Korean cucumbers for the winter; recipes for savory preparations for future use

Korean cucumbers for the winter - recipes for savory preparation for future use

One of the advantages of Korean-style cucumbers is that they can be used for the winter with similar success, or eaten right away, as they are perfectly pickled. In the refrigerator, frisky Korean cucumbers can last up to 2 weeks, and canned ones can last for several seasons. The best part is that the amount of garlic and hot pepper, and therefore the spiciness of the salad, can be adjusted at your own discretion. You can add other vegetables to the cucumbers - carrots, zucchini, tomatoes, onions - it always turns out very tasty and juicy. You can create a roll with ready-made seasoning, or you can choose the perfect proportions of spices without the help of others - whatever is more convenient for you. Choose a suitable option and prepare special, sweet and sour cucumbers!

Content:

Korean cucumbers for the winter with grated carrots - the most delicious recipe
Korean stuffed kimchi cucumbers with onions and parsley for the winter - they will immediately captivate
The most delicious Korean cucumber salad with dry mustard - recipe for 4 kg
Korean cucumber appetizer - unsurpassed before winter without sterilization
Spicy cucumbers - a Korean snack that's quick to make and easy to eat
Very tasty Korean-style cucumbers for the winter, grated into strips - just lick your fingers
Korean hye made from zucchini and sliced cucumbers with garlic, dill and carrot seasoning
White cabbage with cucumbers according to a Korean recipe with sterilization
Fragrant assorted Korean for the winter - twist of cucumbers and tomatoes
Korean-style crispy cucumbers in tomato - marinate a tasty snack for the winter
How to cook Korean cucumbers with soy sauce and sesame seeds for the winter?
Video recipe

Korean cucumbers for the winter with grated carrots - the most delicious recipe

Ingredients:

cucumbers (elastic, not overripe) – 2 kg;
carrots – 500 g;
sweet sand – 100 g;
sunflower oil, table vinegar (9 percent) - 125 ml each;
rock salt (without additives) – 80 g;
ready-made dry seasoning for Korean carrots – 1.5-2 tbsp. l.;
garlic – 6-10 cloves (to taste).

Manufacturing process with photos - how to prepare a tasty salad for the winter:

Wash the cucumbers and cut them into small cubes so that they can be conveniently placed in jars.
Grate the peeled carrots on a Korean grater (or chop into narrow strips). Mix vegetables in one large bowl.
Mix salt and sugar with vinegar, stir until the grains dissolve.
Add garlic (pass through a crush), seasoning to the cucumber slices with carrots, pour in the vinegar mixture and oil. You can mix it directly with your hands. Later, cover the bowl with the salad and put it in the refrigerator for 6-8 hours (you can also overnight (that is, in the dark ).
It's better to stir from time to time, but if you forget, it's okay.
After pickling, the cucumbers will release a lot of juice - that’s the marinade for you, no need to add any water.
It's time to put the cucumbers into unstained jars (don't sterilize them separately - don't waste time). But now the preservation needs to be sterilized. You can do it in the oven, or you can do it in boiling water – whichever you prefer. It takes 10 minutes to sterilize half-liter jars, 15 minutes for liter jars, etc.

Immediately seal the sterilized salad with screw-shaped lids or under a typewriter. Let the seam cool under the blanket, and later you can take it to the cellar/put it in the pantry.

Korean stuffed kimchi cucumbers with onions and parsley for the winter - they will immediately captivate

What will be useful:

cucumbers (preferably “prickly”, ground) – 1 kg;
carrots – 500 g;
onions (snow-white or yellowish) – 400 g;
parsley (fresh, you can replace it with cilantro) - a bunch;
garlic – 1 head (not very large);
reddish ground pepper (hot) – 1 tsp. (without top);
sweet ground paprika – 2-2.5 tsp;
ground coriander seeds – 3 tsp;
salt (without impurities) – 1 tbsp. l.;
sugar – 2 tbsp. l.;
vinegar (9% concentration) – 60 ml;
water – 500 ml.

