Cucumbers are among the most affordable vegetables when it comes to the summer season. In winter, prices for them strongly jump, and only greenhouse fruits that do not have pronounced taste and aroma can be purchased at this time of the year. That is why most housewives, even without their own garden, tend to procure these vegetables for future use. They are salted, pickled, made of multi-component snacks. Cucumber salad for the winter in Korean can be preserved from both young and overgrown fruits, which makes it even more profitable. You can prepare canned food according to different recipes, but none of the options for snacks are among the difficult to prepare dishes.
Cooking Features
In order to make a delicious Korean cucumber salad for the winter, you do not have to have a great culinary talent. This task will be capable of even a novice hostess, if she knows and takes a few moments into account.
- Using over-ripened cucumbers for salad, peel them from the coarse skin using a peeler and remove the areas with large seeds by cutting the fruit into 4 pieces along.
- The nature of chopping vegetables for salad depends on the specific recipe. Young cucumbers are usually cut into circles or bars, old ones are rubbed on a grater for Korean salads or on a regular one with large holes. Carrots are cut into thin strips or crushed on a special grater. Onions and peppers are cut into thin half-rings or quarter-rings of the rings, but sometimes pepper is required to be cut into strips. The taste of the snack depends not only on the composition, but also on how the vegetables are sliced.
- Korean salads have a spicy taste, but they don’t have to burn in the mouth after eating. The cook has the right to regulate the degree of spiciness of the finished snack according to his taste, reducing or increasing the amount of pepper and garlic.
- When working with pepper and garlic, you must protect your hands with gloves, otherwise you may get burned skin.
- When harvesting cucumber salad in Korean for the winter, it should be spread on previously sterilized jars. Close the snack metal lids of any configuration, if only they provide tightness. Plastic covers are not suitable for this. Regardless of the type of lids used, they must be boiled before use.
The technology of cooking cucumber salad in Korean may be different, it depends on the specific recipe. Preparing a snack, you need to focus on the instructions accompanying the selected recipe, then there will be no mistakes.
Cucumber salad with carrots and onions in Korean
Composition (for 2, 5 l):
- cucumbers - 2 kg;
- carrots - 0, 5 kg;
- onions - 0, 25 kg;
- Korean salad seasoning - 10 g;
- garlic - 2 cloves;
- fresh parsley - 50 g;
- refined vegetable oil - 100 ml;
- table vinegar (9 percent) - 50 ml;
- salt - 15 g;
- sugar - 50 g;
- black ground pepper - 5-10 g.
Method of preparation:
- Wash cucumbers, put in a pan or a bucket of cold water, leave for 1, 5-2 hours. This is to give the fruit more crispness. Do not soak vegetables for longer than the specified time, as they will begin to sour.
- Cut off the tips of the cucumbers, cut the fruits into 4–8 parts along and 2–4 parts across, depending on the size of the fruits used.
- Wash, scrape carrots, blot it with a napkin. Grind grated for cooking Korean salads. If you do not have such a device, you can simply chop the carrot into small strips.
- Put the carrots to the cucumbers.
- Free the bulbs from the husk, cut into thin half-rings. Put to other vegetables.
- Finely chop the garlic cloves with a knife, add to cucumbers, carrots and onions.
- Wash the parsley, let it dry, chop finely, sprinkle over the vegetables, stir.
- Heat the oil in a frying pan, add spices. Hold the oil with spices on the stove for half a minute, remove from heat. Mix the butter with the sugar, salt and vinegar. Pour this mixture of vegetables, mix.
- Leave the salad for 3-4 hours in the fridge so that the vegetables can be marinated and put in juice. Stir them every hour.
- While vegetables are pickling, wash and sterilize the jars that fit the lids.
- Fill the jars with lettuce, tamping it with a spoon. Pour marinade.
- Cover the jars with lids.
- At the bottom of a large pot, lay a towel, put cans on it.
- Pour water into the pan so that its level reaches the hangers of the cans.
- Put the saucepan on the stove and over low heat bring the water poured into it to the boil.
- Sterilize the jars with salad for 15-30 minutes, depending on their volume: 15 minutes sterilize half-liter jars, 30 minutes - liter.
- Carefully remove the jars from the pan, seal her the cork tightly.
- If you want to increase the stability of the snacks, turn over the cans and cover them with a blanket, leaving them to cool in the conditions of a steam bath. If it is important for you to preserve the crispness of cucumbers, it is advisable to abandon this procedure.
This is one of the simplest and at the same time popular Korean cucumber salad recipes for the winter.
Korean style cucumber salad with bell peppers
The composition (1, 5 l):
- cucumbers - 1 kg;
- carrots - 0, 25 kg;
- Bulgarian pepper - 0, 25 kg;
- garlic - 50 g;
- hot peppers - to taste;
- Korean carrot seasoning - 10 g;
- sugar - 60 g;
- table vinegar (9 percent) - 60 ml;
- salt - 25 g.
Method of preparation:
- Wash cucumbers, dry with a napkin, cut into sticks or large straws.
- Peel, wash, blot carrots with a napkin. Grate it using a special grater.
- Peppers (both bitter and sweet) should be stripped of seeds. Chop bitter pepper with a knife as much as possible, sweet chop straws.
- Finely chop the garlic with a knife.
- Cucumbers, both types of pepper, carrots, garlic, fold in a bowl.
- Separate the vinegar, seasoning, sugar and salt separately, beat with a whisk.
- Pour marinade in vegetables, mix. Leave for a few hours in a cool place.
- Spread the salad over prepared cans, cover with lids. Sterilize for 20-40 minutes.
- Roll up the cans.
Once the salad, which has been closed under this recipe, has cooled, you can put it in the pantry or any other place where you usually store supplies for the winter.
Korean salad of cucumbers and fried vegetables
Composition (for 2, 5 l):
- cucumbers - 2 kg;
- sweet pepper - 0, 5 kg;
- tomatoes - 0.5 kg;
- onions - 0, 25 kg;
- refined vegetable oil - as required;
- garlic - 5 cloves;
- salt, black and red pepper, coriander - to taste;
- Apple Cider Vinegar (6%) - 50 ml.
Method of preparation:
- Cut cucumbers into slices or bars, sprinkle with salt. Leave on 1, 5-2 hours.
- Cut the tomatoes into medium-sized slices. Preference is better to give strong fruit, so they do not lose shape during roasting.
- Pepper seed remover. Cut into quarters rings.
- In the same way as pepper, chop the peeled onions.
- Heat the oil, brown the onion in it for 3-4 minutes. Add pepper, fry it until soft. Add tomatoes, continue frying for 5-10 minutes.
- Transfer the roasted vegetables to a bowl. Press and add cucumbers to the rest of the vegetables. Put garlic into the vegetables. Stir. Add seasonings. Stir once more.
- Spread snacks on prepared cans, pour vinegar into cans. Sterilize for 20-40 minutes. Roll up.
Appetizer prepared according to this recipe has an unusual taste with notes typical of Korean salads. Store it at room temperature.
Korean cucumber salads are a savory snack that has a fresh taste and aroma. The composition often includes onions, carrots, sweet and bitter peppers. Snack itself is well stored in the refrigerator, but it can be prepared for future use according to special recipes that allow the salad to be stored at room temperature.
