Place green cucumbers of pickling varieties in a suitable container and cover with water for 10-12 hours. I usually do this in the evening, and in the morning I proceed directly to the procedure for preparing the vegetable dessert. After waiting the allotted time, wash the greens thoroughly. Cut off the caps and cut lengthwise into two equal parts. After that, divide each of them in half again. If the cucumbers are long, you can cut them crosswise again. Wash the carrots and peel them with a vegetable peeler to remove a minimum layer of peel. Cut into thin, even strips. If desired, you can grind it with a special or regular coarse grater. I prefer straws, then the vegetables are marinated more evenly and look very appetizing.

Peel and rinse the garlic. Finely chop or squeeze through a press. In a convenient container, mix garlic, salt, granulated sugar and seasoning for Korean carrots. When choosing a seasoning, pay attention to the period of its production, since spices quickly age, and it is best to use fresh seasoning that is sold on the market.

Pour in sunflower oil and vinegar. Stir the marinade and combine with the prepared vegetables.

Mix the ingredients, cover the container with a lid or cling film and place in the refrigerator to marinate for 6-8 hours. Although even after two hours the snack will taste great. Place the pickled vegetables in clean jars and pour the resulting juice on top.


Cover with lids and place in a container with cold water to sterilize. Heat treatment time is 20 minutes after boiling. Once sterilization is complete, seal the jars tightly and invert them. Once cooled, place in a dark, cool place. In winter, you can enjoy the pleasant taste of crispy, spicy Korean cucumbers.

If traditional vegetable preparations have long become boring, and you want to pamper yourself and your loved ones with some canned “exclusive”, we advise you to prepare Korean-style cucumbers for the winter. This spicy cold appetizer will appeal to all lovers of spicy and crispy foods, and after trying it once, you will surely include Korean cucumbers for the winter in the list of your favorite preserves. Let's check?

Cooking cucumbers in the Korean style is notable for the fact that overgrown and slightly yellowed cucumbers are perfect for this preparation. These are absolutely not suitable for marinating, but they are absolutely not suitable for preparing a savory snack. For Korean-style preparations, as well as for other types of preserves, pickling varieties of cucumbers with dark pimples are best suited. The main companion of cucumbers in spicy preparations, of course, is carrots, from which the name of this preservation comes. However, there are recipes without adding carrots, but this does not make the cucumbers any less tasty, because the spicy, aromatic marinade works wonders. Also, Korean-style cucumbers for the winter can be prepared with the addition of bell peppers, onions, garlic, hot chili peppers, tomatoes and even eggplants - here everything is decided only by your taste. Additional ingredients undoubtedly make the snack more satisfying and attractive in appearance. For example, if you take bell peppers of different colors, the preparation will turn out incredibly bright and appetizing. Hot chili peppers and garlic allow you to adjust the spiciness of the preparation, so add these components at your discretion.

The technology for preparing cucumbers in Korean is extremely simple. Cucumbers and other vegetables, if used in the recipe, are chopped, mixed with the marinade and infused for several hours. Separately, it is worth mentioning the cutting of vegetables. If you want the cucumbers to have a pleasant crunch in the preparation, you should not chop them too much - it is best to cut them into strips about 4-6 cm long. Small cucumbers up to 10 cm long are cut in half lengthwise, and then again into two parts. Larger fruits should be cut lengthwise twice, and then crosswise in half again. As an option, the cucumbers can be cut into slices about 1 cm thick. If cut very thin, the cucumbers will lose their elasticity during pickling and will not crisp. Carrots are usually grated for Korean salads in the form of long strips. You can also grate cucumbers on this grater. Each housewife chooses her own method of cutting vegetables based on personal preferences, so it is better to experiment in this matter. By the way, do not forget to pre-soak the cucumbers before canning - this procedure refreshes the vegetables, makes them elastic and crispy, and at the same time removes small particles of soil.

Marinade for Korean cucumbers is most often prepared from a mixture of vegetable oil, vinegar, salt, sugar and spices. Often soy sauce or mustard is added to the marinade. It is usually recommended to marinate vegetables for an average of 3 to 5 hours, stirring occasionally, but if necessary, you can marinate vegetables overnight, for 8-10 hours. During this time, even more juice will be released, and this is exactly what is needed for the subsequent filling of vegetables in jars. It is most convenient to take small jars for blanks - 0.5 l or 1 l in volume.

Of course, a very important attribute of Korean-style cucumbers for the winter are spices and seasonings, which give the preparation that same piquant taste and unique aroma. The easiest way is to use ready-made Korean carrot seasoning, which today is easy to purchase in any store. But if you don’t have one at hand, it doesn’t matter. You can make the seasoning yourself by grinding a teaspoon of black peppercorns, a teaspoon of coriander seeds, a teaspoon of dried garlic and ground chili pepper on the tip of a knife using a coffee grinder or mortar. From the specified amount of ingredients you will get 1 tablespoon of seasoning. If desired, you can also use ground sweet paprika. It is worth noting that coriander is an invariable ingredient in Korean salads, so if you want to prepare the preparation according to all the rules, be sure to add this component.

