Cucumbers in Korean is a quick recipe for delicious. Korean cucumbers: the most delicious recipe and the best ideas

Do you want to surprise your guests with something like that, but do not know what to cook as a snack? Amazing Korean cucumbers are undoubtedly the dish that you can surprise and surprise. Believe me, the recipe for cucumbers in Korean is unbreakable, hardly anyone knows how to cook such yummy at home. Believe me (and be sure to check): cucumbers with peppers and garlic in Korean will be a hit of your feast. Moreover, the recipe is so easy that no extra effort is required from you. Well, let's go surprise the guests?

Ingredients:

• cucumbers - 2 kilograms;
• hot pepper - 1 piece;
• carrots - 300 grams;
• garlic - 3 cloves;
• ground black pepper - 1 tablespoon;
• granulated sugar - 0.5 cups;
• table salt - 2 tablespoons;
• wine or apple vinegar - 0.5 cups;
• vegetable oil- 0.5 cups.

Amazing Korean cucumbers. Step by step recipe

1. Cucumbers, always young and fresh, wash, dry with a towel. Cut off the ponytails on each side. Now we cut the cucumbers: if they are small or medium, cut into four parts. If the cucumbers are larger, then they can be cut into eight pieces. The main thing is that the cut cucumbers are approximately the same size.
2. So we cut all our cucumbers and then transfer them to a bowl.
3. We take a Korean vegetable grater. Wash carrots, clean and wash again. We rub it on a special grater: to get long, thin strips.
4. We send the carrots to the cucumbers in a bowl.
5. Peel the garlic and cut it into thin, thin rings. Add it to cucumbers and carrots.
6. After washing, cut the bitter pepper into thin slices. Its amount depends on your taste: like it spicy, add more, if you don't like spicy, then put just a little pepper.
7. Prepare the dressing in a bowl. Mix sugar, pepper and salt. Add vegetable oil and vinegar. Mix everything well. The dressing should have a rich dark color with a pleasant characteristic aroma.
8. Pour the finished dressing into a bowl with vegetables, and mix everything well. This is to ensure that all of our chopped and grated vegetables are soaked in the dressing.
9. After the salad has been mixed, cover it with a lid and put it in the refrigerator for 3-4 hours. After this time, our salad will be ready.
10. To speed up the marinating process, stir the salad from time to time with a spoon.
11. By the way, such cucumbers can be closed for the winter. All we have to do is spread them out on the floor liter cans and sterilize and then just roll up the lids.

Our amazing cucumbers ready in Korean. Undoubtedly, everyone who tastes them will like them. Juicy, crunchy, aromatic, beautiful: there are not even enough words to describe an amazingly tasty dish. Be sure to visit our site "Very tasty", you are waiting for awesome recipes delicious and beautiful dishes. Bon Appetit!

Recipe cucumbers in Korean fast food:

We choose strong, not overripe cucumbers for the salad, with tender juicy pulp inside without ripe seeds and a thin upper rind. If you find that your cucumber variety has a tough, so-called "old" peel, it is still better to cut it off with a thin layer of a vegetable cutter. It will not be superfluous to check if the cucumbers themselves are bitter. We will cut the cucumbers in thin long strips - typical cutting for everyone Korean blanks and snacks, but you can choose any method of cutting - medium cubes or rings. It is advisable not to cut too large so that the cucumbers have time to marinate, otherwise it will be necessary to increase the time for pickling cucumbers in spices and herbs.

Cut off a thin top layer from the carrots, rub on a Korean thin grater. We put vegetables in a large bowl, in which it will be most convenient to mix all the vegetables.

We send thin half rings of onions or white salad / red onions to cucumbers and carrots. Choose onions according to your preferences, onions will give a more "aggressive" flavor, while sweet salad onions will not be too noticeable in the overall taste of the salad.

Stir the vegetables, make a small depression in the center and squeeze the garlic cloves into it.

We move to the stove and put a frying pan with vegetable oil, heat it up to "haze".

Pour sesame seeds and spices into the oil. A little about spices: it can be a complete ready-made set of purchased spices or assembled by yourself. As you know, traditional "Korean" spices are considered ground coriander, red hot and regular black pepper, paprika, ginger. If you take half a teaspoon of each of these spices, you can easily get the very Asian flavor for which we love Korean salads so much.

