The end of summer and the beginning of autumn is the most suitable time for canning, in particular for preparing salads from them for the winter. Most of the housewives start looking for not only delicious, but also budget, as well as an easy-to-prepare cucumber salad for the winter.

Cucumber salad with carrots and onions for the winter, step by step recipe   which I want to offer you, in terms of the composition of products, taste and technology of preparation is very similar to. Yes, and at the cost of cooking, these salads are almost equal. Like a salad " Winter king»This cucumber salad will be prepared for the winter without sterilization. Of course, this recipe has its own subtleties and nuances, which I will discuss below.

Ingredients:

• Cucumbers - 4 kg.,
• Carrots - 1 kg.,
• Onions - 1 kg.,
• Garlic - 100 gr.,
• Ground black pepper - 0.5 tsp
• Sunflower oil - 7 tbsp. spoons
• Vinegar - 100 ml.,
• Sugar - 6 tbsp. spoons
• Salt - 2 tbsp. spoons

Cucumber salad with carrots and onions for the winter - a recipe

Wash fresh. Slightly privyashie cucumbers before cooking lettuce soak in water for several hours, so that they are saturated with moisture and become juicy. Next, cut off the ends of the cucumbers on both sides, cut them into circles.

Peel the onions, garlic cloves and carrots. Onions in this salad are minced by half rings.

Rubbed on a coarse grater.

Put the prepared onions, carrots and cucumbers in a deep bowl.

Stir the vegetables with a spatula or spoon so that they are evenly distributed.

In a bowl of salad squeeze peeled cloves. Sprinkle the salad with black pepper. Instead of ground pepper, you can use peppercorns.

Salad cucumber salad with carrots and onions.

After that, you need to mix it and let it brew until the juice appears.

Therefore, a bowl of salad should be covered and left for 1-2 hours. The time to infuse the salad will depend on several factors. Among which we should highlight the degree of juiciness of cucumbers and the size of a portion of salad, which you will conserve. After the salt has melted and there is enough juice in the salad, put it in the pan. Place the saucepan with the salad on a slow fire.

Boil the salad, stirring so that it does not burn, avoiding a strong boil for 15 minutes. While the cucumber salad is steaming, you can sterilize the jars and sew the lids. For canning this salad will fit both nylon and tin lids.

Fifteen minutes after cooking lettuce add sugar, vinegar   and refined sunflower oil.

I know firsthand that many housewives are trying to add sunflower oil in a jar with salads before seaming. I do not recommend this better butter   boil in the salad. After all the salad ingredients have been added, mix and taste it. If it seems to you that the salad is not too spicy (sour), salty or sweet, add vinegar, salt or sugar, respectively. Boil the salad for another 5 minutes.

Ready Salad   unfolds necessarily hot in clean sterile jars, which will be the key to its long-term storage. Closing salad of cucumbers, carrots and onions for the winter, banks should be turned over and wrapped up carefully.

Store it with other preservation in a cold room - cellar or basement. The finished salad can be opened and tasted only a week after it has been closed. I would be glad if this one recipe for cucumber salad with carrots and onions for the winter   you come in handy.

Cucumber salad with carrots and onions for the winter. A photo

Salads from fresh vegetables   Suited to any dish, but in winter such snacks are expensive. An alternative to them can serve as canned foods, in the preparation of which the vegetables were subjected to minimal heat treatment. For example, a cucumber and carrot salad, closed for the winter, almost always has the taste and aroma of fresh vegetables and is able to compete with sliced ​​vegetables. Moreover, with the observance of technology, even an inexperienced hostess can make such a billet.

Cooking features

When harvesting canned vegetables   for the winter it is very important to be attentive to trifles, to accurately observe the recipe and not to ignore the recommendations accompanying the recipe, even if they seem insignificant. It is especially important to comply with the technology of preservation for those who do not have much culinary experience. Tips from experienced culinary specialists will help the novice hostess to make a salad of cucumbers and carrots for the winter really tasty and healthy.

