Korean cuisine complex and varied, salads are prepared taking into account a variety of culinary secrets, which give ordinary vegetable dishes original oriental taste. For example, Korean cucumber salad has such an unusual original taste, which is difficult to even guess that it is based on an ordinary, well-known vegetable.

Its pungent, specific taste was loved by many and made this dish as popular as Korean carrots. Cooking technology Korean cucumbers close to that used for carrots. Since cucumber itself does not have a pronounced taste and aroma, it is filled with the smell of spices and sauces, which give it a spicy, islandy taste.

When preparing such cucumbers, various spices and herbs are usually used, with which you can experiment to your heart's content. Now you will learn how to prepare delicious cucumbers in Korean simply and quickly. Delight yourself with the simplicity of preparation, and delight your loved ones with the extraordinary taste and aroma.

Korean spicy cucumber salad

Ingredients:

• cucumbers – 1 kg
• garlic – 0.5 heads
• chili pepper – 1 pc.
• sugar – 5 g
• salt – 3 g
• vinegar - 1 tbsp. spoon
• soy sauce– 30 ml
• cilantro – 20 g
• ground red pepper – 2-3 g

Cut the cucumbers into cubes, add salt, sugar, chopped cilantro and garlic with chili. Season the salad with soy sauce and vinegar, season with ground red pepper. Let it sit for several hours and eat it with pleasure.

Korean salad with cucumbers and peppers

Components:

• cucumbers – 5 pcs.
• parsley – 1 bunch
• bell pepper – 1 pc.
• vinegar - 1 table. spoon
• garlic – 4-5 cloves
• coriander – 5 g
• salt and pepper – 0.5 teaspoon
• olive oil – 20 ml

Cut the pepper into strips, cucumbers into slices, finely chop the garlic and parsley. We prepare the dressing from olive oil, vinegar, coriander, salt and pepper. Mix all ingredients and leave for 1 hour.

Korean fried cucumber salad

Components:

• cucumbers – 4 pcs.
• sesame oil – 50 ml
• sesame – 1 teaspoon. spoon
• salt – 0.5 teaspoon
• mixture of five peppers – 0.5 teaspoon

Cut the cucumbers into thin slices; you can use a vegetable slicer. Sprinkle them with salt, after 10 minutes fry in a frying pan with sesame oil. Simmer the cucumbers for a minute or two under the lid, transfer to a salad bowl and sprinkle sesame seeds, season with a mixture of peppers, cool and infuse.

Korean cucumber salad with honey

Products:

• cucumbers – 500 g
• liquid honey – 2 tbsp. spoons
• olive oil – 20 ml
• ground chili pepper – 2 g
• garlic – 2 cloves
• basil, oregano – 0.5 tbsp. spoons
• onion – 1 pc.
• wine vinegar - 1 tbsp. spoon
• paprika – 3 g

We cut the cucumbers into rings, the onion into half rings, chop the garlic, mix everything together with chili pepper, basil, oregano and paprika. Mix olive oil with honey and vinegar, pour the dressing over the vegetables, and marinate for an hour in a cold place.

Korean cucumber salad in tomato

Take:

• cucumbers – 0.5 kg
• tomato paste or ketchup – 2 tbsp. spoons
• onions – 2 pcs.
• garlic – 5 cloves
• black and red pepper - to taste
• paprika – 1 teaspoon spoon
• sesame seeds – 1 tbsp. spoon
• sunflower oil – 1 tbsp. spoon
• soy sauce – 2 tbsp. spoons
• oregano – 0.5 teaspoon
• parsley – 20 g

We cut the cucumbers into thick slices, the onion into rings, chop the parsley, and put the garlic through a press. Combine everything together, add sesame seeds, oil and soy sauce. Tomato paste mix thoroughly with black, red pepper and paprika, add oregano, add the dressing to the salad. Mix the salad and marinate in the refrigerator for half an hour.

Korean cucumber and seaweed salad

Ingredients:

Cut the cucumbers into thin strips, mix with seaweed, add sesame seeds. We use it as a dressing olive oil mixed with vinegar, coriander and cayenne pepper. Before eating, let the salad brew for a while.

Korean cucumber and carrot salad

Products:

• cucumbers – 3 pcs.
• carrots – 1 pc.
• chili pepper – 1 teaspoon
• garlic – 3 cloves
• salt – 1 tbsp. spoon
• sugar – 1.5 tbsp. spoons
• olive oil – 2 tbsp. spoons
• pepper mixture – 1 teaspoon
• vinegar - 1 tbsp. spoon
• coriander – 1 teaspoon

Three carrots on a special grater, cut cucumbers into cubes, garlic into thin slices. Mix chili and coriander, sugar, oil, pepper and vinegar, mix everything well and season the salad, marinate for several hours.

Korean salad with meat and cucumbers

You need to take:

• cucumbers – 1 kg
• beef – 200 g
• onions – 0.5 pcs.
• leek – 50 g
• cilantro – 1 bunch
• garlic – 3 cloves
• pepper – 1 pc.
• vinegar – 15 ml
• sugar – 3 g
• hot pepper – 3 g
• coriander – 1 teaspoon
• black pepper – 0.5 teaspoon
• soy sauce – 1 tbsp. spoon
• sesame – 1 teaspoon. spoon

We cut the meat into strips, cucumbers and pepper into cubes, and chop the onion. Fry the meat in hot oil, add onion and pepper, after 2 minutes add garlic and spices. Mix the meat with cucumbers, fried coriander, chopped cilantro, sugar, soy sauce and vinegar. Add leek rings to the salad and sprinkle with sesame seeds. You can make the same salad with twisted meat, experiment with adding all kinds of spices. It needs to marinate in the refrigerator for 2 hours.