Step-by-step manufacturing process - carefully analyze the recipe:

Grate the carrots into long, thin strips on a Korean salad grater. Chop the onion into translucent quarter rings. Chop the parsley with a knife. Place all the chopped vegetables into one bowl.
Pour ground spices there - pepper, paprika, coriander. Add garlic squeezed through a press. Stir and the inside is ready.
Cut any cucumber crosswise lengthwise, not cutting all the way through. In this way, you will get a “pocket” of quarters connected together, which will need to be filled with the inside.
Stuff the cucumbers and place them tightly in clean jars.
Bring water to a boil without removing from heat, dissolve salt and granulated sugar in it. Boil for a few minutes, then add vinegar and remove from the stove.
Pour marinade over kimchi. Sterilize: half-liter jars - 5-7 minutes, liter jars - 10-12 minutes.

Roll up and leave to pasteurize under a thick blanket (cover the jars on all sides). After 1-2 days, take it to the preservation storage area. In winter, when serving, you can drizzle with oil (especially delicious with sesame oil) and sprinkle with sesame seeds.

8 recipes for Korean cucumbers, including for the winter

Salads with carrots, peppers, meat, soy sauce, sesame seeds and more - for lovers of spicy foods.

1. Korean cucumbers with soy sauce

Ingredients

1 long cucumber;
1 tablespoon soy sauce;
2 tablespoons rice vinegar;
1 tablespoon sugar;
½ teaspoon of ground reddish hot pepper (standard - kochukaru);
¼ teaspoon sesame seeds;
2-3 feathers of green onions along with the snow-white part.

Manufacturing

Cut the cucumber into thin slices. Pour a mixture of soy sauce, rice vinegar and sugar over them. Add pepper and sesame seeds and stir. You can use more pepper if desired.

Chop the onion, add to the salad and stir again. Serve the dish immediately or let it sit for 10–15 minutes.

Prepare

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2. Korean cucumbers with onions and garlic

Ingredients

1 medium cucumber;
1 tablespoon large salt;
¼ onion;
1 tablespoon of flakes or ground reddish hot pepper (standard - kochukaru);
1 teaspoon rice vinegar;
1 teaspoon sugar;
1–2 cloves of garlic;
1 teaspoon sesame seeds.

Manufacturing

Divide the cucumber into thin slices, sprinkle with salt, stir and leave for 15 minutes. Cut the onion into thin strips. Mix hot pepper, vinegar, sugar, chopped garlic and sesame seeds.

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3. Korean cucumbers with onions, garlic, soy sauce and sesame oil

Ingredients

1 long cucumber;
½ onion;
1–2 feathers of green onions along with the snow-white part;
2 cloves of garlic;
2 tablespoons soy sauce;
2 teaspoons reddish hot pepper flakes (standard: kochukaru);
2 teaspoons sesame oil;
2 teaspoons sesame seeds;
1 teaspoon sugar.

Manufacturing

Divide the cucumber in half lengthwise and cut into half circles at an angle. Chop the onions into thin strips, chop the green onions and garlic.

Add soy sauce, pepper, oil, sesame seeds and sugar to the prepared ingredients. Thoroughly stir the salad.

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4. Whole stuffed cucumbers, Korean style

Ingredients

10 small cucumbers;
2 tablespoons salt;
1 carrot;
1 onion;
a few green onions;
5 cloves of garlic;
2 tablespoons reddish hot pepper flakes;
1 tablespoon paprika;
1 tablespoon coffee sugar;
1 tablespoon sesame seeds + for sprinkling;
3 tablespoons fish sauce;
60 ml water.

Manufacturing

Cut the cucumbers lengthwise, without bringing the knife all the way through. Turn it over and make another similar cut. Any cucumber will be divided into four parts. Salt the vegetables inside and out and leave for half an hour.

Cut the carrots into narrow strips, add chopped onions and green onions and chopped garlic. Add hot pepper, paprika, sugar and sesame seeds, add fish sauce and water and stir well.