• For most cucumber salads, non-standard vegetables can be used, including overgrown vegetables. However, you need to understand that from young cucumbers snack get more tender and tasty. If you still decide to use overgrown cucumbers, take the trouble to cut out the areas with large seeds.
• If cucumbers are a little underwhelmed, there is nothing to worry about. It is very easy to restore them. For this fruit enough to soak for an hour or two in cold water. The colder the water, the better. True, vegetables cannot be kept in water for too long, otherwise they will sour and the salad will not be made of them.
• More time vegetables are exposed high temperaturesthe less beneficial substances   in them remains, besides cucumbers at heat treatment can lose crispness. However, heat treatment increases the safety of canned vegetables: they become less demanding to storage temperature, cost longer. Salads from cucumbers and carrots can usually be done in two ways. In the first case, the vegetables are stewed over low heat for 10–20 minutes, depending on the recipe, then laid out in cans, which are sealed, turned over and covered with something warm for subsequent preservation. In the second case, all the ingredients are mixed and infused in a cool place for quite a long time, from 3 to 12 hours, then the salad is laid out in cans and sterilized. Which option to choose, you can decide for yourself.
• Carrots for salad are usually ground on a grater. It looks much more beautiful if it is done with a grater designed for cooking. korean salads. However, if you wish, you can rub it on a regular grater with large holes or simply cut into thin strips. This can be done both with a knife and a peeler, removing the thin layers of the vegetable.
• If the composition of the salad includes bell pepper, it is better to give preference to red or yellow, because the green "lost" in the salad and can not give it an appetizing look.
• An important condition for canning is compliance with sanitary requirements. In particular, only clean cans can be used as canned food, not just washed, but also sterilized. Covers to banks are also sterilized by boiling.

A salad of cucumbers and carrots, prepared for the winter in accordance with the listed recommendations, will surely meet your expectations, no matter what recipe you choose.

Cucumber and carrot salad

Composition (5–5.5 l):

• cucumbers - 5 kg;
• carrots - 1 kg;
• table vinegar (9 percent) - 125 ml;
• vegetable oil - 0.25 l;
• sugar - 120 g;
• salt - 80 g;
• black and allspice - to taste.

Cooking method:

• Wash cucumbers thoroughly with a brush. Cut them into slices about 5 mm thick or in blocks.
• Peel the carrots and chop them with a grater. If you wish, you can use a food processor, although in this case the carrots will look less appetizing.
• Put the vegetables in a large enamel container. Pour salt, sugar and pepper mixture to them, pour in vinegar and vegetable oil. Stir and leave to marinate for 3 hours in a cool place.
• Sterilize the jars. It is better to prepare them with a reserve, although, if you have a little lettuce left unserved, you will be happy to eat it and so. It is important that the banks be of the same size, as otherwise the process of their subsequent sterilization with the salad may be delayed.
• Boil the lids.
• Stir the salad and spread it over the jars. When filling them, tamp the salad with a spoon.
• Pour the vegetables in the jars with the marinade left on the bottom of the pan and cover with the lids.
• At the bottom of a large pot lay a towel and put a jar of salad on it. Pour into the pot warm water, its level should reach banks to the shoulders. Place the saucepan with the cans on a low heat and sterilize for 10–20 minutes, depending on their volume (20 minutes sterilize one-liter jars with salad, 10 minutes - half-liter).
• Carefully remove the jars from the pan. It is better to use special tongs for this, then you will not burn yourself.
• Roll banks, flip. Cover with something warm. Cooling down in the conditions of the sauna, the snack is preserved.

Put the salad in a cool room or cellar. The billet should be stored at a temperature not exceeding 18 degrees.

