7 delicious Korean cucumber recipes for the winter

Those who like to experiment with workpieces should cook Korean-style cucumbers for the winter. Crispy young cucumbers are perfectly combined with hot spices, and the aroma in the kitchen makes them extraordinary. An appetizer can be prepared according to the most delicious recipes in just a few minutes from improvised products.

Cooking methods

The composition of Korean snacks always includes hot spices: garlic, pepper, mustard. You can take a ready-made Korean dressing, with it the cooking process takes 2-3 minutes. The finished salad can be eaten the next day, vegetables quickly absorb the taste and aroma of seasonings. Store the appetizer only in a cool place: in the refrigerator, cellar, basement or in the pantry. It can stand for up to 1 year, while the taste of cucumbers only intensifies and is more saturated with spices.

No 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.

Structure:

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

Cooking:

The tips are cut off from the cucumbers and cut into thin oblong strips. The skin can not be removed. Chopped strips are placed in a jar.

Peel and chop the carrots on a grater and cut with a knife to make long sticks. Send the carrots to the cucumbers and mix.

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

At the end of cooking, vinegar is poured, it is evenly distributed throughout the container, rolled up the cans with lids and put away for storage.

Carrot free

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 are great for cucumbers and give the appetizer extra piquancy.

Ingredients:

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

Cooking:

Peel the eggplant and cut it into slices. Without the addition of oil, the plastics are slightly fried over medium heat until half cooked. At the same time, the vegetable should not lose shape and become excessively soft. Cut plastic with oblong strips of 3-4 centimeters in length and put in a deep cup.

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

Vegetable oil is heated in the microwave, sugar is dissolved in it. Pour oil to the vegetables and mix.

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. A hot appetizer is closed with a lid, the jar is turned over and allowed to cool.

Fast for the winter

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

Structure:

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

Cooking:

Gherkins are washed and dried on a towel. Then the ends are cut and cut into thin strips, the sliced ​​cucumbers are transferred to a cup.

In another bowl, mix the butter with seasoning and sugar. Vinegar and soy sauce are added to the mixture. At the end of cooking, squeeze the garlic and pour the mass into the cucumbers.

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

When the snack 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 can are 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 vegetable combination gives the finished dish a rich taste that is enhanced by the sharp notes of garlic and other spices.

Structure:

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

Cooking:

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

Make a filling mixture. In a pan, heat the oil to such a state that a blue haze forms on its surface. The heat is turned off, spices and soy sauce with vinegar are mixed in the oil.

Garlic and chili pepper are cut into small cubes, sent to the butter, mixed again and the vegetables are seasoned in a saucepan.

Pack the salad in jars and sterilize 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, as it should, are mixed together.

With mustard

Mustard gives an additional flavor to cucumbers. You can use its powder or ready-made seasoning in a tube. The severity of mustard is adjusted to your liking. You can add a little horseradish root to the mustard.

Structure:

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

Cooking:

Gherkins are washed well under water, and then cut into slices with a thickness of not more than 1 centimeter. Chopped cucumbers are transferred to a deep cup.

The vegetable oil is slightly warmed over medium heat and sugar and salt and soy sauce are added to it. 2 minutes after constant stirring, pour vinegar and squeeze the cloves of garlic. Season the mixture with coriander and mustard.

Remove the seeds from the chili pepper and finely chop its skin into a cube. 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.

With Korean Overgrown Cucumber Seasoning

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

Structure:

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

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. A little crumple the mixture with a knife to isolate the juice and send to the cucumbers.

In another bowl, mix the oil with spices and vinegar. The cooked 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 passed, the workpiece is placed in a jar and placed in hot water for sterilization.

Before serving, vegetables are watered with pickle from a can. In appearance and taste characteristics, an appetizer made from overgrown cucumbers will not be any different from a workpiece 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.

Structure:

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

Cooking:

At the beginning of preparation, using a grater, grind cucumbers and carrots, squeeze out the juice that is released from the cucumbers a little, but not completely. Bell pepper is cut into strips and mixed with chopped vegetables.

Garlic and chilli are chopped with a knife and added to vegetable oil. Vinegar and soy sauce are added to the oil. At the end, add sugar and salt and mix the filling mixture 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.

Transfer the resulting snack into a jar, and then it is sterilized in the microwave for 5 minutes.

 

Tips & Tricks

To ensure that the workpiece was a success and liked by guests and households, the following recommendations are used when cooking:

1. You need to use freshly picked cucumbers. They have crispy pulp and a beautiful skin. Torn gherkins are placed in the refrigerator, and they begin cooking no later than 7 days later.
2. For cooking, fruits of a non-standard shape are suitable. They are cut into slices, straws, a cube.
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 chosen at your discretion. Since the ingredient has a very high degree of sharpness, after cutting it, be sure to wash your hands, chopping 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 it with powder yourself.
6. Store the appetizer 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. An appetizer stored in a container should be eaten within a week.

Korean cucumbers are a universal snack option and are suitable for decorating a festive table, as well as for an ordinary family dinner. Procurement instantly becomes a favorite dish, especially for people who love everything sharp and new. It goes well with white and red meat, with vegetable side dishes, and on the table it looks appetizing and very effective.