Recipe for cucumbers with Korean carrots for the winter. Cucumbers with Korean carrot seasoning. How to cook spicy cucumbers in Korean

Home Salads for the winter

Cucumber and onion salad for the winter is an excellent side dish for dishes; you can prepare many different snacks with it.

Cucumbers contain a lot of iodine, potassium, and no extra calories.

Everyone loves them, they erect monuments to them, there is even a world cucumber day.

You can add tomatoes, cabbage, carrots, garlic and various spices to salads.

Adding spices gives salads an aroma and a specific taste.

The marinade is sweet, sour and spicy and permeates the vegetables.

The cucumbers are crispy, the onions in the marinade are incredibly tasty.

The most important thing is that there must be high-quality raw materials. At the same time, cucumbers should not be early ripening or salad varieties.

Salads are prepared with and without sterilization.

When preparing salad without sterilization, you need to pay special attention to the freshness and quality of the ingredients and sterilize the jars.

Be sure to prepare several jars with different ingredients. A tasty, healthy and aromatic salad can be stored for a long time and delight family and friends, especially in the winter season.

How to prepare cucumber and onion salad for the winter - 15 varieties

Cucumber salad with onions “Young - green” - aromatic, tasty, with affordable ingredients
Salad of cucumbers, onions and tomatoes is a real find for lovers of summer vegetable salads
Salad "Nezhinsky" from cucumbers and onions without sterilization
Cucumber and onion salad for the winter - the simplest, without sterilization
Salad with cucumbers, onions and ketchup for the winter without sterilization
Salad with cucumbers and onions “Winter King” - the simplest of the most popular salads
Salad of cucumbers, onions, carrots and bell peppers for the winter - tasty, colorful and healthy
“Winter” salad with cucumbers, onions, tomatoes and sweet peppers - an excellent salad for winter
Salad with cucumbers, onions and carrots for the winter - a rainbow, delicious dish
Salad with cucumbers and onions for the winter - pickled cucumbers taste like fresh ones
“Autumn” salad with cucumbers and onions - healthy, colorful, beautiful and appetizing
Salad with cucumbers, onions, spices for the winter - aromatic, inexpensive, pickled
Salad with onions, carrots and cucumbers “For every taste”
Salad with cucumbers, onions “Raw” - without heat treatment with crispy cucumbers
Salad, canned from cucumbers, onions, tomatoes - aromatic, healthy and tasty

Video recipe for quick Korean cucumbers

The secret of Korean carrots has traveled thousands of kilometers and found its sincere fans on opposite sides of the Atlantic Ocean. The bravest housewives began culinary experiments using the same technologies, but with different products. They also got to cucumbers, and not only young fruits are suitable for salad.

After all, even the most caring housewife can find large cucumbers in her garden beds. It takes a day to miss how the giants lie among the green foliage or hang from the vines twining along the trellises. You don’t want to eat overgrown vegetables when there are plenty of crispy young cucumbers. But it’s also wasteful to throw away crops - literally everything is useful in a good farm.

You can prepare a Korean-style salad for the winter from overgrown fruits. The dish will turn out tasty and unusual; hardly anyone will guess that its main ingredient is slightly yellowed cucumbers. This material contains a rating of the best preparations for a long winter.

Cucumber salad with onions “Young - green” - aromatic, tasty, with affordable ingredients

Peppercorns and dill add aroma and unique taste to the salad.

It's universal. It can be used to add to vegetable stew, solyanka and many other dishes.

Ingredients:

Cucumbers – 2 kg.
Onion – 1 kg.
Sunflower oil – 18 tbsp. l.
Garlic – 4 cloves
Sugar – 5 tbsp. l.
Salt – 2.5 tbsp. l.
Vinegar 9% - 8 tbsp. l.
Mustard peas – 1 tbsp. l.
Pepper -1 tsp.
Peppercorns – 10 pcs.
Dill

Preparation:

Wash the cucumbers, cut into quarters and soak in cold water overnight.

Place in a saucepan: cucumbers, onions, cut into half rings. Add sugar, salt, pepper, chopped dill, mustard peas, oil and vinegar.

Mix the mixture and let stand for 3 hours.

Place the salad in the jars, fill to the top with the resulting juice and cover with lids.

Sterilize liter jars for 20 minutes, close tightly, and wrap until cool.

This is interesting

A list of ingredients and step-by-step instructions for preparing a dish are, of course, good. However, any recipe has a lot of subtleties and nuances. Regarding our “Korean” recipe, among the nuances are the following points:

the best time to pick cucumbers in the garden;
rules for choosing cucumber fruits on the market;
rationality of using overripe specimens;
pre-soaking rules;
principles for choosing carrots;
tips on how to quickly peel garlic;
pasteurization or sterilization;
selection of sealing caps.

Choosing cucumbers for a Korean recipe

Selecting cucumbers for pickling for the winter is a crucial moment. Maybe the question of choosing the fruits that will be cut into cubes can be taken more simply? Some points are really not important, and yet...

