon of ground mixture of peppers (black, red, white, allspice) and 2 tablespoons of ground coriander and 1 teaspoon of ground basil.
• Granulated sugar – 200 grams (1 cup).
• Table salt – 2 tablespoons.
• Refined vegetable oil – 100 grams.
• Food vinegar 9% (apple) – 100 grams.
• Fresh garlic – 2 heads (12 cloves).

Product yield: 3.5–4.0 liters of Korean carrots.

If desired, you can add onions in the amount of 0.5 kilograms, but this is not mandatory. The recipe for preparing a canned snack for the winter “Korean-style carrots” consists of the following steps:

• 1 step. Preparation of raw materials.
• Step 2. Preparing glassware.
• Step 3. Preparing the salad.
• Step 4 Pasteurization of lettuce.
• Step 5 Storage.

Let’s start the process of preparing a delicious salad and look specifically at each step of the “Korean-style carrots for the winter” recipe.

Korean carrots for the winter in jars - 5 very tasty recipes

Delicious, spicy, Korean-style carrots are always present in our diet. Of course, in winter you can buy it and prepare such a snack

We prepare this snack in the fall, when the harvest in our garden takes place. We always try to make it larger than necessary for the winter.

So, we immediately start eating it. It’s impossible to look at such beauty and you immediately want to try it.

Rolled up in glass jars, it will last for a year, and when consumed, it remains fresh and crispy. And in winter, when we open it, you can try it right away.

Classic Korean carrot salad recipe at home

At home or at the dacha, you can prepare this appetizer according to the classic recipe.

Preparation:

Grate the carrots with a Korean carrot grater. If you don’t have such a grater, cut it with a knife into long strips, cut into shavings, using a simple large grater

Add 1 teaspoon of salt, 1 teaspoon of sugar. Mix the mixture with your hands until the mixture releases juice.

Place chopped garlic, finely chopped onions in a bowl with carrots, also ground coriander, black and red pepper. We pour everything into one place so that all the spices are mixed into one spice.

Pour in vinegar and vegetable oil. Now we need to mix everything thoroughly

Cover the bowl with a lid and put it in the refrigerator for a day

The next day, sterilize the jars and keep the lids in boiling water for 5 minutes. Place the contents of the bowl into jars, evenly distributing the juice released by the carrots

To sterilize, place the jars in a large saucepan and boil for 10 minutes over medium heat from the moment of boiling. Cover the jars with lids without twisting them, and place a piece of cloth on the bottom of the pan.

Make sure that the jars do not come into contact with the bottom of the pan, otherwise they may burst. Fill with warm water and place the pan on high heat.

We roll up hot cans with a wrench, tighten screws

Interesting: Caviar from baked eggplants and peppers for the winter without sterilization

Check for leaks, cover with something warm, leave to cool for 12-14 hours

The salad is ready, you can keep it in the pantry. Try it, it’s very tasty.

Korean carrot recipe with seasoning for Korean carrots

Very tasty Korean carrots are the basis for many salads. It can be kept juicy for quite a long time without any flavor enhancers.

Sterilization of cooked

For sterilization, take a large saucepan. To prevent the jars from cracking, place a towel or piece of cloth on the bottom. Pour warm water up to the hangers of the jars

Place the ingredients in a pan and turn on the stove. Boil over medium heat for 10 minutes, no longer needed

After sterilization, screw the lids tightly or roll them with a key.

Turn the jars over to ensure a good seal.

Interesting: Eggplants with walnuts and garlic for the winter

Cover with warm clothes and leave to cool for 12-14 hours. By this time it will have completely cooled down.

Korean carrots are ready, you can put them away for permanent storage

Try it, this is a very simple recipe.

How to deliciously prepare Korean carrot salad for the winter in jars

Another recipe for the most unique and delicious winter snack

Korean-style eggplant for the winter without onions

This dish is salty and has a spicy taste.

You will need:

• cabbage - 0.5 kg;
• eggplants - 2.5 kg;
• carrots - 0.3 kg;
• garlic - 100 g;
• granulated sugar - 3 tbsp;
• hot pepper - 1 piece;
• vinegar 9% - 200 ml.

