Korean cucumbers: the most delicious recipe and the best ideas. Instant Korean cucumbers for winter - the most delicious step-by-step recipes with photos

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The most delicious recipe with seasoning for Korean carrots

We need:

Cucumbers - 2 kg
Carrots - 500-700 g
Garlic - 3-4 cloves (medium size)
Seasoning for Korean carrots- 1 tbsp. spoon
Coarse salt (without additives) - 2 tbsp. spoons without a slide
Granulated sugar - ½ cup
Vinegar (table, 9%) - ½ cup
Vegetable oil - ½ cup

*Hot pepper (optional) - up to 10 g (or a piece 1-2 cm long)

Please note that:

1 glass - 250 ml
From the specified amount, about 3 liters of seams are obtained.
We recommend placing it in small 500 ml jars. The time for their sterilization over low heat is 10-15 minutes from boiling water
If the jars are 1 liter, sterilize for 20 minutes. The cucumbers in them may turn out less crispy.

How to cook cucumbers in Korean for the winter.

Before chopping, soak the cucumbers for at least 1 hour in cold water, better for 2-4 hours.

This is what you should do with any cucumber preparations. Lightly salted classic or cucumbers, saturated with moisture, will be crispier when pickled and pickled.

We cut off both sides of the poured cucumbers and taste them for bitterness, just in case.

For the perfect crunch, cut the main characters quite large - into cubes 4-6 cm in length.

Small cucumbers (slim ones up to 10 cm) can be cut quite simply. Cut in half lengthwise and cut each half in half again. We get quarter-blocks.
Vegetables that are thicker and longer are cut lengthwise twice into 4 narrow pieces. Let's cut these long quarters across the middle. We get eight-piece blocks.

We grate the carrots on any suitable grater - for Korean carrots, Berner, etc. We need thin straws. We send the slices to the cucumbers.

Peel the garlic and cut into thin slices. If you don’t want to mess around, pass it through a press or three on a fine grater.

If we use the optional component chili pepper, then cut it into thin rings. For noticeable spiciness, a small piece of 1-2 cm is enough. Focus on your love for spiciness. Please note that if you do not peel the pepper, then a few seeds, which contain the main heat, will end up in the salad.

We send savory ingredients to two main vegetables.

Making a dressing for vegetables. In a separate bowl, mix salt, sugar, Korean seasoning, oil and vinegar. Pour into a bowl with vegetables and mix all ingredients thoroughly.

Cover with a lid and place in the refrigerator to marinate for 4-5 hours.

During this time it is advisable stir the salad 2-3 times- for uniform impregnation of the pieces.

Cucumbers acquire a pleasant taste after 3-3.5 hours of marinating.

You can do some simple preparation in the evening, and transfer it to jars and sterilize it in the morning. Don't be afraid to overcook the vegetables. 8-10 hours of infusion will not spoil them, but a lot of juice will be formed. This is convenient for packing into jars to fill vegetables up to the very neck.

Choose a convenient mode and be sure to try the salad as you go. This is a mouth-watering vitamin thank you for your culinary efforts.

How to sterilize cucumbers in Korean for the winter.

Everything is as usual. Needed sterilized lids and jars, in which we tightly pack the salad. Pour the marinade from the bottom of the container evenly into the jars. Works quickly with a small ladle. It also needs to be washed with soda, rinsed and doused with boiling water.

Place a cotton towel on the bottom of a large deep pan. We put the jars with the salad and fill the pan with warm water - up to the hangers of the jars. It can also be cold. The main thing is not to use boiling water, so that the glass does not burst due to temperature changes. Cover the jars with lids without screwing them on.

Bring to a boil, reduce heat to moderate. We need, so that the water gurgles slightly. At such a low boil, we sterilize the seams for the required time, depending on the volume of the container.

Let us repeat how many minutes we need to sterilize different jars:

For 500 ml - 10-15 minutes. Maximum vegetable crunch guaranteed!
For 1 liter cans - 20 minutes. Vegetables may turn out softer.

In any case, during heating, the bright cucumber peel will change color to protective.

We take out the jars after sterilization and close them with a lid - whatever you are used to, with or without a key.

Quickly turn it over, twist it left and right and tilt it, checking to see if the marinade is leaking. We put it in a secluded place and cover it with a blanket. The wrapped jars should cool slowly.

So the favorites of the Slavs are ready for the winter in a Korean-style filling. Cucumbers will last well until winter days and will delight you with a moderately sweet, spicy-spicy taste.

Carrots add an exotic flair to the recipe. That's why we haven't done this kind of roll-up without her yet. It seems to us that pure cucumber preservation will turn out worse using this method.

