It's no secret that cucumbers are the most popular homemade preserves. They are good in themselves, of course. But if you cook salads with cucumbers, you will make the stocks more varied. And if you close the cucumbers in Korean for the winter, consider that the blockage was successful. Delicious salad for all occasions. And it looks beautiful in the bank - you will not pass by. Therefore, it is always not enough.

It is closed with and without carrots, with the addition of mustard and a variety of vegetables. It is sterilized and extinguished. Recipes - the sea. I think that the proposed selection of Korean salads will help you navigate the variety of options and choose the one that suits you.

The beauty of the salad is that you can easily improvise with the ingredients. Make the salad more or less spicy, add your favorite spices. Choose, cook, fantasize.

It is not a sin to put such a salad on the festive table. It looks very appetizing. And what aroma and taste, words cannot convey - will overshadow all dishes.

For this blockage, we will need 4 kilograms of cucumbers. If there is an opportunity to choose flat and not very large - well, give them preference. But large vegetables can also be used, we just cut them into smaller pieces. But the overripe ones will need to be peeled and seeds removed.

Before cooking, cucumbers should be soaked in cold water for two to three hours. We want the cucumber to remain firm and crisp. This procedure will help us with this. In addition, bitterness and nitrates will go away.
Prepare right away and the necessary inventory. You will need two bowls or saucepans to mix the salad and dressing. When choosing dishes for salad, keep in mind that they will have to be placed in the refrigerator. You will also need the help of a Korean carrot and garlic grater. If there is no special grater, then an ordinary one will come in handy.

Cooking a set of products

• Four kg of cucumbers
• One kg of carrots
• One Art. granulated sugar (st. 250 ml)
• One Art. vegetable oil
• One Art. vinegar (9 percent)
• One hundred gr. salt
• Fifteen gr. Korean seasoning.

Step by step cooking

You can cook Korean seasoning with your own hands, thereby adjusting the taste of the salad. To do this, you only need to mix 1.5 tsp. coriander seeds, half tsp. mixture of peppers, a teaspoon of salt, half a tsp. Sahara. Red pepper is added as desired. Coriander seeds are ground in a mortar.

Believe me, you have prepared an amazing salad for the winter. You will have something to please your household and surprise guests.

An instant recipe for grated Korean cucumbers for the winter without sterilization

What are the advantages of this recipe, besides the excellent taste? The fact that you can use large cucumbers. And also that it doesn't need to be sterilized. Quenching will be heat treatment.
It also differs in appearance - vegetables are grated. It turns out very nicely.

Ingredients

• Cucumbers - three kilograms
• Carrots - half a kilogram
• Onion - half a kilogram
• Sugar - 180 grams
• Salt - 100 grams
• Vegetable oil - 100 grams
• Vinegar - 100 grams
• Korean condiment box
• Garlic - 2 medium heads.

Stew the salad conveniently in a large enamel bowl. A cast-iron cauldron, a saucepan is perfect. Let's prepare the dishes before starting the process. It must be clean and dry.

Step by step cooking

1. My cucumbers, cut off the tails on both sides. We rub on a Korean grater. We should have cucumber straws. Rubbed - sent to a bowl.
2. We do the same with carrots. We clean, wash, three, send after the cucumbers.
3. Peel the onion, cut into half rings, add to the total mass.
4. We clean the garlic, wash it, crush it with a garlic, send it to a bowl.
5. Add oil, vinegar, salt, sugar, seasoning to vegetables.
6. Mix everything thoroughly. Set aside for two hours - let the vegetables marinate.
7. We put the bowl on the fire, simmer for 15 minutes. after boiling.
8. We put them in sterile jars, roll them up with iron lids.

All cooled jars can be put in the pantry. Let them paint a little on the shelves. Why a little? Because you will want to open them in the near future - the salad looks so attractive.

Korean spicy cucumber recipe for the winter with mustard

I would not call this salad very spicy. Sugar and butter soften the pungency, the taste becomes spicy and interesting. A great appetizer in general, and in particular for all second courses.