Recipe:

1. Peel the eggplants, cut them lengthwise, place in salted water and cook for 10 minutes. Drain the water and place the eggplants under a press for 1 hour.
2. Finely chop the cabbage and carrots, cut the pepper into strips, and pass the garlic through a press.
3. Mix all the products, add vinegar and spices, mix again.
4. Leave for 3 hours, then transfer the mixture into jars and roll up.

Korean zucchini and eggplant

Korean Instant Carrots

We present the third and easiest recipe for Korean carrot salad. You can leave this type of salad for the winter, or try it in a few days.

Ingredients:

• carrots – 1 kg
• garlic – 1 head
• hot red pepper – 1 piece
• salt – 4 tablespoons
• sugar – 6-7 tablespoons
• regular vinegar - 3-4 tablespoons
• vegetable oil – 1 cup
• water – 0.5 l

Preparation:

1. Carrots must be prepared as in previous versions and mixed with chopped garlic. Then we take pre-washed jars, put in a slice of hot red pepper and add the carrot mixture.
2. Fill the jars with boiled water and leave to cool for 10-15 minutes. During these minutes we prepare the filling. Mix water, salt, sugar, vinegar and vegetable oil, mix well and bring to a boil. At the end, drain the regular water from the jars, add the prepared hot filling there, and immediately close the jars. The jars must be turned over and left like that for a while.
3. Experienced housewives prepare this salad because of its unique aroma and color. A bright orange salad can not only decorate your everyday table, but also your holiday table.

Korean cucumbers for the winter - the most delicious recipe

Very piquant cucumber rolls with an interesting carrot filling! This delicacy can be prepared for the next feast or saved for the winter. It's actually very easy to prepare!

An important nuance - for this we need long, even greens - not crooked or crooked. After all, we will need to turn them into thin slices. Otherwise, everything is as simple as shelling pears!

Ingredients:

• Cucumbers – 1 kg.
• Korean carrot seasoning
• Garlic – 8 cloves
• Medium carrots – 2 pcs.

Marinade:

• Water - half a liter
• Vegetable oil – 4 tbsp.
• Salt – 1 tbsp.
• Apple cider vinegar 6% – 4 tbsp.
• Granulated sugar – 50 gr.
• Bay leaf to taste
• Allspice and black peas

Preparation:

1. Let's start by preparing the carrots. We clean it, then use a grater for Korean vegetables. Just don’t make the straw too long so that it fits comfortably into the roll.

2. Using a regular fine grater, grate the peeled garlic. Place in a bowl with carrots.

3. Add seasoning to taste. If you already have it with salt, 1 tablespoon will be enough, because the marinade also contains salt.

4. Mix well. Let it marinate for half an hour.

In general, you can skip the process of pickling carrots and start stuffing them right away. But if it stands for a while, the straws will become softer. And this is more convenient when folding.

5. To cut greens, we will need a very ordinary vegetable peeler. First, wash them and cut off both ends. Be sure to check for bitterness. If any are found, do not use them! After all, the taste of the finished snack will be ruined.

6. We cut them into thin slices using the same vegetable peeler. The first plates with the peel can be removed - they will not be useful to us.

7. We sterilize the jar in any convenient way. Then we cool it. After all, if you place a cool roll in hot glass, it will crack.

8. Pour 500 ml into the pan. clean water. Add 50 grams here. granulated sugar and 1 tbsp. salt without a slide. Add a bay leaf and peppercorns (black and allspice) to taste. We put it on fire.

9. Pour in vinegar, stir and taste. If you are not satisfied with something, you can add salt, sugar or vinegar accordingly.

And if you overdo it with something, just add a little water. After all, the excess brine can be poured out later.

As soon as the liquid boils, remove from heat.

11. Now let's start creating beauty. Place one green slice in front of you. Place some carrot filling on one edge and roll it up. We fill the jar with them. On top, to prevent the products from unfolding, we place several slices of cucumber as a weighting agent.

12. For flavor, you can also add a sprig or umbrella of dill on top. Add vegetable oil. Pour in the hot marinade, along with the spices in it.

