home › Test Drives › Cucumbers and carrots for the winter. Korean canned cucumbers (3 recipes) Cucumbers with Korean carrots for the winter step by step

Cucumbers and carrots for the winter. Korean canned cucumbers (3 recipes) Cucumbers with Korean carrots for the winter step by step

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

How to cook Korean cucumbers at home

Fans of food with “sparkle” will appreciate different recipes for preparing vegetables. Fans of spicy culinary dishes will definitely like Korean cucumbers for the winter. You can pickle green vegetables using various technologies. The most popular methods for preparing delicious preserves are described below. If you follow the recipe exactly, you will get an unusual, spicy snack (as in the photo).

According to this recipe, it is better to pickle small young vegetables for the winter - pickles (before they have time to outgrow). Korean winter preparation is aromatic, crispy and very tasty. Required ingredients:

cucumbers – 4 kg;
ground pepper - two tbsp. l.;
mustard powder – 2 tablespoons;
garlic - three large cloves;
vegetable oil, vinegar - 200 grams each;
salt – 200 g;
sugar – 100 g.

Here’s how to pickle cucumbers in Korean for the winter:

Vegetables are washed well and cut lengthwise.
Pepper, granulated sugar, salt and chopped garlic are added to them.
The resulting mass is poured with oil, mixed thoroughly and infused for 3 hours.
The salad is placed in liter jars and filled with brine.
The sterilized container is rolled up and cooled.
A Korean-style cucumber appetizer is perfectly saturated and will become an indispensable delicacy on a winter, bad day.

Instant Korean spicy cucumbers without sterilization

Especially for those housewives who do not want to waste time on sterilization, there is an easy recipe for sweet and sour Korean cucumbers for the winter. This salad will perfectly complement any dish. It turns out spicy, piquant and incredibly tasty. Products for preparing snacks:

green fruits – 6 kg;
yellow salad pepper – 8 pcs.;
tomatoes – 3 kg;
garlic – 2 heads;
hot pepper – 1 pc.;
sugar - glass;
salt – 4 tbsp. l.;
seasoning for Korean carrots - large spoon;
vinegar - 1 glass;
purified sunflower oil – 2 cups.

It is necessary to marinate a salad with cucumbers in Korean according to the following algorithm:

Tomatoes and peppers are washed well and ground in a meat grinder or food processor.
Chopped garlic and Korean seasoning are added to the vegetables.
The main ingredient is cut lengthwise and mixed with the rest of the vegetables.
The mixture is placed in a cauldron or large copper bowl. Granulated sugar, salt, and vegetable oil are added to it.
The products are thoroughly mixed, brought to a boil, and cooked for 15 minutes. Vinegar is poured into the future spicy snack. Boil for five minutes.
The salad is placed in jars and closed tightly.
Korean-style pickles are wrapped up for the winter and left for 24 hours.
Can be stored in the refrigerator.

How to cook cucumbers and carrots in Korean for the winter

If you want to cook something extraordinary, you can try a preparation made from cucumbers and carrots. This appetizer is both tender and spicy. Salad ingredients:

cucumbers – 2 kg;
garlic – 2 heads;
carrots – 200 g;
sunflower oil – 150 ml;
sugar – 50 g;
vinegar – 150 ml;
salt - a large spoon;
special “Korean” seasoning – 1 tbsp. spoon.

Korean-style cucumber and carrot salad for the winter is made using the following step-by-step method:

Cut the main product into quarters, chop the carrots, peel the garlic, crush under a press. All these ingredients are mixed in one container.
Sugar, oil, vinegar, salt and seasoning are added to the vegetables.
Mix the ingredients thoroughly and leave for 24 hours.
The salad is placed in sterilized jars and filled with marinade.
The containers are covered with lids, sterilized for 10 minutes, and rolled up.

Korean cucumber salad for the winter

The standard recipe for fans of hot appetizers is juicy, sweet and moderately spicy cucumbers. Thanks to the addition of different seasonings, the salad gets many different flavors. Products for cooking:

main ingredient – 2 kg;
sugar – ½ cup;
vinegar - ½ cup;
garlic - head;
salt – 50 g;
refined vegetable oil – ½ cup;
ground coriander, suneli hops - ½ tsp each;
cumin - a third of a small spoon;
ground chili pepper - a quarter of a teaspoon.

