Cucumbers with Korean carrots recipe. How to cook spicy cucumbers in Korean

Summer spoils us with abundance fresh vegetables and fruits. Especially if you have your own household plot. Everything that has been collected from the garden beds needs to be eaten in time. fresh, and preserve for the winter. After all, it is precisely during the period of winter and spring vitamin deficiency that we especially urgently want to enjoy what has not left the table until recently.

Probably every summer resident has cucumbers growing in his garden. Their use in blanks has no limits. Here and, and pickling, and. Korean-style cucumbers are especially popular in my family. We met him relatively recently, and now I regularly prepare them for the winter.

Juicy, crispy and very delicious cucumbers, with a spicy spiciness, do not linger on the table. The hand reaches out to take more and more. If you have not tried to prepare such a delicious dish for the winter, do it right now. After all, I have prepared for you the most delicious and original Korean cucumber salads.

1. Korean cucumbers for the winter with carrots

We will prepare very tasty cucumbers that are so pleasant to crunch on right now. For a variety of taste and color, we will also put carrots here. This dish is very easy to prepare. Looking ahead, I will describe the principle of preparation. Sliced vegetables are sprinkled with seasonings and left to room temperature for 24 hours. After this, the snack is completely ready to eat. But, if you decide to prepare it for the winter, you need to put it in jars and sterilize it. Simply put, preparing a snack will take you 15 minutes today and 30 minutes tomorrow. And such jars bring endless amounts of joy in winter.

Ingredients:

2 kilograms of cucumbers;
130 grams vegetable oil;
half a kilo of carrots;
a quarter glass of salt;
half a glass of granulated sugar;
10 grams of special seasoning for Korean vegetables;
1 small head of garlic;
130 grams of vinegar 9%.

Cooking steps:

1. Wash the cucumbers first. It is better to use freshly picked fruits for preparations. If this is not possible, you need to “saturate life” into the cucumbers. To do this they need to be placed in ice water for an hour. This will harden them and the pieces will be springy and crispy. Then you need to trim the ends and cut the cucumbers into circles. For this it is better to use a serrated knife.

If you are preparing a snack from wide cucumbers, you can cut them into half a circle or even a quarter.

2. Grind the carrots on a grater with an attachment for cutting into strips. If you don't have one, you can simply plan it using a hand peeler.

3. Combine cucumbers and carrots in one bowl. Add everything from the list and mix. You can do this with a spatula, but I usually mix with clean hands. Set aside so that the dishes do not interfere with other tasks. In total, vegetables should sit for 24 hours. 12 hours on the table and the same in the refrigerator.

4. This is what the finished cucumbers look like. You can try them now. But don't get carried away! After all, we need to close the jars for the winter.

5. Before transferring, be sure to sterilize the jars and boil the lids. Arrange the vegetables first, and then distribute the juice.

6. After this, cover with lids and place the jars in the pan. First, you need to line the bottom with a small towel or napkin, otherwise, when boiling, the jars may burst. Boil in water for 15 minutes.

You cannot sterilize sealed jars. During the sterilization process, oxygen is released inside the mass, which needs an outlet. Sealed cans do not get this opportunity and may explode.

After processing, seal the salad and turn it over onto the lids. Place under cover in the form of an old jacket, blanket or rug. This will further process the vegetables before storing. In the morning, remove the blanket and take it to the basement.

2. Korean-style spicy cucumbers for the winter, sliced

What real Russian feast is complete without pickled cucumbers?! It is impossible to imagine any celebration without this tasty and crispy snack. Guests take them apart more actively than any other treat. Especially if these are cucumber slices in Korean. They can be prepared today and eaten tomorrow. And if you prepare more salad, you can save it for the winter. Try it too! I am sure that this recipe will win your trust too.

Ingredients:

kilogram of cucumbers;
200 grams of carrots;
a quarter cup of granulated sugar;
a quarter glass of vinegar;
8 cloves of garlic;
a tablespoon of salt;
chili pepper - 1 small pod or 5-6 centimeters from a large one;
a quarter cup of vegetable oil;
ground mixture aromatic peppers- taste;
5 tablespoons (not heaped) of sesame seeds.

Cooking steps:

1.Soak the cucumbers in ice water and leave for 1-2 hours. If the house is hot, you need to constantly add water to maintain the temperature.

2. Meanwhile, prepare other ingredients. It is better to choose flat carrots. It is easier to grind it in the desired way. Namely, it needs to be cut into strips using a special grater or vegetable cutter.

3. Cut the garlic into thin slices. Chop the hot pepper too.

If you like a spicier snack, you don't have to remove the seeds from the hot peppers. They will provide an even more “fiery” taste.