13. Screw on the lid, turn upside down and leave until cool. If you plan to eat right away, then let it marinate for 2-3 days.

Source –
https://youtu.be/6bbeopPa1XM

14. And if you plan to save such a delicious treat for the winter, you don’t need to screw the lid tightly. Immediately after pouring hot brine, let the workpiece cool a little, and then put it on sterilization.

To do this, place a small towel in the saucepan so that the glass does not burst. We put the jar here and pour in water so that it reaches the hangers of the glass container. Sterilize for 10-15 minutes, depending on the size of the container.

Then we cork it and put it upside down “under a fur coat.” When it cools down, you can transfer it to a permanent storage location.

Korean carrots for the winter - 7 delicious recipes for winter preparations

Korean-style canned carrots for the winter are a healthy and tasty snack, ideal for hot and meat dishes.

Carrots can be made according to the classic recipe, with a variety of herbs and spices, or you can complement its taste with a combination of various vegetables.

Preparing the preparation will not take much effort and time, and the pickled salad will turn out juicy, pleasantly spicy and very aromatic.

Classic Korean carrots for the winter

A vegetable salad with oriental seasonings will brighten the taste of any dish and add a touch of variety to the daily menu. It is better to prepare home-canned food using sterilization. This way you don’t have to worry about them spoiling and can safely store them in the kitchen.

Required ingredients:

• fresh carrots – 3.5 kg;
• vinegar (9%) – 110 ml;
• sunflower oil – 90 ml;
• garlic – 120 grams;
• sugar – 145 grams;
• salt – 40 grams;
• water – 120 ml;
• hot pepper – 10 grams;
• Korean spices – 50 grams.

Cooking:

1. Peel and wash the carrots, then chop them into long sticks in a food processor.
2. Peel the garlic and cut into small cubes.
3. Combine carrots and garlic in a saucepan, then add the remaining ingredients and add water.
4. Mash the salad with your hands, then close tightly and refrigerate for 10 hours.
5. After this, place the Korean-style pickled carrots in sterile jars and pour the juice on top.
6. Place the dishes in a larger basin and fill it with water so that it reaches the top of the jars. Then boil water and sterilize dishes with a volume of 0.5 liters - 12 minutes, and liter jars for about 30 minutes.
7. Roll up the treated jars with iron lids.

The finished carrots are firm, crispy, and have a refreshing, spicy-sweet taste. You can store canned food all season in a cool pantry.

Preparing for the winter in jars with the addition of cucumbers

The original carrot and cucumber salad has a pleasant taste and is easy to prepare. This treat is suitable for a family dinner and will look good on a holiday table.

How to cook without sterilization

This option for preparing Korean carrots does not require sterilization or heat treatment, due to which vitamins are preserved in them. The salad recipe is quite simple and even a novice cook can master it without any problems.

Korean marinated carrots with zucchini

This unusual but tasty combination of vegetables will pleasantly surprise everyone present at the dinner table. The spicy salad can be served with meat sauces, cutlets, potato pancakes, or eaten as an independent dish.

Recipe without cooking

This is the easiest way to cook carrots in Korean. This salad can be rolled up for the winter or put in a cold place and tasted after 2-3 days.

With coriander

Thanks to the successful combination of spices, Korean carrots with coriander are soft, full of juice and extremely tasty. Having mastered this recipe, in a short time you can get a wonderful treat suitable for everyday life and holidays.

Korean carrots with hot peppers

Fans of spicy dishes will certainly appreciate Korean carrots generously seasoned with hot pepper. This snack will be ideally combined with strong alcoholic drinks and therefore will especially appeal to men.

Korean regular carrots

When there is snow and frost outside, you want to stay at home and eat something delicious. Every housewife has delicious preparations in her closet, one of which is Korean-style carrot salad.