We count to 10 (we strongly do not recommend keeping sesame seeds and spices in oil longer!) And pour hot oil from the pan along with browned sesame seeds and heated spices directly onto the garlic into the groove in the vegetables.

Add salt and sugar to taste (if they are not available in the ready-made set of spices) and season cucumbers with Korean carrots with another important ingredient - vinegar.

Next, you can add any chopped greens, such as parsley and cilantro.

Now the cucumbers must be mixed very thoroughly and all the seasonings, garlic and sesame seeds must be evenly distributed over the vegetables. Squeeze lightly so that the cucumbers are in our spicy marinade, and put for 2-6 hours to marinate in the lower compartment of the refrigerator.

Instant Korean cucumbers are ready!

As you can see, this is not such a time-consuming process.

And you end up with a great stand-alone appetizer or a spicy vegetable salad for your main course!

Let's make a cucumber hit! It will be interesting, colorful and easy.

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The most delicious Korean carrot seasoning recipe

We need:

• Cucumbers - 2 kg
• Carrots - 500-700 g
• Garlic - 3-4 cloves (medium size)
• Seasoning for Korean carrots- 1 tbsp. a spoon
• Coarse salt (no additives) - 2 tbsp. flat spoons
• Granulated sugar - ½ cup
• Vinegar (table, 9%) - ½ cup
• Vegetable oil - ½ cup

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

Please note that:

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

How to cook Korean cucumbers for the winter.

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

This should be done with any cucumber preparations. Lightly salted classic or, saturated with moisture, cucumbers will be more crunchy when salted and pickled.

Cut off the poured cucumbers on both sides and, just in case, try for bitterness.

For a perfect crunch, we will cut the main characters large enough - in blocks of 4-6 cm in length.

• Small cucumbers (slender ones up to 10 cm) can be cut quite simply. Along in half and each half again in half lengthwise. We get quarter-pieces.
• Cut vegetables thicker and longer lengthwise twice - into 4 narrow parts. We cut these long quarters already across the middle... We get eighth cubes.

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

Peel and cut the garlic into thin slices. If you don't feel like messing around, we pass it through a press or three on a fine grater.

• If we use the optional chili pepper, then cut it into thin rings. For a tangible sharpness, a small segment is enough - 1-2 cm. Focus on your love of sharpness. Please note that if the pepper is not peeled, then a few seeds will also get into the salad, in which the main pungency is.

We send spicy ingredients to two main vegetables.

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

We cover with a lid and send to the refrigerator to marinate - for 4-5 hours.

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

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

You can make a simple preparation in the evening, and transfer to jars and sterilize in the morning. Don't be afraid to overexpose your vegetables. 8-10 hours of infusion will not spoil them, but a lot of juice is formed. This is convenient for packing in cans to pour vegetables to the very neck.

Choose a convenient mode and be sure to try the salad along the way. This is a mouthwatering vitamin thank you for your culinary endeavors.

How to sterilize Korean cucumbers for the winter.

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

Place a cotton towel at the bottom of a large deep saucepan. We put the jars of salad and fill the pan with warm water - up to the hangers of the jars. It can be cold. The main thing is not boiling water, so that the glass does not burst from the temperature drop. We cover the jars with lids without screwing.

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

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

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

In any case, during warming up, a bright cucumber skin will change color to protective.

We take out the jars after sterilization and close the lid - any to which you are accustomed, with or without a key.

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

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

Carrots add exotic flair to the recipe. That is why we haven’t done this kind of seaming without it yet. It seems to us that pure cucumber preservation will turn out worse in this way.

Hit parade of ideas for cutting and composition

1) What vegetables to choose?

In any pickles and marinades, the pickling variety of cucumbers is most delicious. Do not be intimidated by a tricky word, choosing such is elementary. We buy medium-sized cucumbers (maximum 14 cm in length), which have the skin in pimples. The color can be different - from solid bright emerald to the usual green with light specks.

2) Slicing is everything!

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

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

Immediately behind the leader - kit cucumber slices(about 1 cm thick) and the thinnest carrot plates. They are easy to peel from the root vegetable with the most common vegetable peeler (a knife for peeling vegetables).