Korean cucumbers for the winter will be an excellent alternative to traditional salted and pickled vegetables, diversifying your diet. When serving, this appetizer can be topped with soy sauce, sesame oil, or sprinkled with lightly toasted sesame seeds in a dry frying pan. Spicy cucumbers with spicy and sweet notes are simply amazingly delicious, try it yourself!

Korean pickled cucumbers with carrots

Ingredients:
2 kg cucumbers,
500 g carrots,
10-15 cloves of garlic,
125 ml vegetable oil,
125 ml 9% vinegar,
100 g sugar,
80 g salt,
1 tablespoon Korean carrot seasoning.

Preparation:
Soak the cucumbers in cold water for 5-6 hours or overnight, but no more than 10 hours. Dry the soaked cucumbers and cut off the ends. If there is a thick peel, it can be cut off. Cut the fruits into cubes or long strips 2-2.5 cm thick. Grate the carrots using a Korean salad grater and mix with the cucumbers in a bowl. Add garlic passed through a press. To prepare the marinade, mix vinegar, seasoning, sugar and salt until completely dissolved. Add marinade and vegetable oil to the vegetable mixture. To stir thoroughly. Cover the bowl with a lid and place in a cool place for 6-8 hours, stirring the mixture every 1-2 hours. Place the salad in sterilized jars and fill to the top with the juice released during pickling. If there is not enough juice, you can add the required amount of hot boiled water. Cover the jars with sterilized lids, place the jars in a saucepan and sterilize in boiling water: for 500 ml jars it takes 10-15 minutes, for liter jars - 25 minutes. Seal the jars tightly, turn them upside down, cover with a blanket and let cool completely. After this, the jars can be stored in a cool place.

Salad “Cucumbers with carrots in Korean style” (grated)

Ingredients:
2.5 kg of cucumbers,
2 large carrots,
1 head of garlic.
Marinade:
1/2 cup 9% vinegar,
1/2 cup vegetable oil,
1/4 cup sugar

1 tablespoon salt (or more to taste)

Preparation:
Grate the peeled carrots on a special grater for Korean salads. Using the same grater, grate the cucumbers to the core with seeds. Add garlic passed through a press to the vegetable straws. Season the resulting mixture with marinade prepared from a mixture of these ingredients. Mix the salad, wrap the container in cling film and refrigerate for a day, stirring 3-4 times during this time. Before canning, mix the salad again, place in sterilized jars and pour in the marinade. Sterilize and seal jars of salad. Turn the jars upside down and let cool under a warm blanket.

Korean cucumbers for the winter without carrots

Ingredients:
4 kg cucumbers,
4 heads of garlic,

1 glass of 6% vinegar,
1 cup of sugar,
3 tablespoons salt,
2 tablespoons ground black pepper,
1 bunch of dill,
1 bunch of basil.

Preparation:
Soak the cucumbers in ice water for several hours. Cut off the ends of the fruits. Cut the cucumbers in half or into 4 pieces lengthwise. If the fruits are long, you can additionally cut them in half crosswise. Place the cucumbers in a bowl, add chopped herbs and chopped garlic. Mix vegetable oil, vinegar, sugar, salt and pepper. Season the cucumbers with marinade and mix thoroughly. Cover the bowl with cling film or cover with a lid and leave to marinate for 5 hours, shaking the bowl every hour. Place the cucumbers in sterilized jars and pour in a mixture of the juice and marinade. Sterilize jars covered with lids in boiling water, then seal tightly.

Korean cucumbers for the winter with coriander (without carrots)

Ingredients:
2 kg cucumbers,
1.5-2 heads of garlic,
250 ml vegetable oil,
250 g sugar,
100 ml 9% vinegar,
6 tablespoons of salt (without a slide),
2 teaspoons coriander seeds,
2 teaspoons ground paprika,
1 teaspoon ground chili pepper,
1 liter of water.

Preparation:
Soak the cucumbers in ice water for several hours, then cut off the ends and cut the fruit into long thin strips. Add garlic passed through a press. Place cucumbers in sterilized jars. To prepare the marinade, pour water into a saucepan, add vegetable oil, salt, sugar and spices. Stir to dissolve the ingredients and bring to a boil. Add the bite and pour the marinade over the cucumbers in the jars. Cover the jars with lids and sterilize in a pan of boiling water. Roll up the jars with sterilized lids, turn them upside down, wrap them in a blanket and cool for 24 hours.

Korean cucumbers for the winter with mustard (without carrots)

Ingredients:
4 kg cucumbers,
1 head of garlic,
1 glass of 6% vinegar,
1 glass of vegetable oil,
200 g sugar,
100 g salt,
2 tablespoons mustard powder,
2 tablespoons ground black pepper.