Cucumber and carrot salad in Korean

Composition (4 liters):

• cucumbers - 3 kg;
• carrots - 1 kg;
• parsley - 100 g;
• garlic - 4 heads;
• vegetable oil - 0.25 l;
• table vinegar (9 percent) - 125 ml;
• condiment for carrots in Korean - 40–50 g;
• sugar - 0.2 kg;
• salt - 40 g

Cooking method:

• Soak cucumbers for an hour in cold water, wash and dry well. Cut into half rings 3–4 mm thick.
• Peel and chop the carrots on a grater designed for making salads in Korean. Mix with cucumbers.
• Divide the garlic into cloves, peel, pass through a hand press or chop with a blender, add to carrots and cucumbers.
• Wash, dry with a napkin and finely chop the parsley with a knife. Put it to the vegetables.
• In a container of vegetables, pour in vinegar and oil, add seasoning, sugar and salt, mix everything.
• Marinate vegetables for 3 hours. Then spread, tamping with a spoon, on sterilized jars.
• Boil the marinade and pour hot in the jars with the salad.
• Cover jars with lids, sterilize them for 10–20 minutes.
• Spin the jars, flip, cover with a warm blanket and leave to cool under it.

After a day, the salad can be rearranged to the pantry or other place where your supplies are stored for the winter. It is important to ensure that the temperature in this room does not exceed 18 degrees, then the snack will not spoil before you have time to eat it.

Carrot and Cucumber Salad with Tomatoes and Onions

Composition (3.5 liters):

• cucumbers - 1 kg;
• tomatoes - 1 kg;
• carrots - 0.5 kg;
• onions - 0.5 kg;
• vegetable oil - 0.2 l;
• apple cider vinegar (6%) - 40 ml;
• salt - 40 g

Cooking method:

• Cucumbers, well washed and dried out, cut into not too thin circles or semicircles.
• Carrot rub.
• Onion, freed from the husk, cut into thin half-rings.
• Wash tomatoes, blot with a napkin. Without peeling, cut into slices, not too thin, but not large.
• Mix cucumbers with onions and carrots in a saucepan. Tomatoes at this stage do not need to add.
• Salt vegetable mixture, pour oil into it and leave for half an hour.
• Put the pot on the stove and stew the vegetables for 10 minutes after the contents of the pot boil.
• Add vinegar and tomatoes, mix gently and stew for another 5 minutes.
• Fill sterilized jars with salad and roll them up immediately. Turn, wrap and wait for almost complete cooling.

Salad Cooked this recipecan be stored when room temperature   - it is not capricious.

Cucumber and carrot salad with bell pepper

Composition (for 2–2.25 l):

• cucumbers - 1 kg;
• carrots - 0.4 kg;
• sweet pepper - 0.4 kg;
• onions - 0.2 kg;
• salt - 15 g;
• sugar - 40 g;
• vegetable oil - 60 ml;
• table vinegar (9 percent) - 20 ml;
• fennel herbs - 20 g;
• garlic - 3 cloves;
• water - 40 ml.

Cooking method:

• Wash cucumbers. Blot with a napkin. Cut off the tips and cut into small circles.
• Peel carrots, chop grated.
• Peel the onions, cut into small pieces.
• Pepper wash, remove the stem and seeds.
• Cut pepper into quarters of rings.
• Chop the dill with a knife.
• In a saucepan combine cucumbers, dill, salt, sugar and finely chopped garlic with a knife.
• Heat oil in a pan and fry the onion with pepper for 5 minutes. Add carrots, fry for another 2-3 minutes.
• Add water to carrots, peppers and onions, stew them for 5 minutes and put them to the cucumbers.
• Pour the remaining oil and vinegar into the pan.
• Put the vegetable mixture on the stove. After it starts to boil, simmer the vegetables for 7–10 minutes.
• Spread the salad on the cans that you should be sterilized by this time, roll up the lids. Sterilize jars of salad is not necessary.
• Turn the jars, cover with something warm and leave for a day.

