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Korean Canned Cucumbers

Korean Canned Cucumbers


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Korean food is gaining more and more positions in our country. This is not about extreme food addictions of Koreans, but about their love of spices and recipes with them. What a crazy popularity carrots are in Korean! Rarely what holiday will do without her. It will be even more surprising to find out that conservation also did not stand aside from this: now, at the peak of popularity, cucumbers canned in winter in Korean.

Spicy grated salad: recipe with cucumbers and carrots

The preservation of cucumbers for this recipe brings amazing results. This is a kind of salad, the basis of which is cucumbers with carrots. The dish is completely ready to eat and serves as an excellent side dish or appetizer.

What you need to cook for him:

  • about three kilograms of freshly cut cucumbers;
  • half a kilogram of carrots and onions;
  • two hundred gram glass of granulated sugar;
  • half a two hundred gram glass of vinegar;
  • a couple of heads of garlic;
  • a pack of spicy seasoning for vegetables in Korean;
  • half a two hundred gram glass of salt;
  • cans of 0.5 liters;
  • half a two hundred gram glass of vegetable oil;
  • key for conservation;
  • caps for preservation;
  • special grater.

How to do:

  1. Wash and clean the components to be washed and cleaned.
  2. In a large basin, grate on a special grater first a carrot, then cucumbers.
  3. Pass the garlic through a press and mix with the rest of the ingredients.
  4. Cut the onion into thin cubes and add to the vegetables.
  5. Mix gently. Without fanaticism: it is necessary that the mixture is uniformly saturated with seasoning, sugar and salt. We leave the salad for a couple of hours and wait until the vegetable mixture starts up the juice
  6. During this time, you need to prepare the container: thoroughly wash it with detergent and soda, sterilize it in the oven for at least a quarter hour at maximum temperature.
  7. Arrange the finished salad on the prepared container, cover and put on sterilization in water for at least 20 minutes from the moment of boiling the liquid in the jar.
  8. Go through the lid with a key. Set to cool, wrapped in a blanket.

"Proud Korean"

This is a great recipe for a winter cucumber snack. It is also perfect as a side dish for any main dishes. It can be safely put on the festive table.

What you need to cook for him:

  • 4000 grams of elastic young cucumbers;
  • a large cup of granulated sugar;
  • as much vinegar;
  • the same amount of vegetable oil;
  • 1000 grams of carrots;
  • A 15-gram pack of special Korean seasoning;
  • three large heads of garlic;
  • a third of a cup of salt;
  • half liter cans;
  • rolling covers for them;
  • sealing key;
  • Korean special vegetable grater.

How to cook:

  1. Sort cucumbers, wash, pour cold, clean water for a couple of hours.
  2. While the cucumbers are in the water, prepare containers and other vegetables. To do this, wash the cans with a cleaning agent and soda, rinse them well and put on a 15-minute sterilization.
  3. Now let's take a look at carrots and other ingredients. To do this, first you need to clean, wash and grate on a special grater. Pass the garlic through a press, add to the carrots.
  4. For cucumbers, cut off the edges and cut them into 4 parts. Add to carrots.
  5. In a small bowl, mix the marinade from the remaining ingredients. In order for the crystals of sugar and salt to dissolve better, the vegetable oil must be heated.
  6. Pour the mixture with cucumbers, mix. Cover and marinate in the cold for about 6 hours.
  7. Then mix and fill the container with the mixture.
  8. We put on sterilization in water for a quarter of an hour.
  9. Roll up.

"Eastern cucumbers"

This recipe is more familiar to us, but has subtle notes of the East with its fragrant and fragrant spices.

You can cook a dish using both hot and regular seasoning.

What you need to cook for him:

  • cucumbers
  • salt;
  • sugar;
  • vinegar;
  • garlic;
  • seasoning for Korean vegetables (1 pack per liter of brine);
  • vegetable oil;
  • liter containers for conservation;
  • sealing covers and a key for them.

How to cook:

  1. Cucumbers are needed young and small in size. Wash them thoroughly and put them into prepared containers. It does not need to be sterilized, wash well enough.
  2. Lay layers of cucumbers with garlic plates.
  3. Pour with boiling water, cover and leave for a quarter of an hour.
  4. Drain the water from the container into the pan, add a couple of tablespoons of salt for each liter of it, twice as much sugar, seasoning, a cup of vegetable oil.
  5. Bring to a boil, reduce heat and let stand for another five minutes.
  6. Pour 30 grams of vinegar into the jars.
  7. Pour banks with a steep brine, roll up.

With bell pepper: a simple recipe

Due to the balanced sharpness, cucumbers according to this recipe can be served on both an adult and a children's table. They are suitable for serving as snacks and just supplements for dinner. The aroma of pepper and the taste of Korean spices will not leave anyone indifferent.

What you need to cook for him:

  • a little more than a kilogram of cucumbers;
  • a quarter kilogram of carrots;
  • as much sweet pepper;
  • a large head of garlic;
  • one mustard;
  • granulated sugar - about two tablespoons with a mountain;
  • salt - one tablespoon;
  • A 50-gram stack of vinegar;
  • A 15-gram pack of special seasoning;
  • 0.5 liter containers;
  • lids and key for seaming.

How to cook:

  1. Wash the cucumbers, cut off the edges and chop into quarters.
  2. Wash the pepper, peel the seeds and the tail, chop in thin strips.
  3. Peel the carrots, wash, grate on a special grater.
  4. Mix everything in a deep basin.
  5. Put garlic, passed through the press, as well as other components. Stir thoroughly until the spices evenly cover all the vegetables.
  6. Marinate for at least 5 hours in a cool place.
  7. Carefully prepare the container: wash and sterilize.
  8. Put vegetables in jars and put on sterilization for a quarter of an hour.
  9. Roll up. Cool.

Cranberry Recipe

The highlight of cucumbers will be not only fragrant seasoning, but also sweet and sour cranberries. But this is not only tasty, but also very useful.

What you need to cook for him:

  • about one and a half kilograms of freshly cut cucumbers;
  • a quarter kilogram of carrots and onions;
  • a 100 gram glass of granulated sugar;
  • half of the above glass of vegetable oil;
  • fifty grams of salt;
  • fifty milliliters of vinegar;
  • a couple of cloves of garlic;
  • half a packet of spicy seasoning for vegetables in Korean;
  • a quarter kilogram of cranberries;
  • half liter cans for preservation;
  • sealing key;
  • sealing covers;
  • grater for carrots.

How to cook:

  1. Rinse all vegetables thoroughly with water and peel.
  2. In a large pan, grate carrots and cucumbers on a special grater.
  3. Cut onions in half rings, wash the berries.
  4. Pass the garlic through the press. Mix all.
  5. Mix gently. Leave the salad for a couple of hours.
  6. Wash and sterilize containers.
  7. Arrange cucumbers on prepared containers and sterilize for a quarter of an hour.
  8. Go through the lid with a key.

The salad should cool when wrapped in a blanket.

Tasty Korean cucumber salad for the winter (video)

Be sure to try the recipes and experiment, you will succeed!


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