Preparation:
Soak the cucumbers in cold water for 3-4 hours. Cut off the tails and cut lengthwise into strips. Place the cucumbers in a bowl and add the garlic pressed through a press. Mix vegetable oil with vinegar, sugar, salt, mustard and black pepper. Pour the resulting mixture over the cucumbers, stir, cover the container with a lid and leave for 3 hours. Place the cucumbers in sterilized jars and fill to the top with marinade. Sterilize jars in a saucepan with boiling water (10 minutes for half-liter jars, 20 minutes for liter jars), then seal tightly.

Korean cucumbers with carrots and bell peppers

Ingredients:
For 5 1 liter cans:
3 kg cucumbers,
1 head of garlic,
500 g carrots,
500 g bell pepper,
500 g onions,
1 hot chili pepper.
Marinade:
150 ml vegetable oil,
150 ml 9% table or apple cider vinegar,
5 tablespoons of sugar,
2 tablespoons salt.

Preparation:
Cut cucumbers and hot peppers into slices, onions into half rings, bell peppers into strips. Grate the carrots for Korean salads, pass the garlic through a press. Place all the ingredients in a container and pour over the marinade made from a mixture of vegetable oil, vinegar, sugar and salt. Cover the container and leave to marinate for 3 hours, stirring occasionally. After this, distribute the salad into sterilized jars. Sterilize the jars, covered with lids, in a water bath for 25-30 minutes. After this, the jars can be rolled up.

Spicy Korean cucumbers in tomatoes for the winter (without carrots)

Ingredients:
1 kg cucumbers,
500 g tomatoes,
1 large head of garlic,
1/2 hot chili pepper,
100 ml 9% vinegar,
100 ml vegetable oil,
100 g sugar,
1 tablespoon salt,
1/2 tablespoon Korean carrot seasoning.

Preparation:
Cut cucumbers and hot peppers into slices. Make cross-shaped cuts on the tomatoes and place them in boiling water for a few seconds, then remove the skin and cut the tomatoes into slices. Pass the tomatoes and garlic through a meat grinder or chop using a blender. Pour the resulting mass into a saucepan, add cucumbers, hot peppers, vegetable oil, salt and sugar. Bring the mixture to a boil and simmer for half an hour, stirring constantly. Pour in vinegar and seasoning, cook for another 5 minutes. Divide the mixture into sterilized jars and seal with sterilized lids. Turn the jars upside down and leave to cool under a blanket for a day.

Korean-style gherkins for the winter

Ingredients:
1 kg gherkins,
3-4 cloves of garlic,
2 tablespoons 6% vinegar,
1 tablespoon soy sauce,
1 tablespoon vegetable oil,
1 tablespoon Korean carrot seasoning
1 teaspoon sugar.

Preparation:
Cut off the ends of the gherkins and cut the fruit into thin strips. Mix vegetable oil, vinegar, soy sauce, salt, sugar and seasoning. Mix chopped cucumbers with marinade and chopped garlic. Let marinate for 2-3 hours, then place the cucumbers in sterilized jars. Cover the jars with lids, place in the oven and sterilize at 80 degrees for 10-15 minutes. After this, the cans can be rolled up.

Korean-style cucumbers for the winter will remind you of the bright sunny moments of a warm summer, so hurry up and prepare this delicious appetizer now! Bon appetit!

Our ingenious housewives cook everything from cucumbers - soups, salads, pickles, pickled dishes. However, this diversity has already become familiar, but you really want to surprise your guests and household members! If you have a love for spicy food and culinary experiments, a Korean cucumber appetizer is a win-win option! It turns out that Korean cuisine is quite multifaceted, so everyone will find oriental food to their liking.

Korean cucumbers and carrots

There are several recipes combining carrots and cucumbers with a spicy seasoning. The site will be happy to share useful information and teach you how to prepare for the winter without any problems.

How to cook cucumbers in Korean the traditional way

Let's prepare the ingredients of the dish:

• one and a half kilograms of cucumbers;
• 200 grams of carrots;
• ready-made seasoning for Korean carrots;
• 9% vinegar in a volume of 0.5 cups;
• the same amount of purified vegetable oil;
• 8-10 cloves of garlic;
• salt - tablespoon;
• sugar – 2 tablespoons.

We clean and grate the carrots on a coarse grater, and ideally on a grater for Korean salads. Cut the cucumbers lengthwise, and then cut each half into 4 more pieces. In total, one fruit should yield 8 neat pieces. Crush the garlic and mix with vegetables. Add salt, sugar, oil, vinegar, mix everything. Close the container and let the salad brew for 8-10 hours at room temperature. During this time, we will prepare the containers for preservation: we will thoroughly wash and sterilize the jars and lids.

Interesting! It turns out that you can prepare jars for sealing in three ways: in a water bath, in the oven, and even in the microwave. Whatever you use, the container will be perfectly disinfected and will preserve the preparations for several years.