Korean salad with cucumbers and chicken

Take:

• chicken breast – 2 pcs.
• onion – 0.5 pcs.
• cucumbers – 2 pcs.
• ginger – 20 g
• basil – 0.5 teaspoon
• garlic – 3 cloves
• mustard beans - 1 table. spoon
• honey – 5 g
• sesame – 1 teaspoon
• wine – 30 ml
• salt – 3 g
• lemon juice - 1 teaspoon
• rice vinegar – 1 tbsp. spoon
• soy sauce – 10 ml

Boil the chicken with the addition of wine, salt, grated root ginger, basil and garlic. Then cut into thin long strips and pound the toasted sesame seeds in a mortar. Cut the cucumbers into slices, mix with garlic, add to the salad and prepare the dressing. To do this, mix soy sauce with rice vinegar, lemon juice, honey and mustard beans. Season the salad with sauce and sprinkle sesame seeds on top.

Korean cucumber salad is fast, appetizing, aromatic, tasty and affordable. Such a savory appetizer will be an excellent addition to a hot dish; even on a holiday table it is always appropriate. Want to make more great Korean snacks? Then you should definitely take a look at.

So sharp and spicy salad from a vegetable familiar from childhood will allow you not to get sick and at the same time eat very tasty and varied.

General cooking principles

To prepare this snack, you definitely need cucumbers. It can be absolutely any variety. But here it is worth remembering what exactly salad cucumbers are best to cut due to their correct size. In addition, they look very appetizing in ready-made salad.

It is important to sterilize jars both before and after filling with salad. You, of course, can do without this, but then keep in mind that it will not last longer than five days.

Classic Korean cucumber salad

Cooking time

calorie content per 100 grams

With us, classics always come first, so if you don’t like experiments, new items and some unusual additives, then consider the recipe especially for you.

How to cook:

Tip: You can use salt instead of soy sauce, but here you need to use your taste.

Spicy winter salad with cabbage

It’s rare to find cabbage in Korean salads, but this is exactly the case when you can! Use cabbage, Peking, Savoy or any other one you like.

How long is it - 1 hour + night.

What is the calorie content - 119 calories.

How to cook:

1. Remove the top leaves of the cabbage and wash the head;
2. Dry it and chop it finely with a sharp knife. The strips should not be too long, so if you decide to use a grater, the strips will need to be shortened a little. Remember that you need to prepare a salad that is not only tasty, but also convenient to eat;
3. Rinse the cucumbers, remove the ends and cut the fruits into thin rings (in fact, the whole secret is in subtlety, because the thinner the rings, the better they marinate and the tastier the end result);
4. Peel the carrots, grate them, be sure to wash the fruits before doing this;
5. Grate them as usual with a grater. This is how you can get straws that are as uniform in length and thickness as possible;
6. Rinse the sweet pepper, cut out the core and cut the flesh into strips;
7. Pour all ingredients into a deep bowl and mix by hand;
8. Pour vinegar and soy sauce with oil into a saucepan;
9. Add paprika, sugar, salt and special Korean spice;
10. Peel the garlic, cut it into slices and pour into a saucepan;
11. Mix the ingredients and place them on the fire;
12. Turn on medium power and bring the marinade until the sugar and salt dissolve;
13. When the goal is achieved, pour in the vegetables and stir, but this time it is better to do it with a fork or spoon so as not to burn your hands with the hot marinade;
14. Place the salad under pressure so much that all the vegetables are in the dressing;
15. Place the entire structure in the refrigerator for one night;
16. When time has passed, take out the salad and sprinkle it with sesame seeds;
17. Mix and distribute into jars;
18. Sterilize for fifteen minutes in boiling water;
19. Roll up the lids and place in a warm place until cool.

Tip: use yellow and orange bell peppers to make the appetizer more colorful and appetizing.

Spicy appetizer with garlic and cucumbers

A real Korean salad is one that is truly spicy. Will you try it? If you're a fan of Mexican heat, this is a recipe you'll want to remember.

How much time - 25 minutes + 6 hours.

What is the calorie content - 27 calories.

How to cook:

1. Wash the cucumbers thoroughly with running water, remove the ends;
2. Cut each fruit into rings and then in half again;
3. Place in a small bowl, add vinegar, salt, chili, soy sauce and sesame seeds;
4. Peel the garlic, remove the dry end and pass through a crush;
5. Peel the onion, rinse and finely chop;
6. Add onion and garlic to the salad and mix by hand. But remember that this should only be done if there are no wounds or scratches on your hands. The salad contains chili powder, which, if it gets on a wound, will drive you crazy with pain. Therefore, it is better to ask your neighbor or use a spoon;
7. Place the salad in the refrigerator for at least six hours;
8. After this, roll up the cans and put them “under the fur coat”.

Tip: if you think that the spiciness will not be enough, add fresh chili pods, chopping them into rings.

Korean salad with soy sauce

Soy sauce is also used in original salad, so if you want to be closer to the real recipe, be sure to try this one in your spare time.

How long is it - 1 hour and 55 minutes.

What is the calorie content - 16 calories.

How to cook:

1. Wash the cucumbers, remove the ends of the fruits and cut them into bars;
2. Pour everything into a bowl and add salt;
3. Mix everything by hand and leave for at least one hour;
4. During this time, we recommend stirring the cucumbers several times so that they are salted evenly;
5. Pour sesame seeds into a dry frying pan and turn on low heat;
6. Dry the seeds until light golden color, stirring them periodically;
7. After this, immediately pour them into a bowl to hot frying pan did not burn the seeds;
8. Wash the chili and cut into rings, remove the seeds if desired, as they are much hotter than the pepper itself;
9. Squeeze the cucumbers as soon as an hour has passed and place them in a dry bowl;
10. Peel the garlic and press it through the cucumbers;
11. Add chili, paprika, sesame, sugar, acetic acid and soy sauce;
12. Pour oil into a saucepan or frying pan and heat it over high heat;
13. Pour into the cucumbers and mix all the ingredients together;
14. Divide into pre-sterilized jars and place in a saucepan;
15. Pour water up to the shoulders of the cans, bring everything to a boil;
16. Cook for about half an hour, roll up and keep warm.

