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Photo gallery: Instant Korean cucumbers for the winter - the most delicious step-by-step recipes with photos. Preserving cucumbers in Korean for the winter

The summer season always pleases us with generous harvests of fresh fruits and vegetables, the delicious taste of which we manage to forget during the long winter months. However, time flies quickly and you need to have time to replenish your reserves of canned goods, so housewives are in a “hot time.” Cucumbers are rightfully considered the most popular preparation for the winter - every housewife has at least a few jars of pickled or pickled cucumbers in her pantry. Today we invite you to explore new culinary “horizons” and prepare Korean-style cucumbers for the winter: with carrots, without sterilization and with it, with mustard, sweet pepper. This spicy, aromatic appetizer will be a great addition to your holiday or everyday table. And with our most delicious Instant Pot recipes, you can add a spicy Asian twist to your menu.

Korean cucumbers with carrots for the winter - the most delicious step-by-step recipe with photos

Fans of Korean cuisine will love the original combination of cucumber and carrots in this recipe. Add a little garlic and spices - and delicious Korean cucumbers with carrots are ready for the winter! Our step-by-step recipe for Korean-style cucumbers with photos is extremely simple and understandable even for culinary beginners. The most delicious snack for the holidays!

Ingredients for preparing Korean cucumbers with carrots for the winter:

• medium sized cucumbers – 1 kg
• carrots – 250 gr.
• sugar – 2 tbsp.
• vinegar 9% - 2 tbsp.
• vegetable oil – 2 tbsp.
• salt – 2 tsp.
• seasoning for “Korean” carrots – 2 tsp.
• garlic – 6 cloves

Step-by-step description of the recipe for Korean cucumbers with carrots:

That's it, delicious Korean cucumbers with carrots are ready! When the jars have cooled, we put them in the pantry until winter.

Korean-style grated cucumbers for the winter, quick preparation - recipe without sterilization

Korean cucumbers

The peculiarity of this recipe is that the main ingredients need to be grated. In addition, such cucumbers are quick-cooking in Korean style, since they are closed without sterilization. If you don’t know where to put several kilograms of fresh cucumbers, we recommend using our recipe for Korean cucumbers for the winter - the result will pleasantly surprise you.

To prepare Korean-style grated cucumbers for the winter, you need to stock up on the following ingredients:

• freshly picked cucumbers – 3 kg
• carrots – 0.5 kg
• onions – 0.5 kg
• granulated sugar – 180 gr.
• rock salt – 100 gr.
• vegetable oil – 100 gr.
• vinegar – 100 gr.
• Korean seasoning – 1 package
• garlic - 2 medium heads

Step-by-step instructions for the recipe for grated Korean cucumbers for the winter:

1. First you need to wash the cucumbers and carrots, grate into strips on a “Korean” grater (lengthwise). Peel the onion and cut into half rings, and crush the garlic cloves with a crush. Grate, chop and squeeze all the ingredients into a large bowl or basin.
2. Salt and sugar the vegetable mixture and add vegetable oil (refined). Then pour in table vinegar and add seasoning for Korean carrots.
3. Now you need to mix all the ingredients thoroughly with your hands and leave the future salad for a couple of hours to “juice”.
4. Then pour the contents of the bowl into a large saucepan (or cast iron casserole) and set to simmer over low heat. After 15 minutes, the cucumbers can be placed in pre-sterilized clean jars and closed. Turn it upside down and after cooling, transfer it to a cool place.

Of course, such cucumbers in Korean are considered ready to eat after all the ingredients have been infused and the juice has been released. However, for long-term storage, the salad requires heat treatment - in this case, stewing.

Korean cucumbers for the winter - a recipe for a spicy salad with mustard

Korean cucumbers: preservation

In winter, canned vegetables add variety to everyday and holiday menus, pairing perfectly with potato, meat, and fish dishes. Korean-style cucumbers will appeal to lovers of savory snacks, and mustard will add spiciness and a refined taste of Asia. For this recipe for a delicious cucumber salad for the winter, you can take large fruits - you will still have to cut them into pieces.

Necessary ingredients for Korean winter cucumbers with mustard:

• cucumbers – 3 kg
• garlic – 1 head
• vinegar 9% - 150 ml
• salt – 2 tbsp.
• sugar – 5 tbsp.
• vegetable oil – 5 tbsp.
• mustard beans - 3 tbsp.
• ground black pepper – 1 tsp.
• coriander – 1 tsp.

