Korean quick-cooking cucumbers for the winter. Korean-style cucumbers - the most delicious recipe for the winter with seasoning for Korean carrots. Korean quick-cooking cucumbers without sesame seeds and carrots

If you love Korean carrots at home and you make preparations with cucumbers for the winter, try preparing cucumbers for the winter with Korean carrots. This salad can be eaten within 3-4 hours, and it stores well under a lid (and therefore is suitable for canning). Housewives who have already outgrown conventional recipes and want something extraordinary will especially like the recipe!

There is no shame in serving such a delicious appetizer on the most sophisticated holiday table in a cold winter, and the smell and unique spicy taste will not leave anyone indifferent to this new dish for us. Once you try to cook it once, you will no longer be able to refuse preparing it for the winter.

Canned cucumbers with carrots

The most delicious recipe for Korean cucumbers for the winter is a classic preparation. If you haven’t prepared this appetizer before, then start your acquaintance with spicy pickles with the standard recipe.

Ingredients

Servings: – +

• for marinade
• seasoning for Korean carrots30 g
• vinegar 9% 200 ml
• vegetable oil200 ml
• sugar 2 tbsp. l.
• salt 1 tbsp. l.
• for salad
• carrot 500 g
• garlic 2 heads
• cucumbers 5 kg

Per serving

Calories: 16 kcal

Proteins: 2.8 g

Fats: 1.1 g

Carbohydrates: 1.3 g

50 min. Video recipe Print

Prepare all products. Wash the cucumbers and trim a little on both sides.

Peel and wash the carrots. Cut or grate into long strips. Pour into a prepared large container for salad (should be deep and convenient for kneading).

Grate or cut the cucumbers into strips, mix with the marinade ingredients, chop the garlic in a press, cover with a plate or circle and put under pressure for 3-5 hours, in a cold place.

Place the cucumbers and carrots in sterilized jars and top with the remaining marinade in each jar. Sterilize for 10-15 minutes.

Roll up under the lid and turn upside down. It is better to cool slowly, under a blanket. Store in a cellar or refrigerator.

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Gorgeous! We need to fix it

Korean cucumbers are ready to eat. So it’s worth setting aside a little for eating after the cucumbers have been under pressure for 2-4 hours.

Advice: in step 2, you need to grate cucumbers into thin strips until the middle with seeds, seeds are not needed in the salad, this is the secret of the crunch of Korean salad.

How to prepare a Korean snack without sterilization

Cooking time: 1 hour 5 minutes

Number of servings: 20

Energy value

• calorie content – ​​66.5 kcal;
• proteins – 1.2 g;
• fats – 2.5 g;
• carbohydrates – 9.8 g.

Ingredients

• cucumbers – 1.5 kg;
• carrots – 250 g;
• onion – 250 g;
• garlic – 50 g;
• coriander – 20 g;
• olive oil – 50 ml;
• granulated sugar – 90 g;
• salt – 50 g;
• table vinegar 9% – 50 ml;
• mixture of peppers - to taste.

1. We carefully review the cucumber fruits, selecting only optimally ripe and unspoiled specimens, rinse them in cool water and, after drying them a little, chop them into thin strips or small slices - whichever you prefer.
2. Remove the skin from the carrots with a vegetable peeler and grate it on a special grater for Korean salads.
3. We also peel the garlic cloves and onions, wash them under a running stream and chop them - the onions into thin halves of rings, and pass the garlic through a press.
4. Mix the prepared products in a large saucepan, add olive oil, table vinegar and all the seasonings, namely salt, sugar, ground pepper and coriander, and, having thoroughly mixed the ingredients, leave them to steep for three to four hours.
5. After the required amount of time, place the container with vegetables on low heat and simmer them for ten minutes.
6. We package the finished snack in dry, disinfected glass containers and tightly roll up the screw caps.

Harvesting large overgrown fruits

Recipes for the most delicious Korean cucumbers for the winter involve the use of not only small and neat fruits. You can also make an excellent snack from large ripe cucumbers!

Cooking time: 1 hour 10 minutes

Number of servings: 16

Energy value

• calorie content – ​​56.6 kcal;
• proteins – 1.3 g;
• fats – 3.2 g;
• carbohydrates – 5.7 g.

