A savory, aromatic snack in the off-season, always in demand. Especially in the cold season, homemade preparations are eaten immediately, you just need to open a jar filled with the aroma of spices and seasonings
Vegetables are cooked quickly in Korean. The main ingredients used in preparation are gherkins, carrots and seasoning. By following the link, you will learn a simple recipe for delicious crushed cucumbers.
There are recipes with additional ingredients, in which tomatoes, bell peppers, and mustard are added.
They change the taste of the preparation, the dish becomes more appetizing. The salad can be served immediately or rolled into jars and stored until spring.
Korean cucumbers for the winter with carrots
Snack ingredients:
When laying out 2 kg you will need:
- half a kilo of carrots;
- head of garlic;
- one pod of hot pepper;
- 125 g vegetable oil;
- 100 sugar g;
- 50 g salt;
- 15 g vinegar 9%;
- 6-7 black peppercorns.
How to cook, step by step:
In order for the cucumbers in the appetizer to be crispy, they must be filled with cold water and left for up to 4 hours. During this time, they absorb water, and the air is forced out of the pulp. I keep freshly picked fruits from the bushes in cold water for up to 2 hours.
After washing the fruits, cut off the top and tail and cut into cubes. Grate fresh juicy carrots. Long carrot strips look beautiful.
You can use a special Korean carrot grater. Add carrot sticks to the chopped gherkins.
Peel the garlic. Chop the cloves into slices or crumble.
Cut the hot red pepper pod into rings, after removing the seeds. How much pepper to put depends on individual preferences. If you like it spicy, you don’t have to remove the seeds. They contain a lot of burning substances. If the pepper is very hot, you can cut only half of the pod.
For the marinade:
In a separate container, mix: oil, salt and sugar, vinegar and pepper. Refined vegetable oil (sunflower, olive) is used so that it is odorless. The preferred vinegar is apple cider vinegar.
It is better to crush the black peppercorns on a cutting board. This way they will quickly release their fragrant oils to the vegetables.
Pour the marinade over the vegetables, mix them well and leave to steep for 2 hours. During this time, the vegetables release juice, which mixes with the smells of spices. They absorb the piquant smell of the marinade and the result is a very tasty dish, as they say - “finger licking good”. The smell of marinade fills the entire kitchen with its fragrance.
How to Sterilize Snack Jars
While the vegetables are going through the pickling stage, prepare the jars. Since we will be sterilizing the snack, the jars should only be rinsed thoroughly.
Place the salad in jars, compact the vegetables, and pour the marinade on top. Cover the jars with lids and place in a saucepan with water to sterilize.
Pour warm or room temperature water so that the jars are covered up to the hangers.
Don't forget to put a cloth napkin or towel on the bottom of the pan if there is no special grill. Otherwise, the banks may crack.
Bring water to a boil and immediately reduce heat. The sterilization process is in progress:
- for 500 ml cans - 10-15 minutes;
- for liter jars - 20 minutes.
When vegetables are heated for 20 minutes, they lose a little of their crispness and become softer.
After heating is complete, tighten the jars. Turn it upside down, put it in a secluded place, covering it with a blanket “under a fur coat” on top. The workpieces must go through a slow cooling stage.
A simple recipe for Korean cucumber salad with carrots
Ingredients for Korean cucumbers:
- cucumber – 1.5 kg;
- carrots – 300 grams;
- garlic – 1 head;
- table vinegar – 75 ml;
- sugar – 60 grams;
- vegetable oil – 120 ml;
- hot spices – 20 grams;
- salt – 15 grams (1.5 teaspoons).
Korean cucumber salad with carrots for the winter - step-by-step recipe with photos:
Let's prepare the vegetables Wash the cucumbers under the tap, remove the skin (optional) and cut into chopsticks. Wash the carrots well, peel and grate on a coarse grater. Peel all the cloves of one head of garlic and pass them through a garlic press.