Here's how to marinate cucumbers with Korean seasoning:

First, the cucumbers are washed, dried, and cut into circles.
Vegetables are laid out in a large container, supplemented with chopped garlic, sprinkled with sugar, salt, and seasonings. Season with sunflower oil and vinegar.
All ingredients are mixed and marinated for 4 hours.
The snack is placed in jars and covered with sterilized lids.
The container is placed in a pan of water. The liquid is brought to a boil, the jars are sterilized for 10 minutes and rolled up.
The preservation is wrapped in a warm blanket and left with the lids down for a day.

Korean-style fresh cucumber salad for the winter in a slow cooker

Another non-standard recipe for making crispy cucumbers involves using a slow cooker. To make a tasty, rich, spicy dish for the winter, the following products will come in handy:

cucumbers – 3 kg;
carrots – 500 g;
vinegar - glass;
garlic - a couple of heads;
onion – ½ part;
sugar – ½ tbsp.;
salt - two tbsp. l.;
sunflower oil - a glass;
seasoning for Korean carrots – 2 tbsp. l.

Method of preparing lightly salted winter “fiery” preparation:

Cucumbers are cut into strips, carrots are grated.
Garlic and onion are chopped with a knife.
Everything is mixed, butter, sugar, salt, vinegar, and Korean seasoning are added.
The appetizer is marinated in a cool place for 24 hours.
The spicy preparation is placed in a glass container, which is sterilized for 10 minutes in a slow cooker. The “Multi-cook” mode is suitable for this.
Roll up the jars and send them for storage.

Korean pickled cucumbers with sesame seeds

There are a lot of unusual ways to prepare spicy cucumbers. The following recipe also applies to such methods. Cucumbers in an incredibly tasty sauce with sesame seeds are crispy, piquant and aromatic. This dish captivates from the first tasting. Salad ingredients:

fresh cucumbers – kg;
vinegar - 2 tbsp. l.;
soy sauce – 4 tbsp. l.;
salt – 2 tbsp. l.;
sesame - Art. l.;
hot red pepper - teaspoon;
garlic – 4 pieces;
refined sunflower oil – 4 tbsp. l.;
sugar - three tbsp. l.;
sweet paprika – 4 tsp;
hot pepper – 2 pcs.

Algorithm for creating a winter savory preparation:

The cucumbers are washed, dried with a paper towel, and cut into cubes.
Then they are laid out in a deep container, salted, mixed and infused for 40 minutes.
Sesame seeds are washed, dried, and fried in a heated frying pan.
Grind hot pepper and garlic with a press.
The main product is carefully squeezed out of the liquid and transferred to another container.
Next, the future appetizer is seasoned with sauce, sugar, vinegar, and mixed.
Roasted sesame seeds, paprika, garlic, and hot pepper are added.
Sunflower oil is slightly heated in a frying pan (overheats), cooled for a couple of minutes. It must be poured into the spicy mixture.
Everything is mixed, placed in jars, and sterilized 20-30 minutes after boiling.
All that remains is to preserve it and wrap it in something warm.

Video recipe for quick Korean cucumbers

I first tried this cucumber salad while visiting relatives. The hospitable hostess kindly shared the recipe for Korean cucumbers, and since then, I make this preparation every year for variety. The portion is small, so it cooks quickly, and the taste of the cucumbers is simply amazing!

Spicy, with a slight sourness, all my guests, without exception, like this salad.

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:

To ensure that the cucumbers in the salad remain crispy, they must first be soaked in cold water for several hours.

Then wash the cucumbers thoroughly and cut off the tails. Cut the cucumbers into 4 pieces lengthwise, and cut the large fruits in half. It should look like my photo.

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 a garlic press.

In a large spacious bowl, mix chopped cucumbers, carrots, garlic and pour the resulting marinade with spices. Mix the salad thoroughly, cover with a lid and place in the refrigerator for at least 5 hours.

Afterwards, we place our Korean-style cucumbers in dry, sterile jars.

Place a cloth napkin in a spacious saucepan, line the jars with cucumbers, and pour cold water up to 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, let half-liter jars stand for 10 minutes, liter jars for 15 minutes.

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

Cooled jars with the preparation should be stored in a cellar or pantry, away from sunlight.

What is good about this preparation? Spicy seasonings not only speed up the blood, warming you up in the cold, but also add piquant notes to the bland winter menu, significantly diversifying the diet. In addition, dishes with “pepper” speed up a slightly slowed metabolism, helping to maintain a slim figure. Sounds tempting! However, be careful: if you have diseases of the gastrointestinal tract, then it is better not to get carried away with exotic dishes.

