Korean cucumber slices are the most delicious recipe. Korean-style cucumbers are the most delicious recipe for the winter without sterilization. Pickled cucumbers with Korean seasoning for the winter without carrots

It's no secret that cucumbers are the most popular home preserve. They are good in and of themselves, of course. But if you prepare salads with cucumbers, you will make the stocks more diverse. And if you close the Korean-style cucumbers for the winter, consider that the corkage has been a success. The best salad for any occasion. Yes, and the bank looks beautiful - do not pass by. Therefore, it is always scarce.

It is closed with and without carrots, with the addition of mustard and a variety of vegetables. It is sterilized and quenched. Recipes - the sea. I think that the proposed selection of Korean salads will help you navigate the variety of options and choose the right one for yourself.

The beauty of the salad is that you can easily improvise with the ingredients. Make the salad more or less spicy, add your favorite spices. Choose, cook, fantasize.

It is not a sin to put such a salad on the festive table. Looks very appetizing. And what aroma and taste cannot be expressed in words - it will overshadow all dishes.

For this blockage, we will need 4 kilograms of cucumbers. If it is possible to choose even and not very large - well, give them preference. But large vegetables can also be used, we just cut them smaller. But strongly overripe will need to be peeled and seeds.

Before cooking, cucumbers should be soaked in cold water for two to three hours. After all, we want the cucumber to remain elastic and crispy. This procedure will help us with this. In addition, bitterness and nitrates will go away.
Prepare immediately and the necessary inventory. You will need two bowls or saucepans where the salad and dressing will be mixed. When choosing dishes for salad, keep in mind that it will have to be placed in the refrigerator. You will also need the help of a grater for Korean carrots and garlic. If there is no special grater, then an ordinary one will come in handy.

Cooking a set of products

• Four kg of cucumbers
• One kg of carrots
• One st. granulated sugar (Art. 250 ml)
• One st. vegetable oil
• One st. vinegar (9 percent)
• One hundred gr. salt
• fifteen gr. Korean seasoning.

Step by step cooking

You can cook Korean seasoning with your own hands, thereby adjusting the taste of the salad. To do this, you only need to mix 1.5 tsp. coriander seeds, half tsp. a mixture of peppers, a teaspoon of salt, half a tsp. Sahara. Red ground pepper is added as desired. Coriander seeds are ground in a mortar.

Believe me, you have prepared an amazing salad for the winter. You will have something to please the household and surprise the guests.

Quick recipe for grated Korean-style cucumbers for the winter without sterilization

What are the advantages of this recipe, besides excellent taste? In that you can use large cucumbers. Plus, it doesn't need to be sterilized. The heat treatment will be quenching.
It also differs in appearance - vegetables are rubbed on a grater. It turns out very beautiful.

Ingredients

• Cucumbers - three kilograms
• Carrots - half a kilogram
• Onion - half a kilogram
• Sugar - 180 grams
• Salt - 100 grams
• Vegetable oil - 100 grams
• Vinegar - 100 grams
• Korean seasoning pack
• Garlic - 2 medium heads.

It is convenient to stew the salad in a large enameled bowl. A cast-iron cauldron, a saucepan, is perfect. Let's prepare the dishes before starting the process. It must be clean and dry.

Step by step cooking

1. My cucumbers, cut off the tails on both sides. We rub on a Korean grater. We should get cucumber straws. Rubbed - sent to a bowl.
2. We do the same with carrots. We clean, wash, three, send after the cucumbers.
3. Peel the onion, cut into half rings, add to the total mass.
4. We clean the garlic, wash it, crush it with garlic, send it to a bowl.
5. Add oil, vinegar, salt, sugar, seasoning to vegetables.
6. We mix everything thoroughly. Set aside for two hours - let the vegetables marinate.
7. We put the bowl on the fire, simmer for 15 minutes. after boiling.
8. We lay out in sterile jars, roll up with iron lids.

All cooled jars can be put in the pantry. Let them paint a little on the shelves. Why a little? Because you will want to open them in the near future - the salad looks so attractive.

Recipe for spicy cucumbers in Korean for the winter with mustard

I wouldn't call this salad very spicy. Sugar and butter soften the spiciness, the taste becomes spicy and interesting. A wonderful appetizer in general, and in particular to all main courses.

To prepare it, we will need

• Cucumbers - 4 kg
• A glass of sunflower oil (200 ml)
• A glass of sugar (almost full)
• A glass of vinegar
• A stack of salt (100 gr)
• Two st. l. ground black pepper
• Two st. l. crushed garlic
• Two st. l. mustard seeds (or dry mustard).

The output from the specified amount is 4 liters.

Cooking

1. Wash the cucumbers, cut off the tails on both sides. Cut into rings 3-5 mm thick.
   Can be cut a little bit. When served, these pieces look very beautiful.
2. Add oil, sugar, salt, vinegar, spices and garlic to cucumbers.
3. Set aside for three hours. Let the cucumbers saturate with the marinade.
4. Arrange in sterile jars and sterilize for 15 minutes.

It won't take long to prepare this salad. And you will get a lot of pleasure.

Here you can dream up. Add a couple - three onions, cut into strips. Decorate the salad and red sweet pepper, cut into rings. Now imagine the color scheme of the salad. Greens, diluted with white - red streaks. Impressive? Then you need to cook.

How to cook Korean-style cucumbers with tomatoes and sweet peppers without sterilization

Amazing salad - unique and tasty. And besides, a great opportunity to attach overgrown cucumbers.

Product set

• Cucumbers - 6 kg
• Tomatoes - 3 kg
• Bell pepper - 8 pcs., preferably yellow
• bitter peppercorn
• Garlic - two medium heads
• Salts - 4 tbsp.
• Sahara - Art. (glass 200 gr)
• Vinegar Art. (6 percent)
• Two st. vegetable oil
• Tablespoon of Korean seasoning.

1. We wash the tomatoes, twist them in a meat grinder, send them to the dishes prepared for stewing.
2. We clean the peppers from seeds, twist them, send them to the tomatoes.
3. Squeeze the garlic into the total mass, lay the Korean seasoning.
4. We wash the cucumbers and cut them into longitudinal sticks, send them to a common boiler.
5. Lay salt, sugar, oil, vinegar. We mix.
6. We put on fire, simmer for 15 minutes, put it in jars, which must be sterile.
7. Roll up, cover with warm clothes.

And in the winter we will serve with mashed potatoes. It will be very tasty.
That's how many wonderful salads a simple cucumber gave us. Winter is no longer scary for us.

