Cucumbers with carrots in Korean for the winter: step by step recipes with photos

Korean-style cucumbers with carrots for the winter is a spicy, spicy dish that goes well with meat. The delicate taste of cucumbers gives freshness, and a variety of spices – sharpness. Preparing a spicy salad for the winter is not difficult, you just need to follow the principles of preservation and follow the recipe. A variety of options for the classic cooking method ensure its popularity: there is sure to be exactly the appetizer that will become your favorite.

Rules for preserving cucumbers in Korean with carrots

Preserving cucumbers for the winter with Korean carrots has its own subtleties:

• vegetables and root crops, it is desirable to take young, intact. Rotten and sour ingredients should be discarded;
• pimply, pickling varieties of cucumbers are preferable;
• carrots must be cut off the green parts. If the greens have captured the entire core, it is better not to use the root crop: it will give the dish a tart, grassy flavor;
• the container in which the salad will be stored should be sterilized for 15-20 minutes in a convenient way – over steam, in the oven, in a container of boiling water. Also, metal lids are subject to boiling, at least 10 minutes;

  

• nylon lids can be used if the workpiece is stored in the refrigerator;
• closed jars with hot salad must be turned over and wrapped in a blanket, blanket or jacket for a day so that the product cools slowly;
• cutting products can be of any shape: on a “Korean” grater, on a regular one, straws, slices, mugs or slices, as the hostess likes.

Is it possible to make cucumbers with ready-made Korean carrots for the winter

Ready-made Korean-style carrots, bought in a store or made by yourself, are great for harvesting for the winter with cucumbers. Since it is already marinated, you just need to add the required amount of cucumbers and spices, then leave the salad for several hours. After that, it can be subjected to heat treatment and rolled into jars.

Classic Korean-style cucumbers with carrots for the winter

This step-by-step recipe for cucumbers with Korean carrots for the winter is very simple to make.

List of ingredients:

• cucumbers – 3,1 kg;
• carrots – 650 g;
• onion – 0,45 kg;
• any oil – 0,120 l;
• vinegar 9% – 110 ml;
• granulated sugar – 95 g;
• salt – 60 g;
• a mixture of allspice and black pepper to taste.

Stages of preparation:

1. Rinse the cucumbers, cut the stalks, chop into cubes or straws.

   

2. Rinse carrots, peel, rinse again. Grate coarsely.

   

3. Peel the onion, wash, cut into half rings.

   

4. Pour all the ingredients into a plastic or enamel bowl, put the rest of the ingredients and mix well. Leave to marinate for 3,5-5 hours at a temperature not exceeding 18^о.

   

5. Arrange the finished Korean-style salad in jars, crushing tightly and adding juice. Put in a pot with water up to the shoulders, cover with lids and sterilize for 10-13 minutes. Cork, turn upside down and wrap up for a day.

   

Spicy cucumbers with carrots and Korean seasoning for the winter

The refined taste of this Korean-style winter snack will appeal to households and guests. Lovers of eggplant in all forms will be especially happy.

Ingredients:

• cucumbers – 2 kg;
• young eggplant – 1 kg;
• carrots – 2 kg;
• more Korean seasoning – 2 pcs.;
• salt – 80 g;
• sugar – 190 g;
• vinegar 9% – 80 ml.

Cooking method:

1. Wash cucumbers and cut into thin slices.

   

2. Carrots are well washed, peeled, chopped into strips.

   

3. Wash the eggplants, cut into rings, then into cubes, sprinkle with salt for half an hour, rinse in cold water, squeeze.

   

4. Sterilize jars as convenient, in the oven or in boiling water.

   

5. Put eggplants in a hot frying pan with oil and fry until golden brown. Combine all products, mix thoroughly, put in a glass container.

   

6. Sterilize for 20-30 minutes, covered with lids. Seal tightly, leave to cool slowly.

   

Korean cucumber salad with carrots, garlic and coriander

Pickled cucumbers with Korean carrots for the winter have a surprisingly mild, refined taste.

Composition:

• cucumbers – 2,8 kg;
• carrots – 0,65 kg;
• garlic – 60 g;
• sugar – 140 g;
• salt – 80 g;
• coriander – 8 g;
• hot pepper and paprika – to taste;
• vinegar – 140 ml;
• any oil – 140 ml.

Stages of manufacture:

1. Rinse cucumbers well and cut into slices.

   

2. Thoroughly clean the root crops, wash, chop, salt.

   

3. Crush garlic, mix with spices, oil, vinegar.

   

4. Mix all ingredients thoroughly. Put in a cool place for 2-5 hours, then boil and simmer for 12-25 minutes until cucumbers turn olive.

   

5. Arrange the finished dish in Korean style in a container, adding juice under the neck, seal hermetically and leave to cool for a day.

   

Preparation for the winter of Korean-style cucumbers with carrots and bell peppers

Sweet pepper gives Korean-style cucumber salad a sweet, spicy, rich taste, making it more attractive and appetizing.

Prepare:

• cucumbers – 3,1 kg;
• sweet pepper – 0,75 kg;
• carrots – 1,2 kg;
• garlic-turnip – 0,6 kg;
• horseradish root – 60 g;
• garlic – 140 g;
• sugar – 240 g;
• salt – 240 g;
• vinegar 9% – 350 ml;
• pepper – 15 peas.