There are no strict rules regarding what time of day to pick cucumbers for canning in the garden. In the early morning and late evening, however, cucumber fruits are at their most resilient.
For preservation, it is best to buy cucumbers that clearly show that they have not been washed (slightly dirty). Why? During the washing process there is a risk of damaging the peel. And if the fruit was not used immediately after this, there is a possibility that the fermentation process began inside (although not manifested externally). This will negatively affect the taste of the canned cucumber.
To prepare Korean cucumbers, the size of the fruit does not matter much. Overripe, yellowed, soft specimens and fruits with yellow spots, however, are not suitable for “tasty” canning!
Dark green specimens with thin skin and the presence of dark spines are an absolute priority.
The elasticity of cucumbers on the market is checked by squeezing the ends (especially the tail ones).

Preparing cucumbers for preservation

Freshly picked, elastic cucumbers do not require pre-soaking. It is better to soak cucumbers from the market (store) in cold water for a period of 2 to 7 hours, depending on the degree of freshness and elasticity. It is advisable to change the water every two hours.

There is no clear opinion about which water is best to use. Residents of the private sector argue that there is nothing better than well and spring water. But where can you find one in the city? Some city dwellers use bottled, filtered, boiled, or infused with silver and copper. There are those who look at things more simply and use ordinary tap water. Still, chlorinated water is not the best option!

Important! Before soaking, the cucumbers should be washed under running water to remove garden dirt. A cloth with lint (microfiber, bamboo) will gently clean the surface of the fruit without damaging the peel.

Carrot selection

The principles for choosing carrots for our recipe are the same as for preparing a classic Korean carrot salad. Tender, juicy varieties of rich orange color are preferred. Larger specimens are much more convenient to rub.

The choice of tool for rubbing is not the least important. As for aesthetic perception, the mention of “Korean style”, present in the name of the snack, immediately conjures up the familiar shape of carrot stripes. For example, a universal knife (vegetable peeler + carrot knife in Korean, also called a “peeler”) makes a thin, flat cut, only vaguely reminiscent of the traditional shape. A professional grater with an attachment for cutting carrots into strips is another matter!

How to quickly peel garlic cloves

Do you know that professional chefs peel garlic completely differently from ordinary housewives in the kitchen? They simply don’t have time to carefully and scrupulously peel each individual clove! Conservation is a busy time. And if there is an opportunity to speed up (at least in the operation of peeling garlic cloves), why not use the experience of professionals?

Method 1. Cleaning the slice will take less than 1 second! Place a clove of garlic on a cutting board. Cover the top with the wide side of the chef's knife blade and press firmly. A characteristic click indicates a burst husk. All that remains is to easily remove it!

Method 2. Indispensable when you need to peel several cloves at once (our recipe uses 6 cloves per 1 kg of cucumbers). Place the cloves in a screw-on glass jar (if there are a very large number of cloves, then in a saucepan). The main thing is that there is enough free space left so that the garlic can freely hit the walls during the cleaning process. Screw on the lid of the jar (cover the pan with a lid). Shake vigorously for 10-20 seconds. Open the lid and remove the separated husks.

Reference! The above methods are relevant for cleaning garlic cloves with already dried scales. To clean young garlic, different principles are used.

Pasteurization or sterilization - which is better?

Strictly speaking, it is quite difficult to meet all the conditions for professional performance of both processes in a home kitchen. Some equipment and precise timing and temperatures are required.

The term sterilization has a fairly broad meaning. The purpose of sterilization in preservation is to disinfect products intended for long-term storage from pathogenic microorganisms. In the sense of disinfection, pasteurization is also a method of sterilization. Narrowing the topic and moving on to the differences, we can say that the difference is in the temperature height.

In a narrow sense, sterilization occurs only at temperatures of 100°C or more. This is an excellent option for heat treatment, but achieving 100% results at home requires effort. You can heat water to 100°C or more:

using a special sterilizer or autoclave;
adding salt to the water (101°C=66g/l; 105°C=255g/l; 110°C=478g/l);
using an oven, microwave oven, multicooker, pressure cooker.

Pasteurization is the oldest method of sterilization (mid-19th century). It is generally accepted that when using this approach, the nutritional value of products remains almost unchanged. The method is widely used for disinfecting canned foods in home kitchens, because it does not require the use of special equipment. All you need is a large saucepan and boiling water. Boiling water in a pan filled with jars with blanks provides a temperature of +70°C...+95°C (inside the jars), which fully meets the requirements of the technological process.

Pasteurized products have a shorter shelf life (unlike sterilized ones) and should be stored in a cool place. Some types of products (mushrooms, meat) require increased attention, such as sterilization, tindialization (pasteurization in several stages - usually up to three approaches).

