Such a spicy and spicy salad from a vegetable familiar from childhood will allow you not to get sick and at the same time eat very tasty and varied.

General principles of preparation

To prepare this appetizer, cucumbers are a must. It can be absolutely any variety. But here it is worth remembering that it is salad cucumbers that are best cut because of their correct size. In addition, they look very appetizing in a ready-made salad.

It is important to sterilize jars both before and after filling with salad. Of course, you can do without it, but then keep in mind that it will not stand idle for more than five days.

Classic Korean cucumber salad

Cooking time

calories per 100 grams

How to cook:

Tip: You can use salt instead of soy sauce, but here you need to work to taste.

Spicy salad for the winter with cabbage

Rarely in Korean salads you can find cabbage, but this is exactly the case when you can! Use white cabbage, Peking, Savoy, or whatever you like.

How much time - 1 hour + night.

What is the calorie content - 119 calories.

How to cook:

1. Cabbage remove the top sheets, wash the head;
2. Pat dry and finely chop with a sharp knife. The strips should not be too long, because if you decide to use a grater, then the straws will need to be shortened a little. Remember to make a salad that is not only tasty but also easy to eat;
3. Rinse the cucumbers, remove the ends and cut the fruits into thin rings (in fact, the whole secret is in the subtleties, because the thinner the rings, the better they pickle and the tastier they end up being);
4. Peel the carrots, grate, be sure to wash the fruits before that;
5. Grate them, as usual with a grater. This is how you can get straws that are as uniform as possible in length and thickness;
6. Rinse sweet pepper, cut the core and cut the flesh into strips;
7. Pour all components into a deep bowl and mix by hand;
8. Pour vinegar and soy sauce with oil into a saucepan;
9. Give paprika, sugar, salt and special Korean spice;
10. Peel the garlic, cut it into slices and pour into a saucepan;
11. Mix the ingredients and place them on the fire;
12. Turn on medium power and bring the marinade to a state where sugar and salt dissolve;
13. When the goal is reached, pour over the vegetables and mix, but this time it is better to do it with a fork or spoon so as not to burn your hands with hot marinade;
14. Put the salad under oppression so hard that all the vegetables are in the dressing;
15. Remove the entire structure in the refrigerator for one night;
16. When the time has passed, get the salad, sprinkle it with sesame seeds;
17. Mix and arrange in banks;
18. Sterilize for fifteen minutes in boiling water;
19. Roll up lids and keep warm until cool.

Tip: take yellow and orange bell peppers to make the appetizer brighter and more appetizing.

Spicy appetizer with garlic and cucumbers

A real Korean salad is one that is truly savory. Will you try? If you are a fan of Mexican spicy, you should definitely remember this recipe.

How much time - 25 minutes + 6 hours.

What is the calorie content - 27 calories.

How to cook:

1. Wash the cucumbers thoroughly with running water, remove the ends;
2. Cut each fruit into rings, and then in half again;
3. Pour into a small bowl, add vinegar, salt, chili, soy sauce and sesame seeds;
4. Peel the garlic from the husk, remove the dry end and pass through the crush;
5. Peel the onion, rinse and finely chop;
6. Add the onion and garlic to the salad, mix by hand. But remember that you only need to do this if there are no wounds or scratches on your hands. The salad contains chili powder, which, if applied to a wound, will drive you crazy with pain. Therefore, it is better to ask a neighbor or use a spoon;
7. Put the salad in the refrigerator for at least six hours;
8. After that, roll up the banks and put them under a fur coat.

Tip: If you think the spiciness is not enough, add fresh chili pods, chopping them into rings.

Korean salad with soy sauce

Soy sauce is also used in the original salad, so if you want to be closer to the real recipe, be sure to try this one at your leisure.

How much time - 1 hour and 55 minutes.

What is the calorie content - 16 calories.

How to cook:

1. Wash the cucumbers, remove the ends of the fruits and cut them into bars;
2. Pour everything into a bowl and add salt;
3. Mix everything by hand and leave for at least one hour;
4. During this time, we advise you to mix the cucumbers several times so that they are salted evenly;
5. Pour sesame seeds into a dry frying pan and turn on the minimum heat;
6. Dry the seeds to a light golden color, stirring them occasionally;
7. After that, immediately pour them into a bowl so that the hot pan does not burn the seeds;
8. Wash the chili and cut into rings, if desired, remove the seeds, as they are much spicier than the pepper itself;
9. Squeeze cucumbers as soon as an hour has passed, and transfer them to a dry bowl;
10. Peel the garlic and pass it through the crush to the cucumbers;
11. Add chili, paprika, sesame seeds, sugar, acetic acid and soy sauce there;
12. Pour oil into a saucepan or frying pan and heat it over high heat;
13. Pour over the cucumbers and mix all the ingredients together;
14. Arrange in pre-sterilized jars and put in a saucepan;
15. Pour water over the "shoulders" of the cans, bring everything to a boil;
16. Boil for about half an hour, roll up and put in a warm place.