You can reduce the work of mugs with a V-shaped nozzle for a Berner grater. The main thing is to adjust the pitch. Otherwise, very thin cucumber pieces will lose their elasticity during sterilization.

The last option for carrots without frills is to rub them on a regular coarse grater... Everyday and quite tasty. The advantage is that such a grater is always available, even in the country, where there is no other tool at hand.

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

Component required only for lovers of spicy food. It is easiest to regulate the pungency with chunks of pepper - to your liking. You can chop more or less, or remove or leave seeds.

4) How to make Korean seasoning at home?

Condiments may not be available in the nearest store, especially during the harvesting period.

In this case, you can replace it with ordinary black pepper. Use the same amount freshly ground powder from peas. Use a mortar, coffee grinder or grinder. In our recipe, this is 1 tbsp. a spoon. There will be no critical losses in taste.

And if you still really want to observe the canon with coriander, you can make a Korean-style spice mixture with your own hands. Nothing complicated!

Here is the proportion of spices:

• Coriander (seeds) - 1-1.5 tsp
• Black peppercorns - 1 tsp

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

• Dried garlic (if granules, grind too) - 1 teaspoon with a slide
• Chili pepper (ground) - on the tip of a knife.

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

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

Go ahead and look at Easy Recipes - Homemade Preparations. Great ideas for the winter are constantly being updated!

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

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Good afternoon, dear friends, we continue the topic vegetable snacks which can be made from cucumbers. In previous articles, recipes for the preparation of lightly salted cucumbers were analyzed, and in this article we will try to disassemble the recipes for how you can cook such a dish as Korean cucumbers.

This dish is also very good as an appetizer or as an addition to fried potatoes or meat. The dish turns out to be quite tasty and aromatic. The selection of recipes will contain only the most delicious and not complex recipes cooking cucumbers in Korean.

Naturally, the main ingredient is cucumbers and carrots, and of course a small set of seasonings. We will cut the cucumbers with carrots outside the box. Yes, and one more piece of advice if you are not an ardent fan of hot or spicy food, then spicy foods can be put less.

To make the dish tasty, it is better to take fresh vegetables. It will not take much time to prepare this snack. It is important to have good mood and the desire to cook something very new and tasty.

Ingredients.

• 350-400 grams of fresh cucumbers.
• 1 medium carrot.
• 1 tablespoon sugar.
• Half a teaspoon of salt.
• 2 tablespoons of vegetable oil.
• Garlic feathers 2-3 pcs.
• A pinch of ground black pepper.
• Seasoning for Korean carrots half a teaspoon.
• 9% vinegar 3 tablespoons.

Cooking process.

Naturally before you start cooking of this dish all ingredients must be rinsed well. Rinse the cucumbers and carrots and pat dry.

Rub the carrots on a special grater for Korean carrots. If such a grater is not at hand, it can be done with a sharp knife.

Dissolve the cucumbers in length into 3-4 parts, then divide into several more parts, but already across. The finer the cucumbers are cut, the faster the dish will cook.

After all the ingredients are cut, you can start preparing the dressing for our dish.

In a separate bowl, mix the vinegar, salt, sugar, vegetable oil and Korean carrot seasoning. Stir and pour over the chopped vegetables that should already be in the same bowl.

After that, mix everything well and put a bowl of vegetables in the refrigerator for 3 hours. During this time, the cucumbers will be pickled and will acquire an amazing taste and aroma. NSenjoy your appetite.

Korean cucumbers the most delicious recipe for the winter with Korean carrot seasoning

I think that any housewife wishes that her preparations for the winter only become tastier over time. And this can be done if you take fresh food and the right seasonings. I propose a recipe for harvesting cucumbers for the winter in a new way. The salad turns out to be a little spicy, but this is its zest. It can be harvested for the winter, or it can be served with young potatoes. In general, see the recipe and take it on a pencil.

Ingredients.

• Cucumbers 1 kg.
• 3-4 carrots about 300 gr.
• 1 hot pepper.
• 8-10 cloves of garlic.
• 9% vinegar 45 ml.
• Salt 1 tablespoon.
• Sugar 3 tablespoons.
• Black pepper 15-20 peas.
• Small bunch of parsley.
• Half a teaspoon of ground coriander.

Cooking process.

Rinse and dry vegetables. We take only fresh and crispy cucumbers as from dull cucumbers delicious dish do not cook.