To prepare it, we will need

• Cucumbers - 4 kg
• A glass of sunflower oil (200 ml)
• A glass of sugar (almost full)
• A glass of vinegar
• A stack of salt (100 gr)
• Two tbsp. l. ground black pepper
• Two tbsp. l. crushed garlic
• Two tbsp. l. mustard seeds (or dry mustard).

The output from the specified amount is 4 liters.

Preparation

1. Wash the cucumbers, cut the tails on both sides. Cut into rings 3 - 5 mm thick.
   Can be cut slightly obliquely. When served, these pieces look very nice.
2. Add oil, sugar, salt, vinegar, spices and garlic to the cucumbers.
3. Set aside for three hours. Let the cucumbers saturate with the marinade.
4. Divide into sterile jars and sterilize for 15 minutes.

This salad will not take much time to prepare. And get a lot of pleasure.

Here you can fantasize. Add a couple - three onions, cut into strips. Decorate with salad and red bell peppers, cut into rings. Now imagine the color scheme of the salad. Greens diluted with white and red veins. Impressive? Then you must certainly cook.

How to cook Korean cucumbers with tomatoes and bell peppers without sterilization

Amazing salad - quirky and delicious. And, besides, it is a great opportunity to attach overgrown cucumbers.

Set of products

• Ogurtsov - 6 kg
• Tomatoes - 3 kg
• Bell pepper - 8 pcs., Preferably yellow
• Bitter peppercorn
• Garlic - two medium heads
• Salt - 4 tablespoons
• Sahara - Art. (glass 200 gr)
• Vinegar tbsp. (6 percent)
• Two tbsp. vegetable oil
• A spoonful of Korean seasoning.

1. We wash the tomatoes, twist them in a meat grinder, send them to the dishes prepared for stewing.
2. We clean the peppers from seeds, twist them, send them to the tomatoes.
3. Squeeze the garlic into the total mass, add the Korean seasoning.
4. We wash the cucumbers and cut them into longitudinal sticks, send them to the common pot.
5. We put salt, sugar, oil, vinegar. We mix.
6. We put on fire, simmer for 15 minutes, put in jars, which must be sterile.
7. We roll up, cover with warm clothes.

And in winter we will serve with mashed potatoes. It will be delicious.
Here's how many wonderful salads a simple cucumber gave us. Winter is not terrible for us now.

Canning cucumbers using this recipe is amazing. This is a kind of salad based on cucumbers and carrots. The dish is completely ready to eat and serves as an excellent side dish or appetizer.

• about three kilograms of freshly cut cucumbers;
• half a kilogram of carrots and onions;
• two hundred grams of granulated sugar;
• half a two-hundred-gram glass of vinegar;
• a couple of heads of garlic;
• a pack of Korean spicy vegetable seasoning;
• half a two-hundred-gram glass of salt;
• cans with a volume of 0.5 liters;
• half a two-hundred-gram glass of vegetable oil;
• preservation key;
• lids for conservation;
• special grater.

How to do:

1. Wash and clean the components to be washed and cleaned.
2. In a large basin, grate first carrots, then cucumbers on a special grater.
3. Pass the garlic through a press and mix with the rest of the ingredients.
4. Cut the onion into thin cubes and add to the vegetables.
5. Mix gently. No fanaticism: it is necessary that the mixture is evenly saturated with seasoning, sugar and salt. We leave the salad for a couple of hours and wait until the vegetable mixture lets out juice
6. During this time, you need to prepare the container: we thoroughly wash it with detergent and soda, sterilize it in the oven for at least a quarter of an hour at the maximum temperature.
7. Put the prepared salad in the prepared container, cover with lids and put on sterilization in water for at least 20 minutes from the moment the liquid in the jar boils.
8. Go through the lid with the key. Put to cool, wrapped in a blanket.

Preservation of green peas using an autoclave

"Proud Korean"

This is a great recipe for a closed-for-winter snack cucumber. It is also perfect as a side dish for any main course. It can be safely put on the festive table.

