Instant Karelian cucumbers. Instant Korean cucumbers for winter - the most delicious step-by-step recipes with photos

Even if you're not a supporter Korean cuisine be sure to try it. Believe me, it is very tasty, as clearly evidenced by the wide variety of recipes.

Crispy, spicy and tangy, pickled cucumbers are a great addition to any summer meal. The technology for their preparation is very similar to the preparation of eggplant or kimchi. To make cucumbers in Korean style with spicy taste, spicy and hot, add to them a large number of spices, hot peppers, onion, garlic, carrots, honey, soy sauce, vinegar.

In addition, at any time you can prepare different Korean cucumber salads. To do at home delicious cucumbers in Korean instant cooking you will only need 15 minutes of time, and after half an hour you can already taste them. In my opinion, the most delicious recipe– these are Korean cucumbers with carrots and sesame seeds. I am happy to share with you my favorite recipe that I have been using for a long time.

Ingredients:

Fresh cucumbers – 5-6 pcs.,
Carrots – 1 pc.,
Bell pepper - half,
Garlic – 3-4 cloves,
Spices for Korean carrots– 5 gr.,
Apple cider vinegar – 1 tbsp. spoon,
Soy sauce – 2 tbsp. spoons,
Honey – 1 teaspoon,
Sunflower oil – 3 tbsp. spoons,
Sesame seeds – 1 teaspoon

Instant Korean cucumbers - recipe

Wash the cucumbers. Cut off the ends on both sides. Next, cut the cucumbers crosswise into two parts. Cut each piece into two to four pieces. Place them in a deep bowl.

Using a vegetable peeler, chop the peeled carrots into thin and long strips.

Add to bowl with cucumbers.

Wash the carrots and Bulgarian. Chop the pepper into small cubes.

Transfer to bowl with vegetables.

Add garlic crushed through a garlic press to the cucumbers, carrots and peppers.

Now we will season the cucumbers. Pour in soy sauce.

Add honey.

After this, season the cucumbers apple cider vinegar. You can also use simple table vinegar.

Add sunflower oil (preferably refined).

Mix cucumbers in Korean style.

Sprinkle them with spices and mix again.

Place the bowl of appetizer in the refrigerator for 30 minutes. After this time, your Korean cucumbers with carrots and sesame seeds instant cooking will be ready to eat. Place them on a plate, sprinkle with toasted sesame seeds and serve. If you liked this appetizer, you can prepare a much larger quantity next time, because it can be stored in the refrigerator for a week in a tightly closed tray.

Korean quick-cooking cucumbers. Photo

After standing for a longer time, it becomes even more tasty and spicy. Enjoy your meal. I will be glad if this one is simple and quick recipe Korean pickled cucumbers with carrots will come in handy. And finally, I offer a couple of other recipes.

Try cooking it too spicy cucumbers Korean style with onions.

Ingredients:

Cucumbers – 500-700 gr.,
Fresh herbs - a small bunch,
3-4 cloves of garlic,
Onions – 1 pc.,
Chili pepper - half a pod
Sugar – 1 teaspoon,
Vinegar – 1 tbsp. spoon,
Soy sauce – 50-70 ml.,
Spices – 10 gr.,
Olive or sunflower oil – 75 ml.,
Sesame - 1 teaspoon.

Korean cucumbers with onions - recipe

Wash the cucumbers and cut into cubes. Cut the onion into half rings. Pass the garlic through a press. Fry sesame seeds in a dry frying pan. Wash and finely chop the greens. Cut the chili pepper into rings. Place cucumber slices, onions, garlic and chopped herbs in a bowl. In a separate container, mix vegetable oil with soy sauce, sugar, vinegar and spices. Pour the dressing over the cucumbers. Sprinkle them with sesame seeds. Mix all ingredients. – Before using, keep Korean cucumbers in the refrigerator until cool.

Korean cucumbers with meat or vecha are hearty and spicy salad originally from Korea, which is also considered warm salad and main course.

Ingredients:

Beef – 200 gr.,
Cucumbers – 500 gr.,
Ground paprika – 1 teaspoon,
Hot chili pepper – 1/3 pod,
Onions – 1 pc.,
Soy sauce – 3 tbsp. spoons,
Garlic – 2-3 cloves (more is possible),
Sesame oil – 20 ml.

