Korean cucumbers for the winter - 10 most delicious recipes with step by step photos

Korean cucumbers, harvested for the winter, are an ideal snack for the everyday menu and a festive feast. Hot spices add an invigorating flavor to this dish. Korean 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 are not sterilized, in others they are placed in containers raw and sterilized.

Delicious Korean cucumber recipe without sterilization

This recipe uses a combination of cucumber, carrot and garlic vegetables, and you can use a ready-made Korean carrot mix or mix red pepper, paprika and coriander as a seasoning.

Cooking time: 3 hours.

Quantity: 2.5 l.

• 
  Brush the cucumbers so that there are no thorns, cut off the ends and wash. Cut the cucumbers into chunky strips. If they are overripe, remove the seeds.
• 
  Grind the washed carrots on a special grater or using a combine with a Korean carrot attachment. Pour a couple of pinches of salt into it and knead it with your hand or a fork to soften the vegetable.
• 
  Prepare the marinade for vegetables as follows: in a separate bowl, mix salt, sugar, pour in 100 ml of vinegar and vegetable oil. Then season the marinade with the Korean carrot spice mixture. If you are making the seasoning yourself, combine ground coriander, paprika and hot red pepper in approximately equal proportions.
• 
  Stir the ingredients of the marinade. You can taste it - you may want to add some kind of seasoning.
• 
  Combine carrots and cucumbers in one bowl and, pouring the marinade on them, knead well. Then cover the workpiece with a napkin and set aside for 2-3 hours to marinate.
• 
  After the allotted time, move the salad preparation to the stove and let it boil. Then reduce the heat and cook the vegetables for about 15 minutes, stirring at short intervals.
• 
  In previously sterilized jars, place the salad hot. Roll up with tin lids, which need to be boiled for 3 minutes before seaming. Salad ready. After the cans have cooled, place them in the storage room for the workpieces.

Bon Appetit!

Korean cucumbers for the winter with sterilization in jars

In this recipe, both carrots and cucumbers are grated. Vegetables are mixed with seasonings and preservatives, pickled for 24 hours, and the salad is sterilized using 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 grinding them.This can be a Korean carrot grater, a food processor with a special attachment, or a regular vegetable peeler. Chop carrots and cucumbers in the same way to make thin strips. Only in cucumbers you do not need to use a core with seeds.
2. Squeeze garlic to a straw of vegetables and add seasonings, and pour 125 ml each of vinegar and vegetable oil. Salt may need to be added - be guided by your taste.
3. Stir all ingredients. This should be done for a few minutes so that the marinade components are evenly distributed in the vegetable slices. Then cover the container with the blank with a napkin or towel and refrigerate. There she should be for about a day. It is recommended to stir the salad 3-4 times during this period.
4. After a long time of marinating, the vegetables will release quite a lot of juice. And before putting them in jars, you need to knead everything well again.
5. Put the salad preparation into jars doused with boiling water or sterilized. Distribute the vegetable juice evenly between the jars.
6. Jars covered with boiled lids should 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. Or you can put it in a cold oven and keep it at a temperature of 150 degrees for 15 minutes. After the cans, roll up.

Bon Appetit!

Cucumbers for the winter with Korean carrot seasoning

The cucumbers in this recipe are cut into bars, and the carrots are rubbed on a special grater. Besides the Korean-style carrot seasoning, nutmeg and sesame seeds are also used here. The blank does not require sterilization; vegetables are boiled before rolling.

Ingredients:

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

Cooking process:

1. Rub the 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 need to be freed from the seeds and viscous pulp in the middle.
3. In a dry frying pan, fry the sesame seeds until golden brown and cool.
4. In a small container, combine the seasoning for Korean carrots, sugar and salt, squeezed through a press garlic, sesame and nutmeg. Mix dry ingredients, and then add liquid - vinegar and vegetable oil.
5. Place the cucumbers and carrots in a bowl convenient for use on the stove, mix with a 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. Vegetables will soften after boiling, but should not be overcooked. Before sending to the 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 too.
8. Put the salad in jars and twist if the jars are screwed, or roll up. Keep lettuce cool until served.

Bon Appetit!

Korean cucumber appetizer 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 in taste and appearance, and you can serve it as an independent snack.

Ingredients:

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

Cooking process:

1. Take a strong sharp knife and cut the peeled carrots into strips. The carrot strips 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. Sprinkle vegetables mixed in one bowl with seasoning for carrots, add sugar and salt. Turn the garlic cloves into gruel with the help of a garlic maker and mix with vegetables. Pour the heated vegetable oil onto the vegetable mixture, followed by vinegar. Mix the ingredients thoroughly and marinate for two hours at room temperature.
4. Fill the 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, when placed in a container, form beautiful two-tone waves, and the salad looks very festive.
5. Cover the jars with boiled lids and place them in a container with water to sterilize. 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 a blanket, and then place them on a shelf for storage.

Bon Appetit!

Korean cucumber salad for the winter with bell pepper

Bell pepper for this recipe is better to take in several colors, so the appetizer will become brighter. Like cucumbers, peppers are soaked in a spicy marinade, resulting in a fragrant assortment of vegetables with a piquant taste.

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.
• Korean style carrot spices - 15 g.