What needs to be prepared for him:

• 4000 grams of springy young cucumbers;
• a large cup of granulated sugar;
• the same amount of vinegar;
• the same amount of vegetable oil;
• 1000 grams of carrots;
• 15 gram box of special Korean seasoning;
• three large heads of garlic;
• a third of a cup of salt;
• half-liter cans;
• seaming caps for them;
• seaming key;
• special grater for vegetables in Korean.

How to cook:

1. Sort the cucumbers, wash, pour cold clean water for a couple of hours.
2. While the cucumbers are in the water, prepare the container and other vegetables. To do this, wash the jars with a cleaning agent and soda, rinse them well and put them on a 15-minute sterilization.
3. Now let's take care of the carrots and other ingredients. To do this, the first one must be cleaned, washed and grated on a special grater. Pass the garlic through a press, add to the carrots.
4. Cut the edges of the cucumbers and cut them into 4 pieces. Add to carrots.
5. In a small bowl, mix the marinade from the remaining ingredients. In order for the sugar and salt crystals to dissolve better, the vegetable oil needs to be warmed up.
6. Pour the mixture over the cucumbers, stir. Cover and marinate in the cold for about 6 hours.
7. Then mix and fill the container with the mixture.
8. We put on sterilization in water for a quarter of an hour.
9. We roll up.

"Oriental cucumbers"

This recipe is more familiar to us, but has subtle notes of the East with its aromatic and aromatic spices.

You can prepare a dish using both spicy and regular seasoning.

What needs to be prepared for him:

• cucumbers;
• salt;
• sugar;
• vinegar;
• garlic;
• seasoning for Korean vegetables (1 pack per liter of brine);
• vegetable oil;
• liter container for preservation;
• seaming caps and a key for them.

Carrot jam: options for making a healthy treat

How to cook:

1. Cucumbers are needed young and small in size. Wash them thoroughly and put them in a prepared container. You do not need to sterilize it, wash it well enough.
2. Layers of cucumbers overlap with slices of garlic.
3. Pour boiling water over, cover and leave for a quarter of an hour.
4. Drain the water from the container into a saucepan, add a couple of tablespoons of salt, twice as much sugar, seasoning, and a cup of vegetable oil for each liter of it.
5. Bring to a boil, reduce heat and keep on it for another five minutes.
6. Pour a 30-gram shot of vinegar into the jars.
7. Pour cans with steep brine, roll up.

With bell pepper: a simple recipe

Due to the balanced pungency, cucumbers according to this recipe can be served both on an adult and on a children's table. They are perfect for serving as an appetizer or as a supplement for dinner. The aroma of pepper and the taste of Korean spices will not leave anyone indifferent.

What needs to be prepared for him:

• a little more than a kilogram of cucumbers;
• a quarter of a kilogram of carrots;
• the same amount of sweet pepper;
• a large head of garlic;
• one bitterness;
• granulated sugar - about two tablespoons with a mountain;
• salt - one tablespoon;
• A 50 gram glass of vinegar;
• 15 gram pack of special seasoning;
• container with a volume of 0.5 liters;
• caps and a seaming wrench.

How to cook:

1. Wash the cucumbers, cut off the edges and chop into quarters.
2. Wash the pepper, remove the seeds and tail, chop into thin strips.
3. Peel the carrots, wash, grate on a special grater.
4. Mix everything in a deep bowl.
5. Put the garlic, passed through a press, and the rest of the ingredients here. Stir thoroughly until the spices cover all the vegetables evenly.
6. Marinate for at least 5 hours in a cool place.
7. Carefully prepare containers: wash and sterilize.
8. Arrange vegetables in jars and sterilize for a quarter of an hour.
9. Roll up. Refrigerate.

seaming caps;

grater for carrots.