So, let's look at detailed recipes with photos.

Korean cucumber salad for the winter: recipe without sterilization

In my opinion, this is the most delicious recipe, and also very easy. I’ll tell you how to prepare a spicy Korean-style cucumber salad for the winter without sterilization.

Ingredients:

2 kg of medium-sized cucumbers;
500 g carrots;
50 g salt;
500 g granulated sugar;
25-30 ml of refined vegetable oil;
30 ml vinegar 9%;
3-5 medium cloves of garlic;
1/2 tsp. ground black pepper;
1/2 tsp. ground paprika;
0.5-1 tsp. chopped coriander.

Tip: You can pre-soak the cucumbers for an hour - they will become elastic and crispy.

Preparation:

To prepare a spicy salad for the winter from cucumbers and carrots, wash the vegetables well.
For the marinade, mix oil and vinegar, add spices and seasonings, chopped garlic cloves. Heat in an enamel bowl until boiling, stirring. Then turn off the heat and let everything sit for 1 to 5 hours.
Meanwhile, sterilize the jars and lids. I most often sterilize the jars over steam and boil the lids directly in the saucepan.
Then chop the cucumbers into long strips or cubes. Grate the peeled carrots using a grater for Korean products. Mix carrots with cucumbers, squeeze lightly with your hands. Place the vegetable mixture into clean jars. Leave a little space on top - the vegetables will still release their juice.
Heat the marinade again until it boils, and carefully pour it over the cucumbers and carrots in the jars almost to the neck. Roll up the lids. Turn the jars over and wrap them up. Let them sit until they cool down.

Korean cucumbers for the winter with carrots are ready! Store them in a cool place.

Note to the hostess: You can add a little less vinegar than in the recipe. Please note that cucumbers preserved with vinegar may become even more sour over time.

Tip: You can use this recipe with Korean carrot seasoning, also without sterilization. Then cooking is even easier!

Korean cucumbers for the winter with bell peppers

Korean-style canned cucumbers will turn out more piquant if you roll them with bell peppers.

Ingredients:

1 kg of cucumbers;
250 g bell pepper;
100 g garlic;
250 g carrots;
¼ red pepper (hot);
25 g salt;
50 g granulated sugar;
15 g seasoning for Korean carrots;
50-60 ml vinegar 9%.

Preparation:

Cut off the ends on both sides of the washed cucumbers. Cut each root vegetable into eight long slices: in half, then each half in half again, and continue until you have 8 pieces. Place them in a saucepan.
Chop the peeled and washed bell pepper into strips. Stir in cucumbers.
Peel, wash, grate or cut the carrots into long strips. Mix with other vegetables in a saucepan, add vinegar, sugar, salt, Korean seasoning. We also send hot peppers cut into thin strips and crushed garlic there.
Mix everything and leave covered for 3 hours. During this time, stir the vegetables several more times.
Meanwhile, sterilize the jars and lids. Fill jars with vegetable salad and place them in a wide saucepan. Fill with cold water up to the hangers, bring to a boil, sterilize for 20 minutes.

Then remove the jars from the pan, roll up their lids, turn them over and wrap them, and let cool. Korean cucumber salad for the winter with carrots and bell peppers is ready.

“Korean” cucumbers without carrots

Not everyone likes canned carrots. Therefore, I want to tell you how to cook Korean cucumbers for the winter - the most delicious recipe without carrots.

Ingredients:

2 kg of young cucumbers;
2 large heads of garlic;
100 ml vegetable oil;
0.5 cups granulated sugar;
1.5 tbsp. l. salt;
0.5 tbsp. l. vinegar essence (70%);
2 tsp. ground black pepper;
0.5 tsp. coriander (chopped).

Preparation:

Rinse the cucumbers thoroughly and cut off the ends. Cut them into thin bars or strips. Place in an enamel bowl.
In a separate bowl, crush the garlic, pour in the vegetable oil. Then add spices: salt, sugar, coriander, black pepper. Dilute the vinegar essence in a quarter of a glass of water and pour into the marinade. Mix everything.
Pour the marinade over the cucumbers and cover with a lid. You can even place a weight on top so that the vegetables release their juice. Let the cucumber mixture sit for five or six hours.
Then place the cucumbers in sterilized half-liter jars and fill with the remaining dressing. Sterilize in a saucepan for 10 minutes, pouring water up to the hangers, then screw on with clean lids.