Korean cucumbers with meat or vecha - recipe

As in the first recipe, the cucumbers should be washed and the butts cut off. Next, cut into thin cubes. Place them in a deep bowl and sprinkle with salt. Grind the beef into thin strips. Wash the bell pepper. Peel the onion and garlic. Small cubes cut onion and chili pepper. Grind the bell pepper into strips.

Fry the meat in boiling oil. Add onion, bell pepper and chili pepper to it. with vegetables, sprinkle with paprika and pour over soy sauce. Simmer for 10 minutes. Fried vegetables Place with meat on a plate with cucumbers. Stir. Serve Korean cucumbers with meat hot.

There are many recipes to prepare delicious cucumbers in Korean for the winter. Some preparations can be closed quickly, while others require more time to prepare. Each of them is good in its own way.

Today I bring to your attention a recipe that our family says is the best... delicious options blanks. Step-by-step photos will help you better understand the preparation described here.

How to make cucumbers in Korean for the winter

Let's take 1.5 kilograms of cucumbers. You can take both overgrown and long ones. In order for the cucumbers to crunch, soak them in cold water for 4-6 hours. After this procedure, they will not only be crispy, but also acquire a rich green color.

Cut the dried cucumbers into slices 4 centimeters long. Don’t forget to cut off the “butts” on both sides of the fruit.

Now, let's take care of the carrots. Wash and peel 750 grams of root vegetables. We grate it on a Korean carrot grater or cut it into strips by hand.

This is approximately 70-80 grams.

For the marinade we will need: vinegar 9% - 100 milliliters, refined vegetable oil - 100 milliliters, 1.5 heaped tablespoons of salt, sugar - 100 grams, 20 grams of seasoning for Korean carrots (2 tablespoons) and chopped garlic.

Mix all the ingredients together and pour this aromatic “potion” over the prepared cucumbers and carrots.

Mix the Korean cucumber salad prepared for the winter thoroughly.

And put it in the refrigerator for 8 hours. I was able to withstand 10 hours, but this did not affect the result.

So, after a certain time, the workpiece will release juice and be completely immersed in the resulting aromatic brine. Mix it again and put it in clean sterile jars, pour it on top delicious pickle. Cover with clean lids.

Next, put the jars in an empty pan for sterilization. Don't forget to place a piece of fabric on the bottom. Let's fill it up cold water so that the water covers the jars with the workpiece up to the hangers. How this looks in practice can be seen in the photo.

Bring the water to a boil over high heat and reduce the heat slightly. Sterilize cucumbers in Korean style for 20 minutes. Then we screw on the lids and set them aside for a day.

From the presented quantity of preparation products, 3 jars of 0.7 liters each and one half-liter jar were obtained.

You can store this tastiest Korean cucumber salad in a cool place all winter. All products turn out very tasty and crispy. This preparation is popular not only among adult eaters, but also among children’s groups, because of its bright color. And it turns out to be more useful due to the presence of carrots.

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, large cucumbers are found in the beds even in the most caring housewife. 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. Rating in this material the best preparations for a long winter.

Korean cucumber salad with carrots for the winter - the most delicious photo recipe step by step

With a minimum set of ingredients, you get an amazing tasting winter wrap. Greens of any size will go into a cucumber salad. If there is no special grater in the kitchen, you can chop the carrots using a regular one. The taste will not be lost from such a substitution, although the appearance will suffer a little.

Cooking time: 6 hours 30 minutes

Quantity: 5 servings

Ingredients

Cucumbers: 1.5-2 kg
Fresh carrots: 0.5 kg
Ready seasoning for Korean carrots: 10 g
Garlic: 2 large heads
Sugar: 125 g
Salt: 50 g
Vinegar 9%: 120 g
Red pepper: optional

Cooking instructions

Korean cucumbers for the winter without carrots

It is clear that most Korean salad recipes standardly include the “ancestor” - carrots. But here's one of them secret recipes, where cucumbers do just fine without it.

Products:

Fresh cucumbers – 4 kg.
Garlic – 4 medium heads.
Granulated sugar – 1 tbsp.
Hot black pepper (ground) – 2 tbsp. l.
Salt – 3 tbsp. l.
Vegetable oil – 1 tbsp.
Vinegar (6%) – 1 tbsp.