Seaming Cap Selection

For sealing cucumbers in Korean, not any sealing lid will be equally good. The range of lids for preservation is small:

classic tin unvarnished (white);
classic tin varnished (yellow);
twist-off (twisting);
glass (already become a rarity).

For workpieces that have an acidic environment (in particular, vinegar in the composition), it is better to use classic varnished tin (yellow) or a modern twist-off model.

Our ingenious housewives cook everything from cucumbers - soups, salads, pickles, pickled dishes. However, this diversity has already become familiar, but you really want to surprise your guests and household members! If you have a love for spicy food and culinary experiments, a Korean cucumber appetizer is a win-win option! It turns out that Korean cuisine is quite multifaceted, so everyone will find oriental food to their liking.

Salad of cucumbers, onions and tomatoes is a real find for lovers of summer vegetable salads

This salad is one of the simplest, healthy, tasty and of particular interest. It is one of the most popular ingredients.

Ingredients:

0 gherkins - 1 kg.
Onion - 2 pcs.
Tomatoes - 1 kg.
Vinegar - 150 ml.
Sugar - 4 tbsp. l.
Salt - 2 tbsp. l.
Water - 2 liters

Preparation:

Cut onions and cucumbers into rings, tomatoes into 4 slices.

Lay vegetables to the top of the jar in layers: cucumbers, tomatoes, onions.

To prepare the marinade, before boiling the water, add salt, sugar and vinegar to the water.

Pour the boiled marinade into jars with vegetables.

Sterilize one-liter jars for 15 minutes and immediately roll up. Turn the jars over.

Salad "Nezhinsky" from cucumbers and onions without sterilization

This salad features a fairly large amount of onions (ratio about 1:3).

You can use fresh, overgrown cucumbers, which are not suitable whole for pickling.

Ingredients:

Cucumbers - 2.5 kg.
Onion - 0.6 kg.
Vegetable oil - 150 ml.
Vinegar 9% - 50 ml.
Sugar - 2.5 tbsp. l.
Parsley or dill - 50 g.
Salt - 1 tbsp. l.
Bay leaf - 3 pcs.
Black pepper - 1 tbsp. l.
Sweet peas - 5 pcs.

Preparation:

Soak the cucumbers in water for at least an hour.

Cut the onions and cucumbers into half rings,

sprinkle with sugar and salt, stir. Let sit for half an hour until juice forms.

Place spices, sugar, oil and vinegar in a saucepan, mix everything.

Place the vegetables in a saucepan and put on fire.

Add chopped herbs and boil for 5 minutes, stirring.

Pay attention to the color of the cucumbers. As it heats, the bright green color will turn dark and the cucumbers will become translucent.

Distribute the salad into jars and seal tightly with lids. Turn it over and wrap it in a blanket.

Cucumber and onion salad for the winter - the simplest, without sterilization

Cucumbers in the salad are sweet and sour, aromatic. The marinade is moderately spicy and pleasant to the taste. Garlic gives the salad its sharpness and piquancy.

Ingredients:

Cucumbers – 1 kg.
Onion – 100 g.
Sugar – 2 tbsp. l.
Salt – 1 tsp.
Vinegar – 20 g.
Vegetable oil – 50 g.
Black pepper – ½ tsp.
Garlic - 6 cloves
Hot pepper – 1 pc.

Preparation:

Cut cucumbers into circles, peppers into thin slices.

Transfer to a bowl, add sugar, salt, mix well and let stand for at least an hour to form juice.

Add oil, vinegar, pepper and mix everything.

Boil the mixture for three minutes.

Add hot peppers and garlic, cutting them. Boil for another 3 - 4 minutes.

Please note that the cucumbers should lighten.

Place the salad in sterilized liter jars, compact and fill with brine to the very top.

Roll up the jars, turn them over and insulate them for uniform cooling.

How to cook Korean cucumbers at home

Fans of food with “sparkle” will appreciate different recipes for preparing vegetables. Fans of spicy culinary dishes will definitely like Korean cucumbers for the winter. You can pickle green vegetables using various technologies. The most popular methods for preparing delicious preserves are described below. If you follow the recipe exactly, you will get an unusual, spicy snack (as in the photo).

According to this recipe, it is better to pickle small young vegetables for the winter - pickles (before they have time to outgrow). Korean winter preparation is aromatic, crispy and very tasty. Required ingredients:

cucumbers – 4 kg;
ground pepper - two tbsp. l.;
mustard powder – 2 tablespoons;
garlic - three large cloves;
vegetable oil, vinegar - 200 grams each;
salt – 200 g;
sugar – 100 g.

Here’s how to pickle cucumbers in Korean for the winter:

Vegetables are washed well and cut lengthwise.
Pepper, granulated sugar, salt and chopped garlic are added to them.
The resulting mass is poured with oil, mixed thoroughly and infused for 3 hours.
The salad is placed in liter jars and filled with brine.
The sterilized container is rolled up and cooled.
A Korean-style cucumber appetizer is perfectly saturated and will become an indispensable delicacy on a winter, bad day.