Description of the recipe for Korean cucumbers with mustard for the winter:

1. We wash the cucumbers under running water, cut off the ends and cut into circles (thickness 3 - 5 mm), which then need to be cut into two more halves.
2. Place the chopped cucumbers in a large saucepan and add salt, sugar, pepper, mustard and coriander. All components should be mixed thoroughly.
3. Add vinegar and sunflower oil and stir again.
4. Using a crusher, crush the garlic (or thinly slice it) and also add it to the pan with the rest of the ingredients. Mix everything again.
5. Now you need to cover the pan with a lid and put it in the refrigerator for 1 - 2 hours. The vegetables will release their juice and be thoroughly saturated with spices.
6. After the expiration date, remove the cucumbers, mix well and place portions into clean jars. Place the filled jars to sterilize for 10-15 minutes and roll up the lids. When the cucumbers have cooled, you can take them to the pantry.

Korean cucumber recipe for the winter - preparation with sweet peppers

According to this recipe for Korean cucumbers for the winter, sweet bell pepper is added to the main ingredients - it gives the appetizer a delicate sweetish taste and softens the traditional spiciness of the salad. But in general, Korean-style cucumbers with sweet peppers are aromatic and extremely tasty. Prepare a couple of jars of this salad for the winter - your loved ones and guests will appreciate it!

Korean cucumbers for the winter - list of ingredients:

• fresh cucumbers – 1 kg
• sweet peppers and carrots – 250 gr.
• garlic – 100 gr.
• table vinegar – 60 ml
• sugar – 50 gr.
• salt – 25 gr.
• Korean carrot seasoning – 1 pack
• hot pepper - quarter of a pod

Preparing Korean-style cucumbers with sweet peppers for the winter:

1. We cut off the ends of the washed cucumbers on both sides and cut each lengthwise into four parts, which then need to be cut in the middle. So, from one fruit you get eight pieces. Pour into a large saucepan.
2. Peel the sweet pepper from seeds, cut into strips and add to the cucumbers. Throw in chopped hot peppers (remove the seeds first).
3. Wash the carrots, peel them, cut them into strips on a “Korean” grater and add them to other vegetables. Add all the spices according to the recipe, including chopped garlic, mix and leave for 3 hours.
4. We put the vegetable spice mixture into clean sterilized jars, put it in a saucepan with water and put it on the fire. After the water boils, wait another 20 minutes and remove the jars of cucumbers. Roll up the lids, turn them over and after cooling, store them in a cool place.

With the onset of summer canning time, the “hot season” begins for all housewives and, as always, cucumbers are first in line. When there are already enough jars of pickled vegetables, and the ripening season has not yet passed, the turn of canning salads comes. For a long time, some people have gotten used to making winter preparations of various salads with cucumbers. One of the successful recipes is Korean cucumber salad for the winter: incredibly tasty, light, spicy, aromatic.

Most likely, the prototype for this salad was kimchi made from Chinese cabbage (a national dish of Korean cuisine). Our lovers of culinary experiments replaced it with cucumber and adapted the recipe so that the salad could be stored for a long time and not spoil. Over time, many made changes to the original composition of the ingredients, hence many recipes for a wide variety of tastes appeared.

Korean cucumber salad for the winter can be used not only as an independent dish, but also as a preparation for preparing the Korean Ve-cha salad, which, in addition to vegetables, includes boiled beef meat.

How to prepare Korean cucumber salad for the winter - 14 varieties

People who are so partial to vegetable salads will definitely love this winter preparation. Although some vegetables are cooked, the taste of the salad is not spoiled.

Ingredients:

• Fresh cucumbers
• Onion
• Bell pepper
• Tomatoes (large)
• Garlic
• Black pepper
• Vegetable oil

Preparation:

1. 2 kg of cucumbers are cut in half, and then each half lengthwise into 4 parts. Salt to taste and leave for 2-2.5 hours so that the vegetables release their juice. Then this juice will need to be squeezed out through cheesecloth.
2. The remaining vegetables are cut and placed separately: 2-3 large onions in half rings, 3-4 peppers in strips, 3-4 tomatoes in thin slices. Pour a little oil into a frying pan and first fry the onion until it becomes soft.
3. Next, add the pepper and fry the vegetables, stirring gently until the pepper becomes soft. Add tomatoes to them and fry for 10 minutes. At the end, add 4-5 cloves of chopped garlic and ground pepper to taste. Stir and let the mixture boil.
4. The cooled vegetables are mixed with squeezed cucumbers and placed in sterile jars. The jars are placed in a pan with water and sterilized for 30 minutes. after the water boils. Roll up hot jars, turn them over and let cool.

