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

Korean-style cucumbers with carrots for the winter are a spicy, spicy dish that goes well with meat. The delicate taste of cucumbers adds freshness, and the variety of spices adds spiciness. Preparing a spicy salad for the winter is not difficult, you just need to follow the principles of preservation and follow the recipe. The variety of options for the classic cooking method ensures its popularity: there is sure to be exactly that 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:

• It is advisable to take vegetables and root crops young and undamaged. Rotten and sour ingredients should be thrown away;
• pimply, pickling varieties of cucumbers are preferable;
• Be sure to cut off the green parts of carrots. 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 taste;
• the container in which the salad will be stored must be sterilized for 15-20 minutes in a convenient way - over steam, in the oven, in a container with boiling water. Metal lids must also be boiled for at least 10 minutes;
  
• nylon lids can be used if the workpiece will be stored in the refrigerator;
• closed jars with hot salad must be turned over and wrapped in a blanket, blanket or jacket for a day so that the product cools slowly;
• cutting food can be of any shape: on a “Korean” grater, on a regular one, in strips, slices, mugs or slices, as the hostess likes.

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

Korean-style ready-made carrots, bought in a store or made with your own hands, are great for preparing for the winter with cucumbers. Since it is already pickled, 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 jars.

Classic Korean cucumbers with carrots for the winter

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

List of ingredients:

• cucumbers – 3.1 kg;
• carrots – 650 g;
• onion – 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 pepper to taste.

Cooking steps:

1. Wash the cucumbers, cut off the stems, chop into cubes or strips.
   
2. Wash the carrots, peel them, and rinse again. Grate coarsely.
   
3. Peel the onion, rinse, cut into half rings.
   
4. Pour all ingredients into a plastic or enamel bowl, lay out the remaining ingredients and mix well. Leave to marinate for 3.5-5 hours at a temperature no higher than 18^O.
   
5. Place the prepared Korean salad into jars, crushing tightly and adding juice. Place in a saucepan with water up to the shoulders, cover with lids and sterilize for 10-13 minutes. Seal, turn upside down and wrap for a day.
   

Spicy cucumbers with carrots and Korean seasoning for the winter

Households and guests will enjoy the exquisite taste of this Korean winter snack. Lovers of eggplant in all forms will be especially happy.

Required Products:

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

Cooking method:

1. Wash the cucumbers and cut into thin slices.
   
2. Wash the carrots well, peel and 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 as possible, in the oven or in boiling water.
   
5. Place the eggplants in a hot frying pan with oil and fry until golden brown.Combine all products, mix thoroughly, place in glass containers.
   
6. Sterilize for 20-30 minutes, covering with lids. Seal tightly and leave to cool slowly.
   

Korean cucumber salad with carrots, garlic and coriander

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

Compound:

• 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 stages:

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

Preparing Korean cucumbers for the winter with carrots and bell peppers

Sweet peppers give Korean cucumber salad a sweet-spicy, rich taste, making it more attractive and appetizing.

Prepare:

• cucumbers – 3.1 kg;
• sweet pepper – 0.75 kg;
• carrots – 1.2 kg;
• onion – 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 lengthwise into 4-6 pieces, and then cut into bars.
   
2. Wash and peel the root vegetables. Grate or chop into long strips.
   
3. Peel the onion, cut into half rings, remove the seeds from the peppers, cut into slices.
   
4. Mix all ingredients thoroughly, fill the jars up to the neck, cover with lids and sterilize for 18 to 35 minutes, depending on the volume.
   
5. Pre-sterilize jars for at least 15 minutes.
   
6. Seal the Korean salad hermetically and leave to cool.
   

This Korean-style cucumber salad for the winter is a storehouse of useful minerals and vitamins.

Spicy winter salad of cucumbers with Korean carrots and red pepper

Those who like it a little spicy will love this recipe for Korean-style 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. Press the garlic through the spade, chop the dill, rinse the pepper, remove the seeds, chop.
   
2. Chop the cucumbers.
   
3. Cut the root vegetable into strips.
   
4. Mix all ingredients in an enamel or ceramic bowl and marinate for up to 4.5 hours in a cool place.
   
5. Place in a prepared container, sterilize for a quarter of an hour, and seal tightly.
   

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

Winter preparations made from cucumbers and 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 the garlic and crush it. Tear off the leaves from the basil.
   
2. Cut the cucumbers into quarters.
   
3. Coarsely grate the carrots.
   
4. Mix all ingredients, marinate for 3-4.5 hours, place in jars and sterilize. Cork.
   

Winter salad of cucumbers and carrots with Korean seasoning and mustard

An excellent simple recipe without subsequent 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 the carrots and chop them.
   
2. Cut the cucumbers into quarters, add all the other ingredients, mix. Simmer over low heat for 13-25 minutes until the cucumbers change color.
   
3. Place in jars and seal.
   

The salad is easy to make and has excellent taste.

Winter salad of Korean cucumbers with carrots and cilantro

Cilantro adds an original, spicy taste.

Compound:

• 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 and chop.
   
2. Cut the cucumbers into long thin slices.
   
3. Grate the root vegetable.
   
4. Mix all ingredients in a earthenware or enamel container and marinate for up to 4.5 hours.
   
5. Place pieces of horseradish leaf on the bottom of the jars, place the salad, cover with lids and sterilize for 20-30 minutes, roll up.
   

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

If you don’t have the time or opportunity to prepare carrots yourself, you can simplify the task and preserve cucumbers for the winter with ready-made Korean carrots.

Required:

• 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. Place carrots in Korean style and mix with cucumbers.
   
3. Take a sample, sprinkle with spices, salt, sugar to taste, pour over oil and vinegar. Let marinate for 2.5-4.5 hours. Boil and cook for a quarter of an hour until the cucumbers turn olive green.
   
4. Place into jars and roll up.
   

Storage rules

Korean-style cucumbers with carrots prepared for the winter must be stored in clean, dry rooms, well ventilated, away from heating devices and heat sources. It is necessary to protect the preservation from direct sunlight and temperature changes. A cellar or other room with a temperature no higher than 8-12 is preferable.^O. Hermetically sealed jars can be stored:

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

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

Conclusion

Korean-style cucumbers with carrots for the winter can be prepared in a variety of ways, using other vegetables, herbs and spices. If you follow the technology and storage conditions, you can pamper your family and guests with wonderful salads until the next season.Step-by-step recipes are simple, accessible to both experienced housewives and beginners. By experimenting with the composition of products, you can choose the most impressive and tasty combination that will become an annual highlight of the family table.

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