Next, put the appetizer in jars and fill it with the resulting marinade. Cover with metal lids and place in a large saucepan with water for sterilization. Boil half-liter jars for 15 minutes, 0.7-1 liter containers for 20 minutes. After this, roll up the lids and place the preserves upside down under a warm blanket for about a day.

Method two, economical

Small, smooth cucumbers, as a rule, are made pickled, lightly salted or salted, that is, they are sent whole to a jar. But what to do with the lion's share of second-class vegetables? The same Koreans came up with an excellent way out of this situation: overgrown cucumbers should be chopped so that they acquire the same appearance as carrots.

What do we need?

• 5 kg of cucumbers;
• 4 large carrots;
• 2 heads of garlic;
• 30 grams of Korean carrot seasoning;
• 250 ml sunflower oil and the same amount of vinegar 9%;
• half a glass of sugar;
• 2 tablespoons salt.

Cut the vegetables into thin strips. Combine carrots and cucumbers with Korean seasoning, add grated garlic and oil. vinegar, sugar, salt, mix all ingredients.

Advice! If you use large cucumbers, then you should cut off only the hard part of the fruit. The core, that is, a segment of seeds, will not be able to hold the shape of a straw and will turn into mush. By the way, a double-sided vegetable peeler can handle thin slicing quickly and accurately.

Cover the dish with cling film and place in the refrigerator for a day. Stir the salad periodically. Then we put it in sterile jars, and pour the marinade liquid here. Sterilize for 15 minutes and seal. After cooling, store in a cool place.

Method three, with a spark

It will please fans of very spicy taste sensations. For this recipe you need:

• 3 kg of cucumbers;
• 3 large carrots;
• 7 cloves of garlic;
• half a glass of vegetable oil;
• 3 tablespoons of mustard grains and the same amount of salt;
• 6 tablespoons granulated sugar;
• vinegar 9% – 150 ml;
• 1 teaspoon each of red and black ground pepper.

We cut the cucumbers into strips, grate the carrots on a special grater. Add all the remaining ingredients and spices, mix thoroughly and leave to marinate for two hours. Then mix again and pack into sterile jars. Boil for 15 minutes, roll up, put in a warm place and wait until it cools completely.

Korean-style cucumbers “with sparkle”

Korean cucumbers without sterilization

Option 1. It has a refined taste and can please even those who are not enthusiastic about Korean cuisine. Ingredients:

• 2 kg of cucumbers;
• 500 grams of carrots;
• 3 medium cloves of garlic;
• 30 ml table 9% vinegar;
• 50 grams of salt and twice as much sugar;
• 25 grams of refined sunflower oil;
• 0.5 teaspoon each of ground black pepper and coriander.

Chop the vegetables into strips, mix, squeezing slightly so that the juice begins to release. Immediately place in clean jars. We will cook the marinade from the remaining ingredients. Combine everything in an enamel saucepan, bring to a boil over medium heat and stir constantly. Remove from the stove, cover with a lid and let sit for at least 5 hours. Next, bring the marinade to a boil again, pour the liquid over the vegetables and roll up without delay.

Option 2. It significantly saves the effort of the cook, since it does not involve any heat treatment.

Required Products:

• 3 cucumbers;
• 2 cloves of garlic;
• red onion;
• a tablespoon of soy sauce;
• a teaspoon of sugar and sesame seeds;
• 0.5 teaspoon each of salt and red pepper.

Wash the cucumbers and cut them into bars. Add salt, mix well and leave for 3 hours so that the vegetables release their juice. Cut the onion into half rings, pass the garlic through a press. Fry sesame seeds in vegetable oil, add soy sauce and red pepper to it. Add vinegar, garlic and sugar to the same dressing, mix everything. Now let’s take up the cucumbers again: add salt to the juice, mix the fruits with onions. Fill with dressing, place in sterile containers and put in the refrigerator for storage.

This dish, unlike the previous ones, may well play the leading role on the dinner table, since it is quite filling. To prepare delicious Korean-style cucumbers, take the following products:

• 500 g veal or pork;
• 800 grams of fresh cucumbers;
• 1-2 onions;
• 3 cloves of garlic;
• 1 pod of sweet pepper;
• 0.5 teaspoon each of sugar, ground coriander and chili;
• a third of a teaspoon of salt;
• 2 tablespoons of 5% grape vinegar;
• 3 tablespoons soy sauce.

Cut the cucumbers into cubes about 5 cm long, add salt and leave for 30 minutes. Cut the onion and pepper into strips, the meat into thin pieces, the same size as the pepper.

Advice! Sliced ​​meat will turn out neat if you freeze the flesh a little first.

Gently squeeze the cucumbers and drain the juice. Add garlic, coriander, chili, sugar to them. Now fry the meat over high heat. When the liquid has evaporated from the frying pan, add the onion and wait for it to soften. Pour soy sauce into the meat, add sweet pepper, quickly stir and pour into a container with cucumbers. At the very last moment, pour in vinegar. Mix the salad, cover with cling film and place in a cool place to cool. This snack can be stored for several days in the refrigerator.

