Korean cucumbers for the winter - the most delicious recipe (with seasoning for Korean carrots). Korean-style lightly salted cucumbers with carrots

What is good about this preparation? Spicy seasonings not only speed up the blood, warming you up in the cold, but also add piquant notes to the bland winter menu, significantly diversifying the diet. In addition, dishes with “pepper” speed up a slightly slowed metabolism, helping to maintain a slim figure. Sounds tempting! However, be careful: if you have diseases of the gastrointestinal tract, then it is better not to get carried away with exotic dishes.

So, let's look at detailed recipes with photos.

Korean cucumber salad for the winter: recipe without sterilization

In my opinion, this is the most delicious recipe, and also very easy. I’ll tell you how to prepare a spicy Korean-style cucumber salad for the winter without sterilization.

Ingredients:

2 kg of medium-sized cucumbers;
500 g carrots;
50 g salt;
500 g granulated sugar;
25-30 ml of refined vegetable oil;
30 ml vinegar 9%;
3-5 medium cloves of garlic;
1/2 tsp. ground black pepper;
1/2 tsp. ground paprika;
0.5-1 tsp. chopped coriander.

Tip: You can pre-soak the cucumbers for an hour - they will become elastic and crispy.

Preparation:

To prepare a spicy salad for the winter from cucumbers and carrots, wash the vegetables well.
For the marinade, mix oil and vinegar, add spices and seasonings, chopped garlic cloves. Heat in an enamel bowl until boiling, stirring. Then turn off the heat and let everything sit for 1 to 5 hours.
Meanwhile, sterilize the jars and lids. I most often sterilize the jars over steam and boil the lids directly in the saucepan.
Then chop the cucumbers into long strips or cubes. Grate the peeled carrots using a grater for Korean products. Mix carrots with cucumbers, squeeze lightly with your hands. Place the vegetable mixture into clean jars. Leave a little space on top - the vegetables will still release their juice.
Heat the marinade again until it boils, and carefully pour it over the cucumbers and carrots in the jars almost to the neck. Roll up the lids. Turn the jars over and wrap them up. Let them sit until they cool down.

Korean cucumbers for the winter with carrots are ready! Store them in a cool place.

Note to the hostess: You can add a little less vinegar than in the recipe. Please note that cucumbers preserved with vinegar may become even more sour over time.

Tip: You can use this recipe with Korean carrot seasoning, also without sterilization. Then cooking is even easier!

Korean cucumbers for the winter with bell peppers

Korean-style canned cucumbers will turn out more piquant if you roll them with bell peppers.

Ingredients:

1 kg of cucumbers;
250 g bell pepper;
100 g garlic;
250 g carrots;
¼ red pepper (hot);
25 g salt;
50 g granulated sugar;
15 g seasoning for Korean carrots;
50-60 ml vinegar 9%.

Preparation:

Cut off the ends on both sides of the washed cucumbers. Cut each root vegetable into eight long slices: in half, then each half in half again, and continue until you have 8 pieces. Place them in a saucepan.
Chop the peeled and washed bell pepper into strips. Stir in cucumbers.
Peel, wash, grate or cut the carrots into long strips. Mix with other vegetables in a saucepan, add vinegar, sugar, salt, Korean seasoning. We also send hot peppers cut into thin strips and crushed garlic there.
Mix everything and leave covered for 3 hours. During this time, stir the vegetables several more times.
Meanwhile, sterilize the jars and lids. Fill jars with vegetable salad and place them in a wide saucepan. Fill with cold water up to the hangers, bring to a boil, sterilize for 20 minutes.

Then remove the jars from the pan, roll up their lids, turn them over and wrap them, and let cool. Korean cucumber salad for the winter with carrots and bell peppers is ready.

“Korean” cucumbers without carrots

Not everyone likes canned carrots. Therefore, I want to tell you how to cook Korean cucumbers for the winter - the most delicious recipe without carrots.

Ingredients:

2 kg of young cucumbers;
2 large heads of garlic;
100 ml vegetable oil;
0.5 cups granulated sugar;
1.5 tbsp. l. salt;
0.5 tbsp. l. vinegar essence (70%);
2 tsp. ground black pepper;
0.5 tsp. coriander (chopped).

Preparation:

Rinse the cucumbers thoroughly and cut off the ends. Cut them into thin bars or strips. Place in an enamel bowl.
In a separate bowl, crush the garlic, pour in the vegetable oil. Then add spices: salt, sugar, coriander, black pepper. Dilute the vinegar essence in a quarter of a glass of water and pour into the marinade. Mix everything.
Pour the marinade over the cucumbers and cover with a lid. You can even place a weight on top so that the vegetables release their juice. Let the cucumber mixture sit for five or six hours.
Then place the cucumbers in sterilized half-liter jars and fill with the remaining dressing. Sterilize in a saucepan for 10 minutes, fill it with water up to the hangers, then screw on with clean lids.

Tip: Remember to stir the vegetables in the marinade every hour.

Turn it over, wrap it up. Soon the Korean salad will be ready. You can store it or serve it straight away.

Korean salad made from overgrown cucumbers

You can prepare a Korean salad from overgrown cucumbers for the winter. But first you need to clean them of rough skin.

Ingredients:

2 kg of overgrown cucumbers;
2-3 pcs. carrots;
1 head of garlic;
15 g Korean carrot seasoning;
130 g refined vegetable oil;
2 tsp. salt;
1/4 cup granulated sugar;
30-40 ml vinegar 9%.