Tip: Don't forget to stir the vegetables in the marinade every hour.

Turn it over, wrap it up. Soon the Korean salad will be ready. You can store it or serve it right away.

Korean salad made from overgrown cucumbers

You can prepare a Korean salad from overgrown cucumbers for the winter. But first you need to clean them of rough skin.

Ingredients:

2 kg of overgrown cucumbers;
2-3 pcs. carrots;
1 head of garlic;
15 g Korean carrot seasoning;
130 g refined vegetable oil;
2 tsp. salt;
1/4 cup granulated sugar;
30-40 ml vinegar 9%.

Preparation:

Cut off the skin and ends on both sides of the washed cucumbers. Peel the carrots and garlic. Cut the cucumbers into thin strips, grate the carrots, chop the garlic cloves. Mix everything in a separate container.
To make the dressing, combine oil and vinegar, add seasoning, salt and sugar. Shake until smooth, pour into cucumber mixture, stir. Cover with film (or gauze) and refrigerate for 24 hours. From time to time, take out the bowl and mix everything again (in total, six to seven times a day).
The next day, place the salad in sterilized jars and fill it with the remaining dressing. Cover the jars with boiled lids. Place in a wide pan, placing a folded towel on the bottom. Fill with water up to the shoulders, sterilize after boiling for 10-12 minutes.
We take the jars out of the water, wipe them, and roll up the lids with a key. Turn it over and wrap it up.

After cooling, we hide the vegetables marinated with seasoning for storage.

Korean cucumbers: recipe with sesame seeds

A friend who is a big fan of Korean cuisine shared this recipe with me. It is also called cucumber heh for the winter. The dish is prepared with sesame seeds, which add spicy oriental notes. The preparation is light, with a spicy, refreshing taste.

Ingredients:

900 g cucumbers;
4 cloves of garlic;
20 g sesame seeds;
20 ml soy sauce;
80 ml vegetable oil;
10 g salt;
20 g sugar;
3-5 g ground red pepper.

Preparation:

Wash the cucumbers, peel if necessary, and chop into long strips. Place in a bowl, sprinkle with salt and leave for 20-30 minutes. Then drain the released juice by squeezing the cucumbers.
Mix the oil with soy sauce. Add sugar, chopped garlic, sesame seeds, hot pepper. Pour this mixture over the cucumbers. Cover and leave in the refrigerator for 2-3 hours.
Then place the salad in sterilized half-liter jars. Cover with lids and sterilize in the pan for eight minutes. Then screw on the lids.

Pickled Korean cucumbers with sesame seeds are ready.

Korean cucumbers with mustard

The recipe for cucumbers with mustard turns out amazingly delicious. It is best to take very young, small-sized vegetables - they are so tender, you will lick your fingers!

Ingredients:

4 kg of young cucumbers;
4 cloves of garlic;
2 tbsp. l. dry mustard;
200 ml vegetable oil;
200 ml vinegar 6%;
100 g salt;
200 g granulated sugar;
1 tbsp. l. ground black pepper.

Preparation:

Cucumbers do not need to be peeled. Cut them lengthwise into thin strips. Place in a saucepan, sprinkle with pepper, mustard, salt, granulated sugar, and chopped garlic.
Pour in vegetable oil, add vinegar, stir. Leave in a cold place for three hours.
Place the salad in clean jars and sterilize in a saucepan for ten minutes after the water boils.
Roll up the key, wrap it in a towel. After cooling, the salad is ready.

Korean cucumbers for the winter on a grater

The appetizer comes out juicy, spicy, and just melts in your mouth! A great way to prepare carrots for the winter with cucumbers in a spicy sauce.

Ingredients:

4 kg of cucumbers;
2 heads of garlic;
1 kg carrots;
200 ml vegetable oil;
1 cup of sugar;
5 tbsp. l. salt;
200 ml vinegar 9%;
1 tbsp. l. ground red pepper.

Preparation

This recipe for cucumbers for the winter allows you to prepare even substandard vegetables. Grate the peeled, washed cucumbers and carrots on a grater (preferably a Korean grater). Pass the garlic through a press.
In a large bowl, mix vegetables with seasonings, oil and vinegar. Let it brew in the refrigerator for 9-12 hours.
Place the vegetable salad in clean half-liter jars. Sterilize for 10-12 minutes. Then we roll it up.