After a specified time, a salad without fear can be put into the pantry - it will stay at room temperature until the next season, without giving you any trouble. Unless you eat it before, which is likely.

Cucumber and carrot salad has a fresh taste and a seductive aroma that will remind you of summer, no matter what time of year you open it.

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Cucumbers with carrots for the winter   - this is not the most original, but a win-win combination. In a duet, vegetables will delight you with excellent taste that you will never forget. Harvest vegetables together this winter.

Cucumbers with carrots in Korean for the winter

   Prepare:

Carrot
   - cucumbers - 4 things
   - sugar
   - salt - 110 g
   - acetic acid
   - garlic (cloves) - 2 pieces
   - red ground pepper

Cooking:

Scratch the carrot, cut off the tips of washed cucumbers. Cut them into four pieces, and then another times in two. You should have a total of 8 slices. Combine the carrot with cucumber slices. Salt, add acid, garlic, red pepper, granulated sugar. Stir all, leave for a couple of hours to insist (or a little more). Lettuce pack up the banks, close the lids, sterilize the minute 10. Put the storage in the cellar.

   Make and such.

Cucumbers with carrots and onions for the winter

   Put on the bottom of the sterilized cans fresh dill, throw a few peas black pepper, a couple of chopped garlic cloves. Chop cucumbers in circles, put them on top of spices, add grated carrot layer and onion, cut into rings. Repeat the vegetable layers until the containers are full. Pour marinade, boiled from three liters of water, 155 g of salt, 320 g of sugar and 400 ml of acetic acid. Salad for the winter with cucumbers, onions, carrots   ready!

   You will love and.

Cucumber salad with carrots for the winter

   Prepare:

Cucumbers - 4 kg
   - Acetic acid table - 320 g
   - salt - 100 g
   - Dill seeds - 10 g
   - Lavrushka, carrot, onion - 3 pieces each
   - garlic clove - 5 pcs.
   - glass vegetable oil
   - a glass of sugar

Cooking steps:

Each cucumber cut into 4 pieces along. Rinse carrots, peel, cut into strips. Peeled onions chop rings. Mix sliced ​​cucumbers with carrot and onion, stir. Peel the garlic, pass through the press, sprinkle with salt and sugar, pour the oil, add bay leaf, acetic acid, stir. Leave the salad to infuse, stirring several times during this time. Pack up the salad in clean containers, sterilize, pre-covered with tin lids. Roll up and transfer to storage in a suitable place.

   How delicious are you?

Cucumbers with carrots for the winter - salad recipe

   Ingredients:

Cucumber fruits - 4 kg
   - salt - 110 g
   - Sugar - 185 g
   - garlic head
   - carrot with onions - 500 g each
   - a laurel leaf - 3 pieces
   - Dill seeds - 10 pcs.
   - vegetable oil - 195 g

How to cook:

Wash vegetables thoroughly. Crumb cucumbers length by 4-8 pieces. Scratch the carrot and chop the onion into rings. Garlic skip through the garlic. Carrots combine with cucumber sliced. Add sugar, dill seeds, salt, bay leaf to the salad. Pour in vegetable oil, let stand for impregnation for a couple of hours. Stir a lot from time to time. Pack up salad, cover with lids, process for ten minutes. After seaming, turn over, cover with a blanket so that they cool completely.

Cucumbers with carrots for the winter recipes.

Salad number 1.

Required Products:

Cucumber fruits - 2.6 kg
   - small onion - 1 kg
   - sunflower oil, vinegar acid - 100 g
   - granulated sugar - 95 g
   - ground coriander
   - coarse salt - a tablespoon

How to cook:

Onions with cucumber slices chop into slices. Chopped onion chop individual rings. Transfer vegetables to the pan, combine with the rest of the ingredients, stir. Place on a tile, let stand for about 15 minutes. During the specified time, cucumbers should change their color. Spread the lettuce in containers, tamp tightly, and then roll up.

   Stockpiled and popular

Salad number 2.

