Korean-style cucumbers for the winter: salad recipes “Lick your fingers”

Korean-style cucumbers for the winter are a juicy, spicy and spicy home-made vegetable preparation, invariably popular with housewives who independently preserve garden gifts for future use. This wonderful salad is not at all difficult to prepare, piquant in taste, light and fragrant. It doesn’t come at a cost if the ingredients have to be bought from the market, and can be a great option for those who are wondering how to “manage” a bountiful cucumber crop on their own plot. The classic recipe implies a minimum of components, among which cucumbers play the leading role. However, it has many interesting variations that involve the use of additional spices, seasonings, herbs or vegetables. They open up ample opportunities for experimentation and allow you to cook Korean-style cucumbers for the winter for almost every taste.

How to make cucumbers in Korean for the winter

It is assumed that the classic Korean appetizer of Beijing cabbage, kimchi (kimchi), served as the prototype for this salad. Domestic culinary specialists have adapted her recipe for cucumbers that are common and beloved in Our Country, slightly transforming it, and also adapting it for storage for a long time in the form of home canned food. Over time, the composition of the dish changed, supplemented by new ingredients. This is how a large number of ways to prepare this snack appeared, many of which are quite far removed from the original “classics”.

Korean-style cucumbers for the winter – a delicious spicy salad that has many recipe options

For those who plan to roll up several cans of Korean-style cucumbers for the winter, the following useful information may come in handy:

1. Both young and mature fruits can be used to prepare this dish. It does not matter, even if the cucumbers are overripe. Large specimens with yellowed barrels, which are no longer so interesting fresh, are perfect for this salad.
2. Pre-cucumbers should be prepared: wash thoroughly and cut off both “tails”. Ripe vegetables should be skinned and seeds removed.
3. You can soak the washed cucumbers for 3-4 hours in clean cold water, changing it periodically. In this case, the fruits that did not fall on the table directly from the garden will restore density and elasticity.
4. You can cut cucumbers for harvesting for the winter in Korean in different ways: straws, circles, semicircles, long thin slices. It all depends on the recipe and personal preferences of the cook.
5. As a rule, the shredded vegetables are poured with a spicy marinade, they are left for a while to wait for the juice to appear.
6. Since Korean-style cucumbers are to be prepared for the winter, they must be boiled for a certain time in a large container or sterilized, having already been laid out in jars.

You can cut cucumbers for this blank in different ways.

This technique will allow the contents to stay warm longer and will contribute to good storage of the workpiece.

Korean cucumber calories

The data on the nutritional value of Korean-style cucumbers harvested for the winter do not differ too much. 100 g of this salad contains an average of 48 to 62 kcal.

However, with a relatively low calorie content of the dish, most of the energy contained in it comes from fats (about 53%) compared to carbohydrates (41%) and proteins (5%). Therefore, this delicacy should be consumed in moderation.

Classic Korean-style cucumbers for the winter

The “classic” recipe for Korean-style cucumbers for the winter will be within the power of even a novice cook who decides to try his hand at canning. For such a preparation, you will not need many ingredients. The process of its preparation is unpretentious and simple, but the result will undoubtedly be beyond praise: after all, the classics almost never fail.

The classic version of Korean-style cucumbers for the winter is the most famous

Preparation:

1. In cucumbers, thoroughly washed, cut off the “tails” and allow the fruits to dry slightly.
2. Cut each vegetable into two halves, then each of them into 4 more parts along.
3. Put the resulting sticks in a deep pan or basin.
4. Put the carrots on top, peeled and cut into thin strips.
5. Add garlic cloves pressed through a press.
6. Sprinkle with sugar and salt. Pour vinegar and sunflower oil.
7. Mix all the ingredients thoroughly with a long-handled spoon or wooden spatula. Each slice of cucumber should be in the marinade.
8. Cover the container with the workpiece with a layer of cling film and refrigerate for 1 day.
9. Gently fill the prepared sterilized half-liter glass jars with Korean-style cucumbers to the very top, pressing the salad a little with a spoon. Distribute the marinade remaining in the basin between them, trying to ensure that all vegetables are covered with liquid.
10. Cover the jars with pre-boiled tin lids. Soak in a basin filled with boiling water for 10 minutes.
11. Roll up the jars, carefully place them on the lids, wrap well and leave to cool for about 2 days.
12. Transfer cucumbers in Korean to a cool place (cellar) for further storage.