Preparation:

Cut off the skin and ends on both sides of the washed cucumbers. Peel the carrots and garlic. Cut the cucumbers into thin strips, grate the carrots, and chop the garlic cloves. Mix everything in a separate container.
To make the dressing, combine oil and vinegar, add seasoning, salt and sugar. Shake until smooth, pour into cucumber mixture, stir. Cover with film (or gauze) and refrigerate for 24 hours. From time to time, take out the bowl and mix everything again (in total, six to seven times a day).
The next day, place the salad in sterilized jars and fill it with the remaining dressing. Cover the jars with boiled lids. Place in a wide pan, placing a folded towel on the bottom. Fill with water up to the shoulders, sterilize after boiling for 10-12 minutes.
We take the jars out of the water, wipe them, and roll up the lids with a key. Turn it over and wrap it up.

After cooling, we hide the vegetables marinated with seasoning for storage.

Korean cucumbers: recipe with sesame seeds

A friend who is a big fan of Korean cuisine shared this recipe with me. It is also called cucumber heh for the winter. The dish is prepared with sesame seeds, which add spicy oriental notes. The preparation is light, with a spicy, refreshing taste.

Ingredients:

900 g cucumbers;
4 cloves of garlic;
20 g sesame seeds;
20 ml soy sauce;
80 ml vegetable oil;
10 g salt;
20 g sugar;
3-5 g ground red pepper.

Preparation:

Wash the cucumbers, peel if necessary, and chop into long strips. Place in a bowl, sprinkle with salt and leave for 20-30 minutes. Then drain the released juice by squeezing the cucumbers.
Mix the oil with soy sauce. Add sugar, chopped garlic, sesame seeds, hot pepper. Pour this mixture over the cucumbers. Cover and leave in the refrigerator for 2-3 hours.
Then place the salad in sterilized half-liter jars. Cover with lids and sterilize in the pan for eight minutes. Then screw on the lids.

Pickled Korean cucumbers with sesame seeds are ready.

Korean cucumbers with mustard

The recipe for cucumbers with mustard turns out amazingly delicious. It is best to take very young, small-sized vegetables - they are so tender, you will lick your fingers!

Ingredients:

4 kg of young cucumbers;
4 cloves of garlic;
2 tbsp. l. dry mustard;
200 ml vegetable oil;
200 ml vinegar 6%;
100 g salt;
200 g granulated sugar;
1 tbsp. l. ground black pepper.

Preparation:

Cucumbers do not need to be peeled. Cut them lengthwise into thin strips. Place in a saucepan, sprinkle with pepper, mustard, salt, granulated sugar, and chopped garlic.
Pour in vegetable oil, add vinegar, stir. Leave in a cold place for three hours.
Place the salad in clean jars and sterilize in a saucepan for ten minutes after the water boils.
Roll up the key, wrap it in a towel. After cooling, the salad is ready.

Korean cucumbers for the winter on a grater

The appetizer comes out juicy, spicy, and just melts in your mouth! A great way to prepare carrots for the winter with cucumbers in a spicy sauce.

Ingredients:

4 kg of cucumbers;
2 heads of garlic;
1 kg carrots;
200 ml vegetable oil;
1 cup of sugar;
5 tbsp. l. salt;
200 ml vinegar 9%;
1 tbsp. l. ground red pepper.

Preparation

This recipe for cucumbers for the winter allows you to prepare even substandard vegetables. Grate the peeled, washed cucumbers and carrots on a grater (preferably a Korean grater). Pass the garlic through a press.
In a large bowl, mix vegetables with seasonings, oil and vinegar. Let it brew in the refrigerator for 9-12 hours.
Place the vegetable salad in clean half-liter jars. Sterilize for 10-12 minutes. Then we roll it up.

Tip: This snack can be made with Korean carrots - it will be even easier.

Cucumber kimchi

And another interesting recipe - how to cook Korean cucumbers whole, with spicy minced vegetables. This snack is called kimchi.

Ingredients:

1 kg of cucumbers;
1 PC. onions;
1/2 bunch of green onions;
1 PC. carrots;
4 cloves of garlic;
3 tbsp. l. soy sauce;
1 tbsp. l. vinegar 6%;
1/4 cup water;
2 tbsp. l. salt;
1 tbsp. l. Sahara;
¼ pod of hot dried pepper;
1 tbsp. l. sesame

Preparation:

Cut the washed cucumbers crosswise, not reaching the end 1 cm. Salt them outside and inside, leave for ten minutes. Then remember, let it sit for another 10 minutes. Drain the juice and rinse.
Finely chop the green and onion. Cut the carrots into strips or grate. Chop the garlic. Stir in onions, garlic and carrots.
Prepare the dressing: dilute the vinegar with water, pour in soy sauce, add salt, sugar, sesame seeds, chopped hot pepper. Pour everything into the carrot-onion mixture.
Fill the cucumbers with the spicy filling and place in jars or a plastic container. Cover with a lid and place in the refrigerator. The cucumbers will be ready in two to three hours.

Now you know how to make Korean cucumbers for the winter - choose the most delicious recipe yourself, you have as many as 7 options. I hope each of them will find its connoisseurs. Bon appetit!

Good afternoon friends!

Korean-style cucumbers are another spicy homemade preparation that is simple, quick to prepare and turns out just as amazingly tasty as.

The main ingredients of this dish are cucumbers, carrots and seasoning. Adding tomatoes, bell peppers, mustard and other spices at your discretion will only enhance and add a lot of flavor and make the appetizer more appetizing.

Such salads can be eaten immediately after preparation, or left for the winter.

Korean cucumbers. The most delicious recipe with carrots for the winter

Ingredients:

carrots - 500 gr.
garlic - 1 head
vegetable oil - 125 gr.
vinegar 9% - 15 gr.
hot capsicum - 1 pc.
salt - 50 gr.
sugar - 100 gr.