You will need:

Cucumbers circles - 4 kg
   - salt - 80 g
   - grated carrot - 245 g
   - onion - 145 g
   - a glass of vinegar
   - a glass of sunflower oil
   - a cup of sugar

How to cook:

Stir in vegetable slicing, leave to infuse, pack in steamed containers, sterilize for 10 minutes, seal the cork. Infuse the salad with the dressing. They are made from vegetable oil, laurel, acetic acid, spices, sugar.

   Prepare also.

Salads for the winter with cucumbers, tomatoes, carrots

   Required Products:

Tomatoes - 1.6 kg
   - Turnip onions - ½ kg
   - laurel - 2 pieces
   - dill umbrellas
   - peppercorns
   - sweet pepper - ½ kg
   - sunflower oil - a glass on liter jar
   - cucumber fruits - 1 kg

For brine:

Sugar - ½ tbsp.
   - acetic acid - 145 g
   - salt - three tablespoons
   - water - a couple of liters

   How to cook:

Crumble vegetables into large slices. Tomatoes pick solid so that they keep their shape well. Gently mix everything in the basin or bowl. Spread over steamed jars. Place dill, bell pepper, laurel, sunflower oil on the bottom of the containers. Make a brine: pour water into the saucepan, add salt and granulated sugar. After boiling, pour in acetic acid. Pour into jars hot pickle. Put containers with blanks for sterilization. Do this very carefully, so as not to burn yourself.

Cucumbers with carrots for the winter without sterilization.

Ingredients:

Average onion - 3 pieces
   - carrot - 2 pieces
   - cucumbers - a couple of kilograms
   - salt
   - Sugar - 3 tbsp.
   - a bunch of dill
   - peppercorns
   - litere of water
   - acetic acid - 125 ml

Cooking:

Select strong, fresh cucumber fruits, wash them under a stream of cool water. Be sure to get rid of the tails. Peel the carrots and onions, rinse them. Wash containers for canning with water and soda solution added. Put dill and peas on the bottom. Onions with carrots crumble with ringlets. Send it all to the bank, laying cucumbers. Pour boiling water over the vegetables, immediately pour the liquid into the saucepan. Move it to the stove, add spices, add some salt, add granulated sugar. Add vinegar. As soon as the ingredients dissolve, pour the marinade. Preserve roll up key.

   Cook and

Cucumber Salad with korean carrot   for winter.

Prepare products:

Large head of garlic
   - acetic acid - 125 g
   - sugar - 0.25 tbsp.
   - vegetable oil - 135 g
   - large carrot - 2 pieces
   - large cucumber - 2.6 kg
   - salt - a tablespoon
   - Korean carrot - half sachet
   - acetic acid - 135 ml

Cooking steps:

Carefully wash the cucumbers, cut off the tips. Wash and clean the carrot. Rub it with a long straw. Rub the cucumbers into strips along with the seeds. Combine all the vegetables, add the garlic (rub it in advance on the grater). Mix the ingredients for the marinade, mix well. Cover the basin with the blank with a foil, put it in a refrigerator. Marinate and during this time stir the mass for 4-5 minutes. Before decomposing the salad, stir again, spread on dry, sterilized jars, pour the fill. Sterilize seals in any way possible.

   How about you?

Try these types of blanks:

Cucumber salad.

Wash thoroughly 200 g of fresh carrot, 1.5 kilograms of small cucumbers. Peel carrot root vegetables, chop with a Korean grater. In cucumber fruits, cut off the tips, first cut them into 2 halves, and then chop them up into long slices. 8 cleaned cloves pass through the press. Prepared vegetables stir in a deep bowl, sprinkle with sugar. Salt, sprinkle with sugar. Pour in the butter, vinegar, mix well, cover with a lid. Pack up korean blank, pour marinade pouring, hermetically roll tin lids.

Be sure to try and delicious.

Vegetable salad   with dill.

