Cucumbers with ready-made Korean carrots for the winter. Korean cucumber salad for the winter

Korean cucumbers can be prepared in the most different ways. We have collected all possible and most good ways cooking cucumbers in Korean in one selection.

Korean spicy cucumbers
Overgrown cucumbers in Korean
Korean cucumbers with bell pepper
Super-spicy Korean cucumbers with sweet peppers and carrots
Korean cucumbers with sesame seeds

Korean cucumbers for the winter with ready-made seasoning

Cucumbers – 1.5-2 kg
Carrots – 0.5 kg
Vegetable oil - 1 tbsp.
Seasoning for Korean carrots— 10 g
Garlic - 2 large heads
Sugar - 125 g
Salt - 50 g
Vinegar 9% – 120 g
Red pepper to taste

How to cook cucumbers in Korean?

Prepare the cucumbers. If the fruits are young, we simply chop them; if we have overripe ones, large cucumbers- clean, remove seeds if necessary, and also chop.

Prepare the carrots. Grate.

Pass the garlic through a press.

Mix all the prepared vegetables in one container. Add oil, salt, sugar, seasoning, vinegar. Stir and leave for 4 – 4.5 hours.

Place the mixture along with the released juice into prepared jars. Sterilize a jar with a capacity of 0.5 liters for 10 – 15 minutes (from the moment the water boils). Roll up and wrap to cool.

Korean cucumbers for the winter without carrots

Required Products:

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 (9%) – 1 tbsp.

Step-by-step process for preparing cucumbers in Korean:

Cut small cucumbers into 4 pieces and in half.

Peel the garlic, chop.

Mix garlic, pepper, vegetable oil, salt, sugar and vinegar.

Pour this mixture over the prepared cucumbers.

Leave for 5 hours.

Place the fruits in jars, pour in the released juice and marinade. Sterilize half-liter jars for 15 minutes. Liter - 20 minutes.

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

Small cucumbers – 4 kg.
Black peppercorns – 20 pcs.
Ripe dill with seeds - 1 umbrella for each container.
Vegetable oil – 1 tbsp.
Garlic – 1 head.
Vinegar (9%) – 1 tbsp.
Granulated sugar – 1 tbsp.
Salt – 2 tbsp. l.

Cut the cucumbers lengthwise into 2 or 4 parts.

Add salt, sugar, vegetable oil and vinegar.

Mix or shake carefully.

Leave to marinate for 3-4 hours.

Sterilize jars. Cm.

At the bottom of each jar, dill, peppercorns - 3-4 pieces, chopped garlic.

Place the cucumbers, pour the remaining marinade with the juice released.

Sterilize half-liter jars for 15 minutes, 20-liter jars. Cork. Wrap up to cool.

Korean spicy cucumbers

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.

Step-by-step cooking process:

Cut the cucumbers into pieces.

Mix salt, sugar, vinegar, chopped garlic, mustard powder, vegetable oil, ground black pepper.

Pour the prepared marinade over the chopped cucumbers.

Leave for 3 hours to marinate well. Place tightly in jars. Add marinade to the edge of the neck.

Sterilize half-liter jars for 10-15 minutes. Seal and wrap until cool.

Korean-style cucumbers grated for the winter

Product ratio:

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

Step-by-step cooking process

Grind the cucumbers using a Korean carrot grater.

Wash the carrots, peel them and grate them on the same grater.

Pass the cloves of garlic, peeled and washed, through a press. Add to vegetables.

Prepare the marinade - mix oil, vinegar, Korean seasoning, salt, sugar. Pour over vegetables. Leave for a while (4-5 hours).

Lightly shake the vegetables from time to time.

Place vegetables in jars. Add marinade.

Sterilize for 15-20 minutes. Roll up, wrap up.