Korean-style cucumbers prepared for the winter are the perfect appetizer for everyday menus and festive feasts. Spicy spices add an invigorating taste to this dish. Korean-style cucumber salad is prepared with various vegetables: carrots, bell peppers, onions and garlic, tomatoes and zucchini. In some recipes, vegetables are stewed before being placed in jars and not sterilized; in others, they are put in a container raw and sterilized.

Delicious recipe for cucumbers in Korean without sterilization

This recipe uses a combination of vegetables from cucumbers, carrots and garlic, and as seasonings you can take a ready-made mixture for Korean carrots or mix red pepper, paprika and coriander.

Cooking time: 3 hours.

Quantity: 2.5 l.

3 o'clock 55 min. Seal

Bon appetit!

Korean-style cucumbers for the winter with sterilization in jars

In this recipe, both carrots and cucumbers are grated. Vegetables are mixed with spices and preservatives, marinated for a day, and the salad is sterilized by the standard method.

Ingredients:

• Cucumbers - 2.5 kg.
• Carrots - 300 g.
• Garlic - 1 head.
• Sugar - ¼ tbsp.
• Salt - 1-1.5 tbsp. l.
• Vinegar 9% and vegetable oil - 125 ml each.
• Seasoning for Korean carrots - 15 g.

Cooking process:

1. After cleaning and washing vegetables, you need to decide on a tool for chopping them. It can be a Korean carrot grater, a harvester with a special nozzle, or an ordinary vegetable peeler. Carrots and cucumbers are chopped in the same way to make thin straws. Only in cucumbers you do not need to use the core with seeds.
2. Squeeze garlic to straws from vegetables and add seasonings, and pour in 125 ml of vinegar and vegetable oil. Salt may need to be added - be guided by your taste.
3. Mix all ingredients. This should be done for several minutes so that the components of the marinade are evenly distributed in the vegetable slices. Then cover the container with the workpiece with a napkin or towel and refrigerate. She should be there for about a day. It is recommended to mix the salad 3-4 times during this period.
4. After marinating for a long time, the vegetables will release quite a lot of juice. And before laying them in jars, you need to knead everything well again.
5. In jars doused with boiling water or sterilized, put the salad blank. Divide vegetable juice evenly between jars.
6. Covered with boiled lids, put the jars to be sterilized. This can be done on the stove by pouring water into a large container so that it reaches the necks of the cans and, after boiling, sterilize for 15 minutes. And you can put in a cold oven and keep at a temperature of 150 degrees for 15 minutes. After the banks roll up.

Bon appetit!

Cucumbers for the winter with seasoning for Korean carrots

Cucumbers in this recipe are cut into bars, and carrots are rubbed on a special grater. In addition to seasoning for Korean carrots, nutmeg is used here, as well as sesame seeds. Harvesting does not require sterilization, vegetables are boiled before seaming.

Ingredients:

• Cucumbers - 2 kg.
• Carrots - 0.5 kg.
• Vegetable oil - 100 ml.
• Vinegar 9% - 100 ml.
• Garlic - 1 head
• Seasoning for carrots in Korean - 20 g.
• Nutmeg - 1/3 tsp
• Sesame - 3 tsp
• Salt - 2 tbsp. l.
• Sugar - 4 tbsp. l.

Cooking process:

1. Grate carrots through a grater - special for Korean salads or regular with large holes.
2. Turn cucumbers into oblong bars. Young strong vegetables can be used together with the core, and overgrown large ones must be freed from seeds and viscous pulp in the middle.
3. Toast the sesame seeds in a dry frying pan until golden and set aside.
4. In a small container, combine seasoning for Korean carrots, sugar and salt, garlic squeezed through a press, sesame seeds and nutmeg. Mix the dry ingredients, and then add the liquid ones - vinegar and vegetable oil.
5. Place cucumbers and carrots in a bowl convenient for use on the stove, mix with dressing of spices, oil and vinegar and put on fire.
6. Wait for the mass to boil, reduce the power of the stove and cook the salad for 15 minutes, stirring it with a spatula. After cooking, the vegetables will become softer, but should not be overcooked. Before sending to jars, try the salad and adjust, if necessary, the amount of salt, sugar, spices.
7. Banks must be sterilized and used only dry. Boil the lids in water for 3 minutes and dry them too.
8. Put the salad in jars and twist, if the jars are screwed, or roll up. Keep salad in a cool place until consumed.

Bon appetit!

Appetizer of Korean-style cucumbers with carrots, cut into strips

In this recipe, the main thing is to follow the rules for cutting vegetables. This can only be done with a knife - no graters. The salad turns out to be very appetizing both in taste and in appearance, and it can be served as an independent snack.

Ingredients:

• Cucumbers - 3 kg.
• Carrots - 750 g.
• Garlic - 1-2 heads.
• Vegetable oil and vinegar 9% - ¾ st.
• Salt - 3 tbsp. l.
• Sugar - 6 tbsp. l.
• Seasoning for carrots in Korean - 25 g.

Cooking process:

1. Take a strong sharp knife and cut the peeled carrots into strips. Strips of carrots should be long, do not cut the vegetables across.
2. Cucumbers, strong and dense, first cut into longitudinal plates about 0.5 cm thick, and then into strips, also long, like carrots.
3. Seasoning for carrots sprinkle vegetables mixed in one bowl, add sugar and salt. Turn the garlic cloves into a pulp with a garlic press and mix with vegetables. Pour the heated vegetable oil over the vegetable mixture, followed by the vinegar. Mix the ingredients thoroughly and marinate for two hours at room temperature.
4. Fill jars of the volume you need (from 0.5 l to 1 l) with a mixture of vegetables and pour in the juice formed during pickling. Thin long strips of vegetables, stacked in a container, form beautiful two-color waves, and the salad looks very festive.
5. Cover the jars with boiled lids and put in a container of water to be sterilized. 15 minutes after boiling, hold the jars on the stove - and the salad will be ready. Cool the jars by placing them upside down under the covers, and then place them on a storage shelf.

Bon appetit!

Korean-style cucumber salad for the winter with bell pepper

Bulgarian pepper for this recipe is better to take several colors, so the appetizer will become brighter. Like cucumbers, peppers will soak up the spicy marinade, resulting in a fragrant, tangy-flavoured vegetable platter.

Ingredients:

• Cucumbers - 1.2 kg.
• Carrots - 300 g.
• Bulgarian pepper - 300 g.
• Garlic - 1 head.
• Fresh hot pepper - 1 pod.
• Salt - 1 tbsp. l.
• Sugar - 2 tbsp. l.
• Vinegar - 60 ml.
• Vegetable oil - 50 ml.
• Spices for carrots in Korean - 15 g.