Ingredients

• cucumbers – 1.5 kg;
• carrots – 120 g;
• garlic – 40 g;
• olive oil – 50 ml;
• granulated sugar – 20 g;
• salt – 15 g;
• table vinegar 9% – 45 ml;
• ground black pepper – 5 g;
• coriander – 10 g;
• mustard powder – 10 g.

Step-by-step description of preparation

1. Since overripe cucumber fruits have loose, inelastic flesh, they must first be soaked in ice water for a couple of hours so that all the voids are filled with moisture and they do not fall apart when crushed.
2. After 2 - 3 hours, rinse each vegetable under a running stream, cut off both ends, remove all the seeds and too soft pulp and chop the cucumbers into thin cubes.
3. We grate the peeled carrots on a grater for Korean salads or on a vegetable cutter, and pass the garlic cloves through a special press.
4. We combine all the vegetables together in large kitchen utensils, pour olive oil and vinegar into them, and also add granulated sugar, salt and ground black pepper. Mix the ingredients thoroughly and place the container with the snack in the refrigerator for two to three hours.
5. After the specified period of time, take out a pan with vegetables and gradually add coriander and mustard powder to them, constantly stirring the mass.
6. Place the appetizer in the prepared container, cover with boiled twists and place in a deep container with warm water to pasteurize for 25 minutes.
7. Carefully, so as not to get burned, we take out the jars of vegetables from the kitchen utensils and immediately close them with tins using a canning key.

How to prepare using a grater

Cooking time: 45 minutes

Number of servings: 17

Energy value

• calorie content – ​​70.6 kcal;
• proteins – 1 g;
• fats – 4.4 g;
• carbohydrates – 6.7 g.

Ingredients

• cucumbers – 1.5 kg;
• carrots – 150 g;
• garlic – 50 g;
• olive oil – 75 ml;
• granulated sugar – 40 g;
• salt – 20 g;
• table vinegar 9% – 75 ml;
• Korean carrot seasoning – 5 g.

Step-by-step description of preparation

1. As usual, rinse the cucumbers in advance and soak them in ice water for 1 - 2 hours. Then lightly dry the soaked fruits on towels and grate them.
2. We also chop the peeled carrots and garlic cloves using a special vegetable cutter attachment.
3. We transfer the prepared products into a fairly large enamel bowl, add all the bulk ingredients to them - granulated sugar, non-iodized rock salt and Korean seasoning for carrots, pour in table vinegar and olive oil and, after mixing well, leave to infuse for one night.
4. The next day, pack the snack in sterile jars, add all the juice secreted by the vegetables and pasteurize the snack in a deep pan filled with water for about 10 minutes.
5. After the specified time, we take out the glass container, seal it hermetically with tins or screws and, after cooling, put it away for the rest of the winter preservation.

The most delicious mustard recipe

Cooking time: 55 minutes

Number of servings: 15

Energy value

• calorie content – ​​92.8 kcal;
• proteins – 1.2 g;
• fats – 5.8 g;
• carbohydrates – 9 g.

Ingredients

• cucumbers – 1.5 kg;
• garlic – 25 g;
• olive oil – 85 ml;
• granulated sugar – 75 g;
• salt – 35 g;
• table vinegar 9% – 65 ml;
• ground black pepper – 10 g;
• mustard powder – 10 g.

Step-by-step description of preparation

1. Carefully sort the cucumbers, disposing of spoiled fruits, rinse under the tap and soak in cold water for several hours. Then cut off both ends of the vegetables and cut into arbitrary small pieces lengthwise.
2. Peel the garlic cloves, wash and chop into small cubes or pass through a press.
3. In a separate bowl, combine chopped garlic, olive oil, table vinegar and all the seasonings - granulated sugar, salt, ground pepper and dry mustard. Mix these ingredients thoroughly and wait until all the crystals dissolve.
4. Place the prepared cucumbers tightly in sterile dry jars, completely fill them with the resulting cold marinade and send to pasteurize for 10 - 20 minutes, depending on the volume of the containers.
5. Roll up the finished snack with lids, cool and place in the refrigerator or cellar for storage.

Gorgeous! We need to fix it

Korean national cuisine is becoming increasingly popular in many countries. Spicy, aromatic dishes will be the ideal addition to a family dinner or a gala feast. For example, Korean-style cucumbers differ from classical preserved cucumbers in their unusual taste, appetizing crunch and the addition of more spices.

