Korean cucumbers for the winter: recipes for "Lick your fingers" salads

Korean cucumbers for the winter are a juicy, spicy and spicy vegetable home preparation, invariably popular with housewives who independently preserve the gifts of the garden for future use. This wonderful salad is not at all difficult to prepare, spicy in taste, light and aromatic. It is not expensive if the ingredients have to be purchased from the market, and can be a great option for those who are wondering how to “handle” the generous cucumber harvest on their own plot. The classic recipe involves a minimum of components, the leading role among which is assigned to cucumbers. However, there are 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 Korean cucumbers for the winter

The salad is thought to be inspired by the classic Korean Chinese cabbage appetizer, kimchi (kimchi). Domestic chefs adapted her recipe for cucumbers, common and beloved in Russia, slightly transforming it, and also adapting it for storage for a long time in the form of homemade canned food. Over time, the composition of the dish has changed, supplemented with new ingredients. This is how a large number of ways of preparing this snack appeared, many of which have gone quite far from the original "classics".

Korean cucumbers for the winter - a delicious spicy salad with many recipe options

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

1. For the preparation of this dish, you can use both young and mature fruits. It doesn't 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. Cucumbers should be prepared first: wash thoroughly and cut off both "tails". Ripe vegetables need to be peeled 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: into strips, circles, semicircles, long thin slices. It all depends on the recipe and the personal preferences of the culinary specialist.
5. As a rule, pouring chopped vegetables with a spicy marinade, they are left for a while to wait for the juice to appear.
6. Since Korean 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 the good storage of the workpiece.

Caloric content of cucumbers in Korean

The data on the nutritional value of Korean-style cucumbers harvested for the winter are not very different. 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 is fats (about 53%) in comparison with carbohydrates (41%) and proteins (5%). Therefore, this delicacy should be consumed in moderation.

Classic Korean cucumbers for the winter

The "classic" recipe for Korean cucumbers for the winter will be within the power of even a novice culinary specialist who decides to try his hand at canning. For such a preparation, you do 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 cucumbers for the winter is the most famous

Preparation:

1. For cucumbers, thoroughly washed, cut off the "tails" and let the fruits dry slightly.
2. Cut each vegetable into two halves, then cut each of them into 4 more pieces lengthwise.
3. Fold the resulting cubes into a deep saucepan or basin.
4. Top with carrots, peeled and cut into thin strips.
5. Add the garlic cloves pressed through a press.
6. Sprinkle with sugar, salt. Pour vinegar and sunflower oil.
7. Mix all the ingredients thoroughly with a long-handled spoon or wooden spatula. Each cucumber slice should be marinated.
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 cucumbers to the very top, slightly pressing the salad with a spoon. Distribute the marinade remaining in the basin between them, making sure that all vegetables are covered with liquid.
10. Cover the cans with pre-boiled tin lids. Soak in a basin filled with boiling water for 10 minutes.
11. Roll up the cans, carefully place them on the lids, wrap them well and leave to cool for about 2 days.
12. Transfer the Korean cucumbers to a cool place (cellar) for further storage.

Korean cucumbers for the winter without carrots

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

This appetizer can be prepared without carrots.

Preparation:

1. Cut the prepared cucumbers into thin oblong strips and fold into a wide container.
2. Add salt, selected spices and mustard in succession. Add vinegar and oil. Stir and leave for 2 hours.
3. Place the container with the salad on the stove and pasteurize for 15 minutes, stirring the contents from time to time.
4. Spread the workpiece for the winter in prepared sterile jars, seal tightly with lids and, covered with a warm blanket, leave until they cool completely.

Korean spicy cucumbers for the winter

Usually, Korean-style cucumber preparation for the winter is made moderately spicy, capable of satisfying the taste of most. However, lovers of hot and peppery vegetable salads can also pamper themselves by opting for a recipe with the addition of red chili.

Chili pepper in the ingredients will add spice to Korean cucumbers

Preparation:

1. Cut the washed cucumbers into small pieces of any convenient shape.
2. Chop the bell peppers, free of seeds, into medium-sized slices.
3. Remove the skin from the carrots and cut into thin strips.
4. Peel and chop the onion.
5. Grind the pods of hot pepper through a meat grinder along with the seeds, or chop very finely with a knife.
6. Fold the prepared vegetables into a large wide container (basin). Pour hot pepper, crushed garlic here.
7. Mix the salt, sugar, oil and vinegar marinade separately. Then pour it into a bowl of 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 up to the shoulders in a wide container of water and boil for 20 minutes.
9. For the winter, take jars of spicy Korean-style cucumbers out of the water, roll them up, wrap them warmly and let them cool slowly.

