The most delicious recipes for instant Korean cucumbers for the winter
Cucumbers cooked in Korean for the winter are capable of diversifying the winter menu. They are rich in vitamins and minerals, and hot pepper helps to normalize metabolism and prevents blood from stagnating in the cold season. Cooking such blanks is not difficult and even exciting.
Features of harvesting cucumbers in Korean
Cucumbers in Korean owe their name to the fact that the same mixture of spices is used in their preparation as in the preparation of well-known marinades and pickles in Korean cuisine. The taste and commercial qualities of the final product directly depend on whether high-quality greens are selected for conservation. Small fresh fruits should be preferred. It is best to use your own, freshly harvested from the garden, the harvest of pickled varieties.
Overripe cucumbers are not suitable for canning due to the presence of large seeds and thick peel. After preliminary cleaning, they can only be used in salads.
Preparing the product before starting the process
Often, overripe fruits are used to prepare Korean cucumber blanks. It is recommended to cut or rub them on a special Korean grater. The main thing is that the greens should have a thin skin and not be bitter.
Before cooking, they are soaked in water for several hours, washed thoroughly and the ends are trimmed on both sides.
After that, it is cut in the way that is recommended in the recipe or seems to be the most convenient, put in a bowl, lightly add some salt and let it brew for 10-15 minutes. During this time, juice is released. Then you can add all the remaining ingredients as recommended.
Ways of canning Korean cucumbers at home
Cucumbers cooked in Korean have gained immense popularity in our country. The chefs have developed a lot of options for preparing this dish, some of which are especially loved by the hostesses.
A quick recipe for the winter
An excellent appetizer for fried potatoes or rice is prepared from the following ingredients:
- fresh cucumbers - 0.4 kilograms;
- onions - 0.035 kilograms;
- onion feather - 10 grams;
- chives - 10 grams;
- high quality soy sauce - 3 tablespoons;
- chili pepper - 2 teaspoons;
- sesame oil - 3 teaspoons;
- fried sesame seeds - 3 teaspoons;
- granulated sugar - 2 teaspoons.
Cooking method
This original recipe replaces the salt entirely with a seasoning such as soy sauce.Cucumbers and onions are cut into half rings no more than 1 centimeter thick. Chopped onions and garlic. All this is poured into a tall vessel, soy sauce and sesame oil are poured. Sugar is added there, chili pepper and sesame seeds are thrown. The contents are mixed well and allowed to infuse for half an hour.
Pour into a pre-prepared jar, sterilize well, twist or roll up. It is not recommended to store such a treat for a long time, therefore it is eaten first.
With carrots
Cooking cucumbers in Korean according to this recipe provides for the presence of the following components:
- fresh cucumbers - 2 kilograms;
- carrots - 0.5 kilograms;
- garlic - 1 head;
- vegetable refined (not deodorized) oil - 130 grams;
- food vinegar - 20 grams;
- hot peppers - 1 pod;
- common rock salt - 55 grams;
- granulated sugar - 110 gras
mm; - allspice peas - 6 pieces.
Cooking method
Place the cucumbers in cold water for several hours, then wash thoroughly and cut off the ends. After that, cut the fruits into small cubes, having previously tasted for the presence of bitterness. Grate the carrots on a Korean grater and pour over the cucumbers. Cut the garlic and hot peppers into thin slices.
Mix everything well, crush peppercorns there, add oil and vinegar, add sugar and salt. Then mix thoroughly again and leave for a couple of hours. Next, the salad is laid out in pre-prepared jars, covered with lids, placed in a wide bowl of water and sterilized.
Without sterilization
The salting for this recipe is made from the following ingredients:
- crispy cucumbers - 2 kilograms;
- young carrot - 500 grams;
- common rock salt - 55 grams;
- granulated sugar - 500 grams;
- refined vegetable oil - 35 milliliters;
- food vinegar - 35 milliliters;
- garlic - 5 cloves;
- ground black pepper - 1/2 teaspoon;
- ground paprika - 1/2 teaspoon;
- ground coriander - 1/2 teaspoon.
Cooking method
Wash all vegetables thoroughly. Mix refined sunflower oil in an enamel bowl with vinegar, add spices and garlic there, boil and let it brew for several hours. Sterilize lids and jars. Cucumbers are cut into medium-sized cubes or strips.
The carrots are grated on a special Korean grater and sprinkled with cucumbers. The vegetables are mixed and laid out in jars so that there is a little free space on top. Bring the marinade to a boil again and carefully pour over the salad, after which you can roll up.
Overgrown cucumbers in tomato sauce, no carrots
For this recipe, sliced cucumbers are used, so you can safely use overgrown. You will need:
- large crispy cucumbers - 1 kilogram;
- garlic - 5 cloves;
- refined sunflower oil - 90 grams;
- food vinegar - 210 grams;
- common rock salt - 1 tablespoon;
- granulated sugar - 1000 grams;
- bitter capsicum - 1/2 pod;
- tomatoes - 1/2 kilogram;
- seasoning for carrots in Korean - 1/2 tablespoon.
Cooking method
Cucumbers are thoroughly washed and cut into rings or grated on a Korean grater. Remove the seeds from the pepper and cut into rings. Peel off the tomato and cut it into slices, then grind it with a blender or meat grinder. Pass the garlic through the garlic. Pour all the ingredients into a saucepan, put on low heat and extinguish for half an hour. Pour in vinegar and cook for another 5 minutes, then spread over the prepared container and roll up.