Tip: instead of blankets, you can use warm jackets, sweaters or even towels.

Easy preparation of cucumbers with carrots

Often cucumbers are added to carrots in Korean salads. But since cucumbers are the main ingredient today, let's add some carrots.

How much time - 40 minutes + night.

What is the calorie content - 62 calories.

How to cook:

1. Peel the carrots, wash and grate, as usual, with a grater. You can use a special grater to make the straw from the root crop thinner and longer;
2. Rinse cucumbers with running water, cut off the ends of each vegetable;
3. Cut each fruit into four or even eight pieces;
4. Mix cucumbers and carrots in a deep container;
5. Add salt, red pepper, vinegar, oil and sugar;
6. Peel the garlic and put it through the crush to the rest of the ingredients;
7. All this is thoroughly mixed, you can even manually;
8. Then cover and let it brew for four hours. It is better to let the future salad brew all night;
9. After that, pack the mass into jars and put it in a large saucepan, it should be wide;
10. Pour in water so that the jars are covered up to the "shoulders" and turn on the fire;
11. Let it boil and from now on sterilize for ten minutes;
12. When the time has passed, roll up the lids and put under the covers to cool completely.

Tip: Sterilization will take ten minutes if the jars are small. A liter jar will take you thirty minutes already.

Cooking Korean-style cucumber salad with tomato and chili

Tomatoes are added to such a salad even less often than cabbage. Try it soon to discover a new, unusual taste that you will not fail to fall in love with.

How much time - 1 hour + 8 hours.

What is the calorie content - 57 calories.

How to cook:

1. To make the snack crispy, cucumbers must be soaked in cold water;
2. But first they need to be thoroughly washed with running water;
3. After five hours of soaking, drain the water, take out the cucumbers;
4. During this time, by the way, you can have time to sterilize the jars several times;
5. Peel the carrots, rinse and grate, as always with a grater;
6. Rinse the tomatoes, cut into cubes, removing the stem. If desired and possible, you can blanch the fruits and peel them so that there are no crusts in the finished salad. To do this, make cuts on the washed fruits and lower them into boiling water (specially bring a sufficient amount to a boil) for one minute. After a minute, put the tomatoes in cold water, stand for the same amount of time and remove the peel. Next, cut the already “bare” fruits into small slices, not forgetting to remove the stalks;
7. Peel the cucumbers from the ends and, if necessary, from the peel. For example, if she is bitter;
8. Cut them into rings and mix with carrots, tomatoes;
9. Peel the garlic, finely chop or put through a crush;
10. Rinse the chili, cut into thin rings;
11. Add chili and chopped garlic to vegetables;
12. Mix salt and sugar with black pepper, vinegar and oil;
13. Mix vegetables with your hands and pour them with the resulting marinade;
14. Let the salad brew for at least three hours, then fill the jars with it;
15. When filling, it is necessary to tamp the jars so that the vegetables release the maximum amount of juice;
16. When the salad is already in the jars, rage it with the remaining juice from the bowl to the very top;
17. Put everything in a saucepan, pour water over the "hangers" and bring to a boil;
18. Sterilize salads for no more than thirty minutes;
19. After that, close all the containers with lids and put them in warm blankets.

Tip: Chili peppers can be substituted for cayenne pepper or jalapenos.

Korean Appetizer with French Mustard

If you cook a Korean salad with the addition of French mustard, then you can no longer add chili. Get hotter, sharper. In general, as it should be.

How much time - 45 minutes + 3 hours.

What is the calorie content - 28 calories.

How to cook:

1. Wash the cucumbers, cut off the ends and cut the fruits into long strips;
2. Peel the carrots, rinse and grate;
3. Mix vegetables, add sugar, paprika, ground coriander, vinegar, salt, black pepper, mustard and oil to them;
4. Peel the garlic and add it there, but through a crush;
5. Mix everything thoroughly and put in the refrigerator;
6. After a few hours, take out the salad, mix and arrange it in jars;
7. Cover with lids and sterilize for fifteen minutes;
8. After that, close the lid and remove it “under a fur coat”.

Tip: You can add a little sweet paprika for flavor.

If you do not have time to prepare various spices and spices for the marinade, you can buy ready-made ones. They are sold both in the store and on the market. A mixture of spices is called - "Korean". It is she who will help you make the bookmark indistinguishable from the original.

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

After all, large cucumbers in the beds are found even in the most caring hostess. It is worth a day to overlook how the giants lie among the green foliage or hang from the lashes that twine along the trellises. You don’t want to eat overgrown vegetables when there are a lot of crispy young cucumbers. But throwing away the harvest is wasteful - literally everything is useful in a good economy.

