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Korean cucumbers are the most delicious salads of spicy crispy vegetables for the winter. Korean cucumbers - the most delicious instant recipes

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 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 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 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 pepper 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 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 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 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, 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 cucumbers for the winter will remind you of the bright sunny moments of a warm summer, so hurry to prepare this delicious snack now! Bon appetit!

With the onset of summer, the harvest season begins. It can be berries, fruits, vegetables. It’s the latter that we’ll be talking about today. Namely about cucumbers. Since at this time we can consume them in unlimited quantities.

I recently wrote about how to make them as well. Today I want to pay attention to Korean recipes. This preparation can be made from any green beauty, even an overgrown one. After all, it very often happens that we simply overlooked some cucumber that was hidden in the leaves. And the next day it is already so big that it is no longer suitable for pickling or eating.

And in the cold winter time you always want to remember summer. Therefore, let’s take out a jar of yummy food and indulge in memories. And as a snack this is a very good option.

This method is quite simple and fast, since you do not need to spend additional time on heat treatment of the contents of the jars. It is quite spicy as hot pepper is added to it. But you can reduce the quantity or, on the contrary, increase it if you wish.

Ingredients:

Cucumbers – 2 kg;
Carrots – 500 gr.;
Bell pepper – 500 gr.;
Onions – 500 gr.;
Hot pepper – 1 pc.;
Garlic – 1 head;
Salt – 1.5 tbsp. l.;
Sugar – 100 gr.;
Vegetable oil – 100 gr.;
Vinegar 9% – 100 ml.

Preparation:

1. First, wash the cucumbers under running water and dry them thoroughly. Let's cut them into circles, and very large ones into smaller ones. Also, their thickness should not be very large, about 0.5 mm, but not quite thin. We put them in large saucepan.

2. We also rinse the bell pepper and wipe it with paper towels. Cut in half and remove seeds. Now cut into short strips. We send it there too.

To make the salad more colorful, use peppers of different colors.

3. Peel the onion and chop it into small cubes.

4. We also wash and peel the carrots. Three of it on a grater for Korean carrots. Or just cut it into strips. We send it to all vegetables.

5. We also add garlic passed through a press and chopped hot pepper to the pan.

Don't forget about spices: sugar and salt, as well as vegetable oil and vinegar.

Salt for canning is needed without additives, that is, regular table salt. Because otherwise all our preparations will turn sour and “fly up into the air.”

6. Mix everything thoroughly and leave for 2 hours at room temperature.

7. During this time, we will prepare the jars and lids. They need to be washed thoroughly with detergents and turned over so that all the water drains out.

8. Place the salad on the fire and bring to a boil. During this process, it will shrink thoroughly and release even more juice. Cook for one minute. During this, you will notice that the cucumbers have changed color, which means everything is ready. Turn off and place hot in jars.

9. Immediately roll up the lids and cool upside down under the blanket.

We store this salad in a cool, dark place.

Recipe for cucumbers with Korean carrot seasoning

All options are very tasty. But, if you doubt the taste, then I suggest using seasoning. It will give the salad uniqueness and originality. And I know for sure that it will stand and not deteriorate.

Ingredients:

Cucumbers – 2 kg;
Carrots – 0.5 kg;
Sugar – 100 gr.;
Salt – 50 gr.;
Garlic – 1 head;
Korean vegetable seasoning – 10 g;
Vinegar 9% – 125 ml;
Vegetable oil – 125 ml.

Preparation:

1. First, we need to wash and dry the cucumbers. After all, we don’t need excess moisture. We cut them into circles, and large ones can be cut into halves or quarter circles. In fact, the size of the plastics does not greatly affect the taste of the salad. Place them all at once in a large container to make it easier to mix everything later.

2. Now let's take care of the carrots. We also rinse and clean it. Now we need to grind it. It is better to do this using a Korean grater or a special knife. But those who don’t have it can simply cut it into thin strips using a regular knife or into circles. We send it to cucumbers.

3. It’s time for the garlic. We also peel it and simply squeeze it through a press. You can also chop it with a knife or grate it on a fine grater. Add it to the vegetables.