Recipe for Korean cucumbers for the winter with mustard

Ingredients:

Cucumbers – 4 kg.
Garlic – 1 head.
Mustard powder – 2 tbsp. l.
Salt – 100 gr.
Sugar – 200 gr.
Vegetable oil – 1 tbsp.
Vinegar 9% – 1 tbsp.

Cucumbers can be cut lengthwise or into quarters.

Chop or crush the garlic using a press.

Mix garlic with oil, vinegar, add mustard, sugar, salt.

Pour over cucumbers. Again stand for 3 hours.

Sterilize half-liter jars for 10 minutes, 20 minutes for liter jars. Roll up.

Recipe for Korean cucumbers for the winter without sterilization with tomatoes

Product proportions:

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 9% – 1 tbsp.

Grind the garlic with tomatoes and peppers (bitter and sweet) in a meat grinder. Add salt to them sunflower oil, sugar. This will be the marinade.

Cut the cucumbers into equal cubes.

Pour over the marinade. Put on fire. When boiling, turn the heat to low. Cook after boiling for 10 minutes. Pour in vinegar and cook for another 5 minutes.

Sterilize jars. Place cucumbers in hot jars and pour marinade over them. Cork. Wrap up.

Overgrown cucumbers in Korean

Cucumbers – 4 kg.
Garlic – 1 head.
Onion - 3 onions
Ground hot pepper – 2 tbsp. l.
Salt – 100 gr.
Sugar – 200 gr.
Vegetable oil – 1 tbsp.
Vinegar 9% – 1 tbsp.

Step-by-step cooking process

Chop the onion, peel the cucumbers, remove the seeds and chop.

Add garlic, salt, pepper, vinegar to cucumbers and onions.

Leave for 12 hours, put into jars, add marinade, sterilize for 15-20 minutes, seal, and wrap.

Instant Korean cucumbers with soy sauce

Required Products:

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

Cooking method

Cut the cucumbers into rings, strips or cubes, add salt and set aside for 20-30 minutes.

Peel the onion and chop (into cubes or half rings).

Mix chopped garlic, soy sauce, sugar, vinegar and red pepper. Finely chop fresh herbs.

Drain the liquid from the cucumbers and place in a container. Then pour in the marinade.

Leave for 12 hours, preferably a couple of days.

Korean quick-cooking cucumbers without sterilization with mustard

Product ratio:

4 kg cucumbers
garlic - 6-8 cloves
vegetable oil - 180-200 gr.
vinegar 9% - 200 gr.
salt - 100 gr.
sugar - 200 gr.
ground black pepper - 0.5 tsp.
dry mustard - 1 tbsp. l.
mustard seed - 1 tsp.
greens - to taste

Step-by-step cooking process

Slice the cucumbers.

Add salt, sugar, mustard, black pepper, herbs, vegetable oil, vinegar and chopped garlic.

Leave for 2-4 hours.

Place in prepared jars, add marinade to the very top, and cover with plastic lids if we eat immediately. We sterilize and seal - if we want to extend the pleasure throughout the winter. Under nylon covers store in the refrigerator.

Korean cucumbers with bell peppers and onions

Required ratio of products:

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

Preparation:

Chop the vegetables. Cut the cucumbers into slices and bell peppers into strips. Half rings - onions.

Prepare the marinade from specified products and fill it with vegetable mixture.

Leave for 4-5 hours.

Place in jars and top up each jar with marinade. Sterilize for 10-15 minutes (0.5 l jars), seal, and wrap.

Korean cucumber salad with pepper and apple cider vinegar

cucumbers - 4 kg
carrots - 600 gr
bell pepper - 600 gr
garlic - 2 heads
hot pepper - 1 piece
sugar - 1 glass
salt - 4 tbsp. spoons
apple cider vinegar - 1 glass
vegetable oil - 1 cup
ground black pepper - 2 tbsp. spoons

How to make a Korean salad of cucumbers with peppers and apple cider vinegar?

Cut the cucumbers into slices.