Try making kimchi, a delicious and original salad with Korean touches. It is sure to please all your household and guests; it does not have to be preserved in jars, but it can be stored in the cellar or refrigerator for several weeks.

Ingredients:

• cucumbers
• Carrot
• Garlic
• Onion
• Sesame
• Fish sauce
• Ground red pepper

Preparation:

1. First prepare the cucumbers.
2. The tails are cut on both sides, and then two cuts are made crosswise, but not all the way.
3. A mixture of vegetables and peppers is then placed into these cuts.
4. Each vegetable is rubbed well with salt and poured with hot water. Set aside for 30 minutes.
5. Finely chop the onion and mince the garlic. The original recipe calls for green onions, but green onions can be substituted.
6. The carrots are grated on a fine grater and mixed with onions and garlic.
7. Add 1-2 tbsp to them. spoons of hot ground pepper and 3-4 tbsp. l. fish sauce and sesame seeds to taste. The amount of pepper and sauce depends on the number of cucumbers. Mix everything thoroughly.
8. The water is drained from the cucumbers and the cuts are stuffed with the resulting mixture.
9. The cucumbers are placed in a container and filled with the remaining filling, to which a little hot water is added.
10. Kimchi needs to sit in a cold place for 2 days before it can be served.

Add 1 tbsp. vinegar into a mixture of carrots, peppers and garlic so that the salad lasts longer.

If you own a slow cooker, then this is your recipe. Many people use it when making preparations for the winter, because it is very convenient.

Ingredients:

• cucumbers
• Carrot
• Garlic
• Vinegar 9%
• Sugar
• Vegetable oil

Preparation:

1. Cut 3 kg of cucumbers into thin strips, and grate 500 g of carrots to prepare Korean carrots.
2. Chop 2 heads of garlic in a way convenient for you. Mix the vegetables and add all other ingredients: 1.5 tbsp salt, 0.5 tbsp. sugar, 1 tbsp. rast. oil, 1-2 tbsp. seasonings, 1 tbsp. vinegar.
3. Leave the mixture to marinate for a day somewhere in a cool place, but during this time you must remember to stir them from time to time.
4. Then we put everything into sterilized jars and leave the jars to sterilize in the multicooker for 10 minutes, selecting the “multi-cook” mode. Then take out the cans and roll them up.

Another proven winter recipe. Anyone who wants to prepare a salad according to this recipe will receive a rich vegetable taste, complemented by the aroma of spices.

Ingredients:

• cucumbers
• Carrot
• Garlic
• Sugar
• Vegetable oil
• Vinegar 9%
• Ground black pepper
• Coriander
• Mustard beans

Preparation:

1. Cut 1 kg of cucumbers into large strips, and grate 1 large carrot on a Korean carrot grater.
2. Add 1 tbsp to vegetables. salt and mustard seeds, 2 tbsp. sugar, oil and vinegar.
3. Add 0.5 tsp there. ground pepper and coriander.
4. Let it sit for a couple of hours and pour into sterilized jars.
5. Sterilize jars for 15 minutes. in boiling water.
6. Roll up, turn the lids down and let cool.

A crazy set of spices will not leave anyone indifferent when you open a jar of aromatic vegetables in winter. The ideal cucumbers for this recipe are gherkins or regular, but small, neat ones.

Ingredients:

• cucumbers
• Carrot
• Sugar
• Vegetable oil
• Vinegar 9%
• Garlic (large)
• Coriander
• Ground black pepper
• Nutmeg
• Provencal herbs
• Curry

Preparation:

1. Cut 4 kg of cucumbers into slices, after cutting off the tails.
2. Grate 1 kg of carrots using a Korean carrot grater or cut into thin strips.
3. Add 100 g of salt to vegetables, 1 tbsp. sugar, 1 tbsp. rast. oil (unscented), 1 tbsp. vinegar.
4. Chop the garlic and add to the vegetables, adding 0.5 tsp each. curry, Provençal herbs, ground coriander, pepper and nutmeg.
5. Leave to infuse for 4 hours.
6. Place the salad in sterilized jars and sterilize them in a pan of boiling water for 10 minutes.
7. Place them with the lids down and let cool.