Korean-style cucumbers for the winter without carrots

It happens that not all those who enjoy the taste of Korean cucumbers are pleased with the carrots that are part of this salad. However, to the delight of picky eaters, adding this vegetable is not at all necessary. Korean Cucumber Salad will turn out excellent, even cooked without carrots.

This appetizer can be prepared without carrots.

Preparation:

1. Cut the prepared cucumbers into thin oblong strips and put them in a wide container.
2. Sequentially add salt, selected spices and mustard. Add vinegar and oil. Mix and leave for 2 hours.
3. Put the container with the salad on the stove and pasteurize for 15 minutes, stirring the contents from time to time.
4. Arrange the blank for the winter in prepared sterile jars, seal tightly with lids and, covering with a warm blanket, leave until they cool completely.

Spicy cucumbers in Korean for the winter

Usually, Korean-style cucumber preparations for the winter are made moderately spicy, able to please the taste of the majority. However, lovers of hot and peppery vegetable salads can also treat themselves by opting for a recipe with the addition of red chili peppers.

Chili peppers in the composition of the ingredients will add spice to Korean-style cucumbers

Preparation:

1. Cut the washed cucumbers into small pieces of any convenient shape.
2. Bulgarian pepper, free from seeds, chop into medium-sized slices.
3. Remove skin from carrots and cut into thin strips.
4. Peel and chop the onion.
5. Grind the pods of bitter pepper through a meat grinder along with the seeds, or very finely chop with a knife.
6. Fold the prepared vegetables in a large wide container (basin). Pour hot pepper, crushed garlic here.
7. Separately, mix the marinade of salt, sugar, oil and vinegar. Then pour it into a bowl with vegetables, mix well and leave for 2 hours, waiting for the juice to appear.
8. Fill clean and sterilized jars with salad. Cover with lids on top, gently immerse shoulder-deep in a wide container of water and boil for 20 minutes.
9. Take jars of Korean-style spicy cucumbers out of the water for the winter, roll them up, wrap them warmly and let them cool slowly.

The original heh recipe necessarily calls for thinly sliced ​​raw meat or fish as the main ingredient. In an adapted version, this role will be played by pork, cut into small strips and fried in vegetable oil, along with onion half rings and a small amount of tomato paste. The hot meat, along with the sauce in which it was fried, should be added to the Korean-style cucumbers, from which all the liquid was previously drained, sprinkle with fresh herbs, mix and let it brew a little.

Korean-style cucumbers with onions for the winter

A delicious Korean-style cucumber salad for the winter is obtained with the addition of onions. To achieve the best result, this ingredient is recommended to be lightly fried beforehand. And if you supplement the preparation with other vegetables, for example, sweet peppers and tomato slices, it is unlikely that at times in the cold there will be someone who does not appreciate such an appetizer served with a hearty meat dish with boiled potatoes as a side dish.

To cook original Korean-style cucumbers for the winter with onions, they should be cut into thin strips

Preparation:

1. Cucumbers cut into strips. Put in a deep bowl, salt, mix gently and leave for a short time (for 2-3 hours) to give juice. Then drain the liquid using cheesecloth.
2. Cut the onion into halves of the rings and fry in oil until soft.
3. Add chopped tomatoes and peppers to the onion. Simmer vegetables for about 5 minutes.
4. After the vegetable mass has cooled, add it to the cucumbers, add spices and mix.
5. Arrange the Korean-style salad in jars, cover with lids on top and sterilize on the stove in a container with boiling water for about half an hour.
6. Roll up the jars and let them cool. After that, take it to storage in a cellar or vegetable pit.

Korean-style cucumber kimchi for the winter

Kimchi (kimchi, chim-cha) is an appetizer made from spicy pickled vegetables, known in Korea since ancient times. It is customary to serve it with rice or a main course in a separate small plate. The most popular product for making kimchi is Beijing cabbage. However, this dish is also made from other vegetables. Delicious Korean-style cucumbers for the winter, prepared according to the kimchi recipe, are called “oi-sobagi”.