4. After soaking, dry the cucumbers and start cutting. They need to be cut into neat cubes. The cutting principle depends on the size of the vegetable. Small cucumbers can also be cut into quarters. A large vegetables you need to divide it in half first, and then into another 4-8 parts.

5. Combine everything in one bowl.

6. Now you need to prepare the marinade. To do this, mix oil and vinegar, add granulated sugar, pepper, sesame seeds and salt. Stir. Sand grains are difficult to dissolve completely. But don’t worry, they will definitely melt during the steeping process.

7. Pour in the marinade and mix thoroughly. Leave until evening on the table, covered. Place in the refrigerator overnight. In the morning you can start packing.

8. Place vegetables in a clean container and add juice. Without rolling up the lids, boil the jars of cucumbers in a saucepan. This will take 10-15 minutes. After this, you need to seal them, turn them over and wrap them in something warm. In the evening, you can move the jars to your permanent place of residence - in the basement or cold balcony.

3. Cucumber rolls with sweet peppers in Korean for the winter in brine

This beauty has become a real hit among the blanks. Originality of preparation does not require much effort. They are very easy to make using the most regular products. These cucumber “rolls” will surely be appreciated by your guests and loved ones. Friends will certainly beg for the recipe. Try it!

Ingredients:

liter jars;
a few umbrellas or dill, parsley;
Bell pepper;
3 cloves of garlic per 1 jar;
hot pepper to taste.

For brine per 1 liter of water:

water;
a tablespoon of salt;
40 grams of vinegar 9%
3 allspice peas;
2 tablespoons granulated sugar;
4 black peppercorns;
2 tablespoons of seasoning for pickling vegetables in Korean;
a tablespoon (without a slide) of mustard seeds;

Cooking steps:

Before you start rolling the rolls, you need to wash the jars and put them on sterilization. So that by the time the vegetables are ready, they can immediately be placed in a jar.

1. Soak the cucumbers in water the night before cooking. This will make them juicier and more elastic. It will be difficult to roll with wilted and dry vegetables. After soaking, you need to remove the ends. No need to peel. Using an economical vegetable cutter, which many people usually use to peel potatoes and carrots, cut the cucumbers into thin slices. It is not easy to achieve such a result with a knife.

2. You can choose any color of sweet pepper. But I usually take red. Firstly, it is very sweet and most suitable for preparations. Secondly, green cucumbers and red peppers will look great together. For this snack, you need to cut it into pieces of such a size that they can fit in the center of the cucumber.

3. Meanwhile, the jars are ready for packaging. Place greens on the bottom, chop the garlic and a little hot pepper. If you like a more “fiery” taste, you can replace it with hot pepper.

4. Place a piece of pepper at the top edge of the cucumber and wrap it in a roll.

5. Roll up the number of rolls required to fill the prepared jars and immediately place them in the container. Do this horizontally so that the pepper does not fall out of the cucumber.

When cutting cucumbers, you probably have some scraps left over. They can also be used and placed on top of vegetable rolls.

6. Boil water and fill the jars to the top. Cover with lid without twisting. Leave it like this for 10-20 minutes. After this, pour the liquid back into the pan.

7. Add all the ingredients from the list to the brine, except vinegar. Dissolve sugar as much as possible. As soon as the marinade boils, it needs to be boiled for a couple of minutes.

8. Pour the marinade over the shoulders, then add 40 grams of vinegar into each liter jar.

9. Seal the jars tightly and invert them onto the lids to check for leaks. If it does not leak anywhere, then immediately, without turning them over, wrap the jars with a warm cloth until they cool. This will be additional sterilization of vegetables.

10. Usually, I wait until the morning and only then I turn the cans over and move them to the underground or basement.

11. Such a sunny jar of vitamins will disperse melancholy and winter blues in any bad weather. Very tasty, juicy and refreshing. Try it!

4. Video - Korean cucumber salad for the winter

See how easy it is to prepare delicious Korean cucumber fingers. It's easy and quick to prepare. And it gets eaten even faster.

Korean-style cucumbers are always a good solution. They are pleasant to eat at any time of the year. You can serve with meat, cereal side dishes, pasta and potatoes. Even just crunching with ringing cucumbers will be very tasty.

Korean cuisine is gaining more and more popularity. Spicy fragrant dishes are perfect for ordinary and festive tables. Korean cucumbers are not like regular canned ones. They are much spicier. This interesting salad easy to prepare. The basis of this dish is cucumber, tomato, seasoning. If you add bell pepper, garlic, mustard, hot pepper and other seasonings in your own way, this will only enhance the taste of the salad. This dish can be eaten either fresh or prepared.

