Korean cucumbers: the most delicious recipe and the best ideas. Korean canned cucumbers (3 recipes)

Canning cucumbers according to this recipe brings amazing results. This is a kind of salad, the basis of which is cucumbers and carrots. The dish is completely ready to eat and serves as an excellent side dish or snack.

about three kilograms of freshly cut cucumbers;
half a kilogram of carrots and onions;
two hundred gram glass of granulated sugar;
half a two hundred gram glass of vinegar;
a couple of heads of garlic;
pack hot seasoning for vegetables in Korean;
half a two hundred gram glass of salt;
0.5 liter jars;
half a two hundred gram glass of vegetable oil;
preservation key;
lids for preservation;
special grater.

How to do:

Wash and clean the components that need to be washed and cleaned.
In a large bowl, grate first the carrots and then the cucumbers on a special grater.
Pass the garlic through a press and mix with the rest of the ingredients.
Cut the onion into thin slices and add to the vegetables.
Mix carefully. Without fanaticism: you need the mixture to be evenly saturated with seasoning, sugar and salt. Leave the salad for a couple of hours and wait until Vegetable mix will let out the juice
During this time, you need to prepare the container: wash it thoroughly with detergent and soda, sterilize in the oven for at least a quarter of an hour at maximum temperature.
Place the finished salad in prepared containers, cover with lids and place in water for sterilization for at least 20 minutes from the moment the liquid boils in the jar.
Go over the lid with the key. Leave to cool, wrapped in a blanket.

Orange jam: a delicacy with a citrus aroma

"Proud Korean"

This great recipe snack cucumber, closed for the winter. It is also perfect as a side dish for any main course. You can safely put it on the holiday table.

What you need to prepare for it:

4000 grams of elastic young cucumbers;
a large cup of granulated sugar;
the same amount of vinegar;
the same amount of vegetable oil;
1000 grams of carrots;
15 gram pack of special Korean seasoning;
three large heads of garlic;
a third cup of salt;
half-liter jars;
seaming caps for them;
seaming key;
special grater for vegetables in Korean style.

How to cook:

Sort the cucumbers, wash them, and soak them in cold, clean water for a couple of hours.
While the cucumbers are standing in the water, prepare the container and other vegetables. To do this, wash the jars with cleaning agent and soda, rinse them well and set them to sterilize for 15 minutes.
Now let's take care of the carrots and other components. To do this, the first one needs to be cleaned, washed and grated on a special grater. Pass the garlic through a press and add to the carrots.
Cut off the edges of the cucumbers and cut them into 4 pieces. Add to carrots.
In a small bowl, mix the marinade from the remaining ingredients. To help the sugar and salt crystals dissolve better, vegetable oil needs to be warmed up.
Pour the mixture over the cucumbers and stir. Cover with a lid and leave to marinate in the refrigerator for about 6 hours.
Then mix and fill the container with the mixture.
We put it in water for sterilization for a quarter of an hour.
Let's roll up.

"Oriental cucumbers"

This recipe is more familiar to us, but has subtle notes of the East with its aromatic and fragrant spices.

The dish can be prepared using both hot and regular seasonings.

What you need to prepare for it:

cucumbers;
salt;
sugar;
vinegar;
garlic;
seasoning for Korean vegetables(1 pack per liter of brine);
vegetable oil;
liter container for preservation;
seaming caps and a key for them.

Winter preparations from cucumbers and carrots

How to cook:

Cucumbers need to be young and small in size. Wash them thoroughly and place them in prepared containers. There is no need to sterilize it, just wash it well.
Arrange layers of cucumbers with garlic slices.
Pour boiling water over it, cover with a lid and leave for a quarter of an hour.
Drain the water from the container into a saucepan, add for each liter a couple of tablespoons of salt, twice as much sugar, seasoning, a cup of vegetable oil.
Bring to a boil, reduce heat and simmer for another five minutes.
Pour a 30-gram shot of vinegar into the jars.
Fill the jars with steep brine and roll up.

With bell pepper: a simple recipe

Thanks to the balanced spiciness, cucumbers according to this recipe can be served both for adults and children's table. They are suitable for serving as an appetizer or just as an addition to dinner. The aroma of pepper and the taste of Korean spices will not leave anyone indifferent.

