Cucumbers with Korean mustard for the winter: the most delicious cooking recipes

Korean-style cucumbers with mustard for the winter are an excellent substitute for pickled and salted vegetables. The snack turns out to be spicy fragrant and very tasty. Cucumbers of various sizes and shapes, as well as overgrowths, are suitable for cooking.

The secrets of cooking cucumbers with Korean mustard

The taste of snacks for the winter depends on the right spices and seasonings. Novice cooks can use the store-bought Korean carrot mix. When buying, pay attention that the composition contains only natural ingredients. If there is monosodium glutamate, then experienced chefs do not recommend purchasing such a mixture.

If overripe fruits are used for salad, then be sure to cut off the skin from them and remove places with a large number of seeds, as they are very dense.

Grind the vegetable in different ways. The size and shape depend on the selected recipe. Young specimens are most often cut into bars or circles, and overgrown ones are rubbed. Use a grater for Korean carrots. In its absence, crushed into thin straws. The onions are cut into quarters of rings or half rings, and peppers are cut into strips.

All Korean salads for the winter are famous for their spicy flavor and spiciness, which can be adjusted as desired. To do this, independently change the amount of added garlic and hot pepper.

To make the cucumbers the most dense and crispy, they are soaked in ice water before cooking. It is not worth keeping them in liquid for more than two hours, as the fruits can turn sour.

Spread the salad only in sterilized jars, and close it with boiled lids. There is no need to wrap the blanks after clogging. This process helps to improve the storage of canned food, but negatively affects the taste of Korean cucumbers. Due to prolonged exposure to heat, they lose their crunchiness.

Various technologies are used to prepare snacks for the winter. It all depends on the chosen recipe. In the process, cooks are guided by a step-by-step description and observe proportions in order to avoid mistakes.

Korean-style spicy cucumbers with dry mustard

The proposed recipe for Korean-style cucumbers with mustard will delight you with its taste until the next summer season. A dish is prepared from fruits of any degree of maturity.

Required:

• sugar – 130 g;
• garlic – 13 cloves;
• cucumbers – 1,7 kg;
• salt – 60 g;
• red pepper – 10 g;
• dry mustard – 10 g;
• seasoning for Korean carrots – 15 g;
• carrots – 600 g;
• vinegar 9% – 120 ml;
• refined oil – 120 ml.

Step-by-step description of the process:

1. Wash fruits. Cut off the edges. For overgrown specimens, remove the skin and core. Cut into equal parts.
2. Grate carrots. For this purpose, a Korean grater is best suited. Mix with cucumbers.
3. Fill with oil. Salt. Sprinkle with the dry ingredients listed in the recipe. Pour in the vinegar. Stir and leave for five hours.
4. Transfer to banks. Place lid on top.
5. Line the pan with a cloth and place the containers. Pour in water. Leave on medium flame for 25 minutes. You can’t keep it longer, otherwise the salad will take on an ugly look.
6. Get the blanks and cork.

Cut each cucumber into quarters

Delicious recipe for Korean-style cucumbers with mustard

Many people love the taste of Korean salads, but do not know that they can be clogged for the winter. With the addition of hot pepper and mustard, the workpiece is spicy and fragrant.

Required:

• garlic – 4 large heads;
• dry mustard – 10 g;
• sugar – 160 g;
• table salt – 60 g;
• ground black pepper – 40 g;
• vinegar 6% – 240 ml;
• sunflower oil – 220 ml;
• cucumbers – 4 kg;
• hot pepper – one pod in each jar.

Step-by-step process:

1. Cut the washed cucumbers into medium-sized rings. Chop the peeled garlic cloves. The shape does not affect the taste.
2. Transfer prepared ingredients to a bowl. Pour in dry foods.
3. Pour in the vinegar and oil. Mix and leave for six hours.
4. Transfer to prepared containers, adding a pepper pod to each.
5. Put in a tall basin so that the water reaches the shoulders.
6. Leave on medium heat for a quarter of an hour. Cool and screw on the lids.

For a more pungent taste, red pepper pods are added to the salad for the winter.