Korean cucumbers: video

Almost any available vegetable/meat/fish (underline as appropriate), kept in a spicy marinade with the addition of hot pepper, coriander, vinegar, sugar and vegetable oil is automatically considered an achievement of Korean cuisine. This misconception is widespread not only in our country, but where it came from is not known for certain anywhere. Well, Koreans don’t eat carrots, beets, and especially herring in such quantities. However, our home cooking in this sense does not give a damn about conventions, which I personally am very happy about, and every year I gladly roll up Korean-style cucumbers for the winter. After several years of experimenting, I still haven’t chosen the most delicious recipe, so I offer you two excellent options for canned cucumber salad appetizers to try.

This preservation is unpretentious; all jars “survive” well until the cold weather in a cellar or dark pantry. It is better to store opened cucumbers in the refrigerator, but they usually do not stay there for long. An excellent alternative to traditional pickled cucumbers and gherkins for lovers of unusual combinations and spicy dishes.

Korean pickled cucumbers with carrots

A piping delicious, beautiful and unusual duet of carrots and cucumbers. Despite the fact that this method of canning involves sterilization, the vegetables turn out crispy and not soft-cooked. By experimenting with the composition and amount of spices, you can easily achieve a perfectly appetizing, piquant result.

Ingredients:

*If you don’t have a ready-made set of spices, mix ground coriander seeds, sweet paprika, black and red pepper in arbitrary proportions (to taste).

It turns out about 3 liters of preserved food

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

Before pickling, it is advisable to soak the cucumbers in cold, clean water for 5-6 hours or overnight. After such water procedures, the vegetables will become crispier and the smallest particles of soil will be removed from their surface. Dry the washed cucumbers. Cut off the ends. Cut into cubes or long strips 2-2.5 cm thick. If the peel is thick, you can remove it. Place the slices in a deep bowl.
Peel the carrots. Grate using a special grater for Korean salads or a regular coarse one. Send to cucumbers.
In a small jar, mix salt and sugar with vinegar. Close. Shake. Or just stir with a whisk/fork. It is desirable that the grains dissolve completely.
Peel the garlic cloves. Grind using a crusher or grate on a fine grater. Transfer to vegetables. You can use more or less garlic, depending on the desired spiciness of the snack.
Add Korean salad dressing or spices according to the list above. They must be of high quality and not contain synthetic additives, so that the crispiest, most delicious and aromatic Korean cucumbers can survive safely until the winter.
Pour in a mixture of vinegar, sugar and salt. Add vegetable oil. Stir. Cover with a lid. Place in a cool place for 6-8 hours. Stir the vegetables every 1-2 hours while marinating.
In a few hours, the cucumbers and carrots will be well soaked in the Korean dressing. A lot of liquid will be released - marinade. It will be used when canning salad.
Prepare the jars: wash with baking soda/laundry soap inside and out, dry. Place cucumbers with Korean seasoning among containers. Pour the liquid released when the salad steeps on top so that it completely covers the vegetables and reaches the edges of the container. If the marinade is not enough, add clean hot boiled water. Cover the preservation with clean, sterile lids. Place in a large saucepan with water (it should reach about 2/3 of the height of the jars, so that when boiling, splashes do not get inside). It is advisable to place a thick cloth (silicone mat) at the bottom of the sterilization tank. This will distribute the heat more evenly. Sterilize delicious Korean cucumbers for 10 minutes (in a half-liter container) or a quarter of an hour (liter containers). Record the time after the water boils in the pan. Roll up with a machine. Turn the lids down. Wrap in thick fabric (old fur coat, sheepskin coat, blanket).
After the jars of Korean pickled cucumbers have cooled completely, store them in the basement or pantry until winter. When serving, you can sprinkle with sesame seeds, toasted in a dry frying pan.

We prepare spicy pickled cucumbers in Korean style for the winter

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

To prepare, take:

Exit: about 2.5 l

One of the most delicious recipes:

Wash the cucumbers thoroughly. Soak in cold water for several hours. Cut off the ends and cut the cucumbers lengthwise into long thin strips. Place in a deep bowl. It is advisable to check the cucumbers for bitterness before slicing. Especially if they are grown in open ground.
Press the garlic through a press or finely grate. Transfer to cucumbers. Stir.
Place into clean, dry jars. It is better to preserve this Korean salad in a small container with a capacity of 0.5-1 liters.
Prepare the marinade. Mix water, oil, salt, sugar, spices. You can use ready-made seasoning. But it must contain coriander; it is this that gives it a special, Korean piquant taste and aroma. Remove the marinade from the heat and add the vinegar. Stir.
Pour hot liquid into the jars. If you plan to store the product for the winter in the pantry, additionally sterilize it in the oven (at a temperature of 150 degrees) or in a large saucepan with water at a moderate boil. The sterilization time for liter jars is 15 minutes, for half-liter jars - 10. If you are going to put the preserves in the refrigerator or a dark, cool, dry cellar, you can roll up these cucumbers in Korean without sterilization. Lids must be sterile and dry before rolling. If you don’t have a seaming key (machine), you can seal the preserves with screw caps (twist-off). They do not need to be sterilized. Just wash them and keep them in hot water. Cool upside down (do not turn jars with twist-off lids upside down, they may leak) under a thick blanket/fur coat.
Transfer to a storage location for the next day. Store until winter in a cool, dry place, away from constant bright light. When serving, you can sprinkle with soy sauce and sesame oil.