Preparation:

In this delicious recipe you will learn how to quickly prepare real Korean cucumbers with carrots. To make the cucumbers crispy, fill them with cold water and leave for 3-4 hours. If they have just been collected from the garden, it is enough to keep them in water for 1-2 hours.

We wash the cucumbers, cut off the butts on both sides and cut them into medium cubes. Don't forget to taste them for bitterness so as not to spoil the salad.

Grate young, juicy carrots into long strips on a Korean carrot grater. Add to cucumbers.

Press down the garlic a little with the flat side of the knife. Add some salt, so it will release its juice and unique aroma faster. Cut into thin slices.

Cut the hot red pepper into thin slices. I don’t remove the seeds; I take a third or a fourth of the pod, depending on its bitterness. It won't harm the salad, as long as your stomachs can handle it.

Place everything in one large container and mix gently.

We crush the black peppercorns with the flat side of a knife and immediately feel its aroma.

We use odorless vegetable oil, preferably apple cider vinegar.

In a separate bowl prepare the marinade. Mix salt, sugar, black pepper, vinegar, vegetable oil.

Pour the prepared marinade over the vegetables and leave to steep for 2 hours. Each ingredient has its own taste and aroma and when they come together and complement each other, the result is something amazing.

Stir occasionally and take samples. It turns out delicious, very tasty - you'll lick your fingers.

While the vegetables are pickling, prepare the jars. We wash, sterilize, and boil with lids.

After the time has passed, fill the sterilized jars with salad. Seal and add marinade on top. Cover with lids and sterilize in a saucepan with water. Half liter jars - 20, liter jars - 30 minutes.

Look what a nice color our cucumbers have acquired!

We got 3 liter jars. Close two tightly with screw caps. And we send them to be sterilized for another day under the blanket, we will leave them for the winter. Cool the remaining salad, put liter jars on the floor, cover with plastic lids and place in the refrigerator. I think not for long.

In order to open a jar of cucumbers in winter and not spoil the screw lid, you need to turn the jar upside down and place it in a deep plate with hot water. After a minute, there will be a small click, the lid is pulled back, air enters the jar, and it opens easily.

Korean cucumbers. Instant recipe without sterilization with mustard

We prepare the simplest recipe for Korean cucumbers without sterilization quickly. It turns out delicious.

Ingredients:

for 4 kg of cucumbers we need:

garlic - 6-8 cloves
vegetable oil - 180-200 gr.
vinegar 9% - 200 gr.
salt - 100 gr.
sugar - 200 gr.
black peppercorns - 5-6 pcs.
dry mustard - 1 tbsp. l.
mustard seed - 1 tsp.
greens - to taste

Preparation:

This year there is a good harvest of gherkins. Strong and crispy cucumbers, the same size - ideal for our recipe. Soak in very cold water for 1 hour. We cut the cucumbers into long bars and put them in a large bowl, where it will be convenient to mix them.

Add salt, sugar, mustard to the chopped cucumbers.

Crush the garlic with the flat side of a knife, sprinkle with salt, chop with a knife to a paste, and add to the cucumbers.

Grind black peppercorns in a mortar and add to the rest of the ingredients.

At our own discretion, add greens. I really like the mixture of greens - fennel, parsley, basil. These herbs emit a magical aroma and significantly enhance the taste of the dish.

Pour vegetable oil and vinegar on top. Mix everything carefully with your hands. Leave for 2 hours.

Let's try. If there are not enough seasonings, it's time to add them. The cucumbers have been soaked in our wonderful dressing and it’s time to put them in jars.

Place in sterilized jars, add marinade to the very top so that there is no air left in the jar, and immediately close with plastic lids. We take small jars for one time, open them and eat them right away.

Unfortunately, such a preparation can be stored in the refrigerator for no more than one week.

Delicious recipe from overgrown cucumbers in tomato, without carrots

If you like this recipe, then you will never have problems with overgrown cucumbers.

Ingredients:

for 1 kg of overgrown cucumbers we need:

garlic - 1 large head
vegetable oil - 100 gr.
vinegar 9% - 200 gr.
salt - 1 tbsp. l.
sugar - 000 gr.
hot capsicum - 1/2 pcs.
tomatoes - 1/2 kg
mixture for Korean carrots - 1/2 tbsp. l.

Preparation:

We will cook them in a tomato sauce to preserve them for the winter, and we will stew the vegetables. This time we'll do without carrots
If your overgrown cucumbers have reached large sizes, then it is best to grate them using a Korean carrot grater. My cucumbers are not that big, so we'll cut them into slices.
We remove the bell and red hot peppers from the stalk and seeds and cut into thin rings.
Remove the skin from ripe, fleshy tomatoes. To do this, we make a cross-shaped cut on the fruit, lower it into boiling water for a few seconds, and then immediately under cold water. The peel comes off on its own.
Peeled tomatoes into slices. The cutting is not important, since we will be chopping the tomatoes. This can be done in a meat grinder or blender.
Peel young juicy garlic and grind it to a paste.
Place all prepared ingredients into a saucepan. Place on the fire and bring to a boil. Simmer over low heat for 30 minutes, stirring constantly so that the bottom of the pan does not burn.
Add vinegar, boil for another 5 minutes, place in hot sterilized jars, and cover with boiled lids. Turn it upside down and wrap it in a blanket.
While the jars cool down, for about a day, the sterilization process will continue.
We store it in the cellar. Enjoying hot, spicy cucumbers in Korean style in the cold winter.

