Korean-style cucumbers for the winter: recipes for finger-licking salads

Korean-style cucumbers for the winter are a juicy, hot and spicy homemade vegetable preparation, invariably popular with housewives who independently preserve the gifts of the garden for future use. This wonderful salad is not at all difficult to prepare, piquant in taste, light and aromatic. It is not expensive if you have to buy the ingredients at the market, and can be an excellent option for those who are thinking about how to “cope” with a generous harvest of cucumbers on their own plot.The classic recipe involves a minimum of ingredients, the leading role among which is given to cucumbers. However, it has many interesting variations that involve the use of additional spices, seasonings, herbs or vegetables. They open up wide opportunities for experimentation and allow you to prepare Korean-style cucumbers for the winter to suit almost any taste.

How to make cucumbers in Korean for the winter

It is assumed that the prototype for this salad was the classic Korean appetizer made from Chinese cabbage - kimchi. Domestic chefs adapted its recipe for cucumbers, common and beloved in Russia, slightly transforming it, and also adapting it for long-term storage in the form of home canned food. Over time, the composition of the dish changed, adding new ingredients. This is how a large number of ways to prepare this snack have appeared, many of which have gone quite far from the original “classics”.

Korean cucumbers for the winter - a delicious spicy salad that has many recipe options

Those who plan to roll up several jars of Korean-style cucumbers for the winter may find this useful information useful:

  1. To prepare this dish, you can use both young and ripe fruits. It doesn’t matter even if the cucumbers are overripe. Large specimens with yellowed barrels, which are no longer so interesting when fresh, are perfect for this salad.
  2. The cucumbers should be prepared first: wash them thoroughly and cut off both “tails”. Ripe vegetables need to be peeled and seeds removed.
  3. You can soak washed cucumbers for 3-4 hours in clean cold water, changing it periodically. In this case, the fruits that did not reach the table directly from the garden will restore density and elasticity.
  4. You can cut cucumbers for winter preparation in Korean in different ways: into strips, circles, semicircles, long thin slices. It all depends on the recipe and personal preferences of the cook.
  5. As a rule, the chopped vegetables are poured with a spicy marinade and left for a while to wait for the juice to appear.
  6. Since Korean-style cucumbers are to be prepared for the winter, they must be boiled for a certain time in a large container or sterilized, having already been placed in jars.

You can cut cucumbers for this preparation in different ways.

Important! After the sterile jars with Korean-style cucumbers are rolled up for the winter with lids, it is advisable to carefully turn them upside down and wrap them in a warm blanket, allowing them to cool completely.

This technique will allow the contents to remain heated longer and will contribute to good storage of the workpiece.

Calorie content of cucumbers in Korean

Data on the nutritional value of Korean-style cucumbers stored for the winter do not vary too much. 100 g of this salad contains on average from 48 to 62 kcal.

However, with a relatively low calorie content of the dish, most of the energy contained in it comes from fats (about 53%) compared to carbohydrates (41%) and proteins (5%). Therefore, this delicacy should be consumed in moderation.

Classic Korean cucumbers for the winter

The “classic” recipe for Korean-style cucumbers for the winter will be suitable even for a novice cook who has decided to try his hand at canning. You don't need many ingredients for this preparation. The process of its preparation is unpretentious and simple, but the result will undoubtedly be beyond praise: after all, the classics almost never fail.

The classic version of Korean cucumbers for the winter is the most famous

Fresh cucumbers

2 kg

Carrot

0.5 kg

Sugar

0.5 tbsp.

Salt

1 tbsp. l.

Table vinegar (9%)

4 tbsp. l.

Vegetable oil

0.5 tbsp.

Garlic (cloves)

10 pieces.

Preparation:

  1. After thoroughly washing the cucumbers, cut off the “tails” and let the fruits dry slightly.
  2. Cut each vegetable into two halves, then each of them into 4 more pieces lengthwise.
  3. Place the resulting cubes in a deep pan or basin.
  4. Place carrots, peeled and cut into thin strips, on top.
  5. Add garlic cloves pressed through a press.
  6. Sprinkle with sugar and salt. Pour in vinegar and sunflower oil.
  7. Using a long-handled spoon or wooden spatula, thoroughly mix all ingredients. Each slice of cucumber should be in the marinade.
  8. Cover the container with the preparation with a layer of cling film and place in the refrigerator for 1 day.
  9. Carefully fill prepared sterilized glass half-liter jars with Korean-style cucumbers to the very top, pressing the salad a little with a spoon. Distribute the marinade remaining in the bowl between them, making sure that all the vegetables are covered with liquid.
  10. Cover the jars with pre-boiled tin lids. Place in a bowl filled with boiling water for 10 minutes.
  11. Roll up the jars, carefully place them on the lids, wrap them well and leave to cool for about 2 days.
  12. Transfer the Korean-style cucumbers to a cool place (cellar) for further storage.