How to cook Korean cucumbers at home

Fans of food with “sparkle” will appreciate different recipes for preparing vegetables. Fans of spicy culinary dishes will definitely like Korean cucumbers for the winter. You can pickle green vegetables using various technologies. The most popular methods for preparing delicious preserves are described below. If you follow the recipe exactly, you will get an unusual, spicy snack (as in the photo).

According to this recipe, it is better to pickle small young vegetables for the winter - pickles (before they have time to outgrow). Korean winter preparation is aromatic, crispy and very tasty. Required ingredients:

• cucumbers – 4 kg;
• ground pepper - two tbsp. l.;
• mustard powder – 2 tablespoons;
• garlic - three large cloves;
• vegetable oil, vinegar - 200 grams each;
• salt – 200 g;
• sugar – 100 g.

Here’s how to pickle cucumbers in Korean for the winter:

1. Vegetables are washed well and cut lengthwise.
2. Pepper, granulated sugar, salt and chopped garlic are added to them.
3. The resulting mass is poured with oil, mixed thoroughly and infused for 3 hours.
4. The salad is placed in liter jars and filled with brine.
5. The sterilized container is rolled up and cooled.
6. A Korean-style cucumber appetizer is perfectly saturated and will become an indispensable delicacy on a winter, bad day.

Instant Korean spicy cucumbers without sterilization

Especially for those housewives who do not want to waste time on sterilization, there is an easy recipe for sweet and sour Korean cucumbers for the winter. This salad will perfectly complement any dish. It turns out spicy, piquant and incredibly tasty. Products for preparing snacks:

• green fruits – 6 kg;
• yellow salad pepper – 8 pcs.;
• tomatoes – 3 kg;
• garlic – 2 heads;
• hot pepper – 1 pc.;
• sugar - glass;
• salt – 4 tbsp. l.;
• seasoning for Korean carrots - large spoon;
• vinegar - 1 glass;
• purified sunflower oil – 2 cups.

It is necessary to marinate a salad with cucumbers in Korean according to the following algorithm:

1. Tomatoes and peppers are washed well and ground in a meat grinder or food processor.
2. Chopped garlic and Korean seasoning are added to the vegetables.
3. The main ingredient is cut lengthwise and mixed with the rest of the vegetables.
4. The mixture is placed in a cauldron or large copper bowl. Granulated sugar, salt, and vegetable oil are added to it.
5. The products are thoroughly mixed, brought to a boil, and cooked for 15 minutes. Vinegar is poured into the future spicy snack. Boil for five minutes.
6. The salad is placed in jars and closed tightly.
7. Korean pickled cucumbers are wrapped up for the winter and left for 24 hours.
8. Can be stored in the refrigerator.

How to cook cucumbers and carrots in Korean for the winter

If you want to cook something extraordinary, you can try a preparation made from cucumbers and carrots. This appetizer is both tender and spicy. Salad ingredients:

• cucumbers – 2 kg;
• garlic – 2 heads;
• carrots – 200 g;
• sunflower oil – 150 ml;
• sugar – 50 g;
• vinegar – 150 ml;
• salt - a large spoon;
• special “Korean” seasoning – 1 tbsp. spoon.

Korean-style cucumber and carrot salad for the winter is made using the following step-by-step method:

1. Cut the main product into quarters, chop the carrots, peel the garlic, crush under a press. All these ingredients are mixed in one container.
2. Sugar, oil, vinegar, salt and seasoning are added to the vegetables.
3. Mix the ingredients thoroughly and leave for 24 hours.
4. The salad is placed in sterilized jars and filled with marinade.
5. The containers are covered with lids, sterilized for 10 minutes, and rolled up.

Korean cucumber salad for the winter

The standard recipe for fans of hot appetizers is juicy, sweet and moderately spicy cucumbers. Thanks to the addition of different seasonings, the salad gets many different flavors. Products for cooking:

• main ingredient – ​​2 kg;
• sugar – ½ cup;
• vinegar - ½ cup;
• garlic - head;
• salt – 50 g;
• refined vegetable oil – ½ cup;
• ground coriander, suneli hops - ½ tsp each;
• cumin - a third of a small spoon;
• ground chili pepper - a quarter of a teaspoon.