Wash the cucumbers inside and out and dry lightly with a cardboard towel. Fill them with the prepared mixture, let it sit for 30 minutes and garnish with sesame seeds.

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5. Korean cucumbers with carrots

Ingredients

5–6 medium cucumbers;
1 carrot;
a few feathers of green onions;
5 cloves of garlic;
50 ml vegetable oil;
1 tablespoon paprika;
1–2 small hot peppers;
salt - to taste;
2 tablespoons soy sauce;
1 tablespoon vinegar 9%.

Manufacturing

Cut the cucumbers into large cubes. Grate the carrots using a Korean carrot grater. Add coarsely chopped green onions and chopped garlic to the vegetables.

Heat oil in a frying pan over medium heat. Throw in paprika and hot pepper, cut into thin rings. Stir and add to vegetables along with butter.

Season with salt, soy sauce and vinegar and stir thoroughly. Place the salad in the refrigerator for a couple of hours.

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6. Korean cucumbers with meat, pepper and cilantro

Ingredients

10 small cucumbers;
salt - to taste;
250 g beef;
1 reddish bell pepper;
½ onion;
100 ml vegetable oil;
2 teaspoons ground reddish hot pepper;
3 cloves of garlic;
½ teaspoon ground coriander;
½ teaspoon sugar;
½ teaspoon ground black pepper;
½ teaspoon sesame seeds;
2 tablespoons soy sauce;
2 tablespoons vinegar 9%;
½ bunch of cilantro.

Manufacturing

Cut the cucumbers into large cubes. Add some salt, stir with your hands and leave for 30–40 minutes.

Cut the meat and bell pepper into strips, and the onion into small pieces.

Heat the oil in a frying pan over medium heat and fry the beef until lightly browned. Add the onion and sauté until translucent. Then add the bell pepper and cook for another 2-3 minutes. Add salt, hot pepper and chopped garlic and stir.

Drain any juice from the cucumbers. Add coriander, sugar, black pepper, sesame seeds, soy sauce, vinegar, fried meat and vegetables and chopped cilantro. Stir well and refrigerate for 1-2 hours.

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7. Korean cucumbers with carrots for the winter

Ingredients

2 kg of cucumbers;
500 g carrots;
50 g salt;
1 head of garlic;
100 g sugar;
20 g seasoning for Korean carrots;
100 ml vinegar 9%;
100 ml vegetable oil.

Manufacturing

Cut the cucumbers into cubes. Grate the carrots for the Korean version, then sprinkle with some salt and shake with your hands.

Chop the garlic, add the remaining salt, sugar, seasoning, vinegar and oil and stir. Combine the cucumbers with carrots, pour in the marinade and mix again. Leave covered for a couple of hours, stirring occasionally.

Place over low heat, bring to a boil and simmer for 15 minutes. Distribute the salad into sterilized jars, pour the marinade to the very top, and roll them up. Turn it over, wrap it in something warm and let it cool. Store in a dark, cool place.

Experiment

Pickling cucumbers is an excellent method for getting rid of overgrown vegetables.

8. Korean cucumbers with carrots and peppers for the winter

Ingredients

1 kg of cucumbers;
250 g bell pepper;
1 small hot pepper;
250 g carrots;
1 head of garlic;
50 g sugar;
25 g salt;
15 g seasoning for Korean carrots;
60 ml vinegar 9%.

Manufacturing

Cut the cucumbers into cubes, bell peppers into large strips, and hot peppers into very small strips. Grate the carrots using a Korean carrot grater. Chop the garlic.

Add sugar, salt, seasoning and vinegar to the vegetables and stir thoroughly. Leave covered for 3 hours. Stir the contents occasionally.

Place the salad in sterilized ½ liter jars. Place them in a pan covered with a thick layer of fabric (The structure of tissues of living organisms is studied by the science of histology) . Cover the preparations with lids and pour enough water into the pan so that it reaches the hangers of the jars.

Place over moderate heat and bring water to a boil. Sterilize for 20 minutes, roll up and turn over. Cover with something warm, cool and store in a dark, cool space.

