During the ripening of fresh vegetables, each skilled housewife tries to replenish the storeroom with delicious and savory snacks. Not the last place among a wide variety of all kinds of preparations will be taken cooked cucumbers in Korean for the winter.
How to cook cucumbers in Korean for the winter?
Help prepare cucumbers in Korean for the winter recipes of cooking and the correct advice of qualified cooks. Fulfilling the above recommendations, you can not only please close to the excellent snack, but also to improve the experience gained before, by preparing a new version of the dish.
- To prepare snacks, use both young fruits and more mature specimens, peeling them of peel and sunflower seeds.
- Initially, the cucumbers are soaked in water for several hours, and then cut across in half and another 4 parts. Young fruits can be chopped with mugs, long slices or straws.
- Vegetable slicing is complemented with a spicy marinade and left to separate the juice.
- Take a snack of boiling in a common tank or sterilize in jars.
- Sealed cucumbers in Korean for the winter are insulated in an inverted form before cooling.
Cucumbers in Korean for the winter without sterilization
Cucumbers in Korean for the winter - a recipe that can be performed without sterilizing cans, which seems to many housewives very time-consuming and troublesome. Salad can already be sampled after fresh vegetables are allowed to juice, but for long-term storage, the mass should be slightly extinguished and sealed tightly.
Ingredients:
- cucumber - 3 kg;
- carrots and onions - 500 g each;
- garlic - 2 heads;
- sugar - 180 g;
- oil, salt and vinegar - 100 g;
- coriander - 0,5 tsp.
- Spicy and black ground pepper.
Preparation
- Slice straw or slices of cucumber.
- Grind carrots on a Korean grater.
- Garlic is squeezed through a press.
- Combine the vegetables together, add the remaining ingredients, allow to infuse for 2-3 hours.
- Stir vegetable mass for 10 minutes, spread out on sterile cans.
- Cork cucumbers in Korean for the winter.
Cucumber with Korean seasoning - recipe for winter
Almost all preparations from cucumbers in Korean for the winter are prepared with coriander, ground black and red hot pepper. For convenience, you can buy a sachet of seasoning, which will already contain all the necessary spicy ingredients. Better if the composition does not have salt, sugar or other additives present in the marinade.
Ingredients:
- cucumber - 2 kg;
- carrots - 200 g;
- garlic - 2 heads;
- sugar - 50 g;
- oil -180 ml;
- vinegar - 150 ml;
- Korean seasoning - 1 / 3-1 / 2 sachets;
- salt - 30 g.
Preparation
- Cut the cucumber into small pieces.
- Carrots grate.
- Mix the vegetables, add garlic and other ingredients from the list.
- Stir the mass and leave for a day.
- They spread the vegetable mass in cans, sterilized for 10 minutes.
- Cork cucumbers with Korean seasoning for the winter.
Cucumbers with Korean carrots - recipe for winter
The following recipe for cucumbers in Korean for the winter simplifies the task, as the Korean carrot is already used as a ready-made carrot. In this case, it will be possible to avoid tedious cleaning and rubbing of fresh root crops, and the necessary spiciness and sharpness of the ready-made snack will be provided without unnecessary hassle.
Ingredients:
- cucumber - 3 kg;
- carrots in Korean - 500 g;
- garlic - 2 heads;
- sugar - 100 g;
- oil and vinegar - 1 glass;
- salt - 1.5 tbsp. spoons.
Preparation
- Cucumbers shred with mugs or slabs, mixed with carrots and garlic.
- Add salt, sugar, oil, vinegar, leave the mass overnight.
- They spread the mass over the cans, sterilized for 7 minutes.
- Cork cucumbers with carrots in Korean for the winter.
He from cucumbers in Korean for the winter
If desired, you can prepare cucumbers in Korean for the winter without carrots. Decoration of the appetizer and a component that complements its taste will be in this case sesame and red hot pepper, which will need to be cut into very thin rings or simply chopped. A characteristic piquancy to the dish will add soy sauce and sweet paprika.
Ingredients:
- cucumbers - 2.5 kg;
- sesame seeds - 50 g;
- bitter pepper - 2 pieces;
- garlic - 1-2 heads;
- sugar - 4 tbsp. spoons;
- oil - 150 ml;
- vinegar 70% - 1 tbsp. a boat;
- paprika - 3 tsp.
- soy sauce - 5 tbsp. spoons;
- salt - 2 tbsp. spoons.
Preparation
- Cucumbers cut, poured, and after an hour drain the water.
- Add the sesame dried in the frying pan, garlic, bitter pepper, paprika, sugar, vinegar and butter.
- Pour in soy sauce, mix and after 30 minutes, lay out on the banks.
- Cork cucumbers in Korean for the winter.
Spicy cucumbers in Korean for the winter
Pickling cucumbers in Korean for the winter, taking into account the recommendations from the following recipe will give an opportunity to evaluate an impressively sharp version of the snack. The degree of sharpness will depend on the amount of chili with seeds and without, its burning properties and characteristics of the seasoning used for Korean carrots. It is preferable to add the constituent data in batches, evaluating the taste of the workpiece every time and finding the balance for yourself.
Ingredients:
- cucumbers - 1,5 kg;
- carrots - 200 g;
- garlic - 2 heads;
- sugar - 50 g;
- oil - 125 ml;
- vinegar - 125 ml;
- chili - 3-5 pieces;
- Korean seasoning - 1 tbsp. a spoon;
- salt - 30 g.
Preparation
- Cut cucumbers into small pieces, grate carrots and garlic, finely chop chili, if desired, saving peppers from seeds.
- Mix the vegetables with the rest of the ingredients from the list, leave overnight.
- Lay out a lot of the banks, sterilize 10 minutes, sealed.