Korean cucumbers for the winter without carrots

It happens that not all those who like the taste of Korean cucumbers are pleased with the carrots that are part of this salad. However, to the delight of picky eaters, adding this vegetable is not at all necessary.The Korean-style cucumber salad will turn out excellent, even prepared without carrots.

This appetizer can be made without carrots.

cucumbers

1 kg

Salt

1 tbsp. l.

Vinegar (9%)

2 tbsp. l.

Vegetable oil

2 tbsp. l.

Mustard beans (dry)

About 10 pcs.

Spices to taste

 

Preparation:

  1. Cut the prepared cucumbers into thin oblong strips and place in a wide container.
  2. Sequentially add salt, selected spices and mustard. Add vinegar and oil. Stir and leave for 2 hours.
  3. Place the container with the salad on the stove and pasteurize for 15 minutes, stirring the contents from time to time.
  4. Place the preparation for the winter in prepared sterile jars, seal them tightly with lids and cover with a warm blanket, leave until they have cooled completely.
Advice! A little dry adjika added to Korean cucumbers prepared for the winter will make the taste of the dish sharper. And garlic and coriander seeds will allow this salad to become even brighter and more aromatic.

Korean-style spicy cucumbers for the winter

Typically, Korean-style cucumber preparations for the winter are made moderately spicy, able to please the taste of most. However, lovers of hot and peppery vegetable salads can also pamper themselves by opting for a recipe with the addition of red chili pepper.

Chili pepper in the ingredients will add spiciness to Korean cucumbers

cucumbers

2 kg

Bulb onions

0.5 kg

Carrot

0.5 kg

Sweet bell pepper

0.5 kg

Hot pepper (chili)

2-3 pods

Garlic

1 head (medium)

Salt

45 g

Sugar

100 g

Vegetable oil

100 g

Vinegar (9%)

100 g

Preparation:

  1. Cut the washed cucumbers into small pieces of any convenient shape.
  2. Chop the bell pepper, de-seeded, into small pieces.
  3. Peel the carrots and cut into thin strips.
  4. Peel and chop the onion.
  5. Grind the hot pepper pods through a meat grinder along with the seeds, or chop very finely with a knife.
  6. Place the prepared vegetables in a large wide container (basin). Add hot pepper and crushed garlic here.
  7. Separately mix the marinade of salt, sugar, oil and vinegar. Then pour it into a bowl with vegetables, mix well and leave for 2 hours, waiting for the juice to appear.
  8. Fill clean and sterilized jars with salad. Cover with lids, carefully immerse up to the shoulders in a wide container of water and boil for 20 minutes.
  9. For the winter, remove jars of Korean-style spicy cucumbers from the water, roll them up, wrap them warmly and allow them to cool slowly.
Advice! Having opened a jar of Korean-style cucumbers, stored for the winter, you can use them to prepare a variation on the theme of he (hwe) - a Korean dish reminiscent of a spicy stew.

The original heh recipe necessarily involves thinly sliced ​​raw meat or fish as the main ingredient. In an adapted version, this role will be played by pork, cut into small strips and fried in vegetable oil along with onion half rings and a small amount of tomato paste. Hot meat, along with the sauce in which it was fried, should be added to Korean-style cucumbers, from which all the liquid has previously been drained, sprinkled with fresh herbs, stirred and allowed to brew a little.

Korean-style cucumbers and onions for the winter

A delicious Korean-style cucumber salad for the winter is made with the addition of onions. To achieve the best results, it is recommended to lightly fry this ingredient first.And if you supplement the preparation with other vegetables, for example, sweet peppers and tomato slices, it is unlikely that during cold times there will be anyone who will not appreciate such an appetizer served with a hearty meat dish with boiled potatoes on the side.

To prepare original Korean cucumbers for the winter with onions, they should be cut into thin strips

cucumbers

2 kg

Bulb onions

3 pcs. (large)

Tomatoes

3 pcs. (average)

Sweet pepper

3 pcs.

Garlic cloves

5 pieces.