Cut the cucumbers lengthwise into 3-4 pieces and then across. See how the cucumbers are cut in the picture below and try to cut as well.

Three carrots on a special grater for Korean carrots.

Finely chop the garlic, parsley, and hot peppers. We put all the prepared ingredients in one common pan.

Next, you need to add all the bulk ingredients, salt, sugar, peppercorns and ground coriander. At the end, pour vinegar and gently mix the dish.

Then cover the pan with a lid and leave in a warm place for 2-3 hours. During this time, a large amount of marinade should be released from the vegetables.

The salad can be served at the table, or you can close it in jars and postpone the meal until winter. We put the prepared salad in a jar so that the brine would cover the vegetables. We put the jar in a pot of water and boil it for about 30 minutes. Then we cover with an iron lid and tighten it tightly.

These salads are best prepared in small 0.5 - 0.7 liter jars. This is convenient because when you open the jar, the salad is quickly eaten up and it does not have time to wind up or disappear.

Look at the beauty you get. Such a salad is stored for about a year in a cool place. But I think it won't stay with you longer than until spring, because after the first try you will want it again and again. Bon Appetit.

Korean-style crispy pickled cucumbers for the winter

This dish is also from the category of the longer they stand, the more delicious they become. The salad leaves the table so quickly that I think I'll have to run for another can.

the salad is prepared as simply and quickly as the rest of the salads presented in this selection. It is important to understand that the longer the vegetables are in the brine, the more delicious they will be. This is not the final recipe for cooking, if you wish, you can add your favorite seasonings and spices. I will present you the simplest recipe for cooking cucumbers for the winter, and you can add whatever you want at your discretion.

Ingredients.

• 1 kg of carrots.
• 4 kg of cucumbers. It is advisable to take young cucumbers.
• 1 tablespoon sugar
• 9% vinegar 7-8 tablespoons.
• Salt 2 tablespoons.
• 2 medium heads of garlic.

Cooking process.

Before preparing the salad, you need to slightly freshen the cucumbers. We put them in a large saucepan and fill with cold water. We soak the cucumbers in water for about 2-3 hours.

But this procedure is required only if the cucumbers were bought on the market, and if the cucumbers have just been plucked from the garden, then it will be possible to limit ourselves only to good washing of the fruits.

Also, check each cucumber for spoilage or damage before cooking.

Next is the standard procedure for slicing cucumbers. First along then across.

Then grate the carrots for the Korean carrots. This grater allows you to make even stripes of carrots.

Grind the rest of the ingredients and put everything in one large saucepan.

Add salt, sugar, vinegar and vegetable oil. Mix everything well, cover or wrap with cling film. Leave the pan warm for 3-4 hours. Then move it to the refrigerator for a day, preferably every 3-5 hours, mix the salad well. During this time, the vegetables are soaked in salt, give juice and begin to marinate in their own juice.

After a day, we lay out the salad in sterilized jars. After that, you will need to boil the salad right in the jar for about 15-20 minutes. Place the jar in a pot of cold water and bring the water to a boil.
After 20 minutes of steady boiling, we take out the jar and close it with a metal lid. We store cans with blanks in a cool place. Bon Appetit.

Making a cucumber salad for the winter with mustard and garlic

For this salad, you can take non-liquid cucumbers. These are those that do not have the correct shape or are slightly overripe.

Ingredients.

• 2 heads of garlic.
• 4 kg of cucumbers.
• 1 tablespoon sugar
• 1 tablespoon of ground black pepper.
• 1 tablespoon mustard powder
• 1 tablespoon vegetable oil.
• Half a tablespoon of salt.
• 9% vinegar 1 tablespoon.

Cooking process.

Rinse and chop the cucumbers. We cut only lengthwise.

Peel the garlic and pass through a press. Put the cucumbers and garlic in a saucepan and add all the loose ingredients, then pour in the vinegar and vegetable oil. Stir and leave covered for 5-6 hours. During this time, the cucumbers will react with salt and produce a lot of brine.

It remains to arrange the cucumbers in sterilized jars, pour with brine and boil for 30-40 minutes.

After boiling, cover with lids and tighten tightly with a special key.