Instant Korean spicy cucumbers without sterilization

Especially for those housewives who do not want to waste time on sterilization, there is an easy recipe for sweet and sour Korean cucumbers for the winter. This salad will perfectly complement any dish. It turns out spicy, piquant and incredibly tasty. Products for preparing snacks:

green fruits – 6 kg;
yellow salad pepper – 8 pcs.;
tomatoes – 3 kg;
garlic – 2 heads;
hot pepper – 1 pc.;
sugar - glass;
salt – 4 tbsp. l.;
seasoning for Korean carrots - large spoon;
vinegar - 1 glass;
purified sunflower oil – 2 cups.

It is necessary to marinate a salad with cucumbers in Korean according to the following algorithm:

Tomatoes and peppers are washed well and ground in a meat grinder or food processor.
Chopped garlic and Korean seasoning are added to the vegetables.
The main ingredient is cut lengthwise and mixed with the rest of the vegetables.
The mixture is placed in a cauldron or large copper bowl. Granulated sugar, salt, and vegetable oil are added to it.
The products are thoroughly mixed, brought to a boil, and cooked for 15 minutes. Vinegar is poured into the future spicy snack. Boil for five minutes.
The salad is placed in jars and closed tightly.
Korean pickled cucumbers are wrapped up for the winter and left for 24 hours.
Can be stored in the refrigerator.

How to cook cucumbers and carrots in Korean for the winter

If you want to cook something extraordinary, you can try a preparation made from cucumbers and carrots. This appetizer is both tender and spicy. Salad ingredients:

cucumbers – 2 kg;
garlic – 2 heads;
carrots – 200 g;
sunflower oil – 150 ml;
sugar – 50 g;
vinegar – 150 ml;
salt - a large spoon;
special “Korean” seasoning – 1 tbsp. spoon.

Korean-style cucumber and carrot salad for the winter is made using the following step-by-step method:

Cut the main product into quarters, chop the carrots, peel the garlic, crush under a press. All these ingredients are mixed in one container.
Sugar, oil, vinegar, salt and seasoning are added to the vegetables.
Mix the ingredients thoroughly and leave for 24 hours.
The salad is placed in sterilized jars and filled with marinade.
The containers are covered with lids, sterilized for 10 minutes, and rolled up.

Korean cucumber salad for the winter

The standard recipe for fans of hot appetizers is juicy, sweet and moderately spicy cucumbers. Thanks to the addition of different seasonings, the salad gets many different flavors. Products for cooking:

main ingredient – 2 kg;
sugar – ½ cup;
vinegar - ½ cup;
garlic - head;
salt – 50 g;
refined vegetable oil – ½ cup;
ground coriander, suneli hops - ½ tsp each;
cumin - a third of a small spoon;
ground chili pepper - a quarter of a teaspoon.

Here's how to marinate cucumbers with Korean seasoning:

First, the cucumbers are washed, dried, and cut into circles.
Vegetables are laid out in a large container, supplemented with chopped garlic, sprinkled with sugar, salt, and seasonings. Season with sunflower oil and vinegar.
All ingredients are mixed and marinated for 4 hours.
The snack is placed in jars and covered with sterilized lids.
The container is placed in a pan of water. The liquid is brought to a boil, the jars are sterilized for 10 minutes and rolled up.
The preservation is wrapped in a warm blanket and left with the lids down for a day.

Korean-style fresh cucumber salad for the winter in a slow cooker

Another non-standard recipe for making crispy cucumbers involves using a slow cooker. To make a tasty, rich, spicy dish for the winter, the following products will come in handy:

cucumbers – 3 kg;
carrots – 500 g;
vinegar - glass;
garlic - a couple of heads;
onion – ½ part;
sugar – ½ tbsp.;
salt - two tbsp. l.;
sunflower oil - a glass;
seasoning for Korean carrots – 2 tbsp. l.

Method of preparing lightly salted winter “fiery” preparation:

Cucumbers are cut into strips, carrots are grated.
Garlic and onion are chopped with a knife.
Everything is mixed, butter, sugar, salt, vinegar, and Korean seasoning are added.
The appetizer is marinated in a cool place for 24 hours.
The spicy preparation is placed in a glass container, which is sterilized for 10 minutes in a slow cooker. The “Multi-cook” mode is suitable for this.
Roll up the jars and send them for storage.

Korean pickled cucumbers with sesame seeds

There are a lot of unusual ways to prepare spicy cucumbers. The following recipe also applies to such methods. Cucumbers in an incredibly tasty sauce with sesame seeds are crispy, piquant and aromatic. This dish captivates from the first tasting. Salad ingredients:

fresh cucumbers – kg;
vinegar - 2 tbsp. l.;
soy sauce – 4 tbsp. l.;
salt – 2 tbsp. l.;
sesame - Art. l.;
hot red pepper - teaspoon;
garlic – 4 pieces;
refined sunflower oil – 4 tbsp. l.;
sugar - three tbsp. l.;
sweet paprika – 4 tsp;
hot pepper – 2 pcs.