You can make a Korean-style salad from overgrown fruits for the winter. The dish will turn out tasty and unusual, hardly anyone will guess that slightly yellowed cucumbers became its main ingredient. In this material, a rating of the best blanks for a long winter.

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

With a minimum set of products, an amazingly tasting sunset for the winter is obtained. Greens of any size will go into a cucumber salad. In the absence of a special grater in the kitchen, carrots can be chopped on a regular one. The taste from such a substitution will not be lost, however, the appearance will suffer a little.

Cooking time: 6 hours 30 minutes

Quantity: 5 servings

Ingredients

• Cucumbers: 1.5-2 kg
• Fresh carrots: 0.5 kg
• Ready-made 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-style cucumbers for the winter without carrots

It is clear that most of the recipes for salads in Korean standardly include the "progenitor" - carrots. But here is one of the 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.

Action algorithm:

1. Prepare cucumbers - soak for several hours, cutting off the ends. Cut the fruits lengthwise into 4 parts. If they are long, then also in half. Put in a large container - an enamel pan or bowl.
2. In another container, mix the remaining ingredients, pre-peel the garlic, chop.
3. Pour the prepared cucumbers with a fragrant spicy oil mixture. Leave to marinate.
4. Shake the container every hour. After 5 hours, proceed to sterilization.
5. Arrange the fruits in clean, sterilized containers with a volume of half a liter. Pour in the juice and marinade. Put in a pot with water. Heat.
6. When the water boils, sterilize for a quarter of an hour. Cork.

Spicy, fragrant cucumbers in winter will help you remember the brightest moments of summer holidays!

Korean-style cucumber recipe for the winter "Lick your fingers"

The following recipe is somewhat similar to the traditional pickling of cucumbers, but a large number of seasonings and spices make the dish very fragrant, 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).

Action algorithm:

1. Cucumbers cut lengthwise into 2 or 4 parts, put in enameled dishes (metal containers without enamel are not recommended, since vitamins quickly collapse in them).
2. Sprinkle salt and sugar on top, pour vegetable oil and vinegar. Gently, trying not to crush the cucumbers, mix. Leave to marinate for 3-4 hours, shaking from time to time.
3. Sterilize containers. At the bottom of each, first put an umbrella of dill, then peppercorns - 3-4 pieces, garlic, best passed through a press.
4. Next, lay the fruits tightly, pour the remaining marinade (with the juice released).
5. Filled jars put in a container with warm water for sterilization. Boil.
6. Soak for 15 minutes - half-liter jars, 20 - liter. Cork.

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

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

Korean salads (or vegetables prepared in the same way) are distinguished by a large amount of fragrant hot spices and spices. The following recipe is just for lovers of spicy on a 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:

1. Soak cucumbers for several hours. Wash, cut off the tails, cut lengthwise into several pieces as desired. If cucumbers are long-fruited varieties, then also across.
2. Make a marinade in a separate container by mixing all the other products.
3. Pour the cucumbers laid out in a large container with the prepared marinade. Leave for 3 hours to marinate well.
4. Place tightly in jars (liter or half-liter). Top up with marinade.
5. Sterilize 10 minutes. Using sterilized lids, roll up.

Very spicy and very tasty Korean-style cucumbers will undoubtedly become the main dish on the table!

How to make Korean-style cucumbers on a grater for the winter

Sometimes the cucumber crop can be very surprising when they grow in different sizes and shapes, and do not look very nice in rolls. But there are recipes that help solve this problem, you just need to grate cucumbers using a Korean carrot grater. And, if you add the carrot itself, chopped in the same way, to the salad, then in winter the household will expect 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 package.
• Granulated sugar - 100 gr.
• Salt - 1.5 tbsp. l.
• Garlic - 1-2 heads
• Vinegar - 100 ml (9%).

Action algorithm:

1. Prepare cucumbers, pour water for 4 hours. Wash thoroughly. Trim the ends. Grind with a grater.
2. Wash carrots, peel. Carry out the same technological process as with cucumbers - grate.
3. Pass the garlic cloves, peeled and washed, through a press. Send to vegetables.
4. Prepare the marinade - mix oil, vinegar, Korean seasoning, salt, sugar. Pour appetizing-smelling marinade over vegetables.
5. Leave for a while (4-5 hours). Be sure to shake the vegetables lightly every hour to marinate evenly.
6. Sterilize salad jars in the oven. Put vegetables in them. Top up with marinade, the amount of which will increase due to the released cucumber juice.
7. The process is not finished - it is necessary to sterilize the jars in a container of boiling water. You need to put the jars in warm water, and only then bring it to a boil.
8. Withstand 15-20 minutes. After sterilization, roll up and cover with something warm (blanket, blanket).