Hit parade of ideas for cutting and composition

1) What vegetables should I choose?

In any pickles and marinades, the pickling variety of cucumbers is the most delicious. Don’t be intimidated by the tricky words; choosing these is easy. We buy medium-sized cucumbers (maximum 14 cm in length), which have pimply skin. The color can vary - from solid bright emerald to regular green with light spots.

2) Cutting is everything!

For the most delicious recipe for Korean cucumbers for the winter, it is very important correct cutting vegetables We need the cucumbers to be so thick that they do not soften after sterilization. Therefore, it is better to make it thicker, not thinner. We make only two versions: sticks and weighty rings 1-1.2 cm in thickness.

Moderately thin carrot sticks- out of competition. Although... If we had to do it with a knife, we would think twice. We love it when delicious dishes are prepared quickly and easily. Therefore, loyal fans of the Berner grater.

Just behind the leader - set cucumber slices(about 1 cm thick) and thin carrot slices. They are easy to trim from the root crop with the most ordinary vegetable peeler (vegetable peeling knife).

You can reduce the work by using mugs with a v-shaped grater attachment ala Berner. The main thing is to adjust the step. Otherwise, very thin cucumber slices will lose their elasticity during sterilization.

The last option for no-frills carrots is to grate them on a regular coarse grater. Casual and quite tasty. The advantage is that such a grater is always available, even at the dacha, where there is no other tool at hand.

3) What does red hot pepper give if we use it in this cucumber preparation?

Component required only for dedicated lovers of spicy dishes. Pepper slices are the easiest way to adjust the spiciness - to your taste. You can chop more or less, or remove or leave the seeds.

4) How to make Korean seasoning at home?

Seasonings may not be available in the nearest store, especially during the preparation period.

In this case, you can replace it with regular ground black pepper. Use the same amount freshly ground powder from peas. A mortar, coffee grinder or food mill will come in handy. In our recipe it is 1 tbsp. spoon. There will be no critical loss in taste.

And if you still really want to comply with the canon with coriander, you can make a “Korean-style” spice mixture with your own hands. There is nothing complicated!

Here is the proportion of spices:

Coriander (seeds) - 1-1.5 teaspoons
Black peppercorns - 1 teaspoon

*Grind both spices in a coffee grinder or grind in a mortar.

Dried garlic (if granules, also grind) - 1 heaped teaspoon
Chili pepper (ground) - on the tip of a knife.

With a slight movement of the hand, the powders turn... into the famous authentic seasoning. The magic of cooking!

We will be glad if your first acquaintance with Korean cucumbers for the winter includes the most delicious recipe in the obligatory set of seams. Spicy, moderately sweet, crispy and colorful, these vegetables are swept off the table both on weekdays and on holidays.

Go ahead and take a look at “Easy Recipes” - “Homemade Cooking”. Great ideas for winter are constantly being updated!

P.S. A short video with an original cucumber dish - with soy sauce, sesame seeds and without carrots:

Thank you for the article (1)

The secret of Korean carrots has traveled thousands of kilometers and found its sincere fans in different sides Atlantic Ocean. The bravest housewives began culinary experiments using the same technologies, but with different products. They also got to cucumbers, and not only young fruits are suitable for salad.

After all, even the most caring housewife can find large cucumbers in her garden beds. It takes a day to miss how the giants lie among the green foliage or hang from the vines twining along the trellises. You don’t want to eat overgrown vegetables when there are plenty of crispy young cucumbers. But it’s also wasteful to throw away crops - literally everything is useful in a good farm.

You can prepare a Korean-style salad for the winter from overgrown fruits. The dish will turn out tasty and unusual; hardly anyone will guess that its main ingredient is slightly yellowed cucumbers. Rating in this material the best preparations for a long winter.

Korean cucumber salad with carrots for the winter - the most delicious photo recipe step by step

At minimum set The products produce an amazing tasting winter wrap. Greens of any size will go into a cucumber salad. If there is no special grater in the kitchen, you can chop the carrots using a regular one. The taste will not be lost from such a substitution, however, appearance will suffer a little.

Cooking time: 6 hours 30 minutes

Quantity: 5 servings

Ingredients

Cucumbers: 1.5-2 kg
Fresh carrots: 0.5 kg
Ready seasoning for Korean carrots: 10 g
Garlic: 2 large heads
Sugar: 125 g
Salt: 50 g
Vinegar 9%: 120 g
Red pepper: optional

Cooking instructions

Korean cucumbers for the winter without carrots

It is clear that most of Korean salad recipes typically include the “progenitor” – carrots. But here is one of the secret recipes where cucumbers do just fine without it.