Algorithm for creating a winter savory preparation:

The cucumbers are washed, dried with a paper towel, and cut into cubes.
Then they are laid out in a deep container, salted, mixed and infused for 40 minutes.
Sesame seeds are washed, dried, and fried in a heated frying pan.
Grind hot pepper and garlic with a press.
The main product is carefully squeezed out of the liquid and transferred to another container.
Next, the future appetizer is seasoned with sauce, sugar, vinegar, and mixed.
Roasted sesame seeds, paprika, garlic, and hot pepper are added.
Sunflower oil is slightly heated in a frying pan (overheats), cooled for a couple of minutes. It must be poured into the spicy mixture.
Everything is mixed, placed in jars, and sterilized 20-30 minutes after boiling.
All that remains is to preserve it and wrap it in something warm.

Salad with cucumbers, onions and ketchup for the winter without sterilization

The salad is aromatic, tender with thick ketchup. The aroma of the salad is given by many herbs, allspice and garlic. They gave their taste and aroma to the salad. Without sterilizing the lettuce, a lot of time is saved.

Ingredients:

Cucumbers - 1.5 kg.
Tomatoes - 1.5 kg.
Onion - 3 pcs.
Garlic - 1 head
Sugar -70 g.
Vinegar 9% - 3 tbsp. l.
Salt - 2 tbsp. l.
Allspice and black pepper - 10 pcs.
Cloves - 2 pcs.
Basil and parsley - 1 sprig each

The salad can be prepared with tomato paste. However, it tastes better with homemade ketchup.

Preparation:

Prepare ketchup. Peel the tomatoes and cut into pieces.

Boil over low heat for 10 minutes (until the tomatoes soften).

Rub the resulting mass on a grater and evaporate until ketchup becomes thick.

Add sugar, salt, spices and herbs (you don’t have to chop them).

Stir, add vinegar and cook for ten minutes.

Cut cucumbers into slices, onions into thin half rings, finely chop garlic.

Add ketchup to the vegetables and simmer for 20 minutes, stirring.

Place the salad in hot sterilized jars, seal and seal tightly with sterilized lids.

Turn the jars over, after cooling, move them to a cool place for storage.

Salad with cucumbers and onions “Winter King” - the simplest of the most popular salads

Cucumbers are everyone's favorite. In the marinade they are crispy and firm. Sweet and sour marinade is a wonderful drink. Pickled onions are very tasty. Garlic adds a piquant, rich taste to the salad.

Ingredients:

Cucumbers - 1 kg.
Onion - 100 g.
Salt - 1 tsp.
Sugar - 2 tbsp. l.
Vinegar 9% - 20 g.
Vegetable oil - 60 g.
Garlic – 4 cloves
Black pepper - 1/2 tsp.

Preparation:

Cut the cucumbers into circles, the onion into half rings and place in a saucepan. Add sugar, salt, mix well, let stand for 40 minutes.

Pour vinegar, oil into a container, add black pepper and mix well.

Bring the salad to a boil, add chopped garlic.

Boil the salad over low heat for 5 minutes.

Place the hot salad into jars and cover with metal or plastic lids.

Turn the jars over and cover with a warm blanket to cool evenly.

Pickled cucumbers with carrots “In a hurry”

Ingredients:

sugar – 0.5 tbsp. l.;
cucumbers – 300 grams;
mustard – 1 tsp;
vinegar - 1 tbsp. l.;
carrots – 100 grams;
sunflower oil – 1 tbsp. l.;
salad onion – ½ onion;
dill – 1 tsp;
salt - a third of a teaspoon;
chopped coriander - a third of a tsp.

Cooking steps:

First you need to deal with cucumbers. They should be fresh and tight. To make cucumbers crispy, place them in cool water for an hour.
Trim the stems of the cucumbers and cut them into small cubes. Cucumbers are poured into a bowl.
It is recommended to choose sweet varieties of carrots, this will give the snack a piquant taste. The carrots need to be washed, peeled and chopped using a grater designed for Korean carrots. If you don’t have such a grater at hand, you can use a regular one with a large attachment. Add carrots to cucumbers.
Peel the onion, wash and chop into half rings.
Dill is also washed and chopped.
Onions and dill can be poured into a bowl with vegetables.
Then all the prepared ingredients need to be salted, sugar, sunflower oil, vinegar, and mustard added.
To give the snack a delicious aroma, you can add dried coriander. This is a great addition to vegetables.
All the contents of the bowl must be mixed well and placed in glass containers. Next, you need to put the snack in the refrigerator.

The workpiece is stored for a long time. And the aroma is like fresh vegetables.