Tip: This snack can be made with Korean carrots - it will be even easier.

Cucumber kimchi

And another interesting recipe - how to cook Korean cucumbers whole, with spicy minced vegetables. This snack is called kimchi.

Ingredients:

1 kg of cucumbers;
1 PC. onions;
1/2 bunch of green onions;
1 PC. carrots;
4 cloves of garlic;
3 tbsp. l. soy sauce;
1 tbsp. l. vinegar 6%;
1/4 cup water;
2 tbsp. l. salt;
1 tbsp. l. Sahara;
¼ pod of hot dried pepper;
1 tbsp. l. sesame

Preparation:

Cut the washed cucumbers crosswise, not reaching the end 1 cm. Salt them outside and inside, leave for ten minutes. Then remember, let it sit for another 10 minutes. Drain the juice and rinse.
Finely chop the green and onion. Cut the carrots into strips or grate. Chop the garlic. Stir in onions, garlic and carrots.
Prepare the dressing: dilute the vinegar with water, pour in soy sauce, add salt, sugar, sesame seeds, chopped hot pepper. Pour everything into the carrot-onion mixture.
Fill the cucumbers with the spicy filling and place in jars or a plastic container. Close the lid and put it in the refrigerator. The cucumbers will be ready in two to three hours.

Now you know how to make Korean cucumbers for the winter - choose the most delicious recipe yourself, you have as many as 7 options. I hope each of them will find its connoisseurs. Bon appetit!

When fresh vegetables are ripening, every skillful housewife strives to replenish her pantry with tasty and savory snacks. Not the least place among the wide variety of all kinds of preparations will be occupied by prepared Korean-style cucumbers for the winter.

How to cook Korean cucumbers for the winter?

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

To prepare the snack, both young fruits and more mature specimens are used, having cleared them of peel and seeds.
Initially, the cucumbers are soaked in water for several hours, and then cut crosswise in half and into 4 more parts. Young fruits can be chopped into circles, long slices or strips.
Sliced vegetables are supplemented with a spicy marinade and left to separate the juice.
Subject the snack to boiling in a common container or sterilization in jars.
Sealed Korean-style cucumbers are insulated for the winter upside down until they cool.

Korean cucumbers for the winter - general principles of preparation

Often, cucumbers in the garden beds outgrow and are no longer suitable for pickling or pickling. These overgrown cucumbers will make the most delicious winter preparation 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 could be sweet 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 are added. Everything is mixed, covered and left for several hours in a warm place so that the cucumbers release their juice. Some recipes require additional heat treatment, i.e. vegetables are stewed before sterilization.

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

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

After seaming, the jars must be placed on the lids, wrapped warmly and kept there until they cool completely. This preservation should be kept in a cool room, cellar or basement.

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

Korean cucumbers for the winter without sterilization

Korean-style cucumbers for the winter are a recipe that can be made without sterilizing the jars, which seems very time-consuming and troublesome to many housewives. The salad can already be tasted after the fresh vegetables have released their juice, but for long-term storage the mass needs to be stewed 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 teaspoon;
hot and black ground pepper.

Preparation

Cut the cucumbers into strips or slices.
Grate carrots on a Korean grater.
Garlic is squeezed through a press.
Combine the vegetables together, add the remaining ingredients, and let it brew for 2-3 hours.
Simmer the vegetable mass for 10 minutes and place in sterile jars.
Cucumbers are sealed in Korean style 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 pepper. For convenience, you can purchase a packet of seasoning, which will already contain all the necessary spicy components. 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

Cut the cucumbers into cubes.
The carrots are grated.
Mix the vegetables, add garlic and other ingredients from the list.
Stir the mixture and leave for a day.
Place the vegetable mass in jars and sterilize for 10 minutes.
Sealed cucumbers with Korean seasoning for the winter.

Cucumbers with Korean carrots - a recipe for the winter

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

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

Cucumbers are chopped into circles or cubes, mixed with carrots and garlic.
Add salt, sugar, oil, vinegar, and leave the mixture overnight.
Place the mixture into jars and sterilize for 7 minutes.
Cucumbers are sealed for the winter.

