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Korean cucumbers for the winter

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Famous and popular dish are Korean cucumbers. They are easy to prepare and have an incredible flavor. There are many recipes for cooking cucumbers in Korean for the winter. Each hostess has her own secrets and a set of spices. These cucumbers may taste sour, salty or even hot, depending on the ingredients in the recipe and in what quantities.

Korean cucumbers with seasoning for winter

The Korean version of cucumber presented below is distinguished by the fact that due to the moderate amount of seasoning and other ingredients, the dish has a strong, but at the same time fresh smell and bright taste.

Photo of Korean Cucumber

Ingredients:

  • Cucumbers - 2 kg;
  • Carrots - 200 g;
  • Garlic - 2 heads;
  • Korean seasoning - 1 tbsp. l no slides;
  • Sunflower oil - 180 ml;
  • Sugar - 50 g;
  • Salt - 30 g;
  • Vinegar 9% - 150 ml.

Cooking

  1. Cucumbers are washed in running water or in the pelvis. Those that are small shred into 4 slices, and those that are large can be more finely chop.
  2. Carrots are peeled, washed and rubbed on a grater for Korean carrots, but if not, you can take the usual - large.
Important! From small cucumbers beautiful preservation is obtained. They are simply cut into 4 pieces and marinated. But you can take and overgrown cucumbers. They are chopped into slices or straws and taste is not worse than with young, small cucumbers.
  1. Garlic is crushed. To do this, you can use a grater, knife or crush.
  2. Cucumbers, carrots, garlic, sunflower oil, sugar, salt, Korean spices and vinegar are mixed in a large bowl. The bowl is covered with a towel or board and left for the whole day.
  3. On the second day, the banks for preservation are washed out.
  4. The finished, the present mixture is decomposed in the container and covered. Then it is necessary to sterilize jars with cucumbers for 10 minutes (for half-liter jars) and then roll them up immediately.
  5. Ready jars turn upside down and cover with a warm cloth for a day.

Cucumbers cooked according to this recipe are not very spicy. If the family likes spicy snacks, you can add more garlic or make spicy cucumbers in Korean, according to the recipe below.

Korean spicy cucumber recipe

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Usually Korean-style cucumbers are made with plenty of seasoning. They are fragrant, piquant, but not spicy. For lovers of spicy dishes a recipe with hot peppers is offered.

Photo of spicy cucumber salad in Korean

Ingredients:

  • Cucumbers - 2 kg;
  • Onions - 0.5 kg;
  • Sweet pepper - 0.5 kg;
  • Carrots - 0.5 kg;
  • Hot pepper - 2-3 pods;
  • Garlic - 1 medium head;
  • Vegetable oil - 100 g;
  • Salt - 45 g;
  • Sugar - 100 g;
  • Vinegar 9% - 100 g

Cooking

  1. Cucumbers are washed and shred rings, it is possible and somehow different - this is a matter of taste. The main thing is that the pieces are not very large.
  2. Bulgarian pepper cleaned of seeds, tails and cut into rings or slices.
  3. Carrots are peeled and chopped into strips - the thinner the better.
  4. Peel off onions and shred. You can cut small or large, in circles, if you like the taste of pickled onions.
  5. Hot pepper grind in a meat grinder or simply chopped with a knife along with the seeds.
  6. In one large capacity, chopped vegetables and hot peppers interfere. Grated garlic is poured into it.
  7. In a separate container make the marinade from oil, salt, sugar, vinegar. When the salt and sugar melt, the marinade is poured on top of the vegetables, and then the salad is kneaded and left to infuse for 2 hours.
  8. Clean containers filled infusion dish and cover with lids (until they roll up).
  9. In a high saucepan with water put jars and sterilized for 20 minutes. When the time comes, you can get them and cork.
  10. Tanks rolled upside down and cover with a warm blanket to cool slowly.

Korean cucumber recipe with tomatoes

Korean-style cucumbers are made with a wide variety of spices, as well as with other vegetables. The variant with tomatoes is unusual for its tomato flavor, which perfectly combines with seasonings and cucumbers.

Photo of cucumber by korean fast food

Ingredients:

  • Cucumbers - 2 kg;
  • Onions - 2 pcs .;
  • Bulgarian pepper - 3 pcs .;
  • Tomatoes - 3 pcs .;
  • Garlic - 5 large teeth;
  • Korean seasoning - 1 tbsp. l .;
  • Salt;
  • Vegetable oil.