4. Now add vegetable oil and vinegar there. Add sugar and salt. You can send all the seasoning if the bag says it contains 10 grams. If more, for example 30 grams, then only part of the pack (1/3).

5. So, mix everything thoroughly and leave for 4 hours at room temperature.

Do not forget to periodically stir the contents of the container.

6. During this time, prepare the jars and lids. They need to be washed thoroughly with baking soda or detergents. There is no need to sterilize, as we will do this later.

7. Now we put the salad in our bottles along with the juice that it released and cover with metal lids. We put them in a large pan, on the bottom of which we lay a cloth or put a special stand. Fill it with warm water up to the hangers of the cans and turn on the heat. At first it should be strong, and after boiling, reduce it so that it does not gurgle too much. Otherwise, water will get into the salad. And so we sterilize for about 15 minutes.

8. We take out the jars and roll up the lids using a seaming machine.

You can also use screw caps, that is, twist caps.

9. Place the jars upside down and cover them with a blanket or towel. So we leave them until they cool completely. Then store in a cool, dark place.

Korean-style cucumbers and carrots - instant recipe

All the methods I share have almost the same composition of products. Only their quantity changes and some other product is added. But the exposure and process are a little different. In this video, the author shows and explains in detail how to prepare such a delicious salad. It's also a little different from mine, but still no less beautiful.

I hope you enjoyed the preparation and decided to try making it yourself so that you can open the jar in winter and remember the summer aromas. You can also put this on festive table, because she looks so delicious.

Spicy Korean salad with mustard

In this recipe we will use a minimum of ingredients. We’ll also make a salad with mustard. only here we need it in powder. You can also add more pepper if you like it spicier. But I always make it according to the recipe. These cucumbers are perfect with potatoes in winter, either fried or boiled in their jackets.

Ingredients:

Cucumbers – 4 kg;
Garlic – 1 head;
Sugar – 1 glass;
Salt – 1/2 cup;
Ground black pepper – 1 tbsp. l.;
Dry mustard – 1 tbsp. l.;
Vegetable oil – 1 glass;
Vinegar 9% – 1 glass.

Preparation:

1. First wash and wipe the cucumbers. It is better to take them the same size. Now we will cut them into 4 – 6 parts, it depends on their thickness. Place in a large container.

2. Peel the garlic and pass it through a press. Fans can cut it very finely with a knife or grate it.

3. Add spices: salt, sugar, pepper and mustard. We also add vinegar and oil. Mix everything thoroughly and leave to infuse for 6 hours. During this time they should release juice.

4. Place in clean jars and sterilize in a saucepan for about 10 minutes. Then screw the lids on and turn them upside down. Leave it like this until it cools completely.

This salad can be stored even at room temperature. And in winter, get it before guests arrive.

Recipe for Korean salad from overgrown cucumbers grated

Yes, it’s not always possible to pick beautiful and small cucumbers from the garden. After all, many people do not go to the garden to get them every day. So I overlooked it, even though I live next to a cucumber patch. But no problem. In such a case, I also have a way to use them.

Ingredients:

Cucumbers – 4 kg;
Carrots – 1 kg;
Garlic – 1 head:
Seasoning for vegetables in Korean – 15 g;
Sugar – 200 gr.;
Salt – 3 tbsp. l.;
Vegetable oil – 150 ml;
Vinegar 70% – 1 tbsp. l.

Preparation:

1. Let's deal with carrots. Let's wash and clean it thoroughly. We grate it on a Korean grater or use a special knife. Place immediately into a large bowl.

2. Now it’s the cucumbers’ turn. We also mine and three of them. But the seeds should not be crushed. they will give a lot of water, but we don’t need it. So we'll just throw them away. We send it there too.

3. Peel the garlic and press it through a press.

4. Add all the spices: salt, sugar, seasoning. We also add vinegar and oil. Mix everything thoroughly and leave to marinate for at least five hours, or even more. Better for the night.

5. Place the salad in sterile jars and place in the oven to sterilize for 15–20 minutes. You can also do this in a pan of water.