The jars are first placed with the lid down so that during cooling the air inside the jar escapes out, and the jars themselves should be warm at this time. They can be covered on top with old winter jackets. This is necessary so that the preservation can be stored for a long time.

Fans of spicy salads, rich in flavor and aromas, will love this recipe. Be sure to try it, it will last well in the cellar all winter.

Ingredients:

• cucumbers
• Carrot
• Garlic
• Sugar
• Vegetable oil
• Vinegar 9%
• Seasoning for Korean carrots
• Ground red pepper

Preparation:

1. Cut 2 kg of cucumbers as if for a salad, and grate 500 g of carrots on a grater for Korean carrots. Peel and chop 1 head of garlic.
2. Mix the vegetables and add ground red pepper and seasoning for Korean carrots to taste.
3. Add half a glass of vegetable oil, vinegar, sugar and 50 g of salt.
4. Mix everything very well and let it brew for at least 4 hours.
5. Place the salad in sterilized jars, cover with lids and sterilize for 10 minutes. into a pan of hot water.
6. Roll up, turn upside down and leave them overnight until completely cool.

To prepare the salad, use very young cucumbers; they turn out very tender and crispy, with a subtle mustard aroma.

Ingredients:

• cucumbers
• Carrot
• Garlic
• Vegetable oil
• Vinegar
• Dry mustard

Preparation:

1. Cut 4 kg of cucumbers lengthwise and place in a saucepan.
2. Add 1 tbsp to them. rast. oil, 2 tbsp. dry mustard, 3-4 chopped cloves of garlic.
3. Pour in 1 tbsp. vinegar and add 1 tbsp. Sahara.
4. Add ground black pepper to taste.
5. Stir and leave for 3-4 hours.
6. Place in jars (sterilized) and sterilize for about 30 minutes. in a saucepan of moderately boiling water.
7. Tighten and leave the jars with their lids down to cool.

For sterilization, jars of salad should be placed in warm or moderately hot water to prevent the glass from breaking. For the same purpose, the bottom of the pan is first covered with a thin waffle towel to avoid direct contact of the jar with the bottom of the pan.

For lovers of Korean carrots, the following salad. Apart from seasoning for Korean carrots, it contains no other spices, but this set is enough to get the rich taste and aroma inherent in Korean cuisine.

Ingredients:

• cucumbers
• Carrot
• Garlic
• Vegetable oil
• Vinegar
• Sugar
• Seasoning for Korean carrots

Preparation:

1. Cut 3 kg of cucumbers into thin slices, add chopped garlic, about 1 cup.
2. Grate the carrots using a Korean carrot grater.
3. Add 150 ml rast. butter, 100 g vinegar and half a glass of sugar.
4. At the end add 1 tbsp. seasonings and salt, you can add a little more seasoning.
5. Leave in the refrigerator for about 12 hours, and then add 1 tbsp. vinegar and boil the salad for 15 minutes.
6. Then put it in jars and roll it up.
7. Turn the lids down and let it cool before moving it to the cellar.

Korean cucumbers without carrots

This recipe contains only cucumbers and spices, but nevertheless it is not a shame to serve it to guests, because it is incredibly tasty and moderately spicy.

Ingredients:

• cucumbers
• Vinegar 9%
• Vegetable oil
• Mustard seeds
• Spices

Preparation:

1. Cut 1 kg of cucumbers into thin long strips and place them in a saucepan.
2. Add 1 tbsp to them. salt and 2 tbsp. rast. oil and vinegar.
3. Add a dozen grains of dry mustard and your favorite seasonings to taste. Leave for 2 hours.
4. Next, the cucumbers are pasteurized for 15 minutes. and put into clean and dry jars.
5. Roll up the jars and, turning the lids down, leave them until they cool completely.

If you have large and overripe vegetables in your garden beds that you don’t know what to do with, try closing this salad. This is a great way to get rid of them profitably.

Ingredients:

• Large cucumbers
• Carrot
• Garlic
• Vinegar 9%
• Sugar
• Vegetable oil
• Seasoning for Korean carrots

Preparation:

1. In this recipe, only the seedless part of the cucumber is used to maintain the desired structure.
2. Grate the cucumbers into strips, you should get 1.5 kg, and grate two large carrots in the same way.
3. Chop one head of garlic and add to the vegetables.
4. Prepare the marinade: 1/3 tbsp. sugar, half a glass of vinegar and vegetable matter. butter, 1 tbsp. salt and half a packet of seasoning for Korean carrots.
5. Add marinade to vegetables and mix well.
6. Leave for a day and stir several times during this time.
7. Place in dry jars and sterilize for 15 minutes.
8. Roll up and leave in a warm place until completely cooled.