Grate the carrots using a Korean carrot grater.

Cut the bell pepper into thin strips.

Chop the garlic and hot pepper and add to the vegetables.

Make the marinade by mixing salt, sugar, pepper, vegetable oil and vinegar. Pour over vegetables, stir.

Leave for 3 hours.

Fill the jars. Add marinade.

Sterilize liter jars for 20 minutes. Cork, wrap.

Korean cucumbers with eggplants

Required ratio of products:

cucumbers – 1.-1.5 kg
eggplants - 2 pcs. medium size
2 tbsp. Korean gas station
3-4 cloves of garlic
dill and parsley
2 tbsp. vegetable oil
1 tbsp soy sauce
1 tbsp. Sahara.

Step-by-step preparation:

The eggplants are peeled, cut into slices and lightly fried without oil. They must remain elastic.

Cucumbers are cut into strips and added to eggplants.

Add Korean seasoning, chopped garlic, soy sauce, vegetable oil, sugar, herbs. Stir and leave for 4-5 hours.

Place in jars and sterilize for 15 minutes. They seal it, wrap it up.

Quick recipe for Korean cucumber salad

Required quantity of products:

young cucumbers - 1 kg
soy sauce -1 tbsp.
vinegar 9% - 2 tbsp.
1 tbsp. Korean seasoning;
2 cloves garlic
1 tbsp. vegetable oil
1 tsp Sahara.

Step-by-step preparation:

Cucumbers are cut into thin slices.

Prepare the marinade - mix oil with Korean seasoning, sugar, vinegar, chopped garlic and soy sauce.

Pour marinade over cucumbers. Leave for 4-5 hours.

Place in jars, or refrigerate for immediate use, or sterilize for 15 minutes, seal and wrap for long-term storage.

Super-spicy Korean cucumbers with sweet peppers and carrots

Ingredients:

4 kg gherkins
4 medium carrots
4 bell peppers
100 ml vegetable oil
1 red hot chili pepper
4 tbsp. soy sauce
50 ml vinegar 9%
2 tbsp. Sahara
2 tbsp. salt
2 tbsp. coriander
7-8 garlic cloves.

Step-by-step preparation:

Cut the cucumbers into slices. Pepper - stripes. The carrots are grated using a Korean carrot grater.

Spices, soy sauce, vinegar, chopped garlic, and chili pepper are added to the vegetable oil heated in a frying pan.

Season the vegetable mixture with the resulting marinade. Leave for 2-3 hours, package in jars.

Then they are either stored in the refrigerator for immediate consumption, or sterilized (15 minutes) and sealed for consumption in the winter.

Korean cucumbers with sesame seeds

Required ratio of components:

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

Step-by-step preparation:

Cut the cucumbers into oblong slices. Add salt and leave for 20-30 minutes, drain the juice.

Mix oil with soy sauce, add sugar, chopped garlic, sesame seeds, hot pepper.

Pour marinade over cucumbers. Leave for 2-3 hours.

Place into jars, sterilize (0.5 liter jars for 10-15 minutes), seal and wrap.

Korean cucumbers - the most delicious recipe

Optimal ratio of products:

4 kg young cucumbers
4 cloves garlic
2 tbsp. l. dry mustard
200 ml vegetable oil
200 ml vinegar 9%
100 g salt
200 g sugar
1 tbsp. l. ground black pepper.
1 tbsp ground coriander

Step-by-step preparation:

Cut the cucumbers into slices.

Make a marinade from the listed products and season the cucumbers. Leave for 4-5 hours.

Place in jars, sterilize for 10-15 minutes, seal and wrap until completely cool.

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A new autumn time is coming, when we can finally use all the vegetables grown over the summer. Today the main characters of the program will be cucumbers, and I would like to talk not about banal recipes that all housewives know.

Korea and its amazing cuisine add variety to my cookbook, information from which I try to share with you. I'm sure you'll just lick your fingers off the Korean cucumbers instant cooking!

