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

Korean cucumbers with mustard for the winter are an excellent replacement 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 ones, are suitable for cooking.

Secrets of cooking cucumbers with mustard in Korean

The taste of winter snacks depends on properly selected spices and seasonings. Novice cooks can use a store-bought mixture for Korean carrots. When purchasing, pay attention to ensure that the composition contains only natural ingredients. If you have monosodium glutamate, then experienced chefs do not recommend purchasing such a mixture.

If overripe fruits are used for salad, be sure to cut off the skin and remove areas with a large number of seeds, since they are very dense.

Vegetables are chopped in different ways. Size and shape depend on the recipe chosen. Young specimens are most often cut into bars or circles, and overgrown specimens are grated. Use a grater for Korean carrots.If it is absent, grind it into thin strips. The onions are cut into quarter rings or half rings, and the peppers into strips.

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

To make the cucumbers as dense and crunchy as possible, soak them in ice water before cooking. You should not keep them in liquid for more than two hours, as the fruits may turn sour.

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

Various technologies are used to prepare winter snacks. It all depends on the chosen recipe. During the process, cooks are guided by a step-by-step description and observe proportions to avoid mistakes.

Korean spicy cucumbers with dry mustard

The proposed recipe for Korean cucumbers with mustard will delight you with its taste until the next summer season. A dish is prepared from fruits of any degree of maturity.

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 fruits. Cut off the edges. Remove the skin and core from overgrown specimens. Cut into equal parts.
2. Grate the carrots.A Korean grater is best suited for this purpose. Stir in cucumbers.
3. Add oil. Add salt. Sprinkle with the dry ingredients listed in the recipe. Pour in vinegar. Stir and leave for five hours.
4. Transfer to jars. Place on top of the lid.
5. Cover the pan with a cloth and place the containers. Pour in water. Leave on medium flame for 25 minutes. You can’t keep it longer, otherwise the salad will take on an ugly appearance.
6. Take out the blanks and seal them.

Cut each cucumber into four parts

Delicious recipe for Korean cucumbers with mustard

Many people love the taste of Korean salads, but do not know that they can be sealed for the winter. With the addition of hot pepper and mustard, the preparation becomes 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. Place prepared ingredients into a saucepan. Add dry products.
3. Pour in vinegar and oil. Stir and leave for six hours.
4. Transfer to prepared containers, adding a 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 screw on the lids.

For a hotter 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 fans 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 preparing vegetables in Korean:

1. Slice the cucumbers. The bars should be approximately the same size, and the length should be a maximum of 5 cm. Salt and leave for a quarter of an hour. Drain the juice.
2. Grate the remaining vegetable using a Korean carrot grater. Pass the garlic through a press. Combine all prepared components.
3. Add remaining ingredients. Leave for one hour.
4. Place into clean jars. Place in a saucepan with water.
5. Sterilize for a quarter of an hour. Cork.

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

Korean-style cucumbers with mustard without sterilization

The preparation for the winter is served as a separate dish and as a complement 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 press. Cut the cucumbers into pieces. Grate the orange vegetable using a Korean carrot grater or thinly slice it with a knife. Mix.
2. Combine with all ingredients listed in the recipe. Place on low heat. Boil. Remove from the stove. Cover with a lid for four hours.
3. Transfer vegetables to jars. Boil the marinade and pour over the preparations.
4. Roll up immediately.

If you don’t have a Korean carrot grater, you can cut the vegetable into thin strips

Korean cucumber salad with mustard seeds and herbs

The crispy preparation 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 the greens. Chop the garlic.
2. Add remaining products. Leave for three hours.
3. Transfer to prepared jars. Pour brine to the edge.
4. Place in a saucepan. Sterilize for a quarter of an hour. Roll up.

It is better to add fresh dill

Korean cucumbers with mustard and carrots

Spices will help make preparations for the winter fragrant. The taste of the variation is reminiscent of 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 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 preparation:

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

To prepare for the winter, carrots are cut into bars

Storage rules

Salad prepared for the winter is stored in the basement, which is not exposed to sunlight. Temperature range – +2°С…+10°С. If you follow these simple recommendations, the product 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. The amount of hot pepper is adjusted according to your own preferences.

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