Korean cucumbers for the winter through a grater

Korean cucumbers for the winter on a grater will help diversify food at any time of the year. The workpiece is rich in vitamins, thanks to this it strengthens the immune system and protects against viral diseases.

How to properly preserve grated Korean cucumbers

To prepare Korean-style cucumbers 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. It is necessary to change the water several times, as the liquid draws bitterness out of the cucumbers.

You can take fruits of any shape and size. Even overgrown ones are suitable. It is best to grate vegetables with a Korean-style carrot grater, but if it is absent, you can use the usual large one. In order for the fruits to start juice quickly, they are first salted, and then kneaded by hands.

The volume of salt, pepper, garlic and sugar can be reduced or increased according to taste preferences. By experimenting with seasonings and spices, it is easy to create tastes ranging from mild sweet to pungent.

Cucumbers for the winter are not sterilized for a long time, as they can quickly digest and turn into an 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

Cucumbers in Korean, grated for the winter, are tasty, aromatic and crispy.

You will need:

• garlic - 14 cloves;
• freshly picked cucumbers - 3 kg;
• refined oil - 100 ml;
• coriander - 10 g;
• carrots - 500 g;
• onions - 500 g;
• seasoning in Korean - 1 pack;
• 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. Cut the onion into half rings. Puree the garlic cloves.
3. Transfer all prepared ingredients to a large basin. Add coriander, sugar, seasoning. Salt. Pour in oil and vinegar. Stir with your hands.
4. Leave until the products are juiced. It will take about two hours.
5. Transfer to a large saucepan. Put on minimum heat. Cook for a quarter of an hour.
6. Transfer to sterilized jars and roll up. Turn over. Cover with a warm cloth and leave until the salad is completely cool.

Korean style cucumbers in tomato sauce

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

You will need:

• seasoning for carrots in Korean - 10 g;
• cucumber - 1 kg;
• table salt - 25 g;
• sugar - 600 g;
• bitter pepper - 0.5 pod;
• 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. Remove the seeds from the pepper. Cut it into rings.
2. Pour boiling water over the tomatoes and peel them off. Cut the pulp into wedges. Send to a blender bowl and chop.
3. Pass the garlic cloves through a press.
4. Transfer all prepared foods to a saucepan. Add sugar, seasoning. Salt. Put on low heat.Simmer for half an hour.
5. Pour in vinegar. Cook for five minutes. Pour into prepared containers and roll up.

Grated Korean cucumbers with bell pepper for the winter

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

You will need:

• 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. Rinse vegetables. Cut off the ends from each cucumber. Grate with carrots.
2. Chop the bell pepper into strips. Connect all prepared components.
3. Pour in vinegar. Sweeten. Add seasoning and salt. Add finely chopped hot pepper and garlic passed through a press.
4. Stir thoroughly with your hands. Close the lid and leave for three hours.
5. Sterilize containers and boil lids. Fill with salad. Place in a wide saucepan, after covering the bottom with a cloth.
6. Pour water up to the shoulders. Boil and sterilize for 20 minutes.
7. Get it out and roll it up. Turn over. Leave under a blanket until it cools completely.

Recipe for the winter Korean cucumbers through a grater with seasoning

Another easy and simple cooking option that even a novice hostess can handle. The salad turns out to be juicy and moderately sweet.

You will need:

• 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. Rinse vegetables thoroughly.
2. Pour vinegar into the oil. Add spices and seasoning. Add the garlic passed through a press. Put on medium heat and bring to a boil, stirring constantly. Turn off the heat and leave for two hours.
3. Sterilize banks. Boil the lids.
4. Grate vegetables on a Korean grater. Mix. Squeeze lightly with your hands. Transfer to banks. Leave a little space on top, as the vegetables will let the juice out.
5. Boil the marinade and pour into the container up to the neck. Roll up.
6. Turn the cans over and wrap them up with a blanket. Insist until completely cooled.

Korean cucumbers for the winter through a grater with hot pepper

The appetizer turns out to be spicy, juicy and melting in the mouth. For cooking, you can use not only high-quality fruits, but also substandard ones.

You will need:

• hot peppers - 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. Rinse vegetables. Grate. It is best to use Korean. Pass the garlic cloves through a press.
2. Combine vegetables with vinegar, oil and seasonings in a large container. Leave on for 11 hours.
3. Transfer to sterilized jars. Sterilize for a quarter of an hour. Roll up.

Storage rules

Korean cucumbers, cooked for the winter, are stored only in a cool room. A cellar or pantry is well suited for this purpose. You cannot store the workpiece in the apartment, as it can swell. The ideal temperature is + 2 ° ... + 8 ° С.

Conclusion

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

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