How to deliciously cook quick cucumbers in Korean

What I love about this recipe is how easy and quick it is to prepare. Especially when lightly salted cucumbers a little boring, I want something more piquant, spicy, and most importantly, new.

As always, korean cuisine presents pleasant surprises to all housewives and gives delicious recipes for the whole family.

First, let's prepare:

500 grams of fresh cucumbers;
Two cloves of garlic;
Two tablespoons of vinegar;
1-2 teaspoons table salt taste;
4 tablespoons of vegetable oil;
Hot pepper according to your preference;
1 tablespoon sugar.

An important part of any recipe is thoroughly washing the ingredients. Before cutting, under warm water wash the cucumbers. We put the clean ones on cutting board and cut vertically into 4 parts, as we used to do for lunch. Next, cut the slices into another 3-4 pieces depending on the size of the cucumber - they should be about five or seven centimeters in length.

Place the cucumbers cut into cubes in a separate container. Add one tablespoon of sugar and one or two teaspoons of salt, according to your personal preference.

Advice to the hostess: don’t worry if you think you didn’t add sugar or salt. At the very end, after the first tasting, you can always add any missing ingredients.

Where would Korean recipes be without hot peppers? We chop it finely and send it to cucumbers, salt and sugar. Pour the entire mixture with two tablespoons of vinegar.

Now it's the garlic's turn to be used in the recipe. First we wash it, then we clean it and select two large cloves. There are two methods for chopping garlic: I usually put it through a special garlic press, but if you don't have one, just chop it finely. Add fragrant garlic to cucumbers.

The garlic on top of the cucumbers should be lightly fried. It would be possible to do this in a frying pan, but the Koreans came up with another, much more unusual way. Pour four tablespoons of vegetable oil into a cup and heat it in the microwave. The heating time depends on the power of your stove, ultimately the oil must be very hot, otherwise the browning effect will not work. Pour the prepared oil into a container with the rest of the available vegetables.

The final step! Mix the resulting mixture thoroughly and we can taste it! At this stage, you can proceed from your own preferences, so if you feel that there is not enough saltiness, spiciness or sweetness, feel free to add the missing ingredient to the dish!

I also liked this video recipe, the hostess explains everything very well:

Quick cucumbers are ready, bon appetit!

Spicy “Korean” cucumbers in a bag

Another simple, quick, and, most importantly, very tasty recipe for pickling cucumbers in Korean. I would like to note that for cooking we will need an ordinary plastic bag.

Ingredients for the recipe:

Half a kilogram of fresh cucumbers;
2 pieces of onions;
One large carrot or two medium ones;
Three teaspoons of vinegar;
One tablespoon of soy sauce;
One teaspoon of sugar;
One bunch of fresh herbs (dill or parsley);
Garlic – five cloves;
Two tablespoons of hot pepper;
Table salt (to taste).

How to quickly make cucumbers:

First, let's prepare fresh vegetables. Take half a kilogram of cucumbers and wash them thoroughly to remove any dirt. We cut the cucumbers vertically, then cut the resulting cubes into small pieces. We put the resulting pieces in a separate container, add salt to taste and leave for a while while we work on the other ingredients.

Take one large carrot or two medium ones, the volume should be approximately the same. Mine and three on a coarse grater. Now is the time to start working on the bow. We wash the tear vegetable and cut it into thin rings, add it to the grated carrots.

We choose greens. You can use either parsley or dill, it all depends entirely on your taste! Personally I like it better soft taste dill greens. Finely chop the whole bunch and set aside separately. Garlic is the next step in preparing Korean-style cucumbers. We chop it with a knife, if you have it, it’s better with a garlic press. It's the latter that I use.

Now comes the turn of the most interesting and responsible. We take two plastic bags and put them inside each other.

Note for the housewife: We put two plastic bags inside each other so that the juice from the vegetables does not leak.