Kimchi – pickled cucumbers with spicy vegetable filling

Preparation:

1. For washed cucumbers, carefully cut off the “tails” on one side (in the area of ​​u1bu15bthe stalk). Cut each fruit lengthwise crosswise, not reaching about 20 cm from the end. Sprinkle generously with salt and leave for XNUMX-XNUMX minutes.
2. At this time, prepare the filling. Mix carrots, cut into strips, with onions, chopped into small cubes. Add crushed garlic, chopped green onion, fish sauce, red pepper, and paprika.
3. Thoroughly mix the resulting filling and fill it with cuts in cucumbers (before that, they should be washed, getting rid of excess salt).
4. Prepare the filling from the calculation: for 1 tbsp. water – 1 tsp. sugar and 2 tsp. salt. Boil water, dissolve salt and sugar in it. Pour in the vinegar, wait until it boils, and immediately remove from heat.
5. Place the stuffed cucumbers tightly in sterile jars. Pour hot marinade with vinegar to the top. Sterilize, covered with lids, in a wide container with boiling water for no more than 5 minutes.
6. Banks roll up. Let them cool and send to a cool place to store.

How to close Korean-style cucumbers for the winter with Korean seasoning

If you don’t want to carefully select and calculate the composition of spices on your own, you can close cucumbers with ready-made Korean seasoning for the winter. Spices for Korean carrots can be easily found on the shelf of any supermarket. A small bag of a ready-made mixture of spices and herbs will save the hostess strength and time, but will not make you regret the result. Cucumber salad with Korean seasoning turns out to be very tasty and fragrant and has every chance of being included in the list of those preparations for the winter that the whole family loves.

Seasoning for carrots in Korean – a ready-made mixture of spices, which is also suitable for harvesting cucumbers for the winter

Preparation:

1. Cut the washed cucumbers into small pieces of any desired shape.
2. Peel the carrots and cut into long thin strips.
3. Prepare the spicy marinade separately. Mix seasoning for carrots in Korean, garlic crushed with a press, sugar, if necessary, salt and pepper. Add oil, vinegar, mix gently.
4. Put the vegetables in a deep wide bowl and pour over the marinade. Mix thoroughly, place a load on top and leave for 3-4 hours in order to let the juice flow. For best results, it is advisable to stir the future Korean salad every 30 minutes.
5. Thoroughly wash half-liter jars and boil the lids, prepare the dishes for sterilization.
6. Spread the cucumbers in Korean on the banks. Pour the juice over the top. Cover with lids, send for sterilization in boiling water for 10 minutes.
7. After rolling up the lids, be sure to turn the jars upside down and leave to cool under a warm blanket.

The most delicious cucumbers in Korean for the winter with mustard

Revealing the topic of salting cucumbers in Korean for the winter, one cannot ignore the recipe with the addition of dry mustard to the mixture of spices. The taste of the salad in this case will turn out to be original, moderately spicy, with spicy notes. And slices of cucumbers in Korean at the same time retain their elasticity, pleasantly crunching on the teeth.

Korean-style cucumbers with mustard are tender and pleasantly crispy

Preparation:

1. Washed, but not peeled cucumbers cut into thin strips. Place in a deep container.
2. Add salt, sugar, pepper, crushed garlic, mustard powder.
3. Pour in the oil, then the vinegar. Stir gently and refrigerate for 3-4 hours.
4. After the cucumbers start up the juice, spread the Korean salad in clean prepared jars with a volume of 0,5 liters. Sterilize the workpiece in a basin with boiling water for 10 minutes.
5. Cork with boiled tin lids, wrap warmly in a blanket or thick towel and allow to cool completely.

How to cook Korean-style cucumbers for the winter with garlic and cilantro

Such Korean-style cucumbers for the winter will delight those who prefer spicy vegetable dishes. The burning, “fiery” taste of salting is achieved by adding a large amount of garlic. Green cilantro gives cucumbers a characteristic flavor and aroma.

Garlic and cilantro are very nicely combined in a Korean-style cucumber marinade.