Cooking process:

1. Cucumbers cut in any shape, but do not allow the presence of too large pieces. Also, do not take overripe vegetables with a large number of seeds, but if there are no others, the seeds must be removed with a knife.
2. Carrots can be cut in any way you wish: into strips with a knife, grated or passed through a vegetable cutter.
3. Bulgarian pepper, peeled from seeds, turn into thin straws.
4. Mix all vegetables in a large bowl. They will not cook, so enameled, glass or even plastic dishes will do.
5. Garlic, crushed in garlic, mixed with vegetables. Then add sugar with salt and vinegar with vegetable oil to them. Pour seasonings, as well as chopped hot peppers into small crumbs. The last ingredient can be omitted if you do not want extra spiciness. Mix everything in a container and let marinate for 4-5 hours.
6. Sterilize and dry glass jars with a volume of 0.5, 07 or 1 liter. Before laying out in jars, mix the workpiece and taste it, adjust the sweetness-salinity if necessary. Divide salad mixture into jars.
7. For sterilization, prepare a container that is convenient for placing cans of your chosen volume in it. Put blanks in it, pour cold water up to ¾ of the height of the cans and turn on the fire. After boiling, sterilize the salad for about 15 minutes.
8. Roll up the jars with lids and, when cool, send to storage.

Bon appetit!

Harvesting from overgrown Korean-style cucumbers in jars for the winter

Overgrown cucumbers are a suitable base for a Korean salad. Vegetables are cut into pieces, so their original size and condition is not so important. Fresh basil and dill are added to the salad according to this recipe.

Ingredients:

• Cucumbers - 2.5 kg.
• Garlic - 1 head.
• Seasoning for spicy carrots - 2 tbsp. l.
• Vinegar 6% - 2 tbsp. l.
• Salt - 1 tsp
• Sugar - 1 tbsp. l.
• Vegetable oil - 2 tbsp. l.
• Dill and basil - 1 bunch each.
• Hot pepper - 1 pod.

Cooking process:

1. Soak cucumbers in cold water for 1-2 hours. After washing and cutting off the tails, remove the damaged areas, you can also get rid of the skin if it is rough and damaged.
2. Grind cucumbers as you like. You can cut into circles, semi-circles, bars, cubes, straws - it all depends on your imagination.
3. Squeeze the garlic to the cucumbers, add finely chopped bitter pepper there. It is added at will, if you need to give the appetizer extra spiciness.
4. Pour seasoning for Korean carrots to cucumbers. Instead of the finished mixture, you can use a combination of hot ground pepper, paprika and coriander.
5. Dill and basil wash and chop with a knife. In the absence of fresh herbs, dried herbs will do. It must also be mixed with cucumbers.
6. After adding salt and sugar, vinegar and vegetable oil to the vegetables, they should be left to marinate for 2-3 hours. At this time, cover the workpiece with a lid, towel or napkin.
7. In jars that have dried after the sterilization process, pack the salad, pour the resulting juice in even portions. Cover the jars with lids and sterilize the workpiece for 15 minutes after boiling water. Put the rolled up and cooled cans in storage. This appetizer is as crispy as young cucumbers and goes well with any side dish.

Bon appetit!

Delicious cucumbers with zucchini in Korean you will lick your fingers

For this salad, zucchini is grated, and cucumbers are cut into pieces, this mix gives an unusual texture. Carrots are added for a richer taste and brighter color.

Ingredients:

• Zucchini - 0.7 kg.
• Cucumbers - 0.7 kg.
• Carrots - 0.5 kg.
• Garlic - 1 head.
• Vegetable oil and vinegar 9% - 100 ml each.
• Salt - 1 tbsp. l.
• Sugar - 4 tbsp. l.
• Coriander, paprika, hot red and black ground pepper - 0.25 tsp each.

Cooking process:

1. Remove the skin from the zucchini, remove the pulp with seeds from the middle, and grate the dense part on a Korean carrot grater or on a regular grater with large holes.
2. Cucumbers, young and strong, cut into rectangular bars and add to a container with cucumbers.
3. Grate or cut carrots into thin strips, combine with other vegetables.
4. Put the slurry of crushed garlic into the vegetable mix, add ground spices and salt with sugar. Mix the vegetables first with dry additives, and then pour in the oil and vinegar and stir again. This mixture should be infused for 2 hours. It is advisable to mix the components of the salad several times during pickling.
5. Banks prepare in the usual way for you. Since the workpiece is sterilized, it is not necessary to sterilize the container before laying the vegetables. You can simply treat it with boiling water, and boil the lids.
6. Before laying out the salad, mix again, make sure that it has enough of all the flavor enhancers and seasonings, and then arrange it in jars. Sterilize the workpiece within 15-20 minutes after boiling water.
7. Put tightly closed jars upside down, cover with a blanket and let stand until cool. Place in a cold place until use.

Bon appetit!

A simple step-by-step recipe for cooking spicy cucumbers in Korean

For spiciness, ingredients such as horseradish root and ginger are added to this salad. Salad turns out with bitterish burning notes, goes well with a side dish with a neutral taste.

Ingredients:

• Cucumbers - 1 kg.
• Carrots - 300 g.
• Sugar - ¼ tbsp.
• Salt - 2 tbsp. l.
• Oil and vinegar 9% - ¼ tbsp.
• Garlic - 4 cloves.
• Seasoning for Korean carrots - 1 tbsp. l.
• Hot red pepper - ½ tsp
• Horseradish and ginger root - 50 g each.

Cooking process:

1. Cut cucumbers into rings, their thickness should be about 0.5 cm. If the vegetables are large, you can cut them into half rings.
2. Grate carrots on a special grater. You can also cut it with a knife in the form of a thin straw.
3. Peel the roots of ginger and horseradish and grind on a grater with small holes. Set aside - you'll need them later.
4. In one bowl, mix cucumber circles, carrot straws, squeeze garlic to them.
5. Pour hot red pepper and Korean seasoning to vegetables, pour oil and vinegar there. Mix all products and give them time to marinate. This will take about 4 hours.
6. After waiting for the recommended period of time, put grated horseradish and ginger into the preparation, knead the components and wait 10-15 minutes before sending them to jars.
7. Put the sharp workpiece into dry, clean jars and put clean lids on top of them.
8. Sterilize the lettuce jars for 15 minutes after the water boils. Close the preservation hermetically and, after cooling, send it to the pantry to other blanks.

Bon appetit!

How to prepare Korean-style cucumbers with onions for the winter?