Cooking process:

1. Cut the cucumbers in any shape, but do not allow too large pieces. Also, do not take overripe vegetables with a lot of seeds, if others are not available, the seeds must be removed with a knife.
2. Carrots can be cut in any way you want: into strips with a knife, chop on a grater or pass through a vegetable cutter.
3. Turn the Bulgarian pepper, peeled from seeds, into thin strips.
4. Combine all vegetables in a large bowl. They will not cook, so enamel, glass or even plastic dishes will do.
5. Garlic, crushed in a garlic, mix with vegetables. To them add sugar and salt and vinegar with vegetable oil. Pour in seasonings, as well as hot pepper chopped into small crumbs. The last ingredient can be skipped if you don't 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 placing in jars, mix the workpiece and taste it, adjust the sweetness-salinity if necessary. Divide the salad mixture into jars.
7. For sterilization, prepare a container that is convenient for placing cans of your chosen volume in it. Put the 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 for storage.

Bon Appetit!

Harvesting Korean-style overgrown cucumbers in jars for the winter

Overgrown cucumbers are a good base for a Korean salad. Vegetables are cut into pieces, so their original size and condition are not so important. Fresh basil and dill are added to the salad for 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.
• Bitter pepper - 1 pod.

Cooking process:

1. Soak cucumbers in cold water for 1-2 hours. After washing and cutting off the tails, removing damaged areas, you can get rid of the skin if it is rough and damaged.
2. Chop cucumbers as you like. Can be cut into circles, semicircles, bars, cubes, strips - it all depends on your imagination.
3. Squeeze the garlic to the cucumbers, add finely chopped hot pepper there. It is added as desired, if you need to add extra spice to the appetizer.
4. Add seasoning for Korean carrots to cucumbers. Instead of a ready-made mixture, you can use a combination of hot ground pepper, paprika and coriander.
5. Wash the dill and basil and chop with a knife. In the absence of fresh herbs, dried herbs will do. It should also be mixed with cucumbers.
6. After adding salt and sugar, vinegar and vegetable oil to vegetables, they must be left to marinate for 2-3 hours. During this time, cover the workpiece with a lid, towel or napkin.
7. In the 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 15 minutes after boiling water. Put the rolled up and cooled cans for 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, the zucchini are grated, and the cucumbers are cut into pieces, this mix gives an unusual consistency. For a richer flavor and brighter color, carrots are added.

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 the container with cucumbers.
3. Grate or cut carrots into thin strips, combine with other vegetables.
4. Put the crushed garlic gruel into the vegetable mix, add ground spices and salt with sugar. Stir vegetables first with dry additives, and then pour in oil with 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 marinating.
5. Prepare banks in the way you are used to. Since the workpiece is sterilized, it is not necessary to sterilize the container before laying the vegetables. You can simply process it with boiling water, and boil the lids.
6. Stir the salad again before laying out, make sure that it contains enough of all flavor enhancers and seasonings, and then put it in jars. Sterilize the workpiece within 15-20 minutes after boiling water.
7. Put the jars tightly closed upside down, cover with a blanket and let stand until cool. Place in a cool place until ready to use.

Bon Appetit!

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

For spiciness, ingredients such as horseradish root and ginger are added to this salad. The salad is obtained with bitter pungent notes, and 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 root and ginger - 50 g each.

Cooking process:

1. Cut the 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 the carrots on a special grater. You can also cut it with a knife in the form of thin straws.
3. Peel and grind the ginger and horseradish roots. Set aside - you will 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, add 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 the grated horseradish and ginger into the blank, knead the components and wait 10-15 minutes before sending them to the jars.
7. Put the sharp workpiece in dry clean jars and put clean lids on top of them.
8. Sterilize jars of salad within 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 cucumbers with onions for the winter?

In this recipe, onions, sesame seeds and soy sauce are added to the standard Korean cucumber recipe. The appetizer turns out to be spicy, spicy and goes well with baked fish or meat.

Ingredients:

• Cucumbers - 1.5 kg.
• Garlic - ½ head.
• Hot pepper - 1 pod.
• Onions - 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 the 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 a pod of hot pepper into rings or small cubes and combine with cucumber sticks.
3. Cut the onion into rings or half rings and also send it 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 the paprika and coriander, salt and sugar into the cucumber slices and mix everything together. Then add soy sauce and stir again.
7. Heat the vegetable oil in a frying 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 in sterile jars, cover with tin, pre-boiled lids.
9. Put the jars in a wide bowl, pour in the required amount of water and put on the stove. Boiling water in the container will be the start for the countdown of 15 minutes of sterilization over medium heat. The rolled up jars should cool to room temperature and can be moved to the pantry or cellar.

Bon Appetit!

Korean 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 spice. The snack is cooked for 5 minutes before sterilization.

Ingredients:

• Cucumbers - 2 kg.
• Tomatoes - 0.5 kg.
• Carrots - 0.5 kg.
• Onions - 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 enamel or glass container. It is preferable to take young vegetables or mature, but not overgrown.
2. Tomatoes, it is also advisable to take dense and small, cut into quarters or 8 pieces - depending on the size.
3. Cut the carrots into thin slices, you can use a vegetable cutter.
4. Mix all the vegetables together and add the chopped garlic to them.
5. Add the onions, cut into rings or half rings, to the rest of the food. The rings should be wide enough so that the onions do not fall apart completely during cooking.
6. Cut the chili pepper into rings without cleaning 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 hands protected with gloves.
8. Build oppression on top of the vegetables, let the vegetables marinate under pressure for about 3 hours. During this period, quite a lot of brine is formed.
9. When time has passed, put the vegetables on the stove, pour in the wine vinegar, close the lid and boil. Keep on fire for 10 minutes and turn off.
10. Close the salad laid out in dry sterile jars with lids, wrap it tightly with a warm cloth or blanket and hold it in the room for another three hours. After that, you can put the snack in the cellar or pantry.

Bon Appetit!