Korean cucumber comes in different interpretations: recipe instant cooking without sterilization with mustard; Korean cucumber with carrots; cucumbers in Korean style bell pepper; wonderful recipe from overgrown cucumbers in tomato, without carrots; recipe for cucumbers for the winter with seasoning for Korean carrots.

For cooking beautiful salads It is advisable to try to cut vegetables into identical cubes, strips or circles.
If the vegetables have thick skin, it is advisable to blanch them in advance - keep them in boiling water for several minutes. After heat treatment, the skin will become more tender, which will improve the taste of the future salad.
It is advisable to follow the recipe exactly. You can use your imagination in spices.

A little about the varieties of cucumbers. Each variety is suitable for different types processing. Variety Muromsky early. It is better to eat it fresh.

Vyaznikovsky good both fresh and pickled.

And here Unfeminine- This is a late variety. Their salads are excellent.

Korean quick-cooking cucumbers without sterilization with mustard

Cooking Korean salad is considered the fastest. It doesn't take much time, but it turns out delicious.

For 4 kg of cucumbers (preferably small, of the same size) we take:

Garlic - 6-8 cloves,
Vegetable oil - 200 gr.,
Vinegar 9% – 200 gr.,
Salt - 100 gr.,
Sugar - 200 gr.,
Black peppercorns - 1 tbsp.,
Mustard seeds - 1 tbsp,
Greens to taste.

Recipe for making Korean cucumbers:

Soak in cold water cucumbers for one hour. After that, cut it lengthwise into four parts and place it in a large bowl so that it is convenient to stir.
Sprinkle the cucumbers with salt, sugar and mustard.
We crush the garlic with a garlic press. Sprinkle it with salt. Add to cucumbers.
Crush black pepper into powder. And we add it too.
Finely chop the greens. Sprinkle the cucumbers. We choose whichever greens we like. You can have dill and parsley, or a mixture of fennel, parsley and basil. These herbs are very aromatic and increase the attractiveness of the dish.
Fill everything up vegetable oil. Simmer for 15 minutes.

Before putting it into jars, taste the salad. If anything is missing, add it. Fill 0.5 liters.

Korean cucumbers with carrots for the winter

This Korean salad is simply delicious.

For 2 kg of cucumbers we take:

Carrots - 500 gr.,
Garlic - 1 head,
Vegetable oil-125 gr.,
Vinegar 9% - 15 g (preferably apple),
Hot red pepper - 1 pc.,
Salt - 50 gr.,
Sugar - 100 gr.,
Black peppercorns - 5-6 pcs.

Korean recipe for the winter:

Immerse freshly picked cucumbers in cold water for one to two hours. If the vegetables were collected one or two days ago, then the soaking time in water should be increased to three to four hours.
Before cutting the cucumbers into cubes, taste them for bitterness so that the salad turns out tasty.
Three fresh carrots on a grater for Korean salads, that is, in long strips. Sprinkle carrot sticks over cucumbers.
Take the garlic, crush it a little and sprinkle with salt. After this, it will release the juice faster and fill your Korean salad with a fragrant aroma. We cut the garlic into slices.
Remove seeds from red pepper and cut into slices.
Mix everything carefully.
Add black pepper crushed into powder.
In a separate saucepan or bowl, prepare a marinade from vinegar and vegetable oil. Pour and soak the vegetables in it for two hours. Your kitchen will be filled with an amazing smell.

While the salad is brewing, boil the lids. After two hours, place tightly in jars. vegetable mixture, add marinade, close the lids and sterilize. To preserve the salad for the winter, sterilize cucumbers in jars in boiling water, that is, placing them in a wide saucepan with cold water onto a piece of cloth so that it doesn't burst. And then keep it on low heat for a certain time. Liter - 30 minutes, half liter - 20 minutes. Roll up the lids.

Then we roll up the jars of cucumbers in Korean style, turn them over, wrap them in something warm and leave them for a day. Then we put it in the pantry or cellar and store it until winter.

Korean cucumbers with bell pepper

For 2 kg of cucumbers we take:

Carrots - 500 gr.,
Sweet bell pepper - 500 gr. (red or green as desired),
Onions - 500 gr.,
Garlic - 7 cloves,
Hot bitter pepper - 1 tbsp.,
Vegetable oil - 100 gr.,
Vinegar 9% – 100 gr.,
Salt - 50 gr.,
Sugar - 100 gr.