Korean cucumbers with bell peppers, a delicious recipe for the winter

In this recipe, adding bell pepper will complement and enrich the taste of the final product. It doesn’t really matter whether you put red or green pepper. It will be delicious in both cases. Red bell pepper enriches the color scheme and gives an appetizing look to the dish.

Ingredients:

for 2 kg of cucumbers we need:

carrots - 500 gr.
sweet bell pepper -500 gr.
onions - 500 gr.
garlic - 7 cloves
hot hot pepper - 1 pc.
vegetable oil - 100 gr.
vinegar 9% - 100 gr.
salt - 50 gr.
sugar - 100 gr.

Recipe for winter cucumbers with seasoning for Korean carrots

According to this recipe, Korean-style cucumbers are rolled into jars for the winter, and if desired, can be eaten immediately after preparation.

Ingredients:

for 2 kg of cucumbers we need:

carrots - 500 gr.
garlic - 7 cloves
vegetable oil - 125 gr.
vinegar 9% - 125 gr.
seasoning for Korean carrots - 1 tbsp. l.
salt - 50 gr.
sugar - 100 gr.
dill - bunch

That's all for today. Stay tuned for new Korean recipes.

Korean-style vegetables have become very popular among winter preparations. Unlike other salads and pickles, they are spicy, crispy and very aromatic. An excellent option for both everyday food and the holiday table. Especially if it's cucumbers. They are very good in this dish. Anyone who has tried it will understand me. And for those who are hearing about this for the first time, be sure to try it.

Right now you have a unique opportunity to prepare a Korean preparation. Prudently, I prepare 2 times more snacks for jars for the winter so that I can eat right now. Because the aroma when infused is such that it is impossible to resist. The tasting is not complete with just one piece; your hands are always reaching out to take more.

Right now we will prepare several recipes that I think are some of the most delicious. Fast, tasty and very simple!

Winter cucumber salad with carrots in Korean

An original and very tasty preparation for winter meals and more. It can be eaten the very next day after preparation. If you preserve it in sterile jars and seal it tightly, it will last all winter. Crispy cucumbers are perfectly complemented by spicy carrots. Look how beautiful it is!

Ingredients:

kilogram of cucumbers;
2 carrots;
head of garlic;
seasoning for pickling vegetables in Korean;
bunch of dill.

For the marinade:

half a liter of water;
a tablespoon of salt;
2 tablespoons of vegetable oil;
2 tablespoons sugar;
bay leaf and allspice to taste;
4 tablespoons apple cider vinegar.

Cooking steps:

1.Cucumbers need to be soaked in cold water. 2-3 hours are enough for this. But it's better to leave it overnight. This procedure is especially necessary for those vegetables that were collected from the bush more than a day before cooking.

2. Peel the carrots and grate them on a grater with a special attachment. You can cut it with a knife, but it will be more difficult.

3. Send chopped garlic (a whole head) and spices to it. Mix. We got carrots in Korean style. We will not insist on it, since this will happen already in the bank. Set aside while we prepare the cucumbers.

4. Cut the cucumbers into thin slices. It won't be easy to do this with a knife. Therefore, it is better to use a vegetable peeler. It cuts the slices thinly and makes them easy to roll.

Be sure to check cucumbers for bitterness. If you prepare a snack from bitter vegetables, the taste will be spoiled.

5. Sterilize jars for snacks and boil the lids in water for 15 minutes. This is an important criterion for any preparation.

6. Boil the marinade with the addition of all other ingredients from the list, except oil. Taste it, you may not have enough salt or vinegar. After boiling, immediately remove from heat.

7. Let’s get to the fun part - wrapping the cucumber “rolls”. Place a little carrot on the cucumber slice along the bottom edge. Now carefully twist the roll. Do this with the entire amount of cucumbers and carrots. After wrapping, place the rolls directly into the jar.

8. On top you can put those cucumbers that remained during the slicing process. Place the rolls tightly, pressing them against each other. Place 1 sprig of dill on top.

9. Pour oil into each jar and fill with brine. Seal the lids tightly and turn upside down. At this stage you need to check them for leaks. If you notice marinade leaking, you need to urgently re-tighten the lid.

10. Cover with a warm towel or blanket overnight. In the morning you can clean the basement.

Korean-style cucumber slices for the winter

To diversify your choice of pickled cucumbers for the winter, prepare them according to this recipe. They turn out spicy, crispy and very tasty. Every year I close several jars for the winter and very rarely do they survive until the New Year. It's very tasty!

Ingredients:

half a kilo of carrots;
2 kilos of cucumbers;
1 tablespoon crushed garlic;
50 grams of salt;
half a glass of sugar;
half a glass of oil;
half a glass of vinegar;
level teaspoon of black pepper powder;
a pinch of red pepper.

Cooking steps:

Before cooking, it is better to soak cucumbers in water for at least 3 hours.

1. Cut off the tails of the cucumbers. Be sure to taste for bitterness. Such fruits should not fall into the jar, otherwise the preparation will be spoiled. Eating such marinushki is unpleasant. Cut the tested fruits into 4 parts, and then in half. Thus, one cucumber will be divided into 8 parts. Larger, overgrown vegetables can be cut smaller.

2. Cut the carrots into thin strips. A Korean vegetable grater is perfect for this.

3. In a large bowl with enamel coating, without chips or cracks, combine carrots, cucumbers and all other ingredients from the list. Mix thoroughly with your hands and cover with a lid. In this form, the salad should “rest” for 4 hours. During this time, the marinating ingredients will do their job. The vegetables will release their juice and infuse in natural brine.