Korean cucumber hye for the winter

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

Ingredients:

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

Preparation

Cucumbers are cut, salted, and after an hour the water is drained.
Add sesame seeds, garlic, hot pepper, paprika, sugar, vinegar and oil, dried in a frying pan.
Pour in soy sauce, mix and after 30 minutes put it in jars.
Korean-style heh cucumbers are sealed for the winter.

Korean-style spicy cucumbers for the winter

Pickling cucumbers in Korean for the winter, taking into account the recommendations from the following recipe, will give you the opportunity to appreciate an impressively spicy version of the snack. The degree of spiciness will depend on the amount of chili with and without seeds, its hot properties and the characteristics of the seasoning used for Korean carrots. It is preferable to add these components in portions, each time assessing the taste of the workpiece and finding the balance that is most acceptable to you.

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

Cut the cucumbers into cubes, grind the carrots and garlic, finely chop the chili, removing the seeds from the peppers if desired.
Mix the vegetables with the rest of the ingredients from the list and leave overnight.
Place the mixture into jars, sterilize for 10 minutes, and seal.

Korean-style cucumbers grated for the winter

If large slices of cucumbers are not pleasing to the eye, use the following recipe and prepare an appetizer from grated fruits. 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 simply discarded.

Ingredients:

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

Preparation

Grind the thick cucumber pulp, carrots, and garlic on a grater.
Add salt, sugar, oil, vinegar, seasoning, and leave overnight.
Place the mixture with juices in jars and sterilize for 10 minutes.
Sealed Korean-style grated cucumbers for the winter.

Korean cucumbers with mustard for the winter

Mustard will add a special piquancy to the appetizer. The seasoning can be added in powder or grains, combining it with ground black pepper, coriander and garlic. Such a spicy mix will make even overgrown fruits divinely tasty, ensuring 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 teaspoon each;
salt - 1.5-2 tbsp. spoons.

Preparation

Peel overripe cucumbers from peel and seeds, chop the pulp into cubes.
Season the slices with the ingredients from the list and leave for 3 hours.
Package the cucumber mass with juices into sterile containers.
Overgrown cucumbers are sealed in Korean style for the winter.

Korean spicy cucumbers with soy sauce for the winter

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

Ingredients:

1. 4 kg of crispy cucumbers;

2. 1 kg carrots;

3. 2 tablespoons of high-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% food vinegar;

9. 15 gr. seasonings for Korean carrots.

Cooking method:

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

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

Korean cucumbers and tomatoes for the winter

By preparing Korean-style vegetables for the winter without heat treatment, you will not only be able to preserve the fresh taste of vegetables, but also save the lion’s share of the vitamins they contain. In this case, the appetizer is prepared with tomatoes and stored in sterile jars under nylon lids exclusively in the cold.

Ingredients:

cucumbers and tomatoes - 1 kg each;
bell peppers - 4 pcs.;
hot pepper - 1 pc.;
garlic - 1−1.5 heads;
sugar - 100 g;
oil - 100 ml;
vinegar - 100 ml;
greens - to taste;
salt - 2 tbsp. spoons.

Preparation

Cut the cucumbers into cubes and the tomatoes into slices.
Grind the peppers, garlic and herbs in a blender and add them to the vegetables along with the marinade components.
After a day, the appetizer will be soaked and ready for tasting.
For storage, transfer the delicacy into jars and refrigerate.

Korean cucumbers and zucchini for the winter

The following recipe for pickling cucumbers in Korean for the winter will provide an opportunity to evaluate the combination of your favorite vegetable with zucchini. The assortment turns out to be nutritious, piquant with a pleasant spice. If desired, the composition can be supplemented with Korean seasoning, taking into account its spiciness and reducing the amount of chili.

Ingredients:

cucumbers - 3 kg;
zucchini - 1.5 kg;
onions and carrots - 500 g each;
garlic - 1 head;
sugar - 100 g;
oil - 100 ml;
vinegar - 100 ml;
ground chili - 1 tbsp. spoon;
black pepper - 1 teaspoon;
salt - 1.5 tbsp. spoons.

Preparation

Cut zucchini and cucumbers into cubes.
Stir in garlic and other additives.
Leave the vegetables overnight to soak.
Sterilize the mixture in jars for 10 minutes.
Cucumbers and zucchini are sealed in Korean style for the winter.