Cooking cucumbers the Korean way:

Chop the cucumbers into slices.
Sweet pepper - into strips.
Onion - cubes.
Carrots - grated in Korean style.
Mix everything in a bowl.
Add the garlic passed through the garlic and finely chopped hot pepper.
Pour vegetable oil over the vegetable mixture, sprinkle with sugar, add vinegar and salt.

Mix everything carefully. Let the cucumbers marinate in Korean style for two hours. Then put the mixture into sterilized jars, add marinade, cover with lids and sterilize. Half liter - 30 minutes, liter - 1 hour. Then we roll it tightly and put it in storage.

Recipe for overgrown cucumbers in tomatoes, without carrots

For 1 kg of overgrown cucumbers we take:

Garlic - 1 large head,
Vegetable oil-100 gr.,
Vinegar 9% – 200 gr.,
Salt - 1 tbsp,
Sugar - 100 gr.,
Hot red pepper - 1/2 pcs.,
Tomatoes - 1/2 kg.,
Mix for Korean carrots - 1/2 tbsp.

Korean salad recipe:

Grate overgrown cucumbers in Korean style and cut into medium-sized slices.
Peel the sweet and bitter peppers from the centers and cut into circles.
Pour boiling water over the tomatoes, then under cold water. Remove the skin. Cut the peeled tomatoes into slices. We pass them through a meat grinder or grind them in a blender.
Garlic - through garlic.
Mix all the vegetables. We put it on fire. Boil over low heat for 30 minutes, stirring constantly. Add vinegar and simmer the mixture for another 5 minutes.

Place in sterilized jars, roll up, turn over, and wrap in a blanket. Leave it like this until the jars cool down. Then we put it in storage.

Recipe for cucumbers with Korean carrot seasoning

For 2 kg of cucumbers we take:

Carrots - 500 gr.,
Garlic - 7 cloves,
Vegetable oil - 125 gr.,
Vinegar 9% – 125 gr.,
Seasoning for Korean carrots - 1 tbsp.,
Salt - 50 gr.,
Sugar - 100 gr.,
Dill - a bunch.

How to prepare a salad with Korean seasoning:

Soak large and medium-sized cucumbers in water for 4 hours. Then we cut them into cubes.
Grate carrots for Korean salads.
Finely chop the dill and pass the garlic through a press.
Mix all the vegetables.
Separately prepare the marinade. To do this, mix vegetable oil, salt, sugar, vinegar and Korean seasoning.
Season the vegetables with the resulting Korean marinade and let it brew for one hour at room temperature. Then we put the salad in the refrigerator for five hours.

After the time has passed, put the salad into sterilized jars, close with boiled lids and put half-liter jars on the fire to sterilize for 10 minutes, liter jars for 15 minutes. During sterilization, place a napkin under the jars to prevent them from cracking. Roll it under the blanket until it cools completely. We store Korean-style cucumbers in the pantry or cellar.

Which version of the Korean-style cucumber salad did you like best?

Good afternoon friends!

Korean cucumbers - another spicy one home preparation, which is prepared simply, quickly and turns out just as amazingly tasty as.

The main ingredients of this dish are cucumbers, carrots and seasoning. Adding tomatoes, bell peppers, mustard and other spices at your discretion will only enhance and add a lot of flavor and make the appetizer more appetizing.

Such salads can be eaten immediately after preparation, or left for the winter.

Korean cucumbers. The most delicious recipe with carrots for the winter

Ingredients:

carrots - 500 gr.
garlic - 1 head
vegetable oil - 125 gr.
vinegar 9% - 15 gr.
hot capsicum - 1 pc.
salt - 50 gr.
sugar - 100 gr.

Preparation:

In this delicious recipe you will learn how to quickly prepare real Korean cucumbers with carrots. To make the cucumbers crispy, fill them with cold water and leave for 3-4 hours. If they have just been collected from the garden, it is enough to keep them in water for 1-2 hours.

We wash the cucumbers, cut off the butts on both sides and cut them into medium cubes. Don't forget to taste them for bitterness so as not to spoil the salad.

Grate young, juicy carrots into long strips on a Korean carrot grater. Add to cucumbers.

Press down the garlic a little with the flat side of the knife. Add some salt, so it will release its juice and unique aroma faster. Cut into thin slices.

Cut the hot red pepper into thin slices. I don’t remove the seeds; I take a third or a fourth of the pod, depending on its bitterness. It won't harm the salad, as long as your stomachs can handle it.

Place everything in one large container and mix gently.

We crush the black peppercorns with the flat side of the knife and immediately feel its aroma.

We use odorless vegetable oil, preferably apple cider vinegar.

In a separate bowl prepare the marinade. Mix salt, sugar, black pepper, vinegar, vegetable oil.