To prepare this version of the salad you need:

• carrots – 2 kg
• onions – 3 pieces
• garlic – 2 heads
• vegetable oil – 1 cup
• boiled water – 0.5 l
• salt – 1 tablespoon
• vinegar 70% - 2 tablespoons
• granulated sugar - 4 tablespoons
• seasoning for this salad - 1 package

Preparation:

1. The preparation of this version of the salad differs from the previous one. The first step is preparing the filling. To do this, take a deep plate, pour out the water, then add vinegar, sugar and salt.
2. Then stir well until done. After the filling is ready, proceed to the carrots. The carrots must be washed, peeled and grated. Divide the finished filling in half, pour half onto the carrots, mix and leave for 3 hours. After the set time, grate the garlic and add it to the carrot mixture, mix again and make a funnel in the center.
3. At the same time, prepare the seasoning from the packet and fry the onion in vegetable oil until tender. First, add the seasoning to the center of the carrot mixture, then the fried onion. At the end, mix everything and fill pre-sterilized jars. Winter preparations should be stored in a cool place, preferably in the refrigerator.

Korean-style fried eggplant for the winter “You’ll lick your fingers”

The peculiarity of this recipe is the use of an equal amount of vegetables, except for eggplants (they take 2 times more). This dish turns out incredibly tasty and is quick to prepare.

You will need:

• eggplants - 1 kg;
• carrots, bell peppers, onions - 0.5 kg each;
• granulated sugar - 1 tbsp;
• ground red and black pepper - ½ tsp each;
• salt - ½ tbsp;
• vinegar 9% - 5 tbsp;
• vegetable oil - 100 ml;
• ground coriander and turmeric - 1 tsp each.

How to cook:

1. Cut the eggplants into half rings 1 cm thick.
2. Dilute 1 tablespoon of salt in 1.5 liters of water, then pour the eggplants into it and leave them for 40 minutes. Cover the top of the container with a plate. This procedure will help remove the bitterness from the “little blue ones”.
3. Chop the garlic, cut the onion into half rings, cut the bell pepper into strips, grate the carrots on a Korean carrot grater.
4. Mix all ingredients except eggplant, add spices, salt, sugar, vinegar. Mix everything and leave for 20-30 minutes.
5. Rinse the finished eggplant pieces and squeeze lightly. Then fry in a frying pan on 2 sides until golden brown. Place the finished pieces on a wire rack to drain off excess oil. After this, add the eggplants to the pickled vegetables. Stir and leave for 2 hours, stirring occasionally.
6. Place the prepared mixture in sterilized jars.
7. Sterilize as in the first recipe, then roll up the jars.

Korean marinated eggplant

Korean spicy carrots

If you decide to cook a spicy version, then you will need:

• carrots – 5 kg
• garlic – 300 g
• onions - 2 pieces
• vinegar 70% - 30 ml
• vegetable oil - 100 ml
• salt - 15 g
• sugar - 4 teaspoons
• dried cilantro - 2 tablespoons
• ground red and black pepper - 1 teaspoon each

Preparation:

1. Keep in mind that this salad has a very simple recipe and does not take much time to prepare, so even a kitchen novice can easily prepare it. The first step is washing the carrots. Vegetables should be washed under running water, then peeled and grated. A regular grater cannot be used, as it will not produce a good result.
2. Be sure to use a grater designed for this salad. The carrot slices should be very thin and long.
3. The second step is seasoning the carrots. Season the finished carrots with sugar and salt, mix well, and leave for 20 minutes. Then add black and red pepper, mix again and leave for 20 minutes. Then add vinegar and mix thoroughly so that all the seasonings are absorbed into the carrots. Leave for another 30 minutes.
4. While the carrots are pickling, you need to heat the vegetable oil, add finely chopped onion and fry until the latter turns golden. When the onion is ready, you need to remove the dried cilantro and put it in the oil. We search the cilantro for another minute and add it to the carrots along with the onion. Leave the finished mixture for 20 minutes and add chopped garlic at the end.
5. The finished salad should be mixed well and that’s it. Glass jars must first be thoroughly washed, sterilized, filled with prepared salad and rolled up. Attention, the workpiece must be stored in a cool place.

How to cook Korean carrots for the winter: step-by-step recipe

We suggest preparing Korean-style carrots for winter harvesting according to our recipe.