Ingredients:

• Cabbage
• cucumbers
• Bell pepper
• Carrot
• Garlic
• Sugar
• Sesame
• Vinegar 9%
• Vegetable oil
• Soy sauce
• Spices

Preparation:

1. Disassemble one medium head of cabbage and cut each leaf into medium squares.
2. Cut 1 kg of cucumbers into slices, and grate or cut 2 carrots into thin strips.
3. Add to them one pepper, cut into strips, and 2 chopped cloves of garlic.
4. One teaspoon of sesame seeds along with spices (khmeli-suneli and ground red pepper),
5. 1 tbsp. sugar and two teaspoons of salt, place in a frying pan with heated oil.
6. Fry until the sugar and salt crystals dissolve. Immediately pour this dressing over the vegetables.
7. Divide the mixture into jars and refrigerate for 2 hours.
8. Then banks for 15 minutes. sterilize and roll up the lids. Leave in a warm place until they cool down.

Fans of spicy salads - come on! An incredibly tasty and incredibly simple recipe just for you.

Ingredients:

• cucumbers
• Bell pepper
• Hot pepper
• Carrot
• Garlic
• Vegetable oil
• Sugar
• Vinegar

Preparation:

1. Cut 2 kg of cucumbers into rings, 0.5 kg of pepper into slices, and 0.5 kg of carrots into thin strips. Finely chop 0.5 kg of onion.
2. Mix the vegetables, add chopped garlic, you will need one medium head.
3. Grind one or two pods of hot pepper along with the seeds and add to the vegetables.
4. Pour the marinade from 100 g of oil, 100 g of vinegar, 1.5 tbsp. salt, 100 g sugar.
5. Stir and let sit for two hours.
6. Place into clean, dry jars.
7. Sterilize for about 20 minutes. and roll up.
8. Leave in a warm place until cool, turning the jars upside down.

Many vegetables, such as zucchini, go perfectly together with cucumbers in a salad. This recipe is intended for thrifty housewives. They ripen at about the same time, so with its help you can easily get rid of excess vegetables in the beds.

Ingredients:

• Zucchini
• cucumbers
• Vegetable oil
• Vinegar 9%
• Ground black pepper
• Table mustard
• Garlic
• Greenery

Preparation:

1. Cut 4 kg of young zucchini and cucumbers into rings or large strips.
2. Chop two bunches of greens and add to the vegetables. Send one large head of garlic there, first chop it.
3. Add 1 liter of oil, 2 tbsp. vinegar and 4 tbsp. ground pepper (without a slide), table mustard and salt.
4. Stir and leave for an hour so that the cucumbers release their juice.
5. Place into jars and sterilize for 15 minutes. in boiling water and roll up.

Ingredients:

• cucumbers
• Soy sauce
• Vegetable oil
• Garlic
• Vinegar 9%
• Sesame
• Ground chili pepper

Preparation:

1. Wash 1 kg of cucumbers and cut into small pieces.
2. Add salt, stir and leave for 20 minutes.
3. After this, drain the released juice and add 2 tbsp to the cucumbers. soy sauce, 1 tbsp. vinegar and a little ground chili pepper.
4. Fry sesame seeds in oil in a frying pan, stirring well all the time.
5. Pour hot oil with sesame seeds over the vegetables and add 3 cloves of chopped garlic.
6. Place in the refrigerator to steep for a couple of hours.

If you add 100 g of vinegar and sterilize the jars with the salad placed in them, the preparation will be stored for a long time.

There is nothing better than opening a jar of vegetable salad in winter, when you really want to remember the taste of summer vegetables. Salads with cucumber always taste good and go well with spices and many vegetables.