Vegetable oil for frying

 

Salt, pepper, spices

Taste

Preparation:

  1. Cut the cucumbers into strips. Place in a deep bowl, add salt, mix carefully and leave for a short time (2-3 hours) to release juice. Then strain the liquid using gauze.
  2. Cut the onion into half rings and fry in oil until soft.
  3. Add tomatoes and peppers cut into small slices to the onion. Simmer the vegetables for about 5 minutes.
  4. After the vegetable mass has cooled, add it to the cucumbers, add spices and mix.
  5. Place the Korean salad in jars, cover the tops with lids and sterilize on the stove in a container with boiling water for about half an hour.
  6. Roll up the jars and let them cool. After this, take it for storage in a cellar or vegetable pit.
Advice! For Korean cucumbers for the winter, it is preferable to use red onions. It is sweeter and not as sharp in taste as regular white onions.

Korean cucumber kimchi for the winter

Kimchi (kimchi, chim-cha) is a snack made from spicy pickled vegetables, known in Korea since ancient times. It is usually served with rice or the main dish in a separate small plate. The most popular product for making kimchi is Chinese cabbage. However, this dish is also made from other vegetables.Delicious Korean-style cucumbers for the winter, prepared according to the kimchi recipe, are called “oi-sobagi.”

Kimchi – pickled cucumbers with spicy vegetable filling

cucumbers

10 pcs (small, up to 10 cm long)

Carrot

1 PC.

Bulb onions

1 PC.

Green onion

1 bunch

Garlic

4 cloves

Fish sauce

3 tbsp.

Sugar

1 tsp.

Salt

2 tsp.

Red hot pepper

1 tsp.

Ground paprika

1 tbsp. l.

Water

1 tbsp.

Vinegar (9%)

2 tbsp. l.

Preparation:

  1. Carefully cut off the “tails” of washed cucumbers on one side (in the area of ​​the stalk). Cut each fruit lengthwise crosswise, not reaching about 1 cm from the end. Sprinkle generously with salt and leave for 15-20 minutes.
  2. At this time, prepare the filling. Mix carrots, cut into strips, with onions, chopped into small cubes. Add garlic, pressed through a press, chopped green onions, fish sauce, red pepper, and paprika.
  3. Mix the resulting filling thoroughly and fill the cuts in the cucumbers with it (before this, they should be washed, removing excess salt).
  4. Prepare the filling at the rate of: 1 tbsp. water – 1 tsp. sugar and 2 tsp. salt. Boil water, dissolve salt and sugar in it. Pour in vinegar, wait until it boils, and immediately remove from heat.
  5. Place stuffed cucumbers tightly in sterile jars. Pour hot marinade and vinegar to the top. Sterilize, covered with lids, in a wide container with boiling water for no more than 5 minutes.
  6. Roll up the cans. Let them cool and store in a cool place.
Advice! Before serving the canned oi-sobagi snack for the winter, it is advisable to place it in the refrigerator for several hours.

How to close cucumbers in Korean style for the winter with Korean seasoning

If you don’t want to carefully select and calculate the composition of spices yourself, you can store cucumbers with ready-made Korean seasoning for the winter. Spices for Korean carrots can be easily found on the shelf of any supermarket. A small bag of a ready-made mixture of spices and herbs will save the housewife time and effort, but will not make you regret the result. Cucumber salad with Korean seasoning turns out to be very tasty and aromatic and has every chance to be included in the list of winter preparations that the whole family loves.

Korean seasoning for carrots is a ready-made mixture of spices, which is also suitable for preparing cucumbers for the winter.

cucumbers

2 kg

Carrot

0.5 kg

Garlic (middle head)

1 PC.

Korean carrot seasoning

1 pack

Vegetable oil

0.5 tbsp.

Vinegar (9%)

0.5 tbsp.

Sugar

0.25 tbsp.

Salt, hot pepper

Taste

Preparation:

  1. Cut the washed cucumbers into small pieces of any desired shape.
  2. Peel the carrots and cut into long thin strips.
  3. Separately prepare the spicy marinade. Mix Korean seasoning for carrots, crushed garlic, sugar, and, if necessary, salt and pepper. Add oil, vinegar, mix carefully.
  4. Place the vegetables in a deep, wide bowl and pour in the marinade. Mix thoroughly, place a weight on top and leave for 3-4 hours to release the juice. To get the best result, it is advisable to stir the future Korean salad every 30 minutes.
  5. Thoroughly wash half-liter jars and boil the lids, prepare the dishes for sterilization.
  6. Place Korean-style cucumbers in jars. Pour the released juice over the top. Cover with lids and sterilize in boiling water for 10 minutes.
  7. After rolling up the lids, be sure to turn the jars upside down and leave to cool under a warm blanket.
Important! As a rule, the finished mixture of seasonings for Korean carrots already includes salt. This should be taken into account when adding it to taste in the preparation for the winter with cucumbers according to this recipe.