How to cook:

1. Rinse all vegetables thoroughly with water and peel.
2. In a large saucepan, grate the carrots and cucumbers on a special grater.
3. Cut the onion into half rings, wash the berries.
4. Pass the garlic through a press. Mix all.
5. Mix gently. Leave the salad for a couple of hours.
6. Wash and sterilize containers.
7. Put the cucumbers in the prepared container and sterilize for a quarter of an hour.
8. Go through the lid with the key.

Let the salad cool while wrapped in a blanket.

Delicious Korean cucumber salad for the winter (video)

Be sure to try the recipes and experiment, you will succeed!

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Summer is a great time for pickling, salting and preserving vegetables.

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Korean cuisine has become more and more popular lately. As a rule, it is preferred by lovers of spicy dishes, because a distinctive feature of Korean cuisine is the use of aromatic spices that add a special piquancy. If you are one of such lovers, then make Korean cucumbers for the winter, and you can enjoy your favorite flavors all year round.

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Cucumber salad for the winter, with Korean carrots

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Korean-style crispy spicy cucumbers with carrots are an excellent snack for winter feasts.

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Salad products

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cucumbers - 3 kg

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carrots - 1 kg

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parsley greens - 1 bunch

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Korean carrot seasoning

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garlic - 3-5 heads

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vinegar 9% - 1 glass

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vegetable oil - 1 glass

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sugar - 1 glass

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salt - 1.5 tablespoons

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ground black pepper - 1 tablespoon

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Preparation:

1: 604 We pre-soak the cucumbers for a couple of hours in cold water, then cut them into small slices. The size is not fundamental, the main thing is that the pieces are not too small and porridge does not turn out. 1: 1001

Cut the carrots on a special grater for cutting into thin strips.

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Finely chop parsley and dill greens, send them to the dish with vegetables. Add a package of Korean carrot seasoning.

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In addition, we need vinegar, vegetable oil, sugar, salt and ground black pepper. Grind the garlic in a blender or garlic press.

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Mix the vegetable mass with spices and spices and let it brew for 3-4 hours.

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During this time, the cucumbers and carrots will let the juice go and all that remains is to put them in clean jars.

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Now we have to sterilize our salad.

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Gently dip the cans into a wide and deep pot of boiling water and cover with metal lids. Water should be "shoulder-length" in jars. From the moment the liquid inside the jar boils, we sterilize for 15 minutes and turn it off.

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There remains the final touch - just as carefully remove the cans from the pan and roll up the lids with a canning key.

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Cucumbers in Korean for the winter

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Ingredients:

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cucumbers - 4 kg

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carrots - 1 kg

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sugar - 1 glass

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vegetable oil - 1 glass

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soy sauce - 2 tbsp spoons

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vinegar 9% - 1 glass

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salt - 100 g

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garlic - 3-4 cloves

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spicy seasoning for Korean carrots - 15 g

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Preparation:

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Wash and peel the carrots. Grate it for Korean salads. Wash cucumbers thoroughly and cut off the tails. Cut the cucumbers into small cubes. Peel and chop the garlic or pass through a press. Mix vegetable oil with sugar, soy sauce, vinegar and salt.

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Put cucumbers and carrots in a bowl. Add garlic and Korean carrot seasoning. Mix everything well and pour over the marinade. Stir the vegetables again and leave for 5 hours. After that, put the salad in sterilized liter jars and cover with lids.

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Sterilize them for 10 minutes and roll up.

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Korean style canned cucumbers

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Ingredients:

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4 kg cucumbers
4 medium heads of garlic
1 cup vegetable oil
1 tbsp 70% vinegar essence
1 cup of sugar
1/4 tsp coriander seeds (grind in a mortar)
2 tbsp ground black pepper
3 tbsp salt

Preparation:
1. Wash cucumbers and cut into flat wide "ribbons" with a vegetable peeler.
2. In a bowl, combine: peeled and minced garlic, vegetable oil, coriander, vinegar, sugar, salt, pepper, mix well.
3. Put prepared cucumbers into the resulting mixture, mix gently, cover and leave on the table for 5 hours, stirring the cucumbers every hour.
4. At the end of "standing", the cucumbers should be completely covered with the released juice.
5. Prepare 0.5 L glass jars. put the cucumbers in them first, and then pour the juice with seasonings.
6. Cover the jars with boiled lids, sterilize in boiling water for 15 minutes and roll up.