4. Pickled vegetables look exactly like this. It's too early to eat them. They will “arrive” right in the jars.

5. Let's start packaging. Place all the vegetables in clean jars and pour the resulting brine evenly. There is no need to seal at this stage. Simply cover with lids. Place in a saucepan with water to sterilize. After boiling, boil for 10 minutes.

From the declared quantity of products, two 700 gram and one half-liter jars are obtained.

6. Carefully remove the jars from the boiling water, seal them and place them upside down. For the full effect, you need to wrap them in an old jacket or just a warm towel at night. The next morning you can remove the jars to their storage location.

Korean cucumber salad recipe for the winter

If you have your own garden, then you have probably encountered overgrown cucumbers. This recipe will just help eliminate such a harvest, with benefit and taste. We will chop this salad finely, so the appearance of the vegetables does not matter. It turns out very tasty and juicy. Can be served with any side dish.

Ingredients:

1 kilogram of cucumbers (weight indicated in already chopped form);
200 grams of carrots;
6 cloves of garlic;
half a glass vinegar;
3 tablespoons granulated sugar;
half a glass of lean butter;
a tablespoon of salt;
10 grams of spices for Korean carrots.

Cooking steps:

1. Grate carrots and cucumbers using a special grater for Korean vegetables.

Cucumbers, especially overgrown ones, should be grated only to the seeds. The core straw will not hold its shape and will soon turn into mush. These leftovers can be used in other dishes. Therefore, the weight indicated in the list was measured without taking into account these balances.

2. Add garlic, passed through a press, to the vegetables. Send everything else here too. Mix with clean hands and put under film in the refrigerator for exactly one day. During this time, it is recommended to stir the mixture several times. But, if the vegetables have released a lot of juice, enough to submerge the entire mass, this is not necessary.

3. Place the salad along with the juice into clean jars. Cover with lids.

Since we will be sterilizing the salad in jars, we cannot seal it with lids. Otherwise, during the boiling process, they may explode. Therefore, it is enough to simply cover them.

4. Boil in water for 10 minutes. Then carefully take them out and roll them up. Turn over and cover overnight.

The jars are ready to move to the cellar after cooling.

Video - Korean cucumbers for the winter

When I first got acquainted with this recipe in practice, I realized that I needed to cover this appetizer more. In order to have at least something left to roll up for the winter, I have to prepare it based on 5 kilograms of cucumbers. After all, after marinating, such an aroma spreads through the kitchen that it is impossible to resist. Give it a try. I hope you like it too!

There are many recipes for Korean cucumbers. They all turn out tasty and aromatic. I would like to remind you that you can cook them all year round. Usually, for preparation not for the winter, the appetizer can be served within a day after cutting. Vinegar must be added regardless of the planned shelf life.

In our family, such yummy food is scattered without leaving a trace. They are especially good with mashed potatoes or a meat side dish. For example, with shish kebab they go away with a bang.

Do you like Korean vegetables? Which methods and recipes did you like best? If you have never tried such a snack, then this needs to be fixed. I'm sure you'll definitely like it. After all, it’s impossible to resist when this aroma is wafting around the house and someone nearby is crunching on such a cucumber.

Korean cucumber salads for the winter have become very popular recently. After all, cooking requires a little time and a small set of ingredients. And the taste of the snack will exceed all expectations. The cucumbers turn out very piquant, crispy and aromatic.

If you are tired of ordinary pickled cucumbers, then I advise you to prepare several jars of cucumber salad with carrots for the winter. This dish will complement absolutely any side dish or be a great appetizer.

Required Products:

2.5 kg of green cucumbers;
2 pcs. large carrots;
1 garlic head;
125 ml table 9% vinegar;
125 ml vegetable oil;
0.25 tbsp. sugar;
1 tbsp. salts;
15 gr. Korean seasoning for carrots.

Korean winter cucumber salad:

Any cucumbers, even slightly overgrown ones, are suitable for the salad. Wash the vegetables well, trim off the butts. Peel the carrots. Divide the garlic into cloves and remove the husks.
We cut or grate the cucumbers into long thin strips, like Korean carrots. To do this, you can use a special grater or a double-sided vegetable cutter. Only the outer part of the cucumber without seeds is used in the salad. The core with seeds is discarded.
Grate the carrots in the same way.
In a bowl, mix chopped carrots with cucumbers. Add garlic crushed through a special press and all the spices specified in the recipe.
Mix the salad thoroughly, cover the top or cover it with a plastic bag. Place on the refrigerator shelf to marinate for a day. During the process, mix the contents 3-5 times.
Meanwhile, thoroughly wash and sterilize the glass jars.
Fill a sterile container with pickled vegetables. Pour the marinade remaining in the bowl over the salad.
Cover the container with iron lids and place in a cold oven. Gradually heat to a temperature of 150 degrees and sterilize for about a quarter of an hour.
Then we carefully remove the jars from the oven, seal them, place them upside down and wrap them warmly.
After a day, when the workpiece has completely cooled, it can be moved to a permanent storage location.

Korean cucumber salad for the winter

Another version of winter cucumber preparation in Korean style, supplemented with sweet pepper. In this case, the cucumbers are cut into slices.

Required Products:

2 kg of small cucumbers;
0.5 kg of Belozerka sweet pepper;
0.5 kg carrots;
100 gr. sugar;
1 pod of hot pepper;
100 gr. table vinegar 9%;
100 gr. lean butter;
500 gr. onion;
1 garlic head;
1.5 tbsp. salts.