Good luck and delicious preparations!

Hello everyone!

The time has come when you want to pamper yourself with all sorts of new vegetables. Last time we did it with you, and today we’re talking about nice fellows. Which look damn charming and taste fragrant. But, to add some more mystery, let’s prepare cucumbers in a quick Korean way. These will be the most delicious recipes that are also suitable for winter.

This is an excellent snack that is great to eat, even just like that. They prepare it for anyone or make pickles for the cellar.

Those who tried this salad last year decided to double or even triple the portions this year. Many generally said that there is no better such delicacy, and now they don’t even want to make pickled ones. What are your thoughts on this?

I hope it's positive. First try preparing a small cup in your kitchen, and once you try it, decide whether you like this dish or not.

The main ingredients of such a culinary masterpiece are, of course, cucumbers, and carrots are added to almost every recipe, and all this is cut in an interesting way. Plus seasonings and something else are used. Read below and get acquainted with the information.

If you don’t like it spicy and hot, then you can do something else; last time we considered other options. Forgot, look

Love to surprise your guests with masterpieces. And those that will swallow all tongues). The bomb of summer is back again and so let's remember the simplest option. Which any novice cook or housewife will succeed in.

The main thing is to find fresh vegetables, preferably take them this season, plus a little desire and patience, and everything will definitely work out.

It will take very little time, you won’t even notice how, and already the amazing appetizer of gherkins is on the table and beckons with its aroma and delights.

Add your favorite herbs and spices, and also use sesame seeds, they will generally perfectly complement this masterpiece and elevate the appearance.

We will need:

• cucumbers - about 350 g medium size
• granulated sugar - 1 tbsp
• table salt - 0.5 tsp
• vegetable oil - 2 tbsp
• carrots - 1 pc.
• garlic feathers - a couple of pieces.
• black pepper - 0.2 tsp
• Korean seasoning - 0.5 tbsp
• vinegar 9% - 3 tbsp

Stages:

1. Prepare everything you need for work. Wash the cucumbers in running water and wipe dry with paper napkins. Peel the fresh carrots, and then put them in the same form as shown in the photo. Cut it into shavings; for this purpose, take a special device - a grater.

If you don’t have such a device, buy it). Or you will have to tinker a little with a sharp kitchen knife.

2. Choose small cucumbers, even better if they are small. Cut them into 4-6 parts, see for yourself. You may even have to cut it in half.

Advice. To speed up the marinating process, you can cut the gherkins into slices.

Chop the garlic feathers with a knife or replace them with regular cloves. The main work is over.

3. Now make a special fill. Combine vinegar essence, sugar, salt and vegetable oil in a glass. Also, do not forget to add Korean seasoning, without it the flavor will not be the same. Pour directly over all vegetables at once.

4. Stir everything thoroughly with a tablespoon and marinate for 3.5 hours in a cold place. Don't forget to cover with something on top. And then eat for your health. Be careful not to bite your fingers off). Bon appetit!

Korean cucumbers - the most delicious recipe for the winter with seasoning for Korean carrots

Who doesn’t dream of their pickles standing in the cellar for a whole year and not losing their color and being incredibly beautiful and tasty. Of course everything. It seems difficult to do this, not at all, if you take the right products and the very spices that will help turn an ordinary jar into a magical one.

For me, hot chili pepper is what I need, and if I also add garlic cloves and coriander, then I generally freeze with pleasure.

In general, it turns out not only superbly attractive, but you also want to try this delicacy again and again with new potatoes or with any type of meat. Oh, it wouldn't hurt to come here.

We will need:

• cucumber – 1 kg
• carrots – 5 pcs. around 380 g
• hot red pepper – 1 pod
• garlic – 8-10 cloves
• vinegar essence 9% – 45 ml
• salt – 1 tbsp
• sugar – 3 tbsp
• parsley – a small bunch
• chopped coriander – 0.5 tsp
• peppercorns - 15 pcs.

Stages:

1. The first important point is to take only juicy and not soft cucumbers, because exactly what they will be initially will be the result. Otherwise, you want them to crunch, but why should they be like that if they are already stiff.

So, chop the green fruits into small pieces, as you see in this pan. The dimensions are approximately the same, the length of the pieces is about 6.5 cm and the width is 6.5 mm. But this does not mean that you need to measure to the millimeter, approximately.