Grocery list

Here are the ingredients of the salad:

• 1.5 kg of peeled carrots;
• 250 g peeled and chopped onions;
• 1 tbsp. spoon of salt;
• 100 g sugar;
• 50 ml vegetable oil;
• 50 ml 9 percent vinegar;
• 1 tbsp. a spoonful of ground coriander;
• 0.5 packets of “Korean Carrot Seasoning”;
• 1/2 teaspoon ground black pepper;
• 1 head of garlic.

Important! People who have high stomach acidity or are prone to allergies should not indulge in Korean carrot salad. The snack contains spices and vinegar, which can aggravate the situation with these ailments.

Kitchen appliances and utensils

To prepare Korean carrot salad for the winter, you need to prepare the following tools and utensils:

• a special “Korean grater” for grating carrots into long strips;
• an enamel, glass or plastic container with a lid for mixing salad ingredients;
• 0.5 liter jars;
• lids for preservation;
• knife and board for slicing onions;
• garlic chopper;
• Seaming machine;
• a saucepan for sterilizing jars of salad;
• a towel for wrapping the cans after rolling.

Special Korean grater for grating carrots
Important! You should not give Korean carrots to small children. Their digestive system is not ready to experiment with a dish that contains vinegar and hot spices.

Step-by-step recipe with photos

Now let's start preparing the snack:

1. Wash the carrots thoroughly, peel or scrape them, and rinse under running water. Grate the root vegetables using a Korean grater. Place the grated carrots in a container for mixing ingredients.
2. Chop the onion and add to the carrots.
3. Squeeze the peeled garlic through a chopper and add to the carrots and onions.
4. Add sugar, salt, coriander, ground black pepper and seasoning, pour vegetable oil and vinegar onto the chopped vegetables.
5. Mix the ingredients thoroughly with a spoon, and then press lightly with your hands so that the vegetables begin to release their juice.
6. Cover the container with the salad with a lid and place it in the refrigerator for a day.
7. Wash the soda cans and sterilize them.
8. The next day, place the infused snack in jars and pour the released juice evenly.
9. Place the salad jars in a pan of warm water, bring the water to a boil and sterilize the jars for 10 minutes.
10. Then remove the jars from the pan, cover them with boiled lids and roll up. Cover the top with a towel until the jars cool completely.

Did you know? Spicy dishes with added spices can relieve pain: when they are consumed, the nerve endings in the tongue are irritated, and the hormonal system tries to relieve pain, acting not locally, but as a whole, and reducing the pain threshold.

Video: how to cook carrots in Korean

How to properly store the workpiece

The storage requirements for canned Korean salad are the same as for any other canned food. In order for the prepared salad to be well preserved throughout the winter, the jars must be protected from direct sunlight, high humidity and temperature changes.

A cellar or pantry is suitable for this. If the house does not have these rooms, then a mezzanine or a glazed and insulated balcony will be quite suitable for this.

Carrots can be prepared in different ways: dried, frozen, or prepared into carrot juice or caviar.

What to serve carrots with

Korean-style carrots can be present both in daily meals and at holiday feasts.

This salad is eaten both as a separate dish and as a component in other salads, for example, with chicken or sausage.

Also very popular are the lavash rolls in which this snack is wrapped.

Spicy carrots are served with the following dishes and side dishes:

• pasta;
• mashed potatoes;
• fried potatoes;
• pork kebab;
• oven-baked pork;
• meat cooked in French;
• fried lamb;
• boiled or baked mackerel or trout;
• oven-baked or smoked chicken.

Korean carrot recipe

Making Korean carrots is not difficult. The cooking process takes only 15 minutes, plus a day for the marinade. Agree that 24 hours and 15 minutes for such a delicious dish, made independently with love at home, is quite a bit. What do we need to make Korean carrots?

Ingredients:

• Fresh carrots 1 kg;
• Garlic 4-5 cloves;
• Red and black pepper 4 small spoons;
• Vinegar 9% 2 large spoons;
• Salt one and a half small spoons;
• Sugar half a large spoon;
• Vegetable oil 50 g.

In addition, in order for Korean carrots to be successful, in addition to the products, you will need to purchase a special grater. Using it, you can chop the vegetable into long thin strips, as required for this recipe.