6. Roll up the lids and leave to cool upside down under the blanket. Then we put it in a cool place or store it in the pantry.

So, how do you like these recipes? Have you already decided which one you will use to make the blank? I have already decided, and I also want to do more delicious eggplant. They are just growing up now. The zucchini is also beautiful in the garden, but I will make it as a side dish for the meatballs. Well, I guess I’ll get started, and say goodbye to you. See you soon!

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

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

Ingredients:

Output: 6 liters

cucumbers 4 kg
carrots 1 kg
sugar 1 cup
vegetable oil 1 cup
vinegar 9% 1 cup
salt 100 g
garlic 3-4 heads
seasoning for Korean carrots 15 g

* glass 250 ml.

Preparation:

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

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

Wash and peel the carrots. Grate it for Korean salads.

Prepare the marinade: mix vegetable oil with sugar, vinegar, salt and spices. Peel and chop the garlic or pass through a garlic press.

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

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

Place a cloth napkin in a spacious saucepan, line the jars with cucumbers, and pour cold water up to the hangers of the cans. Cover the jars with sterile lids, put the pan on the fire and bring to a boil. From the moment of boiling, let the half-liter jars stand for 10 minutes, and the liter jars 15 minutes.

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

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

Bon appetit!

The festive table should always be plentiful not only with hot dishes, but also with aromatic snacks. Korean cucumbers- an excellent dish, relevant in any company at any time. Whether it's warm sunny summer or the coming winter, Korean cucumber salad will not leave anyone unattended thanks to its juicy, refreshing aftertaste. And most importantly, one of the main advantages of this vegetable snack is the ease of its preparation. That is why we will teach you how to prepare this appetizer right now!

Cucumbers - 500 g,
Soy sauce - 1 tbsp. spoon,
Vinegar - 1 tbsp. spoon,
Ground black and red pepper - 1/3 teaspoon each,
Salt - 1/2 teaspoon,
Sesame - 1 tbsp. spoon,
Garlic - about 4 cloves,
Vegetable oil - 2 tbsp. spoons.

To prepare this Korean salad, first of all, we need cucumbers, sesame seeds and garlic. In addition, this appetizer should be supplemented with vinegar, red pepper, salt, and vegetable oil (5 tablespoons). If we don’t have some ingredients, feel free to go to the store. Vegetables should be bought fresh - one kilogram, choose more garlic: we will need to divide it into four cloves. One tablespoon of salt, two soy sauce and 1/2 teaspoon of red pepper will be enough.

Instant spicy cucumber salad

We insist on cucumbers.
First of all, we need to prepare main ingredient for further preparation. To do this, put them in a colander and rinse them several times under running water. warm water. When most of the liquid has drained from the cucumbers, place them on a wooden board and cut off the ends with a knife. Next, using a cross method, we do not completely cut it lengthwise into 2 halves, then these halves into 2 more - in the end we get 4 parts.

Each part now needs to be cut crosswise into small pieces, transfer to a deep plate, add salt to taste. Then mix thoroughly and let them brew for about 20 minutes.

In the meantime, we need to move on to preparing an important ingredient of this spicy dish – garlic.

Preparing garlic.
Having divided the vegetable into four cloves, first of all you need to peel it with a simple knife and rinse under slightly warm water. The next step is to chop the cloves into smaller slices (you can do this again with a knife or a garlic press, if you have one in your kitchen set) and put it on a plate.

Final part. Cooking cucumbers in Korean style.
If you remember, we let our cucumbers brew for twenty minutes. Now we need to transfer them to a sieve so that excess water drains from them or simply drain excess liquid. And then we can start the main activities! Add red and black hot pepper in the indicated proportions, then Korean sauce and vinegar, mix thoroughly until we get a homogeneous mass.

Among other things, We need to prepare the sesame seeds. To do this, place a frying pan on the burner at medium power and fill it with vegetable oil. We wait until it is hot enough, turn off the stove and add the prepared sesame seeds.

It should turn golden brown within a few seconds. To do this, stir it continuously with a wooden spatula and carefully monitor the changes. Once we have achieved the desired result, transfer the contents along with the oil into a bowl with the main ingredient, again mixing everything until smooth.