Korean cucumber salad for the winter - you'll lick your fingers

Korean cucumber salad is a good winter snack option. This twist is quite sharp and very special.

In winter, it will become a true support for the body, which lacks vitamins. Such a dish can simply be offered even at a ceremonial table.

And these recipes will also be a beautiful addition to the countless cucumber salads you have prepared.

Cucumbers with carrot seasoning in Korean style

It’s not difficult to prepare these cucumbers – they will turn out tasty and crispy. With all this, the taste will be very reminiscent of almost everyone’s favorite snack - Korean carrots.

To make this dish you will need:

Cucumbers – 2 kg
Carrots – 1 kg
Garlic – 2 heads
Vinegar 9% - ½ cup (approximately 125 ml)
Refined vegetable oil – ½ cup (125 ml)
Salt – 2 tbsp. lie
Sugar – ½ cup
Korean carrot seasoning – 1 tbsp. lie

Korean cucumbers without sterilization

If you don’t have time to sterilize the jars with the next twist, but you are very hungry for cucumbers, it’s worth trying a recipe that can do without such painful procedures.

In this case you will need:

Cucumbers – 2 kg
Carrots – 500 g
Salt – 50 g
Sugar – 0.5 kg
Refined vegetable oil – 100 ml
Vinegar 9% – 100 ml
Garlic – 5 cloves
Ground dark pepper – ½ tsp.
Ground paprika – ½ tsp.
Chopped coriander - 1 tsp.

If you want to get crispy cucumbers, you should soak them for a couple of hours beforehand. Wash the vegetables well.

Prepare the marinade. For it you need to mix oil with vinegar, season everything with spices and salt, squeeze out the garlic.

Place the mixture in a separate pan, then heat over the fire until it boils, stirring constantly.

Wash the jars and lids well and scald them with boiling water. Cut the cucumbers into quarters (alternatively, into strips).

Grate the carrots using a grater used for Korean dishes.
Stir the vegetables, shake your hands a little. Next, pour the mixture into the jars, but do not forget to leave little space, because... vegetables will give juice.

Heat the marinade again, and then carefully pour the vegetables almost to the top.
Close the lids and turn the containers over. This product should be stored in a cool place.

Korean cucumbers with dry mustard

This option not only has the special taste of Korean dressing, but also a subtle mustard smell.

They will require:

Cucumbers – 4 kg
Garlic – 4 cloves
Salt – 2 tbsp.
Sugar – 1 glass
Dry mustard – 2 tbsp.
Refined vegetable oil – 1 glass
Vinegar 9% - 1 glass
Dark ground pepper

Wash the cucumbers well.

Cut into rings.

Pour in vegetable oil, mustard, and garlic pressed through a press.

Pour in vinegar, add sugar and salt. Add ground pepper to taste. Mix everything well and leave for 4 hours.

Wash the jars, scald with boiling water, and place the workpiece on them. Then place it in a huge saucepan, fill it with water, and sterilize it for about half an hour.

Korean cucumber salad with tomatoes and carrot seasoning

This option will also be exciting and tasty. It is not difficult to prepare it.

It will require:

Garlic – 1 head
Cucumbers – 1 kg
Refined vegetable oil – 100 ml
Vinegar 9% – 200 ml
Salt – 1 tbsp. lie
Sugar – 1 kg
Bulgarian pepper
Hot pepper, pod – ½ pc.
Tomatoes – 0.5 kg
Korean carrot mixture – ½ tbsp. lie

For better preservation of the product, vegetables need to be stewed. Cucumbers can be grated on a Korean-style grater or cut into slices.

Pepper – bell and reddish – peel, cut into thin rings.

Choose tomatoes that are thick and fleshy. Scald them to remove the skin, cut into slices. Grind the tomatoes on a grater or using a blender. Peel the garlic and chop it into a paste.

Place all ingredients in a container, mix and bring to a boil. Simmer in this manner for about half an hour.

With all this, you need to constantly stir the mass. Add vinegar, boil for another 5 minutes.