Step-by-step cooking scheme:

1. We clean our main vegetable.
2. We grate the root vegetable in long strips on a special grater, which was mentioned above.
3. Add salt, sugar and vinegar. This is the basis of any marinade for Korean carrots, no matter how many recipe variations there are. Leave the dish to marinate in these spices for 30 minutes until the juices release.
4. After this time, the seasoning for Korean carrots comes into play. Add about 2 teaspoons of black pepper and the same amount of red – this is what gives it that unique spicy taste. What makes Korean carrots Korean carrots. We also add finely chopped garlic for additional flavor and spice. In general, seasoning for Korean carrots is a flight of fancy. Each cook adds something to his own taste: some coriander, some paprika, some onion... Experiment based on your preferences.
5. Heat the oil in a frying pan, but do not boil. And then we add it to the almost finished snack.
6. We leave the finished salad overnight, or even better, for a day, to marinate. After 24 hours you can already enjoy the taste!

Recipes for pickling carrots in Korean for the winter at home

I suggest closing up a few jars of savory snacks – Korean pickled carrots – for the winter. You've probably eaten a salad with that name in a cafe or with friends. In fact, this is a very profitable dish, both due to the possibility of using it with meat, fish, chicken, and the cheapness of the products used in preparation.

I'm pleased with the ease of manufacture. There are many options for carrot salad, probably as many housewives as there are so many recipes. Let's try some of the most affordable and delicious Korean carrot recipes for the winter.

Korean carrots with coriander and chili pepper

My best friend gave me my first recipe for winter carrots in Korean. She taught me how to choose the right carrots for this salad. As she explained to me, the color of the root crop and its juiciness are important. The brighter the color of the vegetables, the better the taste of the preparations.

All the ingredients necessary for Korean carrots are given in the table. Their exact observance guarantees the desired spiciness of the snack.

Table of products for preparing winter salad at home.

Spices give vegetables the necessary taste. I use chopped coriander in this preparation, and add chili pepper for spiciness. It's also ground up.

Spice consumption table.

Let's start cooking with carrots. You'll have to tinker with it. First, wash it in warm water and clean it. Before rubbing, rinse in running water and pat dry with a towel.

Let's take a special grater, I bought myself a reasonable price for Korean carrots and have been using it for the second year now. The stripes turn out long, even, beautiful. I put them in a large enamel basin. I mix it in it before adding it.

I like garlic with large cloves. It is easier to clean. To grind it, I have a special miniature grater. I grate it and pour it into a bowl with carrots. This is where I send all the spices. I mix thoroughly with my hands. I don’t forget to put disposable gloves on them so that their skin doesn’t turn orange.

I cover the basin with cling film and put it on the shelf in the refrigerator. I have it there for at least 12 hours. During this time, the carrots produce juice and acquire the aroma of spices.

Part of the salad can be served to the table, please your household, and most of it can be sent to jars. I pre-wash them in several waters with soda and sterilize them in the microwave for 5-7 minutes.

I make sure to sterilize the salad placed in jars. After sterilization, it is stored for a long time and does not become soft. I put the jars in a saucepan with water and boil half-liter jars for 10-15 minutes, liter jars longer - 25 minutes.

I take the jars, sealed with iron lids, to the cellar for storage. Reviews from people who have tried the recipe are positive. Housewives young and old cook it and add it to their favorites.

Korean spicy carrots with cilantro

I especially like this version of preparing carrots for the winter in Korean. Probably because I like cilantro, only picked from the garden and dried. I'll tell you how to cook using it. This recipe requires 5 kg of carrots. I have to sweat while I wash, clean, and scrub. Five kilograms is not enough.

I put the carrots in a bowl and sprinkle them with salt. It takes 1 not full tablespoon and sugar - 2 tbsp. l. I stir it and let it sit for a while for 15-20 minutes. Sprinkle with pepper. I take a teaspoon each of red and black. In this version, I use 70% vinegar essence for canning. When I prepare the marinade, I add 30 ml 20 minutes after the peppers and mix again.