With sesame seeds
You can prepare an unusual workpiece that will delight not only the family, but also the guests. You will need:
- fresh cucumbers - 0.9 kilograms;
- garlic - 4 cloves;
- sesame seeds - 20 grams;
- soy sauce - 20 milliliters;
- refined vegetable oil - 80 milliliters;
- table salt - 10 grams;
- granulated sugar - 20 grams;
- ground red hot pepper - 3 grams.
Cooking method
The cucumbers are washed and cut into thin strips to the full length, then put in a bowl, sprinkle with salt and let it brew for half an hour, drain the released juice. Refined vegetable oil is mixed with soy sauce, sugar and crushed garlic, as well as sesame and pepper are added there. The resulting marinade is poured over cucumbers and insisted in a cool place for a couple of hours. They are folded into a prepared container, sterilized and rolled up.
With mustard
It is better to make such a blank from young zelents. We need the following components:
- young cucumbers - 4 kilograms;
- garlic - 4 cloves;
- ground mustard (dry) - 2 tablespoons;
- refined sunflower oil - 200 milliliters;
- food vinegar - 210 milliliters;
- common rock salt - 90 grams;
- sugar - 200 grams;
- ground black pepper - 1 tablespoon.
Cooking method
Washed but unpeeled cucumbers are cut into thin strips and poured into a saucepan. All other ingredients are sent there, mixed thoroughly and insisted in a cool place for 3 hours. After that, they are laid out in containers, sterilized and preserved.
On a grater
Another very interesting recipe requires the following ingredients:
- fresh cucumbers - 4 kilograms;
- garlic - 2 heads;
- carrots - 1 kilogram;
- refined vegetable oil - 210 milliliters;
- granulated sugar - 1 glass;
- table salt - 5 tablespoons;
- table vinegar - 200 milliliters;
- ground red hot pepper - 1 tablespoon.
Cooking method
Cucumbers and carrots are washed, peeled and grated on a special Korean grater. The garlic is squeezed through a garlic dish, and all this is poured into a large saucepan. The rest of the spices are sent there, as well as vinegar and oil. In a cool place (refrigerator, basement), the salad is infused for 12 hours, then laid out in glass containers and sterilized, and then rolled up.
Lightly salted cucumbers
An excellent summer recipe for cooking salted cucumbers in Korean. The following components are required:
- fresh greens - 500 grams;
- high quality soy sauce - 2 tablespoons;
- garlic - 2 cloves;
- chili pepper - to taste;
- table salt - 1 teaspoon;
- granulated sugar - 1 teaspoon;
- sesame seeds - 1 tablespoon;
- refined sunflower oil - 3 tablespoons;
- vinegar - 2 tablespoons;
Cooking method
Rinse the zelentsy in cold water and cut into cubes, then cover with salt and leave to infuse for 20 minutes. Remove the resulting juice, add vinegar, add chili pepper and mix well. Heat the vegetable oil in a frying pan, chop the garlic finely and throw on top of the greens. Turn off the oil and immediately throw the sesame seeds into it, and then pour it all over the cucumbers.
Mix thoroughly and refrigerate for half an hour. After the required time has elapsed, they take it out, put it in a prepared dish, cover it with a lid and put it in the refrigerator for storage.
With bell pepper
The most aromatic and delicious salad is obtained according to the following recipe. Required components:
- fresh cucumbers - 2 kilograms;
- carrots - 0.5 kilograms;
- sweet sweet pepper) - 0.5 kilograms;
- lettuce onions (ordinary onions) - 0.5 kilograms;
- garlic - 1 head;
- bitter capsicum (chili) - 1 pod;
- refined vegetable oil - 110 grams;
- table vinegar - 110 grams;
- common rock salt - 50 grams;
- granulated sugar - 110 grams.
Cooking method
Grate cucumbers and carrots on a special Korean grater, dice the sweet pepper, squeeze the garlic through a garlic or meat grinder. Peel the onion and turn it through a meat grinder.Put all the ingredients in a deep bowl, add the necessary spices, vinegar and sunflower oil there. Mix thoroughly, put in prepared jars, sterilize and roll up. This appetizer will appeal to everyone who loves spicy dishes.
With soy sauce
To prepare a spicy and unusual dish, you will need:
- fresh crispy greens - 4 kilograms;
- young carrots - 1 kilogram;
- excellent quality soy sauce - 2 tablespoons;
- common stone salt - 100 grams;
- refined sunflower oil - 2 glasses;
- granulated sugar - 1 glass;
- garlic - 5 cloves;
- food 9% vinegar - 1 glass;
- seasoning for Korean carrots - 15 grams.
Cooking method
The vegetables are washed, dried and grated on a Korean grater. The garlic is cut finely with a knife. Pour cucumbers, carrots, garlic and spices into a bowl of suitable volume. In a separate bowl, stir the soy sauce with table salt, edible vinegar and sugar. Pour cucumbers with this mixture and let it brew for several hours. After that, they are laid out in prepared glass jars, sterilized and preserved.
Further storage of conservation
Korean-style cucumbers are best stored in a dry basement. The workpieces can be stored at room temperature, but the shelf life is significantly reduced. The vegetable oil used for preservation ages quickly under improper conditions and gives an unpleasant aftertaste. In the absence of a basement, cans can be placed in the pantry or refrigerator.