Algorithm of actions:

Prepare the cucumbers by soaking them for several hours, cutting off the ends. Cut the fruits lengthwise into 4 parts. If they are long, then also in half. Place in a large container - enamel pan or a bowl.
In another container, mix the remaining ingredients, first peel and chop the garlic.
Pour the aromatic spicy oil mixture over the prepared cucumbers. Leave to marinate.
Shake the container every hour. After 5 hours, begin sterilization.
Place the fruits in clean, sterilized half-liter containers. Pour in the released juice and marinade. Place in a saucepan with water. Heat.
When the water boils, sterilize for a quarter of an hour. Cork.

Spicy, aromatic cucumbers in winter they will help you remember the brightest moments of your summer holiday!

Korean-style cucumbers recipe for the winter “You’ll lick your fingers”

The following recipe is somewhat similar to traditional pickling of cucumbers, but a large number of herbs and spices make the dish very aromatic, spicy and incredibly tasty.

Ingredients:

Fresh small-fruited cucumbers – 4 kg.
Black peppercorns – 20 pcs.
Dill in umbrellas - 1 pc. for each container.
Vegetable oil – 1 tbsp.
Garlic – 1 head.
Vinegar (9%) – 1 tbsp.
Granulated sugar – 1 tbsp.
Salt – 2 tbsp. l. (with a slide).

Algorithm of actions:

Cut the cucumbers lengthwise into 2 or 4 parts, place in enamel dishes(metal containers without enamel are not recommended, since vitamins in them are quickly destroyed).
Sprinkle salt and sugar on top and pour vegetable oil and vinegar. Mix carefully, trying not to crush the cucumbers. Leave to marinate for 3-4 hours, shaking occasionally.
Sterilize containers. At the bottom of each, first put an umbrella of dill, then 3-4 peppercorns, garlic, best passed through a press.
Next, place the fruits tightly, pour in the remaining marinade (with the released juice).
Place the filled jars in a container with warm water for sterilization. Boil.
Let stand for 15 minutes for half-liter jars, 20 for liter jars. Cork.

Open it in winter, enjoy the amazing taste, and mentally thank the Koreans for the great recipe!

How to cook spicy cucumbers in Korean - preparation for the winter

Korean salads (or vegetables prepared in the same way) are different big amount aromatic hot spices and spices. The following recipe is just for lovers of spicy food on the festive (or everyday) table.

Ingredients:

Small young cucumbers - 4 kg.
Garlic – 1-2 heads.
Ground black pepper – 2 tbsp. l.
Mustard powder – 2 tbsp. l.
Vegetable oil – 1 tbsp.
Vinegar 9% – 1 tbsp.
Sugar – 1 tbsp.
Salt – ½ tbsp.

Algorithm:

Soak the cucumbers for several hours. Wash, cut off the tails, cut lengthwise into several pieces if desired. If the cucumbers are long-fruited varieties, then also crosswise.
Make the marinade in a separate container by mixing all the other ingredients.
Pour the prepared marinade over the cucumbers placed in a large container. Leave for 3 hours to marinate well.
Place tightly in jars (liter or half-liter). Add marinade to the neck.
Sterilize for 10 minutes. Using sterilized lids, roll up.

Very sharp and very delicious cucumbers in Korean will undoubtedly become the main dish on the table!

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. Banks need to be placed in warm water, and only then bring it to a boil.
Leave for 15-20 minutes. After sterilization, roll up and cover with something warm (blanket, blanket).

Gorgeous, bright and delicious duet made from cucumbers and carrots will delight you more than once in a snow-white winter!

Preparing Korean cucumbers for the winter with mustard

Cucumbers according to the recipes of the housewives of the “Country of Morning Freshness” most often include spices and garlic, but sometimes you can find one more interesting ingredient- mustard. It will add spice to the dish.

Ingredients:

Cucumbers – 4 kg.
Garlic – 1 head.
Mustard powder – 2 tbsp. l.
Ground hot pepper – 2 tbsp. l.
Salt – 100 gr.
Granulated sugar – 200 gr.
Vegetable oil – 1 tbsp.
Vinegar 6% – 1 tbsp.