Winter cucumber salad in Korean:

Wash the cucumbers and trim the butts. If there is not enough moisture in the soil, cucumbers often become bitter. In this case, soak the vegetables for 2-4 hours in cool water, sometimes changing the water to fresh water.
For the salad, cut the cucumbers into thin rings and place them in a large bowl or pan.
Cut the washed peppers in half, discard the middle with seeds and tail. We cut the halves of the sweet pepper into thin longitudinal strips, which we then cut into 2-3 parts.
Peel the onion and chop finely.
Peel the carrots and grate them on a special Korean grater. The result is long thin strips with a square cross-section.
Place all ingredients in a saucepan. Add the garlic, passing each clove through a garlic press.
Next we send finely chopped hot pepper without seeds. Pour in sugar, salt, and add vegetable oil and vinegar. Stir the whole mass thoroughly to distribute all the ingredients evenly. Let the salad marinate for a couple of hours.
Place the cucumber salad in pre-sterilized liter or half-liter jars.
Cover the containers with lids, immerse them up to the hangers in warm water, sterilize liter jars for 1 hour after boiling, and half-liter jars for half an hour.
Then we seal the jars with tin lids, cover and let the workpiece cool.

Korean cucumber salad for the winter

Those who prefer preparations without sterilization will really like this recipe for Korean cucumbers for the winter. Instead of sterilizing the salad in jars, we'll just boil it in a saucepan and roll it up.

Set of products for procurement:

3 kg of cucumbers;
3 carrots;
0.5 tbsp. peeled garlic cloves;
250 ml vegetable oil;
200 gr. table vinegar 9%;
0.5 tbsp. sugar;
2.5 tbsp. rock salt;
1 tsp black pepper (freshly ground).

Korean cucumber salads for the winter:

Rinse all the cucumbers thoroughly and cut off the ends. We cut the vegetables into rings, as for a regular salad. Place them in a pan with a thick non-stick coating.
Peel the garlic cloves and cut them into thin slices.
Peel the carrots and grate them on a grater with large holes.
Place carrots and garlic in a container with cucumbers. Next add vinegar, spices and vegetable oil. Mix all the ingredients thoroughly and leave for a quarter of an hour to release enough vegetable juices.
Place the pan on low heat and cook for ten minutes from the start of the boil. While cooking, stir the salad periodically to prevent it from burning. After heat treatment, the cucumbers will change color slightly and become slightly transparent.
Place the hot salad in sterile jars and cover with iron lids. We put the jars upside down, wrap them warmly and leave them to cool.
The above ingredients make 3-3.5 liters of salad.

Korean cucumber salad for the winter

The preparation prepared according to this recipe is particularly juicy and has a multifaceted taste.

Ingredients for cooking:

4 kg of green cucumbers;
2 tbsp. good soy sauce;
1 kg carrots;
1 tbsp. odorless lean oil;
1 glass of white sugar;
1 tbsp. 9% table vinegar;
5 garlic cloves;
15 gr. seasonings for carrots in Korean;
100 gr. rock salt.

Korean cucumber salad for the winter:

Rinse the cucumbers, dry them, and trim the edges. Without removing the skin, grate it in the form of noodles on a Korean carrot grater.
We also rub the washed, peeled carrots into long strips.
Press the garlic cloves with the flat side of the knife so that the skin comes off easily, and chop.
Place vegetables with garlic in a large container, add vegetable oil, and add Korean seasoning.
In a separate plate, combine soy sauce with salt, vinegar and sugar. Pour the resulting marinade over the vegetables and stir. Leave the vegetable mixture to marinate for a couple of hours.
Place the workpiece in sterile jars and sterilize in hot water or oven for 10-15 minutes. Seal with lids, wrap and cool. We store it in the basement or cellar.

Korean cucumber salad for the winter

Following this recipe, you will prepare a very tasty vegetable snack. It will complement any holiday table or quiet family dinner.

For the preparation you will need:

3 kg of cucumbers;
1 head of garlic;
3 large carrot roots;
3 tbsp. table salt;
6 tbsp. l. sweet sand;
1 tsp each ground black and hot pepper;
0.5 tbsp. lean refined butter;
150 ml food vinegar (9%);
1 tsp coriander (chopped);
3 tbsp. mustard seeds.

Korean cucumber salad for the winter:

Wash fresh cucumbers, dry them, cut off the ends. Cut into long strips.
Peel the carrots and grate them with long noodles on a special grater.
Remove the peel from the garlic and chop it in any desired way. Mix cucumbers, carrots and garlic. We also add vinegar, granulated sugar, mustard seeds, peppers and coriander to the vegetables.
Mix the mixture thoroughly and leave for 2-3 hours.
After the specified time, spread the vegetable mass into a sterile container, pour out the released marinade, cover with iron lids and sterilize for a quarter of an hour, immersing them up to the shoulders in warm water.
We roll up the finished product with iron lids, place the container upside down, cover it with a blanket and slowly cool it.

Korean cucumber salads for the winter

The combination of tomatoes and cucumbers is already familiar, but in this Korean winter preparation this tandem will sparkle with completely different colors.

Set of products for salad:

2 kg of green cucumbers;
3 pods of bell pepper (red);
3 meaty tomatoes;
3 large onion heads;
5 cloves of garlic;
50 ml vegetable oil;
1-2 tsp. salts;
0.5 tsp freshly ground black pepper.