Pour the prepared marinade over the vegetables and leave to steep for 2 hours. Each ingredient has its own taste and aroma and when they come together and complement each other, the result is something amazing.

Stir occasionally and take samples. It turns out delicious, very tasty - you'll lick your fingers.

While the vegetables are pickling, prepare the jars. We wash, sterilize, and boil with lids.

After the time has passed, fill the sterilized jars with salad. Seal and add marinade on top. Cover with lids and sterilize in a saucepan with water. Half liter jars - 20, liter jars - 30 minutes.

Look what a nice color our cucumbers have acquired!

We got 3 liter jars. Close two tightly with screw caps. And we send them to be sterilized for another day under the blanket, we will leave them for the winter. Cool the remaining salad, put liter jars on the floor, cover with plastic lids and place in the refrigerator. I think not for long.

In order to open a jar of cucumbers in winter and not spoil the screw lid, you need to turn the jar upside down and place it in a deep plate with hot water. After a minute, there will be a small click, the lid is pulled back, air enters the jar, and it opens easily.

Korean cucumbers. Instant recipe without sterilization with mustard

We prepare the simplest recipe for Korean cucumbers without sterilization quickly. It turns out delicious.

Ingredients:

for 4 kg of cucumbers we need:

garlic - 6-8 cloves
vegetable oil - 180-200 gr.
vinegar 9% - 200 gr.
salt - 100 gr.
sugar - 200 gr.
black peppercorns - 5-6 pcs.
dry mustard - 1 tbsp. l.
mustard seed - 1 tsp.
greens - to taste

Preparation:

This year there is a good harvest of gherkins. Strong and crispy cucumbers, one size - perfect option for our recipe. Soak in very cold water for 1 hour. We cut the cucumbers into long bars and put them in a large bowl, where it will be convenient to mix them.

Add salt, sugar, mustard to the chopped cucumbers.

Crush the garlic with the flat side of a knife, sprinkle with salt, chop with a knife to a paste, and add to the cucumbers.

Grind black peppercorns in a mortar and add to the rest of the ingredients.

At our own discretion, add greens. I really like the mixture of greens - fennel, parsley, basil. These herbs emit a magical aroma and significantly enhance the taste of the dish.

Pour vegetable oil and vinegar on top. Mix everything carefully with your hands. Leave for 2 hours.

Let's try. If there are not enough seasonings, it's time to add them. The cucumbers have been soaked in our wonderful dressing and it’s time to put them in jars.

Place in sterilized jars, add marinade to the very top so that there is no air left in the jar, and immediately close with plastic lids. We take small jars for one time, open them and eat them right away.

Unfortunately, such a preparation can be stored in the refrigerator for no more than one week.

Delicious recipe from overgrown cucumbers in tomato, without carrots

If you like this recipe, then you will never have problems with overgrown cucumbers.

Ingredients:

for 1 kg of overgrown cucumbers we need:

garlic - 1 large head
vegetable oil - 100 gr.
vinegar 9% - 200 gr.
salt - 1 tbsp. l.
sugar - 000 gr.
spicy Bell pepper- 1/2 pcs.
tomatoes - 1/2 kg
mixture for Korean carrots - 1/2 tbsp. l.

Preparation:

We will cook them in a tomato sauce to preserve them for the winter, and we will stew the vegetables. This time we'll do without carrots
If your overgrown cucumbers have reached large sizes, then it is best to grate them using a Korean carrot grater. My cucumbers are not that big, so we'll cut them into slices.
We remove the bell and red hot peppers from the stalk and seeds and cut into thin rings.
Remove the skin from ripe, fleshy tomatoes. To do this, we make a cross-shaped cut on the fruit, lower it into boiling water for a few seconds, and then immediately under cold water. The peel comes off on its own.
Peeled tomatoes into slices. The cutting is not important, since we will be chopping the tomatoes. This can be done in a meat grinder or blender.
Peel young juicy garlic and grind it to a paste.
Place all prepared ingredients into a saucepan. Place on the fire and bring to a boil. Simmer over low heat for 30 minutes, stirring constantly so that the bottom of the pan does not burn.
Add vinegar, boil for another 5 minutes, place in hot sterilized jars, and cover with boiled lids. Turn it upside down and wrap it in a blanket.
While the jars cool down, for about a day, the sterilization process will continue.
We store it in the cellar. Let's enjoy the burning spicy cucumbers in Korean cold winter.

Korean cucumbers with bell peppers, a delicious recipe for the winter

In this recipe, adding bell pepper will complement and enrich the taste of the final product. It doesn’t really matter whether you put red or green pepper. It will be delicious in both cases. Red bell pepper enriches color scheme, gives an appetizing look to the dish.