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

Harvesting cucumbers in Korean for the winter with mustard

Cucumbers according to the recipes of the hostesses of the “Land of the Morning Calm” most often include spices and garlic, but sometimes you can find another 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:

1. Cucumbers are desirable to take the smallest with a dense skin and texture. Soak for 3 hours. Rinse with a brush. Trim the ponytails. Can be cut lengthwise.
2. Remove skin from garlic. Rinse, grate or crush with a press.
3. Mix garlic with oil, vinegar, add spices, mustard, sugar and salt to the marinade. Stir and pour over cucumbers. Again hold for 3 hours.
4. This recipe requires serious sterilization. First you need to sterilize the containers themselves. Then put cucumbers in each, pour marinade so that it completely covers the fruits.
5. Place the filled jars on a cloth in a large saucepan. Top up with water. Bring it to a boil.
6. Withstand 10 minutes if the containers are half-liter, 20 minutes - liter.
7. Roll up. After cooling - in the cold.

The household can only wait patiently for the hostess to call for a tasting of cucumbers - crispy with a spicy incomparable taste!

Korean cucumber recipe for the winter without sterilization

Most of the preparations of Korean-style cucumbers require sterilization, but this important process is not very popular with some housewives. For the laziest, a recipe is offered that does not require jars to be sterilized. In addition, the dish is rich in vitamins, since the cucumbers are accompanied by Bulgarian (sweet) peppers and tomatoes.

Ingredients:

• Cucumbers - 3 kg.
• Tomatoes - 1.5 kg.
• Bulgarian 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:

1. Prepare vegetables - wash, peel, cut off the ends of cucumbers, peppers and tomatoes - the stalk. Remove seeds from bell pepper.
2. Send garlic with tomatoes and peppers (bitter and sweet) to a meat grinder, these vegetables will become part of a delicious, fragrant marinade. Add salt, sunflower oil, sugar to them.
3. Cucumbers cut into equal bars. Pour in the marinade.
4. Put on fire. When boiling, make the fire small. Boil 10 minutes. Pour in the vinegar. Cook for 5 more minutes.
5. Sterilize salad containers. Arrange cucumbers in hot jars, pour marinade over them.
6. Cork. Cover with a warm blanket until morning.

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

Good afternoon, dear friends, we continue the topic of vegetable snacks that can be prepared from cucumbers. In previous articles, recipes for making lightly salted cucumbers were analyzed, and in this article we will try to analyze the recipes for how you can cook such a dish as Korean cucumbers.

This dish is also very good as an appetizer or accompaniment to fried potatoes or meat. The dish turns out quite tasty and fragrant. In the selection of recipes there will be only the most delicious and not complicated recipes for cooking cucumbers in Korean.

Naturally, the main ingredient is cucumbers and carrots, and of course a small set of seasonings. Cucumbers with carrots will be cut non-standard. Yes, and one more piece of advice, if you are not an ardent fan of hot or spicy food, then you can put less spicy foods.

To make the dish tasty, it is better to take fresh vegetables. It doesn't take long to prepare this appetizer. It is important to have a good mood and a desire to cook something very new and tasty.

Ingredients.

• 350-400 grams of fresh cucumbers.
• 1 medium carrot.
• 1 tbsp sugar.
• Half a teaspoon of salt.
• 2 tablespoons of vegetable oil.
• Garlic feathers 2-3 pcs.
• A pinch of ground black pepper.
• Seasoning for Korean carrots half a teaspoon.
• 9% vinegar 3 tablespoons.

Cooking process.

Naturally, before starting the preparation of this dish, all the ingredients must be washed well. Rinse cucumbers and carrots, then pat dry.

We rub the carrots on a special grater for Korean carrots. If such a grater is not at hand, this can be done with a sharp knife.

Dissolve cucumbers in length into 3-4 parts, then divide into several more parts, but already across. The smaller the cucumbers are cut, the faster the dish will cook.

After all the ingredients are cut, you can start preparing the dressing for our dish.

In a separate bowl, mix vinegar, salt, sugar, vegetable oil and seasoning for Korean carrots. Stir and pour over chopped vegetables that should already be in one common bowl.

After that, mix everything well and put the bowl with vegetables in the refrigerator for 3 hours. During this time, the cucumbers will pickle and acquire an amazing taste and aroma. Pgood appetite.

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

I think that any housewife wants her preparations for the winter to only become tastier over time. And this can be done if you take fresh food and the right seasonings. I offer a recipe for harvesting cucumbers for the winter in a new way. The salad turns out a little spicy, but this is its highlight. It can be harvested for the winter, or it can be served with young potatoes. In general, see the recipe and take it on a pencil.

Ingredients.

• Cucumbers 1 kg.
• Carrot 3-4 pcs. about 300 gr.
• 1 hot pepper.
• 8-10 cloves of garlic.
• 9% vinegar 45 ml.
• Salt 1 tablespoon.
• Sugar 3 tablespoons.
• Black pepper 15-20 peas.
• Parsley small bunch.
• Half a teaspoon of ground coriander.