The original recipe for he necessarily involves 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 half rings of onions and a small amount of tomato paste. The hot meat, together with the sauce in which it was fried, should be added to the Korean 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 salad for the winter from Korean cucumbers is obtained with the addition of onions. For best results, it is recommended to lightly fry this ingredient beforehand. And if you supplement the preparation with other vegetables, for example, bell peppers and tomato slices, it is unlikely that at times cold there will be someone who does not appreciate such an appetizer served with a hearty meat dish with boiled potatoes for a side dish.

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

Preparation:

1. Cut the cucumbers into strips. Fold into a deep bowl, season with salt, stir gently and leave for a short time (2-3 hours) to give juice. Then drain the liquid using gauze.
2. Cut the onion into halves and fry in oil until soft.
3. Add tomatoes and peppers, cut into small slices, 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 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 cans and let them cool down. After that, take it to storage in a cellar or vegetable pit.

Korean cucumber kimchi for the winter

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

Kimchi - pickled cucumbers with a spicy vegetable filling

Preparation:

1. Carefully cut off the “tails” of the washed cucumbers on one side (in the area of ​​the stalk). Cut each fruit crosswise, not reaching about 1 cm to the end. Sprinkle generously with salt and leave for 15-20 minutes.
2. At this time, prepare the filling. Mix the carrots, cut into strips, with the onions, chopped into small cubes. Add garlic, pressed through a press, chopped green onions, fish sauce, red pepper, and paprika.
3. Mix the resulting filling thoroughly and fill the cuts in the cucumbers with it (before that, they should be rinsed to remove excess salt).
4. Prepare the filling at the rate of: 1 tbsp. water - 1 tsp. sugar and 2 tsp. salt. Boil water, dissolve salt and sugar in it. Pour in vinegar, wait until it boils, and immediately remove from heat.
5. Place the stuffed cucumbers tightly in sterile jars. Pour hot vinegar marinade to the top. Sterilize, covered with lids, in a wide container with boiling water for no more than 5 minutes.
6. Roll up the banks. Allow to cool and store in a cool place.

How to close Korean cucumbers for the winter with Korean seasoning

If you do not want to carefully select and calculate the composition of the spices yourself, you can close the 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 the ready-made mixture of spices and herbs will save the hostess time and effort, but will not make you regret the result. Cucumber salad with Korean seasoning turns out to be very tasty and aromatic and has every chance to be included in the list of those preparations for the winter that the whole family loves.

Korean seasoning for carrots is 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 Korean-style carrot seasoning, garlic crushed with a press, sugar, salt and pepper if necessary. Add oil, vinegar, mix gently.
4. Place the vegetables in a deep, wide bowl and pour over the marinade. Mix thoroughly, place the weight on top and leave for 3-4 hours 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. Arrange the Korean cucumbers in the jars. Pour the secreted juice on top. Covering with lids, send for sterilization in boiling water for 10 minutes.
7. After rolling up the lids, be sure to turn the cans upside down and leave to cool under a warm blanket.

The most delicious Korean cucumbers 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 spice mixture.In this case, the taste of the salad will turn out to be original, moderately spicy, with piquant notes. And the Korean-style cucumber slices will retain their elasticity, crunching pleasantly on the teeth.

Korean cucumbers with mustard are tender and pleasantly crispy

Preparation:

1. Cut the washed but not peeled cucumbers into thin strips lengthwise. Fold into a deep container.
2. Add salt, sugar, pepper, crushed garlic, mustard powder.
3. Pour in oil, then vinegar. Stir gently and place in the cold for 3-4 hours.
4. After the cucumbers have let the juice out, put the Korean salad in clean, prepared 0.5 liter jars. Sterilize the workpiece in a bowl of boiling water for 10 minutes.
5. Seal with boiled tin lids, wrap warmly in a blanket or thick towel and allow to cool completely.

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

Such Korean-style cucumbers for the winter will delight those who prefer spicy vegetable dishes. The scalding, "fiery" taste of salting is achieved by adding a lot of garlic. The cilantro greens give the cucumbers their characteristic flavor and aroma.