Korean winter cucumber salads:

Cucumbers of any size are suitable for this preparation. Wash the vegetables thoroughly and cut into strips, cutting off the ends.
Sprinkle the cucumbers with salt and let the vegetables release their juice. Carefully drain the released liquid, and squeeze out the cucumbers, placing them in cheesecloth.
Peel the onion and cut into half rings.
Remove the core from the pepper pods and cut into strips. Rinse the tomatoes and cut them into half rings or small slices. For this salad, it is better to use meaty varieties of tomatoes.
Pour vegetable oil into a large frying pan. When it warms up, add the onion to fry. Add peppers and tomatoes to the softened onions, mix and simmer for a quarter of an hour.
While frying, add chopped garlic to the vegetables. At the end of cooking, season with pepper.
Add the cooled vegetable sauce to the cucumbers and mix. Place the mixture into sterile glass containers and cover with lids.
Sterilize the salad in the usual way for 30-40 minutes, immersing the jars up to their hangers in water.
Seal the workpiece with lids and cool under a blanket.

These unusual cucumber salads can be prepared by adding seasoning for Korean carrots and more. Korean cucumber salad for the winter will captivate you with its crunch, rich taste and unsurpassed aroma. Bon appetit everyone!

At the time of ripening of fresh vegetables, every skillful housewife strives to replenish her pantry with tasty and savory snacks. Not the least place among the wide variety of all kinds of preparations will be occupied by prepared Korean-style cucumbers for the winter.

How to cook Korean cucumbers for the winter?

Cooking recipes and the right advice from qualified chefs will help you prepare Korean-style cucumbers for the winter. By following the recommendations outlined above, you can not only please your loved ones with an excellent snack, but also improve your previous experience by preparing a new version of the dish.

To prepare the snack, both young fruits and more mature specimens are used, having cleared them of peel and seeds.
Initially, the cucumbers are soaked in water for several hours, and then cut crosswise in half and into 4 more parts. Young fruits can be chopped into circles, long slices or straws.
Sliced vegetables are supplemented with a spicy marinade and left to separate the juice.
Subject the snack to boiling in a common container or sterilization in jars.
Sealed Korean-style cucumbers are insulated for the winter upside down until they cool.

Korean cucumbers for the winter without sterilization

Korean-style cucumbers for the winter are a recipe that can be made without sterilizing jars, which many housewives find very time-consuming and troublesome. The salad can already be tasted after the fresh vegetables have released their juice, but for long-term storage the mass needs to be stewed a little and hermetically sealed.

Ingredients:

cucumbers – 3 kg;
carrots and onions – 500 g each;
garlic – 2 heads;
sugar – 180 g;
oil, salt and vinegar - 100 g each;
coriander – 0.5 teaspoon;
hot and ground black pepper.

Preparation

Cut the cucumbers into strips or slices.
Grate carrots on a Korean grater.
Garlic is squeezed through a press.
Combine the vegetables together, add the remaining ingredients, and let it brew for 2-3 hours.
Simmer the vegetable mass for 10 minutes and place in sterile jars.
Cucumbers are sealed in Korean style for the winter.

Cucumbers with Korean seasoning - a recipe for the winter

Almost all Korean-style cucumber preparations for the winter are prepared with coriander, ground black and red hot pepper. For convenience, you can purchase a packet of seasoning, which will already contain all the necessary spicy components. It is better if the composition does not contain salt, sugar or other additives present in the marinade.

Ingredients:

cucumbers – 2 kg;
carrots – 200 g;
garlic – 2 heads;
sugar – 50 g;
oil –180 ml;
vinegar – 150 ml;
Korean seasoning – 1/3-1/2 sachet;
salt – 30 g.

Preparation

Cut the cucumbers into cubes.
The carrots are grated.
Mix vegetables, add garlic and other ingredients from the list.
Stir the mixture and leave for a day.
Place the vegetable mass in jars and sterilize for 10 minutes.
Sealed cucumbers with Korean seasoning for the winter.

Cucumbers with Korean carrots - a recipe for the winter

The following recipe for Korean-style cucumbers for the winter simplifies the task, since Korean carrots are used that are already pickled. In this case, it will be possible to avoid tedious cleaning and grinding of fresh root vegetables, and the desired spiciness and pungency of the finished snack will be provided without unnecessary hassle.

Ingredients:

cucumbers – 3 kg;
Korean carrots – 500 g;
garlic – 2 heads;
sugar – 100 g;
oil and vinegar - 1 glass each;
salt – 1.5 tbsp. spoons.

Preparation

Cucumbers are chopped into circles or cubes, mixed with carrots and garlic.
Add salt, sugar, oil, vinegar, and leave the mixture overnight.
Place the mixture into jars and sterilize for 7 minutes.
Cucumbers are sealed for the winter.

Korean cucumber hye for the winter

If you wish, you can prepare Korean-style cucumbers for the winter without carrots. In this case, the decoration of the snack and the component that complements its taste will be sesame seeds and red hot pepper, which will need to be cut into very thin rings or simply finely chopped. Soy sauce and sweet paprika will add a characteristic piquancy to the dish.

Ingredients:

cucumbers – 2.5 kg;
sesame – 50 g;
hot pepper – 2 pcs.;
garlic – 1-2 heads;
sugar – 4 tbsp. spoons;
oil – 150 ml;
vinegar 70% - 1 tbsp. boat;
paprika – 3 teaspoons;
soy sauce – 5 tbsp. spoon;
salt – 2 tbsp. spoons.

Preparation

Cucumbers are cut, salted, and after an hour the water is drained.
Add sesame seeds, garlic, hot pepper, paprika, sugar, vinegar and oil, dried in a frying pan.
Pour in soy sauce, mix and after 30 minutes put it in jars.
Korean-style heh cucumbers are sealed for the winter.

Korean-style spicy cucumbers for the winter

Pickling cucumbers in Korean for the winter, taking into account the recommendations from the following recipe, will give you the opportunity to appreciate an impressively spicy version of the snack. The degree of spiciness will depend on the amount of chili with and without seeds, its hot properties and the characteristics of the seasoning used for Korean carrots. It is preferable to add these components in portions, each time assessing the taste of the workpiece and finding the balance that is most acceptable to you.