Cooking process.

Wash and dry vegetables. We take only fresh and crispy cucumbers, since you can’t cook a delicious dish from sluggish cucumbers.

Cut the cucumbers lengthwise into 3-4 parts then across. See how the cucumbers are cut in the picture below and try to cut them as well.

Three carrots on a special grater for Korean carrots.

Garlic, parsley, and hot peppers are just finely chopped. We put all the prepared ingredients in one common pan.

Next, you need to add all the bulk ingredients, salt, sugar, peppercorns and ground coriander. At the end, pour vinegar and gently mix the dish.

Then cover the pan with a lid and leave in a warm place for 2-3 hours. During this time, a large amount of marinade should stand out from the vegetables.

Salad can be served at the table, or you can close it in jars and postpone the meal until winter. We lay the prepared salad in a jar so that the brine covers the vegetables. We put the jar in a pot of water and boil it for about 30 minutes. Then cover with an iron lid and twist it tightly.

Such salads are best prepared in small jars of 0.5-0.7 liters. This is convenient because when you open the jar, the salad is quickly eaten and it does not have time to wind up or disappear.

Look how beautiful this is. Such a salad is stored for about a year in a cool place. But I think it will not stay with you longer than until spring, because after the first test you will want it again and again. Bon appetit.

Crispy pickled cucumbers in Korean for the winter

This dish is also from the category the longer they stand the tastier they become. The salad leaves the table so fast that I think I'll have to run for another jar.

the salad is prepared as simply and quickly as the rest of the salads presented in this collection. It is important to understand that the longer the vegetables are in the brine, the tastier they will become. This is not the final recipe for cooking, if you wish, you can add your favorite seasonings and spices. I will present you the simplest recipe for preparing cucumbers for the winter, and you can add whatever you want at your discretion.

Ingredients.

• 1 kg of carrots.
• 4 kg cucumbers. It is advisable to take young cucumbers.
• 1 tablespoon of sugar.
• 9% vinegar 7-8 tablespoons.
• Salt 2 tablespoons.
• 2 medium cloves of garlic.

Cooking process.

Before preparing the salad, you need to slightly refresh the cucumbers. Place them in a large pot and cover with cold water. Soak cucumbers in water for about 2-3 hours.

But this procedure is required only if the cucumbers were bought on the market, and if the cucumbers were just plucked from the garden, then it will be possible to limit yourself only to a good washing of the fruits.

Also, before starting cooking, inspect each cucumber for spoilage or damage.

Next is the standard procedure for slicing cucumbers. First along, then across.

After grating the carrots on a grater for Korean carrots. This grater allows you to make the same stripes of carrots.

Grind the rest of the ingredients and put everything in one large saucepan.

We fall asleep salt, sugar, add vinegar and vegetable oil. Mix everything well, cover with a lid or wrap with cling film. Leave the pot warm for 3-4 hours. After rearrange it in the refrigerator for a day, preferably every 3-5 hours, mix the salad well. During this time, the vegetables will be saturated with salt, give juice and begin to marinate in their own juice.

After a day, we lay out the salad in sterilized jars. After that, you will need to boil the salad right in the jar for about 15-20 minutes. Place the jar in a pot of cold water and bring the water to a boil.
After 20 minutes of confident boiling, we take out the jar and close it with a metal lid. We store jars with blanks in a cool place. Bon appetit.

Making a cucumber salad for the winter with mustard and garlic

For this salad, you can take non-liquid cucumbers. These are those that do not have the correct shape or are a little overripe.

Ingredients.

• 2 heads of garlic.
• 4 kg cucumbers.
• 1 tablespoon of sugar.
• 1 tablespoon ground black pepper.
• 1 tablespoon mustard powder.
• 1 tablespoon vegetable oil.
• Half a tablespoon of salt.
• 9% vinegar 1 tablespoon.

Cooking process.

Wash and cut cucumbers. We cut only along.

Peel the garlic and pass through a press. Put the cucumbers and garlic in a saucepan and add all the dry ingredients, then pour in the vinegar and vegetable oil. Stir and leave covered for 5-6 hours. During this time, the cucumbers will react with salt and give a lot of brine.

It remains to spread the cucumbers in sterilized jars, pour over the brine and boil for 30-40 minutes.

After boiling, cover with lids and twist tightly with a special key.

Turn the lids upside down and cover with a blanket. We give the jar to cool completely, after which it will be possible to transfer them to a cool place for long-term storage. Lettuce can be stored for no more than a year, as the brine can completely dissolve the cucumbers. Bon appetit.

How to cook salted cucumbers in Korean video recipe

The recipe is also not complicated and it turns out quite tasty. Take a look and try making this salad yourself. I got it right the first time, so I think you can do it too.

Bon appetit.

