Korean cucumbers with carrots for the winter: step by step recipes with photos

Korean cucumbers with carrots for the winter is a spicy, spicy dish that goes well with meat. The delicate taste of cucumbers gives freshness, and the variety of spices adds pungency. Preparing a spicy salad for the winter is not difficult, you just need to follow the principles of conservation and follow the recipe. The variety of options for the classic cooking method ensures its popularity: there is sure to be exactly the snack that will become your favorite.

Rules for canning Korean cucumbers with carrots

Canning cucumbers for the winter with Korean carrots has its own subtleties:

• vegetables and root vegetables, it is advisable to take young, intact. Discard rotten and sour ingredients;
• pimply, pickling varieties of cucumbers are preferable;
• in carrots, be sure to cut off the green parts. If the greens have captured the entire core, it is better not to use the root vegetable: it will give the dish a tart, herbaceous aftertaste;
• the container in which the salad will be stored must be sterilized for 15-20 minutes in a convenient way - over steam, in an oven, in a container with boiling water. Also, metal lids are subject to boiling, for at least 10 minutes;
  
• nylon caps can be used if the workpiece is stored in the refrigerator;
• closed jars with hot salad must be turned over and wrapped with a blanket, blanket or jacket for a day so that the product cools slowly;
• cutting products can be of any shape: on a "Korean" grater, on a regular grater, straws, slices, circles or slices, as the hostess likes.

Is it possible to make cucumbers with ready-made Korean carrots for the winter

Ready-made Korean-style carrots, bought in a store or made by hand, are great for harvesting with cucumbers for the winter. Since it is already marinated, you just need to add the required amount of cucumbers and spices, then leave the salad for several hours. After which it can be heat treated and rolled into cans.

Classic Korean cucumbers with carrots for the winter

This step-by-step recipe for cucumber with Korean carrots for the winter is very easy to follow.

Ingredient List:

• cucumbers - 3.1 kg;
• carrots - 650 g;
• onions - 0.45 kg;
• any oil - 0.120 l;
• vinegar 9% - 110 ml;
• granulated sugar - 95 g;
• salt - 60 g;
• a mixture of allspice and black peppers to taste.

Cooking steps:

1. Rinse the cucumbers, cut off the stalks, chop with cubes or straws.
   
2. Rinse the carrots, peel, rinse again. Grate coarsely.
   
3. Peel the onion, rinse, cut into half rings.
   
4. Pour all the ingredients into a plastic or enamel bowl, lay out the rest of the ingredients and mix well. Leave to marinate for 3.5-5 hours at a temperature not exceeding 18^about.
   
5. Put the ready-made Korean salad in jars, firmly touching and adding juice. Place in a saucepan with water on a hanger, cover and sterilize for 10-13 minutes. Cork, turn upside down and wrap up for a day.
   

Spicy cucumbers with carrots and Korean seasoning for the winter

The exquisite taste of this Korean-style winter snack will appeal to households and guests. Lovers of all kinds of eggplants will be especially happy.

Required products:

• cucumbers - 2 kg;
• young eggplants - 1 kg;
• carrots - 2 kg;
• seasoning in Korean - 2 pack;
• salt - 80 g;
• sugar - 190 g;
• vinegar 9% - 80 ml.

Cooking method:

1. Wash the cucumbers and cut into thin slices.
   
2. Wash carrots well, peel, chop into strips.
   
3. Wash the eggplants, cut into rings, then into cubes, sprinkle with salt for half an hour, rinse in cold water, squeeze.
   
4. Sterilize jars as conveniently, in the oven or in boiling water.
   
5. Put the eggplants in a hot frying pan with oil and fry until golden brown. Combine all products, mix thoroughly, put in a glass container.
   
6. Sterilize for 20-30 minutes, covered with lids. Cork hermetically, leave to cool slowly.
   

Korean cucumber salad with carrots, garlic and coriander

Pickled cucumbers with Korean carrots for the winter have a surprisingly soft, exquisite taste.

Composition:

• cucumbers - 2.8 kg;
• carrots - 0.65 kg;
• garlic - 60 g;
• sugar - 140 g;
• salt - 80 g;
• coriander - 8 g;
• hot pepper and paprika - to taste;
• vinegar - 140 ml;
• any oil - 140 ml.

Manufacturing steps:

1. Rinse cucumbers well and cut into slices.
   
2. Thoroughly peel the root vegetables, wash, chop, salt.
   
3. Crush the garlic, mix with spices, oil, vinegar.
   
4. Mix all ingredients thoroughly. Put in a cool place for 2-5 hours, then boil and simmer for 12-25 minutes until the cucumbers are olive green.
   
5. Put the finished Korean dish in a container, pouring juice under the neck, seal hermetically and leave to cool for a day.
   

Harvesting Korean cucumbers for the winter with carrots and bell peppers

Sweet pepper gives Korean-style cucumber salad a sweet-spicy, rich taste, makes it more attractive and appetizing.

Prepare:

• cucumbers - 3.1 kg;
• sweet pepper - 0.75 kg;
• carrots - 1.2 kg;
• turnip onions - 0.6 kg;
• horseradish root - 60 g;
• garlic - 140 g;
• sugar - 240 g;
• salt - 240 g;
• vinegar 9% - 350 ml;
• pepper - 15 peas.