Turn the lids down and cover with a blanket. Let the jar cool completely after which it will be possible to transfer them to a cool place for long-term storage. The salad can be stored for no more than a year, since the pickle can completely dissolve the cucumbers. Bon Appetit.

How to cook salted cucumbers in Korean video recipe

The recipe is also not complicated and, moreover, it turns out quite tasty. Take a look and try to make this salad yourself. I did it the first time, so I think you will be able to do it.

Bon Appetit.

Mind-blowing cucumber appetizer with sesame seeds and carrots

Agree, not every day you come across such recipes for preparing salads for the winter using vegetables and sesame seeds. But I think it's worth trying to cook. Moreover, the salad turned out to be very tasty.

Ingredients.

• Cucumbers 700-800 grams.
• 5 cloves of garlic.
• Half a bunch of parsley and onions.
• 2 carrots.
• 2 Bulgarian perks.
• 1 hot pepper.
• 2 tablespoons toasted sesame seeds.
• 1 tablespoon of salt.
• 3 tablespoons of soy sauce.
• 2 large spoons of rice vinegar.
• 2 teaspoons of sesame oil.
• 1 tablespoon of granulated sugar.

Cooking process.

In this recipe, cut all the ingredients into thin strips. Except garlic and herbs.

Finely chop the greens, and pass the garlic through a press.

Grate carrots for Korean carrots.

After you cut the cucumbers, sprinkle them with salt and set them aside, let them release juice while we prepare the rest of the ingredients.

After everything is cut, it's time to prepare the brine. Mix the sauce with vinegar, add all the other bulk products and stir until completely dissolved.

Pour cucumbers with carrots and garlic with brine, add sesame seeds and mix well. The salad is ready to enjoy.

Another very tasty recipe for a warm salad with cucumbers and meat

As you know, vegetables are very useful, but what else is needed and very satisfying. Therefore, I propose a recipe for delicious and satisfying warm salad with meat.

Ingredients.

• 0.5 cucumbers.
• 250 beef or pork.
• Salt to taste.
• Onion head.
• 1 bell pepper.
• 3-4 cloves of garlic.
• Red and black pepper to taste.
• Vegetable oil.
• 1 teaspoon sesame seeds.
• Sugar half a teaspoon.
• 1 tablespoon of soy sauce
• 1 tablespoon 9% vinegar.
• Greens to taste.

Cooking process.

Rinse the meat and cut into strips, fry in vegetable oil with onions.

Next, add hot and bell peppers. WITH hot pepper it is advisable to remove the seeds, since all the bitterness is in them.

Then add a little salt and add the garlic passed through a press, mix and fry until the meat is tender.

While the meat is being prepared, prepare the sauce. To prepare the dressing, mix soy sauce sesame seeds, sugar, a little vinegar. Stir until the sugar is completely dissolved. And pour the dressing over the meat. Stir and simmer over low heat for about 2-3 minutes.

Chop the cucumbers and grate the carrots for Korean carrots.

After putting the contents of the pan into a bowl, add the cucumbers and carrots, mix everything well and can be served. Everyone will be happy with such a salad, it is both tasty and very satisfying. Bon Appetit.

With the onset of summer, the harvest season begins. It can be berries, fruits, vegetables. It is about the latter that will be discussed today. Namely about cucumbers. Since at this time we can use them in unlimited quantities.

I recently wrote about how to make them as well. Today I want to pay attention to Korean recipes. Such a blank can be made from any green handsome man, even an overgrown one. After all, it often happens that we just overlooked some cucumber that was hidden in the leaves. And the next day it is already so big that it will not be suitable for salting or food.

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

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

Ingredients:

• Cucumbers - 2 kg.;
• Carrots - 500 gr.;
• Bulgarian pepper - 500 gr.;
• Onions - 500 gr.;
• Bitter 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 are smaller. Also, their thickness should not be very large, about 0.5 mm, but not quite thin either. We put them in a large saucepan.

2. Bell pepper also rinse and dry with paper towels. Cut in half and remove seeds. Now we cut into short strips. We send to the same place.

For a more colorful salad, use different colored peppers.

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

4. Carrots are also washed and cleaned. Three of them on a Korean carrot grater. Or just cut it into strips. We send it to all vegetables.