Superb appetizer of cucumbers with sesame seeds and carrots

Agree, it’s not every day that you come across such recipes for making salads for the winter using vegetables and sesame seeds. But I think it's worth a try. What's more, the salad was delicious.

Ingredients.

• Cucumbers 700-800 grams.
• 5 cloves of garlic.
• Half a bunch of parsley and onions.
• 2 carrots.
• 2 Bulgarian peppers.
• 1 hot pepper.
• 2 tablespoons toasted sesame seeds.
• 1 tablespoon of salt.
• 3 tablespoons of soy sauce.
• 2 large spoons of rice vinegar.
• 2 teaspoons of sesame oil.
• 1 tablespoon of granulated sugar.

Cooking process.

In this recipe, all the ingredients must be cut into thin strips. In addition to garlic and herbs.

Finely chop the greens, and pass the garlic through a press.

Grate carrots for Korean carrots.

After you cut the cucumbers, sprinkle them with salt and set aside, let them release the juice while we prepare the rest of the ingredients.

After everything is cut, it's time to prepare the brine. We mix the sauce with vinegar, add all the other bulk products and mix until completely dissolved.

Pour cucumbers with carrots and garlic with brine, add sesame seeds and mix well. The salad is ready to enjoy.

Another very tasty recipe for a warm salad with cucumbers and meat

As you know, vegetables are very useful, but you need something else and very satisfying. Therefore, I offer a recipe for a delicious and satisfying warm salad with meat.

Ingredients.

• 0.5 cucumbers.
• 250 beef or pork.
• Salt to taste.
• Bow head.
• 1 bell pepper.
• 3-4 cloves of garlic.
• Red and black pepper to taste.
• Vegetable oil.
• 1 teaspoon sesame.
• Sugar half a teaspoon.
• 1 tablespoon soy sauce.
• 1 tablespoon 9% vinegar.
• Greens to taste.

Cooking process.

Rinse the meat and cut into strips, fry in vegetable oil with onions.

Next, add hot and bell pepper. It is advisable to remove the seeds from hot peppers, since all the bitterness is in them.

Then add a little salt and add the garlic passed through the press, mix and fry until the meat is cooked.

While the meat is cooking prepare the sauce. To prepare the dressing, mix soy sauce, sesame seeds, sugar, a little vinegar. Stir until the sugar is completely dissolved. And pour dressing over meat. Stir and simmer over low heat for about 2-3 minutes.

Cut cucumbers, and grate carrots for Korean carrots.

After putting the contents of the pan into a bowl, add cucumbers and carrots, mix everything well and you can serve. Everyone will be happy with such a salad, it is both tasty and very satisfying. Bon appetit.

For the winter, you can make a great variety of vegetable preparations. If you like spicy salads and often use oriental spices, you can cook Korean cucumbers. Vegetables are tasty, crispy with a spicy taste.

Such an appetizer is not only suitable for many dishes, but will also be a great addition to the festive table. Now, even in winter, you can buy any vegetables and salads in the store, but they add a large amount of preservatives, and it is not known what products were used. Therefore, it is recommended to stock up on your blanks.

Almost every year, cucumbers produce a large crop, and most of them simply rot. So that they do not disappear, you can make a large number of snacks from them. And the Korean salad is just licking your fingers!

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

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

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

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

Ingredients:

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

canning process

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

After this procedure, cucumbers acquire a bright green color. They must be thoroughly washed, cut off the nose and ass, then divided lengthwise into two halves, which are also divided into two parts. After that, divide across into two parts.

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

The salad needs a lot of garlic. It is necessary to divide the heads into cloves and clean each. This is very simple to do, you just need to press on the clove with a knife (flat side), as a result of which the skin will open itself. You can grind it the way you like best: pass through a press, chop, grate.

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

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

After that, mix the appetizer again and put it in jars, pour over the rest of the marinade. Put a pan on the stove, put a towel on the bottom. Put jars in a container and pour cold water, almost to the very top.

Cover jars with lids. Bring the liquid to a boil and sterilize for 20 minutes. After that, tightly tighten the lids, turn the jars over. When the appetizer has cooled, it can be cleaned in the cellar. Cucumbers turn out crispy, moderately sweet.

Overgrown Cucumber Recipe. If the cucumbers are large and dry ...

In any batch there are several large and overgrown cucumbers. What can be done with them? Do not throw them away, they are great for making Korean snacks. It turns out no less tasty than a fresh vegetable salad.

Ingredients:

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

Cooking process

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

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

Instant Korean Cucumbers

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

Ingredients:

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

Cooking method

If you chose strong cucumbers, then before cooking they do not have to be soaked in cold water. You just need to rinse them thoroughly under running water, cut off both parts, and then cut into rings, straws or sticks, as you like, there is no fundamental difference. We have used the latter option.

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

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

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

It is best to marinate the salad in a plastic container so that the appetizer can be shaken to mix well. Refrigerate for at least 12 hours, but a couple of days is best.

