Delicious Korean-style cucumbers: step-by-step cooking recipe. Korean-style cucumbers, the most delicious recipe Korean-style pickled cucumbers

Korean cucumbers are a bright appetizer in taste and appearance that attracts you to the table with its incredible piquant aroma. The dish can be decorated in a variety of variations, using marinade of different composition and adding various ingredients to obtain new taste characteristics of the dish.

How to cook cucumbers in Korean?

Each recipe for Korean cucumbers has both its own individuality and general technological aspects, which are decisive for obtaining a snack with an oriental flavor.

The cucumbers are thoroughly washed, dried, cut into longitudinal halves, cubes or chopped into strips.
Vegetable slices are salted and left to separate the juice.
Depending on the recipe, Korean cucumbers are supplemented with garlic, onions, carrots or other ingredients, seasoned with marinade components and left to soak.

Korean-style pickled cucumbers

Korean quick-cooking cucumbers prepared according to this recipe will be an excellent addition to potatoes, other side dishes or meat dishes. Washed fresh fruits can be cut lengthwise into 4 parts or just cut crosswise, without cutting to the end at the stalk of about 1.5 cm.

Ingredients:

cucumbers – 0.5 kg;
carrots – 1 pc.;
coriander and salt - 1 teaspoon each;
sugar and soy sauce - 1 tbsp. spoon;
grape vinegar – 3 tbsp. spoons;
chili pod – 1/3 pcs.;
garlic – 3 cloves;
greenery.

Preparation

Add some salt to the cucumbers and leave in a bowl for 20 minutes.
Grind the carrots, add garlic and chopped chili without seeds and herbs.
Season the vegetables with herbs and spices and mix.
Sliced cucumbers are stuffed with the mixture; those cut completely into slices are simply put together and mixed.
Leave fresh cucumbers in Korean style for 1-2 hours for salting.

Korean cucumbers with meat - recipe

The following recipe is for amateur meat eaters. In this case, Korean-style cucumbers are decorated with meat, which makes the composition more satisfying and nutritious. This dish can complement any meal or serve it at a festive table, where it will take pride of place and look very impressive against the general background.

Ingredients:

cucumbers – 400 g;
beef – 300 g;
garlic – 2 cloves;
bell pepper and onion – 1 pc.;
coriander, red pepper, sugar and salt - 1 teaspoon each;
soy sauce – 4 tbsp. spoons;

Preparation

Cucumbers are cut into cubes, salted, and left for 15-20 minutes.
Frozen beef is chopped into strips and fried in oil.
Add onion, pour in soy sauce, stir.
The liquid is drained from the cucumbers, and the slices are seasoned with sugar, pepper, coriander, garlic, and placed with the meat and onions.
Add bell pepper strips and vinegar.
After 5 minutes, Korean-style cucumbers and meat can be served.

Korean cucumber salad

Another Korean cucumber salad with meat can be prepared by following the recommendations below. As in the previous case, the meat cut into thin strips or slices will need to be fried, after marinating. For ease of slicing, it is preferable to freeze the product a little in the chamber.

Ingredients:

cucumbers – 0.5 kg;
beef or chicken fillet – 0.5 kg;
garlic – 3-4 cloves;
chili pepper – 1/3 pcs.;
onions – 1-2 pcs.;
coriander, ginger, sugar and salt - 1 teaspoon each;
soy sauce – 4 tbsp. spoons;
grape vinegar – 2 tbsp. spoons;
vegetable oil – 4 tbsp. spoons.

Preparation

Sliced cucumbers are salted, allowed to release the juice and transferred to a sieve to remove moisture.
Season the meat to taste and fry in oil, adding onions in the process.
Mix cucumbers, meat with onions, garlic, chili and all the flavorings in a salad bowl and stir.
After 30 minutes you can try.

Korean cucumbers with sesame seeds

Korean-style dishes are incredibly tasty. A special note is added by sesame seeds, which need to be dried a little in a frying pan or in the oven before adding to the dish. As in previous recipes, cucumber slices need to be rid of excess moisture by adding salt and leaving for a while at room conditions.

Ingredients:

cucumbers – 0.5 kg;
garlic – 5 cloves;
starch – 30 g;
onions – 1-2 pcs.;
vegetable oil – 20 ml;
salt and sesame seeds - 1 teaspoon each;
soy sauce – 4 tbsp. spoons;
red pepper - a pinch.

Preparation

Cucumbers that have given up their juice are rinsed and dried.
Crush the slices with starch and mix.
Fry chopped garlic in oil, add cucumbers, fry for 2 minutes.
Add soy sauce, pepper, sesame seeds, fry for 3 minutes.
Ready-made Korean fried cucumbers with soy sauce and sesame seeds are served hot or cold.