You will need:

Carrots, cucumbers - 1 kg
   - garlic cloves - 10 pcs.
   - a bunch of green dill
   - unrefined sunflower oil
   - Sugar - 2 tablespoons
   - salt - 1 tbsp.
   - acetic acid - 2 spoons (table)
- onion "turnip" - half a kilogram

Cooking steps:

Prepare cucumbers: wash thoroughly, lightly dry them, crumble with beautiful circles. For curly slicing, you can use a special vegetable cutter. Very often, housewives also use nozzles for the food processor. Wash the carrots, peel off, and cut them nicely. Peel the garlic, divide into cloves, crumble with petals. Wash the dill, shake off some water, chop melenko. Peel the onion "turnip", rinse, cut into rings. Capacity move to fire. Pour 55 g of vegetable oil into it, add onions with carrot. Season the vegetables until soft, over low heat. As soon as the lined vegetables soften, combine with cucumber, dill, garlic. Warm the ingredients over low heat. Prepare sterile jars, lay a hot salad. Do not add 1 cm to the top. Heat 200 ml of sunflower oil. In each jar filled with vegetables, add the hot sunflower butter. This process is necessary in order to avoid the formation of mold. Seal the containers, and then turn them upside down and wrap them in a blanket.

Salad with cloves.

Required Products:

Salt, sugar - a tablespoon
   - cucumbers - 8 pieces
   - garlic clove - 2 pieces
   - carnation - 2 pieces
   - green dill - 50 g
   - green parsley - 55 g
   - acetic acid - 10 ml
   - carrots - 4 pieces
   - refined oil - 4 spoons (table)

How to cook:

Wash carrots with garlic cloves, cucumbers, greens. Crumble cucumber fruits, chop garlic in small pieces. Chop finely greens. Shred carrots. Prepared vegetables fold in enamel dishes, salt, sprinkle with sugar. Maintain a vegetable mass for an hour. Pour in the oil with vinegar. Stir again. Move the dishes with vegetables to low heat, warm for 10 minutes to boil the juice. After changing the color of cucumbers, remove the dishes from the fire, start making blanks. Put a clove on the bottom of clean jars, place the vegetables on top, alternating them with garlic, parsley and dill. Filled jars process steam, roll up.

Cucumber salads for the winter in Korean have become very popular lately. After all, it takes a little time to prepare and a small set of products. And the taste of the snack will exceed all expectations. Cucumbers are very spicy, crispy and fragrant.

If ordinary pickled cucumbers are fed up, I advise you to prepare several jars for the winter cucumber salad with carrots. This dish will complement absolutely any side dish or will be a great snack.

Required Products:

• 2.5 kg of green cucumbers;
• 2 pcs. large carrot;
• 1 garlic head;
• 125 ml of table 9% vinegar;
• 125 ml of vegetable oil;
• 0.25 art. sugar;
• 1 tbsp. solki;
• 15 gr. korean seasoning   for carrots.

Salad for the winter in Korean cucumber:

1. For the salad fit any cucumbers, even a little overgrown. Vegetables are well my, pruned ass. Peel carrots. Garlic divided into teeth, remove the husk.
2. Cucumbers are cut or rubbed with long thin strips, like a Korean carrot. To do this, you can use a special grater or double-sided vegetable cutter. The salad uses only the outside of the seedless cucumber. The seed core is discarded.
3. In the same way we rub carrots.
4. In a basin we mix the cut carrot with cucumbers. Add the crushed garlic through a special press and all the spices specified in the recipe.
5. Mix the salad thoroughly, cover the top or stretch it with a plastic bag. Sent on the shelf of the fridge for marinating for a day. In the process the contents are mixed 3-5 times.
6. Meanwhile, carefully wash and sterilize glass jars.
7. Marinated vegetables fill sterile packaging. With the marinade remaining in the basin, pour the salad on top.
8. Covering the tare with iron lids, send it in a cold oven. Gradually heat to a temperature of 150 degrees and sterilize for about a quarter of an hour.
9. Then carefully remove the jars from oven, we cork them, put them upside down and heat them up.
10. In a day, when the billet is completely cooled, it can be moved to a permanent storage location.