Tip: instead of blankets, you can use warm jackets, sweaters or even towels.

Easy preparation of cucumbers and carrots

Cucumbers and carrots are often added to Korean salads. But since the main ingredient today is cucumbers, let's add some carrots.

How much time - 40 minutes + night.

What is the calorie content - 62 calories.

How to cook:

1. Peel, wash and grate the carrots as usual. You can use a special grater to make the root vegetable straws thinner and longer;
2. Rinse the cucumbers with running water, cut off the ends of each vegetable;
3. Cut each fruit into four or even eight parts;
4. Mix cucumbers and carrots in a deep container;
5. Add salt, red pepper, vinegar, oil and sugar;
6. Peel the garlic and crush it into the rest of the ingredients;
7. Mix all this thoroughly, you can even do it by hand;
8. Then cover and let sit for four hours. It is better to let the future salad brew overnight;
9. After this, compact the mixture into jars and place in large saucepan, it should be wide;
10. Pour in water so that the jars are covered up to the shoulders and turn on the heat;
11. Let it boil and from now on sterilize for ten minutes;
12. When time has passed, roll up the lids and put them under blankets until they cool completely.

Tip: sterilization will take ten minutes if the jars are small. A liter jar will take you thirty minutes.

Making Korean cucumber salad with tomato and chili

Tomatoes are added to this salad even less often than cabbage. Try it soon to discover something new, unusual taste, which you can’t help but fall in love with.

How long is it - 1 hour + 8 hours.

What is the calorie content - 57 calories.

How to cook:

1. To make the snack crispy, the cucumbers must be soaked in cold water;
2. But first you need to wash them thoroughly with running water;
3. After five hours of soaking, drain the water and remove the cucumbers;
4. During this time, by the way, you can have time to sterilize the jars several times;
5. Peel the carrots, rinse and grate as always with a grater;
6. Rinse the tomatoes, cut into cubes, removing the stem. If desired and possible, you can blanch the fruits and peel them so that there are no crusts in the finished salad. To do this, make cuts on the washed fruits and lower them into boiling water (specially bring a sufficient amount to a boil) for one minute. After a minute, transfer the tomatoes to cold water, soak for the same amount of time and remove the skins. Next, cut the already “naked” fruits into small slices, not forgetting to remove the stalks;
7. Peel the cucumbers from the ends and, if necessary, from the peel. For example, if it is bitter;
8. Cut them into rings and mix with carrots and tomatoes;
9. Peel the garlic, finely chop or crush;
10. Rinse the chili, cut into thin rings;
11. Add both chili and chopped garlic to the vegetables;
12. Mix salt and sugar with black pepper, vinegar and oil;
13. Mix the vegetables with your hands and pour the resulting marinade over them;
14. Let the salad sit for at least three hours, then fill the jars with it;
15. When filling, it is necessary to compact the jars so that the vegetables release maximum amount juice;
16. When the salad is already in jars, add the remaining juice from the bowl to the very top;
17. Place everything in a saucepan, add water up to the shoulders and bring to a boil;
18. Sterilize salads for no more than thirty minutes;
19. After this, close all containers with lids and put them in warm blankets.

Tip: You can substitute cayenne pepper or jalapeño pepper for the chili pepper.

Korean appetizer with French mustard

If you prepare a Korean salad with the addition French mustard, then you don’t have to add chili anymore. It will turn out hot and spicy. In general, as it should be.

How much time - 45 minutes + 3 hours.

What is the calorie content - 28 calories.

How to cook:

1. Wash the cucumbers, cut off the ends and cut the fruits into long strips;
2. Peel the carrots, rinse and grate;
3. Mix the vegetables, add sugar, paprika, ground coriander, vinegar, salt, black pepper, mustard and oil;
4. Peel the garlic and add it there, but through crushing;
5. Mix everything thoroughly and put it in the refrigerator;
6. After a few hours, take out the salad, mix and put it in jars;
7. Cover with lids and sterilize for fifteen minutes;
8. After this, close the lid and put it “under the fur coat”.

Tip: for added flavor, you can add a little sweet paprika.

If you don’t have time to prepare various spices and herbs for the marinade, you can buy ready-made ones. They are sold both in stores and on the market. The spice mixture is called “Korean”. It will help you make the bookmark indistinguishable from the original.

It will be interesting if you chop the cucumbers not as is usually done, but on a grater. It’s difficult, we agree, especially if the fruits are watery. But you can try! Your guests will definitely be pleasantly surprised if you succeed.

If you prepare everything correctly, you can be transported to Korea for a short while. Spicy dishes, vegetables and a lot of spices are a feature of their cuisine. It's worth trying at least once to truly fall in love.

Summer spoils us with abundance fresh vegetables and fruits. Especially if you have your own household plot. Everything that has been collected from the garden beds needs to be eaten in time. fresh, and preserve for the winter. After all, it is precisely during the period of winter and spring vitamin deficiency that we especially urgently want to enjoy what has not left the table until recently.

Probably every summer resident has cucumbers growing in his garden. Their use in blanks has no limits. Here and, and pickling, and. Korean-style cucumbers are especially popular in my family. We met him relatively recently, and now I regularly prepare them for the winter.

Juicy, crispy and very delicious cucumbers, with a spicy spiciness, do not linger on the table. The hand reaches out to take more and more. If you have not tried to prepare such a delicious dish for the winter, do it right now. After all, I have prepared for you the most delicious and original Korean cucumber salads.