Preparation:

1. Wash the cucumbers, let dry a little on a paper towel. Cut off the ends on both sides.
2. Cut the fruit into quarters (lengthwise) and put in a container for making a salad.
3. Pass the garlic through a press. Finely chop the greens. Add these ingredients to cucumbers, add salt, sugar, pepper.
4. Pour in the vinegar oil. To stir thoroughly.
5. Cover the container with a lid and refrigerate for about 4 hours. It is advisable to stir the contents at least once an hour.
6. Arrange the salad in pre-sterilized, dry glass jars with a volume of 0,5 l. Pour the marinade over the cucumbers along with the juice that has stood out.
7. Sterilize jars with Korean-style cucumbers in a container with boiling water for at least 15 minutes.
8. After that, hermetically roll up the jars with tin lids and hide under a warm blanket until they cool completely.

Korean cucumber salad for the winter with herbs

Korean-style cucumber salad for the winter will harmoniously complement any fresh garden herbs. It is not necessary to limit your choice to the usual dill and parsley. Basil, fennel, cilantro will perfectly “fit” into the colorful flavor ensemble created by spices and seasonings. They will enhance the taste and aroma of the salad, give them their own tones along with notes of spring freshness.

Any greens for cucumbers in Korean are suitable

Preparation:

1. Rinse cucumbers, carrots and bunches of greens well under running water.
2. Cut off the “tails” of cucumbers on both sides and cut across circles about a finger thick.
3. Carrot cut into thin strips (or grate on a special grater).
4. Finely chop the garlic and pepper (if required) with a sharp knife.
5. Grind sprigs of greens – it is most convenient to cut them with culinary scissors.
6. Combine vegetables, garlic, pepper and herbs in a wide bowl.
7. Add salt, sugar, spice mix, vinegar and oil in sequence.
8. Cover the container with the salad with a lid and put in the cold for a day, waiting for the juice to separate. It is desirable to mix the contents from time to time.
9. After standing the salad, bring it to a boil on the stove (the flame should not be strong).
10. Boil cucumbers in Korean for 30-40 minutes, stirring every now and then to avoid burning.
11. Arrange the salad in jars that have been sterilized beforehand, and immediately roll up the boiled tin lids. Wrap ready canned vegetables in a warm blanket and leave to cool.

Korean-style cucumber and tomato salad for the winter

Korean-style cucumbers are excellent in taste even when the salad is made only from them, without the addition of other vegetables. However, if there is a desire and an opportunity to supplement this dish with juicy tomatoes and fleshy, bright bell peppers, it will only benefit from this. For such a preparation for the winter, cucumbers are cut into strips, and tomatoes and peppers are chopped into small pieces.

Korean-style cucumber salad with tomatoes perfectly complements bell peppers

Preparation:

1. Put the sliced ​​cucumbers in a bulk bowl, salt and leave for several hours, waiting for the juice to be released.
2. At this time, lightly fry the onion in oil, cut into halves of the rings. Add slices of tomatoes and bell pepper. Simmer for about a quarter of an hour, at the end adding garlic, pressed through a press.
3. After the vegetable mixture has cooled, add the cucumbers to it and mix gently.
4. Fill 1 liter jars prepared in Korean style with salad. Sterilize for 25 minutes in a container of boiling water.
5. Seal jars with lids, wrap and wait for complete cooling.

Korean-style cucumber salad “You’ll lick your fingers” with adjika and coriander

A significant advantage of this option for cooking Korean-style cucumbers for the winter is that you can achieve any degree of spiciness – depending on the preferences of the chef and his household. The combination of dry adjika with garlic and fragrant coriander seeds will make the salad taste richer and brighter.

Korean-style cucumbers with adjika and coriander grains are spicy and fragrant

Preparation:

1. Prepare a large wide container. Put in it the cucumbers, cut into thin strips.
2. Finely chop the peeled garlic cloves with a knife. Add it to cucumbers.
3. Pour sugar, salt, adjika, coriander and suneli hops.
4. Add vinegar and oil, mix gently.
5. Cover the container with Korean-style cucumbers with a wide dish or a wooden circle, on which to place the weight. Let stand for a couple of hours.
6. Fill sterile liter jars with Korean-style salad. Top with marinade.
7. Sterilize each jar for 20 minutes in boiling water.
8. Roll up the containers with lids, carefully turn them over, wrap them in a thick towel or blanket and leave to cool.