Ingredients:

for 2 kg of cucumbers we need:

carrots - 500 gr.
sweet bell pepper -500 gr.
onions - 500 gr.
garlic - 7 cloves
hot hot pepper - 1 pc.
vegetable oil - 100 gr.
vinegar 9% - 100 gr.
salt - 50 gr.
sugar - 100 gr.

Recipe for winter cucumbers with seasoning for Korean carrots

According to this recipe, Korean-style cucumbers are rolled into jars for the winter, and if desired, can be eaten immediately after preparation.

Ingredients:

for 2 kg of cucumbers we need:

carrots - 500 gr.
garlic - 7 cloves
vegetable oil - 125 gr.
vinegar 9% - 125 gr.
seasoning for Korean carrots - 1 tbsp. l.
salt - 50 gr.
sugar - 100 gr.
dill - bunch

That's all for today. Wait for new recipes Korean cuisine.

Huge cucumbers often grow in the garden, which few people like to eat. To find a use for the rich harvest, we suggest preparing a Korean cucumber salad. The appetizer turns out to be unusual, tasty, and none of the guests will guess that the main product is slightly yellowed cucumber fruits.

Korean cucumbers for the winter

At minimum quantity products come out amazing taste qualities a snack that will delight you until the next summer season. You can prepare cucumbers using fruits of any size and degree of maturity.

Ingredients:

sugar – 130 g;
cucumbers – 1700 g;
red pepper;
carrots – 550 g;
sunflower oil – 120 ml;
vinegar – 120 ml (9%);
Korean carrot seasoning – 12 g;
salt – 55 g;
garlic – 12 cloves.

Preparation:

Trim the edges and peel of washed cucumbers. Remove the core from overgrown specimens. Cut into half rings.
Grate the carrots using Korean grater. Grind the garlic cloves. Mix with cucumbers.
Pour in the oil. Add some salt. Sprinkle with seasoning and sugar. Add vinegar. Mix. Leave for 5 hours.
Place in containers. Cover with lids. Place a towel on the bottom of the pan. Arrange the jars. To fill with water. Sterilize. It will take 25 minutes. Do not sterilize for longer than this time, otherwise the vegetables will become unappetizing.
Remove the cans. Roll up.

To allow the cooling process winter preparations walked more slowly, cover the containers on top with a warm blanket.

With carrots

This option is reminiscent of traditional pickled cucumbers, but the addition of spices helps make the snack aromatic and surprisingly tasty.

Ingredients;

black pepper – 20 peas;
cucumbers – 4200 g small-fruited;
vinegar – 220 ml (9%);
carrots – 560 g;
salt – 2 tbsp. spoons;
dill umbrellas – 1 pc. into each container;
garlic – 7 cloves;
sugar – 210 g;
Korean carrot seasoning – 15 g;
vegetable oil – 240 ml.

Preparation:

Cut the cucumbers into four parts. Chop the carrots.
Add salt. Add sugar. Sprinkle with seasoning. Pour in the oil, then the vinegar. Mix. Leave for 5 hours.
Sterilize jars and lids.
Place umbrellas in containers. pour classic pepper peas Add chopped garlic cloves. Add pickled vegetables. Pour in the remaining marinade. Roll up.

What is good about this preparation? Spicy seasonings not only accelerate the blood, warming you up in cold weather, but also give a fresh feeling winter menu spicy notes, significantly diversifying the diet. In addition, dishes with “pepper” speed up a slightly slowed down metabolism, helping to maintain slim figure. Sounds tempting! However, be careful: if you have diseases of the gastrointestinal tract, then exotic dishes It's better not to get carried away.

So let's consider detailed recipes with photo.

Korean cucumber salad for the winter: recipe without sterilization

In my opinion, this is the most delicious recipe, and also very light. I’ll tell you how to prepare a spicy Korean-style cucumber salad for the winter without sterilization.

Ingredients:

2 kg of medium-sized cucumbers;
500 g carrots;
50 g salt;
500 g granulated sugar;
25-30 ml of refined vegetable oil;
30 ml vinegar 9%;
3-5 medium cloves of garlic;
1/2 tsp. ground pepper black;
1/2 tsp. ground paprika;
0.5-1 tsp. chopped coriander.

Tip: You can pre-soak the cucumbers for an hour - they will become elastic and crispy.