What you need to prepare for it:

a little more than a kilogram of cucumbers;
a quarter kilogram of carrots;
the same amount of sweet pepper;
a large head of garlic;
one bitterling;
granulated sugar - about two heaped tablespoons;
salt - one tablespoon;
50 gram shot of vinegar;
15 gram pack of special seasoning;
container with a volume of 0.5 liters;
lids and a key for seaming.

How to cook:

Wash the cucumbers, cut off the edges and chop into quarters.
Wash the pepper, remove seeds and stems, chop into thin strips.
Peel the carrots, wash them, grate them on a special grater.
Mix everything in a deep basin.
Place here the garlic, passed through a press, as well as the other ingredients. Mix thoroughly until the spices evenly coat all the vegetables.
Marinate for at least 5 hours in a cool place.
Prepare the container carefully: wash and sterilize.
Place the vegetables in jars and sterilize for a quarter of an hour.
Roll up. Cool.

seaming caps;

carrot grater.

How to cook:

Rinse all vegetables thoroughly with water and peel.
Grate carrots and cucumbers into a large saucepan using a special grater.
Cut the onion into half rings, wash the berries.
Pass the garlic through a press. Mix all.
Mix carefully. Leave the salad for a couple of hours.
Wash and sterilize the container.
Place the cucumbers in prepared containers and sterilize for a quarter of an hour.
Go over the lid with the key.

The salad should cool while being wrapped in a blanket.

Delicious winter cucumber salad in Korean (video)

Be sure to try recipes and experiment, you will succeed!

To prepare for the winter delicious cucumbers There are many recipes in Korean. 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... tasty option ov workpieces. 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. Let's grate it for Korean carrots or cut by hand into strips.

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.

There are a lot of things you can do for the winter vegetable preparations. if you love spicy salads and often use oriental spices, you can prepare cucumbers in Korean. The vegetables turn out tasty, crispy with a piquant taste.

This appetizer not only goes well with many dishes, but will also a great addition on festive table. Now, even in winter, you can buy any vegetables and salads in the store, but they add a large number of preservatives, and it is not known what products were used. Therefore, it is recommended to stock up on your own supplies.

Almost every year, cucumbers produce a large harvest, and most of them simply rot. To prevent them from going to waste, you can make a large number of snacks from them. And the Korean salad is just to die for!

It should be noted that there are a large number of ways to prepare cucumbers in Korean, so it is difficult to choose the most delicious option. This article provides an overview of popular and simple options preparations.

Therefore, read, choose and be sure to preserve the salad!

Korean cucumbers - the most delicious recipe for the winter with seasoning for Korean carrots

Preparing such a salad is very simple, just prepare all the vegetables, cut them and season with spices. So be sure to use this recipe.

Ingredients:

2 kg of cucumbers.
2 heads of garlic.
1 kg carrots.
2 tbsp salt.
125 ml sunflower oil.
125 g sugar.
1 tbsp seasoning for Korean carrots.
125 ml table vinegar.

Canning process

To make the snack crispy, the cucumbers must be filled with cold water for about 12 hours.

After this procedure, the cucumbers acquire a bright green color. They must be thoroughly washed, the nose and butt trimmed, then divided lengthwise into two halves, which are also divided into two parts. After this, divide crosswise into two parts.

Wash the carrots and remove the top layer. You can grate it or cut it into strips, as shown in the image below. In this case, the salad will look brighter, so it will decorate any table.

The salad requires a large amount of garlic. You need to divide the heads into cloves and clean each one. This is very easy to do, you just need to press the clove with a knife (flat side), as a result of which the skin will open on its own. You can grind it the way you like: pass it through a press, chop it, grate it.

In a bowl, mix garlic, granulated sugar, salt, vinegar, Korean seasoning and vegetable oil. Place the marinade on a plate with carrots and cucumbers.

Mix all the ingredients thoroughly, cover the bowl with a lid and place in the refrigerator for at least 2 hours, but if time permits, it is better to leave it for 12 hours so that the vegetables release more juice.