Products:

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

Algorithm of actions:

Prepare the cucumbers by soaking them for several hours, cutting off the ends. Cut the fruits lengthwise into 4 parts. If they are long, then also in half. Place in a large container - an enamel pan or bowl.
In another container, mix the remaining ingredients, first peel and chop the garlic.
Pour the aromatic spicy oil mixture over the prepared cucumbers. Leave to marinate.
Shake the container every hour. After 5 hours, begin sterilization.
Place the fruits in clean, sterilized half-liter containers. Pour in the released juice and marinade. Place in a saucepan with water. Heat.
When the water boils, sterilize for a quarter of an hour. Cork.

Spicy, aromatic cucumbers in winter will help you remember the brightest moments of your summer holiday!

Korean-style cucumbers recipe for the winter “You’ll lick your fingers”

The following recipe is somewhat similar to traditional pickling cucumbers, but a large number of seasonings and spices make the dish very aromatic, spicy and incredibly tasty.

Ingredients:

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

Algorithm of actions:

Cut the cucumbers lengthwise into 2 or 4 parts, place in enamel dishes(metal containers without enamel are not recommended, since vitamins in them are quickly destroyed).
Sprinkle salt and sugar on top, pour over vegetable oil and vinegar. Mix carefully, trying not to crush the cucumbers. Leave to marinate for 3-4 hours, shaking occasionally.
Sterilize containers. At the bottom of each, first put an umbrella of dill, then 3-4 peppercorns, garlic, best passed through a press.
Next, place the fruits tightly, pour in the remaining marinade (with the released juice).
Place the filled jars in a container with warm water for sterilization. Boil.
Let stand for 15 minutes for half-liter jars, 20 for liter jars. Cork.

Open it in winter, enjoy the amazing taste, and mentally thank the Koreans for the great recipe!

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

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

Ingredients:

Small young cucumbers - 4 kg.
Garlic – 1-2 heads.
Ground black pepper – 2 tbsp. l.
Mustard powder – 2 tbsp. l.
Vegetable oil – 1 tbsp.
Vinegar 9% – 1 tbsp.
Sugar – 1 tbsp.
Salt – ½ tbsp.

Algorithm:

Soak the cucumbers for several hours. Wash, cut off the tails, cut lengthwise into several pieces if desired. If the cucumbers are long-fruited varieties, then also crosswise.
Make the marinade in a separate container by mixing all the other ingredients.
Pour the prepared marinade over the cucumbers placed in a large container. Leave for 3 hours to marinate well.
Place tightly in jars (liter or half-liter). Add marinade to the neck.
Sterilize for 10 minutes. Using sterilized lids, roll up.

Very sharp and very delicious cucumbers in Korean will undoubtedly become the main dish on the table!

How to make Korean cucumbers on a grater for the winter

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

Ingredients:

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

Algorithm of actions:

Prepare the cucumbers, cover with water for 4 hours. Wash thoroughly. Trim the ends. Grind using a grater.
Wash and peel the carrots. Carry out the same technological process As with cucumbers, grate.
Pass the cloves of garlic, peeled and washed, through a press. Send to vegetables.
Prepare the marinade - mix oil, vinegar, Korean seasoning, salt, sugar. Pour the delicious-smelling marinade over the vegetables.
Leave for a while (4-5 hours). Be sure to lightly shake the vegetables every hour to ensure even marinating.
Sterilize salad jars in the oven. Place vegetables in them. Add marinade, the amount of which will increase due to the released cucumber juice.
The process is not complete - the jars must be sterilized in a container of boiling water. You need to place the jars in warm water and then bring it to a boil.
Leave for 15-20 minutes. After sterilization, roll up and cover with something warm (blanket, rug).

A magnificent, bright and tasty duet of cucumbers and carrots will delight you more than once in a snow-white winter!

Preparing Korean cucumbers for the winter with mustard

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

Ingredients:

Cucumbers – 4 kg.
Garlic – 1 head.
Mustard powder – 2 tbsp. l.
Ground hot pepper – 2 tbsp. l.
Salt – 100 gr.
Granulated sugar – 200 gr.
Vegetable oil – 1 tbsp.
Vinegar 6% – 1 tbsp.

Algorithm:

It is advisable to take the smallest cucumbers with thick skin and consistency. Soak for 3 hours. Rinse with a brush. Trim the ponytails. Can be cut lengthwise.
Peel the garlic. Rinse, grate or crush using a press.
Mix garlic with oil, vinegar, add spices, mustard, sugar and salt to the marinade. Stir and pour over cucumbers. Again stand for 3 hours.
This recipe requires extensive sterilization. First you need to sterilize the containers themselves. Then place cucumbers in each, pour marinade so that it covers the fruits completely.
Place the filled jars on a cloth in a large saucepan. Add water. Bring it to a boil.
Leave for 10 minutes for half-liter containers, 20 minutes for liter containers.
Roll up. After cooling, go cold.