Algorithm:

It is advisable to take the smallest cucumbers with thick skin and consistency. Soak for 3 hours. Rinse with a brush. Trim the ponytails. Can be cut lengthwise.
Peel the garlic. Rinse, grate or crush using a press.
Mix garlic with oil, vinegar, add spices, mustard, sugar and salt to the marinade. Stir and pour over cucumbers. Again stand for 3 hours.
This recipe requires extensive sterilization. First you need to sterilize the containers themselves. Then place cucumbers in each, pour marinade so that it covers the fruits completely.
Place the filled jars on a cloth in large saucepan. Add water. Bring it to a boil.
Leave for 10 minutes for half-liter containers, 20 minutes for liter containers.
Roll up. After cooling, go cold.

Household members can only wait patiently for the hostess to call for a tasting of cucumbers - crunchy with a sharp, incomparable taste!

Korean cucumber recipe for the winter without sterilization

Most Korean cucumber preparations require sterilization, but this one important process not very popular with some housewives. For the laziest, there is a recipe that does not require sterilization of the jars. In addition, the dish is rich in vitamins, since the cucumbers are accompanied by bell peppers and tomatoes.

Ingredients:

Cucumbers – 3 kg.
Tomatoes – 1.5 kg.
Bell pepper – 4 pcs.
Hot pepper – 1 pod.
Garlic – 1 head.
Salt – 2 tbsp. l. (with a slide).
Sugar – 1 tbsp.
Sunflower oil – 1 tbsp.
Vinegar 6% – 1 tbsp.

Algorithm:

Prepare vegetables - wash, peel, trim the ends of cucumbers, and trim the stems of peppers and tomatoes. Seeds from bell pepper put away.
Put the garlic with tomatoes and peppers (bitter and sweet) into a meat grinder, these vegetables will become part of the delicious, aromatic marinade. Add salt, sunflower oil, sugar to them.
Cut the cucumbers into equal bars. Pour over the marinade.
Put on fire. When boiling, turn the heat to low. Cook for 10 minutes. Pour in vinegar. Cook for another 5 minutes.
Sterilize containers for storing salad. Place cucumbers in hot jars and pour marinade over them.
Cork. Cover with a warm blanket until the morning.

This recipe is good because, firstly, cucumbers are delicious, and secondly, you can eat the marinade with a spoon or add it to borscht!

It's no secret that cucumbers are the most popular home canning. They are good on their own, of course. But if you prepare salads with cucumbers, you will make your supplies more varied. And if you close the cucumbers the Korean way for the winter, consider that the corking process has been a success. Delicious salad for all occasions. And it looks beautiful in a jar - you won’t pass it by. That's why there's always not enough of it.

It is served with or without carrots, with the addition of mustard and various vegetables. It is sterilized and extinguished. There are a lot of recipes. I think that the proposed selection Korean salads will help you navigate the variety of options and choose the one that suits you.

The beauty of the salad is that you can easily improvise with the ingredients. Make the salad more or less spicy, add your favorite spices. Choose, prepare, fantasize.

This salad is also festive table It's not a sin to put. It looks very appetizing. And the aroma and taste cannot be expressed in words - it will outshine all dishes.

For this blockage we will need 4 kilograms of cucumbers. If you have the opportunity to choose even ones and not too big, then good, give them preference. But large vegetables They can also be used, we’ll just cut them smaller. But very overripe ones will need to be peeled and seeds removed.

Before cooking, cucumbers need to be soaked in cold water for two to three hours. We want the cucumber to remain firm and crispy. This procedure will help us with this. In addition, bitterness and nitrates will go away.
Prepare the necessary equipment immediately. You will need two bowls or saucepans to mix the salad and dressing. When choosing dishes for salad, keep in mind that it will have to be placed in the refrigerator. You will also need the help of a grater for Korean carrots and garlic. If you don’t have a special grater, then an ordinary one will come in handy.

Preparing a set of products

Four kg of cucumbers
One kg of carrots
One tbsp. granulated sugar (st. 250 ml)
One tbsp. vegetable oil
One tbsp. vinegar (9 percent)
One hundred gr. salt
Fifteen gr. Korean seasoning.

Step-by-step preparation

You can prepare Korean seasoning with your own hands, thereby adjusting it taste qualities salad To do this, you only need to mix 1.5 tsp. coriander seeds, half tsp. mixture of peppers, a teaspoon of salt, half a tsp. Sahara. Red ground pepper added as desired. Coriander grains are ground in a mortar.