Korean cucumber kimchi for the winter

Cooked Korean-style sliced cucumbers for the winter with the addition of fish and soy sauce will be an ideal addition to main dishes. Green onions will give the appetizer exquisite freshness, a special taste and aroma, which in combination with red pepper flakes and other ingredients will seem even more pronounced.

Ingredients:

cucumbers - 1 kg;
onions and carrots - 100 g each;
garlic - 1 head;
green onions - ½ bunch;
red pepper flakes - 1 tbsp. spoon;
fish and soy sauce - 20 ml each;
vinegar - 1 teaspoon;
coriander - 0.5 teaspoon;
sugar - 1 teaspoon;
salt - 2 tbsp. spoons.

Preparation

Cut the cucumbers into slices, add some salt and leave for half an hour.
Grind the carrots, finely chop the garlic, onions and green onions.
Add sauces, all the spices and herbs to the vegetables, mix.
The cucumbers are rinsed and placed in the spicy mixture.
The workpiece is transferred to a jar and stored in the cold.

Korean cucumbers for the winter in tomatoes

When prepared into cucumbers, they acquire an incomparable, refined taste. In this case, the appetizer is prepared in oriental style, complemented with Korean seasonings and hot pepper. The form of cutting vegetables in this case is not important. It is only important to maintain the proportions of the components.

Ingredients:

cucumbers - 2 kg;
carrots - 200 g;
tomato sauce - 350 ml;
garlic - 1 head;
oil - 100 ml;
sugar - 100 g;
Korean seasoning - 0.5 packet;
vinegar - 1 tbsp. spoon;
salt - 0.5 tbsp. spoons.

Preparation

Cucumbers are cut into cubes and carrots are grated.
Pour the sauce over the vegetables, add salt, sugar, butter, seasoning, and boil for 15 minutes.
Stir in garlic and vinegar and simmer for 5 minutes.
Sealed delicious cucumbers in Korean style for the winter.

The recipe for Korean cucumbers for the winter is very popular among my relatives. This Korean-style cucumber salad for the winter goes well with fried potatoes or mashed potatoes, and you can simply eat Korean-style cucumbers for the winter with bread. As a holiday salad, Korean cucumbers with carrots are unlikely to be suitable for the winter, but as a salad for every day, they are an excellent option to diversify the menu in winter. I bring to your attention another simple and proven recipe for Korean cucumber salad for the winter.

The portion is small, so preparing Korean cucumbers for the winter is quick and easy. I want to warn you in advance: Korean-style cucumbers are preserved with sterilization of jars in a saucepan; without this important step, very tasty spicy Korean-style cucumbers cannot be prepared. Therefore, be patient, and Korean winter cucumbers with carrots will definitely delight you in a cold and snowy winter.

Ingredients:

Output: 4.5 liters

3 kg. cucumbers
750 gr. carrots
175 gr. Sahara
200 ml. vegetable oil
200 ml. 9% vinegar
75 gr. salt (2.5 tbsp)
3 heads of garlic
10 gr. spices for Korean carrots without salt and sugar

How to cook cucumbers in Korean for the winter:

To prepare Korean-style cucumbers, it is best to use small, young cucumbers with thin skin and underdeveloped seeds. It turned out to be very difficult to buy such cucumbers, so the recipe is a little late. Soak the cucumbers in cold water for several hours so that the finished Korean cucumbers and carrots are crispy.

Then wash the cucumbers thoroughly, cut off the tails, cut them into four pieces lengthwise, and then in half. You should end up with bars like the ones in my photo.

We peel the carrots and grate them for Korean salads.

In a separate bowl, prepare the filling: mix vinegar, vegetable oil, salt, sugar and spices. Peel the garlic and pass it through a press.

In a large bowl or saucepan, combine chopped cucumbers, carrots, garlic and filling. Mix everything, cover with a lid and place in the refrigerator for 5-6 hours to marinate the cucumbers.

Then we put our fragrant Korean-style cucumbers for the winter with seasoning for Korean carrots in dry sterile jars, and fill them with the juice that remains in the bowl.

We cover the filled jars with sterile boiled lids (note that we do not close them, but only cover them) and sterilize them. To sterilize, place a napkin or towel on the bottom of a wide pan (to prevent the jars from bursting) and place the preparation with cucumbers. Then pour cool water into the pan, not reaching 1-2 cm from the shoulders of the jar. Bring the water in the pan to a boil. Sterilize 0.5 liter jars after boiling for 10-15 minutes (liter jars - 20-25 minutes).