Don't forget to cut off the "butts" of the cucumbers, they are not needed, discard them.

2. Then move on to cutting the carrots. Using a grater, chop it quite thinly to form strings. Combine with cucumbers, then crumble washed parsley, cut into pieces, and a pod of hot pepper. It can be chopped into large pieces.

Peel the garlic head and then squeeze each clove through a garlic press.

4. What a delight it turned out to be. Cover the pan with a lid or film and let it stand in a warm place, right on the table, and soak.

Cooking time is about 4 hours, during which time a lot of marinade should be released.

To prevent the jar from bursting, you need to put an old towel on the bottom, and place the jar in cold water, not boiling water.

6. Usually containers of 0.5 l and 1 l are taken. Too big, like 3 liters, are not suitable, you won’t eat them in one or two times. Using a seamer, tightly tighten and be sure to check by turning the jar over and looking to see if liquid is running over the edge.

7. This is how beautiful it turned out. Store in a cool place, and in the fall you can arrange a tasting of the finished product. Bon appetit! The shelf life is usually 1-1.5 years.

Korean-style crispy pickled cucumbers for the winter

Love canned gherkins and even carrots. How do these Korean-style cucumbers actually differ from the regular ones that we are used to making? The incredible ease of preparation, and the fact that they are eaten first at a party or dinner, are worth the noise alone.

Moreover, if you make it in a hurry, then the longer they sit and soak in the special juice, the more extravagant the taste will be later. Oh, if the Koreans would come here, they would add a bunch of seasonings to this recipe. But this time I want to show you the most proven and favorite recipe without any extra ingredients. Take a look at the composition and you will understand everything yourself.

We will need:

• Cucumbers – 4 kg
• Carrots – 1 kg
• Granulated sugar - 1 tbsp
• Vegetable oil - 1 tbsp
• Vinegar 9% - 8 tbsp
• Salt - 2 tbsp. l
• Garlic - 2 heads

Stages:

1. Refresh the gherkins in ice water, let them lie in such a pool for about 3-4 hours. Change the water every hour.

This action will ensure that, if they were picked long ago, they will regain their beautiful appearance, and most importantly, they will become juicy and elastic.

Again, look, if you have just harvested the crop from your beds, then you do not need to soak it. Just wash them well and get to work.

2. Afterwards you will need to wipe them and take a knife to remove all the tails. Look carefully for mold and spots, don’t take these, they are not suitable, otherwise your stomach will hurt.

3. And then chop them into small but thick strips. Or you can say rectangular pieces. Do this slowly so that all the pieces turn out even and look tempting.

4. Peel the carrots using a vegetable peeler or pass through a Korean carrot grater. You will get what you need. The chips will be the required length and all the same thickness. Put salt and sugar, then vinegar and garlic passed through a press. And the last vegetable oil, stir.

5. Wrap in film or a bag and let stand and release all the juices in the refrigerator for about 24 hours. Every 3-4 hours you can take out the mass and mix with a silicone spatula.

6. Then take the jars and lids sterilized, place the chopped and pickled vegetables with the released brine from the refrigerator. Remember that the marinade should completely cover the appetizer in the jar.

In principle, you can eat it, but for winter, pack it in jars.

Place the jar with the prepared salad in a saucepan, there should be cold water in it, and a cloth napkin on the bottom and boil for 15 minutes. Place a metal lid on top of the jar, but do not cover it completely, leave some space.

7. There should be enough water in the pan to fit the shoulders of a liter jar or half a liter. Then roll it up with a special machine and turn the jar upside down and wrap it under a blanket or fur coat. After 2 days, lower everything into the cellar.

Making a salad with mustard and garlic

Any cucumbers are good for this option, even if they are too old and even clumsy and clumsy. Perhaps even overgrown and long; Many housewives often have the question of what to do with it - they’ve grown a lot and they’ve outgrown everything.

But where, saddle awesome cucumbers with interesting ingredients such as mustard and garlic.

We will need:

• Gherkins – 4 kg
• Garlic – 12 cloves
• Granulated sugar - 1 tbsp.
• Ground black pepper - 1 tbsp. l
• Dry mustard - 1 tbsp. l
• Salt - 0.5 tbsp.
• Vinegar 9% - about 1 tbsp.
• Vegetable oil - 1 tbsp.

Stages:

1. Since there will be as many as 4 kg of vegetables, take a large container. For example, a stainless steel basin so that nothing gets oxidized. Rinse the gherkins under water to remove all the dirt and debris; you can leave them to lie down for an hour and swim in cold water to make them more refreshed.

Then use a sharp knife to remove the ends of each vegetable. Chop into strips and then add salt, dry mustard and sugar. Also grate the garlic cloves on a fine grater and add here. There will be an incredibly delicious smell that will already spread throughout your apartment.