In this recipe, onion, sesame seeds and soy sauce are added to the standard set of components for Korean-style cucumbers. The appetizer is spicy, spicy and goes well with baked fish or meat.

Ingredients:

• Cucumbers - 1.5 kg.
• Garlic - ½ head.
• Hot pepper - 1 pod.
• Onion - 3 pcs.
• Soy sauce - 50 g.
• Vinegar 9% - 6 tbsp. l.
• Vegetable oil - 6 tbsp. l.
• Sesame - 2 tbsp. l.
• Paprika - 1.5 tbsp. l.
• Sugar - 2 tbsp. l.
• Salt - 1 tbsp. l.
• Ground coriander - 1 tbsp. l.

Cooking process:

1. Prepare cucumber slices by cutting the cucumbers into bars about 3-4 cm long and about 1 cm wide. Mix them with a couple of pinches of salt, and after an hour drain the juice from the vegetables.
2. Cut the pod of hot pepper into rings or small cubes and combine with cucumber bars.
3. Cut the onion into rings or half rings and also send to the main product.
4. Pour the sesame seeds into a preheated dry frying pan and fry for a few minutes to golden. When cool, add to cucumbers.
5. Garlic, turning into gruel, add to the total mass.
6. Pour paprika and coriander, salt and sugar into cucumber slices and mix everything together. Then add soy sauce and stir again.
7. Heat the vegetable oil in a pan until it boils, turn off the heat and pour the hot oil directly into the vegetable preparation. Thanks to this manipulation, vegetables do not need to be marinated for several hours before sterilization.
8. Put the well-mixed cucumber mass into sterile jars, cover with tin, pre-boiled lids.
9. Put jars in a wide bowl, pour in the right amount of water and put on the stove. Boiling water in the container will be the start for counting the 15-minute sterilization over medium heat. Rolled jars should cool to room temperature, and they can be moved to the pantry or cellar.

Bon appetit!

Korean-style cucumbers for the winter with tomatoes

The salad according to this recipe is brought to readiness in a sweet and sour marinade, and a range of seasonings gives it a sharpness. The appetizer is boiled for 5 minutes before sterilization.

Ingredients:

• Cucumbers - 2 kg.
• Tomatoes - 0.5 kg.
• Carrots - 0.5 kg.
• Onion - 0.5 kg.
• Garlic - 1 head.
• Chili pepper - 2 pods.
• Wine vinegar - 150 ml.
• Salt - 0.5 tbsp. l.
• Sugar - 1 tbsp. l.
• Ground red pepper - ½ tsp

Cooking process:

1. Cut the cucumbers into rings and put them in a deep enameled or glass container. It is preferable to take young vegetables or mature, but not overgrown.
2. Tomatoes, it is also desirable to take dense and small ones, cut into quarters or 8 parts - depending on the size.
3. Cut carrots into thin slices, you can use a vegetable cutter.
4. Mix all vegetables together and add chopped garlic flakes to them.
5. Onions, cut into rings or half rings, attach to the rest of the products. The rings should be wide enough so that the onion does not fall apart completely during cooking.
6. Cut the chili pepper into rings, without cleaning out the seeds, and pour into a common container.
7. Add ground red pepper, salt and sugar to the vegetable mass, knead everything thoroughly with a large spoon, spatula or gloved hands.
8. Build oppression on top of vegetables, let vegetables marinate under oppression for about 3 hours. During this period, quite a lot of brine is formed.
9. When the time has passed, put the vegetables on the stove, pour in the wine vinegar, close the lid and boil. Hold on fire for 10 minutes and turn off.
10. Close the salad laid out in dry sterile jars with lids, wrap tightly with a warm cloth or blanket and hold in the room for another three hours. After that, you can clean the snack in the cellar or pantry.

Bon appetit!

Cucumber salads for the winter in Korean have recently become very popular. After all, it takes a little time to prepare and a small set of products. And the taste of the snack will exceed all expectations. Cucumbers are very spicy, crispy and fragrant.

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

Required products:

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

Salad for the winter in Korean from cucumbers:

1. For a salad, any cucumbers are suitable, even a little overgrown. Wash the vegetables well, cut off the buttocks. We clean the carrots from the skin. We divide the garlic into cloves, remove the husk.
2. Cucumbers are cut or rubbed into long thin strips, like a Korean carrot. To do this, you can use a special grater or a double-sided vegetable cutter. In the salad, only the outer part of the cucumber without seeds is used. The core with seeds is discarded.
3. Grate carrots the same way.
4. In a bowl, mix the chopped carrots with cucumbers. Add chopped garlic through a special press and all the spices indicated in the recipe.
5. Mix the salad thoroughly, cover the top or stretch with a plastic bag. We send it to the shelf of the refrigerator for marinating for a day. In the process, the contents are mixed 3-5 times.
6. In the meantime, carefully wash and sterilize glass jars.
7. We fill a sterile container with pickled vegetables. Pour the remaining marinade in the bowl over the salad.
8. We cover the container with iron lids, send it to a cold oven. Gradually heat up to a temperature of 150 degrees and sterilize for about a quarter of an hour.
9. Then we carefully remove the jars from the oven, cork them, put them upside down and wrap them warmly.
10. After a day, when the workpiece has completely cooled down, it can be moved to a permanent storage location.

Korean cucumber salad for the winter

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

Required products:

• 2 kg of small cucumbers;
• 0.5 kg of sweet pepper "Belozerka";
• 0.5 kg of carrots;
• 100 gr. sugar;
• 1 pod of hot pepper;
• 100 gr. table 9% vinegar;
• 100 gr. vegetable oil;
• 500 gr. beam;
• 1 garlic head;
• 1.5 tbsp salts.

Salad for the winter cucumbers in Korean:

1. My cucumbers, cut off the buttocks. If there is not enough moisture in the soil, then cucumbers are often bitter. In this case, we soak the vegetables for 2-4 hours in cool water, sometimes changing the water to fresh.
2. For salad, cut the cucumbers into thin rings, put them in a capacious basin or pan.
3. We cut the washed peppers in half, throw out the middle with seeds and a tail. We cut the halves of sweet pepper into thin longitudinal strips, which we then cut into 2-3 parts.
4. We clean the onion, finely chop.
5. We clean the carrots, three on a special Korean grater. Long thin strips with a square section are obtained.
6. We send all the ingredients to a saucepan. Add garlic, passing each clove through a garlic press.
7. Next, we send finely chopped hot peppercorns without seeds. Pour sugar, salt, pour vegetable oil with vinegar. Stir the whole mass well to evenly distribute all the ingredients. Leave the salad to marinate for a couple of hours.
8. We lay out the cucumber salad in pre-sterilized liter or half-liter jars.
9. We cover the container with lids, immerse it up to the shoulders in warm water, sterilize after boiling liter jars for 1 hour, and half-liter jars for half an hour.
10. Then we cork the jars with tin lids, cover and let the workpiece cool.