Korean cucumber salad for the winter

Another version of the winter cucumber billet in Korean, supplemented sweet pepper. In this case, the cucumbers are cut into circles.

Required Products:

• 2 kg of small cucumbers;
• 0.5 kg of sweet pepper "Belozerka";
• 0.5 kg carrot;
• 100 gr. sugar;
• 1 pod of hot pepper;
• 100 gr. table vinegar 9%;
• 100 gr. lean oil;
• 500 gr. onions;
• 1 garlic head;
• 1.5 tbsp solki.

Salad for the winter cucumbers in Korean:

1. My cucumbers, pruned ass. If the moisture in the soil is not enough, then cucumbers are often bitter. In this case, we soak the vegetables for 2-4 hours in cool water, sometimes changing the water to fresh.
2. For the salad, we cut cucumbers into thin ringlets, fold them into a roomy bowl or pan.
3. Washed peppers are cut in half, discard the middle with seeds and tail. Cut the halves of sweet pepper into thin longitudinal strips, which are then further cut into 2-3 pieces.
4. We clean the onions, finely cut.
5. Clean the carrots, three on a special Korean grater. Long thin strips with a square cross section are obtained.
6. All the ingredients are sent to the saucepan. Add garlic, passing each tooth through a garlic press.
7. Then send the finely chopped, hot peppercorns without seeds. Pour sugar, salt, pour vegetable oil with vinegar. Stir the whole mass to evenly distribute all ingredients. Salad leave to marinate for a couple of hours.
8. Cucumber salad laid out in pre-sterilized one-liter or half-liter jars.
9. Covering containers with lids, dip them on the shoulders in warm water, sterilize after boiling liter jars   1 hour, and half a liter half hour.
10. Then we cork the jars with tin lids, cover and let the billet cool.

Cucumber salad in Korean for the winter

Those who prefer blanks without sterilization will love this cucumber recipe for the winter in Korean. Instead of sterilizing the salad in the jars, we simply boil it in a saucepan and roll it up.

A set of products for preparation:

• 3 kg of cucumbers;
• 3 carrots;
• 0.5 tbsp. peeled garlic cloves;
• 250 ml of vegetable oil;
• 200 gr. table vinegar 9%;
• 0.5 tbsp. sugar;
• 2.5 tbsp. rock salt;
• 1 tsp black pepper (freshly ground).

Korean cucumber salads for the winter:

1. All cucumbers well rinsed, cut from the tips. Cut the vegetables into rings, like on a regular salad. Fold them into the pan with a thick non-stick coating.
2. Peel the garlic cloves, cut them into thin slices.
3. With carrots, remove the peel, rub on a grater with large holes.
4. In a container with cucumbers lay carrots with garlic. Next add vinegar, spices and vegetable oil. All the ingredients are thoroughly stirred and insist a quarter of an hour to allocate enough vegetable juice.
5. We put the saucepan on a small fire and cook for ten minutes from the beginning of the boil. During cooking the salad is periodically mixed so that it does not burn. After heat treatment   cucumbers will change a little color and become slightly transparent.
6. Hot salad laid out in sterile jars, rolled iron caps. Put the jars upside down, heat the bundle and leave it to cool.
7. Of these ingredients comes 3-3.5 liters of lettuce.

Korean cucumber salad for the winter

The billet prepared according to this recipe has a special juiciness and multi-faceted taste.