The last step is to add the prepared garlic to the dish, stir everything thoroughly again, wrap it in cling film (in extreme cases, a plastic bag) and set vegetable salad into the refrigerator, letting them cool for half an hour.

That's all! After the time has passed, you can submit spicy salad in Korean as an excellent snack with a unique taste and the spiciness necessary for this type of dish. It is advisable to put them in a beautiful salad bowl. In addition, Korean-style cucumbers can also be eaten in Everyday life. They are suitable for any occasion and will perfectly complement your table!

Cooking tips: For sesame seeds, if you don’t have any, you can use sesame oil. A couple of drops will be enough. Remember that each cucumber must have small seeds inside. Hint: They often have a long, thin shape. The snack can stand in a cool place for no more than two to three days, given that it should be in a tightly closed jar. Vinegar provides preservative properties. You can fry sesame seeds without oil, stirring the seeds with a spatula in the same way. Then add them to the already prepared, chopped cucumbers, and only then heat the oil and pour into the dish. Korean cucumbers don’t have to be spicy! They will not lose their unique qualities if you are careful with hot pepper. Therefore, the dish is also suitable for those who have problems with the digestive system. In addition to garlic, you can add onion half rings, experiment with any ingredients if you like them and think they will complement the dish! Well last tip: in traditional Korean dishes ah, a hot mixture consisting of garlic and hot coarsely ground pepper is often used. Therefore, you can first make this mixture, called “yangnyeom” by Korean chefs, and then add it to the dish.

This is exactly how you can easily and simply prepare a delicious snack from fresh vegetables or any other Korean spicy cucumber salad instant cooking , which everyone will like without exception.

And that is not all! We bring to your attention a couple more simple and original recipes Asian-style instant pickles that are just as spicy and delicious.

Chinese marinated fresh cucumber salad You won't believe it, there is an even simpler and quick way preparations. A minimum of effort, products and time - the appetizer is already on the table, and the guests are already crunching and asking you to share the secret of an amazingly delicious cucumber salad.

Alternatively, this salad can be enhanced and served as a special hearty snack, which will outshine all others in taste. You ask how? Yes, everything is extremely simple and clearly described in step by step recipe with detailed photos.

Korean cucumbers for the winter- very tasty home preparation, which can be prepared quickly and easily. By taste qualities This dish is not inferior to those known to everyone. Carrots, seasoning and cucumbers are the main ingredients of this snack. You can add tomatoes, mustard, bell peppers and other spices at your discretion; they will make the appetizer more appetizing and give it a special taste.

You can eat this dish immediately after cooking or preserve it for the winter. Household members will be pleasantly surprised by the special taste of this snack, which will not leave anyone indifferent.

The most delicious cucumber recipe with Korean seasoning and carrots for the winter

A very tasty salad for the winter can be prepared using a minimum set of ingredients. As the main ingredient, you can use cucumbers of any size and carrots, which should be grated. It will take only 6 hours and 30 minutes to prepare this dish. The ingredients are taken proportionally and are designed for 5 servings.

To prepare cucumber snacks with carrots in Korean The following components are needed:

1.5-2 kg of cucumbers;
0.5 kg carrots;
10 grams of Korean carrot seasoning;
2 heads of garlic;
125 g sugar;
50 grams of salt;
120 g vinegar 9%;
Red pepper - can be added to taste.

Step by step recipe:

The process of preparing the snack begins with preparing the cucumbers. The fruits should be washed thoroughly, the “butts” removed and the peel cut off. The core with seeds from overgrown vegetables is also removed.
As shown in photo The cucumbers should be cut, first longitudinally into two equal parts, then into transverse half rings.
After this, wash and peel the carrots. The root vegetable is grated on a vegetable grater in Korean.
The garlic cloves are peeled and finely chopped with a knife or passed through a press.
The finished ingredients are mixed in one large saucepan.
You should also add oil, sugar, salt, seasoning and vinegar to the vegetable mixture.
The mass must be mixed thoroughly and left on the table for 4-4.5 hours. A single bouquet of flavors is formed by the components when they begin to release juice.
The raw mass should be distributed along with the juice into 0.5 liter jars prepared in advance.
The jars are placed in a pan with a special diffuser or towel at the bottom.
Fill the jars with water up to the neck and close each jar with a tin lid without rolling it up.
Sterilization should be carried out 10-15 minutes after the water boils (time for half-liter jars).
Remove the jars of prepared salad from the pan and place them on a dry towel.
The jars are rolled up and left upside down until they cool completely. To make the cooling process slower, you should cover the top of the jars with something warm.