Cucumbers in Korean on a grater for the winter
If a large cut of cucumbers does not please the eye, use the following recipe and prepare a snack from the grinded fruits. In this case, only the outer dense pulp without seeds is used, and the softer loose part can be used for another dish, and if the fruits are overripe, then just discard.
Ingredients:
- cucumbers - 2.5 kg;
- carrots - 250 g;
- garlic - 1-2 heads;
- sugar - ¼ cup;
- oil - 125 ml;
- vinegar - 125 ml;
- Korean seasoning - ½ package;
- salt - 30 g.
Preparation
- Grind a dense cucumber pulp, carrots, garlic.
- Add salt, sugar, oil, vinegar, seasoning, leave overnight.
- Lay out the mass with the juice to the banks, sterilize for 10 minutes.
- Cork grated cucumbers in Korean for the winter.
Cucumbers in Korean with mustard for the winter
A special piquancy snack will add mustard. The seasoning can be added in powder or in grains, combining it with ground black pepper, coriander and garlic. Such a spicy mix will make divinely delicious even overgrown fruits, providing a similar manner of high-quality disposal of a seemingly unnecessary product.
Ingredients:
- cucumber - 3 kg;
- mustard - 3 tbsp. spoons;
- garlic - 1-1,5 heads;
- sugar - 100 g;
- oil - 100 ml;
- vinegar - 150 ml;
- coriander powdered and black pepper - 1 teaspoon;
- salt - 1,5-2 tbsp. spoons.
Preparation
- Purify the overripe cucumbers from the peel and seeds, shred the flesh with small cubes.
- Season the cut with ingredients from the list, leave for 3 hours.
- Pack the cucumber mass with juices into sterile vessels.
- They cork overgrown cucumbers in Korean for the winter.
Cucumbers with tomatoes in Korean for the winter
Having prepared salted cucumbers in Korean for the winter without heat treatment, it will be possible not only to preserve the fresh taste of vegetables, but also to save the lion's share of the vitamins contained in them. In this case, the snack is cooked with tomatoes and stored in sterile jars under capron lids exclusively in the cold.
Ingredients:
- cucumbers and tomatoes - 1 kg each;
- Bulgarian peppers - 4 pcs .;
- hot pepper - 1 piece;
- garlic - 1-1,5 heads;
- sugar - 100 g;
- oil - 100 ml;
- vinegar - 100 ml;
- greens - to taste;
- salt - 2 tbsp. spoons.
Preparation
- Cucumber cut into cubes, and tomatoes slices.
- Chop the peppers, garlic and greens in a blender, add to the vegetables together with the marinade ingredients.
- In a day the snack will be soaked and ready for tasting.
- For storage, put the treat in cans and put it in the cold.
Cucumber with zucchini in Korean for the winter
The following recipe for salting cucumbers in Korean for the winter will provide an opportunity to evaluate the combination of a favorite vegetable with zucchini. Assorted it is possible nutritious, piquant with a pleasant ostrinkoj. If desired, the composition can be supplemented with Korean seasoning, taking into account its sharpness and reducing the amount of chili.
Ingredients:
- cucumber - 3 kg;
- zucchini - 1,5 kg;
- onions and carrots - 500 g;
- garlic - 1 head;
- sugar - 100 g;
- oil - 100 ml;
- vinegar - 100 ml;
- ground chili - 1 tbsp. a spoon;
- black pepper - 1 teaspoon;
- salt - 1.5 tbsp. spoons.
Preparation
- Slice zucchini and cucumber slabs.
- Stir garlic and other additives.
- Leave the vegetables overnight for impregnation.
- Sterilize the mass in the cans for 10 minutes.
- Cork cucumbers with zucchini in Korean for the winter.
Kimchi from cucumbers in Korean for the winter
Cooked sliced cucumbers in Korean for the winter with the addition of fish and soy sauce will be an ideal complement to the main dishes. The green onion will give the appetizer refined freshness, a special taste and aroma, which, in combination with the flakes of red pepper and other ingredients, will seem even more pronounced.
Ingredients:
- cucumbers - 1 kg;
- onions and carrots - 100 g;
- garlic - 1 head;
- onion green - 1/2 beam;
- flakes of red pepper - 1 tbsp. a spoon;
- fish and soy sauce - 20 ml each;
- vinegar - 1 teaspoon;
- coriander - 0,5 tsp.
- sugar - 1 teaspoon;
- salt - 2 tbsp. spoons.
Preparation
- Cucumbers are cut into slices, poured and left for half an hour.
- Grind carrots, finely chop garlic, onions and green onions.
- Add sauces to vegetables, all spices and spices, mix.
- Cucumbers rinse, lay in a spicy mixture.
- The workpiece is transferred to a jar and stored in the cold.
Cucumbers in Korean for the winter in tomato
When harvesting in tomato sauce, cucumbers acquire an incomparable, exquisite taste. In this case, the appetizer is prepared in oriental style, complemented by Korean seasonings and hot pepper. The form of slicing vegetables in this case is not fundamental. It is important only to observe the proportions of the components.
Ingredients:
- cucumber - 2 kg;
- carrots - 200 g;
- tomato sauce - 350 ml;
- garlic - 1 head;
- oil - 100 ml;
- sugar - 100 g;
- Korean seasoning - 0,5 package;
- vinegar - 1 tbsp. a spoon;
- salt - 0.5 tbsp. spoons.
Preparation
- Cucumbers cut into small pieces, grate carrots.
- Pour vegetables sauce, add salt, sugar, butter, seasoning, cook for 15 minutes.
- Stir garlic and vinegar, cook for 5 minutes.
- Cork delicious cucumbers in Korean for the winter.