Korean style cucumbers with mustard for the winter: the most delicious recipes

Korean cucumbers with mustard for the winter are an excellent substitute for pickled and salted vegetables. The appetizer turns out to be spicy, aromatic and very tasty. Cucumbers of various sizes and shapes, as well as overgrown cucumbers, are suitable for cooking.

Secrets of cooking cucumbers with mustard in Korean

The taste of a winter snack depends on the right spices and seasonings. Aspiring cooks can use a store-bought Korean-style carrot mix. When buying, pay attention that only natural ingredients are included in the composition. If there is monosodium glutamate, then experienced chefs do not recommend purchasing such a mixture.

If overripe fruits are used for the salad, then the skin must be cut off from them and places with a large number of seeds are removed, since they are very dense.

Grind the vegetable in different ways. The size and shape depends on the selected recipe. Young specimens are most often cut into bars or circles, and the overgrown ones are rubbed. Use a Korean carrot grater. In its absence, crushed into thin strips. The onions are cut into quarters or half rings, and the peppers are cut into strips.

All Korean salads for the winter are famous for their piquant aftertaste and pungency, which can be adjusted as desired. To do this, independently change the volume of added garlic and hot pepper.

To make the cucumbers the most dense and crisp, they are soaked in ice water before cooking. They should not be kept in liquid for more than two hours, as the fruits can sour.

Spread the salad only in sterilized jars, and cover with boiled lids. There is no need to wrap the blanks after sealing. This process helps to improve the storage of canned food, but negatively affects the taste of Korean cucumbers. Due to prolonged exposure to warmth, they lose their crispness.

Various technologies are used to prepare snacks for the winter. It all depends on the recipe you choose. In the process, cooks are guided by a step-by-step description and observe proportions in order to avoid mistakes.

Korean style spicy cucumbers with dry mustard

The proposed recipe for Korean cucumbers with mustard will delight you with its taste until next summer season. Prepare a dish from fruits of any degree of ripeness.

You will need:

• sugar - 130 g;
• garlic - 13 cloves;
• cucumbers - 1.7 kg;
• salt - 60 g;
• red pepper - 10 g;
• dry mustard - 10 g;
• seasoning for Korean carrots - 15 g;
• carrots - 600 g;
• vinegar 9% - 120 ml;
• refined oil - 120 ml.

Step-by-step description of the process:

1. Rinse the fruit. Cut off the edges. Remove the skin and core from overgrown specimens. Cut into equal parts.
2. Grate carrots. A Korean grater is best suited for this purpose. Stir in cucumbers.
3. Fill in oil. Salt. Sprinkle with the dry ingredients listed in the recipe. Pour in vinegar. Stir and leave for five hours.
4. Transfer to banks. Place the lid on top.
5. Cover the pan with a cloth and place the containers. Pour in water. Leave on medium heat for 25 minutes. You cannot keep it longer, otherwise the salad will take on an ugly look.
6. Take out the blanks and cork.

Cut each cucumber into quarters

Delicious Korean Cucumber Recipe with Mustard

Many people love the taste of Korean salads, but do not know that they can be corked for the winter. With the addition of hot pepper and mustard, the preparation turns out to be spicy and aromatic.

You will need:

• garlic - 4 large heads;
• dry mustard - 10 g;
• sugar - 160 g;
• table salt - 60 g;
• ground black pepper - 40 g;
• vinegar 6% - 240 ml;
• sunflower oil - 220 ml;
• cucumbers - 4 kg;
• hot pepper - one pod in each jar.

Step by step process:

1. Cut the washed cucumbers into medium-sized rings. Chop the peeled garlic cloves. The shape does not affect the taste.
2. Transfer prepared ingredients to a saucepan. Add dry food.
3. Pour in vinegar and oil. Stir and leave for six hours.
4. Transfer to prepared containers, adding pepper pod to each.
5. Place in a high basin so that the water reaches the shoulders.
6. Leave on medium heat for a quarter of an hour. Cool and tighten with lids.

For a more pungent taste, red pepper pods are added to the salad for the winter.