Preparation:

To prepare spicy salad for the winter from cucumbers and carrots, wash the vegetables well.
For the marinade, mix oil and vinegar, add spices and seasonings, chopped garlic cloves. Heat in enamel dishes until boiling, stirring. Then turn off the heat and let everything sit for 1 to 5 hours.
Meanwhile, sterilize the jars and lids. I most often sterilize the jars over steam and boil the lids directly in the saucepan.
Then chop the cucumbers into long strips or cubes. Grate the peeled carrots using a grater for Korean products. Mix carrots with cucumbers, squeeze lightly with your hands. Place the vegetable mixture into clean jars. Leave a little space on top - the vegetables will still release their juice.
Heat the marinade again until it boils, and carefully pour it over the cucumbers and carrots in the jars almost to the neck. Roll up the lids. Turn the jars over and wrap them up. Let them sit until they cool down.

Korean cucumbers for the winter with carrots are ready! Store them in a cool place.

Note to the hostess: You can add a little less vinegar than in the recipe. Please note that cucumbers preserved with vinegar may become even more sour over time.

Tip: You can use this recipe with Korean carrot seasoning, also without sterilization. Then cooking is even easier!

Korean cucumbers for the winter with bell peppers

Korean-style canned cucumbers will turn out more piquant if you roll them with bell peppers.

Ingredients:

1 kg of cucumbers;
250 g bell pepper;
100 g garlic;
250 g carrots;
¼ red pepper (hot);
25 g salt;
50 g granulated sugar;
15 g seasoning for Korean carrots;
50-60 ml vinegar 9%.

Preparation:

Cut off the ends on both sides of the washed cucumbers. Cut each root vegetable into eight long slices: in half, then each half in half again, and continue until you have 8 pieces. Place them in a saucepan.
Chop the peeled and washed bell pepper into strips. Stir in cucumbers.
Peel, wash, grate or cut the carrots into long strips. Mix with other vegetables in a saucepan, add vinegar, sugar, salt, Korean seasoning. We also send it there, cut into thin strips. hot peppers and crushed garlic.
Mix everything and leave covered for 3 hours. During this time, stir the vegetables several more times.
Meanwhile, sterilize the jars and lids. Fill jars with vegetable salad and place them in a wide saucepan. Fill with cold water up to the hangers, bring to a boil, sterilize for 20 minutes.

Then remove the jars from the pan, roll up their lids, turn them over and wrap them, and let cool. Korean cucumber salad for the winter with carrots and bell peppers is ready.

“Korean” cucumbers without carrots

Not everyone likes canned carrots. Therefore, I want to tell you how to cook Korean cucumbers for the winter - the most delicious recipe without carrots.

Ingredients:

2 kg of young cucumbers;
2 large heads of garlic;
100 ml vegetable oil;
0.5 cups granulated sugar;
1.5 tbsp. l. salt;
0.5 tbsp. l. vinegar essence (70%);
2 tsp. ground black pepper;
0.5 tsp. coriander (chopped).

Preparation:

Rinse the cucumbers thoroughly and cut off the ends. Cut them into thin bars or strips. Place in an enamel bowl.
In a separate bowl, crush the garlic, pour in the vegetable oil. Then add spices: salt, sugar, coriander, black pepper. Vinegar essence dilute in a quarter of a glass of water and pour into the marinade. Mix everything.
Pour the marinade over the cucumbers and cover with a lid. You can even place a weight on top so that the vegetables release their juice. Let the cucumber mixture sit for five or six hours.
Then place the cucumbers in sterilized half-liter jars and fill with the remaining dressing. Sterilize in a saucepan for 10 minutes, fill it with water up to the hangers, then screw on with clean lids.

Tip: Remember to stir the vegetables in the marinade every hour.

Turn it over, wrap it up. Soon the Korean salad will be ready. You can store it or serve it straight away.

Korean salad made from overgrown cucumbers

Can be prepared for the winter korean salad from overgrown cucumbers. But first you need to clean them of rough skin.

Ingredients:

2 kg of overgrown cucumbers;
2-3 pcs. carrots;
1 head of garlic;
15 g Korean carrot seasoning;
130 g refined vegetable oil;
2 tsp. salt;
1/4 cup granulated sugar;
30-40 ml vinegar 9%.

Preparation:

Cut off the skin and ends on both sides of the washed cucumbers. Peel the carrots and garlic. Cut the cucumbers into thin strips, grate the carrots, and chop the garlic cloves. Mix everything in a separate container.
To make the dressing, combine oil and vinegar, add seasoning, salt and sugar. Shake until smooth, pour into cucumber mixture, stir. Cover with film (or gauze) and refrigerate for 24 hours. From time to time, take out the bowl and mix everything again (in total, six to seven times a day).
The next day, place the salad in sterilized jars and fill it with the remaining dressing. Cover the jars with boiled lids. Place in a wide pan, placing a folded towel on the bottom. Fill with water up to the shoulders, sterilize after boiling for 10-12 minutes.
We take the jars out of the water, wipe them, and roll up the lids with a key. Turn it over and wrap it up.