Then place the workpiece in pre-sterilized jars, roll it up, and place it bottom up.

Video recipe for making winter cucumber salad with carrot seasoning in Korean

Watch this video, it carefully explains how you can prepare a savory dish that you will enjoy eating in winter and enjoy the tastes and smells of summer.

Korean cucumbers for the winter

A well-known and widespread dish is Korean-style cucumbers. They are easy to cook and have an indescribable smell. There are many recipes for making Korean cucumbers for the winter. Each housewife has her own secrets and set of seasonings. These cucumbers can taste sour, salty or even hot, depending on what ingredients are in the recipe and in what quantity.

Korean cucumbers with winter seasoning

The Korean version of cucumbers presented below differs in that, thanks to a moderate amount of seasonings and other ingredients, the dish has a powerful, but at the same time fresh smell and catchy taste.

Photo of cucumbers in Korean

Cucumbers – 2 kg;
Carrots – 200 g;
Garlic – 2 heads;
Korean seasoning – 1 tbsp. l. without slide;
Sunflower oil – 180 ml;
Sugar – 50 g;
Salt – 30 g;
Vinegar 9% – 150 ml.

Cucumbers are washed in running water or in a basin. Those that are small are chopped into 4 slices, and those that are large can be chopped as finely as possible.
The carrots are peeled, washed and grated on a Korean carrot grater, but if you don’t have one, you can use an ordinary large one.

The garlic is crushed. To do this, you can use a grater, knife or crusher.
In a large bowl, mix cucumbers, carrots, garlic, sunflower oil, sugar, salt, Korean spices and add vinegar. The bowl is covered with a towel or board and left for the whole day.
On the 2nd day, the preservation jars are washed.
The finished, infused mixture is placed in a container and covered. Then you need to sterilize the jars of cucumbers for 10 minutes (for half-liter jars) and then roll them up immediately.
The finished containers are turned upside down and covered with a warm cloth (A collection of different and interacting tissues form organs) for a day.

Cucumbers prepared according to this recipe are not very spicy. If your family loves spicy snacks, you can add more garlic or create Korean-style spicy cucumbers using the recipe below.

Korean spicy cucumber recipe

Typically, Korean cucumbers are made with a variety of seasonings. They are fragrant, special, but not spicy. For lovers of spicy dishes, we offer a recipe with hot pepper.

Photo of Korean spicy cucumber salad

Cucumbers – 2 kg;
Onion – 0.5 kg;
Sweet pepper – 0.5 kg;
Carrots – 0.5 kg;
Hot pepper – 2-3 pods;
Garlic – 1 medium head;
Vegetable oil – 100 g;
Salt – 45 g;
Sugar – 100 g;
Vinegar 9% – 100 g.

The cucumbers are washed and chopped into rings, or you can do it in some other way - it’s a matter of taste. The main thing is that the pieces are not very large.
Bell peppers are cleaned of seeds and tails and cut into rings or slices.
Peel the carrots and chop them into strips - the thinner the better.
The onion is peeled and also chopped. You can cut it finely or coarsely, into circles, if you like the taste of pickled onions.
Hot peppers are ground in a meat grinder or simply chopped with a knife along with the seeds.
In one large container, chopped vegetables and hot peppers are mixed. Grated garlic is also sprinkled here.
In a separate container, make a marinade from oil, salt, sugar, vinegar. When the salt and sugar have melted, the marinade is poured over the vegetables, and then the salad is kneaded and left to steep for 2 hours.
Unstained containers are filled with the infused dish and covered with lids (until they are rolled up).
Place containers in a high pan of water and sterilize for 20 minutes. When the time is up, you can take them out and seal them.
The rolled containers are turned over and covered with a warm blanket to cool slowly.

Recipe for Korean cucumbers with tomatoes

Korean cucumbers are made with a variety of seasonings, as well as with other vegetables. The tomato version is unusual for its tomato flavor, which mixes amazingly with seasonings and cucumbers.