First, add the carrots, then pour out the juice from the cucumbers and add them to the bag. To add flavor to the vegetables, add all the remaining ingredients: dill, crushed garlic, spoons of sugar, add soy sauce, onion, and finally vinegar. I recommend adding more salt and pepper to taste and mixing the whole mixture thoroughly. Place the bag in the refrigerator for half an hour.

Now the dish is ready, hurry to please your loved ones!

Recipe with sesame seeds

Day delicious snacks With Korean recipes continues! Cucumbers will give a little summer mood even on cold weekdays and will provide an excellent opportunity to have a tasty snack when every minute counts.

So, here's what we need to make Korean cucumbers with sesame seeds:

Fresh cucumbers – half a kilogram;
One joke large carrots or two medium pieces;
Half a sweet pepper;
Three to four cloves of garlic;
2 tablespoons of soy sauce;
1 tablespoon apple cider vinegar;
One teaspoon of honey;
Three tablespoons of vegetable oil;
One teaspoon of sesame seeds.

Wash the cucumbers thoroughly. We cut off the so-called “butts”, cut the vegetables vertically into four parts, then into several more to make small cubes. Place in a separate container.

Wash the carrots thoroughly, peel and cut into small and long strips. Mix it with cucumbers in a dish. We take out sweet bell peppers, I prefer red ones, and cut them into small cubes after washing. Mix all ingredients in one container.

Wash and peel the garlic, select three or four large cloves. I crush the garlic using a garlic press, but you can just chop it very finely, now add the ingredient to the vegetables.

Let's move on to salad dressing. A rather unusual mixture of ingredients awaits us here, but believe me, it will only add piquancy and spiciness to your appetizer. Pour one tablespoon of soy sauce, add one teaspoon of honey, apple cider vinegar, if you don’t have it, then table vinegar. The final point will be the addition of sunflower oil.

Mix the resulting salad vigorously. You can add hot spices to taste if you are well versed in Korean subtleties. But even if not, don’t be upset, the taste will still not leave you indifferent!

Place the mixture in the refrigerator for half an hour. Now the cucumbers can be served. Don't forget to sprinkle them with sesame seeds to give the dish that special touch. spicy taste Asia.

Korean-style quick cucumbers can be prepared without sesame seeds; the taste will be less pronounced and unusual, but still very appetizing. They keep for about a week, but I’m sure you’ll eat them much sooner!

Video

In addition, I suggest you watch a short video that describes the algorithm for preparing cucumbers in Korean in detail:

Above I described all the recipes that I personally prepared and the taste of which was appreciated by me and my loved ones. Korean quick-cooking cucumbers will be a wonderful addition to festive table, and for a regular lunch.

Place green cucumbers of pickling varieties in suitable container and fill with water for 10-12 hours. I usually do this in the evening, and in the morning I proceed directly to the procedure for preparing the vegetable dessert. After waiting the allotted time, wash the greens thoroughly. Cut off the caps and cut lengthwise into two equal parts. After that, divide each of them in half again. If the cucumbers are long, you can cut them crosswise again. Wash the carrots and peel them with a vegetable peeler to remove a minimum layer of peel. Cut into thin, even strips. If desired, you can grind it with a special or regular coarse grater. I prefer straws, then the vegetables are marinated more evenly and look very appetizing.

Peel and rinse the garlic. Finely chop or squeeze through a press. In a convenient container, mix garlic, salt, granulated sugar and seasoning for Korean carrots. When choosing a seasoning, pay attention to the date of its production, since spices age quickly, and it is best to use fresh seasoning that is sold on the market.

Pour in sunflower oil and vinegar. Stir the marinade and combine with the prepared vegetables.

Mix the ingredients, cover the container with a lid or cling film and place in the refrigerator to marinate for 6-8 hours. Although even after two hours the snack will taste great. Place the pickled vegetables in clean jars and pour the resulting juice on top.