After this, mix the appetizer again and put it in jars, pour in the remaining marinade. Place a pan on the stove and place a towel on the bottom. Place jars in a container and fill with cold water, almost to the top.

Cover the jars with lids. Bring the liquid to a boil and sterilize for 20 minutes. After this, screw the lids tightly and turn the jars over. When the snack has cooled, it can be put away in the cellar. The cucumbers are crispy and moderately sweet.

Recipe for overgrown cucumbers. If the cucumbers are large and dry...

In any batch there are several large and overgrown cucumbers. What can you do with them? Don't throw them away; they're great for cooking. Korean snack. It turns out no less tasty than a salad made from fresh vegetables.

Ingredients:

1 kg of cucumbers.
5 cloves of garlic.
1 piece of carrot.
2 tsp granulated sugar.
1 tsp salt.
2 tbsp vegetable oil.
2 tbsp table vinegar.
1 tsp coriander.
½ tsp black pepper.
1 tsp dry mustard.

Cooking process

Old cucumbers lose their elastic structure, so it is recommended to keep them in cold water for several hours so that they do not fall apart during slicing.
After this, cut them on both sides, remove the seeds and soft pulp, then cut into strips.
Grate the carrots using a grater specially designed for making Korean salads. If you do not have such a device, then you can use a regular grater. Place in a container with cucumbers.
Peel the garlic cloves, pass through a press, and add to the rest of the products. Also add granulated sugar, salt, table vinegar, black pepper, and vegetable oil. After this, place the pan in the refrigerator.
In the meantime, you need to sterilize the jars.
After 2-3 hours, take out a container with vegetables, add coriander and mustard. To prevent the taste from spoiling, you need to gradually add spices, stirring regularly.
Place the snack tightly into the jars.
The next step is to place another thick-bottomed pan on the stove. Lay out the jars, add water and sterilize for 25 minutes.
After this, turn the jars over, cover with something warm, and leave for several hours until the snack has cooled down.
Store in the refrigerator or cellar.

Thanks to this recipe, you can successfully use even overgrown cucumbers, which are practically not used for cooking.

Instant Korean cucumbers

If you like Korean salad and want to pamper your loved ones with such an appetizer more often, then you can use quick recipe. For cooking, it is better to use cucumbers with an elastic structure, without large seeds and rough skin.

Ingredients:

600 g young cucumbers.
2 pieces of onions.
3-4 cloves of garlic.
50 ml soy sauce.
1 tbsp white sugar.
20 ml table vinegar.
1 tsp table salt.
½ tsp hot pepper.
A small amount of greenery.

Cooking method

If you choose strong cucumbers, then you do not need to soak them in cold water before cooking. You just need to rinse them thoroughly under running water, cut off both parts, and then cut them into rings, straws or bars, as you like, there is no fundamental difference. We used the last option.

Then the vegetables need to be salted and set aside for 20-30 minutes.

In the meantime, let's take care of the onions; they need to be peeled, washed and cut into cubes or half rings. To get rid of bitterness, it is recommended to pour them with cold water for 10-15 minutes.

To prepare the marinade, mix chopped garlic, soy sauce, granulated sugar, table vinegar and red pepper in a bowl. Finely chop fresh herbs. Squeeze the onion, drain the liquid from the cucumbers, place in a plate and add the greens. Then pour in the marinade.

It is best to marinate the salad in a plastic container so that the appetizer can be shaken to ensure that all the contents are well mixed. Place in the refrigerator for at least 12 hours, but best for a couple of days.

You can add sesame oil or roasted seeds to the snack. 9% vinegar can be replaced with apple, rice or grape analogue.