Eat this snack in winter months Can be used as an independent dish or as a side dish for meat or fish.

Watch the video! Korean Crispy Cucumbers

Salad for the winter without carrots

A standard ingredient in most Korean snacks is carrots. However, there is one very interesting way preparing salad without it.

You need to take the following ingredients:

4 kg of fresh cucumbers;
4 medium sized heads of garlic;
1 cup of sugar;
1 tbsp. spoons of ground black pepper, or better yet, take ready-made Korean carrot seasoning;
3 tbsp. spoons of salt;
1 glass of vegetable oil;
1 cup 6% vinegar.

Step-by-step cooking instructions:

Cucumbers are soaked for several hours, after cutting off their “butts”. After this procedure, you can cut the vegetable. First, the fruit should be cut into 4 parts. If the cucumber is very long, then it should be cut in half.
The workpiece is placed in one container, preferably enameled.
The remaining ingredients should be thoroughly mixed in another pan, after peeling and chopping the garlic.
The oil mixture is poured over the cucumbers and left to marinate in it for several hours.
The container should be shaken every hour, after 5 hours you can begin sterilization.
In sterilized, glass jars vegetables should be laid out in half a liter volume.
Then pour the marinade there.
We put a towel on the bottom of the pan and put the jars with the workpiece covered with lids, fill the jars with salad with water up to the shoulders and after the water boils, carry out the sterilization procedure for 15 minutes.
The jars should be tightly closed with a lid and stored until winter. To remember at the family table in the cold months bright moments summer.

Watch the video! How to cook cucumbers in Korean

Korean cucumber recipe " Real jam"

The seasonings and spices used add incredible taste and aroma to this dish. The recipe itself is very similar to traditional pickling of cucumbers for the winter.

Components:

4 kg of cucumbers;
20 pcs. black peppercorns;
1 sprig of dill per 1 jar;
1 glass of sunflower oil;
1 head of garlic;
1 glass of vinegar 9%;
1 cup of sugar;
2 tbsp. spoons of salt.

Step-by-step cooking process:

Place the cucumber cut into 2 or 4 parts into an enamel bowl.

Advice! Aluminum and copper pans should not be used, since most of the vitamins in them are destroyed.

Vegetables should be poured with vegetable oil, add salt and sugar.
Gently mix the cucumbers with other ingredients and leave to marinate for 3-4 hours, shaking the container occasionally.
Place dill, 3-4 peppercorns, and finely chopped garlic on the bottom of each container.
The cucumbers are placed tightly in jars and filled with marinade.
In a container with warm water place filled jars for sterilization and bring to a boil. Half-liter jars should be kept for 15-20 minutes.
The jars are rolled up and left for storage.

Watch the video! Awesome cucumbers in Korean

Korean cucumbers without sterilization for the winter

Sterilization is a necessary process, but not very popular among some housewives. Despite the fact that most Korean cucumber preparations require sterilization, there is a recipe that does not require this procedure.

This appetizer is rich in vitamins, since in addition to cucumbers, peppers and tomatoes are also used to prepare it.

Required ingredients:

3 kg of cucumbers;
1.5 kg of tomatoes;
4 bell peppers;
1 pod of hot pepper;
1 head of garlic;
2 tbsp. spoons of salt;
1 tbsp. spoon of sugar;
1 cup vegetable oil;
1 tbsp. spoon of acetic acid 6%.