Korean cucumber salad with garlic and mustard

The recipe for cucumbers with Korean carrots and mustard with the addition of hot spices will appeal to all lovers of savory snacks.

You will need:

• garlic - 4 cloves;
• ground red pepper - 10 g;
• coriander - 5 g;
• vegetable oil - 120 ml;
• mustard beans - 20 g;
• salt - 30 g;
• vinegar - 80 ml;
• carrots - 300 g;
• sugar - 10 g;
• soy sauce - 80 ml;
• cucumbers - 800 g.

The process of cooking vegetables in Korean:

1. Chop the cucumbers. The bars should be about the same size and a maximum length of 5 cm. Salt and leave for a quarter of an hour. Drain the juice.
2. Grate the remaining vegetable with a Korean carrot grater. Pass the garlic through a press. Connect all prepared components.
3. Add remaining ingredients. Insist one hour.
4. Arrange in clean jars. Place in a pot of water.
5. Sterilize for a quarter of an hour. Seal.

For spiciness, you can add more garlic to the salad for the winter.

Cucumbers with Korean mustard without sterilization

Harvesting for the winter is served as a separate dish and as an addition to potatoes and boiled cereals.

You will need:

• cucumbers - 2 kg;
• salt - 50 g;
• carrots - 500 g;
• garlic - 5 cloves;
• sugar - 100 g;
• ground hot pepper - 5 g;
• mustard beans - 10 g;
• vegetable oil - 80 ml;
• paprika - 5 g;
• vinegar (9%) - 70 ml.

Step by step process:

1. Squeeze the garlic cloves through the garlic. Cut the cucumbers into pieces. Grate the orange vegetable for carrots in Korean or thinly chop with a knife. Mix.
2. Combine with all ingredients listed in the recipe. Put on minimum heat. Boil. Remove from stove. Cover with a lid for four hours.
3. Transfer vegetables to jars. Boil the marinade and pour over the blanks.
4. Roll up immediately.

If there is no Korean-style carrot grater, then the vegetable can be cut into thin strips

Korean cucumber salad with mustard seeds and herbs

The crispy blank will delight everyone with its taste.

Required components:

• cucumbers - 4 kg;
• peppercorns;
• salt - 200 g;
• bay leaf - 5 g;
• mustard seeds - 40 g;
• dill - 150 g;
• garlic - 4 cloves;
• vinegar - 200 ml;
• vegetable oil - 200 ml.

Step by step process:

1. Cut vegetables into circles. Chop greens. Chop the garlic.
2. Add the rest of the food. Leave on for three hours.
3. Transfer to prepared jars. Pour brine to the brim.
4. Place in a saucepan. Sterilize for a quarter of an hour. Roll up.

Dill is better to add fresh

Korean cucumbers with mustard and carrots

Spices will help make the preparation for the winter fragrant. In terms of taste, the variation resembles classic pickled cucumbers.

You will need:

• black pepper - 25 peas;
• mustard beans - 20 g;
• small cucumbers - 4.2 kg;
• vegetable oil - 230 ml;
• vinegar 9% - 220 ml;
• Korean-style carrot seasoning - 20 g;
• carrots - 580 g;
• sugar - 210 g;
• salt - 40 g;
• garlic - 7 cloves;
• dill - 1 umbrella in each jar.

Step by step cooking:

1. Cut each cucumber into quarters. Chop the carrots. Grind the garlic cloves. Mix.
2. Add the ingredients listed in the recipe, except for the dill. Stir. Set aside for five hours.
3. Transfer to prepared containers. Add a dill umbrella to each.
4. Pour the remaining marinade to the brim. Seal.

For harvesting for the winter, carrots are cut into bars

Storage rules

Salad prepared for the winter is stored in a basement, which is not exposed to the sun's rays. Temperature range - + 2 ° С ... + 10 ° С. If you follow these simple recommendations, the billet will retain its nutritional and taste properties for one year.

Conclusion

Korean cucumbers with mustard for the winter are easy to prepare. If desired, add your favorite spices and seasonings to the composition. The amount of hot pepper is adjusted according to your own preferences.

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