If you don't have time to sterilize winter snack, then you can omit this procedure. In this case, the salad will also turn out tasty and aromatic, the main thing is to adhere to the cooking technology.
Ingredients:
- 3 kg of young cucumbers.
- 6 cloves of garlic.
- 600 g carrots.
- 400 ml sunflower oil.
- 160 ml table vinegar.
- 80 g salt.
- 160 g granulated sugar.
- 5 g paprika.
- 1 tsp hot pepper.
- 60 g coriander.
Canning process
1. Select the cucumbers, wash them, and remove the skin if necessary. Cut off the butt and nose, then grate on a Korean carrot grater. You can also use a regular coarse grater.
2. Wash the carrots, remove the top layer, then grate into small strips.
3. Peel the garlic cloves and pass through a special press, which is popularly called a garlic press.
4. Place all prepared products in an enamel container.
5. Add vegetable oil and table vinegar to it.
6. Mix everything thoroughly and leave for 10-15 minutes. After this, add spices, sugar and table salt to the vegetables.
7. Stir and set aside to marinate for about 4 hours, while the appetizer must be stirred periodically, otherwise, not the entire mass may marinate evenly.
8. In the meantime, you can prepare the jars. To do this, you need to wash them with baking soda, then rinse in cool water. Boil the lids for 10 minutes. You can use other sterilization methods.
9. When the salad is marinated, the container must be placed on the burner and turned on low. Vegetables need to be warmed well. When the mixture boils, you need to cook for about 5 minutes. Do not forget to stir, otherwise the food may burn, resulting in the salad being ruined.
10. Place the appetizer in jars to the very top, add the marinade that remains in the pan. Then roll up the lids using a special key.
11. Check the tightness and quality of the seal. If there is air in the jars, the product will be damaged.
12. Cover the snack with a warm blanket. When it cools down, put it in the cellar or refrigerator.
As you can see, the cooking time Korean salad without preservation, differs slightly from preparation by other methods. Be sure to use these recipes, as the appetizer is really very tasty. But it is contraindicated for people who have gastrointestinal diseases.

Let's make a cucumber hit! It will be interesting, colorful and easy.

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The most delicious recipe with seasoning for Korean carrots

We need:

Cucumbers - 2 kg
Carrots - 500-700 g
Garlic - 3-4 cloves (medium size)
Seasoning for Korean carrots - 1 tbsp. spoon
Coarse salt (without additives) - 2 tbsp. spoons without a slide
Granulated sugar - ½ cup
Vinegar (table, 9%) - ½ cup
Vegetable oil - ½ cup

*Hot pepper (optional) - up to 10 g (or a piece 1-2 cm long)

Please note that:

1 glass - 250 ml
From the specified amount, about 3 liters of seams are obtained.
We recommend placing it in small 500 ml jars. The time for their sterilization over low heat is 10-15 minutes from boiling water
If the jars are 1 liter, sterilize for 20 minutes. The cucumbers in them may turn out less crispy.

How to cook cucumbers in Korean for the winter.

Before chopping, soak the cucumbers for at least 1 hour in cold water, preferably 2-4 hours.

This is what you should do with any cucumber preparations. Lightly salted classic or, saturated with moisture, cucumbers will be crispier when pickled and pickled.

We cut off both sides of the poured cucumbers and taste them for bitterness, just in case.

For the perfect crunch, cut the main characters quite large - into cubes 4-6 cm in length.

Small cucumbers (slim ones up to 10 cm) can be cut quite simply. Cut in half lengthwise and cut each half in half again. We get quarter-blocks.
Vegetables that are thicker and longer are cut lengthwise twice into 4 narrow pieces. Let's cut these long quarters across the middle. We get eight-piece blocks.

We grate the carrots on any suitable grater - for Korean carrots, Berner, etc. We need thin straws. We send the slices to the cucumbers.

Peel the garlic and cut into thin slices. If you don’t want to mess around, pass it through a press or three on a fine grater.

If we use the optional component chili pepper, then cut it into thin rings. For noticeable spiciness, a small piece of 1-2 cm is enough. Focus on your love for spiciness. Please note that if you do not peel the pepper, then a few seeds, which contain the main heat, will end up in the salad.

We send savory ingredients to two main vegetables.

Making a dressing for vegetables. In a separate bowl, mix salt, sugar, Korean seasoning, oil and vinegar. Pour into a bowl with vegetables and mix all ingredients thoroughly.

Cover with a lid and place in the refrigerator to marinate for 4-5 hours.

During this time it is advisable stir the salad 2-3 times- for uniform impregnation of the pieces.

Cucumbers acquire a pleasant taste after 3-3.5 hours of marinating.