Cover with lids and place in a container with cold water for sterilization. Time heat treatment 20 minutes after boiling. Once sterilization is complete, seal the jars tightly and invert them. Once cooled, place in a dark, cool place. In winter you can enjoy pleasant taste crispy spicy cucumbers in Korean.

Many people love Korean salads; they are prepared from various vegetables, combining with spices and seasonings.

Eastern cuisine has long gained popularity all over the world thanks to rich taste, low calorie content and low cost of dishes.

Today I will show you how to prepare a delicious, spicy and moderately spicy snack from fresh cucumbers.

To prepare this snack we will need:

List of ingredients:

1 kg. cucumbers
1 carrot
1 red bell pepper
25 gr. Sahara
25 gr. vegetable oil
30 gr. 6% vinegar
50 gr. soy sauce
2 cloves garlic
0.5 tsp red hot chili pepper
1 tsp sesame
1 tsp salt

Korean cucumbers with carrots and peppers - step-by-step recipe:

First, let's take care of the cucumbers, which I washed in advance.

Cut off the ends on both sides, cut the cucumber lengthwise into 2 parts, and then crosswise.

The length of the pieces is approximately 7 cm.

We cut each part into 3-4 identical pieces.

Thus, cut all the cucumbers and place them in a separate bowl.

Sprinkle the cucumbers with salt, mix well and set aside for a few minutes so that they release some juice.

Meanwhile, prepare the remaining vegetables.

I took one red Bell pepper, which I previously cleaned by removing seeds and partitions.

Cut it diagonally into thin long strips.

Alternatively, instead of pepper, you can use onion or green onions.

We grate the carrots on a special grater for Korean carrots; if you don’t have such a grater, cut it into thin strips.

All that remains is to grate the garlic, chop it in a way convenient for you, chop it, grate it or squeeze it through a press.

Our cucumbers have stood and released some juice, drain it.

Pour chopped bell peppers, carrots, garlic into a bowl with cucumbers, pour in vinegar, soy sauce, add sugar, vegetable oil, hot chili pepper flakes and sesame seeds.

All that remains is to mix everything thoroughly.

Our Korean cucumbers are ready, put the bowl in the refrigerator for 30 minutes so that the appetizer cools and soaks well.

You can store this snack in the refrigerator for a week in a tightly closed container.

Place the finished cucumbers on a plate, sprinkle with toasted sesame seeds and serve.

Crispy, spicy pickled cucumbers will become great addition for the holiday table or any everyday meal.

Wish Bon appetit!

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Korean cucumbers with carrots and peppers - video recipe:

Korean cucumbers with carrots and peppers - photo:

Korean salads are not translated in our family all year round. We consider Korean cucumbers one of the most delicious. Let's do quick option preparations, and we certainly prepare a couple of jars for the winter. I offer some of the most delicious recipes for amazing savory snacks. It's a busy time now, we grab everything that comes into view and send it for conservation.

In winter, boil a quick fix potatoes and opening the treasured jar, you will thank yourself a hundred times for your summer troubles. Because a spicy, sweet and sour snack is always a success.

Recipe for Korean cucumbers with carrots

This universal recipe, which I personally think is the best. It is quick and easy to prepare large portion, you can set aside some for food and store the rest for the winter.

Required for a liter jar:

Cucumbers - kilogram.
Carrots – 250 gr.
Garlic - half a head.
Salt - a large spoon.
Sugar – 3 large spoons.
Hot chili pepper – ½ part of a pod.
Sunflower oil – ¼ cup.
Table vinegar – ¼ cup (tastes better with apple vinegar, it is softer and does not have a pronounced vinegar aroma).
Ground pepper - a tablespoon.