Salad of cucumbers, onions, carrots and bell peppers for the winter - tasty, colorful and healthy

Garlic gives the salad richness and a special taste, dill gives it aroma, carrots and bell peppers give it a beautiful appearance and taste.

Ingredients:

Cucumbers – 5 kg.
Onions, carrots, peppers - 1 kg each.
Vegetable oil – 1.5 tbsp. l.
Garlic – 2 heads
Salt – 3 tbsp. l.
Dill - 150 g.

Preparation:

Wash and cut the vegetables. Cut the onion into rings and place in a saucepan or bowl.

Cut the bell pepper into rings and add to the onion.

Cut the cucumbers into cubes, carrots into strips, garlic into small pieces. Add salt, sugar, add oil and vinegar, mix everything well.

Let stand for 40 minutes until the brine appears and add finely chopped dill. Place the mixture into clean jars and cover with the prepared lids.

Sterilize liter jars for 20 minutes, half-liter jars for 15 minutes.

Roll up the cans.

How to make Korean cucumbers on a grater for the winter

Sometimes the harvest of cucumbers can be very surprising when they grow in different sizes and shapes, and do not look very nice when rolled up. But there are recipes that help solve this problem; you just need to grate the cucumbers using a Korean carrot grater. And, if you add the carrots themselves, chopped in the same way, to the salad, then in winter your household will be treated to a tasty and healthy Korean treat.

Ingredients:

Carrots – 0.7 kg.
Cucumbers – 1.5 kg.
Vegetable oil (preferably sunflower) – 100 ml.
Seasoning for Korean carrots – 1 packet.
Granulated sugar – 100 gr.
Salt – 1.5 tbsp. l.
Garlic – 1-2 heads
Vinegar – 100 ml (9%).

Algorithm of actions:

Prepare the cucumbers, cover with water for 4 hours. Wash thoroughly. Trim the ends. Grind using a grater.
Wash and peel the carrots. Carry out the same technological process as with cucumbers - grate.
Pass the cloves of garlic, peeled and washed, through a press. Send to vegetables.
Prepare the marinade - mix oil, vinegar, Korean seasoning, salt, sugar. Pour the delicious-smelling marinade over the vegetables.
Leave for a while (4-5 hours). Be sure to lightly shake the vegetables every hour to ensure even marinating.
Sterilize salad jars in the oven. Place vegetables in them. Add marinade, the amount of which will increase due to the released cucumber juice.
The process is not complete - the jars must be sterilized in a container of boiling water. You need to place the jars in warm water and then bring it to a boil.
Leave for 15-20 minutes. After sterilization, roll up and cover with something warm (blanket, blanket).

A magnificent, bright and tasty duet of cucumbers and carrots will delight you more than once in a snow-white winter!

“Winter” salad with cucumbers, onions, tomatoes and sweet peppers - an excellent salad for winter

The salad is beautiful and healthy. It differs in that it can be prepared from cucumbers and tomatoes, which are not the right size for pickling or pickling.

Ingredients:

Cucumbers - 1.5 kg.
Onion – 0.5 kg.
Tomatoes - 1 kg.
Bell pepper – 0.8 kg.
Vegetable oil - 120 ml.
Sugar - 70 g.
Salt - 3 tbsp. l.
Pepper mixture - 0.5 tsp.
Acetic acid (70%) - 1 tsp. (per 0.5 liters of water)
Parsley - 1 bunch

Preparation:

Cut the cucumbers into slices, onions into half rings, tomatoes into slices.

Remove the seeds and core from the pepper and cut into rings, chop the greens.

Place the vegetables in a saucepan, add salt and pepper, add vegetable oil and sugar, mix everything.

Bring the contents to a boil and simmer for thirty minutes.

Transfer the hot salad into sterilized jars, pour acetic acid (1 teaspoon per 0.5-liter jar) and sterilize for 20 minutes.

Close the lids of the jars and turn them over. Store canned salad in a cool place.

Korean cucumbers and carrots

There are several recipes combining carrots and cucumbers with a spicy seasoning. The site will be happy to share useful information and teach you how to prepare for the winter without any problems.

How to cook cucumbers in Korean the traditional way

Let's prepare the ingredients of the dish:

one and a half kilograms of cucumbers;
200 grams of carrots;
ready-made seasoning for Korean carrots;
9% vinegar in a volume of 0.5 cups;
the same amount of purified vegetable oil;
8-10 cloves of garlic;
salt - tablespoon;
sugar – 2 tablespoons.

We clean and grate the carrots on a coarse grater, and ideally on a grater for Korean salads. Cut the cucumbers lengthwise, and then cut each half into 4 more pieces. In total, one fruit should yield 8 neat pieces. Crush the garlic and mix with vegetables. Add salt, sugar, oil, vinegar, mix everything. Close the container and let the salad brew for 8-10 hours at room temperature. During this time, we will prepare the containers for preservation: we will thoroughly wash and sterilize the jars and lids.