Here's how to marinate cucumbers with Korean seasoning:

1. First, the cucumbers are washed, dried, and cut into circles.
2. Vegetables are laid out in a large container, supplemented with chopped garlic, sprinkled with sugar, salt, and seasonings. Season with sunflower oil and vinegar.
3. All ingredients are mixed and marinated for 4 hours.
4. The snack is placed in jars and covered with sterilized lids.
5. The container is placed in a pan of water. The liquid is brought to a boil, the jars are sterilized for 10 minutes and rolled up.
6. The preservation is wrapped in a warm blanket and left with the lids down for a day.

Korean-style fresh cucumber salad for the winter in a slow cooker

Another non-standard recipe for making crispy cucumbers involves using a slow cooker. To make a tasty, rich, spicy dish for the winter, the following products will come in handy:

• cucumbers – 3 kg;
• carrots – 500 g;
• vinegar - glass;
• garlic - a couple of heads;
• onion – ½ part;
• sugar – ½ tbsp.;
• salt - two tbsp. l.;
• sunflower oil - a glass;
• seasoning for Korean carrots – 2 tbsp. l.

Method of preparing lightly salted winter “fiery” preparation:

1. Cucumbers are cut into strips, carrots are grated.
2. Garlic and onion are chopped with a knife.
3. Everything is mixed, butter, sugar, salt, vinegar, and Korean seasoning are added.
4. The appetizer is marinated in a cool place for 24 hours.
5. The spicy preparation is placed in a glass container, which is sterilized for 10 minutes in a slow cooker. The “Multi-cook” mode is suitable for this.
6. Roll up the jars and send them for storage.

Korean pickled cucumbers with sesame seeds

There are a lot of unusual ways to prepare spicy cucumbers. The following recipe also applies to such methods. Cucumbers in an incredibly tasty sauce with sesame seeds are crispy, piquant and aromatic. This dish captivates from the first tasting. Salad ingredients:

• fresh cucumbers – kg;
• vinegar - 2 tbsp. l.;
• soy sauce – 4 tbsp. l.;
• salt – 2 tbsp. l.;
• sesame - Art. l.;
• hot red pepper - teaspoon;
• garlic – 4 pieces;
• refined sunflower oil – 4 tbsp. l.;
• sugar - three tbsp. l.;
• sweet paprika – 4 tsp;
• hot pepper – 2 pcs.

Algorithm for creating a winter savory preparation:

1. The cucumbers are washed, dried with a paper towel, and cut into cubes.
2. Then they are laid out in a deep container, salted, mixed and infused for 40 minutes.
3. Sesame seeds are washed, dried, and fried in a heated frying pan.
4. Grind hot pepper and garlic with a press.
5. The main product is carefully squeezed out of the liquid and transferred to another container.
6. Next, the future appetizer is seasoned with sauce, sugar, vinegar, and mixed.
7. Roasted sesame seeds, paprika, garlic, and hot pepper are added.
8. Sunflower oil is slightly heated in a frying pan (overheats), cooled for a couple of minutes. It must be poured into the spicy mixture.
9. Everything is mixed, placed in jars, and sterilized 20-30 minutes after boiling.
10. All that remains is to preserve it and wrap it in something warm.

Video recipe for quick Korean cucumbers

I really liked them and decided to look for what other vegetables could be prepared in a similar way. Except for carrots, of course.

And almost immediately I came across cucumbers.

Interestingly, Korean-style cucumbers are not necessarily a recipe with carrots or special seasoning. Their main highlight is the spiciness characteristic of most Asian dishes.

I love spicy food, and therefore, after trying a couple of options (they cook very quickly), I decided to collect the most interesting and delicious recipes in one place.

We'll start with a simple recipe for the winter, in case you've already started stocking up, and then we'll move on to a snack that you can prepare and eat today.

Korean quick-cooking cucumbers for the winter without sterilization

The good thing about preparing for the winter is that you don’t have to wait until winter to open the jar. Essentially, this is a reserve in case you need to urgently organize a snack and don’t have time to prepare. Then simply open the jar and place the contents into a serving plate. The appetizer is ready.

