Korean cucumbers for the winter using a grater

Grated Korean cucumbers for the winter will help diversify your diet at any time of the year. The preparation is rich in vitamins, which strengthens the immune system and protects against viral diseases.

How to properly preserve cucumbers in Korean style, grated

To prepare Korean cucumbers for the winter, you should choose fresh fruits, preferably just picked. If this is not possible, then you need to pour cold water over the vegetables and set aside for four hours. You need to change the water several times, as the liquid draws out the bitterness from the cucumbers.

You can take fruits of any shape and size. Even overgrown ones are suitable. It is best to grate vegetables using a Korean carrot grater, but if you don’t have one, you can use a regular large one. In order for the fruits to release juice faster, they are first salted and then crushed by hand.

The amount of salt, pepper, garlic and sugar can be reduced or increased according to taste preferences. By experimenting with seasonings and spices, it's easy to create flavors from mildly sweet to fiery.

Cucumbers for the winter are not sterilized for a long time, as they can quickly be digested and turn into an unappetizing porridge. The appetizer is served with fluffy rice, mashed potatoes, pasta or baked potatoes. You can start tasting immediately after the appetizer has cooled.

Cucumbers for the winter in Korean style, grated with garlic and coriander

Korean-style cucumbers, grated for the winter, turn out 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;
• onion – 500 g;
• Korean seasoning – 1 package;
• sugar – 180 g;
• table vinegar (9%) – 90 ml;
• rock salt – 90 g.

How to cook:

1. Dry the washed vegetables. Grate lengthwise using a Korean carrot grater.
2. Cut the onion into half rings. Puree the garlic cloves.
3. Place all prepared ingredients into a large bowl. Add coriander, sugar and seasoning. Add some salt. Pour in oil and vinegar. Stir with your hands.
4. Leave until the food releases its juice. It will take approximately two hours.
5. Transfer to a large saucepan. Place on low heat. Cook for a quarter of an hour.
6. Transfer to sterilized jars and seal. Turn over. Cover with a warm cloth and leave until the salad has cooled completely.

Cucumbers in tomato in Korean style using a grater

Vegetables of different shapes and sizes do not look attractive when marinated in one container. Therefore, this recipe is an ideal option for preparing a delicious salad and maintaining an attractive appearance.

You will need:

• Korean carrot seasoning – 10 g;
• cucumber – 1 kg;
• table salt – 25 g;
• sugar – 600 g;
• hot pepper – 0.5 pods;
• garlic – 7 cloves;
• tomatoes – 500 g;
• sunflower oil – 90 ml;
• food vinegar 9% – 210 ml.

How to cook:

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 remove the skins. Cut the pulp into slices. Place in a blender bowl and grind.
3. Pass the garlic cloves through a press.
4. Place all prepared products into a saucepan. Add sugar and seasoning. Add some salt. Place on low heat. Simmer for half an hour.
5. Pour in vinegar. Cook for five minutes. Pour into prepared containers and roll up.

Korean cucumbers grated with bell pepper for the winter

Bell peppers give 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 the vegetables. Cut off the ends of each cucumber. Grate together with carrots.
2. Chop the bell pepper into strips. Combine all prepared components.
3. Pour in vinegar. Sweeten. Add seasoning and salt. Add finely chopped hot pepper and garlic passed through a press.
4. Mix 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, having previously covered the bottom with a cloth.
6. Fill with water up to the shoulders. Boil and sterilize for 20 minutes.
7. Take it out and roll it up. Turn over. Leave under the blanket until completely cool.

Recipe for winter cucumbers in Korean style using a grater with seasoning

Another easy and simple cooking option that even a novice housewife can handle. The salad turns out 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 package;
• garlic – 5 cloves;
• vinegar 9% – 30 ml;
• carrots – 500 g;
• ground paprika – 5 g;
• ground black pepper – 5 g.

How to cook:

1. Rinse the vegetables thoroughly.
2. Pour vinegar into the oil. Add spices and seasoning. Add garlic passed through a press. Place over medium heat and bring to a boil, stirring constantly. Turn off the heat and leave for two hours.
3. Sterilize jars. Boil the lids.
4. Grate vegetables on a Korean grater. Mix. Squeeze lightly with your hands. Transfer to jars. Leave some space on top as the vegetables release their juice.
5. Boil the marinade and pour into containers up to the neck. Roll up.
6. Turn the jars over and wrap them in a blanket. Leave until completely cool.

Korean-style cucumbers for the winter, grated with hot pepper

The appetizer is spicy, juicy and melts in your mouth. For cooking, you can use not only high-quality fruits, but also substandard ones.

You will need:

• hot pepper – 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.

Preparation steps:

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

Storage rules

Korean-style cucumbers prepared for the winter are stored only in a cool room. A cellar or pantry is good for this purpose. You cannot store the workpiece in an apartment, as it may swell. The ideal temperature is +2°…+8°С.

Conclusion

Korean-style cucumbers for the winter when grated always turn out crispy, juicy and very tasty. During the process, you can add your favorite spices, seasonings and herbs, thereby adding special notes to your favorite dish.

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