Korean cucumber salad with garlic and mustard

The recipe for cucumbers with Korean carrots and mustard with the addition of hot spices will appeal to all fans of savory snacks.

Required:

• garlic – 4 tooth;
• ground red pepper – 10 g;
• coriander – 5 g;
• vegetable oil – 120 ml;
• mustard in grains – 20 g;
• salt – 30 g;
• vinegar – 80 ml;
• carrots – 300 g;
• sugar – 10 g;
• soy sauce – 80 ml;
• cucumbers – 800 g.

The process of cooking vegetables in Korean:

1. Cut cucumbers. The bars should be approximately the same size, and the length should be a maximum of 5 cm. Salt and leave for a quarter of an hour. Drain the juice.
2. Grate the remaining vegetable on a Korean carrot grater. Pass the garlic through a press. Combine all prepared ingredients.
3. Add remaining ingredients. Leave for one hour.
4. Divide into clean jars. Put in a pot with water.
5. Sterilize for a quarter of an hour. Cork.

For spiciness, you can add more garlic to the salad for the winter.

Cucumbers with mustard in Korean without sterilization

Preparation for the winter is served as a separate dish and as an addition to potatoes and boiled cereals.

Required:

• cucumbers – 2 kg;
• salt – 50 g;
• carrots – 500 g;
• garlic – 5 cloves;
• sugar – 100 g;
• ground hot pepper – 5 g;
• mustard in grains – 10 g;
• vegetable oil – 80 ml;
• paprika – 5 g;
• Vinegar (9%) – 70 ml.

Step-by-step process:

1. Squeeze the garlic cloves through the garlic press. Cut cucumbers into pieces. Grate the orange vegetable on a Korean carrot grater or thinly slice with a knife. Mix.
2. Combine with all the ingredients listed in the recipe. Put on minimum fire. Boil. Remove from stove. Cover with a lid for four hours.
3. Transfer vegetables to jars. Boil the marinade and pour over the blanks.
4. Roll up right away.

If there is no Korean-style carrot grater, then the vegetable can be cut into thin strips

Korean cucumber salad with mustard seeds and herbs

Crispy preparation will delight everyone with its taste.

Required components:

• cucumbers – 4 kg;
• bell pepper;
• salt – 200 g;
• bay leaf – 5 g;
• mustard seeds – 40 g;
• dill – 150 g;
• garlic – 4 tooth;
• vinegar – 200 ml;
• vegetable oil – 200 ml.

Step-by-step process:

1. Cut vegetables into circles. Chop greens. Chop the garlic.
2. Add remaining products. Leave for three hours.
3. Transfer to prepared jars. Pour the brine to the brim.
4. Put in a saucepan. Sterilize for a quarter of an hour. Roll up.

Dill is better to add fresh

Korean-style cucumbers with mustard and carrots

Spices will help make the preparation for the winter fragrant. In terms of taste, the variation resembles classic pickled cucumbers.

Required:

• black pepper – 25 peas;
• mustard in grains – 20 g;
• small cucumbers – 4,2 kg;
• vegetable oil – 230 ml;
• vinegar 9% – 220 ml;
• more Korean carrot seasoning – 20 g;
• carrots – 580 g;
• sugar – 210 g;
• salt – 40 g;
• garlic – 7 cloves;
• dill – 1 umbrella in each jar.

Step-by-step cooking:

1. Cut each cucumber into four pieces. Cut carrots. Chop the garlic cloves. Mix.
2. Add the ingredients listed in the recipe, except for the dill. Stir. Set aside for five hours.
3. Transfer to prepared containers. Add a dill umbrella to each.
4. Fill to the brim with the remaining marinade. Cork.

For harvesting for the winter, carrots are cut into bars

Storage Rules

Salad prepared for the winter is stored in the basement, which does not receive sunlight. Temperature regime – +2°С…+10°С. If you follow these simple recommendations, the workpiece will retain its nutritional and taste properties for one year.

Conclusion

Korean-style cucumbers with mustard for the winter are easy to prepare. If desired, add your favorite spices and seasonings to the composition. The amount of hot pepper is adjusted according to your own preferences.