Korean cucumbers: the most delicious recipe and the best ideas. Korean cucumber salads: an unusual flavor combination

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, better for 2-4 hours.

This is how you should treat anyone 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 right time depending on the container volume.

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 stand 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 last option for no-frills carrots is to grate them on a regular 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 lovers of 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 cucumbers for the winter includes the most delicious recipe in the obligatory set of seams. 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)

Sometimes you want something spicy and burning. I suggest you cook Korean cucumber salad. I’ll warn you right away if you don’t like it very much spicy dishes The amount of garlic and hot pepper can be reduced to suit your taste. A characteristic feature is the mandatory presence of hot spices in the composition.

So, to make the salad really tasty, do not use greenhouse cucumbers. Buy fresh crispy cucumbers from a trusted seller or harvest from your own summer cottage. Soy sauce can be used in both pure form, and with additives, for example, garlic or ginger. This will make the taste of the salad even more intense.

Required ingredients:

cucumbers - 485 g,

carrots - 200 g,

garlic - 3-4 cloves,

hot hot pepper - 1-2 pcs.,

sesame - 10 g,

soy sauce- 2 tbsp.,

vegetable oil - 25 g,

apple cider vinegar - 1.5 tbsp.,

salt - 1 tsp,

sugar - 1 tsp,

coriander seeds - 1 tsp,

zira - 1 tsp.

How to make Korean cucumber salad: recipe

Rinse fresh small cucumbers thoroughly in running cold water. Dry with a towel or paper napkins. Trim the ponytails on both sides. Cut the vegetable in half along the entire length of the vegetable. Cut the halves into cubes. Place in a convenient salad bowl.

Peel the thick carrots and rinse under running water. Take a Korean carrot grater and grate it into long strips. Peel the garlic cloves, pass through a garlic press or chop on a fine grater. Hot pepper use fresh or pickled. Remove the stem and cut into rings. If desired, remove seeds. Add the prepared ingredients to the salad bowl with the chopped cucumbers.

Coriander and cumin seeds should be lightly crushed. To do this, use a coffee grinder, blender or mortar. The seeds are ground very well in a clay mortar.

Add chopped spices, salt, sugar, Apple vinegar, soy sauce. Instead of apple cider vinegar, use table cider vinegar or lemon juice. Mix the contents of the salad bowl well.

Pour vegetable oil into a suitable container and heat well. You can take olive, sunflower or sesame. Pour hot oil over the vegetables and mix well.

Place sesame seeds in a dry frying pan and fry until lightly browned. Add to salad mixture. Stir and let marinate in the refrigerator for about 30 minutes. Korean cucumber salad ready. Serve for lunch, dinner or take with you on a picnic. It’s just as easy to prepare, we recommend taking note of this recipe. Bon appetit!

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 pepper, mustard and other spices at your discretion will only enhance and add a lot of flavor, making 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, pour them 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.

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

Press down the garlic a little with the flat side of the knife. We add some salt, so it will give up its juice faster and unique aroma. 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 a 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 and put it on the floor liter jars, cover with plastic lids and refrigerate. 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.
Bulgarian and red hot peppers remove 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.
Young juicy garlic clean and grind to a paste.
Place all prepared ingredients into a saucepan. Place on the fire and bring to a boil. Simmer for low heat 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 the color scheme and 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. Stay tuned for new Korean recipes.

Try making these spicy cucumbers Korean style with carrots and garlic, lick your fingers! Delicious snack It's very easy to prepare.

See below for the recipe with photos from our reader...

The cucumber season has finally arrived, and now I can safely prepare my own vegetable snack from them - Korean cucumbers.

You know, this kind of snack turns out to be simply amazing in taste.

Most often I don’t cook it in large quantities, as I like everything fresh.

The most remarkable thing is that after preparing Korean-style cucumbers, you can immediately put them on the table.

If you have unexpected guests, then you will be surprised how quickly this snack will be eaten.