The most delicious Korean cucumbers for the winter with mustard

When discussing the topic of pickling cucumbers in Korean for the winter, we cannot ignore the recipe with the addition of dry mustard to the spice mixture. In this case, the taste of the salad will be original, moderately spicy, with spicy notes. And Korean-style cucumber slices will retain their elasticity, crunching pleasantly on your teeth.

Korean cucumbers with mustard are tender and pleasantly crunchy

cucumbers

4 kg

Dry mustard

2 tbsp. l.

Garlic (cloves)

4 things.

Salt

100 g

Sugar

200 g

Black pepper (ground)

1 tbsp. l.

Vegetable oil

200 ml

Vinegar (6%)

200 ml

Preparation:

  1. Cut washed but not peeled cucumbers lengthwise into thin strips. Place in a deep container.
  2. Add salt, sugar, pepper, crushed garlic, mustard powder.
  3. Pour in the oil, then the vinegar. Stir carefully and refrigerate for 3-4 hours.
  4. After the cucumbers have released their juice, place the Korean-style salad into clean, prepared 0.5-liter jars. Sterilize the workpiece in a bowl of boiling water for 10 minutes.
  5. Seal with boiled tin lids, wrap warmly in a blanket or thick towel and allow to cool completely.
Advice! For Korean cucumbers for the winter using this recipe, it is advisable to take young fruits; they turn out to be especially tender.

How to cook Korean cucumbers for the winter with garlic and cilantro

These Korean-style cucumbers for the winter will delight those who prefer spicier vegetable dishes.The scorching, “fiery” taste of pickling is achieved by adding a large amount of garlic. Green cilantro gives cucumbers a characteristic taste and aroma.

Garlic and cilantro combine very nicely in Korean cucumber marinade

cucumbers

0.5 kg

Garlic (middle head)

1.5 pcs.

Cilantro

0.5 bunch

Parsley

0.5 bunch

Dill

1 bunch

Salt

1/3 tbsp. l.

Sugar

1 tbsp. l.

Black pepper (ground)

1/2 tsp.

Vegetable oil

60 ml

Vinegar (6%)

50 ml

Preparation:

  1. Wash the cucumbers and let them dry a little on a paper towel. Cut off the ends on both sides.
  2. Cut the fruit into quarters (lengthwise) and place in a container for preparing a salad.
  3. Pass the garlic through a press. Finely chop the greens. Add these ingredients to the cucumbers, add salt, sugar, pepper.
  4. Pour in oil and vinegar. To stir thoroughly.
  5. Cover the container with a lid and place in the refrigerator for about 4 hours. It is advisable to stir the contents at least once an hour.
  6. Place the salad in pre-sterilized, dry 0.5 liter glass jars. Pour the marinade on top of the cucumbers along with the juice that has separated.
  7. Sterilize jars of Korean-style cucumbers in a container of boiling water for at least 15 minutes.
  8. After this, seal the jars tightly with tin lids and hide them under a warm blanket until they cool completely.

Korean cucumber salad for the winter with herbs

Korean cucumber salad for the winter will harmoniously complement any fresh garden herbs. You don’t have to limit your choice to the usual dill and parsley. Basil, fennel, and cilantro fit perfectly into the colorful ensemble of flavors created by spices and seasonings. They will enhance the taste and aroma of the salad, giving them their own tones along with notes of spring freshness.