Ingredients for cooking:

• 4 kg of green cucumbers;
• 2 tbsp. good soy sauce;
• 1 kg of carrots;
• 1 tbsp. oilless, odorless;
• 1 cup white sugar;
• 1 tbsp. 9% table vinegar;
• 5 garlic cloves;
• 15 gr. Korean carrot seasonings;
• 100 gr. stone salt

Korean salad for the winter of cucumbers:

1. Rinse cucumbers, drain, cut off the edges. Without removing the skin, rub in the form of noodles on a grater for carrots in Korean.
2. Wash, peeled carrots also rub long strips.
3. We crush the garlic teeth with the flat side of the knife so that the skin can easily detach and chop.
4. Put vegetables with garlic in a capacious container, pour vegetable oil on them, add Korean dressing.
5. In a separate plate connect soy sauce   with salt, vinegar and sugar. Pour the marinade with vegetables, knead. Leave the vegetable mass for a couple of hours for marinating.
6. We put the workpiece on sterile jars, sterilized in hot water   or oven for 10-15 minutes. Cork with lids, wrap and cool. Store in the basement or cellar.

Korean cucumber salad for the winter

Following this recipe, you will prepare a very tasty vegetable snack. It will complement any festive table   or a quiet family dinner.

For billet need:

• 3 kg of cucumbers;
• 1 head of garlic;
• 3 large carrot roots;
• 3 tbsp. salt;
• 6 tbsp. l sweet sand;
• 1 tsp. black and hot pepper;
• 0.5 tbsp. lean refined oil;
• 150 ml of edible vinegar (9%);
• 1 tsp coriander (crushed);
• 3 tbsp. mustard seeds.

Salad with Korean cucumbers for the winter:

1. Fresh my cucumbers, dry them, cut off the tips. Cut into long strips.
2. We clean the carrots, rub them on a special grater with long noodles.
3. With garlic, remove the husk, grind in any desired way. Mix cucumbers, carrots and garlic. We also add vinegar, granulated sugar, mustard seeds, peppers and coriander to vegetables.
4. Mass thoroughly knead, insist 2-3 hours.
5. After a specified time, spread the vegetable mass in a sterile container, pour the marinade released, cover up iron lids   and sterilize for a quarter of an hour, plunging the shoulders into warm water.
6. We finish rolling the finished workpiece with iron lids, place the container upside down, cover with a blanket and slowly cool it.

Korean style cucumber salads

The combination of tomatoes and cucumbers is already familiar, but in this winter harvesting in Korean, this tandem will play completely different colors.

A set of products for salad:

• 2 kg of green cucumbers;
• 3 pods bulgarian pepper   (red);
• 3 meaty tomatoes;
• 3 large onion heads;
• 5 cloves of garlic;
• 50 ml of vegetable oil;
• 1-2 tsp solki;
• 0.5 tsp black freshly ground pepper.

Salads for the winter of cucumbers in Korean:

1. For this billet fit cucumbers of any size. Carefully wash the vegetables, cut into strips, cut off the tips.
2. Cucumbers sprinkle with salt and insist that the vegetables let the juice. The liquid released is gently drained, and the cucumbers are squeezed by placing them in gauze.
3. Peel the onion, cut into half rings.
4. Pepper pods free from the core, cut into strips. Rinse the tomatoes, cut into half rings or small slices. For this salad   it is better to use fleshy varieties of tomatoes.
5. Pour vegetable oil on a large frying pan. When it warms up, lay out the onion roast. To the onions, add pepper and tomatoes, mix, stew for a quarter of an hour.
6. In the process of frying add chopped garlic to vegetables. At the end of cooking season with pepper.
7. Cooled down vegetable sauce   add to cucumbers, mix. Spread the mass in sterile glass containerCover with lids.
8. Sterilize the salad in the usual way for 30-40 minutes, plunging the cans over the hanger into the water.
9. Cover the workpiece with lids, cool under a blanket.

Like these ones unusual salads   cucumber can be prepared by adding seasoning for korean carrot   and not only. Cucumber salad for the winter in Korean will conquer you with its crunch, rich taste and unsurpassed flavor. Enjoy your meal!