How to cook:

1. Wash the cucumbers well, cut lengthwise into 4-6 parts, then cut into bars.

   

2. Rinse and clean the roots. Grate or chop into long strips.

   

3. Peel the onion, cut into half rings, remove the seeds from the peppers, cut into slices.

   

4. Mix all the components thoroughly, fill the jars under the neck, cover with lids and sterilize from 18 to 35 minutes, depending on the volume.

   

5. Pre-sterilize jars for at least 15 minutes.

   

6. Seal the Korean salad tightly, leave to cool.

   

Such a Korean-style cucumber salad for the winter is a storehouse of useful minerals and vitamins.

Spicy salad for the winter of cucumbers with Korean-style carrots and red pepper

Those who like it spicy will love this recipe for Korean-style cucumbers with chili peppers.

It is necessary to take:

• cucumbers – 2,2 kg;
• carrots – 0,55 kg;
• garlic – 90 g;
• chili pepper – 3-5 pods;
• dill greens – 40 g;
• salt – 55 g;
• sugar – 80 g;
• vinegar 9% – 110 ml;
• any oil – 250 ml;
• seasoning more Korean – 15 years

Preparation:

1. Press the garlic through the garlic, chop the dill, rinse the pepper, remove the seeds, chop.

   

2. Chop cucumbers.

   

3. Cut the root crop into strips.

   

4. Mix all the ingredients in an enameled or ceramic dish, marinate for up to 4,5 hours in a cool place.

   

5. Place in a prepared container, sterilize for a quarter of an hour, seal tightly.

   

Recipe for the winter of cucumbers with carrots, Korean seasoning, basil and garlic

Preparations for the winter from cucumbers with Korean carrots are so tasty that they are eaten first.

Have to take:

• cucumbers – 3,8 kg;
• carrots – 0,9 kg;
• garlic – 40 g;
• any oil – 220 ml;
• vinegar 9% – 190 ml;
• more Korean seasoning – 20 g;
• salt – 80 g;
• sugar – 170 g;
• dill and basil – 70 g.

Cooking process:

1. Wash all vegetables. Peel the garlic, crush. Tear off the leaves of the basil.

   

2. Cut cucumbers into quarters.

   

3. Coarsely chop the carrots.

   

4. Mix all the ingredients, marinate for 3-4,5 hours, put in jars and sterilize. Cork.

   

Salad for the winter of cucumbers and carrots with Korean seasoning and mustard

An excellent simple recipe without subsequent heat treatment for the winter.

Have to take:

• cucumbers – 3,6 kg;
• carrots – 1,4 kg;
• any oil – 240 ml;
• vinegar – 240 ml;
• salt – 130 g;
• sugar – 240 g;
• mustard seeds – 40 g;
• Korean seasoning – 20 g.

How to cook:

1. Wash vegetables. Peel carrots, chop.

   

2. Cucumbers cut into quarters, add all other ingredients, mix. Simmer over low heat for 13-25 minutes until the color of the cucumbers changes.

   

3. Put in jars, cork.

   

The salad is easy to make and has excellent taste characteristics.

Salad for the winter of Korean-style cucumbers with carrots and cilantro

Cilantro gives an original, spicy taste.

Composition:

• cucumbers – 2,4 kg;
• carrots – 600 g;
• fresh cilantro – 45-70 g;
• salt – 40 g;
• sugar – 60 g;
• any oil – 170 ml;
• vinegar – 60 ml;
• garlic – 40 g;
• horseradish leaf – 50 g;
• hot pepper, paprika, coriander – 15 g.

How to cook:

1. Peel the garlic, pass through a garlic press, rinse and chop the cilantro.

   

2. Cucumber cut into long thin slices.

   

3. Rub the root crop.

   

4. Mix all the ingredients in a faience or enameled container, marinate for up to 4,5 hours.

   

5. Put pieces of horseradish leaves on the bottom of the jars, put the salad, cover with lids and sterilize for 20-30 minutes, roll up.

   

A very simple Korean-style cucumber recipe for the winter with carrots

If there is no time or opportunity to prepare carrots on your own, you can simplify the task and preserve cucumbers for the winter with ready-made Korean carrots.

You will need:

• cucumbers – 2,9 kg;
• carrots in Korean from the store – 1,1 kg;
• vinegar – 50 ml;
• any oil – 70 ml;
• salt, sugar, spices – to taste.

Step-by-step recipe:

1. Cut cucumbers into quarters.

   

2. Put the carrots in Korean and mix with cucumbers.

   

3. Take a sample, sprinkle with spices, salt, sugar, oil and vinegar to taste. Put to marinate for 2,5-4,5 hours. Boil and cook for a quarter of an hour until the cucumbers turn olive.

   

4. Arrange in banks, roll up.

   

Storage Rules

Korean-style cucumbers with carrots, harvested for the winter, must be stored in clean, dry rooms, well ventilated, away from heaters and heat sources. It is necessary to protect the preservation from direct sunlight and temperature changes. A cellar or other room with a temperature not higher than 8-12 is preferable.^о. Sealed cans can be stored:

• at a temperature of 8-15^о C – 6 months;
• at a temperature of 15-20^о C – 4 months.

Banks closed with nylon lids should be stored in the refrigerator for no more than 60 days. Started canned food must be consumed within a week.

Conclusion

Korean-style cucumbers with carrots for the winter can be prepared in a variety of ways, using other vegetables, herbs and spices. Subject to the technology and storage conditions, you can pamper your family and guests with wonderful salads until the next season. Step-by-step recipes are simple, accessible to both experienced housewives and beginners. By experimenting with the composition of products, you can choose the most impressive and delicious combination that will become the highlight of the family table every year.