Although, there is absolutely nothing surprising about this, because this kind actually turns out very tasty.

To prepare this vegetable snack I recommend using homemade cucumbers.

Of course, if you do not have such an opportunity, then buy regular cucumbers at the grocery store.

Korean cucumbers with carrots and garlic

Ingredients:

kilogram of cucumbers,
1-2 large carrots,
a couple of cloves of fresh garlic,
7 grams of Korean carrot seasoning,
3 grams of salt,
7 grams of granulated sugar,
5-7 tablespoons sunflower oil,
2-3 tablespoons of vinegar with a percentage of 9

Cooking sequence

Wash all vegetables. Peel the carrots and cut the ends off the cucumbers.

Grate all the cucumbers using a Korean carrot grater.

Do the same with carrots.

Take deep container, put grated vegetables in it.

Peel the garlic, squeeze it through the garlic press. If you don't have one kitchen appliance, then just chop it finely with a knife. Post it spicy vegetable on top of carrots and cucumbers.

Then add Korean carrot seasoning, salt and sugar.

Pour in sunflower oil. I never measure it, I pour it, as they say, “by eye.” You can first pour the oil into a glass, and then pour it over the vegetables.

The secret of Korean carrots has traveled thousands of kilometers and found its sincere fans on opposite sides of the Atlantic Ocean. The bravest housewives began culinary experiments, using the same technologies, but different products. They also got to cucumbers, and not only young fruits are suitable for salad.

After all large cucumbers they are found in the beds of even the most caring housewife. It takes a day to miss how the giants lie among the green foliage or hang from the vines twining along the trellises. You don’t want to eat overgrown vegetables when there are plenty of crispy young cucumbers. But it’s also wasteful to throw away crops - literally everything is useful in a good farm.

You can prepare a Korean-style salad for the winter from overgrown fruits. The dish will turn out tasty and unusual; hardly anyone will guess that its main ingredient is slightly yellowed cucumbers. Rating in this material the best preparations for a long winter.

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

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

Cooking time: 6 hours 30 minutes

Quantity: 5 servings

Ingredients

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

Cooking instructions

Korean cucumbers for the winter without carrots

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

Products:

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

Algorithm of actions:

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

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

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

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

Ingredients:

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

Algorithm of actions:

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

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

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

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

Ingredients:

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

Algorithm:

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

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

How to make Korean cucumbers on a grater for the winter

Sometimes the harvest of cucumbers can be very surprising when they grow different sizes both shapes and do not look very nice in roll-ups. But there are recipes that help solve this problem; you just need to grate the cucumbers using a Korean carrot grater. And, if you add the carrots themselves, chopped in the same way, to the salad, then in winter your household will be treated to a tasty and healthy Korean treat.

Ingredients:

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

Algorithm of actions:

Prepare the cucumbers, cover with water for 4 hours. Wash thoroughly. Trim the ends. Grind using a grater.
Wash and peel the carrots. Carry out the same technological process As with cucumbers, grate.
Pass the cloves of garlic, peeled and washed, through a press. Send to vegetables.
Prepare the marinade - mix oil, vinegar, Korean seasoning, salt, sugar. Pour the delicious-smelling marinade over the vegetables.
Leave for a while (4-5 hours). Be sure to lightly shake the vegetables every hour to ensure even marinating.
Sterilize salad jars in the oven. Place vegetables in them. Add marinade, the amount of which will increase due to the released cucumber juice.
The process is not complete - the jars must be sterilized in a container of boiling water. You need to place the jars in warm water and then bring it to a boil.
Leave for 15-20 minutes. After sterilization, roll up and cover with something warm (blanket, rug).

A magnificent, bright and tasty duet of cucumbers and carrots will delight you more than once in a snow-white winter!

Preparing Korean cucumbers for the winter with mustard

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

Ingredients:

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

Algorithm:

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

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

Korean cucumber recipe for the winter without sterilization

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

Ingredients:

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

Algorithm:

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

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