Any greens for Korean cucumbers are suitable

cucumbers

3 kg

Carrot

1 kg

Garlic (peeled cloves)

100 g

Dill

1 bunch

Parsley

1 bunch

Basil

1 bunch

Fennel

1 bunch

Salt

100 g

Sugar

150 g

Vegetable oil (refined)

0.3 l

Vinegar (9%)

0.2 l

Hot pepper (optional)

1 PC.

Blend of your favorite spices to taste

 

Preparation:

  1. Rinse cucumbers, carrots and bunches of greens well under running water.
  2. Cut off the “tails” of the cucumbers on both sides and cut crosswise into circles approximately the thickness of a finger.
  3. Cut the carrots into thin strips (or grate them on a special grater).
  4. Finely chop the garlic and pepper (if required) with a sharp knife.
  5. Chop sprigs of herbs - it is most convenient to cut them with culinary scissors.
  6. Mix vegetables, garlic, peppers and herbs in a wide bowl.
  7. Sequentially add salt, sugar, spice mixture, vinegar and oil.
  8. Cover the container with the salad with a lid and refrigerate for a day, waiting for the juice to separate. It is advisable to stir the contents from time to time.
  9. After soaking the salad, bring it to a boil on the stove (the flame should not be strong).
  10. Boil the cucumbers in Korean style for 30-40 minutes, stirring every now and then to avoid burning.
  11. Place the salad in jars that have been previously sterilized and immediately cover with boiled tin lids. Wrap the prepared canned vegetables in a warm blanket and leave to cool.

Korean cucumber and tomato salad for the winter

Korean cucumbers taste excellent even when the salad is made only from them, without adding other vegetables. However, if you have the desire and opportunity to complement this dish with juicy tomatoes and fleshy, bright bell peppers, it will only benefit from this. To prepare this for the winter, cucumbers are cut into strips, and tomatoes and peppers are chopped into small pieces.

Korean cucumber salad with tomatoes will perfectly complement bell peppers

cucumbers

2 kg

Tomatoes

3 pcs. (large)

Bell pepper (preferably red)

3 pcs.

Onion

2 pcs. (large)

Garlic (middle head)

1 PC.

Vegetable oil for frying

 

Salt, sugar, spices

Taste

Preparation:

  1. Place the chopped cucumbers in a large bowl, add salt and leave for several hours, waiting for the juice to release.
  2. At this time, lightly fry the onion, cut into halves of rings, in oil. Add pieces of tomatoes and bell pepper. Simmer for about a quarter of an hour, adding garlic at the end, pressed through a press.
  3. After the vegetable mixture has cooled, add cucumbers to it and mix carefully.
  4. Fill prepared 1 liter jars with Korean salad. Sterilize for 25 minutes in a container of boiling water.
  5. Seal the jars with lids, wrap them up and wait until they cool completely.
Important! Marinated salads for the winter can be made from several types of vegetables, optimizing the ratio of the main components to your taste: strictly adhering to the proportions recommended in the recipe is usually not necessary.

Korean cucumber salad “Finger lickin’ good” with adjika and coriander

A significant advantage of this option for preparing Korean-style cucumbers for the winter is that you can achieve any degree of spiciness - depending on the preferences of the cook and his household. The combination of dry adjika with garlic and aromatic coriander seeds will make the taste of the salad richer and brighter.

Korean cucumbers with adjika and coriander grains are spicy and aromatic

cucumbers

1 kg

Adjika dry

1 tsp.

Coriander (grains)

0.5 tsp.

Garlic (middle head)

1 PC.

Salt

1 tsp.

Sugar

1 tsp.

Khmeli-suneli

1 tsp.

Vegetable oil

2 tbsp. l.

Vinegar (9%)

1 tbsp. l.

Preparation:

  1. Prepare a large, wide container. Place cucumbers, cut into thin strips, into it.
  2. Carefully chop the peeled garlic cloves with a knife. Add it to the cucumbers.
  3. Add sugar, salt, adjika, coriander and suneli hops.
  4. Add vinegar and oil, mix carefully.
  5. Cover the container with Korean-style cucumbers with a wide dish or wooden circle, on which place a weight. Let stand for a couple of hours.
  6. Fill sterile liter jars with Korean salad. Add marinade on top.
  7. Sterilize each jar for 20 minutes in boiling water.
  8. Roll up the containers with lids, carefully turn them over, wrap them in a thick towel or blanket and leave to cool.
Advice! If you don’t have dry adjika on hand, you can replace it with ground red pepper.

Another way to prepare Korean cucumbers for the winter with coriander is shown in detail in the video:

Cucumbers marinated in Korean style with bell pepper

Sliced ​​Korean cucumbers for the winter go wonderfully with ripe bell peppers. This vegetable makes the snack more tender and sweet, slightly reducing its characteristic spiciness.