Ingredients:

• Cucumbers – 2 kg
• Carrots – 0.5 kg
• Sugar - 100 g
• Salt - 50 g
• Vegetable oil – 25 ml
• Vinegar 9% – 30 ml
• Ground black pepper - 1/2 tsp
• Coriander - 1/2 tsp
• Garlic - 3-4 cloves
• Ground chili pepper - to taste

Preparation:

1. Prepare the marinade. In a small saucepan, mix sugar, salt, spices (pepper and coriander), vegetable oil and vinegar.

2. Place the saucepan over medium heat, bring the mixture to a boil and cook it for a couple of minutes, stirring constantly. Then turn off the stove, cover the saucepan with a lid and leave for 10 minutes.

3. Grate the carrots on a Korean grater, cut off the tails of the cucumbers and cut them into cubes. Combine vegetables in one bowl.

4. Add garlic, squeezed out with a garlic press, to the vegetables and mix everything thoroughly.

You need to mix with your hands, simultaneously squeezing the vegetables tightly so that they begin to produce juice.

5. Put the marinade back on medium heat, bring it to a boil and pour it directly into the boiling water over the cucumbers and carrots. Mix.

6. Place the Korean-style cucumbers in well-washed (preferably with soda) and thoroughly dried jars and close with clean lids.

This preparation should be stored in the refrigerator. Shelf life - up to 4 months.

If you want the preparation to last until spring, then jars and lids must be filled before filling.

Quick preparation of Korean cucumbers with soy sauce

One of the most popular cooking options. Soy sauce and sesame seeds give the salad a real Asian flavor.

Ingredients:

• Cucumbers – 400 g
• Onions - 35 g
• Green onions - 10 g
• Garlic – 10 g
• Soy sauce - 3 tbsp.
• Red chili pepper - 2 tsp.
• Vegetable oil - 3 tsp.
• Roasted sesame seeds - 3 tsp.
• Sugar - 2 tsp.

Preparation:

1. The cooking process is really very simple. Wash the cucumbers and cut them into half rings. We cut the onion into the same half rings, only very thin. Chop the garlic or pass it through a press. Combine ingredients in one bowl.

2. Add soy sauce, vegetable oil and spices: sugar, ground red pepper and chopped green onions.

There is no need to add salt, since soy sauce is already salty.

3. Mix everything thoroughly, then add sesame sauce and mix again.

4. Korean cucumbers are ready. You can eat them right away, but it’s better to let them sit for 15 minutes in the refrigerator.

Bon appetit!

Video on how to make salad with soy sauce and vinegar

This option is much like the previous one, but with the addition of vinegar. Especially for lovers of hearty snacks.

Korean-style crispy cucumbers with carrots: the most delicious recipe

Now let’s add traditional carrots to the recipe. This option can be called classic.

Ingredients:

• 1 kg cucumbers
• 250 g carrots
• 1.5 tsp. salt
• 1.5 tsp. Sahara
• 80 ml vegetable oil
• 1 tbsp. l. sesame
• 2 tbsp. l. soy sauce
• 2 tbsp. l. vinegar 9%
• 1/3 tsp. red hot pepper (or a piece of fresh)
• 1/2 tsp. ground coriander
• 3-5 cloves of garlic
• Black pepper - to taste
• Green cilantro (or dried)

Preparation:

1. Grate the carrots on a Korean grater, add half a teaspoon of salt and sugar to it, knead it with your hands and leave to marinate for 15-20 minutes.

2. Cut the cucumbers into cubes, mix with a teaspoon of salt and leave to release the juice for 15-20 minutes.

3. Then drain the released liquid from the cucumbers, place them in a bowl with carrots, add the remaining teaspoon of sugar and add chopped garlic.

4. Heat the vegetable oil in a frying pan and when it becomes hot, pour sesame seeds, coriander and ground pepper into the frying pan. Lightly fry and pour it over the cucumbers.

5. Add vinegar, soy sauce, cilantro (optional) and mix thoroughly.

6. Cover the salad with film and put it in the refrigerator to marinate for 30 minutes.

Ready. Bon appetit!

This salad tastes better the longer it sits. The ideal marinating time is 2 hours.

Cucumber salad with Korean carrot seasoning

To save time and not have to bother with different seasonings, you can just take Korean carrot seasoning. It will turn out just as delicious.

Ingredients:

• Cucumbers - 2-3 pcs.
• Carrots - 1-2 pcs.
• Garlic - 4-5 cloves
• Ground red pepper - 1 tsp.
• Salt - to taste
• Vinegar (6%) - 1-2 tsp.
• Vegetable oil - 4-5 tbsp. l.
• Sugar - 1 tsp.
• Korean carrot seasoning - 1 tsp.