Another way to cook Korean-style cucumbers for the winter with coriander is shown in detail in the video:

Cucumbers marinated in Korean style with bell pepper

Sliced ​​cucumbers in Korean for the winter are wonderfully combined with ripe bell peppers. This vegetable makes the appetizer more tender and sweet, slightly reducing its characteristic sharpness.

Bulgarian pepper perfectly complements Korean-style cucumbers

Preparation:

1. Washed cucumbers, each of which has both ends cut off, cut into 4 parts lengthwise, then in half across.
2. Pour the resulting sticks into a large basin or pan.
3. Cut the washed and peeled bell pepper into thin strips. Add to bowl with cucumbers.
4. Next, put chopped hot peppers and carrots chopped into long ribbons on a special grater there.
5. Add spices and crushed garlic. Mix everything and leave for 3 hours.
6. Distribute the salad in sterilized liter jars. Cover with lids and soak them for 20 minutes in a basin with boiling water for sterilization.
7. Seal jars tightly. Leave to cool upside down, covered with a warm towel or blanket.

Korean-style cucumber salad for the winter with basil

This Korean-style cucumber appetizer for the winter tastes so interesting that you should pay special attention to its recipe. It requires very few ingredients to prepare, but the secret to the continued success of this dish on the table is that the combination of fresh basil and mustard seeds forms an almost perfect taste harmony.

Another interesting combination of additives in Korean-style cucumber salad is mustard and basil.

Preparation:

1. Wash cucumbers thoroughly. Soak overnight in cold water.
2. Cut them into small pieces of arbitrary shape and put them in a large container.
3. Sprinkle with salt, sugar, mustard seeds, black pepper and mix.
4. Add crushed garlic and finely chopped basil. Pour in oil. Put on a small fire, let it boil and cook for 15 minutes, stirring gently every now and then.
5. 5 minutes before removing the dish from the stove, add vinegar.
6. Fill ready-made sterile jars (preferably with a capacity of 0,5 l) with a snack, roll up and wait for cooling.

Korean cucumber salad for the winter: a recipe for 4 kg

Spicy cucumbers for the winter according to this recipe are an excellent fantasy on the theme of Korean cuisine. Soy sauce plays a decisive role in the composition of the marinade of this snack. It is he who gives the salad a piquant and unusual taste associated with the mysterious exotic of Asia.

The taste of Korean-style cucumber blanks will only benefit if you add soy sauce to the marinade

Preparation:

1. Washed cucumbers and peeled carrots cut into thin strips.
2. Finely chop the garlic cloves with a knife.
3. Put the vegetables in a large saucepan, add garlic and spices to them.
4. In a separate container, mix soy sauce, oil, vinegar, sugar and salt.
5. Pour cucumbers with carrots with the resulting marinade. Stir, then leave for 2-3 hours.
6. Arrange cucumbers in Korean style in ready-made sterile jars with a capacity of 0,5 liters. Sterilize, covered with lids, in a saucepan with boiling water for 10 minutes.
7. Roll up tightly, cover with a blanket and cool completely.

Storage Rules

Banks of salad for the winter “Korean-style cucumbers” should be kept in a cool, dark room with normal ventilation, preferably in the cellar or on the shelves of the pantry. Since the workpiece itself and the containers in which it is stored have undergone heat treatment and are hermetically sealed with lids, this dish can be eaten within a year from the date of preparation. Thanks to the vinegar, which is part of the recipe and acts as a preservative, cucumbers remain crisp and dense throughout the entire storage period, and the taste of the salad does not change.

Conclusion

Korean-style cucumbers for the winter are a great option for seasonal vegetable harvesting for the future. Among the huge number of existing recipes, you can easily find those that will appeal to both lovers of spicy dishes and those who prefer softer salads. Those who choose the simplicity of composition and preparation, as well as experimenters, fans of unusual ingredients, will be satisfied. This dish is easy to prepare, and the result is sure to please most. In the cold season, Korean-style cucumbers will undoubtedly take their place on the table and perfectly complement many hot main courses.