Korean cucumber salad for the winter

Those who prefer blanks without sterilization will really like this recipe for cucumbers for the winter in Korean. Instead of sterilizing the salad in jars, we simply boil it in a pot and roll it up.

A set of products for harvesting:

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

Korean cucumber salads for the winter:

1. Rinse all cucumbers thoroughly, cut off the ends. We cut the vegetables into rings, as for a regular salad. We put them in a pan with a thick non-stick coating.
2. We clean the garlic cloves, cut them into thin slices.
3. Remove the peel from the carrot, rub it on a grater with large holes.
4. Put carrots with garlic in a container with cucumbers. Then add vinegar, spices and vegetable oil. We mix all the ingredients well and insist for a quarter of an hour so that enough vegetable juices stand out.
5. We put the pan on a small fire and cook for ten minutes from the beginning of the boil. Stir the salad occasionally while cooking so that it does not burn. After heat treatment, the cucumbers will change color a little and become slightly transparent.
6. We lay out the hot salad in sterile jars, roll up with iron lids. We put the jars upside down, wrap them warmly and leave to cool like that.
7. From these ingredients, 3-3.5 liters of salad come out.

Korean cucumber salad for the winter

The preparation prepared according to this recipe is distinguished by its special juiciness and multifaceted taste.

Cooking Ingredients:

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

Korean salad for the winter of cucumbers:

1. Rinse cucumbers, dry, cut off the edges. Without removing the skin, we rub in the form of noodles on a Korean carrot grater.
2. Washed, peeled carrots are also rubbed with long strips.
3. We press the garlic cloves with the flat side of the knife so that the skin easily leaves, chop.
4. Put vegetables with garlic in a capacious container, pour vegetable oil, add Korean seasoning.
5. In a separate bowl, combine soy sauce with salt, vinegar and sugar. Pour the vegetables with the marinade, knead. We leave the vegetable mass for a couple of hours to marinate.
6. We lay out the workpiece in sterile jars, sterilize in hot water or an oven for 10-15 minutes. We cork with lids, wrap and cool. We store 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 festive table or a 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 art. l. sweet sand;
• 1 tsp black and hot ground pepper;
• 0.5 st. lean refined oil;
• 150 ml of food vinegar (9%);
• 1 tsp coriander (chopped);
• 3 tbsp mustard seeds.

Korean cucumber salad for the winter:

1. Wash fresh cucumbers, dry, cut off the tips. Cut into long strips.
2. We clean the carrots, rub on a special grater with long noodles.
3. Remove the husk from the garlic, chop in any desired way. Mix cucumbers, carrots and garlic. We also add vinegar, granulated sugar, mustard seeds, peppers and coriander to the vegetables.
4. Mix the mass thoroughly, insist 2-3 hours.
5. After the specified time, we lay out the vegetable mass in a sterile container, pour the released marinade, cover it with iron lids and sterilize for a quarter of an hour, immersing it in warm water up to the shoulders.
6. We roll up the finished workpiece with iron lids, place the container upside down, cover with a blanket and slowly cool.

Korean cucumber salads for the winter

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

Salad set:

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

Korean salads for the winter from cucumbers:

1. For this blank, cucumbers of any size are suitable. Wash the vegetables thoroughly, cut into strips, cutting off the ends.
2. Sprinkle cucumbers with salt and insist that the vegetables release juice. Carefully drain the released liquid, and squeeze the cucumbers by placing them in gauze.
3. Peel the onion, cut into half rings.
4. Free the pepper pods from the core, cut into strips. Rinse the tomatoes, cut into half rings or small slices. For this salad, it is better to use fleshy varieties of tomatoes.
5. Pour vegetable oil into a large frying pan. When it's hot, add the onion to fry. Add pepper and tomatoes to the softened onion, mix, simmer for a quarter of an hour.
6. In the process of frying, add chopped garlic to the vegetables. Season with pepper at the end of cooking.
7. Add the cooled vegetable sauce to the cucumbers, mix. We lay out the mass in a sterile glass container, cover with lids.
8. We sterilize the salad in the usual way for 30-40 minutes, immersing the jars up to their shoulders in water.
9. Cork the workpiece with lids, cool under a blanket.

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

Summer is in full swing. Harvest season continues. From sweet jams we pass to pickles. Recently, we have mastered another type of snack, which is called Korean-style cucumbers. We will cook them in different ways, from eating right away to winter storage.

Sharp, crispy, very tasty - these are all the epithets of cucumbers that fly off the table so quickly that it seems that no matter how much you cook them, everything will be small. They go well with potatoes and meat dishes. However, by preparing and trying, you will find out for yourself.

And after a delicious and hearty dinner, it's great to pour a cup of tea, and with a bite of jam or jam, slowly talk about this and that.

There are many recipes for cucumbers in Korean, and all of them are somewhat similar and somewhat different from each other. I want to recommend a recipe that will not leave you indifferent. And you will return to it again and again.

Ingredients:

• Cucumbers - 2kg
• Carrots - 2 pieces (large)
• Garlic - 1 head
• Hot pepper - for an amateur.
• Vinegar 9% – 125ml
• Sugar - 80g
• Salt - 2 tsp
• Vegetable oil - 100ml
• Coriander - 0.5 tsp
• Seasoning for Korean carrots - 1pack (60g liquid)

Preparing cucumbers. Mine, cut off the ends. With a wavy knife, cut the cucumbers lengthwise into 4 parts.

Grate the carrots into strips on a Korean grater.

We send everything to a deep bowl or basin and add all the other ingredients.

Peel the garlic into cloves and press through a garlic press. Pour in seasoning for Korean carrots.

Here I will stop: there are many seasonings, both liquid and dry, differing in composition. It is believed that the classic composition of the seasoning contains coriander, garlic, black and red pepper, salt, sugar and lemon juice. In fact, there are a lot of seasonings in the store that differ in composition from the one given. I don't think it needs to be taken into account. Choose the seasoning you cook with the most, or the one you like the most. The best taste is usually the one you are used to.

Add sugar and salt. Hot pepper - but this is already an amateur. Add vinegar and vegetable oil. I sprinkle coriander.

In order for the coriander to fully reveal its properties, fry it first in a pan with a drop of olive oil for 2 minutes, and then crush it.