Preparation recipe:

To make the cucumbers firm, soak them for 2-3 hours. This will provide a pleasant crunchiness to the workpiece. For greens picked from the garden immediately before harvesting, this step can be skipped.
Chop the peeled carrots into strips on a Korean grater. I advise you to choose a medium nozzle, then the carrots will have time to marinate at the same time as the cucumbers.
Peel the garlic cloves and chop into small cubes. Cut the pepper into thin rings.
Do not cut the cucumbers large, but do not cut them too small either. Make thin bars or straws, like in my photo. I want to say that the cutting method has no of great importance, if you just cut cucumbers and carrots into rings, winter preparation it won't get worse.
Place the ingredients in a bowl, add the garlic. Salt, sprinkle with sugar, ground pepper and throw in some chili rings. Pour in vinegar and oil at the same time.
Stir korean salad hands and forget for a couple of hours - time enough to marinate vegetables.
The preparation will release marinade juice abundantly - this is a good time to take a sample. Determine by taste what needs to be added before rolling.
Set aside some of the salad for eating, and distribute the rest into jars.
For better preservation, I recommend sterilizing the salad. For a liter jar, 20 minutes is enough.
After this time, remove the jars from the pan, screw them on, turn them over and cool.
Then check the tightness of the seal and tighten the lids if necessary.

Cucumber salad with Korean carrot seasoning

Korean seasoning intended for carrots is perfect for canning winter salad from cucumbers. There is another option for preparing for the winter: immediately put in Korean-style carrots, already prepared.

Tip: Korean seasoning is easy and simple to make yourself. To do this, take ground coriander- Art. spoon. Add half a small spoon of black pepper, nutmeg, cardamom and cloves. This standard set spices

Take:

Cucumbers – 1.5 kg.
Hot pepper – 2 pods.
Carrots – 2 medium pieces.
Seasoning for carrots – ½ pack.
Garlic – 2 heads.
Granulated sugar - 3 large spoons.
Salt – 2 large spoons.
Vegetable oil – 100 ml.
Vinegar 9% - 100 ml.

How to cook cucumbers in Korean:

Soaked in cold water for 3-4 hours, divide the cucumbers into elongated cubes. Grate or cut the carrots in the same way as cucumbers.
Remove the seeds from the pepper and finely chop. Peel the garlic, divide into cloves and finely chop.
Place vegetables in a saucepan, season with spices, including the seasoning from the bag.
Stir and move on to other things. Periodically recall and mix the contents.
After 3 hours, divide vegetable salad among the jars, distribute the marinade.
Sterilize the workpiece and cool it by turning it over. Then store it for the winter. Sterilization time: 0.5 liters – 15 minutes. Liter jar sterilize a little longer - 20 minutes.

Korean cucumbers for the winter - recipe without sterilization

The recipe is from the instant series and does not require sterilization. The most delicious salad You can eat it right away and store it for the winter.

Stock up:

Cucumbers – 3 kg.
Onion – 500 gr.
Carrots – 500 gr.
Sugar – 180 gr.
Vegetable oil – 100 ml.
Salt – 100 gr.
Table vinegar – 100 ml.
A package of Korean seasoning.
Garlic – 2 heads.

How to make Korean cucumber salad:

Grate carrots and cucumbers to prepare vegetables in Korean style.
Divide the onion into half rings, grind the garlic cloves into a paste.
Combine the ingredients in a saucepan, add the spices and mix thoroughly, distributing the seasonings among the vegetables to be pickled. Leave the salad to soak in the marinade.
After 2 hours, put it on the fire directly in the pan.
Start bringing to a boil over low heat, taking your time. After boiling, cook for a quarter of an hour. The cucumbers will change color, you will notice it immediately.
Pack the product into pre-sterilized jars and screw. It is advisable to store the salad in the cold.

Tip: if you like to experiment, make a snack with mustard or sweet pepper. Two ingredients will add their own flavor to the salad. Many people like it.

Video recipe for Korean cucumbers for the winter. Watch and repeat step by step. Good luck with your preparation.