Almost any available vegetable / meat / fish (underline as appropriate), seasoned in a spicy marinade with the addition of hot pepper, coriander, vinegar, sugar and vegetable oil is automatically ranked among the achievements of Korean cuisine. This misconception is widespread not only in our country, but where it came from is not known for certain anywhere. Well, Koreans do not eat carrots, beets, and even more so herring in such quantities. However, our home cooking in this sense spits on conventions, which I am personally very happy about, and every year I gladly roll Korean cucumbers for the winter. I have not chosen the most delicious recipe for several years of experiments, so I offer you two excellent options for canned cucumber salad appetizers to try.

This preservation is unpretentious, all the jars perfectly "live" up to cold weather in a cellar or a dark closet. It is best to store open cucumbers in the refrigerator, but usually they do not stay there for a long time. A great alternative to traditional pickled cucumbers and gherkins for lovers of unusual combinations and spicy dishes.

Korean style pickled cucumbers with carrots

Scorchingly tasty, beautiful and unusual duet of carrots and cucumbers. Despite the fact that this method of canning involves sterilization, the vegetables are crispy, and not soft-cooked. Experimenting with the composition and amount of spices, you can easily achieve a perfectly appetizing, piquant result.

Ingredients:

* If there is no ready-made set of spices, mix ground coriander seeds, sweet paprika, black and red pepper in arbitrary proportions (to taste).

It turns out about 3 liters of conservation

How to prepare Korean cucumbers for the winter with carrots (the simplest and most delicious recipe with a photo):

Before pickling, it is advisable to soak the cucumbers in cold clean water for 5-6 hours or overnight. After such water procedures, the vegetables will become crisper, the smallest particles of soil will be removed from their surface. Dry the washed cucumbers. Cut off the ends. Cut into cubes or long strips 2-2.5 cm thick. If the skin is thick, you can remove it. Place the slices in a deep bowl.
Peel the carrots. Grate with a special Korean salad grater or a regular coarse grater. Send to cucumbers.
In a small jar, combine salt and sugar with vinegar. Close. Shake it up. Or simply stir with a whisk / fork. It is desirable that the grains dissolve completely.
Peel the garlic cloves. Grind with a crusher or grate on a fine grater. Transfer to vegetables. You can use more or less garlic, depending on the desired tanginess of the snack.
Put the Korean salad dressing or spices on the above list. They should be of high quality, not contain synthetic additives, so that the most crunchy, delicious and fragrant Korean cucumbers will safely survive until winter.
Pour in a mixture of vinegar, sugar and salt. Add vegetable oil. Stir. Cover with a lid. Transfer to a cool place for 6-8 hours. Stir the vegetables every 1-2 hours while marinating.
In a few hours, the cucumbers and carrots are well saturated with Korean dressing. A lot of liquid will be released - the marinade. It will be used in salad dressing.
Prepare the jars: wash inside and outside with baking soda / laundry soap, dry. Divide the Korean-style cucumbers into the bowls. Pour the liquid released during the lettuce on top so that it completely covers the vegetables and reaches the edges of the container. If the marinade is not enough, top up with clean hot boiled water. Cover the canning with clean sterile lids. Place in a large pot of water (it should be up to about 2/3 the height of the jars so that no splashes get inside when boiling). At the bottom of the sterilization tank, preferably place a thick cloth (silicone mat). This will distribute the heating more evenly. Sterilize delicious Korean cucumbers for 10 minutes (half liter container) or quarter hour (liter container). Time the time after the water has boiled in the pot. Roll up with a typewriter. Flip the lids down. Wrap up with a thick cloth (old fur coat, sheepskin coat, blanket).
After the jars of Korean pickled cucumbers have cooled completely, transfer them to storage in the basement or pantry until winter. When serving, you can sprinkle with sesame seeds, seared in a dry skillet.

Harvesting Korean-style spicy pickled cucumbers for the winter

Precisely spicy crispy cucumber strips. There is nothing superfluous in the appetizer - fragrant garlic, sweet paprika and coriander, an invariable attribute of Korean salads. The workpiece is really worth the time spent on it in the summer. An amazing alternative to traditional pickled preserves.

For cooking, take:

Output: about 2.5 l

One of the most delicious recipes:

Wash the cucumbers thoroughly. Soak in cold water for several hours. Cut off the ends, and cut the cucumbers themselves into long thin strips. Place in a deep bowl. It is advisable to check the cucumbers for bitterness before slicing. Especially if they are grown outdoors.
Press the garlic through a press or grate finely. Transfer to cucumbers. Stir.
Divide into clean, dry jars. This Korean salad is best preserved in a small container with a capacity of 0.5-1 liters.
Prepare the marinade. Mix water, oil, salt, sugar, spices. You can use ready-made seasoning. But it must necessarily contain coriander, it is he who gives a special, in Korean piquant taste and aroma. Remove marinade from heat and add vinegar. Stir.
Pour hot liquid into the jars. If you plan to store the workpiece for the winter in the closet, sterilize it additionally in the oven (at 150 degrees) or in a large saucepan of water at a moderate boil. The sterilization time for one-liter jars is 15 minutes, half-liter jars - 10. If you are going to put preservation in the refrigerator or in a dark, cool, dry cellar, you can roll such Korean cucumbers without sterilization. Caps must be sterile and dry before seaming. If you do not have a seaming key (machine), you can seal the conservation with screw caps (twist-off). You do not need to sterilize them. Just wash them and soak them in hot water. Cool upside down (do not turn jars with twist-off lids, they may leak) under a thick blanket / fur coat.
Transfer to storage the next day. Store until winter in a cool, dry place without constant bright light. When serving, you can pour over soy sauce, sesame oil.

Happy and tasty preparations!

Korean cucumbers for the winter the most delicious recipe

Snack cucumbers are traditionally suitable with fried meat or potatoes. Cucumbers can also be eaten with fresh bread. These are cooked with spices and carrots. Cooking such cucumbers does not take much time and a lot of ingredients. There are only three products in this recipe: cucumbers, carrots and garlic. It is pleasant to prepare such an appetizer during the summer season when there are a lot of cucumbers. But you can also save Korean cucumbers for the winter. The appetizer turns out to be spicy with a piquant taste.

Ingredients:

cucumbers - 2 kilos,

carrots - 0.5 kilos,

garlic - 1 head,

black peppercorns-6 pieces,

vegetable oil - 0.5 cups,

sugar - 0.5 cups,

vinegar 9% - 0.5 cups,

salt - 1 tbsp. spoon

Cucumbers in Korean, the most delicious recipe with a photo:

Wash, peel and grate carrots for Korean carrots.

Wash the cucumbers under cold water, cut off the "butts" and cut into slices. If the cucumber is large, cut it in half lengthwise and then into quarters.

Finely chop the garlic, you can squeeze it out through a press, but then chopped it crunches deliciously.

Mix all the products in a deep bowl with garlic, add sugar, vegetable oil, salt, peppercorns and vinegar. Leave overnight or 12 hours to infuse in the refrigerator.

Korean cucumbers are ready for consumption.

Also, this recipe can be prepared and rolled up for the winter.

Making Korean cucumbers for the winter in jars

We do everything as in the recipe, we also let it brew overnight, then put it in clean and dry jars and sterilize for 15 minutes.

To sterilize the workpieces, you need to: cover the filled jars with sterilized lids, put in a saucepan with warm water. The water should reach the "shoulder" of the jar. At the bottom of the pan, you need to put a wooden circle or a rag in several layers. This is necessary so that the bottom of the cans does not heat up faster than the entire can. After sterilization, Korean cucumbers for the winter, immediately roll up the lids. Perfectly stored both in a cold basement and in a pantry closet.