Then mix everything with your hands until smooth. After mixing, send to the refrigerator for a day.

The next day, we put the snack in jars and fill it with juice to the very top, do not close the lids.

Pour cold water into a deep saucepan, put a towel on the bottom. We put the jars in the pan and turn on the fire.

We sterilize for 15 minutes after boiling and close the lids.

We put it under the covers until it cools completely.

A delicious crispy snack is ready. We keep it in the cellar.

Bon appetit!

The most delicious Korean cucumber recipe without sterilization

Sometimes there is no time to sterilize a salad, sometimes you just don’t want to do it. There is a recipe in which this is not required, and which is designed for fast cooks. However, see for yourself.

Ingredients:

• Cucumbers - 2kg
• Carrot - 500g
• Garlic - 1 head
• Sugar - 100g
• Salt - 50g
• Seasoning for Korean carrots - 20g
• Vinegar 9% – 100ml
• Vegetable oil - 100 ml

As in the first recipe, my cucumbers and randomly cut into strips. But you can also use mugs or any other shape, it will not affect the taste.

We rub carrots on a Korean grater or just on a large one.

We mix all the vegetables in a deep container, for example, in a basin.

In a cup, mix vegetable oil, vinegar, salt, sugar and garlic, passed through a garlic press.

Pour the vegetables with the resulting marinade. Mix well with your hands until smooth and leave to brew for several hours.

Mix again after 2-3 hours. For lovers of fresh snacks, the salad is ready, it can be laid out in jars and put in the refrigerator. It's already delicious. Only use it preferably within a week. In order to extend the shelf life, we will dim it a little.

To do this, put the vegetables on the stove, bring to a boil and boil over high heat for 10-15 minutes.

Then we lay out in sterilized jars, close the lids and leave to cool. We store in a cool place.

As you can see, a quick salad is actually quick, especially if it is not stewed. Try to make two options and evaluate which one is more delicious for you.

Bon appetit!

Korean cucumbers - recipe for 4 kg

Friends, I want to tell you about the recipe that I prepared last night, picking cucumbers in the garden. We really like it, I'm sure you will appreciate it too.

Ingredients:

• Cucumbers - 4kg
• Carrot - 1kg
• Salt - 4 tablespoons
• Sugar - 8 tablespoons
• Garlic - 6 cloves
• Seasoning for Korean carrots - 30g
• Vegetable oil - 200ml (mustard)
• Vinegar 9% – 200ml

My cucumbers and cut into strips with a knife. In the evening, they did not want to bother with a wavy knife and cut with an ordinary one.

We rub the carrots on a Korean grater. More precisely, on an electric shredder with a special knife. Still, it was already evening and I wanted to do everything faster.

Carrots can be simply grated on a regular coarse grater.

We are preparing the marinade. Squeeze the garlic into a separate cup, add salt, sugar and seasoning for Korean carrots. Add oil and vinegar.

We mix everything well. Then it suddenly turned out that the table vinegar was over and only apple 6% remained. It doesn't matter, they added it 1.5 times more. In general, they used this oil and vinegar.

The oil in the recipe is mustard oil, you can replace it with sunflower oil.

They didn’t really suffer with seasoning for carrots, they bought what was in the store. True, we first looked at the composition - he arranged it.

We send all the vegetables to a large saucepan.

We mix with our hands.

For these purposes, we have a large 12 liter stainless steel pan with a thick bottom. An indispensable household assistant.

We add the marinade.

Mix well again.

Leave for 1.5-2 hours to extract juice from cucumbers.

While our snack is infused, we sterilize the jars. While the jars are being sterilized, we slowly grab the cucumbers from the pan, it turns out delicious.

After 1.5-2 hours, put the pan on a strong fire. Below you can see that the juice stood out.

Bring to a boil and cook for 10-15 minutes until the cucumbers change color, stir occasionally.

I want to say that it is not so easy to interfere with such a mass of cucumbers, for this I use a large plastic chef's spoon.

After 12 minutes, the cucumbers darkened, which means they can be laid out in jars. We lay out the snack, crushing a little.

Top with hot marinade to the very top.

Close the lid and leave to cool.

We rarely flip banks. When the jar cools down and so you can see whether it is airtight or not - if the jar is well closed, the bottom of the lid is pulled into the jar.

After cooling, we take it to the cellar. It's more convenient for us. But after such heat treatment, the snack will be well stored at room temperature.

Bon appetit!

How to cook Instant Korean Cucumbers with Soy Sauce

It's no secret that Korean carrots have nothing to do with Korea, or rather, it has, but indirectly. And even more cucumbers? If we turn to real Korean cuisine, then everything is prepared quite differently. I wonder how? Well, let's get ready.

Ingredients:

• Cucumbers - 10-15pcs
• Onion - 3 pieces
• Soy sauce - 400 ml
• Apple cider vinegar - 400 ml
• Water - 800ml
• Sugar - 400g

Refueling:

• Soy sauce - 6 tbsp.
• Garlic - 1 tbsp.
• Sesame oil - 1 tbsp.
• Sesame seed - 1 tbsp.
• Ginger - 1 tsp

Wash cucumbers and soak for 2 hours in water. Then we cut them into not very thin slices.

Cut onions and mix with cucumbers.

Grind garlic and ginger in a blender.

Prepare the dressing: Combine chopped garlic and ginger, sesame seeds, sesame oil and soy sauce in a small bowl.

Now we prepare the sauce: in a saucepan, mix water, soy sauce, sugar and cooked dressing. Stirring lightly, bring to a boil and switch off.

Pour cucumbers with onions in hot sauce. Add apple cider vinegar and stir.

Cool the resulting dish and transfer to a container for storage in a cold place.

Like all such salads, it should be eaten within a week.

Here is a recipe for Korean-style cucumbers performed by Nelly Tsoy, a girl from South Korea.

Bon appetit!

The most delicious Korean cucumber recipe without carrots

Friends who do not like carrots, you can cook without it. There is a very tasty recipe in which you can adjust the spiciness yourself, very spicy or so-so. Adjika will add spiciness, and spices will make the appetizer rich and fragrant.

Ingredients:

• Cucumbers - 1kg
• Adjika - 1 tsp (dry)
• Garlic - 1 head
• Coriander - 1/2 tsp
• Suneli hops - 1 tsp
• Vinegar 9% - 1 tbsp.
• Sugar - 1 tsp
• Salt - 1 tsp
• Vegetable oil - 2 tbsp.

My cucumbers and rub with a grater for Korean carrots.

We send the cucumber straws into a deep bowl and begin to add the ingredients. Ground coriander comes first.