5. Add garlic passed through a press and chopped hot peppers to the pan.

Do not forget about spices: sugar and salt, as well as vegetable oil and vinegar.

Conservation salt is needed without additives, that is, ordinary table salt. Otherwise, all our workpieces will turn sour and "fly into the air."

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

7. During this time, we will prepare the cans and lids. They need to be thoroughly washed with detergents and turn over to glass all the water.

8. Put the salad on fire and bring to a boil. During this process, he will sit down well and release even more juice. Cook for one minute. During this, you will notice that the cucumbers have changed color, so everything is ready. Turn off and lay out hot on the banks.

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

We store this salad in a cool dark place.

Korean Carrot Seasoning Cucumber Recipe

All options are delicious. But, if you are in doubt about the taste, then I suggest using the seasoning. It will add uniqueness and originality to the salad. And I know for sure that it will stand and will not deteriorate.

Ingredients:

• Cucumbers - 2 kg.;
• Carrots - 0.5 kg.;
• Sugar - 100 gr.;
• Salt - 50 gr.;
• Garlic - 1 head;
• Seasoning for vegetables in Korean - 10 gr.;
• 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 extra 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. We put them immediately in a large container, so that later it will be easier to mix everything.

2. Now we will deal with carrots. We also rinse and clean it. Now we need to grind it up. It is better to do this on a Korean grater or with a special knife. But who does not have it, they can simply cut it into thin strips with an ordinary knife or into circles. We send it to cucumbers.

3. The turn came to garlic. We also peel it off and simply squeeze it out through a press. It can also be chopped with a knife or rubbed on a fine grater. We add it to the vegetables.

4. Now pour in vegetable oil and vinegar there. Pour in sugar and salt. You can send all the seasoning if the bag says that it contains 10 grams. If more, for example 30 g., 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 stir the contents of the container periodically.

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

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

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

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

9. We put 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 cucumbers with carrots - an instant recipe

In all the ways that I share, the composition of the products is almost the same. Only their number changes and some other product is added. But only the exposure and the process are a little different. In this video, the author shows in detail and tells how to cook such delicious salad... It is also slightly different from mine, but still no less beautiful.

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

Spicy Korean Mustard Salad

IN this recipe we will use a minimum of products. 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 sharper. But I always make it with a recipe. Such cucumbers are perfect in winter with potatoes, even fried, even boiled in their uniforms.

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 cup

Preparation:

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

2. Peel the garlic and pass it through a press. Lovers can cut it very finely with a knife or rub it on a grater.

3. Add spices: salt, sugar, pepper and mustard. And also pour in vinegar and oil. Mix everything thoroughly and leave to infuse for 6 hours. During this time, they must start up the juice.

4. Place in clean jars and sterilize in a saucepan for about 10 minutes. Then we tighten the lids and turn it upside down. So we leave until it cools completely.

This salad can be stored even at room temperature. And in winter, get it for the arrival of guests.

Recipe for Korean salad from overgrown grated cucumbers

Yes, it is not always possible to pluck beautiful and small cucumbers from the garden. After all, many do not go to the garden for them every day. So I overlooked, although I live next to a cucumber garden. But it doesn't matter. 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 gr.;
• Sugar - 200 gr.;
• Salt - 3 tbsp. l .;
• Vegetable oil - 150 ml.;
• Vinegar 70% - 1 tbsp l.

Preparation:

1. Let's take care of carrots. We will wash and clean it thoroughly. We will grate it on a Korean grater or use a special knife. We put it immediately into a large bowl.

2. Now it's the turn of the cucumbers. We are also mine and three. But you should not grind the seeds. they will give a lot of water, but we don't need it. Therefore, we will simply throw them out. We send to the same place.

3. Peel the garlic and press through a press.

4. Fill in all the spices: salt, sugar, seasoning. And also pour the vinegar oil. Mix everything well and leave for at least five hours, or even more to marinate. Better at night.

5. Put the salad in sterile jars and send it to the oven for 15 - 20 minutes to sterilize. it can also be done in a pot of water.

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

Well, how do you like these recipes? Have you already decided on how you will make the workpiece? I've already decided, and I also want to do something else delicious eggplant... They are just now growing up. Zucchini are also beautiful in the garden, but I will make them as a side dish for meatballs. Well, perhaps I'll start, and say goodbye to you. See you soon!