Ingredients:

cucumbers – 1.5 kg;
carrots – 200 g;
garlic – 2 heads;
sugar – 50 g;
oil – 125 ml;
vinegar – 125 ml;
chili – 3-5 pcs.;
Korean seasoning – 1 tbsp. spoon;
salt – 30 g.

Preparation

Cut the cucumbers into cubes, grind the carrots and garlic, finely chop the chili, removing the seeds from the peppers if desired.
Mix the vegetables with the rest of the ingredients from the list and leave overnight.
Place the mixture into jars, sterilize for 10 minutes, and seal.

Korean-style cucumbers grated for the winter

If large slices of cucumbers are not pleasing to the eye, use the following recipe and prepare an appetizer from grated fruits. In this case, only the outer dense pulp without seeds is used, and the softer, loose part can be used for another dish, and if the fruits are overripe, then simply discarded.

Ingredients:

cucumbers – 2.5 kg;
carrots – 250 g;
garlic – 1-2 heads;
sugar – ¼ cup;
oil – 125 ml;
vinegar – 125 ml;
Korean seasoning – ½ packet;
salt – 30 g.

Preparation

Grind the thick cucumber pulp, carrots, and garlic on a grater.
Add salt, sugar, oil, vinegar, seasoning, and leave overnight.
Place the mixture with juices in jars and sterilize for 10 minutes.
Sealed Korean-style grated cucumbers for the winter.

Korean cucumbers with mustard for the winter

Mustard will add a special piquancy to the appetizer. The seasoning can be added in powder or grains, combining it with ground black pepper, coriander and garlic. Such a spicy mix will make even overgrown fruits divinely tasty, ensuring in a similar manner high-quality disposal of a seemingly unnecessary product.

Ingredients:

cucumbers – 3 kg;
mustard – 3 tbsp. spoons;
garlic – 1-1.5 heads;
sugar – 100 g;
oil – 100 ml;
vinegar – 150 ml;
ground coriander and black pepper – 1 teaspoon each;
salt – 1.5-2 tbsp. spoons.

Preparation

Peel overripe cucumbers from peel and seeds, chop the pulp into cubes.
Season the slices with the ingredients from the list and leave for 3 hours.
Package the cucumber mass with juices into sterile containers.
Overgrown cucumbers are sealed in Korean style for the winter.

Korean cucumbers and tomatoes for the winter

By preparing Korean-style vegetables for the winter without heat treatment, you will not only be able to preserve the fresh taste of vegetables, but also save the lion’s share of the vitamins they contain. In this case, the appetizer is prepared with tomatoes and stored in sterile jars under nylon lids exclusively in the cold.

Ingredients:

cucumbers and tomatoes – 1 kg each;
bell peppers – 4 pcs.;
hot pepper – 1 pc.;
garlic – 1-1.5 heads;
sugar – 100 g;
oil – 100 ml;
vinegar – 100 ml;
greens - to taste;
salt – 2 tbsp. spoons.

Preparation

Cut the cucumbers into cubes and the tomatoes into slices.
Grind the peppers, garlic and herbs in a blender and add them to the vegetables along with the marinade components.
After a day, the appetizer will be soaked and ready for tasting.
For storage, transfer the delicacy into jars and refrigerate.

Korean cucumbers and zucchini for the winter

The following recipe for pickling cucumbers in Korean for the winter will provide an opportunity to evaluate the combination of your favorite vegetable with zucchini. The assortment turns out to be nutritious, piquant with a pleasant spice. If desired, the composition can be supplemented with Korean seasoning, taking into account its spiciness and reducing the amount of chili.

Ingredients:

cucumbers – 3 kg;
zucchini – 1.5 kg;
onions and carrots – 500 g each;
garlic – 1 head;
sugar – 100 g;
oil – 100 ml;
vinegar – 100 ml;
ground chili – 1 tbsp. spoon;
black pepper – 1 teaspoon;
salt – 1.5 tbsp. spoons.

Preparation

Cut zucchini and cucumbers into cubes.
Stir in garlic and other additives.
Leave the vegetables overnight to soak.
Sterilize the mixture in jars for 10 minutes.
Cucumbers are sealed for the winter.

Korean cucumber kimchi for the winter

Prepared for the winter with the addition of fish and soy sauce, they will be an ideal addition to main dishes. Green onions will give the appetizer exquisite freshness, a special taste and aroma, which in combination with red pepper flakes and other ingredients will seem even more pronounced.

Ingredients:

cucumbers – 1 kg;
onions and carrots – 100 g each;
garlic – 1 head;
green onions – 1/2 bunch;
red pepper flakes – 1 tbsp. spoon;
fish and soy sauce – 20 ml each;
vinegar – 1 teaspoon;
coriander – 0.5 teaspoon;
sugar – 1 teaspoon;
salt – 2 tbsp. spoons.

Preparation

Cut the cucumbers into slices, add some salt and leave for half an hour.
Grind the carrots, finely chop the garlic, onions and green onions.
Add sauces, all the spices and herbs to the vegetables, mix.
The cucumbers are rinsed and placed in the spicy mixture.
The workpiece is transferred to a jar and stored in the cold.

Korean cucumbers for the winter in tomato

When prepared, they acquire an incomparable exquisite taste. In this case, the appetizer is prepared in oriental style, complemented with Korean seasonings and hot pepper. The form of cutting vegetables in this case is not important. It is only important to maintain the proportions of the components.