Interesting!
It turns out that you can prepare jars for sealing in three ways: in a water bath, in the oven, and even in the microwave. Whatever you use, the container will be perfectly disinfected and will preserve the preparations for several years.

Next, put the appetizer in jars and fill it with the resulting marinade. Cover with metal lids and place in a large saucepan with water for sterilization. Boil half-liter jars for 15 minutes, 0.7-1 liter containers for 20 minutes. After this, roll up the lids and place the preserves upside down under a warm blanket for about a day.

Method two, economical

Small, smooth cucumbers, as a rule, are made pickled, lightly salted or salted, that is, they are sent whole to a jar. But what to do with the lion's share of second-class vegetables? The same Koreans came up with an excellent way out of this situation: overgrown cucumbers should be chopped so that they acquire the same appearance as carrots.

What do we need?

5 kg of cucumbers;
4 large carrots;
2 heads of garlic;
30 grams of Korean carrot seasoning;
250 ml sunflower oil and the same amount of vinegar 9%;
half a glass of sugar;
2 tablespoons salt.

Cut the vegetables into thin strips. Combine carrots and cucumbers with Korean seasoning, add grated garlic and oil. vinegar, sugar, salt, mix all ingredients.

Advice!
If you use large cucumbers, then you should cut off only the hard part of the fruit. The core, that is, a segment of seeds, will not be able to hold the shape of a straw and will turn into mush. By the way, a double-sided vegetable peeler can handle thin slicing quickly and accurately.

Cover the dish with cling film and place in the refrigerator for a day. Stir the salad periodically. Then we put it in sterile jars, and pour the marinade liquid here. Sterilize for 15 minutes and seal. After cooling, store in a cool place.

Method three, with a spark

It will please fans of very spicy taste sensations. For this recipe you need:

3 kg of cucumbers;
3 large carrots;
7 cloves of garlic;
half a glass of vegetable oil;
3 tablespoons of mustard grains and the same amount of salt;
6 tablespoons granulated sugar;
vinegar 9% – 150 ml;
1 teaspoon each of red and black ground pepper.

We cut the cucumbers into strips, grate the carrots on a special grater. Add all the remaining ingredients and spices, mix thoroughly and leave to marinate for two hours. Then mix again and pack into sterile jars. Boil for 15 minutes, roll up, put in a warm place and wait until it cools completely.

Korean-style cucumbers “with sparkle”

Salad with cucumbers, onions and carrots for the winter - a rainbow, delicious dish

The salad is delicious, beautiful, healthy. The products used for it are the simplest and most affordable.

If you like spicier dishes, then this recipe is perfect for you; feel free to add pepper and you will get an excellent winter snack that will suit any table.

Ingredients:

Cucumbers - 4 kg.
Onion - 250 g.
Carrots - 3 pcs.
Sugar and salt - ¼ cup
Vegetable oil – ½ cup
Vinegar 3% - 1/2 cup
Bay leaf - 4 pcs.
Peppercorns – 6 pcs.

Preparation:

Cut the cucumbers to your taste, the onions into halves of rings, and the carrots into strips. Place in a saucepan and stir.

Prepare the marinade: pour vinegar, oil into a bowl, add sugar, salt, pepper, bay leaf and bring to a boil.

Pour the marinade into the vegetables, mix and fill sterilized jars with salad.

Sterilize jars: half-liter jars - 10 minutes, liter jars - 15 minutes.

Remove from water, invert and cool.

Salad with Korean carrots and chicken - cabbage and walnuts

Another simple recipe for a dish you love, I think.

Ingredients:

Chicken meat - 200 gr.;
White cabbage - 150 gr.;
Korean carrots - 200 gr.;
Onion - 1 piece;
Eggs - 3 pcs;
Walnuts - 50 gr.;
Salt, mayonnaise.

Preparation:

Chicken meat and eggs are boiled until fully cooked. The next step is to clean and cut the food into pieces. The cabbage is chopped, the nuts are crushed. In a salad bowl, combine all the salad ingredients, add salt, season with mayonnaise and mix.

“Autumn” salad with cucumbers and onions - healthy, colorful, beautiful and appetizing

The salad contains various vegetables that autumn is rich in. It contains a lot of different vitamins. It is very useful especially in winter.

Ingredients:

Cucumbers - 3 kg.
Bell peppers, onions, cabbage, tomatoes and carrots - 1 kg each.
Vegetable oil - 0.5 kg.
Vinegar 3% - 1 glass
Salt - to taste

Preparation:

Cut all vegetables into strips.

Put vegetables, salt in a pan, pour oil, vinegar, mix everything.

After sterilizing, place the salad in jars.

Sterilize jars of salad: 500 ml. - 10 minutes, 1000 ml. -15 minutes.

Remove the jars from the water, turn them over and cool.

Salad with cucumbers, onions, spices for the winter - aromatic, inexpensive, pickled

A salad with a pleasant marinade, with a specific taste that is given by spices.