How to cook:

1. Wash the cucumbers well, cut them lengthwise into 4-6 pieces, then cut into bars.
   
2. Rinse root crops, peel. Grate or chop with long straws.
   
3. Peel the onion, cut into half rings, remove the seeds from the peppers, cut into slices.
   
4. Mix all components thoroughly, fill the jars under the neck, cover and sterilize from 18 to 35 minutes, depending on the volume.
   
5. Pre-sterilize the jars for at least 15 minutes.
   
6. Seal the Korean salad hermetically, leave to cool.
   

Such a Korean cucumber salad for the winter is a storehouse of useful minerals and vitamins.

Spicy salad for the winter of cucumbers with Korean carrots and red pepper

Those who like it a little spicier will love this recipe for Korean cucumbers with chili peppers.

You need to take:

• cucumbers - 2.2 kg;
• carrots - 0.55 kg;
• garlic - 90 g;
• chili pepper - 3-5 pods;
• dill greens - 40 g;
• salt - 55 g;
• sugar - 80 g;
• vinegar 9% - 110 ml;
• any oil - 250 ml;
• Korean seasoning - 15 g.

Preparation:

1. Squeeze the garlic through the garlic, chop the dill, rinse the pepper, remove the seeds, chop.
   
2. Chop the cucumbers.
   
3. Cut the root vegetable into strips.
   
4. Mix all the ingredients in an enamel or ceramic dish, marinate for up to 4.5 hours in a cool place.
   
5. Place in a prepared container, sterilize for a quarter of an hour, seal tightly.
   

Recipe for the winter of cucumbers with carrots, Korean seasoning, basil and garlic

Preparations for the winter of cucumbers with Korean carrots are so tasty that they are eaten first.

Have to take:

• cucumbers - 3.8 kg;
• carrots - 0.9 kg;
• garlic - 40 g;
• any oil - 220 ml;
• vinegar 9% - 190 ml;
• Korean seasoning - 20 g;
• salt - 80 g;
• sugar - 170 g;
• dill and basil - 70 g.

Cooking process:

1. Wash all vegetables. Peel and crush the garlic. Tear off the leaves from the basil.
   
2. Cut the cucumbers into quarters.
   
3. Rub the carrots coarsely.
   
4. Mix all ingredients, marinate for 3-4.5 hours, put in jars and sterilize. Seal.
   

Winter salad of cucumbers and carrots with Korean seasoning and mustard

An excellent uncomplicated recipe without further heat treatment for the winter.

Have to take:

• cucumbers - 3.6 kg;
• carrots - 1.4 kg;
• any oil - 240 ml;
• vinegar - 240 ml;
• salt - 130 g;
• sugar - 240 g;
• mustard seeds - 40 g;
• Korean seasoning - 20 g.

How to cook:

1. Wash the vegetables. Peel and chop the carrots.
   
2. Cut the cucumbers into quarters, add all the other ingredients, mix. Simmer over low heat for 13-25 minutes until the color of the cucumbers changes.
   
3. Put in jars, cork.
   

The salad is easy to make and has excellent taste characteristics.

Korean cucumber salad for the winter with carrots and cilantro

Cilantro gives an original, spicy flavor.

Composition:

• cucumbers - 2.4 kg;
• carrots - 600 g;
• fresh cilantro - 45-70 g;
• salt - 40 g;
• sugar - 60 g;
• any oil - 170 ml;
• vinegar - 60 ml;
• garlic - 40 g;
• horseradish leaf - 50 g;
• hot pepper, paprika, coriander - 15 g.

How to cook:

1. Peel the garlic, pass through a garlic press, rinse the cilantro, chop.
   
2. Cut the cucumbers into long thin slices.
   
3. Rub the root crop.
   
4. Mix all the ingredients in a faience or enamel container, marinate for up to 4.5 hours.
   
5. Put pieces of horseradish leaf on the bottom of the cans, put the salad, cover and sterilize for 20-30 minutes, roll up.
   

A very simple recipe for Korean cucumbers for the winter with carrots

If there is no time or opportunity to prepare the carrots on your own, you can simplify the task and preserve cucumbers with ready-made Korean carrots for the winter.

Would need:

• cucumbers - 2.9 kg;
• Korean carrots from the store - 1.1 kg;
• vinegar - 50 ml;
• any oil - 70 ml;
• salt, sugar, spices - to taste.

Step by step recipe:

1. Cut the cucumbers into quarters.
   
2. Put the Korean carrots and mix with the cucumbers.
   
3. Remove the sample, sprinkle with spices, salt, sugar to taste, pour with oil and vinegar. Leave to marinate for 2.5-4.5 hours. Boil and cook for a quarter of an hour, until the cucumbers are olive.
   
4. Arrange in banks, roll up.
   

Storage rules

Korean cucumbers with carrots, harvested for the winter, must be stored in clean, dry rooms, well ventilated, away from heating appliances and heat sources. It is necessary to protect the conservation from direct sunlight and temperature extremes. A cellar or other room with a temperature no higher than 8-12 is preferred.^about... Hermetically sealed cans can be stored:

• at a temperature of 8-15^about C - 6 months;
• at a temperature of 15-20^about From - 4 months.

Banks closed with nylon lids should be stored in the refrigerator for no more than 60 days. Started canned food must be consumed within a week.

Conclusion

Korean cucumbers with carrots for the winter can be prepared in a variety of ways, using other vegetables, herbs and spices. Subject to the technology and storage conditions, you can pamper your family and guests with wonderful salads until next season. Step-by-step recipes are simple, available for both experienced housewives and beginners. Experimenting with the composition of the products, you can choose the most impressive and delicious combination that will become the highlight of the family table every year.

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