You can do some simple preparation in the evening, and transfer it to jars and sterilize it in the morning. Don't be afraid to overcook the vegetables. 8-10 hours of infusion will not spoil them, but a lot of juice will be formed. This is convenient for packing into jars to fill vegetables up to the very neck.

Choose a convenient mode and be sure to try the salad as you go. This is a mouth-watering vitamin thank you for your culinary efforts.

How to sterilize cucumbers in Korean for the winter.

Everything is as usual. Needed sterilized lids and jars, in which we tightly pack the salad. Pour the marinade from the bottom of the container evenly into the jars. Works quickly with a small ladle. It also needs to be washed with soda, rinsed and doused with boiling water.

Place a cotton towel in the bottom of a large deep pan. Place jars of salad and fill the pan warm water- up to the hangers of the cans. It can also be cold. The main thing is not to use boiling water, so that the glass does not burst due to temperature changes. Cover the jars with lids without screwing them on.

Bring to a boil, reduce heat to moderate. We need, so that the water gurgles slightly. At such a low boil, we sterilize the seams for the required time, depending on the volume of the container.

Let us repeat how many minutes we need to sterilize different jars:

For 500 ml - 10-15 minutes. Maximum vegetable crunch guaranteed!
For 1 liter cans - 20 minutes. Vegetables may turn out softer.

In any case, during heating, the bright cucumber peel will change color to protective.

We take out the jars after sterilization and close them with a lid - whatever you are used to, with or without a key.

Quickly turn it over, twist it left and right and tilt it, checking to see if the marinade is leaking. We put it in a secluded place and cover it with a blanket. The wrapped jars should cool slowly.

So the favorites of the Slavs are ready for the winter in a Korean-style filling. Cucumbers will last well until winter days and will delight you with a moderately sweet, spicy-spicy taste.

Carrots add an exotic flair to the recipe. That's why we haven't done this kind of seaming without it yet. It seems to us that pure cucumber preservation will turn out worse using this method.

Hit parade of ideas for cutting and composition

1) What vegetables should I choose?

In any pickles and marinades, the pickling variety of cucumbers is the most delicious. Don’t be intimidated by the tricky words; choosing these is easy. We buy medium-sized cucumbers (maximum 14 cm in length), which have pimply skin. The color can vary - from solid bright emerald to regular green with light spots.

2) Cutting is everything!

For the most delicious recipe for Korean cucumbers for the winter, proper cutting of vegetables is very important. We need the cucumbers to be so thick that they do not soften after sterilization. Therefore, it is better to make it thicker, not thinner. We make only two versions: sticks and weighty rings 1-1.2 cm in thickness.

Moderately thin carrot sticks- out of competition. Although... If we had to do it with a knife, we would think twice. We love it when delicious dishes prepare quickly and easily. Therefore, loyal fans of the Berner grater.

Just behind the leader - set cucumber slices(about 1 cm thick) and thin carrot slices. They can be easily trimmed from the root crop with the most ordinary vegetable peeler (vegetable peeler).

You can reduce the work by using mugs with a v-shaped grater attachment ala Berner. The main thing is to adjust the step. Otherwise, very thin cucumber slices will lose their elasticity during sterilization.

The final option for no-frills carrots is to grate them on normal coarse grater . Casual and quite tasty. The advantage is that such a grater is always available, even at the dacha, where there is no other tool at hand.

3) What does red hot pepper give if we use it in this cucumber preparation?

Component required only for dedicated fans spicy dishes. Pepper slices are the easiest way to adjust the heat according to your taste. You can chop more or less, or remove or leave the seeds.

4) How to make Korean seasoning at home?

Seasonings may not be available in the nearest store, especially during the preparation period.

In this case, you can replace it with regular black ground pepper. Use the same amount freshly ground powder from peas. A mortar, coffee grinder or food mill will come in handy. In our recipe it is 1 tbsp. spoon. There will be no critical loss in taste.

And if you still really want to comply with the canon with coriander, you can make a Korean-style spice mixture with your own hands. There is nothing complicated!

Here is the proportion of spices:

Coriander (seeds) - 1-1.5 teaspoons
Black peppercorns - 1 teaspoon

*Grind both spices in a coffee grinder or grind in a mortar.