1. Korean cucumbers for the winter with carrots

We will prepare very tasty cucumbers that are so pleasant to crunch on right now. For a variety of taste and color, we will also put carrots here. This dish is very easy to prepare. Looking ahead, I will describe the principle of preparation. Sliced ​​vegetables are sprinkled with seasonings and left to room temperature for 24 hours. After this, the snack is completely ready to eat. But, if you decide to prepare it for the winter, you need to put it in jars and sterilize it. Simply put, preparing a snack will take you 15 minutes today and 30 minutes tomorrow. And such jars bring endless amounts of joy in winter.

Ingredients:

• 2 kilograms of cucumbers;
• 130 grams of vegetable oil;
• half a kilo of carrots;
• a quarter glass of salt;
• half a glass of granulated sugar;
• 10 grams of special seasoning for Korean vegetables;
• 1 small head of garlic;
• 130 grams of vinegar 9%.

Cooking steps:

1. Wash the cucumbers first. It is better to use freshly picked fruits for preparations. If this is not possible, you need to “saturate life” into the cucumbers. To do this, they must be placed in ice water for an hour. This will harden them and the pieces will be springy and crispy. Then you need to trim the ends and cut the cucumbers into circles. For this it is better to use a serrated knife.

If you are preparing a snack from wide cucumbers, you can cut them into half a circle or even a quarter.

2. Grind the carrots on a grater with an attachment for cutting into strips. If you don't have one, you can simply plan it using a hand peeler.

3. Combine cucumbers and carrots in one bowl. Add everything from the list and mix. You can do this with a spatula, but I usually mix with clean hands. Set aside so that the dishes do not interfere with other tasks. In total, vegetables should sit for 24 hours. 12 hours on the table and the same in the refrigerator.

4. This is what the finished cucumbers look like. You can try them now. But don't get carried away! After all, we need to close the jars for the winter.

5. Before transferring, be sure to sterilize the jars and boil the lids. Arrange the vegetables first, and then distribute the juice.

6. After this, cover with lids and place the jars in the pan. First, you need to line the bottom with a small towel or napkin, otherwise, when boiling, the jars may burst. Boil in water for 15 minutes.

You cannot sterilize sealed jars. During the sterilization process, oxygen is released inside the mass, which needs an outlet. Sealed cans do not get this opportunity and may explode.

After processing, seal the salad and turn it over onto the lids. Place under cover in the form of an old jacket, blanket or rug. This will further process the vegetables before storing. In the morning, remove the blanket and take it to the basement.

2. Korean-style spicy cucumbers for the winter, sliced

What a real Russian feast can you do without pickled cucumbers?! It is impossible to imagine any celebration without this tasty and crispy snack. Guests take them apart more actively than any other treat. Especially if these are cucumber slices in Korean. They can be prepared today and eaten tomorrow. And if you prepare more salad, then you can save it for the winter. Try it too! I am sure that this recipe will win your trust too.

Ingredients:

• kilogram of cucumbers;
• 200 grams of carrots;
• a quarter cup of granulated sugar;
• a quarter glass of vinegar;
• 8 cloves of garlic;
• a tablespoon of salt;
• chili pepper - 1 small pod or 5-6 centimeters from a large one;
• a quarter cup of vegetable oil;
• ground mixture aromatic peppers- taste;
• 5 tablespoons (not heaped) of sesame seeds.

Cooking steps:

1.Soak the cucumbers ice water and leave for 1-2 hours. If the house is hot, you need to constantly add water to maintain the temperature.

2. Meanwhile, prepare other ingredients. It is better to choose flat carrots. It's easier to grind in the right way. Namely, it needs to be cut into strips using a special grater or vegetable cutter.

3. Cut the garlic into thin slices. Chop the hot pepper too.

If you like a spicier snack, you don't have to remove the seeds from the hot peppers. They will provide an even more “fiery” taste.

4. After soaking, dry the cucumbers and start cutting. They need to be cut into neat cubes. The cutting principle depends on the size of the vegetable. Small cucumbers can also be cut into quarters. A large vegetables you need to divide it in half first, and then into another 4-8 parts.

5. Combine everything in one bowl.

6. Now you need to prepare the marinade. To do this, mix oil and vinegar, add granulated sugar, pepper, sesame and salt. Stir. Sand grains are difficult to dissolve completely. But don’t worry, they will definitely melt during the steeping process.

7. Pour in the marinade and mix thoroughly. Leave until evening on the table, covered. Place in the refrigerator overnight. In the morning you can start packing.

8. Place vegetables in a clean container and add juice. Without rolling up the lids, boil the jars of cucumbers in a saucepan. This will take 10-15 minutes. After this, you need to seal them, turn them over and wrap them in something warm. In the evening, you can move the jars to your permanent place of residence - in the basement or cold balcony.

3. Cucumber rolls with sweet peppers in Korean for the winter in brine

This beauty has become a real hit among the blanks. Originality of preparation does not require much effort. They are very easy to make using the most regular products. These cucumber “rolls” will surely be appreciated by your guests and loved ones. Friends will certainly beg for the recipe. Try it!

Ingredients:

• liter jars;
• a few umbrellas or dill, parsley;
• Bell pepper;
• 3 cloves of garlic per 1 jar;
• hot pepper to taste.

For brine per 1 liter of water:

• water;
• a tablespoon of salt;
• 40 grams of vinegar 9%
• 3 allspice peas;
• 2 tablespoons granulated sugar;
• 4 black peppercorns;
• 2 tablespoons of seasoning for pickling vegetables in Korean;
• a tablespoon (without a slide) of mustard seeds;

Cooking steps:

Before you start rolling the rolls, you need to wash the jars and put them on sterilization. So that by the time the vegetables are ready, they can immediately be placed in a jar.