Bell peppers are an excellent complement to Korean cucumbers

cucumbers

1 kg

bell pepper

0.25 kg

Carrot

0.25 kg

Garlic (peeled cloves)

100 g

Hot pepper

1/4 pod

Salt

25 g

Sugar

50 g

Korean carrot spice mix

1 pack

Vinegar (9%)

60 ml

Preparation:

  1. Cut the washed cucumbers, both ends of each of which are cut off, into 4 pieces lengthwise, then in half crosswise.
  2. Pour the resulting cubes into a large basin or pan.
  3. Cut the washed and peeled bell pepper into thin strips. Add to the bowl with the cucumbers.
  4. Next, add chopped hot pepper and carrots, chopped into long ribbons on a special grater.
  5. Add spices and crushed garlic. Mix everything and leave for 3 hours.
  6. Distribute the salad into sterilized liter jars. Cover with lids and soak them for 20 minutes in a bowl of boiling water to sterilize.
  7. Seal the jars hermetically. Leave until cooled upside down, covered with a warm towel or blanket.

Korean cucumber salad for the winter with basil

This Korean-style cucumber appetizer for the winter tastes so interesting that it’s worth paying special attention to its recipe. To prepare it, you need very few ingredients, but the secret to the constant success of this dish on the table is that the combination of fresh basil and mustard seeds creates an almost perfect flavor harmony.

Another interesting combination of additives in Korean cucumber salad is mustard and basil.

cucumbers

4 kg

Fresh basil

1 bunch

Mustard (seeds)

30 g

Black pepper (ground)

25 g

Salt

100 g

Sugar

200 g

Sunflower oil

200 ml

Vinegar (9%)

200 ml

Preparation:

  1. Wash the cucumbers thoroughly. Soak for 24 hours in cold water.
  2. Cut them into small slices of any shape and place them in a large container.
  3. Sprinkle with salt, sugar, mustard seeds, black pepper and mix.
  4. Add crushed garlic and finely chopped basil. Pour in the oil. Place over low heat, let it boil and cook for 15 minutes, stirring gently every now and then.
  5. 5 minutes before removing the dish from the stove, add vinegar.
  6. Fill ready-made sterile jars (preferably with a capacity of 0.5 liters) with the snack, roll them up and wait to cool.

Korean cucumber salad for the winter: recipe for 4 kg

Spicy cucumbers for the winter according to this recipe are an excellent fantasy on the theme of Korean cuisine. Soy sauce plays a decisive role in the marinade of this snack. It is this that gives the salad a piquant and unusual taste, associated with the mysterious exoticism of Asia.

The taste of Korean cucumber preparation will only benefit if you add soy sauce to the marinade.

cucumbers

4 kg

Carrot

1 kg

Garlic (cloves)

4-5 pcs.

Soy sauce

2 tbsp. l.

Salt

100 g

Sugar

1 tbsp.

Spices for vegetables in Korean

15 g

Little sunflower

1 tbsp.

Vinegar (9%)

1 tbsp.

Preparation:

  1. Cut the washed cucumbers and peeled carrots into thin strips.
  2. Finely chop the garlic cloves with a knife.
  3. Place the vegetables in a large saucepan, add garlic and spices.
  4. In a separate container, mix soy sauce, oil, vinegar, sugar and salt.
  5. Pour the resulting marinade over the cucumbers and carrots. Stir, then leave for 2-3 hours.
  6. Place Korean-style cucumbers in ready-made sterile 0.5 liter jars. Sterilize, covered with lids, in a saucepan with boiling water for 10 minutes.
  7. Roll up tightly, cover with a blanket and cool completely.

Storage rules

Jars of winter salad “Korean-style cucumbers” should be kept in a cool, dark room with normal ventilation, preferably in a cellar or on pantry shelves. Since the workpiece itself and the containers in which it is stored have undergone heat treatment and are hermetically sealed with lids, this dish can be eaten within a year from the date of preparation. Thanks to the vinegar included in the recipe and acting as a preservative, the cucumbers remain crisp and firm throughout the entire storage period, and the taste of the salad does not change.

Conclusion

Korean cucumbers for the winter are an excellent option for seasonal vegetable preparation for future use. Among the huge number of existing recipes, you can easily find ones that will appeal to both lovers of spicy dishes and those who prefer milder salads. Those who choose simplicity of composition and preparation, as well as experimenters and fans of unusual ingredients will be pleased. Preparing this dish is not difficult, and the result will surely please most. During the cold season, Korean-style cucumbers will undoubtedly take their place on the table and will perfectly complement many hot main courses.

Leave feedback

Garden

Flowers