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:

1. To prepare a spicy salad for the winter from cucumbers and carrots, wash the vegetables well.
2. 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.
3. Meanwhile, sterilize the jars and lids. I most often sterilize the jars over steam and boil the lids directly in the saucepan.
4. 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.
5. 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:

1. 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.
2. Chop the peeled and washed bell pepper into strips. Stir in cucumbers.
3. 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.
4. Mix everything and leave covered for 3 hours. During this time, stir the vegetables several more times.
5. 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:

1. Rinse the cucumbers thoroughly and cut off the ends. Cut them into thin bars or strips. Place in an enamel bowl.
2. 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.
3. 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.
4. Then place the cucumbers in sterilized half-liter jars and fill with the remaining dressing. Sterilize in a saucepan for 10 minutes, fill it with water up to the hangers, then screw on with clean lids.

Tip: Remember 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 straight 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:

1. 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, and chop the garlic cloves. Mix everything in a separate container.
2. 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).
3. 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.
4. 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:

1. 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.
2. 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.
3. 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:

1. 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.
2. Pour in vegetable oil, add vinegar, stir. Leave in a cold place for three hours.
3. Place the salad in clean jars and sterilize in a saucepan for ten minutes after the water boils.
4. 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

1. 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.
2. In a large bowl, mix vegetables with seasonings, oil and vinegar. Let it brew in the refrigerator for 9-12 hours.
3. 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:

1. 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.
2. Finely chop the green and onion. Cut the carrots into strips or grate. Chop the garlic. Stir in onions, garlic and carrots.
3. 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.
4. Fill the cucumbers with the spicy filling and place in jars or a plastic container. Cover with a lid and place 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!

Korean food is gaining more and more positions in our country. We are not talking about the extreme food preferences of Koreans, but about their love for spices and recipes with them. How wildly popular are carrots in Korean! Rarely does a holiday go by without it. It will be all the more surprising to learn that preservation has not remained aloof from this: cucumbers preserved for the winter in Korean style are now at the peak of popularity.

Spicy grated salad: recipe with cucumbers and carrots

Canning cucumbers according to this recipe brings amazing results. This is a kind of salad, the basis of which is cucumbers and carrots. The dish is completely ready to eat and serves as an excellent side dish or snack.

• about three kilograms of freshly cut cucumbers;
• half a kilogram of carrots and onions;
• two hundred gram glass 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;
• 0.5 liter jars;
• half a two hundred gram glass of vegetable oil;
• preservation key;
• lids for preservation;
• special grater.

How to do:

1. Wash and clean the components that need to be washed and cleaned.
2. In a large bowl, grate first the carrots and then the 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 slices and add to the vegetables.
5. Mix carefully. Without fanaticism: you need the mixture to be evenly saturated with seasoning, sugar and salt. Leave the salad for a couple of hours and wait until the vegetable mixture releases its juice
6. During this time, you need to prepare the container: wash it thoroughly with detergent and soda, sterilize it in the oven for at least a quarter of an hour at maximum temperature.
7. Place the finished salad in prepared containers, cover with lids and place in water for sterilization for at least 20 minutes from the moment the liquid boils in the jar.
8. Go over the lid with the key. Leave to cool, wrapped in a blanket.

"Proud Korean"

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

What you need to prepare for it:

• 4000 grams of elastic 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 pack of special Korean seasoning;
• three large heads of garlic;
• a third cup of salt;
• half-liter jars;
• seaming caps for them;
• seaming key;
• special grater for vegetables in Korean style.

How to cook:

1. Sort the cucumbers, wash them, and soak them in cold, clean water for a couple of hours.
2. While the cucumbers are standing in the water, prepare the container and other vegetables. To do this, wash the jars with cleaning agent and soda, rinse them well and set them to sterilize for 15 minutes.
3. Now let's take care of the carrots and other components. To do this, the first one needs to be cleaned, washed and grated on a special grater. Pass the garlic through a press and add to the carrots.
4. Cut off 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 must be heated.
6. Pour the mixture over the cucumbers and stir. Cover with a lid and leave to marinate in the refrigerator for about 6 hours.
7. Then mix and fill the container with the mixture.
8. We put it in water for sterilization for a quarter of an hour.
9. Let's roll up.

"Oriental cucumbers"

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

The dish can be prepared using both hot and regular seasonings.

What you need to prepare for it:

• 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.

How to cook:

1. Cucumbers need to be young and small in size. Wash them thoroughly and place them in prepared containers. There is no need to sterilize it, just wash it well.
2. Arrange layers of cucumbers with garlic slices.
3. Pour boiling water over it, cover with a lid and leave for a quarter of an hour.
4. Drain the water from the container into a saucepan, add for each liter a couple of tablespoons of salt, twice as much sugar, seasoning, a cup of vegetable oil.
5. Bring to a boil, reduce heat and simmer for another five minutes.
6. Pour a 30-gram shot of vinegar into the jars.
7. Fill the jars with steep brine and roll up.