Korean cucumber kimchi

If you want to cook and try cucumbers, the following will help you get the most original taste of the delicacy. The necessary components for the marinade, which give that unforgettable taste and piquancy, are fish sauce, red pepper flakes and garlic.

Ingredients:

cucumbers – 1 kg;
garlic – 5 cloves;
green onions - 3 stalks;
onions and carrots - 1 pc.;
water – 1/3 cup;
salt – 2 tbsp. spoons;
sugar and sesame seeds - 1 tbsp. spoon;
fish sauce – 3 tbsp. spoons;
red pepper flakes - ¼ cup or to taste.

Preparation

Cucumbers are cut into slices, salted and left for 30 minutes.
Chop carrots, onions and garlic, add sauce, pepper, sesame seeds and sugar, mix, add water.
Combine spicy vegetables and cucumbers, mix and let soak a little.

Korean cucumber hye - recipe

Another spicy variation of the appetizer on this theme is Korean cucumber hee. The dish is often prepared with the addition of fried pork, beef or chicken. After cutting the meat into strips, you can pre-marinate it using the desired mix of aromatic spices and savory herbs.

Ingredients:

cucumbers – 1 kg;
meat – 300 g;
garlic – 2 cloves;
onions – 2 pcs.;
tomato paste – 2 tbsp. spoons;
salt, sugar, wine vinegar - to taste;
cilantro and basil - 0.5 bunches each.

Preparation

Cucumbers are cut into strips, add some salt, and after 15 minutes the juice is drained.
Fry the meat strips with onions, add tomato paste and garlic, heat, stirring, and add to the cucumbers.
Season the mixture to taste and leave to soak for an hour.

Korean spicy cucumbers

Korean cucumbers are a recipe whose spiciness can be adjusted by adding hot pepper. The composition presented below, if the specified proportions are observed, is balanced, tasty, but impressively spicy. If desired, the hot taste can be softened by adding a little oil or reducing the portion of pepper.

Ingredients:

cucumbers – 0.5 kg;
soy sauce and sesame seeds - 1 tbsp. spoon;
garlic – 5 cloves;
onion – 1 pc.;
wine vinegar - 2 tbsp. spoons;
sugar – 1 teaspoon;
ground red hot pepper – 2 teaspoons;
greens - 1 bunch.

Preparation

The salted cucumbers are left to separate the juice, after which the liquid is drained.
Add chopped onions, garlic and herbs, add seasonings and spices.
Mix the Korean spicy cucumbers and let them soak for a couple of hours.

Korean cucumbers with mustard

Delicious Korean-style cucumbers with the addition of dry mustard can be prepared in small portions or prepared for future use by placing them in jars along with the marinade and sterilizing for 20 minutes. If desired, the composition can be expanded by adding finely chopped parsley, dill, basil and cilantro.

Ingredients:

cucumbers – 1 kg;
sugar, vegetable oil and vinegar (9%) – 50 g each;
garlic – 4 cloves;
salt – 1 tbsp. spoon;
dry mustard, coriander, black pepper and sugar - 1 teaspoon each.

Preparation

Place the chopped cucumbers in a bowl, add chopped garlic and all the spices, mix and leave for a couple of hours.
The finished snack is served at the table or sterilized in jars and sealed for the winter.

Korean cucumbers for the winter - recipe

Prepared according to the following recipe, a real godsend during the lack of fresh vegetables in the off-season. If desired, you can omit the carrots or replace them with a portion of fresh herbs of your choice. By eliminating red pepper or reducing its quantity, you can significantly reduce the spiciness of the snack.

and salt, preparing another interesting recipe for the winter. It is very easy to prepare, the cucumbers are simply top class, just like any snacks of Korean cuisine, for example. Even cucumbers that have been left in the refrigerator turn out crispy. The recipe is designed for 4 kg of cucumbers, but this is not a lot at all, because at the same time the cucumbers according to this recipe can be preserved for the winter.

You will need:

cucumbers 4 kg
carrots 1 kg
vinegar 9% 1 cup
garlic 1 large head

Step-by-step photo recipe for preparing cucumbers in Korean:

Clean and wash.
Advice: It will be easier to peel the garlic if you take it apart into cloves, add water and peel it in water.

Clean and wash carrots, grate. You can use a special Korean carrot grater. I use a Berner grater.

Wash, trim the ends, cut lengthwise into 4 parts, then crosswise into 3-4 parts to make small blocks.

Add grated, squeeze through a press.

Add salt, sugar, vinegar, vegetable oil and red pepper. If you don't like it spicy, replace some of the hot pepper with paprika.

Fine stir and remove the salad in the refrigerator for a day.

After a day, the cucumbers can be eaten, but they will taste lightly salted. I prefer a richer flavor and marinate for 3-5 days. It is convenient to store Korean cucumbers in an enamel pan in the refrigerator.