1. Soak the cucumbers in water the night before cooking. This will make them juicier and more elastic. It will be difficult to roll with wilted and dry vegetables. After soaking, you need to remove the ends. No need to peel. Using an economical vegetable cutter, which many people usually use to peel potatoes and carrots, cut the cucumbers into thin slices. It is not easy to achieve such a result with a knife.

2. You can choose any color of sweet pepper. But I usually take red. Firstly, it is very sweet and most suitable for preparations. Secondly, green cucumbers and red peppers will look great together. For this snack, you need to cut it into pieces of such a size that they can fit in the center of the cucumber.

3. Meanwhile, the jars are ready for packaging. Place greens on the bottom, chop the garlic and a little hot pepper. If you like a more “fiery” taste, you can replace it with hot pepper.

4. Place a piece of pepper at the top edge of the cucumber and wrap it in a roll.

5. Roll up the number of rolls required to fill the prepared jars and immediately place them in the container. Do this horizontally so that the pepper does not fall out of the cucumber.

When cutting cucumbers, you probably have some scraps left over. They can also be used and placed on top of vegetable rolls.

6. Boil water and fill the jars to the top. Cover with lid without twisting. Leave it like this for 10-20 minutes. After this, pour the liquid back into the pan.

7. Add all the ingredients from the list to the brine, except vinegar. Dissolve sugar as much as possible. As soon as the marinade boils, it needs to be boiled for a couple of minutes.

8. Pour the marinade over the shoulders, then add 40 grams of vinegar into each liter jar.

9. Seal the jars tightly and invert them onto the lids to check for leaks. If it does not leak anywhere, then immediately, without turning them over, wrap the jars with a warm cloth until they cool. This will be additional sterilization of vegetables.

10. Usually, I wait until the morning and only then I turn the cans over and move them to the underground or basement.

11. Such a sunny jar of vitamins will disperse melancholy and winter blues in any bad weather. Very tasty, juicy and refreshing. Try it!

4. Video - Korean cucumber salad for the winter

See how easy it is to prepare delicious Korean cucumber fingers. It's easy and quick to prepare. And it gets eaten even faster.

Korean-style cucumbers are always a good solution. They are pleasant to eat at any time of the year. You can serve with meat, cereal side dishes, pasta and potatoes. Even just crunching with ringing cucumbers will be very tasty.

If traditional vegetable preparations You’ve been bored for a long time, 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 one is spicy cold appetizer It will appeal to all lovers of spicy and crispy foods, and after trying it once, you will probably include Korean cucumbers for the winter in the list of your favorite preserves. Let's check?

Cooking cucumbers in korean style It is noteworthy that overgrown and slightly yellowed cucumbers are perfect for this preparation. These are completely unsuitable for pickling, but for cooking savory snack- And how. 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 sharp workpiece, 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 bell pepper, 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 pepper different colors, the preparation will turn out incredibly bright and appetizing. Hot pepper chili 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 to Korean salads in the form of a long straw. 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 very spicy taste and a unique aroma. Easiest to use ready-made seasoning for Korean carrots, which today are not difficult 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 pepper chili on the tip of a knife. From specified quantity ingredients you will get 1 tablespoon of seasoning. If desired, you can also use ground sweet paprika. It is worth noting that coriander is constant ingredient Korean salads, so if you want to prepare the preparation according to all the rules, be sure to add this component.

Korean-style cucumbers for the winter will become an excellent alternative 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 to vegetable mixture marinade and vegetable oil. 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 required amount 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 cans- 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 cling film and put in the refrigerator 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 peppers Chile.
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, onion- in half rings, bell pepper - in 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 cucumbers for the winter will remind you of bright sunny moments warm summer, so hurry up and prepare this delicious snack now! Bon appetit!

Everyone in our family loves Korean salads. And with the beginning of the vegetable season, they are not transferred to our table. We cook carrots, and, and.

This delicious snack is perfect for any occasion - and festive table decorate and please yourself on weekdays. Moreover, it is very, very simple to prepare it. And the set of products is the simplest. Vegetables in summer are abundant either growing in garden beds or sold at the market, and salt, sugar, pepper and vinegar can be found in every kitchen.

Therefore, when you prepare a salad and just eat it, you don’t even really follow the recipe. You add everything to taste. I cut it, seasoned it, let it sit for a while and that’s it – you can serve it. Either for meat, or for chicken, or even for fish. Even just boil the potatoes and put any Korean snack on the table - and a complete and delicious dinner is already ready.

And in order not to deprive ourselves of such goodies in winter, we canned it all vegetable pleasure. Now, of course, even in winter it is not difficult to buy any vegetables. You can prepare Korean salads from them. But, you must admit, can they really compare with vegetables grown in the summer, and even on their own plot?! Or with those brought from Central Asia, where they are the most delicious, literally saturated with sunlight and warmth.

So I say that they cannot compare. Therefore, it is better to preserve a few jars while the season lasts. After all, it’s quite simple to do this, I would even say that it couldn’t be easier.

There are a lot of cucumbers this year. Every day I go to the greenhouse and photograph a large number of them. I distribute it to relatives and children, but they still don’t transfer.

They have already started to linger in the refrigerator. So it’s time to make salads from them for the winter. And of course, the Korean salad comes first. Just imagine - the combination of crispy cucumbers with sweet carrots, seasoned aromatic spices and filled with oil. M...m...m..., just lick your fingers!

By the way, there are several recipes for such salads. First, I propose to consider, in my opinion, the most delicious of them. It is in this form that I prepare it simply as a salad to eat, and prepare it for the winter.

We will also consider other recipes that may also appeal to someone.

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

I plan to preserve two liter jars today. There will be much more salad, but I’m sure my family won’t agree that I wrap it all up. It will be so delicious that they will probably eat a liter jar right away.

Therefore, you can prepare three liter jars, or two liter jars and one half liter jar. It all depends on whether you taste it before seaming. And if you do, then how much of it will be needed to eat.