With bell pepper: a simple recipe

Thanks to the balanced spiciness, cucumbers according to this recipe can be served both for adults and children. They are suitable for serving as an appetizer or just as an addition to dinner. The aroma of pepper and the taste of Korean spices will not leave anyone indifferent.

What you need to prepare for it:

• a little more than a kilogram of cucumbers;
• a quarter kilogram of carrots;
• the same amount of sweet pepper;
• a large head of garlic;
• one bitterling;
• granulated sugar - about two heaped tablespoons;
• salt - one tablespoon;
• 50 gram shot of vinegar;
• 15 gram pack of special seasoning;
• container with a volume of 0.5 liters;
• lids and a key for seaming.

How to cook:

1. Wash the cucumbers, cut off the edges and chop into quarters.
2. Wash the pepper, remove seeds and stems, chop into thin strips.
3. Peel the carrots, wash them, grate them on a special grater.
4. Mix everything in a deep basin.
5. Place here the garlic, passed through a press, as well as the other ingredients. Mix thoroughly until the spices evenly coat all the vegetables.
6. Marinate for at least 5 hours in a cool place.
7. Prepare the container carefully: wash and sterilize.
8. Place the vegetables in jars and sterilize for a quarter of an hour.
9. Roll up. Cool.

Recipe with cranberries

The highlight of cucumbers will be not only the aromatic seasoning, but also the sweet and sour cranberries. But it’s not just tasty, but also very healthy.

What you need to prepare for it:

• about one and a half kilograms of freshly cut cucumbers;
• a quarter kilogram of carrots and onions;
• a hundred gram glass of granulated sugar;
• half the above glass of vegetable oil;
• fifty grams of salt;
• fifty milliliters of vinegar;
• a couple of cloves of garlic;
• half a pack of Korean hot vegetable seasoning;
• a quarter kilogram of cranberries;
• half-liter jars for preservation;
• seaming key;
• seaming caps;
• carrot grater.

How to cook:

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

The salad should cool while being wrapped in a blanket.

Delicious winter cucumber salad in Korean (video)

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

Huge cucumbers often grow in the garden, which few people like to eat. To find a use for the rich harvest, we suggest preparing a Korean cucumber salad. The appetizer turns out to be unusual, tasty, and none of the guests will guess that the main product is slightly yellowed cucumber fruits.

With a minimum amount of ingredients, you get an amazingly tasty snack that will delight you until the next summer season. You can prepare cucumbers using fruits of any size and degree of maturity.

Ingredients:

• sugar – 130 g;
• cucumbers – 1700 g;
• red pepper;
• carrots – 550 g;
• sunflower oil – 120 ml;
• vinegar – 120 ml (9%);
• Korean carrot seasoning – 12 g;
• salt – 55 g;
• garlic – 12 cloves.

Preparation:

1. Trim the edges and peel of washed cucumbers. Remove the core from overgrown specimens. Cut into half rings.
2. Grate the carrots using a Korean grater. Grind the garlic cloves. Mix with cucumbers.
3. Pour in the oil. Add some salt. Sprinkle with seasoning and sugar. Add vinegar. Mix. Leave for 5 hours.
4. Place in containers. Cover with lids. Place a towel on the bottom of the pan. Arrange the jars. To fill with water. Sterilize. It will take 25 minutes. Do not sterilize for longer than this time, otherwise the vegetables will become unappetizing.
5. Remove the cans. Roll up.

To make the cooling process of winter preparations slower, cover the containers on top with a warm blanket.

With carrots

This option is reminiscent of traditional pickled cucumbers, but the addition of spices helps make the snack aromatic and surprisingly tasty.

Ingredients;

• black pepper – 20 peas;
• cucumbers – 4200 g small-fruited;
• vinegar – 220 ml (9%);
• carrots – 560 g;
• salt – 2 tbsp. spoons;
• dill umbrellas – 1 pc. into each container;
• garlic – 7 cloves;
• sugar – 210 g;
• Korean carrot seasoning – 15 g;
• vegetable oil – 240 ml.