Household members can only wait patiently for the hostess to invite them to a tasting of cucumbers - crunchy with a sharp, incomparable taste!

Korean cucumber recipe for the winter without sterilization

Most of the Korean cucumber preparations require sterilization, but this important process is not very popular with some housewives. For the laziest, there is a recipe that does not require sterilization of the jars. In addition, the dish is rich in vitamins, since the cucumbers are accompanied by bell peppers and tomatoes.

Ingredients:

Cucumbers – 3 kg.
Tomatoes – 1.5 kg.
Bell pepper – 4 pcs.
Hot pepper – 1 pod.
Garlic – 1 head.
Salt – 2 tbsp. l. (with a slide).
Sugar – 1 tbsp.
Sunflower oil – 1 tbsp.
Vinegar 6% – 1 tbsp.

Algorithm:

Prepare vegetables - wash, peel, trim the ends of cucumbers, and trim the stems of peppers and tomatoes. Seeds from bell pepper put away.
Place the garlic with tomatoes and peppers (bitter and sweet) into a meat grinder; these vegetables will become part of a tasty, aromatic marinade. Add salt to them sunflower oil, sugar.
Cut the cucumbers into equal bars. Pour over the marinade.
Put on fire. When boiling, turn the heat to low. Cook for 10 minutes. Pour in vinegar. Cook for another 5 minutes.
Sterilize containers for storing salad. Place cucumbers in hot jars and pour marinade over them.
Cork. Cover with a warm blanket until the morning.

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

Korean salads are not translated in our family all year round. We consider Korean cucumbers one of the most delicious. Let's do quick option preparations, and we certainly prepare a couple of jars for the winter. I offer some of the most delicious recipes for an amazing spicy snack. It's a busy time now, we grab everything that comes into view and send it for conservation.

In winter, boil a quick fix potatoes and opening the treasured jar, you will thank yourself a hundred times for your summer troubles. Because a spicy, sweet and sour snack is always a success.

Recipe for Korean cucumbers with carrots

This universal recipe, which I personally think is the best. He instant cooking, and having made a large portion, you can set aside some for food and prepare the rest for the winter.

Required for a liter jar:

Cucumbers – kilogram.
Carrots – 250 gr.
Garlic - half a head.
Salt - a large spoon.
Sugar – 3 large spoons.
Hot chili pepper – ½ part of a pod.
Sunflower oil – ¼ cup.
Table vinegar – ¼ cup (tastes better with apple vinegar, it is softer and does not have a pronounced vinegar aroma).
Ground pepper - a tablespoon.

Preparation recipe:

To make the cucumbers firm, soak them for 2-3 hours. This will provide a pleasant crunchiness to the workpiece. For greens picked from the garden immediately before harvesting, this step can be skipped.
Chop the peeled carrots into strips on a Korean grater. I advise you to choose a medium nozzle, then the carrots will have time to marinate at the same time as the cucumbers.
Peel the garlic cloves and chop into small cubes. Cut the pepper into thin rings.
Do not cut the cucumbers large, but do not cut them too small either. Make thin bars or straws, like in my photo. I want to say that the cutting method has no of great importance, if you simply cut cucumbers and carrots into rings, winter preparation will not become worse.
Place the ingredients in a bowl, add the garlic. Salt, sprinkle with sugar, ground pepper and throw in the chili rings. Pour in vinegar and oil at the same time.
Stir korean salad hands and forget for a couple of hours - time enough to marinate vegetables.
The preparation will release marinade juice abundantly - this is a good time to take a sample. Determine by taste what needs to be added before rolling.
Set aside some of the salad for eating, and distribute the rest into jars.
For better preservation, I recommend sterilizing the salad. For a liter jar, 20 minutes is enough.
After this time, remove the jars from the pan, screw them on, turn them over and cool.
Then check the tightness of the seal and tighten the lids if necessary.

Cucumber salad with Korean carrot seasoning

Korean seasoning intended for carrots is perfect for preserving winter cucumber salad. There is another option for preparing for the winter: immediately put in Korean-style carrots, already prepared.