I almost forgot about the pepper, grind it in a mill or use it already ground. Pour in vegetable oil and vinegar. Stir and leave to “sunbathe” for 6 hours to release a lot of brine.

2. Look, such a miracle will happen. All that remains is to prepare the jars. Or already go and take a sample from or

3. Place the salad in them and fill them with juice, it will turn out to be in its own juice. And send it to sterilize in a pan for 40 minutes. Then wrap it under sterile lids and cool under a blanket, while turning the jars upside down. Keep refrigerated and then use as directed.

Video on how to cook Korean-style lightly salted cucumbers in a jar

I hasten to please you with another interesting option that will tell you clearly and in detail about all the intricacies of the upcoming work.

You can use 6 liter jars, wow. Where so much. And the secret here is this: the appetizer turns out instantly, because the gherkins will be cut not into sticks, but into circles.

Awesome snack with sesame and carrots

Sesame seeds are used not only as decoration on buns or other baked goods, but even here. Creating an original appearance and delicately piquant taste. Moreover, for any celebration and even for a birthday, it would be nice to put such a snack on the table. And it’s not a bit embarrassing, but on the contrary, everyone will like it.

Yes, look at the colors of this dish for yourself, how chic and elegant it is. My mouth is already watering, my appetite has worked up. Do it, you won't regret it. Consolidation.

We will need:

• Cucumbers - 0.6 kg
• Garlic – 5 cloves
• Green onions - 10 pcs.
• Carrots - 1-2 pcs.
• Sweet bell pepper - 1-2 pcs.
• Chili pod - 1 pc.
• Roasted sesame seeds - 2 tsp
  For the marinade:
• Table salt - 1 tsp
• Soy sauce - 3 tsp
• Rice vinegar - 2 tbsp
• Sesame oil - 2 tsp
• Sugar - 1 tbsp

Stages:

1. Peel the head of garlic from skin and husk, then press each clove with a knife and chop into small pieces.

If your cucumbers are medium or small in size, then chop them into cubes into 4-5 parts, but if they are large, then chop them into 7-8 parts. Also, cut the ones that are too long in half first. Yes, or just the way you like. In any case, do not forget to cut off the “butt” at each end.

After 15-20 minutes, shake them in a colander to remove all excess moisture.

Afterwards, add salt to the gherkins and mix with your hands. And here, it is important that they stand a little and release the juice.

2. Chop the carrots with a special grater, which is usually used when preparing carrots in Korean. Chop the bell pepper and green onion into stick-like pieces.

Be careful with chili pepper, add it to taste, do not overdo it, otherwise you will become like a dragon or Gorynych serpent (chop finely). Ah-ha.

2. Make a dressing, pour in soy sauce, then two tablespoons of rice sauce, sesame oil and of course sugar, stir so that there is not a single grain.

3. Mix all ingredients in a bowl and pour in the sauce, stir. Throw in the sesame seeds. Eat for your health, but remember that the salad must stand and brew.

3. Good question, how long? Probably, at least 30-40 minutes, or better yet an hour, and you can do a tasting. Enjoy your health. Crispy and savory is the motto of this dish!

Another very tasty recipe with meat

Have you ever tried this? No, this is how the situation needs to be corrected. And this step-by-step instruction will help you with this.

Men will come running from all yards at the smell, or the most beloved one will certainly not refuse such a temptation, because everything is as always for him.

We will need:

• Cucumbers from the garden - 0.5 kg
• Salt - 1/4 tsp
• Beef or pork - 240 g
• Onion - 1 head
• Bulgarian sweet pepper - 1 pc.
• Vegetable oil - 50 ml
• Garlic - 4 cloves
• Red hot pepper - 1/4 tsp
• Black pepper - 1/4 tsp
• Ground coriander - 1/2 tsp
• Sugar - 1/2 tsp
• Sesame - 1 tsp
• Soy sauce - 1 tbsp
• Vinegar 9% - 1 tbsp
• Parsley – 15 g

Stages:

1. Cut a piece of meat into strips with a sharp kitchen knife. Then fry them in a hot frying pan with vegetable oil.

Fry along with the onion, which you chop into cubes.

2. And don’t forget also that bell peppers also go well with deli meats. Therefore, chop it into cubes, removing the seeds and stalk.

3. During frying, count at the very end, when the vegetables and meat are ready, squeeze the garlic cloves directly into the frying pan using a garlic press. Then add hot and black red pepper and pour such a cool dressing, I would say hearty, over the cucumbers.

By then they should already be washed in a bowl and cut into pieces or slices. Salt them in advance and then drain the released brine from them. Add ground coriander, sugar and sesame seeds and only then combine with fried meat. Season with soy sauce and vinegar, stir. Add your favorite herbs in the form of chopped parsley or dill.

4. Give yourself a larger portion and help yourself. Bon appetit! Real jam.

This is such an unusually interesting article, share it on social networks and experiment in your kitchen. See you all soon, pleasant discoveries!