Preparation:

1. Cut the cucumbers into four parts. Chop the carrots.
2. Add salt. Add sugar. Sprinkle with seasoning. Pour in the oil, then the vinegar. Mix. Leave for 5 hours.
3. Sterilize jars and lids.
4. Place umbrellas in containers. Sprinkle with classic peppercorns. Add chopped garlic cloves. Add pickled vegetables. Pour in the remaining marinade. Roll up.

Korean cucumbers with meat

This appetizer will be appreciated by all fans of Korean cuisine. The meat goes perfectly with spicy cucumbers and hot spices.

Ingredients:

• garlic – 2 cloves;
• beef – 420 g;
• coriander – 1 teaspoon;
• vinegar - 2 tbsp. spoons;
• sugar – 0.5 teaspoon;
• cucumber – 4 pcs.;
• sweet pepper – 1 pc.;
• soy sauce – 4 tbsp. spoons;
• onion – 1 pc.;
• salt – 1 teaspoon;
• vegetable oil – 4 tbsp. spoons;
• ground red pepper – 1 teaspoon.

Preparation:

1. Cut the cucumbers into strips. The length needed is 5 centimeters.
2. Add salt and leave for 17 minutes.
3. Chop the meat, then the pepper. Make straws according to the shape. You will need the onion in half rings.
4. Drain the juice from the cucumbers. Squeeze. If you do not separate the juice from fresh cucumbers, the salad will be spoiled because it will become too watery. Sprinkle with hot pepper and coriander. Sweeten. Grate with garlic cloves passed through a press.
5. Heat the pan. Add oil and add beef. Fry. Pour in soy sauce and add onion. Fry for 3 minutes. Transfer to cucumbers.
6. Sprinkle with sweet pepper. Sprinkle with vinegar. Leave for 4 minutes. Mix.

With seasoning for Korean carrots

French mustard seeds add originality to the winter preparation. The salad is crispy and zesty.

Ingredients:

• cucumber – 7200 g;
• Korean carrot seasoning – 3 teaspoons;
• pepper – 2 teaspoons black;
• carrots – 6 pcs.;
• mustard beans - 6 tbsp. spoon;
• garlic – 13 cloves;
• ground red paprika – 2 teaspoons;
• sugar – 12 tbsp. spoon;
• vinegar – 310 ml (9%);
• coarse salt - 6 tbsp. spoon;
• sunflower oil – 240 ml;
• coriander – 2 teaspoons.

Preparation:

1. Cut the tails off the cucumbers and cut into slices. Grate the carrots on a Korean grater. Send to cucumbers. Fill with oil. Sprinkle with Korean seasoning. Sprinkle pepper. Add chopped garlic cloves. Sprinkle with paprika. Salt and sweeten. Mix. Set aside for 3 hours.
2. Place Korean cucumber salad in sterilized jars. Roll up.

For salads, you can use any size cucumbers. The main condition is to keep the vegetables fresh. It is advisable to choose only fruits picked from the bushes.

The most delicious recipe for overgrown cucumbers in tomatoes

A wonderful variation for overripe vegetables. The salad will be appreciated by lovers of exotic cuisine. It is very simple to prepare the blanks, the main thing is to follow all the recommendations.

Ingredients:

• overgrown cucumbers – 3300 g;
• tomato sauce - jar;
• hot paprika – 1 pod;
• garlic – 110 g;
• coarse salt - 2 tbsp. spoons;
• ripe tomatoes – 1700 g;
• sugar – 130 g;
• sweet pepper – 4 pcs.;
• sunflower oil – 130 ml;
• table vinegar – 130 ml (6%).

Preparation:

1. Slice the cucumbers. Long transverse slices will be required.
2. Chop the tomatoes. Remove the seeds from the peppers and chop them. Peel the garlic cloves. Place in a meat grinder. Grind. Pour over cucumbers.
3. Pour in tomato sauce. Add a paprika pod. Sweeten. Add salt. Pour in the oil. Mix.
4. Cook for 20 minutes. Pour in vinegar. Stir. Sterilize the container and pour over the salad. Roll up.

Any of the proposed salads can be consumed immediately.

Proper cutting is the key to a great dish

Korean cucumbers are a worthy replacement for the usual pickles and pickled vegetables. To prepare, choose fruits of the same shape and cut into identical cubes, circles or half rings. With proper preparation, the preparations will marinate evenly and delight you with a delicious taste.

If the fruits are different sizes, use a Korean carrot grater. Chopped cucumbers will marinate faster, and the appearance of the salad will become much more attractive.