After the carrots, I peel the onions. I choose 2 large heads, peel them and chop them into small pieces. You also have to tinker with garlic. I weigh the heads; I need 300 g of clean cloves. I prefer to put a glove on my hand and grate the garlic. Without gloves, your fingers will sting.

I put a frying pan on the stove. The onion needs to be fried. When the color turns golden, I transfer it with a slotted spoon into a bowl with carrots. Pour dry, chopped cilantro into the remaining oil. Need 2 tbsp. l. 2 minutes is enough for the aroma of the herb to transfer into the oil.

Pour it into a bowl and stir the salad. Pour out the chopped garlic after 20 minutes. The mass must be mixed at short intervals several times. Spices should be distributed evenly throughout the entire volume. This recipe is without sterilization.

I put the prepared vegetable mass, the marinade, which has released its juice, into sterile jars. There is no need to add anything else to jars of Korean carrots for the winter. We seal them tightly with steamed lids and place them on a shelf in the refrigerator.

If you don't have time

Modern women often have no free time at all. They can recommend a simple method. With its help, you can prepare carrots for the winter or eat them in a day.

Preservation in this version of the salad occurs with the help of apple cider vinegar. The marinade will require 4 tbsp. l. In addition, the marinade requires 0.5 liters of water, 4 tablespoons of salt, 7 tablespoons of sugar and a full 250 g glass of vegetable oil. Place everything listed above in a saucepan and bring to a boil.

We prepare 1 kg of bright orange carrots, juicy and undamaged, 1 large head of garlic and 1 vigorous, hot pepper. Peel the carrots, wash them and grate them on a special grater . Remove the peel from the garlic, peel the cloves and pass through a garlic press.

Pour the garlic mass into the container where the carrots are and mix it with a spatula. At the same time, we sterilize the jars. Place pickled carrots on them and pour boiling brine over them. Canning quickly. We roll up the hot cans and put them under the fur coat. If you don’t have any free time, I recommend making this salad.

Any of the described options is good in its own way. Autumn is the time for preparations. At their dachas, many have grown a number of carrots. There is no guarantee that it will last until spring. But salads prepared according to the recipes I have tested will last in jars all year. You can open them at any time and feed your family some spicy deliciousness. Choose any of the recipes and start cooking.

Korean eggplant for the winter - recipe with seasoning for Korean carrots

These products are enough to prepare 3 0.65 liter cans.

You will need:

• eggplants - 1 kg;
• bell pepper - 3 pcs;
• carrots - 0.4 kg;
• onion - 3 pcs;
• salt - 4 tbsp;
• red capsicum - 1 pc.

For the marinade:

• vinegar 9% - 120 ml;
• vegetable oil - 5 tbsp;
• granulated sugar - 1 tbsp;
• salt - ½ tbsp;
• ground coriander - 1 tbsp;
• ground black pepper - 5 g;
• seasoning for Korean carrots - 1.5 tbsp.

How to cook:

1. Grate the carrots using a Korean carrot grater. Add 2 tbsp to the resulting mixture. salt, stir and leave to infuse.
2. Wash the eggplants, remove the stem, cut the vegetable lengthwise into 2 parts, then cut each part slightly diagonally into pieces 1 cm thick.
3. Pour 2 liters of water into the pan, add 2 tbsp. salt. After the water boils, throw the eggplant pieces into it and cover the container with a lid. Wait for the water to boil again and time for 3 minutes. After the specified time, turn off the heat, pour the eggplants into a colander to drain the water.
4. While the eggplants are cooling, start preparing other vegetables. Cut the pepper into thin strips, the onion into half rings, chop the garlic with a knife.
5. Mix all vegetables, except carrots.
6. Pour the carrots into a colander, rinse, squeeze and add to the vegetables along with the eggplants.
7. Pour seasoning for Korean carrots, spices into the prepared mixture, add sugar, salt, oil and vinegar. Mix everything thoroughly and carefully. Leave the composition to infuse for 15-20 minutes.
8. Sterilize the jars in the same way as in the previous recipe.

Korean-style fried eggplant for the winter “You’ll lick your fingers”