Believe me, you have prepared an amazing salad for the winter. You will have something to please your household and surprise your guests.

Recipe for quick preparation of Korean-style grated cucumbers for the winter without sterilization

What are the advantages of this recipe, besides the excellent taste? In what can be used large cucumbers. And another thing is that it does not need to be sterilized. Heat treatment there will be quenching.
It differs appearance– vegetables are grated. It turns out very beautiful.

Ingredients

Cucumbers – three kilograms
Carrots - half a kilogram
Onions - half a kilogram
Sugar – 180 grams
Salt – 100 grams
Vegetable oil – 100 grams
Vinegar – 100 grams
Korean seasoning package
Garlic – 2 medium heads.

It is convenient to stew the salad in a large enamel bowl. A cast iron cauldron or saucepan is perfect. Let's prepare the dishes before starting the process. It must be clean and dry.

Step-by-step preparation

Wash the cucumbers, cut off the tails on both sides. Rub on Korean grater. We should have cucumber straws. Rubbed and put into a bowl.
We do the same with carrots. We clean, wash, three, and send them after the cucumbers.
Peel the onion, cut into half rings, add to the total mass.
We peel the garlic, wash it, crush it with garlic cloves, and put it in a bowl.
Add oil, vinegar, salt, sugar, seasoning to the vegetables.
Mix everything thoroughly. Set aside for two hours - let the vegetables marinate.
Place the bowl on the fire and simmer for 15 minutes. after boiling.
Place in sterile jars and seal with iron lids.

That's it, the cooled jars can be placed in the pantry. Let them show off a little on the shelves. Why a little? Because you will want to open them in the near future - the salad looks so attractive.

Recipe for spicy Korean cucumbers for the winter with mustard

I wouldn't call this salad very spicy. Sugar and butter soften the pungency, the taste becomes piquant and interesting. An excellent appetizer in general, and in particular for all main courses.

To prepare it we will need

Cucumbers – 4 kg
A glass of sunflower oil (200 ml)
A glass of sugar (almost full)
Glass of vinegar
A stack of salt (100 g)
Two tbsp. l. ground black pepper
Two tbsp. l. crushed garlic
Two tbsp. l. mustard seeds (or dry mustard).

The yield from the specified amount is 4 liters.

Preparation

Wash the cucumbers, cut off the tails on both sides. Cut into rings 3–5 mm thick.
You can cut it slightly obliquely. When served, these pieces look very beautiful.
Add oil, sugar, salt, vinegar, spices and garlic to the cucumbers.
Set aside for three hours. Let the cucumbers soak in the marinade.
Place in sterile jars and sterilize for 15 minutes.

Preparing this salad will not take much time. And you will have a lot of fun.

Here you can dream up your imagination. Add a couple or three onions, cut into strips. Decorate salad and red Bell pepper, cut into rings. Now imagine color scheme salad Greenery, diluted with white and red streaks. Impressive? Then you definitely need to cook.

How to cook Korean cucumbers with tomatoes and sweet peppers without sterilization

A stunning salad – unique and delicious. And, besides, it’s a great opportunity to repurpose overgrown cucumbers.

Product Set

Cucumbers – 6 kg
Tomatoes – 3 kg
Bell pepper – 8 pcs., preferably yellow
Bitter pepper
Garlic - two medium heads
Salt - 4 tbsp.
Sahara – st. (glass 200 g)
Vinegar Art. (6 percent)
Two tbsp. vegetable oil
A tablespoon of Korean seasoning.

We wash the tomatoes, grind them in a meat grinder, and place them in a container prepared for stewing.
We clean the peppers from seeds, twist them, and send them to the tomatoes.
Squeeze the garlic into the total mass and add Korean seasoning.
We wash the cucumbers and cut them into longitudinal slices and place them in a common pot.
Add salt, sugar, oil, vinegar. Mix.
Put on fire, simmer for 15 minutes, put in jars, which must be sterile.
We roll it up and cover it with warm clothes.

And in winter we will serve mashed potatoes. It will be very tasty.
That's how many wonderful salads a simple cucumber gave us. Winter is not scary for us now.