It should also be said that I usually seal the cans using a seaming machine. I think this method is more reliable. But today I want to screw on one of the jars the way I always do, and I’ll close the second one with a screw cap. And then I’ll compare the taste. Although, most likely, it will be predictably tasty in both jars.

We will need (for 3 liter jars):

• cucumbers - 2 kg
• carrots - 500 gr
• garlic - 1 head
• red Bell pepper— 0.5 — 1 piece
• salt - 2 tbsp. spoons
• sugar - 0.5 cups
• vegetable oil - 0.5 cups
• apple cider vinegar 6% - 0.5 cups
• ground black pepper - 1 tbsp. spoon

Preparation:

1. Pour the fruits cold water in a large container and let them stand for 2 - 3 hours. During this time they will be saturated with water and become crispy.

And if they are crispy at the start, then the snack will turn out the same, and it will be pleasant to crunch on your teeth.

If the vegetables are bought in a store, you can leave them in water for 4 - 5 hours.

2. Wash the jars with soda or other detergent. Rinse thoroughly with water and sterilize using one of the known methods.

• for a couple
• in the oven
• in the microwave

Don't forget that when sterilizing in the microwave, you need to pour a little water into the jar, otherwise it may burst.

The lids also need to be sterilized. They can be boiled in a separate pan for 7 - 10 minutes.

After processing, turn the jars upside down, placing them on a towel, and leave to cool. The lids can also be laid out on a towel.

3. About half an hour before the end of keeping them in water, you can start preparing other products. And let's deal with the carrots first. It must be cleaned and grated to Korean carrots.

Choose a medium nozzle for this so that the carrots have time to pickle. Do not use small ones; with them the salad will lose in terms of aesthetic perception.

Try to rub in such a way that the straw is neat and long.

4. Peel and chop the garlic. To do this, first cut it into plates and then into cubes.

If the cubes turn out to be somewhat large, you can chop them into smaller pieces. small pieces, holding the knife with one hand and lightly holding and pressing with the other. Thus, crumble the pieces as small as possible.

5. Prepare capsicum. You should know that it comes in different degrees of spiciness, and when you add it, it would be good to know what spiciness it has.

Or, first cut half the pod, and later add more if necessary.

6. The cucumbers have already steeped, and you can start slicing them. But first you need to wash them thoroughly and cut off the ends on both sides.

Therefore, try a piece from each fruit from the stalk side. I collected them all together, and they all appearance were the same, but apparently some variety turned out to be so harmful.

And out of the whole batch, 5 of them turned out to be bitter. Although the watering was also the same for all of them. And if I had not tried each of them, my salad would have been spoiled by the bitter taste.

If any specimen has a bitter tail, then simply cut off more of it, and peel the fruit to a third or half.

6. Slice the cucumbers. The cutting method can be different - either into circles or cubes. In this recipe, I like them cut into short pieces, so I cut them that way.

My fruits are not very large, and therefore I cut each of them into two longitudinal halves, then cut them crosswise. And only then I cut each part into 3 more parts. That is, in this way I get 12 blocks from each fruit. If it is too small, then you can cut it into 4 or 8 parts.

The main thing is to cut it in such a way that it has time to marinate and be saturated with juice and spices. And also so that the sterilization process goes without interference, and our workpiece is stored for as long as we need.

If you want to prepare just a Korean salad, without preparing it for the winter, then you can cut the fruits a little larger.

7. Place the cut pieces into a large saucepan or small basin. In such a container it will be easier to mix and marinate.

8. Add carrots to the bowl.

9. Add garlic and hot capsicum there. There is no need to stir yet.

10. Sprinkle salt, sugar and ground black pepper on top. Immediately pour in all the liquid ingredients, that is, vinegar and vegetable oil.

Use unscented oil so that excess aroma does not dominate our olfactory ensemble.

11. Now that all the ingredients have been added, the salad needs to be mixed. I mix it directly with my hands, carefully hooking it with my fingers on both sides and moving all the components. It is preferable to mix the salad with your hands in the sense that this way we will not harm sharp edges spoons contents.

In addition, mixing in this way is much faster and more efficient than with a spoon. Which also causes less damage to vegetables.

12. The next stage involves infusing all components. During this time, the vegetables will release juice, which will mix with all the ingredients present.

The smell in the kitchen, and throughout the house, is simply indescribable. Every now and then, the hand reaches out for a piece of cucumber, ostensibly in order to take a sample. By the way, once again taking a sample, you can determine whether it is worth adding another half of hot capsicum. Or some might want to add a little more salt or vinegar.

There's enough for me and I don't add anything.

Keep in mind that the seeds are the most bitter part of the pod. So you can clean them carefully. Use gloves for this. The juice is strongly absorbed into the skin, and if you touch the mucous membrane of the eye, you can get a slight burn. However, hand washing may not be effective.

13. Let the salad stand for 3 hours at room temperature. At the same time, every hour, or even a little more often, carefully mix the contents with your hands, while trying to ensure that the juice “baths” all the components.

14. After three hours, fill the prepared jars with salad. Try to fill them so that there is enough juice for each. To do this, lightly press each added layer with a spoon. However, not too much so as not to break the cucumbers.

The jars need to be filled as tightly as possible so that no air remains in the sinuses. This is what juice is for, it will fill all the empty space.

15. Pour warm water into a large saucepan, line the bottom with a napkin and place the jars in it. Cover them with lids. Add enough water to the pan so that it reaches the shoulders of the container. It is not recommended to pour water higher, so that when boiling it does not pour under the lid.

16. Bring water in a saucepan to a boil and note the time. For liter jars, the sterilization time will be 30 minutes. For half liter - 15 - 20 minutes.

Count the sterilization time only from the moment the water boils. It is important!