To enhance the taste, fry the coriander seeds for a few minutes in a frying pan, adding a small amount of vegetable oil.

Then we put hops-suneli

Instead of adjika, you can add hot ground red pepper, or a mixture of peppers.

oil and vinegar. We mix everything thoroughly. Look how much juice the cucumbers have allocated.

The impatient can already start eating this dish. But to enhance the taste and aroma, we will hold it for 1-2 hours under a slight pressure at room temperature.

After two hours, a delicious snack is ready. It can be served to the table, or it can be stored in the refrigerator for several days.

Bon appetit!

Korean cucumber salad with meat - the most delicious recipe

And now a salad for real men. Delicious and nutritious, with meat and bell pepper. Of all the salads, I would choose this one. Women, I just recommend that you make it and please your men. Give them a holiday.

Ingredients:

• Cucumbers - 1.5 kg
• Bulgarian pepper - 1 pc.
• Carrots - 2pcs (medium)
• Onion - 1 pc.
• Garlic - 5 cloves
• Dill - bunch
• Paprika - 2 tsp
• Coriander - 1 tsp
• Meat - 300g
• Soy sauce - 5 tbsp.
• Vinegar 9% - 1 tbsp.
• Vegetable oil - 100ml

Let's start this magical dish with meat. Cut the meat into thin slices.

Finely chop the onion.

Bulgarian pepper cut into thin strips.

We rub the carrots on a Korean grater.

Finely chop the garlic and dill.

We cut the cucumbers into large strips, send them to a container, salt and mix.

Now let's move on to the meat. Pour oil into a frying pan and send the meat to fry over medium heat until cooked.

Then add the onion to the meat and fry everything together for about 2 minutes. Don't forget to stir.

Add 2 tbsp to the pan. soy sauce, mix carrots and fry, stirring, for another 1 minute.

We send bell pepper and half of the garlic to the pan. Salt to taste and cook, stirring, for 1 more minute.

Turn off the fire and close the lid.

Back to cucumbers. They have already become thinner. Drain the liquid from them. Add paprika, crushed coriander, remaining garlic, 3 tbsp. soy sauce, vinegar and dill. We mix everything well.

Now add the frying from the pan to the cucumbers. Stir again, close the lid and send to the refrigerator for 2 hours.

During the time in the refrigerator, our snack will infuse, the smells will mix. We take it out and serve it to the table. I'm sure there won't be even a trace of her left.

Try to cook and unsubscribe in the comments.

Bon appetit!

Video recipe for instant Korean cucumbers

For those who do not like to read, but prefer to watch, I have a video recipe on how to cook cucumbers in Korean. Salad without heat treatment can be served immediately to the table. To say that it is very tasty is to say nothing. From just bombing! For ease of perception, I put the ingredients in a separate list, see the rest in the video.

Korean appetizers always include hot spices: garlic, pepper, mustard. You can take ready-made Korean dressing, with it the cooking process takes 2-3 minutes. Ready salad can be eaten the next day, vegetables quickly absorb the taste and aroma of seasonings. Store the snack only in a cool place: in the refrigerator, cellar, basement or pantry. It is able to stand up to 1 year, while the taste of cucumbers will only intensify and become more saturated with spices.

Without sterilization

You can neglect the sterilization of the workpiece and pack the salad in a clean, dry container. Before this, the jar is washed with soda and wiped dry. In order to increase the shelf life of the finished product, a little vinegar is added to the preparation.

• 1-1.5 kg of medium-sized cucumbers;
• 200 g carrots;
• 2 tbsp 9% vinegar;
• granulated sugar - 2 tablespoons;
• salt - 1 tbsp;
• garlic cloves - 5-6 pcs.;
• red pepper - ½ tsp;
• vegetable oil - 50 ml;
• coriander - ½ tsp

Cooking:

Cut off the ends of the cucumbers and cut them into thin oblong strips. The skin may not be removed. The cut strips are placed in a jar.

Carrots are peeled and chopped on a grater and cut with a knife to make long sticks. Send carrots to cucumbers and mix.

Garlic and pepper are crushed with a knife and sent to already prepared vegetables. Spices are added to the oil, pour it into the contents of the jar and mix.

At the end of cooking, vinegar is poured, it is evenly distributed over the entire volume of the container, the jars are rolled up with lids and put away for storage.

Attention!

To make the workpiece more juicy, you need to let the contents of the jar stand with the lid open for 2-3 hours. Then the jar is rolled up with a lid.

without carrots

You can refuse to add carrots, while the taste and quality of the snack does not deteriorate at all. You can replace carrots with other vegetables, such as eggplant. They go great with cucumbers and add extra piquancy to the appetizer.

Ingredients:

• cucumbers - 1, -1.5 kg;
• eggplant -2 pcs. medium size;
• 2 tbsp Korean dressing;
• 3-4 cloves of garlic;
• on a sprig of dill and parsley;
• 2 tbsp vegetable oil;
• 1 tbsp soy sauce;
• 1 tbsp Sahara.

Cooking:

Remove the skin from the eggplant and cut into slices. Without adding oil, fry the plastics a little over medium heat, until half cooked. In this case, the vegetable should not lose shape and become excessively soft. The plastics are cut into oblong strips 3-4 centimeters long and put in a deep cup.

Cucumbers are cut into strips and sent to eggplants. Sprinkle the contents of the cup with Korean dressing, squeeze out the garlic and add soy sauce.

Vegetable oil is heated in the microwave, sugar is dissolved in it. Pour oil over vegetables and stir.

The last step in cooking is adding greens. It is crushed and sprinkled with a snack, then mixed. The whole salad is transferred to a container and sterilized in boiling water for 5-10 minutes. The hot snack is closed with a lid, the jar is turned over and allowed to cool.

Important!

Before serving the appetizer, it can be sprinkled with sesame seeds on top. They will give the salad a festive look and a nutty flavor.

Fast for the winter

A five-minute recipe will help you prepare an appetizer in a couple of minutes. It is advisable to use Korean dressing, but if it is not available, then dry red pepper and garlic are taken.

• young gherkins - 1 kg;
• soy sauce -1 tbsp;
• vinegar 6% - 2 tablespoons;
• 1 tbsp Korean seasoning;
• 2 cloves of garlic;
• 1 tbsp vegetable oil;
• 1 tsp Sahara.

Cooking:

The gherkins are washed and dried on a towel. Then the ends are cut off and cut into thin strips, the chopped cucumbers are transferred to a cup.

In another bowl, mix butter with seasoning and sugar. Pour vinegar and soy sauce into the mixture. At the end of cooking, garlic is squeezed out and the mass is poured over the cucumbers.