Garlic and cilantro combine very nicely 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 fruits into quarters (lengthwise) and put them 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 oil and vinegar. 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. Put the salad in pre-sterilized, dry glass jars with a volume of 0.5 liters. Pour the marinade on top of the cucumbers along with the released juice.
7. Sterilize jars of Korean cucumbers in a container with boiling water for at least 15 minutes.
8. After that, tightly roll up the cans with tin lids and hide under a warm blanket until they cool completely.

Korean cucumber salad for the winter with herbs

Korean 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 variegated 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 is suitable

Preparation:

1. Rinse cucumbers, carrots and bunches of herbs well under running water.
2. For cucumbers, cut off the “tails” on both sides and cut across into circles approximately the size of a finger.
3. Cut carrots into thin strips (or grate on a special grater).
4. Finely chop the garlic and pepper (if required) with a sharp knife.
5. Chop the sprigs of herbs - the most convenient way is to cut them with culinary scissors.
6. Combine vegetables, garlic, peppers and herbs in a wide bowl.
7. Add salt, sugar, spice mixture, vinegar and oil in succession.
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 advisable to mix the contents from time to time.
9. After keeping 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 occasionally to avoid burning.
11. Put the salad in sterilized jars and immediately roll up with boiled tin lids. Wrap ready-made canned vegetables with a warm blanket and leave to cool.

Korean cucumber and tomato salad for the winter

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

Korean cucumber salad with tomatoes will perfectly complement the bell pepper

Preparation:

1. Put the sliced ​​cucumbers in a large bowl, add salt and leave for several hours, waiting for the juice to start.
2. At this time, lightly fry onions in oil, cut into halves of rings. Add tomato and bell pepper slices. 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 stir gently.
4. Fill prepared 1 liter jars with Korean-style salad. Sterilize for 25 minutes in a container of boiling water.
5. Close the jars with lids, wrap them up and wait until they cool completely.

Cucumber salad in Korean "You will 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 pungency - depending on the preferences of the culinary specialist and his household. The combination of dry adjika with garlic and aromatic coriander seeds will make the taste of the salad richer and brighter.

Korean cucumbers with adjika and coriander seeds are spicy and aromatic

Preparation:

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

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

Korean pickled cucumbers with bell pepper

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

Bulgarian pepper will perfectly complement Korean cucumbers

Preparation:

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

Korean cucumber salad for the winter with basil

This Korean-style cucumber appetizer for the winter is so interesting in taste that it is worth paying special attention to its recipe. To prepare it, you will need very few ingredients, 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 cucumber salad is mustard and basil.

Preparation:

1. Wash cucumbers thoroughly. Soak in cold water for 24 hours.
2. Cut them into small, freeform slices and put them in a large container.
3. Sprinkle with salt, sugar, mustard seeds, black pepper and stir.
4. Add crushed garlic and finely chopped basil greens. Pour in oil. Put on low heat, let it boil and cook for 15 minutes, stirring gently every now and then.
5. Add vinegar 5 minutes before removing the dish from the stove.
6. Fill ready-made sterile jars with snacks (preferably with a capacity of 0.5 liters), roll up and wait for cooling.

Korean cucumber salad for the winter: 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 appetizer. It is he who gives the salad a spicy and unusual taste associated with the mysterious exoticism of Asia.

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

Preparation:

1. Cut the washed cucumbers and peeled carrots into thin strips.
2. Finely chop the cloves of garlic with a knife.
3. Place vegetables in a large saucepan, add garlic and spices to them.
4. In a separate container, mix the soy sauce, oil, vinegar, sugar and salt.
5. Pour the marinade over the cucumbers and carrots. Stir, then leave for 2-3 hours.
6. Arrange the Korean cucumbers 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 hermetically, cover with a blanket and cool completely.

Storage rules

Jars of salad for the winter "Korean 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 moment of preparation. Thanks to the vinegar, which is part of the recipe and acts as a preservative, cucumbers remain crispy and dense throughout the storage period, and the taste of the salad does not change.

Conclusion

Korean cucumbers for the winter are an excellent option for seasonal vegetable preparation for future use.Among the huge number of existing recipes, one can easily find those that will appeal to both lovers of spicy dishes and those who prefer more delicate salads. Those who choose the simplicity of composition and preparation, as well as experimenters, fans of unusual ingredients, will be pleased. This dish is not difficult to prepare, and the result will surely please the majority. In the cold season, Korean cucumbers will undoubtedly take their place on the table and perfectly complement many hot main dishes.

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