17. Remove the jars using special tongs. Do this carefully so that the container does not fall out or break, and most importantly, does not scald you. We see that the cucumbers have changed their color from green to a pleasant olive color. This means that they have warmed up well and will be stored perfectly.

18. Screw on the lids. I simply screw one, and roll the other using a special seaming machine.

Take out the jars one at a time. Take one out, screw it on, then take out the next one. And so on.

19. Turn the jars over and place them on a towel. Wrap the top, tightly covering with a blanket or towel. Leave until completely cooled, about a day, or a little less.

20. Then turn them over to their usual position. Store in a cool, dark place, away from heating appliances.

Today I offered you a recipe that uses two kilograms of vegetables. I usually prepare this salad in double quantity, that is, from 4 kilograms. It turns out I have 5 - 6 liter jars, depending on how much you want to eat. This, in principle, is quite enough for me for the winter.

But today I want to show you how to prepare salads in Korean and other ways. Therefore, I will have the same number of jars, but the contents in them will be different.

And before we start the following recipes, I would like to draw your attention to the fact that all subsequent options will be shorter in description. I will not describe in such detail all the smallest nuances common to all recipes, so as not to lengthen the reading. Therefore, read the subsequent recipes along with the first, since I tried to write everything in the most detail.

The most delicious Korean salad made from 4 kg of cucumbers

If you add bell pepper to the main vegetables, you will get absolutely new salad with new taste and content. This is good, because the salad seems to be the same, but not quite.

Pepper not only adds a new note of flavor, but also simply magical aroma. Which makes Korean salad even more desirable.

We will need (for 6 liter jars):

• cucumbers – 4 kg
• carrots - 600 gr
• bell pepper – 600 gr
• garlic - 2 heads
• hot capsicum - 1 pc.
• sugar - 1 glass
• salt - 4 tbsp. spoons
• apple cider vinegar 6% - 1 glass
• vegetable oil - 1 cup
• ground black pepper - 2 tbsp. spoons

Preparation:

For this salad, I decided to use lettuce varieties. They can be beautifully cut into circles, and the snack will turn out not only tasty, but also beautiful.

1. Soak the fruits in cold water to make them even crispier. The soaking time can range from an hour if they have just been picked from the garden, to 4 - 5 hours if the vegetables were bought in a store.

2. Wash and sterilize jars and lids.

3. Peel the carrots and grate them using a Korean carrot grater on the medium attachment.

4. Peel the bell pepper from the stalk and seeds and cut into thin strips in any way. The main thing is that the straw is not too thick.

5. Wash the cucumbers after soaking in cold water. Cut off the ends on both sides. Try the tip on the butt side, especially if you are not using the salad variety, but the regular one. If it is bitter, then the skin must be peeled until the vegetable stops being bitter.

6. Cut them into circles 0.7 cm thick. Place them in a large saucepan or basin.

7. Add grated carrots to them.

And chopped bell pepper.

8. Peel and chop the garlic. Cut the capsicum into rings and add both to the vegetables.

9. In a separate bowl, you can make the marinade by mixing salt, sugar, pepper, oil and vinegar. Or you can simply add all these components to the basin.

Do not use for preservation iodized salt. It causes fermentation, which can cause the jars to “explode.”

10. Mix the contents, either with your hands or with a spoon. Especially if the cucumbers, like mine, are salad cucumbers. They are quite hard and will not break when mixed.

11. Leave our salad to steep for 3 hours. During this time, stir it several times so that it releases the juice and is thoroughly saturated with it.

There should be quite a lot of juice. And that’s good, we will just need it during the sterilization process.

12. Fill the jars with salad. Fill them fairly tightly, pressing down lightly with a spoon so that the vegetables are coated with the marinade. When the container is almost filled, and exactly half of the juice is obtained, insert a spoon from the edge of the jar and release any air that may have accumulated in the sinuses.

It is advisable that there is no air left in them.

Then add more vegetables and juice, filling the container almost to the brim.

Cover the jars with lids. Just cover it up for now; it’s too early to tighten them.

13. Pour warm water into a large saucepan and place a napkin on the bottom. Place jars covered with lids on it. Add water until it reaches almost to your shoulders. And bring the water to a boil.

14. After boiling, note the time. We will sterilize for 30 minutes, these are liter jars. If you prepare salad in half-liter containers, then it will take 20 minutes to sterilize, and if you prepare 750 gram containers, then 25 minutes.

15. When the allotted time is up, take out the jar and screw it on with the lid. Then take out the next one and screw it on.

16. Turn the jars upside down and place them on a towel. Cover with a blanket or other towel. Leave in this position for a day.

17. Then turn it back over and store it in a cool, dark place. In an apartment this could be a dark pantry, or in your own home it could be a basement.

In this recipe, bell peppers can be replaced with tomatoes. The cooking method remains unchanged.

Korean cucumbers for the winter with seasoning for Korean carrots

No matter how diligently one collects cucumbers, one or two will still hide somewhere. And it happens that you miss a day or another, you don’t collect them on time, you go into the greenhouse, and huge fruits are already hanging there. And please tell me what to do with them?

And there is a way out. You can grate them and make a delicious Korean snack. Which is what I propose to do in the next recipe.

We will need (for three 750 gram jars):

• cucumbers - 2 kg
• carrots - 300 gr
• garlic - 1 head
• hot capsicum - 0.5 - 1 pc.
• salt - 2 tbsp. spoons
• sugar - 0.5 cups
• ground black pepper - 0.5 tablespoon
• mixture for Korean carrots - 1 tbsp. spoon
• apple cider vinegar 6% - 3 - 4 tbsp. spoons
• vegetable oil - 0.5 cups

Preparation:

1. First keep the cucumbers in the refrigerator for 2 - 3 hours, then add water and let them soak in it. You can leave them in water for 2 - 3 hours. Overgrown fruits, as a rule, are no longer as hard as young ones. Therefore, in order for them to grate well, they must first be cooled and then saturated with water.