The salad should stand at room temperature for 2-3 hours, then it is transferred to a jar and placed in the oven at a temperature of 80 degrees for 10 minutes to sterilize.

When the appetizer has cooled, it is closed with a lid and sent to be stored in the refrigerator. The sample can be removed on the second day. The contents of an open jar can be stored in the refrigerator for no more than a month.

Real jam

In addition to cucumbers, carrots and bell peppers are used in the recipe. This combination of vegetables gives the finished dish a rich taste, which is enhanced by sharp notes of garlic and other spices.

• 4 kg of gherkins;
• 3-4 medium carrots;
• 3-4 bell peppers;
• 100 ml vegetable oil;
• 1 red hot chili pepper;
• 4 tbsp soy sauce;
• 50 ml of vinegar 6%;
• 2 tbsp Sahara;
• 2 tbsp salt;
• 2 tbsp coriander;
• 7-8 garlic cloves.

Cooking:

For cooking, use a large cup, but a deep pan is also suitable. Gherkins, peppers and carrots are cut into strips in turn.

Make a dressing mixture. Heat oil in a frying pan until blue smoke forms on its surface. The heat is turned off, spices and soy sauce with vinegar are mixed into the oil.

Cut garlic and chili pepper into small cubes, send to oil, mix again and pour dressing over vegetables in a saucepan.

The salad is packaged in jars and sterilized in boiling water for 10 minutes. Then roll up the lids.

Before serving the salad, you need to stand at least 3-4 days in a cool place so that all the ingredients are properly mixed together.

with mustard

Mustard adds extra flavor to cucumbers. You can use its powder or ready-made seasoning in a tube. The spiciness of the mustard is adjusted according to your taste. You can add a little horseradish root to the mustard.

• cucumbers -1.5-2 kg;
• 1 tbsp vigorous mustard;
• 2 tbsp soy sauce;
• 5-6 garlic cloves;
• 1 tbsp granulated sugar;
• 1 tbsp salt;
• 2 tbsp vegetable oil;
• 2 tbsp 6% vinegar;
• chilli;
• ½ tsp coriander.

Cooking:

Gherkins are washed well under water, and then cut into slices no more than 1 centimeter thick. Sliced ​​cucumbers are transferred to a deep cup.

Vegetable oil is slightly heated over medium heat and sugar, salt and soy sauce are added to it. After 2 minutes, after constant stirring, add vinegar and squeeze out the garlic cloves. Season the mixture with coriander and mustard.

Remove the seeds from the chili pepper and finely chop the skin into cubes. The cubes are sent to the cucumbers, and the dressing is poured on top.

The salad is transferred to a jar for storage and sterilized in hot water or in the oven for at least 10 minutes.

Attention!

For cooking, 9% vinegar is also suitable, it will need 2 times less - 1 tablespoon

With Korean seasoning from overgrown cucumbers

Overgrown cucumbers are not suitable for pickles, one Korean snack from them turns out great. Cucumbers can be taken in any size - in the future they are cut, so the size of the fruit does not play any role.

• 2-2.5 kg of cucumbers;
• 2 tbsp Korean seasoning (for spicy carrots);
• 2 tbsp vinegar 6%;
• 1 tbsp Sahara;
• 1 tsp salt;
• 2 tbsp vegetable oils;
• a bunch of fresh basil and dill;
• 4-5 garlic cloves.

Cooking:

Cucumbers are cut into thin slices. For convenience, the circle can be cut into two more halves. Sliced ​​​​fruits are transferred to a deep cup.

Finely chop the greens, add chopped garlic to it. The mixture is slightly crushed with a knife to extract juice and sent to cucumbers.

In another bowl, mix the oil with spices and vinegar. The prepared mass is seasoned with cucumbers with herbs and garlic. The salad is kept for 2-3 hours at room temperature with the lid closed. After the time has elapsed, the workpiece is placed in a jar and placed in hot water for sterilization.

Before serving, vegetables are poured with brine from a jar. In appearance and taste characteristics, an appetizer made from overgrown cucumbers will not differ in any way from harvesting from young gherkins.

On a grater

To save time, you can use a grater to chop vegetables. If there is a grater for Korean carrots, you can take it. In other cases, take the usual coarse grater.

• 2 medium carrots;
• 1 bell pepper;
• 6-8 small cucumbers;
• 4-5 garlic cloves;
• 1 hot pepper;
• 1 st. l. vinegar 9%;
• 1 tbsp soy sauce;
• 1 tsp granulated sugar;
• 1 tsp salt;
• 3 tbsp vegetable oils.

Cooking:

At the beginning of cooking, cucumbers and carrots are ground with a grater, the released juice is squeezed out of the cucumbers a little, but not completely. Bulgarian pepper is cut into strips and mixed with chopped vegetables.

Garlic and chili pepper are crushed with a knife and added to vegetable oil. Vinegar and soy sauce are added to the oil. At the end, sugar and salt are added and the dressing mixture is mixed until smooth.

The dressing is mixed with the rest of the vegetables, mixed several times so that all the vegetables are in oil with spices, cover the container with a lid and leave to stand for an hour.

The resulting snack is transferred to a jar, and then it is sterilized in the microwave for 5 minutes.

Important!

The appetizer can be tasted a day after preparation.

In order for the preparation to be a success and to be liked by guests and household members, the following recommendations are used when cooking:

1. You need to use freshly picked cucumbers. They have crispy flesh and beautiful skin. Plucked gherkins are placed in the refrigerator, and they start cooking no later than 7 days later.
2. For cooking, fruits of a non-standard shape are suitable. They are cut into slices, straws, cubes.
3. The main point - the skin should not be bitter. Before cooking, it is advisable to taste the fruit. If the skin is bitter, you need to get rid of it.
4. The amount of chili pepper is up to you. Since the ingredient has a very high degree of spiciness, after cutting it, be sure to wash your hands, cutting board and knife.
5. Soy sauce used in recipes should have a thick consistency and taste salty-sweet. You can buy the sauce in the store or dilute the powder yourself.
6. Store the snack in a sterilized glass container. Only under this condition is a maximum shelf life of 1 year possible. You can put the salad in a plastic food container, close the lid and put it in the refrigerator. The snack stored in the container should be eaten within a week.

Korean-style cucumbers are a versatile snack option and are suitable both for decorating a festive table and for an ordinary family dinner. The preparation instantly becomes a favorite dish, especially for people who love everything spicy and new. It goes well with white and red meat, vegetable side dishes, and looks appetizing and very impressive on the table.

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