Ingredients:

Cucumbers - 5 kg.
Onion - 0.5 kg.
Cumin - 2 tsp.
For filling:
Sugar - 1.5 cups
Salt - 2 cups
Vinegar 9% – 1 liter
Black pepper - 10 pcs.
Water - 3 liters

Preparation:

Cut the cucumbers into circles, add salt and cumin seeds, add pepper and chopped onion.

Let the mixture sit for two hours and then bring to a boil.

Fill the jars with salad, sterilize them, pour in the marinade.

Sterilize jars of salad: 500 ml. - 10 minutes, 1000 ml - 15 minutes.

Turn jars upside down and cool.

Salad with onions, carrots and cucumbers “For every taste”

Cucumbers are crispy and pleasant to the taste. You can use cucumbers of different types. Carrots add beautiful color to the salad, excellent taste, and green aroma. Snack salad.

Ingredients:

Cucumbers – 1.5 kg.
Onion – 0.5 kg.
Carrots – 150 g.
Sugar – 3 tbsp. l.
Vegetable oil – 50 ml.
Garlic - 2 cloves
Vinegar 9% - 50 ml.
Salt – 1 tbsp. l.
Parsley, ground pepper and dill - to taste
Hot pepper – 1 piece

Preparation:

Cut cucumbers and onions into rings, carrots into small cubes.

Place all the vegetables in a saucepan, add pepper, add oil and mix everything well.

Leave for 3 hours so that the cucumbers are soaked in the marinade.

Place garlic, chopped hot pepper, and other vegetables on the bottom of a sterilized jar. Pour in the brine.

500 ml jars. sterilize for 12 minutes.

Cover with a blanket until cool.

Korean cucumbers without sterilization

Option 1.

It has a refined taste and can please even those who are not enthusiastic about Korean cuisine. Ingredients:

2 kg of cucumbers;
500 grams of carrots;
3 medium cloves of garlic;
30 ml table 9% vinegar;
50 grams of salt and twice as much sugar;
25 grams of refined sunflower oil;
0.5 teaspoon each of ground black pepper and coriander.

Chop the vegetables into strips, mix, squeezing slightly so that the juice begins to release. Immediately place in clean jars. We will cook the marinade from the remaining ingredients. Combine everything in an enamel saucepan, bring to a boil over medium heat and stir constantly. Remove from the stove, cover with a lid and let sit for at least 5 hours. Next, bring the marinade to a boil again, pour the liquid over the vegetables and roll up without delay.

Option 2.

It significantly saves the effort of the cook, since it does not involve any heat treatment.

Required Products:

3 cucumbers;
2 cloves of garlic;
red onion;
a tablespoon of soy sauce;
a teaspoon of sugar and sesame seeds;
0.5 teaspoon each of salt and red pepper.

Wash the cucumbers and cut them into bars. Add salt, mix well and leave for 3 hours so that the vegetables release their juice. Cut the onion into half rings, pass the garlic through a press. Fry sesame seeds in vegetable oil, add soy sauce and red pepper to it. Add vinegar, garlic and sugar to the same dressing, mix everything. Now let’s take up the cucumbers again: add salt to the juice, mix the fruits with onions. Fill with dressing, place in sterile containers and put in the refrigerator for storage.

This dish, unlike the previous ones, may well play the leading role on the dinner table, since it is quite filling. To prepare delicious Korean-style cucumbers, take the following products:

500 g veal or pork;
800 grams of fresh cucumbers;
1-2 onions;
3 cloves of garlic;
1 pod of sweet pepper;
0.5 teaspoon each of sugar, ground coriander and chili;
a third of a teaspoon of salt;
2 tablespoons of 5% grape vinegar;
3 tablespoons soy sauce.

Cut the cucumbers into cubes about 5 cm long, add salt and leave for 30 minutes. Cut the onion and pepper into strips, the meat into thin pieces, the same size as the pepper.

Advice!
Sliced meat will turn out neat if you freeze the flesh a little first.

Gently squeeze the cucumbers and drain the juice. Add garlic, coriander, chili, sugar to them. Now fry the meat over high heat. When the liquid has evaporated from the frying pan, add the onion and wait for it to soften. Pour soy sauce into the meat, add sweet pepper, quickly stir and pour into a container with cucumbers. At the very last moment, pour in vinegar. Mix the salad, cover with cling film and place in a cool place to cool. This snack can be stored for several days in the refrigerator.

Salad with cucumbers, onions “Raw” - without heat treatment with crispy cucumbers

The cucumbers in the salad taste like fresh ones; the garlic adds a piquant, pungent taste. The salad prepares very quickly.

The salad has a distinctive feature - a large amount of garlic.

Garlic is a preservative that prevents the growth of bacteria. Please note that you cannot reduce its quantity and you need to determine the weight after cleaning.

Ingredients: