At the time of the ripening of fresh vegetables, every skillful housewife strives to replenish the pantry with tasty and savory snacks. Not the last place among the wide variety of all kinds of preparations will be occupied by cooked Korean cucumbers for the winter.

Korean national cuisine is becoming more and more popular in many countries. Spicy, aromatic dishes will be the perfect complement to a family dinner or a gala feast. For example, Korean-style cucumbers differ from the classical canning in their unusual taste, mouth-watering crunch and the addition of more spices.

Fans of food with a "twinkle" will appreciate the different recipes for cooking vegetables. Fans of spicy culinary dishes will definitely like Korean cucumbers for the winter. You can pickle a green vegetable using various technologies. The most popular methods of preparing mouth-watering canning are described below. If you follow the recipe exactly, you will get an unusual, spicy snack (as in the photo).

How to cook Korean cucumbers for the winter?

Cooking recipes and the right advice from qualified chefs will help to prepare Korean cucumbers for the winter. By following these recommendations, you can not only please your loved ones with an excellent snack, but also improve the experience gained earlier by preparing a new version of the dish.

1. For the preparation of snacks, both young fruits and more mature specimens are used, peeling them from the peel and seeds.
2. Initially, the cucumbers are soaked in water for several hours, and then cut across in half and another 4 pieces. Young fruits can be chopped into circles, long slices or straws.
3. Vegetable slices are supplemented with a savory marinade and left to separate the juice.
4. Subject the snack to boil in a common container or sterilize in jars.
5. Capped cucumbers in Korean for the winter are insulated upside down until they cool down.

Korean cucumbers for the winter - general cooking principles

Often in the beds, cucumbers outgrow and are no longer suitable for pickling or pickling. These overgrown cucumbers make the most delicious winter harvest in the form of Korean cucumbers.

For salad, cucumbers are cut into cubes, rings, quarters or grated (for Korean or regular carrots). Additionally, following the recipe, other vegetables are added. This can be bell peppers, tomatoes, onions, garlic, carrots, etc.

The mixture of vegetables is seasoned with spices, a little sunflower oil, white sugar, salt and apple or table vinegar must be added. Everything is mixed, covered and left for several hours in a warm place so that the cucumbers let the juice out. Some recipes require additional heat treatment, i.e. vegetables are stewed before sterilization.

Then the cucumbers are laid out in sterile jars and sterilized for 15 to 30 minutes. The time depends on the volume of the glass container. Half-liter jars usually sterilize no more than 15 minutes, and a liter container - half an hour.

To preserve Korean cucumbers for the winter, as well as for other preparations, you need to prepare jars in advance. To do this, they are well washed with a soda solution, rinsed and sterilized. This can be done in a number of ways. Steam over hot steam, ignite in the microwave or put on a baking sheet, fill each one third with water and put in the oven for 15 minutes (200-220 degrees). Seaming lids should also be thoroughly wiped off the remnants of factory oil and boiled in a saucepan of water.

After seaming, the cans must be installed on the lids, wrapped up warmly and kept so until they cool completely. Such preservation should be kept in a cool room, cellar or basement.

There are a lot of recipes for cooking cucumbers in Korean and each housewife can choose the recipe she likes.

Korean cucumbers for the winter without sterilization

Korean cucumbers for the winter is a recipe that can be performed without sterilizing cans, which seems to many housewives to be very time consuming and troublesome. The salad can already be tasted after fresh vegetables have let the juice out, however, for long-term storage, the mass needs to be extinguished a little and hermetically sealed.

Ingredients:

• cucumbers - 3 kg;
• carrots and onions - 500 g each;
• garlic - 2 heads;
• sugar - 180 g;
• oil, salt and vinegar - 100 g each;
• coriander - 0.5 tsp;
• hot and black ground pepper.

Preparation

1. Cut cucumbers into strips or slices.
2. Grind carrots on a Korean grater.
3. The garlic is squeezed out through a press.
4. Combine vegetables together, add the rest of the ingredients, let it brew for 2-3 hours.
5. The vegetable mass is extinguished for 10 minutes, laid out in sterile jars.
6. Cucumbers are corked in Korean for the winter.

Cucumbers with Korean seasoning - a recipe for the winter

Almost all Korean-style cucumber preparations for the winter are prepared with coriander, ground black and red hot peppers. For convenience, you can purchase a packet of seasoning, which will already contain all the necessary spicy ingredients. It is better if the composition does not contain salt, sugar or other additives present in the marinade.

Ingredients:

• cucumbers - 2 kg;
• carrots - 200 g;
• garlic - 2 heads;
• sugar - 50 g;
• oil -180 ml;
• vinegar - 150 ml;
• Korean seasoning - 1/3 − ½ sachet;
• salt - 30 g.

Preparation

1. Cucumbers are cut into cubes.
2. Grind carrots.
3. Mix vegetables, add garlic and other ingredients from the list.
4. Stir the mass and leave for a day.
5. Spread the vegetable mass in jars, sterilize for 10 minutes.
6. Capped cucumbers with Korean seasoning for the winter.

Cucumbers with Korean carrots - a recipe for the winter

The following recipe for Korean cucumbers for the winter simplifies the task, since Korean carrots are used ready-made pickled. In this case, it will be possible to avoid the tedious cleaning and grinding of fresh root vegetables, and the desired spice and pungency of the finished snack will be provided without unnecessary trouble.

Ingredients:

• cucumbers - 3 kg;
• Korean carrots - 500 g;
• garlic - 2 heads;
• sugar - 100 g;
• oil and vinegar - 1 glass each;
• salt - 1.5 tbsp. spoons.

Preparation

1. Cucumbers are chopped in circles or cubes, mixed with carrots and garlic.
2. Add salt, sugar, oil, vinegar, leave the mass overnight.
3. Spread the mass in jars, sterilize for 7 minutes.
4. Cork the cucumbers for the winter.

Heh from Korean cucumbers for the winter

If you wish, you can prepare Korean cucumbers for the winter without carrots. In this case, sesame seeds and red hot peppers will become a decoration of the snack and a component that complements its taste, which will need to be cut into very thin rings or just finely chopped. Soy sauce and sweet paprika will add a characteristic piquancy to the dish.

Ingredients:

• cucumbers - 2.5 kg;
• sesame seeds - 50 g;
• bitter pepper - 2 pcs.;
• garlic - 1-2 heads;
• sugar - 4 tbsp. spoons;
• oil - 150 ml;
• vinegar 70% - 1 tbsp. a boat;
• paprika - 3 tsp;
• soy sauce - 5 tbsp spoons;
• salt - 2 tbsp. spoons.

Preparation

1. Cut the cucumbers, add some salt, and an hour later drain the water.
2. Add sesame seeds dried in a pan, garlic, hot pepper, paprika, sugar, vinegar and oil.
3. Pour in the soy sauce, mix and after 30 minutes lay out in the jars.
4. Cucumbers are corked in Korean style for the winter.

Korean spicy cucumbers for the winter

Salting cucumbers in Korean for the winter, taking into account the recommendations from the following recipe, will make it possible to appreciate an impressively spicy version of the appetizer. The degree of pungency will depend on the amount of chili with and without seeds, its pungency, and the characteristics of the Korean carrot seasoning used. It is preferable to add these components in portions, evaluating each time the taste of the workpiece and finding the balance that is acceptable for yourself.

Ingredients:

• cucumbers - 1.5 kg;
• carrots - 200 g;
• garlic - 2 heads;
• sugar - 50 g;
• oil - 125 ml;
• vinegar - 125 ml;
• chili - 3-5 pcs.;
• Korean seasoning - 1 tbsp spoon;
• salt - 30 g.

Preparation

1. Cut cucumbers into cubes, grind carrots and garlic, chop finely chili, if desired, rid the peppers from seeds.
2. Mix vegetables with the rest of the ingredients from the list, leave overnight.
3. Spread the mass in jars, sterilize for 10 minutes, seal.

Grated Korean cucumbers for the winter

If coarsely sliced ​​cucumbers are not pleasing to the eye, use the following recipe and make a grated fruit snack. In this case, only the outer dense pulp without seeds is used, and the softer, loose part can be used for another dish, and if the fruits are overripe, then just throw it away.

Ingredients:

• cucumbers - 2.5 kg;
• carrots - 250 g;
• garlic - 1-2 heads;
• sugar - ¼ glass;
• oil - 125 ml;
• vinegar - 125 ml;
• Korean seasoning - ½ packet;
• salt - 30 g.

Preparation

1. Grate dense cucumber pulp, carrots, garlic.
2. Add salt, sugar, oil, vinegar, seasoning, leave overnight.
3. Spread the mass with juices in jars, sterilize for 10 minutes.
4. Grated cucumbers in Korean are corked for the winter.

Korean cucumbers with mustard for the winter

Mustard will add special piquancy to the appetizer. The seasoning can be added in powder or in grains by pairing it with ground black pepper, coriander and garlic. Such a spicy mix will make even overgrown fruits divinely tasty, providing in a similar manner high-quality disposal of a seemingly unnecessary product.

Ingredients:

• cucumbers - 3 kg;
• mustard - 3 tbsp. spoons;
• garlic - 1-1.5 heads;
• sugar - 100 g;
• oil - 100 ml;
• vinegar - 150 ml;
• ground coriander and black pepper - 1 tsp;
• salt - 1.5-2 tbsp. spoons.

Preparation

1. Peel overripe cucumbers from the peel and seeds, chop the pulp into cubes.
2. Season the slices with the ingredients from the list, leave for 3 hours.
3. The cucumber mass with juices is packaged in sterile vessels.
4. Overgrown cucumbers in Korean are corked for the winter.

Korean spicy cucumbers with soy sauce for the winter

This appetizer will delight lovers of spicy cuisine, and soy sauce will saturate the appetizer with real Asian notes.

Ingredients:

1.4 kg of crispy cucumbers;

2.1 kg of carrots;

3. 2 tablespoons of quality soy sauce;

4.100 gr. table salt;

5.1 tbsp. refined sunflower oil;

6.1 tbsp. white sugar;

7. 4-5 garlic cloves;

8.1 tbsp. 9% edible vinegar;

9.15 gr. seasonings for Korean carrots.

Cooking method:

Peel the washed vegetables (cut only the butts from the cucumbers) and process them into thin "noodles" using a special knife or a Korean grater. Press down the garlic cloves with the flat side of a kitchen knife, remove the peeled husks and chop finely and finely with a sharp knife.

Put the cucumbers with carrots in a saucepan, season them with garlic and spices. Separately mix the soy sauce, rock salt, sugar and vinegar. Pour Korean cucumbers with the resulting marinade for the winter, mix and leave to marinate for two to three hours. Then put the salad in sterile jars and, after sterilizing it for 10 minutes, roll up.

Cucumbers with tomatoes in Korean for the winter

For the first time I tried this cucumber salad visiting relatives. The hospitable hostess kindly shared the recipe for cucumbers in Korean, and since then, every year I have been making this preparation for a change. The portion is small, so it cooks quickly, and the cucumbers taste amazing!

Spicy, with a slight sourness, this salad is liked by all my guests, without exception.

Ingredients:

Output: 6 liters

• cucumbers 4 kg
• carrots 1 kg
• sugar 1 cup
• vegetable oil 1 cup
• vinegar 9% 1 cup
• salt 100 g
• garlic 3-4 heads
• seasoning for Korean carrots 15 g

* glass 250 ml.

Preparation:

For the cucumbers in the salad to remain crisp, they must first be soaked in cold water for several hours.

Then carefully wash the cucumbers and cut the tails. Cut the cucumbers into 4 pieces lengthwise, and the large fruits in half. It should look like mine.

Wash and peel the carrots. Grate it for Korean salads.

Prepare the marinade: mix vegetable oil with sugar, vinegar, salt and spices. Peel and chop the garlic or pass through the garlic.

In a large, spacious bowl, combine the chopped cucumbers, carrots, garlic and pour over the resulting marinade with spices. Mix the salad thoroughly, cover with a lid and send it to the refrigerator for at least 5 hours.

Then we lay out our Korean cucumbers in dry sterile jars.

We put a cloth napkin in a spacious saucepan, put the jars with cucumbers, and pour cold water over the hangers of the jars. Cover the jars with sterile lids, put the pan on the fire and bring to a boil. From the moment of boiling, we withstand half-liter cans for 10 minutes, liter cans for 15 minutes.

Then, as standard, we take out the cans with the blank and roll them up with a key, or screw them with lids. But that is not all. In order for our Korean-style cucumbers to be stored until winter, they need to be wrapped under a fur coat until they cool completely.

The cooled jars with the workpiece must be removed to the cellar or closet, away from sunlight.

Bon Appetit!

What associations arise when the name of a dish contains the adverb “in Korean”? Most likely, the first thing that comes to mind is "... this must be a spicy dish!" It is true, and precisely because of the increased pungency and salinity, hansik - the national cuisine of Korea in its purest form - is not among the world-wide popular. But, as for the brightness and aromas - this cannot be taken away from her! This recipe for cucumbers in Korean is adapted for a Russian person, a moderately spicy and very tasty appetizer. It can be made for future use, or it can be served on the table the same day!

Ingredients for cucumber and carrot salad with Korean seasoning

• 1kg of cucumbers;
• 250g carrots;
• 6 cloves of garlic;
• 2 teaspoons of salt
• 2 tablespoons of sugar;
• 2 tablespoons of vinegar;
• 2 tablespoons of vegetable oil;
• 2 teaspoons Korean carrot seasoning.

Korean cucumbers with carrots: a recipe for the winter

Part of the snack can be left and served on the same day! Delicious - lick your fingers!

It is interesting

The list of ingredients and step-by-step instructions for preparing the dish is, of course, good. However, in any recipe there are a lot of subtleties and nuances. Regarding our "Korean" recipe, among the nuances are the following points:

• the best time to pick cucumbers in the garden;
• rules for the selection of cucumber fruits on the market;
• rationality of using overripe specimens;
• pre-soaking rules;
• principles for choosing carrots;
• tips on how to quickly peel garlic;
• pasteurization or sterilization;
• selection of seaming caps.

Choosing cucumbers for a Korean recipe

The selection of cucumbers for pickling for the winter is a crucial moment. Maybe the question of choosing fruits that will be cut into cubes can be treated more simply? Some points are really not important, and yet ...

• There are no strict rules as to what time of day to pick cucumbers for conservation in the garden. In the early morning and late evening, however, cucumber fruits are the tightest.
• For preservation, it is best to buy cucumbers, which clearly show that they have not been washed (slightly dirty). Why? During the washing process, there is a risk of damaging the peel. And if the fruit after that was not used immediately, there is a possibility that the fermentation process has begun inside (although not externally manifested). This will negatively affect the taste of the canned cucumber.
• For cooking cucumbers in Korean, the size of the fruit does not matter much. Overripe, yellowed, soft specimens and fruits with yellow spots, however, are not suitable for "tasty" canning!
• Dark green specimens with thin skin and the presence of dark thorns are an absolute priority.
• The firmness of cucumbers on the market is tested by squeezing the tips (especially the tail).

Preparing cucumbers for conservation

Freshly picked, firm cucumbers do not need pre-soaking. It is better to soak cucumbers from the market (store) in cold water for a period of 2 to 7 hours - depending on the degree of freshness and elasticity. It is advisable to change the water every two hours.

There is no unequivocal opinion about which water is best to use. Residents of the private sector argue that there is no better well and spring. But where to find one in the city? Some townspeople use bottled, filtered, boiled, or infused with silver and copper. There are those who look at things easier and use ordinary tap water. However, chlorinated water is not the best option!

Important! Before soaking, the cucumbers must be washed under running water to remove dirt from the garden. A lint-free cloth (microfiber, bamboo) will gently clean the surface of the fruit without damaging the skin.

Choosing carrots

The principles for choosing carrots for our recipe are the same as for making the classic Korean carrot salad. Delicate, juicy varieties of rich orange color are preferred. It is much more convenient to rub the larger specimens.

The choice of a rubbing tool is not the least important. As for the aesthetic perception, the mention of "in Korean" present in the name of the snack immediately draws in the imagination the shape of carrot stripes familiar to the eye. For example, a utility knife (peeler + carrot knife in Korean, also called a "peeler") makes a thin, flat cut that only vaguely resembles a traditional shape. A professional grater with an attachment for slicing carrots is another matter!

How to quickly peel chives of garlic

Did you know that professional chefs clean garlic in a completely different way from ordinary housewives in the kitchen? They simply do not have time to carefully and scrupulously peel every single tooth from the husk! Conservation is a hot season. And if there is an opportunity to speed up (at least in the operation of cleaning the cloves of garlic), why not take advantage of the experience of professionals?

Method 1. Cleansing the lobule will take less than 1 second! Place the garlic clove on a cutting board. Cover the top with the wide side of the chef's knife and press down with force. A characteristic click indicates a bursting husk. All that remains is to remove it with ease!

Method 2. Indispensable when you need to peel several slices at once (in our recipe there are 6 cloves per 1 kg of cucumbers). Place the cloves in a rolling glass jar (if there are a lot of teeth, then in a saucepan). The main thing is that there is enough free space so that the garlic can freely hit the walls during the cleaning process. Screw on the lid of the jar (cover the pan with the lid). Shake vigorously for 10-20 seconds. Open the lid, remove the peeled husks.

Reference! The above methods are relevant for cleaning garlic teeth with already dried scales. For peeling young garlic, other principles apply.

Pasteurization or sterilization - which is better?

Strictly speaking, it is quite difficult to comply with all the conditions for the professional performance of both processes in a home kitchen. Some equipment is required, accurate time and temperature control.

The term sterilization has a fairly broad meaning. The purpose of preservation sterilization is to disinfect products intended for long-term storage from pathogens. In the sense of disinfection, pasteurization is also a sterilization method. Narrowing the topic down and moving on to the differences, we can say that the difference is in the height of the temperature.

In a narrow-profile sense, sterilization occurs only at temperatures of 100 ° C or more. This is an excellent heat treatment option, but achieving 100% results in a home environment takes effort. You can heat water to 100 ° C or more:

• using a special sterilizer or autoclave;
• adding salt to the water (101 ° С = 66g / l; 105 ° С = 255g / l; 110 ° С = 478g / l);
• using an oven, microwave oven, multicooker, pressure cooker.

Pasteurization is the oldest sterilization method (mid-19th century). It is generally accepted that when using this approach, the nutritional value of products remains almost unchanged. The method is widely used for the disinfection of canned food in a home kitchen, because it does not require the use of special equipment. All that is needed is a large saucepan and boiling water. Boiling water in a saucepan filled with cans with blanks provides a temperature of + 70 ° C ... + 95 ° C (inside the cans), which fully meets the requirements of the technological process.

Pasteurized blanks have a shorter shelf life (as opposed to sterilized ones) and must be stored in a cool place. Some types of products (mushrooms, meat) require increased attention, such as: sterilization, tyndalization (pasteurization in several stages - usually up to three approaches).

Seaming cap selection

For capping Korean cucumbers, not every sealer will work equally well. The range of preservation lids is small:

• classic unvarnished tin (white);
• classic lacquered tin (yellow);
• twist-off (swirling);
• glass (which has already become a rarity).

For workpieces with an acidic medium (in particular, vinegar in the composition), it is better to use classic lacquered tin (yellow), or the modern twist-off model.

Step-by-step recipes for incredible Korean cucumbers for the winter with carrots, beets, garlic and cabbage using vinegar and lemon juice

Grade
recipe

Time
(min)

Servings
(people)

In 100 grams of ready-made dish

1 gr.

3 gr.

Carbohydrates

54 kcal.

Option 1: The classic recipe for Korean cucumbers for the winter

A special feature of Korean cucumbers for the winter is considered to be special cutting into cubes and preliminary infusion in vinegar and oil. However, in addition to the classic version, we will consider others: with beets, zest and cabbage.

Ingredients:

• two kilograms of fresh cucumbers;
• 245 grams of carrots;
• 49 grams of sugar;
• a tablespoon of salt;
• 95 grams of vinegar;
• two heads of garlic;
• half a glass of refined oil;
• Korean seasonings.

Step-by-step recipe for Korean cucumbers for the winter

Wash medium thin cucumbers. Lay on towels in one layer. While the fruits are drying, peel the carrots.

In addition, disassemble the heads of garlic into the prongs. Peel off. Squeeze in a crush.

Now rub thinly (on a special grater) fresh carrots. In a bowl, mix together cucumber pieces and carrots as gently as possible.

Cover everything with Korean spices, sugar and salt. Also drizzle with vinegar and refined oil. Stir again.

Leave on a refrigerator shelf for a couple of hours. During this time, the vegetables will start up a lot of juice.

After the specified time has passed, put Korean cucumbers in sterilized jars for the winter. Pour in the resulting liquid in equal batches. Cover with lids.

Place the canned food in a wide saucepan with boiling water for pasteurization. Roll up and cool after fifteen minutes.

The juice released should be enough to completely cover the vegetables. If this does not happen, add a little boiling water. The main thing is that all the ingredients must be in the liquid. But it is better to store such a blank in the cold (cellar or refrigerator).

Option 2: A quick recipe for Korean cucumbers for the winter

To speed up the process of creating a winter harvest, we recommend rubbing both carrots and cucumbers with thin cubes that do not have to be marinated for a long time, and can be immediately rolled up in a traditional marinade.

Ingredients:

• a kilogram of narrow strong cucumbers;
• medium carrot;
• 10 grams of coarse salt;
• three teaspoons of sugar;
• seven cloves of garlic;
• 20 grams of table vinegar;
• 20 grams of refined oil.

How to quickly cook Korean cucumbers for the winter

Wash a kilogram of cucumbers and quickly blot with napkins. Peel, wash and rub fresh carrots.

Grate both vegetables on a special spicy Korean grater. Pour thin sticks into a wide dry basin.

Top with seasonings, sugar and salt. Add equal amounts of vinegar and refined oil. Mix with two scoops.

Send to the refrigerator, and at this time boil the water. Scald glass jars with the resulting boiling water. After a few minutes, drain the liquid and immediately fill the neck with Korean-style cucumbers for the winter.

Place all the pieces in a saucepan on a large burner and pasteurize for ten minutes. Twist at the very end and cool.

To quickly and easily rub cucumbers, choose dense, narrow fruits. The less watery pulp and seeds, the better. As for the seasonings. Read if there is sugar and salt in there. If so, we advise you to slightly reduce their amount in their pure form.

Option 3: Korean cucumbers with beets for the winter

We will cover the next cucumbers along with fresh beets, which will color the canned food in a pleasant purple color, which is typical for many Asian preparations.

Ingredients:

• two kilograms of cucumbers;
• 150 grams of beets;
• 150 grams of carrots;
• a full tablespoon of salt;
• three tablespoons of sugar;
• a few cloves of garlic;
• half a glass of oil and vinegar;
• seasonings "For Korean carrots".

How to cook

Sort the cucumbers, cut off the ends and blot. Chop into bars (relatively thin). Also rub the peeled carrots and beets.

Mix vegetables in a clean dry bowl, sprinkle with Korean seasonings, sugar, crushed garlic and salt. Drizzle with vinegar and vegetable oil.

Stir again and leave under the lid in the refrigerator for about a couple of hours, after which put the bars in the scalded jars.

Pour the juice over the vegetables to the brim and cover with lids. Sterilize Korean cucumbers for the winter for a quarter of an hour. The appetizer is ready.

It is important to take juicy beets, and even better - young. First, it is softer and easier to rub. Secondly, it will give a richer and more beautiful color. But in the process, try not to stain the kitchen with beet juice, which is rather difficult to clean.

Option 4: Korean cucumbers in soy sauce for the winter

But in this recipe, we suggest experimenting with the marinade. To do this, add soy sauce to the oil and vinegar, which will fill the canned food with incredible taste and aroma.

Ingredients:

• 255 grams of fresh carrots;
• two kilograms of dense cucumbers;
• a third of a glass of soy sauce;
• a third of a glass of vinegar;
• a teaspoon of Korean spices;
• two heads of garlic;
• half a glass of oil (refined);
• a dessert spoon of sugar and salt.

Step by step recipe

Carrots without peels, and cucumbers without "butts" wash in warm water with a sponge. Then wipe off excess moisture.

Now chop the cucumbers together with the skin into relatively thin short cubes. In addition, grate the carrots on a Korean grater.

Stir both vegetables in a wide dry bowl. Pour soy sauce, refined oil and food vinegar there.

Using two scoops, stir the contents of the bowl, adding sugar, Korean spices, a lot of crushed garlic and salt. Cover the container with a flat plate and refrigerate for two to three hours.

After the specified time has elapsed, scald glass jars with boiling water. Put the cucumbers and carrots inside (rather tightly). Pour in the spicy aromatic marinade with the resulting juice.

Put the Korean-style cucumbers for the winter in a saucepan with boiling water, covering with lids. Sterilize over high heat. After fifteen minutes, roll up and leave upside down on the table to cool.

Since soy sauce contains both sugar and salt, we have slightly reduced their presence in the ingredient list. Either way, before pouring the dressing over the cans, taste it. You may need to add some spices.

Option 5: Korean cucumbers with lemon without vinegar for the winter

If you are not using vinegar for rolling cucumbers, replace it with lemon juice. And besides the latter, include a bitter sour zest in the recipe.

Ingredients:

• large lemon;
• one and a half kilograms of fresh cucumbers;
• a tablespoon of salt;
• 205 grams of fresh carrots;
• half a glass of light refined oil;
• a bunch of dill;
• head of garlic;
• two tablespoons of sugar;
• 4-5 grams of Korean spices.

How to cook

Wash carrots and cucumbers by stripping and cutting off the ends. Cut the first into short bars, and rub the second on a (special) grater.

Squeeze out all the juice from a large lemon. Pull out the bones if you come across them. Remove the zest from the remaining fruit. Wash and chop the dill (without stems).

In a dry bowl, mix cucumbers and carrots with herbs and crushed garlic with a spatula. Pour the resulting juice and cover with zest.

Also add sugar, Korean spices and coarse salt. Pour in all the oil. Mix again. Cover with a flat plate.

Transfer the workpiece to the refrigerated shelf. After one and a half to two hours, return the container to the table. During this time, scald several glass jars with boiling water.

Put Korean-style cucumbers inside for the winter. Pour the remaining juice and butter in the bowl to the brim. At the very end, sterilize, roll up and refrigerate at room temperature.

Lemon juice and zest will replace the must-have vinegar. However, in this case, it is important to sterilize the workpieces in highly boiling water, and it is better to store cucumbers in a cold cellar or on the shelf of an ordinary refrigerator.

Option 6: Korean cucumbers with cabbage for the winter

The last salad we will make with cabbage, which is important to chop into rectangular pieces - a classic form for Asian cabbage pickles.

Ingredients:

• a small head of white cabbage;
• two kilograms of medium strong cucumbers;
• 235 grams of carrots;
• two thirds of a glass of refined oil;
• two thirds of a glass of vinegar;
• two tablespoons of salt;
• five tablespoons of sugar;
• two heads of garlic;
• two teaspoons (full) of Korean Carrot Seasoning.

Step by step recipe

Disassemble the head of cabbage into leaves (discard the top ones). Each wash well. Leave on the canvas to dry.

At this time, wash the cucumbers and carrots without the peel in a bowl of cool water. Wipe the wide large basin dry. Throw in thin short cucumber bars, grated carrots and cabbage cut into rectangles inside. Add chopped or crushed garlic in large quantities.

Stir all vegetables lightly. Cover with spices and salt, and add sugar. Immediately add vinegar and refined oil.

Cover the well-mixed salad from dust and leave in the refrigerator. After two short hours, return to the table.

Transfer the vegetables to jars sterilized by this time and fill them with oily juice, which should be in abundance.

Put Korean-style cucumbers for the winter for pasteurization in a saucepan with boiling water. After a quarter of an hour, roll everything up and cool right on the table, turning it upside down.

When slicing cabbage, try to make neat rectangles, no more than cucumber bars. But it is better not to use the thick part of the sheet. She will not have time to marinate and will remain raw.

The secret of Korean carrots has traveled thousands of kilometers and found its sincere admirers on different sides of the Atlantic Ocean. The most daring housewives began 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 housewife. It is worth a day to overlook how giants lie between the green foliage or hang from the lashes, twisting 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 will come in handy in a good farm.

You can make a Korean salad from overgrown fruits for the winter. The dish will turn out delicious and unusual, hardly anyone would 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 step by step recipe

With a minimum set of products, an amazingly tasty seaming for the winter is obtained. Greens of any size will go to a cucumber salad. In the absence of a special grater in the kitchen, it is allowed to grind carrots on a regular one. The taste will not be lost from such a substitution, 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 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 great without her.

Products:

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

Algorithm of actions:

1. Prepare cucumbers - soak for several hours, cutting off the ends. Cut the fruits lengthwise, you can cut them into 4 pieces. If they are long, then also in half. Fold into a large container - an enamel pot or bowl.
2. In another container, mix the rest of the ingredients, peel and chop the garlic beforehand.
3. Pour the prepared cucumbers with a fragrant spicy oil mixture. Leave to marinate.
4. Shake the container every hour. Proceed with sterilization after 5 hours.
5. Arrange the fruits in clean, sterilized containers with a volume of half a liter. Pour over the allocated juice and marinade. Place in a pot of 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 your summer vacation!

Recipe for cucumbers in Korean 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 aromatic, spicy and incredibly tasty.

Ingredients:

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

Algorithm of actions:

1. Cut the cucumbers lengthwise into 2 or 4 parts, put them in an enamel bowl (metal containers without enamel are not recommended, since vitamins are quickly destroyed in them).
2. Top with salt and sugar, pour over with 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 pcs., Garlic, best of all passed through a press.
4. Then put the fruits tightly, pour the remaining marinade (with the juice that has separated).
5. Place the filled cans in a container with warm water for sterilization. Boil.
6. Withstand 15 minutes - half-liter cans, 20 - liter. Cork.

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

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

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

Ingredients:

• Small young cucumbers - 4 kg.
• Garlic - 1-2 heads.
• Ground black pepper - 2 tbsp l.
• Powdered mustard - 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 the cucumbers are long-fruited varieties, then also across.
2. Make a marinade in a separate container, mixing all the other products.
3. Pour the prepared marinade over the cucumbers, laid out in a large container. Soak for 3 hours so that they marinate well.
4. Store tightly in jars (liter or half liter). Top up with marinade up to the neck.
5. Sterilize for 10 minutes. Using sterilized lids, roll up.

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

How to make grated Korean cucumbers for the winter

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

Ingredients:

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

Algorithm of actions:

1. Prepare cucumbers, cover with water for 4 hours. Wash thoroughly. Trim ends. Grind with a grater.
2. Rinse carrots, peel. Carry out the same technological process as with cucumbers - grate.
3. Chives, peeled and washed, pass through a press. Send to vegetables.
4. Prepare marinade - mix oil, vinegar, Korean seasoning, salt, sugar. Pour the vegetables with a delicious-smelling marinade.
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. Arrange vegetables in them. Top up with marinade, the amount of which will increase due to the released cucumber juice.
7. The process is not complete - it is necessary to sterilize the cans in a container with boiling water. You need to put the jars in warm water, and only then bring it to a boil.
8. Leave for 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 the snow-white winter!

Harvesting Korean cucumbers for the winter with mustard

Cucumbers according to the recipes of the "Land of Morning Freshness" housewives most often include spices and garlic, but sometimes you can find another interesting ingredient - mustard. She will add spice to the dish.

Ingredients:

• Cucumbers - 4 kg.
• Garlic - 1 head.
• Powdered mustard - 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. It is advisable to take the smallest cucumbers with a dense skin and consistency. Soak for 3 hours. Rinse with a brush. Trim the ponytails. Can be cut lengthwise.
2. Peel the 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. Let stand again for 3 hours.
4. This recipe requires serious sterilization. First you need to sterilize the containers themselves. Then put cucumbers in each, pour the marinade so that it covers the fruits completely.
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 down - into the cold.

Households have to wait patiently for the hostess to invite for tasting cucumbers - crispy with a spicy unmatched taste!

Korean cucumber recipe for the winter without sterilization

Most of the preparation of Korean cucumbers requires sterilization, but this important process is not very popular with some housewives. For the laziest, a recipe is offered that does not require sterilization of cans. 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.
• Bitter 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 the seeds from the bell pepper.
2. Send garlic with tomatoes and peppers (bitter and sweet) to a meat grinder, these vegetables will become part of a delicious, aromatic marinade. Add salt, sunflower oil, sugar to them.
3. Cut the cucumbers into equal pieces. Pour marinade over.
4. Put on fire. When boiling, make the fire small. Cook for 10 minutes. Pour in vinegar. Cook for another 5 minutes.
5. Sterilize storage containers for salad. Arrange cucumbers in hot jars, pour marinade over.
6. Cork. Cover with a warm blanket until morning.

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