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

• If you don't have time to sterilize your winter snack, you can skip this procedure. In this case, the salad will also turn out tasty and fragrant, the main thing is to adhere to the cooking technology.

  Ingredients:

  • 3 kg of young cucumbers.
  • 6 cloves of garlic.
  • 600 g carrots.
  • 400 ml sunflower oil.
  • 160 ml table vinegar.
  • 80 g salt.
  • 160 g of granulated sugar.
  • 5 g paprika.
  • 1 tsp hot pepper.
  • 60 g coriander.

  canning process

  1. Select cucumbers, wash, if necessary, remove the skin. Cut off the ass and nose, then grate for Korean carrots. You can also use a regular coarse grater.
  2. Wash the carrots, remove the top layer, then grate with small straws.
  3. Peel the garlic cloves and pass through a special press, which is popularly called a garlic press.
  4. Send all prepared products to an enameled container.
  5. Add vegetable oil and table vinegar to it.
  6. Mix everything thoroughly and leave for 10-15 minutes. After that, add spices, sugar and edible salt to the vegetables.
  7. Stir and set aside to marinate, for about 4 hours, while the appetizer must be stirred periodically, otherwise, not the entire mass may marinate evenly.
  8. In the meantime, you can prepare the jars. To do this, they need to be washed with soda, then rinsed in cool water. Boil the lids for 10 minutes. You can use other methods of sterilization.
  9. When the salad is marinated, the container must be put on the burner and turn on the slow mode. Vegetables need to be well cooked. When the mass boils, you need to cook for about 5 minutes. Do not forget to stir, otherwise the food may burn, causing the salad to be spoiled.
  10. Arrange the appetizer in jars to the very top, add the marinade that remained in the pan. Then roll up the covers using a special key.
  11. Check tightness and sealing quality. If there is air in the cans, the workpiece will be damaged.
  12. Cover the snack with a warm blanket. When it cools down, then put it in the cellar or refrigerator.

  As you can see, the cooking time for Korean salad without preservation differs slightly from cooking in other ways. Be sure to try these recipes, as the appetizer is really very tasty. But it is contraindicated in people who have gastrointestinal diseases.

Hello dear readers! The sunset season is in full swing, which means it's time to try cooking cucumbers according to new recipes, very unusual, but at the same time delicious.

In general, there are a huge number of recipes for blanks from cucumbers. What they don't do with them. The most common options are considered and.

There is also a very wide variety, both standard in their preparation and not quite. Previously, we have already considered. Today I would like to consider options for cooking cucumber salad prepared in Korean style.

Such a dish as Korean cucumbers entered our lives relatively recently, but it rightfully takes its place in the list of delicious and irreplaceable snacks.

There are a lot of ways to pickle such cucumbers, and some of them use unexpected ingredients that cannot leave any of your guests and relatives indifferent. So let's get started.

The most delicious Korean cucumber recipe without sterilization

The first recipe I want to present to your attention is a recipe that will not take much time to prepare.

It resembles the recipes for ordinary salads, which we are used to canning for the winter, since it will need to be boiled a little. But finely chopped cucumbers in combination with carrots and seasoning will pleasantly surprise you with taste and aroma.

Ingredients:

• cucumbers - 2 kg
• carrots - 500 g
• garlic - 1 piece
• sugar - 100 g
• salt - 50 g
• seasoning for Korean carrots (paprika, red hot pepper, coriander) - 20 g
• vinegar 9% - 100 ml
• vegetable oil - 100 ml.

Cooking:

1. We cut clean cucumbers arbitrarily, for example, into thick straws. If cucumbers with large seeds are too overgrown, then it is better to remove them. We also remove the rough skin.

2. We rub fresh carrots on a Korean grater, lightly salt to make it a little softer.

3. Squeeze the garlic into a separate bowl, add the remaining salt, sugar and seasoning for Korean carrots. Add oil and table vinegar, mix thoroughly.

4. Put the carrots to the cucumbers, distribute them with your hands, pour over the marinade and mix well again.

5. Cover the dish and leave for 2-3 hours to extract the juice. In the meantime, prepare jars and lids.

I wash the jars with baking soda without detergents and sterilize over steam or in the oven, as you are used to. We simply boil the lids in water for about 3 minutes.

After an hour and a half, put the cucumbers on the stove, bring to a boil and cook for 15 minutes, stirring occasionally. Cucumbers should warm up and change color.

6. Put the hot salad in jars and pour the marinade to the very top, twist and cool under the covers upside down.

7. It remains only to wait for winter and enjoy the most delicious Korean salad. Bon appetit!

Korean-style cucumbers with seasoning for Korean carrots

Most recipes for this dish contain seasoning for Korean carrots, and this recipe is no exception.