Preparation:

1. Using a vegetable cutter, cut the cucumbers into the thinnest petals. This will make the snack not only tasty, but also original.

2. In the same plate, grate the carrots on a Korean grater, add chopped garlic and seasoning for Korean carrots.

3. Salt, sugar, hot pepper and vinegar are added next. Lastly, pour in vegetable oil, well heated in a frying pan.

Be careful with salt - some carrot seasonings contain more than enough of it.

Mix and the salad is ready. Bon appetit!

Step-by-step recipe for making appetizers with bell peppers

A very simple and very easy quick salad. An excellent alternative to regular summer salads with cucumbers and tomatoes.

Ingredients:

• 9 small cucumbers
• 1 medium carrot
• Half red and half yellow bell pepper
• 2 cloves garlic
• 1 tsp salt
• 2 tbsp. soy sauce
• 1.5 tbsp. 6% vinegar
• 2 tbsp. vegetable oil
• 0.5 tbsp. Sahara
• 1 tbsp. toasted sesame seeds
• Small hot chili pepper, optional

Preparation:

1. Cut the cucumbers into slices, add salt, mix and leave for 15-20 minutes.

2. Then add to them the bell pepper, cut into strips and the carrot, grated on a Korean grater.

3. Next comes garlic passed through a press, chopped chili pepper and fried sesame seeds.

4. Prepare the dressing by combining vinegar with soy sauce and vegetable oil. Stir until the sugar is completely dissolved and season the vegetables.

4. Stir and place the salad in the refrigerator to marinate for at least 30 minutes, or better yet, a couple of hours.

Ready. Bon appetit!

Korean quick-cooking cucumbers without sesame seeds and carrots

An excellent recipe if you don’t have sesame on hand (not everyone keeps it on the shelf all the time). All you need is cucumbers, vinegar and a couple of seasonings.

Photo recipe for Korean cucumbers with meat

And finally, let me offer you a super recipe for Korean cucumbers with meat.

In this example, veal is used, but chicken is also suitable to speed up the process.

Ingredients:

• Veal – 400 g
• Cucumber – 1 kg
• Onion - 1 piece
• Bell pepper - 1 piece
• Sunflower oil for frying
• Sugar - 1 tsp.
• Seasoning for Korean carrots
• Soy sauce - 1 tbsp.
• Vinegar 70% - 1 tbsp. l.

Preparation:

1. Cut the cucumbers into slices, add a little salt, mix and leave for 10 minutes so that the vegetables release juice, which then needs to be drained.

2. Heat vegetable oil in a frying pan and fry finely chopped slices of meat over medium heat.

3. Fry for several minutes until the meat changes color, then add a pinch of salt, onion cut into thin half rings and chopped garlic. Continue to fry, stirring occasionally until the onion softens.

4. After this, add bell pepper strips and fry for another 5 minutes.

5. Let's return to cucumbers. After draining the juice, add a pinch of spices and sugar.

6. And add hot meat from the frying pan. Add soy sauce and vinegar and mix thoroughly.

We wait until the salad cools down, after which we send it to steep in the refrigerator for 30-40 minutes.

Ready. Bon appetit!

So how? Are there truly universal recipes for all occasions? If you want it for the winter, you want it right away.

If you liked the idea of ​​​​preparing cucumbers in Korean, then you will be interested to know that I will devote the next selection to them, but only to methods of preparing them for the winter. With sterilization and other necessary actions so that the jars last until the next harvest.

That's all for today, thank you for your attention.

Many people love Korean salads; they are prepared from various vegetables, combined with spices and seasonings.

Oriental cuisine has long gained popularity all over the world due to its rich taste, low calorie content and low cost of dishes.

Today I will show you how to prepare a delicious, spicy and moderately spicy snack from fresh cucumbers in just 5 minutes.

To prepare this snack we will need:

List of ingredients:

• 1 kg. cucumbers
• 1 carrot
• 1 red bell pepper
• 25 gr. Sahara
• 25 gr. vegetable oil
• 30 gr. 6% vinegar
• 50 gr. soy sauce
• 2 cloves garlic
• 0.5 tsp red hot chili pepper
• 1 tsp sesame
• 1 tsp salt

Korean cucumbers with carrots and peppers - step-by-step recipe:

First, let's take care of the cucumbers, which I washed in advance.