The first step is to wash and peel the vegetables, trim the “butts” of cucumbers, and remove the stem of tomatoes and peppers. It is also necessary to remove the seeds from bell peppers.
Grind the garlic, tomatoes and peppers in a meat grinder. These vegetables will become the main component of the marinade.
Salt, butter and sugar should be added to the vegetables.
Cucumbers are cut into bars and marinade is poured over them.
The mixture is placed on the fire, which should be reduced after boiling and simmer for 10 minutes.
Add vinegar to the resulting mass and cook for another 5 minutes.
Salad containers are sterilized.
The vegetables are placed in hot jars, poured with marinade and rolled.
The jars are covered with a warm blanket and left to cool completely.

Cucumbers prepared according to this recipe turn out tasty and crispy, and the marinade can be added to borscht or as an additive to any meat dish.

Watch the video! Marinate cucumbers in Korean for the winter

Instant grated cucumbers - recipe without sterilization

The main components of this dish should be grated. In addition, Korean-style cucumbers prepared according to this recipe can be rolled without sterilization. The results of preparing this snack will pleasantly surprise all family members.

To prepare Korean cucumbers for the winter, you should take:

3 kg of cucumbers;
0.5 kg carrots;
0.5 kg of onions;
180 gr. Sahara;
100 gr. salt;
100 gr. vegetable oil;
100 gr. acetic acid;
1 pack of Korean carrot seasoning;
2 heads of garlic.

Recipe:

The first step is to wash and peel the vegetables. Remove seeds from cucumbers. Next, cucumbers and carrots are grated into strips on a grater for Korean dishes. The onion should be peeled and cut into half rings, and the garlic should be chopped and passed through a press. All ingredients should be mixed in one pan or bowl.
Add sugar, salt, vegetable oil and vinegar to the vegetable mass. Sprinkle the resulting mixture with seasoning.
After this, all the components are mixed by hand and left to brew for several hours and release the juice.
Transfer the vegetable mass into a large saucepan and place on low heat to simmer for 15 minutes.
Place the snack in sterilized jars and roll it up. The jars are placed upside down and wait for them to cool completely, after which they are put away in a cool room.

This salad can be eaten after the vegetables have been infused and juiced. But for long-term storage it is necessary to heat treat the vegetables, in this case stewing.

Watch the video! Korean cucumbers for the winter

Preparing for the winter with mustard

In addition to seasoning and garlic, you can add mustard to the cucumber preparation. This component will give the dish a spicy taste.

Required ingredients:

4 kg of cucumbers;
1 head of garlic;
2 tbsp. spoons of mustard powder;
1 tbsp. spoons of ground pepper;
100 g salt;
200 g sugar;
1 glass of sunflower oil;
1 tbsp. spoon 6% vinegar.

Step-by-step cooking instructions:

Small cucumbers should be soaked for 3 hours. Cut off the “butts” and cut lengthwise into strips.
Peel the garlic and chop with a grater or pass through a press;
Mix oil, vinegar and garlic together, add mustard, seasoning, sugar and salt to the resulting mixture.
Pour the prepared marinade over the cucumbers and leave for 3 hours.
You should sterilize the jars, and then place the vegetables in them and pour in the marinade so that it completely covers the cucumbers.
A cloth is placed at the bottom of a large pan and filled jars are lowered into it. Add water to the pan and bring it to a boil. Keep the jars in it for 10-20 minutes.
After this, you should roll up the jars and leave to cool. Cucumbers prepared according to this recipe turn out very crispy and tasty.

Watch the video! Korean cucumbers with mustard and garlic

A Korean cucumber appetizer will be a worthy replacement for pickled and salted vegetables. Any gourmet will appreciate the spicy taste of this snack.

The fruits should be taken the same in size and shape, try to cut them into identical bars so that all the pieces are marinated equally during the cooking process.
If the vegetables differ in size, it is best to chop them using a Korean carrot grater. In this case, the salad will look much more beautiful, and the pickling process will happen faster.
For those who are just starting to master the culinary craft, it is best to take ready-made seasoning for Korean carrots. When choosing it in a store, you should pay attention to the presence of natural ingredients in the composition. You should not purchase seasonings with a flavor enhancer - monosodium glutamate.

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