Dried garlic (if granules, also grind) - 1 heaped teaspoon
Chili pepper (ground) - on the tip of a knife.

With a slight movement of the hand, the powders turn... into the famous authentic seasoning. The magic of cooking!

We will be glad if your first acquaintance with Korean-style cucumbers for the winter will include the most delicious recipe in the obligatory set of rolls. Spicy, moderately sweet, crunchy and colorful, these vegetables are swept off the table both on weekdays and on holidays.

Go ahead and take a look at “Easy Recipes” - “Homemade Cooking”. Wonderful ideas for winter are constantly being updated!

P.S. A short video with an original cucumber dish - with soy sauce, sesame seeds and without carrots:

Thank you for the article (1)

I decided to make Korean-style cucumbers for the winter as a test, inspired by the success of zucchini, which I had to make twice (the first batch was scraped by uncorking rolled up jars). “Korean” cucumbers turned out to be easier to prepare. Firstly, they are cut into only eight pieces - chick-chick, and two kilograms are planed. Secondly, I decided to cook Korean-style cucumbers for the winter with seasoning for Korean carrots, ready-made. I finally managed to find it in the store - apparently, it was in short supply at the beginning of September, because Korean salads are now mega-popular. A packet of seasoning costs only 15 rubles; a small part of it goes into the marinade. And, to be honest, I was even glad that I didn’t have to bother with grinding the coriander and pepper. So, in fact, I didn’t even have time to look back, and already in front of me stood a pan of cucumbers in the marinade. The next day, I spent five minutes putting the cucumbers into jars. I'm already used to the sterilization process. I even liked it - its lightness. And a guarantee that the banks will last all winter.

Ingredients for 4 half-liter jars:

Cucumbers – 2 kg,
Carrots – 1 kg,
Garlic – 2 heads,
Vinegar – 125 ml (half a glass) 9%,
Unscented vegetable oil – 125 ml (half a glass),
Salt – 2 heaped tablespoons,
Sugar - half a glass,
Ready-made seasoning for Korean carrots – 1 tablespoon.

How to cook cucumbers in Korean for the winter

If you want your cucumbers to have a Korean crunch, then put them in a bowl, cover them with cold water and let them sit for half a day.

After soaking, the cucumbers turn bright green—lovely to look at. We wash them thoroughly, cut them on both sides, then cut each cucumber in half lengthwise, then in half again. And I also cut the resulting quarters in half so that the cucumber pieces turned out to be, as they say, one tooth long.

Wash the carrots and scrape off the skin. And then you can either grate it on a special grater for Korean carrots. If there is no grater, then simply cut into strips. Just as you see in the photo. With this kind of slicing, Korean-style cucumbers will not be a shame to put on the festive table.

Then garlic. Quite a lot of it goes into preparation. To easily peel garlic, you need to divide it into cloves and lightly press each clove with the flat side of a knife, after which the thick skin opens on its own. Garlic can be finely chopped, passed through a press or grated. I chose the last option.

In the photo you see everything that is required for the marinade: vinegar, vegetable oil, salt, sugar, seasoning and garlic.

Mix it all, pour it into a container where cucumbers and carrots are already placed.

Stir, cover with a lid and place in the refrigerator. Usually they write that it takes a couple of hours, but I left it overnight. By morning, the vegetables gave so much juice that they were completely covered with it.

I thoroughly mixed the Korean cucumbers one more time and filled the jars with them. I filled it with marinade and put the jars in large saucepan, on the bottom of which she laid a towel. Only after that I poured it into the pan cold water so that it does not reach 1 cm to the necks of the jars.

I closed the lids on the jars (not tightly, just covered them) and put the pan on the fire. After boiling, I lowered the heat to such a level that the bubbling was maintained and left the jars of cucumbers to sterilize for 20 minutes.

She screwed the lids on the jars and turned them upside down. And when the Korean-style cucumbers cooled down, I put them away for the winter.

The cucumbers turned out really crispy. Not very sweet in taste. Everything in moderation. I was expecting some kind of richer “Korean” aroma. But it is mainly supported by carrots. In general, quite a decent preparation. I will definitely do this next year.