Combine the processed ingredients in one deep container. Pour in vinegar and vegetable oil. Mix. Let stand for 10 minutes.
Preparing Korean cucumbers for the winter Pour any hot spices, the required amount of sugar and salt into a container with vegetables. Mix thoroughly, cover tightly and place in a dark place for 24 hours. During this period of time, stir the vegetables for the salad well 7-8 times so that the taste of the spices is distributed evenly.
Preparing Korean cucumber salad for the winter Wash half-liter jars in advance with hot water and detergent. Place Korean-style cucumber salad with vegetables in jars, close the lids, roll up and place in a multicooker container. Place on the bottom of the multicooker and press the “multi-cook” function for 15 minutes.
In the corner of the kitchen, it is advisable to line newspapers next to the refrigerator, put Korean-style cucumbers on them and cover with something warm. Leave it like this until it cools completely.
When the Korean cucumber appetizer has cooled, move the jars with the contents to a dark, cool place until winter. When it gets cold, you and your family will eat delicious cucumbers. This dish will look harmonious with any type of meat product, porridge, fried or boiled potatoes. We wish you bon appetit!
How to cook Korean cucumbers for the winter without carrots
The ingredients include gherkins, red pepper, soy sauce and vinegar, garlic and sesame seeds.
- Cut 1.5 - 2 kg of green fruits into cubes, add 1-2 bay leaves, salt - 2 teaspoons, half a teaspoon of ground red pepper, 2 liters. tablespoons soy sauce, 2 l. tablespoons vinegar, 2 tablespoons sunflower oil. Pass 6 cloves of garlic through a garlic squeezer.
- After greasing the frying pan with oil, fry 2 tbsp. spoons of sesame seeds until golden brown (up to 2 minutes), stirring continuously.
- Transfer the seeds to the vegetables, mix and put in the refrigerator for several hours.
Korean cucumbers for the winter without sterilization, with the addition of mustard
The recipe is simple, everything is done quickly, but the taste of the dish does not suffer at all.
Ingredients:
Based on 2 kilograms of vegetables, you will need:
- garlic - 3-4 cloves;
- vegetable oil - 100 ml;
- vinegar 9% - 100 ml;
- salt - 50 g;
- sugar - 100 g;
- black peppercorns -4-5 pcs;
- mustard powder - 1/2 l. dining room;
- mustard seeds - 0.5 teaspoon;
- greens - to taste.
Preparation:
The fruits are taken of medium size, equal in length. Then in a snack, cut into cubes, they look attractive. Soak the fruits in cold water, rinse and dry. Cut into cubes.
Add mustard powder, salt and sugar to the chopped vegetable. Chop the garlic cloves, not finely. Grind the black peppercorns in a mortar.
Tear green leaves of basil, parsley, fennel. They will add a special aroma to the finished dish. Pour in the oil and vinegar and mix well. Leave the appetizer for 2 hours to saturate the aromas of the ingredients present.
Place in sterilized jars, seal and add marinade to the ribs. Close with a screw or plastic lid and store in the refrigerator. The prepared snack can be stored for up to 7 days.
The most delicious recipe without sterilization
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Sterilization takes a long time and is not always safe. But there are recipes for Korean-style cucumbers that are made without sterilization.
Photo of Korean canned cucumbers
Ingredients:
- Cucumbers – 4 kg;
- Vegetable oil – 200 ml;
- Vinegar 9% – 200 ml;
- Salt – 100 g;
- Sugar – 200 g;
- Ground black pepper – 25 g;
- Mustard seeds – 30 g;
- Greens - optional.
Preparation
- Vegetables are washed and soaked in cold water for one day.
- After soaking, the cucumbers must be cut into 4 slices (smaller is possible) and placed in a large container where the salad will be made.
- Cover the cucumbers with salt, mustard, sugar and knead thoroughly.
- The garlic is peeled and squeezed through a press. It is also sprinkled on cucumbers along with pepper. Everything is mixed well again.