After cooling, we hide the vegetables marinated with seasoning for storage.

Korean cucumbers: recipe with sesame seeds

A friend who is a big fan of Korean cuisine shared this recipe with me. It is also called cucumber heh for the winter. The dish is prepared with sesame seeds, which gives it a spicy oriental notes. The preparation is light, with a spicy, refreshing taste.

Ingredients:

900 g cucumbers;
4 cloves of garlic;
20 g sesame seeds;
20 ml soy sauce;
80 ml vegetable oil;
10 g salt;
20 g sugar;
3-5 g ground red pepper.

Preparation:

Wash the cucumbers, peel if necessary, and chop into long strips. Place in a bowl, sprinkle with salt and leave for 20-30 minutes. Then drain the released juice by squeezing the cucumbers.
Mix the oil with soy sauce. Add sugar, chopped garlic, sesame seeds, hot pepper. Pour this mixture over the cucumbers. Cover and leave in the refrigerator for 2-3 hours.
Then place the salad in sterilized half-liter jars. Cover with lids and sterilize in the pan for eight minutes. Then screw on the lids.

Pickled Korean cucumbers ready with sesame seeds.

Korean cucumbers with mustard

The recipe for cucumbers with mustard turns out amazingly delicious. It is best to take very young, small-sized vegetables - they are so tender, you will lick your fingers!

Ingredients:

4 kg of young cucumbers;
4 cloves of garlic;
2 tbsp. l. dry mustard;
200 ml vegetable oil;
200 ml vinegar 6%;
100 g salt;
200 g granulated sugar;
1 tbsp. l. ground black pepper.

Preparation:

Cucumbers do not need to be peeled. Cut them lengthwise into thin strips. Place in a saucepan, sprinkle with pepper, mustard, salt, granulated sugar, and chopped garlic.
Pour in vegetable oil, add vinegar, stir. Leave in a cold place for three hours.
Place the salad in clean jars and sterilize in a saucepan for ten minutes after the water boils.
Roll up the key, wrap it in a towel. After cooling, the salad is ready.

Korean cucumbers for the winter on a grater

The appetizer comes out juicy, spicy, and just melts in your mouth! Great way prepare carrots for the winter with cucumbers in spicy sauce.

Ingredients:

4 kg of cucumbers;
2 heads of garlic;
1 kg carrots;
200 ml vegetable oil;
1 cup of sugar;
5 tbsp. l. salt;
200 ml vinegar 9%;
1 tbsp. l. ground red pepper.

Preparation

This recipe for cucumbers for the winter allows you to prepare even substandard vegetables. Grate the peeled, washed cucumbers and carrots on a grater (preferably a Korean grater). Pass the garlic through a press.
In a large bowl, mix vegetables with seasonings, oil and vinegar. Let it brew in the refrigerator for 9-12 hours.
Let's decompose vegetable salad in half-liter clean jars. Sterilize for 10-12 minutes. Then we roll it up.

Tip: This snack can be made with Korean carrots- it will be even easier.

Cucumber kimchi

And one more interesting recipe– how to cook Korean cucumbers whole, with spicy minced vegetables. This snack is called kimchi.

Ingredients:

1 kg of cucumbers;
1 PC. onions;
1/2 bunch of green onions;
1 PC. carrots;
4 cloves of garlic;
3 tbsp. l. soy sauce;
1 tbsp. l. vinegar 6%;
1/4 cup water;
2 tbsp. l. salt;
1 tbsp. l. Sahara;
¼ pod of hot dried pepper;
1 tbsp. l. sesame

Preparation:

Cut the washed cucumbers crosswise, not reaching the end 1 cm. Salt them outside and inside, leave for ten minutes. Then remember, let it sit for another 10 minutes. Drain the juice and rinse.
Finely chop the green and onion. Cut the carrots into strips or grate. Chop the garlic. Stir in onions, garlic and carrots.
Prepare the dressing: dilute the vinegar with water, pour in soy sauce, add salt, sugar, sesame seeds, chopped hot pepper. Pour everything into the carrot-onion mixture.
Fill the cucumbers with the spicy filling and place in jars or a plastic container. Cover with a lid and place in the refrigerator. The cucumbers will be ready in two to three hours.

Now you know how to make Korean cucumbers for the winter - choose the most delicious recipe yourself, you have as many as 7 options. I hope each of them will find its connoisseurs. Bon appetit!