Tip: Korean seasoning is easy and simple to make yourself. To do this, take ground coriander - tbsp. spoon. Add half a small spoon each of black pepper, nutmeg, cardamom and cloves. This standard set spices

Take:

Cucumbers – 1.5 kg.
Hot pepper – 2 pods.
Carrots – 2 medium pieces.
Seasoning for carrots – ½ pack.
Garlic – 2 heads.
Granulated sugar - 3 large spoons.
Salt – 2 large spoons.
Vegetable oil – 100 ml.
Vinegar 9% - 100 ml.

How to cook cucumbers in Korean:

Soaked in cold water for 3-4 hours, divide the cucumbers into elongated cubes. Grate or cut the carrots in the same way as cucumbers.
Remove the seeds from the pepper and finely chop. Peel the garlic, divide into cloves and finely chop.
Place vegetables in a saucepan, season with spices, including the seasoning from the bag.
Stir and move on to other things. Periodically recall and mix the contents.
After 3 hours, divide vegetable salad among the jars, distribute the marinade.
Sterilize the workpiece and cool it by turning it over. Then store it for the winter. Sterilization time: 0.5 liters – 15 minutes. Liter jar sterilize a little longer - 20 minutes.

Korean cucumbers for the winter - recipe without sterilization

The recipe is from the instant series and does not require sterilization. The most delicious salad can be eaten immediately and prepared for the winter.

Stock up:

Cucumbers – 3 kg.
Onion – 500 gr.
Carrots – 500 gr.
Sugar – 180 gr.
Vegetable oil – 100 ml.
Salt – 100 gr.
Table vinegar – 100 ml.
A package of Korean seasoning.
Garlic – 2 heads.

How to make Korean cucumber salad:

Grate carrots and cucumbers to prepare vegetables in Korean style.
Divide the onion into half rings, grind the garlic cloves into a paste.
Combine the ingredients in a saucepan, add the spices and mix thoroughly, distributing the seasonings among the vegetables to be pickled. Leave the salad to soak in the marinade.
After 2 hours, put it on the fire directly in the pan.
Start bringing to a boil over low heat, taking your time. After boiling, cook for a quarter of an hour. The cucumbers will change color, you will notice it immediately.
Pack the product into pre-sterilized jars and screw. It is advisable to store the salad in the cold.

Tip: if you like to experiment, make a snack with mustard or sweet pepper. Two ingredients will add their own flavor to the salad. Many people like it.

Video recipe for Korean cucumbers for the winter. Watch and repeat step by step. Good luck with your preparation.

To prepare for the winter delicious cucumbers There are many recipes in Korean. Some preparations can be closed quickly, while others require more time to prepare. Each of them is good in its own way.

Today I bring to your attention a recipe that our family says is the best... delicious options blanks. Step-by-step photos will help you better understand the preparation described here.

How to make cucumbers in Korean for the winter

Let's take 1.5 kilograms of cucumbers. You can take both overgrown and long ones. To make the cucumbers crunchy in the preparation, soak them in cold water for 4-6 hours. After this procedure, they will not only be crispy, but also acquire a rich green color.

Cut the dried cucumbers into slices 4 centimeters long. Don’t forget to cut off the “butts” on both sides of the fruit.

Now, let's take care of the carrots. Wash and peel 750 grams of root vegetables. We grate it on a Korean carrot grater or cut it into strips by hand.

This is approximately 70-80 grams.

For the marinade we will need: vinegar 9% - 100 milliliters, refined vegetable oil– 100 milliliters, 1.5 heaped tablespoons of salt, sugar – 100 grams, 20 grams of seasoning for Korean carrots (2 tablespoons) and chopped garlic.

Mix all the ingredients together and pour this aromatic “potion” over the prepared cucumbers and carrots.

Mix the Korean cucumber salad prepared for the winter thoroughly.

And put it in the refrigerator for 8 hours. I was able to withstand 10 hours, but this did not affect the result.

So, through certain time the workpiece will release juice and be completely immersed in the resulting aromatic brine. Mix it again and put it in clean sterile jars, pour delicious brine on top. Cover with clean lids.

Next, put the jars in an empty pan for sterilization. Don't forget to place a piece of fabric on the bottom. Let's fill it up cold water so that the water covers the jars with the workpiece up to the hangers. How this looks in practice can be seen in the photo.

Over high heat, bring the water to a boil and slightly reduce the heat. Sterilize cucumbers in Korean for 20 minutes. Then we tighten the lids and set them aside for a day.

From the presented quantity of preparation products, 3 jars of 0.7 liters each and one half-liter jar were obtained.

You can store this tastiest Korean cucumber salad in a cool place all winter. All products turn out very tasty and crispy. This preparation is popular not only among adult eaters, but also among children’s groups, because of its bright color. And it turns out to be more useful due to the presence of carrots.