- The greens are chopped, poured into cucumbers, poured oil on top and simmered over low heat for 15 minutes.
Important!
You can add a wide variety of greens to Korean cucumbers. The composition of parsley, basil, and fennel gives a piquant aroma, while parsley and dill are a classic, simple option. But if you wish, you can put any other herbs, including dry ones, and not just fresh ones.
- When the dish is stewed, it is tasted. If you don't have enough salt or pepper, you can add them.
- Korean-style stewed cucumbers are placed in sterilized containers and rolled up.
Recipe for delicious winter cucumbers in tomato sauce
When cooking, you can use large, already overgrown fruits. If necessary, the thick skin can be peeled and large seeds removed from the pulp. Since the marinade is prepared on the basis of tomatoes, the peeled pieces of vegetable will not be too noticeable.
Ingredients:
For one kilogram of peeled fruits, you will need:
- garlic - 1 head;
- vegetable oil - 100 ml;
- vinegar 9% - 200 ml;
- hot pepper - half;
- bell pepper
- tomatoes - half a kilogram;
- salt - 1 tbsp. spoon;
- seasoning for Korean carrots - half a tablespoon.
How to cook:
The recipe does not provide for sterilization, but in order to preserve the snack for a long time, it must be stewed.
If the cucumbers are medium-sized, cut into slices. It is recommended to grate large ones, but it is better to cut them with a knife.
Peel the peppers, remove seeds and cut into rings.
Cut the skin of the tomatoes crosswise, place them in hot water for a few seconds and then immediately in cold water. The skin will come off immediately. Cut them into slices and grind in a blender.
Finely chop the garlic.
Mix all ingredients in a saucepan, put on heat and bring to a boil. Simmer over low heat for 30 minutes, from the moment it boils. Stir occasionally to prevent the mixture from burning.
5 minutes before the end of cooking, add vinegar and let stand for another 5 minutes. Divide into jars and close with lids. Turn upside down and wrap until cool. The fiery savory snack is ready!
Preparation for the winter
If you want to use salad as a preparation for the winter, prepare jars and lids. Arrange the vegetables on them, fill the jars with marinade to the very brim. Close them with lids and begin sterilization. Line the bottom of the pan in which the process will take place with a napkin so that the jars do not crack.
Preparation for the winter
The duration of sterilization of 0.5 liter jars is 10 minutes from the moment the water boils, 1 liter jars – 15 minutes. Remove the jars, seal them and invert them onto their lids. Hold them in this position until they cool down.
Now you know how to prepare a delicious snack according to the Korean recipe. Get down to business and make your loved ones happy! Bon appetit!
Recipe for winter cucumbers in Korean with sweet peppers and onions
Adding pepper to a snack gives it a new taste and enriches the dish with useful substances. The composition can include both red and green fruits. Red also gives a beautiful look to the appetizer.
Ingredients:
- For 2 kg. add fruits to the composition:
- carrots - 0.5 kg;
- sweet pepper - 0.5 kg;
- onions - 0.5 kg;
- garlic - 7 cloves;
- hot pepper - 1 pod;
- vegetable oil - 100 g;
- vinegar 9% - 100 g;
- salt - 50 g;
- sugar - 100 g.
How to prepare a snack, watch the video:
Recipe for winter cucumbers with Korean seasoning
A delicious snack with special seasoning for carrots. Prepared vegetables can be eaten immediately after preparation, or can be sealed in jars for long-term storage.
Ingredients:
- For 2 kilograms of fruit, take:
- carrots - 0.5 kg;
- garlic - 7 cloves;
- vegetable oil - 125 g;
- vinegar 9% - 125 g;
- seasonings for Korean carrots - 1 l. dining room;
- salt - 50 g;
- sugar - 100 g;
- dill greens - a bunch.
Watch the video on how to cook cucumbers with seasoning:
Cook with pleasure, dear readers!