Cut off the ends on both sides, cut the cucumber lengthwise into 2 parts, and then crosswise.

The length of the pieces is approximately 7 cm.

We cut each part into 3-4 identical pieces.

Thus, cut all the cucumbers and put them in a separate bowl.

Sprinkle the cucumbers with salt, mix well and set aside for a few minutes so that they release some juice.

Meanwhile, prepare the remaining vegetables.

I took one red sweet pepper, which I previously cleaned, removing seeds and membranes.

Cut it diagonally into thin long strips.

Alternatively, you can use onions or green onions instead of pepper.

We grate the carrots on a special grater for Korean carrots; if you don’t have such a grater, cut it into thin strips.

All that remains is to grate the garlic, chop it in a way convenient for you, chop it, grate it or squeeze it through a press.

Our cucumbers have stood and released some juice, drain it.

Pour chopped bell peppers, carrots, garlic into a bowl with cucumbers, pour in vinegar, soy sauce, add sugar, vegetable oil, hot chili pepper flakes and sesame seeds.

All that remains is to mix everything thoroughly.

Our Korean cucumbers are ready, put the bowl in the refrigerator for 30 minutes so that the appetizer cools and soaks well.

You can store this snack in the refrigerator for a week in a tightly closed container.

Place the finished cucumbers on a plate, sprinkle with toasted sesame seeds and serve.

Crispy, spicy pickled cucumbers are a great addition to a holiday table or any everyday meal.

I wish you bon appetit!

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Korean cucumbers with carrots and peppers - video recipe:

Korean cucumbers with carrots and peppers - photo:

The recipe for Korean cucumbers for the winter is very popular among my relatives. This Korean-style cucumber salad for the winter goes well with fried potatoes or mashed potatoes, and you can simply eat Korean-style cucumbers for the winter with bread. As a holiday salad, Korean cucumbers with carrots are unlikely to be suitable for the winter, but as a salad for every day, they are an excellent option to diversify the menu in winter. I bring to your attention another simple and proven recipe for Korean cucumber salad for the winter.

The portion is small, so preparing Korean cucumbers for the winter is quick and easy. I want to warn you in advance: Korean-style cucumbers are preserved with sterilization of jars in a saucepan; without this important step, very tasty spicy Korean-style cucumbers cannot be prepared. Therefore, be patient, and Korean winter cucumbers with carrots will definitely delight you in a cold and snowy winter.

Ingredients:

Output: 4.5 liters

• 3 kg. cucumbers
• 750 gr. carrots
• 175 gr. Sahara
• 200 ml. vegetable oil
• 200 ml. 9% vinegar
• 75 gr. salt (2.5 tbsp)
• 3 heads of garlic
• 10 gr. spices for Korean carrots without salt and sugar

How to cook cucumbers in Korean for the winter:

To prepare Korean-style cucumbers, it is best to use small, young cucumbers with thin skin and underdeveloped seeds. It turned out to be very difficult to buy such cucumbers, so the recipe is a little late. Soak the cucumbers in cold water for several hours so that the finished Korean cucumbers and carrots are crispy.

Then wash the cucumbers thoroughly, cut off the tails, cut them into four pieces lengthwise, and then in half. You should end up with bars like the ones in my photo.

We peel the carrots and grate them for Korean salads.

In a separate bowl, prepare the filling: mix vinegar, vegetable oil, salt, sugar and spices. Peel the garlic and pass it through a press.

In a large bowl or saucepan, combine chopped cucumbers, carrots, garlic and filling. Mix everything, cover with a lid and place in the refrigerator for 5-6 hours to marinate the cucumbers.

Then we put our fragrant Korean-style cucumbers for the winter with seasoning for Korean carrots in dry sterile jars, and fill them with the juice that remains in the bowl.

We cover the filled jars with sterile boiled lids (note that we do not close them, but only cover them) and sterilize them. To sterilize, place a napkin or towel on the bottom of a wide pan (to prevent the jars from bursting) and place the preparation with cucumbers. Then pour cool water into the pan, not reaching 1-2 cm from the shoulders of the jar. Bring the water in the pan to a boil. Sterilize 0.5 liter jars after boiling for 10-15 minutes (liter jars - 20-25 minutes).