2. Wash the fruits prepared in this way under running cool water and cut off the ends on both sides. Be sure to try each specimen from the tail side. Overgrown fruits can often taste bitter in this area. If you find such a specimen, be sure to cut off the peel to the place where the bitterness ends.

If this is not done, then even one missed bitter fruit can ruin the entire salad.

3. Grate the cucumbers using a Korean carrot grater. You can use both medium and large nozzles.

If the fruit is already very overgrown, then rub only its hard part. As a rule, such specimens have quite large seeds already formed in the middle. And it’s clear that you won’t be able to rub them with a straw. And we don’t need porridge in our salad.

Therefore, grate only the hard part from which the straw is made, and soft part Set aside with seeds. By the way, you can simply cut it into strips somewhat larger than what you get on a grater. Or you can just throw it away. Here, do as you please.

You can grate the fruits immediately into a large bowl or small basin, in which we will prepare our salad.

4. Now it’s the carrots’ turn. It should also be grated on a Korean carrot grater, but preferably on a medium attachment so that it has time to marinate.

Add grated carrots to them.

5. Peel and chop the garlic. Cut the hot capsicum into rings. You can add only half a pod, or you can add a whole one. It will depend on taste preferences, and on the degree of spiciness of the pepper itself.

If desired, you can cut two pods. Don't forget that the seeds are the hottest part of the pepper, so remove them from the pod first.

Add chopped ingredients to vegetables.

6. Add sugar, salt and ground black pepper to them. Add vinegar and oil. Add vinegar first 3 tbsp. spoons. Then, when the salad has stood for a while, you can taste it. Or it’s better to try the juice that it will release. Then you can determine what else you want to add.

Since I use 6% apple cider vinegar, adding 3 tablespoons was not enough for my taste. And so I added a little more

7. And in this recipe we have one more component - seasoning for Korean carrots. By the way, it is actively used to prepare Korean salads. And when we cooked, we also added this seasoning.

I suggest adding it in the amount of one tablespoon, although you can add a little more. But for my taste, a spoon is enough. After all, we already use the most basic ingredients for the marinade - a mixture of peppers, garlic, and vinegar.

Again, I suggest you add only a spoonful at first, and then, after trying, decide for yourself whether you need to add more.

8. Mix everything, trying to ensure that all ingredients are distributed evenly.

9. Leave to infuse at room temperature for 2 - 2.5 hours. Gently stirring occasionally.

After some time, quite a lot will be released delicious juice. This is juice with a marinade in which the contents will be marinated.

10. While the salad is infusing, it’s time to wash and sterilize the jars.

11. Well, they are ready, the appetizer is ready. It must be divided into jars, distributing both the thick and liquid components evenly. I got exactly three 750 gram containers.

Perhaps there would have been more, but some of the cucumbers were bitter and I had to mercilessly cut off the bitter parts. Therefore, their weight has decreased somewhat.

12. You need to fill the jars tightly, while trying not to leave any air bubbles inside. And also try to keep the vegetables on top covered with juice.

13. We will also sterilize our salad. And we will do this in the same way as in previous recipes. And I decided to close this snack with screw caps.

In principle, there is no difference at all. The entire sterilization process is the same, no matter what kind of lids we use.

And so pour a little warm water into the pan, line the bottom with a napkin and put the jars in it. Don’t screw the lids on yet, just cover the salad with them and that’s it. I have a large saucepan and can fit three jars in it at once.

This is good, because if you sterilize them one at a time, the time for preparing the workpiece immediately increases three times.

But here, you sterilize jars for only 25 minutes, and this is for everyone at once. And then you twist them.

If you use liter jars, then sterilize them for 30 minutes. And if it’s half a liter, then 20 minutes.

14. After the measured time has passed, take out one jar at a time and screw the lid on as needed. Turn the jars over and cover with a warm towel. The sterilization process will continue for almost a day. That is, until the contents slowly cool.

15. Store preserved food in a cool and dark place, preferably no more than a year.

All the recipes that we discussed above involve sterilization. But here's a recipe to avoid doing this.

Video on how to prepare delicious cucumbers in Korean without sterilization

As you probably understand, in order to make any preparation for the winter, the product must be heat treated one way or another.

And if we do not want to sterilize the product in a jar, then it still needs to be heated and boiled. But you can do this in a saucepan. And here is one of such recipes.

Be sure to check out the recipe! And if you don’t even want to use it, then you can simply spy on some interesting aspects of the preparation itself for the winter.

Today we looked at the basic recipes for preparing cucumbers in Korean for the winter. There are also ways in which, for example, tomatoes are added to the ingredients. The cooking method remains almost the same. Take recipe No. 2 as a basis and use tomatoes instead of bell peppers. Or use them together with pepper, which is also quite acceptable.

Mustard can be used as an additional seasoning, or spicy sauce Chile. All of these are amateur recipes, and they can be reproduced if desired.

You can add seasoning for Korean carrots to any of the recipes. This will change the taste a little. Although, if you try to prepare the preparation according to recipe No. 1, you will understand that there is no need to add anything there. The taste is quite balanced. What is called “neither subtract nor add”!

But to know the process, I have to say about it.

From two kilograms of fruit, the salad yields approximately 3 liter jars. Accordingly, 4 kilograms of vegetables will yield 6 liter jars. If we don’t cut them, but grate them three times, then we get about three 750 gram jars.

And I want to remind you that salad can be eaten just like that, or prepared for the winter. Fresh, of course, it is especially tasty. And it is always eaten without a trace. Therefore, when you prepare salads, keep in mind that liter jar can easily be eaten right after dinner.

You can store freshly prepared salad in the refrigerator for 3 - 4 days.

So prepare the salad both for everyday food and for storage for the winter. It will be delicious in both cases.

Bon appetit!