It will take a little more time to prepare such an appetizer, since the salad will need to be sterilized after we move it into jars, but such a dish can be stored in a cool place for a long time and delight your household with delicious treats in the winter cold.

Ingredients:

For 2 half-liter jars we need:

• Cucumbers - 1 kg
• Carrots - 2 pieces ~ 200-250 g
• Garlic - 6 cloves
• Sugar - 50 g
• Salt - 25 g
• Mustard seeds - 1 teaspoon
• A mixture of ground peppers - 0.5 teaspoon
• Seasoning for carrots in Korean - 1 tablespoon
• Vinegar 9% - 50 ml
• Vegetable oil - 50 ml.

Cooking:

1. Cut the cucumbers into circles and transfer them to a container in which we will marinate them, for example, in a saucepan.

2. Next, three or cut the carrots into strips and add it to the cucumbers. Mince the garlic here as well. Pour salt, sugar, mustard seeds, ground pepper and seasoning for carrots in Korean. We mix everything thoroughly.

3. Pour vinegar and vegetable oil, mix again and leave to marinate for 4 hours.

4. During this time, we will sterilize the jars and boil the lids. After 4 hours, mix the cucumbers again and put them in jars. Cucumbers need to be well compacted and pour the allocated marinade.

5. Now the cucumbers need to be sterilized. To do this, put a napkin in a saucepan, put jars and pour water to the level of the shoulders of the jar.

6. Put the pan on the fire, bring water to a boil and sterilize for 10 minutes from the moment of boiling. Then we roll up the lid and put it under the covers until it cools completely.

Store finished blanks in a dark, cool place.

Korean-style cucumbers without carrots - you will lick your fingers recipe

This is a very interesting appetizer. Depending on your preferences, it can be made as very spicy, medium spicy or slightly spicy.

Dry adjika will add sharpness to the taste, and sunflower oil, combined with coriander and garlic seeds, will make the dish very fragrant and rich.

Ingredients:

• cucumbers - 1 kg
• coriander seeds - ½ teaspoon
• dry adjika - 1 teaspoon
• garlic - 1 head
• seasoning hops - suneli - 1 teaspoon
• salt - 1 teaspoon
• sugar - 1 teaspoon
• unrefined sunflower oil - 2 tablespoons
• vinegar 9% - 1 tablespoon

On a note! Instead of dry adjika, you can use red ground pepper.

Cooking:

1. First of all, you need to grate the cucumbers with thin straws. This can be done with a Korean carrot grater.

2. After the cucumbers are grated, add coriander seeds to them ...

... hops-suneli, dry adjika.

3. Put salt and sugar. Garlic needs to be peeled, finely chopped and added to cucumbers.

4. Pour sunflower oil and vinegar into it. Now you need to mix everything thoroughly.

5. We close our dish with a plate and hold for about 1-2 hours under a slight oppression.

6. Our cucumbers are ready, such an appetizer can be stored in the refrigerator for several days, but I think that such an appetizer will not last long in the refrigerator.

Video on how to make the most delicious Korean-style cucumbers for the winter

And here is another way to prepare pickled cucumbers. The difference from previous recipes is that the lettuce is put raw in jars, and only then boiled in a saucepan with hot water.

It turns out quite spicy and very appetizing. Look!

A quick Korean cucumber recipe:

Ingredients:

• cucumbers - 1 kg
• carrots - 250 g
• salt - 1.5 teaspoons
• sugar - 1.5 teaspoons
• vegetable oil - 80 ml
• sesame - 1 tablespoon
• soy sauce - 2 tablespoons
• vinegar 9% - 2 tablespoons
• 1/3 tsp red hot pepper (or a piece of fresh) - 1/3 teaspoon
• ground coriander - ½ teaspoon
• garlic - 3-5 cloves
• black pepper - to taste
• cilantro greens (or dried)

Cooking:

1. Peeled carrots need to be grated on a grater for Korean carrots. Add 1 teaspoon of sugar and ½ teaspoon of salt to the carrots, mix well and leave for 30 minutes.

2. Cut the cucumbers into thin slices.

3. Add a teaspoon of salt to the cucumbers and mix, leave for 30 minutes.

4. Drain the juice from the cucumbers, add the remaining ½ teaspoon of sugar, mix and transfer to a dish with carrots.

5. Peel and finely chop the garlic and add to the cucumbers.

6. In a very hot melted butter in a pan, add sesame seeds, crushed coriander seeds and ground red pepper.

7. Mix everything well in a pan and remove from heat so that the spices do not burn. Pour the contents of the pan over the cucumbers.

8. Add vinegar, soy sauce and mix thoroughly, you can also add fresh cilantro.

9. Once again, gently mix everything. Cover the appetizer with a lid and send it to the refrigerator for 2 hours.

That's all for today. I hope that all the recipes will please you and you will certainly use them more than once. Good luck with your preparations, see you soon. Bye!