Cooking

  1. Vegetables washed out to be absolutely clean. Cucumbers shred in small pieces and salted for 120 minutes. When this time passes, squeeze the juice, and cucumbers, if there was a lot of salt, you can wash.
  2. The bulbs chop into rings or halves of rings, and fry in oil until the pieces begin to shine through.
  3. Tomatoes can be peeled or left with the skin, and then chopped with thick rings.
  4. Pepper is cleaned from seeds, tails and chopped into strips. Garlic is ground by a blender.
  5. Peppers, garlic, tomatoes are poured into onions in a frying pan and stewed all under a lid for 15 minutes and then cooled.
  6. Stewed and cooled vegetable mass is poured into cucumbers, seasoned with Korean seasoning and thoroughly mixed.
  7. The finished salad is laid out in containers and sterilized for half an hour. Only then can you roll up conservation.

The most delicious recipe without sterilization

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Sterilization is long and not always safe. But there are recipes for cucumbers in Korean, which are made without sterilization.

Photo of canned cucumbers in Korean

Ingredients:

  • Cucumbers - 4 kg;
  • Vegetable oil - 200 ml;
  • Vinegar 9% - 200 ml;
  • Salt - 100 g;
  • Sugar - 200 g;
  • Ground black pepper - 25 g;
  • Mustard seeds - 30 g;
  • Greens - at will.

Cooking

  1. Vegetables are washed and soaked in cold water for one day.
  2. After soaking the cucumbers it is necessary to cut into 4 slices (can be smaller) put in a large container, where the salad will be made.
  3. Cucumbers are covered with salt, mustard, sugar and thoroughly mixed.
  4. Garlic is peeled and squeezed through a crush. It is also sprinkled with cucumbers along with pepper. Everything mixes well again.
  5. Greens are crushed, poured into cucumbers, poured on top of the oil and put to stew on low heat for 15 minutes.
Important! Greens in cucumbers in Korean, you can add the most diverse. The composition of parsley, basil, fennel gives a spicy flavor, and parsley and dill - a classic, simple option. But if you want, you can put any other herbs, including dry, and not just fresh.
  1. When the dish is extinguished, it is tried. If there is little salt or pepper, then you can add them.
  2. Stewed cucumbers are laid out in sterilized containers in Korean style and rolled up.

Korean style cucumbers with carrots and spices

A whole set of spices can transform any dish, make it a real masterpiece. The recipe for Korean cucumbers for the winter with carrots and spices, proposed below, is done quickly, the main thing is to follow the recipe.

Photo of cucumbers with carrots and spices in Korean

Ingredients:

  • Cucumbers - 4 kg;
  • Carrots - 1 kg;
  • Garlic - 1 large head;
  • Sugar - 200 g;
  • Salt - 100 g;
  • Vinegar 9% - 250 ml;
  • Vegetable oil - 250 ml;
  • Coriander - 1/2 tsp;
  • Nutmeg - 1/2 tsp;
  • Curry - 1/2 tsp;
  • Provencal herbs - 1/2 tsp;
  • Black ground pepper - 1/2 tsp.

Cooking

  1. Cucumbers are washed under clean, running water. Then you need to cut off the tips and chop them. You can cut circles, plates or another method.
  2. Pelt with carrots scrape and grate it. You can use a simple, coarse grater or special, for Korean dishes. If there is no grater, you can shred carrots with a knife.
  3. Cucumbers, carrots, salt, sugar, vegetable oil, vinegar are poured into a large bowl.
Interesting! For preservation usually take vegetable oil that does not smell. Otherwise, it can kill the flavor of the marinade or vegetables.
  1. Garlic is peeled, ground, and added to vegetables.
  2. Curry, coriander, Provencal herbs, pepper and nutmeg are poured into a common container.
  3. Vegetables are mixed so that the spices are evenly distributed. The bowl is covered with any board or cloth and left for 4 hours.
  4. Jars wash soda food. When the salad is infused, it is necessary to distribute it in containers and cover them with lids. The finished preservation is placed in a saucepan with water and sterilized for 10 minutes (if the cans are 0.5 l each).
  5. After sterilization, the containers are rolled, turned over and covered to cool.

Korean cucumbers for the winter is not difficult to do. They are served to the table immediately after preparation or closed for the winter. In winter, this appetizer is an excellent addition to the daily menu or an unusual, but appetizing, festive dish.

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