Photo of cucumbers made in Korean style

Cucumbers – 2 kg;
Onion – 2 pcs.;
Bell pepper – 3 pcs.;
Tomatoes – 3 pcs.;
Garlic – 5 large cloves;
Korean seasoning – 1 tbsp. l.;
Salt;
Vegetable oil.

Vegetables are washed so that they are completely unstained. Chop the cucumbers into small pieces and pickle for 120 minutes. When this time has passed, the juice is squeezed out, and the cucumbers, if there was a lot of salt, can be washed.
The onions are chopped into rings or halves of rings and fried in oil until the pieces begin to shine through.
Tomatoes can be peeled or tossed with the skin on and then chopped into thick rings.
The pepper is peeled from seeds, tails and chopped into strips. The garlic is crushed with a blender.
Add pepper, garlic, tomatoes to the frying pan with the onions and simmer everything under the lid for 15 minutes, and then cool.
The stewed and cooled vegetable mass is poured into the cucumbers, seasoned with Korean seasoning and thoroughly kneaded.
The finished salad is placed in containers and sterilized for half an hour. Only later can you roll up the preservation.

The most delicious recipe without sterilization

Sterilization is long-term and not always safe. But there are recipes for Korean-style cucumbers that are made without sterilization.

Photo of Korean canned cucumbers

Cucumbers – 4 kg;
Vegetable oil – 200 ml;
Vinegar 9% – 200 ml;
Salt – 100 g;
Sugar – 200 g;
Ground dark pepper – 25 g;
Mustard seeds – 30 g;
Greens - optional.

Vegetables are washed and soaked in cool water for one day.
After soaking, the cucumbers need to be cut into 4 slices (smaller ones are possible) and placed in a huge container where the salad will be made.
The cucumbers are covered with salt, mustard, sugar and thoroughly kneaded.
The garlic is peeled and squeezed through a press. It is also sprinkled on cucumbers along with pepper. Everything mixes well again.
The greens are crushed, poured into cucumbers, poured oil on top and simmered over low heat for 15 minutes.

When the dish is stewed, it is tasted. If you don't have a lot of salt or pepper, you can add them.
Korean-style stewed cucumbers are placed in sterilized containers and rolled up.

Korean cucumbers with carrots and spices

A whole set of spices can transform any dish and create a real masterpiece out of it. The recipe for Korean cucumbers for the winter with carrots and spices, proposed below, is made quickly, the main thing is to follow the recipe.

Photo of cucumbers with carrots and spices in Korean

Cucumbers – 4 kg;
Carrots – 1 kg;
Garlic – 1 large head;
Sugar – 200 g;
Salt – 100 g;
Vinegar 9% – 250 ml;
Vegetable oil – 250 ml;
Coriander – 1/2 tsp;
Nutmeg – 1/2 tsp;
Curry – 1/2 tsp;
Provençal herbs – 1/2 tsp;
Dark ground pepper – 1/2 tsp.

Wash the cucumbers under clean, running water. Then you need to cut off the ends and chop them. You can cut into circles, plates or in another way.
Peel the skin from the carrots and grate it. You can use an ordinary, coarse grater or a special one for Korean dishes. If you don’t have a grater, you can chop the carrots with a knife.
Place cucumbers, carrots in a huge bowl, add salt, sugar, vegetable oil, and vinegar.

Garlic is peeled, crushed and added to vegetables.
Curry, coriander, Provençal herbs, pepper and nutmeg are poured into a common container.
Mix the vegetables so that the spices are evenly distributed. The bowl is covered with any board or cloth and left for 4 hours.
Containers are washed with baking soda. When the salad has brewed, you need to distribute it among containers and cover them with lids. The finished preservation is placed in a pan with water and sterilized for 10 minutes (if the jars are 0.5 liters each).
After sterilization, the containers are rolled up, turned over and covered to cool.

It’s not difficult to make Korean cucumbers for the winter. They are served immediately after production or closed for the winter. In winter, such an appetizer is an excellent addition to the daily menu or an unusual but appetizing festive dish.