Korean-style cucumbers for the winter through a grater

Korean-style cucumbers for the winter on a grater will help diversify your diet at any time of the year. The preparation is rich in vitamins, thanks to which it strengthens the immune system and protects against viral diseases.

How to properly preserve Korean-style grated cucumbers

To prepare cucumbers in Korean for the winter, you should choose fresh fruits, preferably just picked. If this is not possible, then you need to pour the vegetables with cold water and set aside for four hours. You need to change the water several times, as the liquid draws bitterness out of the cucumbers.

You can take fruits of any shape and size. Suitable even overgrown. It is best to grate vegetables on a Korean-style carrot grater, but in its absence, you can use an ordinary large one. In order for the fruits to let the juice out faster, they are first salted, and then kneaded with their hands.

The amount of salt, pepper, garlic and sugar can be reduced or increased according to taste preferences. With the help of experiments with seasonings and spices, it is easy to create tastes from delicately sweet to burning.

Cucumbers for the winter are not sterilized for a long time, as they can quickly digest and turn into unappetizing porridge. Serve with crumbly rice, mashed potatoes, pasta or baked potatoes. You can start tasting immediately after the appetizer has cooled down.

Cucumbers for the winter in Korean through a grater with garlic and coriander

Korean-style cucumbers grated for the winter are delicious, fragrant and crispy.

Required:

• garlic – 14 cloves;
• freshly picked cucumbers – 3 kg;
• refined oil – 100 ml;
• coriander – 10 g;
• carrots – 500 g;
• onion – 500 g;
• more Korean seasoning – 1 package;
• sugar – 180 g;
• table vinegar (9%) – 90 ml;
• rock salt – 90 g.

How to prepare:

1. Dry the washed vegetables. Grate lengthwise for Korean carrots.
2. Onion cut into half rings. Mash the garlic cloves.
3. Transfer all prepared ingredients to a large bowl. Pour coriander, sugar, seasoning. Salt. Pour in oil and vinegar. Mix with hands.
4. Leave until the products release juice. It will take approximately two hours.
5. Transfer to a large saucepan. Put on minimum fire. Cook for a quarter of an hour.
6. Transfer to sterilized jars and roll up. Flip. Cover with a warm cloth and leave until the salad has cooled completely.

Korean-style cucumbers in tomato through a grater

Vegetables of different shapes and sizes look ugly in pickled form in one container. Therefore, this recipe is an ideal option for preparing a delicious salad and maintaining an attractive appearance.

Required:

• more Korean carrot seasoning – 10 g;
• cucumber – 1 kg;
• table salt – 25 g;
• sugar – 600 g;
• hot pepper – 0,5 pods;
• garlic – 7 cloves;
• tomatoes – 500 g;
• sunflower oil – 90 ml;
• food vinegar 9% – 210 ml.

How to prepare:

1. Wash and grate carrots and cucumbers on a Korean grater. Get the seeds out of the pepper. Cut it into rings.
2. Pour boiling water over the tomatoes and remove the skin. Cut the pulp into slices. Send to the blender bowl and grind.
3. Pass garlic cloves through a press.
4. Transfer all prepared products to a saucepan. Add sugar, seasoning. Salt. Put on a slow fire. Simmer for half an hour.
5. Pour in the vinegar. Boil for five minutes. Pour into prepared containers and roll up.

Korean-style cucumbers on a grater with bell pepper for the winter

Bulgarian pepper gives a more piquant taste to the salad. It is better to use thick-skinned and always mature fruit.

Required:

• seasoning for Korean carrots – 15 g;
• carrots – 250 g;
• sweet pepper – 250 g;
• cucumber – 1 kg;
• garlic – 100 g;
• vinegar 9% – 60 ml;
• table salt – 25 g;
• sugar – 50 g;
• hot pepper – 0,5 red pod.

How to cook:

1. Wash vegetables. Cut the ends off each cucumber. Grate with carrots.
2. Chop the bell pepper into strips. Combine all prepared ingredients.
3. Pour in the vinegar. Sweeten. Sprinkle seasoning and salt. Add finely chopped hot pepper and garlic passed through a press.
4. Mix thoroughly with your hands. Close the lid and leave for three hours.
5. Sterilize containers and boil lids. Fill with salad. Put in a wide saucepan, after covering the bottom with a cloth.
6. Fill with water up to shoulders. Boil and sterilize for 20 minutes.
7. Take out and roll up. Flip. Leave under the covers until completely cool.

Recipe for the winter of cucumbers in Korean through a grater with seasoning

Another easy and simple cooking option that even a novice hostess can handle. The salad is juicy and moderately sweet.

Required:

• cucumber – 2 kg;
• coarse salt – 50 g;
• sugar – 500 g;
• refined oil – 30 ml;
• seasoning for Korean carrots – 1 pack;
• garlic – 5 cloves;
• vinegar 9% – 30 ml;
• carrots – 500 g;
• ground paprika – 5 g;
• ground black pepper – 5 g.

How to cook:

1. Wash vegetables thoroughly.
2. Pour vinegar into the oil. Sprinkle spices and seasonings. Add minced garlic. Place over medium heat and bring to a boil, stirring constantly. Turn off the fire and leave for two hours.
3. Sterilize jars. Boil the lids.
4. Grate vegetables on a Korean grater. Mix. Press lightly with hands. Transfer to banks. Leave a little space on top, as the vegetables will release the juice.
5. Boil the marinade, and pour into containers up to the neck. Roll up.
6. Turn the jars over and wrap them in a blanket. Insist until completely cool.

Korean-style cucumbers for the winter through a grater with hot pepper

The appetizer is spicy, juicy and melts in your mouth. For cooking, you can use not only high-quality fruits, but also substandard ones.

Required:

• hot pepper – 2 long;
• cucumber – 4,5 kg;
• vinegar 9% – 230 ml;
• garlic – 14 cloves;
• salt – 110 g;
• carrots – 1,2 kg;
• sugar – 160 g;
• red pepper – 15 g;
• vegetable oil – 200 ml.

Cooking steps:

1. Wash vegetables. Grate. It is best to use Korean. Pass garlic cloves through a press.
2. In a large bowl, combine vegetables with vinegar, oil and seasonings. Leave for 11 hours.
3. Transfer to sterilized jars. Sterilize for a quarter of an hour. Roll up.

Storage Rules

Store cucumbers in Korean, cooked for the winter, only in a cool room. A cellar or pantry is good for this purpose. Do not store the workpiece in the apartment, as it may swell. The ideal temperature is + 2 ° … + 8 ° С.

Conclusion

Korean-style cucumbers for the winter on a grater always turn out crispy, juicy and very tasty. In the process, you can add your favorite spices, seasonings and herbs, thereby giving special notes to your favorite dish.