Usually half a serving (2 kg) of Korean cucumbers I prepare for the winter, it turns out 4 jars of 0.7 liters each.

Prepare jars and lids. Banks need good wash And sterilize- it is convenient to do this using a special stand, which is placed on a bowl of boiling water. Enough 5 minutes, so that the jar becomes sterile, then take it with a towel (it’s hot!), shake off drops of boiling water over the sink and place it on a clean towel to dry the jar. Place the lids in a bowl, cover with water and boil for 5 minutes.

Place the salad in jars and pour in the remaining marinade.

Place a towel on the bottom of a large saucepan (I have a 9-liter one), place the jars, cover with lids and fill with cold water up to the shoulders of the jars.

Bring the water to a boil and sterilize the salad for 10 minutes. It is possible, but not necessary, to cover the pan with a lid.

Remove the jars from the pan one at a time and seal using a seamer or twist if your jars have screw-on lids. There is no need to wrap the cans in a blanket.

This is such a delicious salad.

It’s very easy to prepare, and the appetizer is wonderful and will complement any meal, including Lenten ones.

Well, in winter, of course, everyone will be very happy with such a jar of salad. Bon appetit!

You will need:

cucumbers 4 kg
carrots 1 kg
sugar 1 glass (glass volume 200 ml)
vinegar 9% 1 cup
1 cup odorless sunflower oil
salt 100 g (or 4 tablespoons without a slide)
garlic 1 large head
red chili pepper (dry ground) 1 tbsp.

Grate carrots.

For cucumbers, cut the ends, cut lengthwise into 4 parts, then crosswise into 3-4 parts to make sticks.

Place the cucumbers in a bowl that is easy to mix.

Add grated carrots, squeeze the garlic through a press.

Add salt, sugar, vinegar, vegetable oil and red pepper. Mix everything well.

Place in the refrigerator for a day.

If canning, place in clean jars, cover with lids and sterilize for 10 minutes, then roll up.

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Hello, dear readers! The sunset season is in full swing, which means it’s time to try making cucumbers using new recipes, very unusual, but at the same time tasty.

In general, there are a huge number of recipes for preparing cucumbers. Whatever they do with them. The most common options are and.

There is also a very wide variety, both standard in their preparation and not quite. We have already discussed this before. Today I would like to consider options for preparing cucumber salad prepared in the Korean style.

Such a dish as Korean cucumbers entered our lives relatively recently, but it rightfully takes its place on the list of delicious and irreplaceable snacks.

There are a lot of ways to pickle such cucumbers, and some of them use unexpected ingredients that will not leave any of your guests and relatives indifferent. So let's get started.

The most delicious recipe for Korean cucumbers without sterilization

The first recipe I would like to present to your attention is a recipe that will not take much time to prepare.

It is reminiscent of the recipes for ordinary salads that we are used to canning for the winter, since it will need to be boiled a little. But finely chopped cucumbers in combination with carrots and seasoning will pleasantly surprise you with taste and aroma.

Ingredients:

cucumbers – 2 kg
carrots – 500 g
garlic – 1 piece
sugar – 100 g
salt – 50 g
seasoning for Korean carrots (paprika, red hot pepper, coriander) – 20 g
vinegar 9% - 100 ml
vegetable oil – 100 ml.

Preparation:

1. Cut clean cucumbers arbitrarily, for example, into thick strips. If cucumbers with large seeds are too overgrown, then it is better to remove them. We also remove rough skin.

2. Grate fresh carrots on a Korean grater and add a little salt to make them a little softer.

3. Squeeze the garlic into a separate bowl, add the remaining salt, sugar and seasoning for Korean carrots. Add oil and table vinegar, stir thoroughly.

4. Add carrots to the cucumbers, distribute them with your hands, pour over the marinade and mix well again.

5. Cover the dish and leave for 2-3 hours to release the juice. Meanwhile, prepare the jars and lids.

Wash the jars with baking soda without detergents and sterilize them over steam or in the oven, as you are used to. Just boil the lids in water for about 3 minutes.

After an hour and a half, put the cucumbers on the stove, bring to a boil and cook for 15 minutes, stirring occasionally. The cucumbers should warm up and change color.

6. Place the hot salad in jars and pour the marinade all the way to the top, wrap and cool under a blanket upside down.

7. All you have to do is wait until winter and enjoy the most delicious Korean salad. Bon appetit!

Korean cucumbers with Korean carrot seasoning

Most recipes for this dish contain seasoning for Korean carrots, and this recipe is no exception.

It will take a little more time to prepare such a snack, since the salad will need to be sterilized after we move it into jars, but such a dish can be stored for a long time in a cool place and delight your household with something delicious in the winter cold.

Ingredients:

For 2 half-liter jars we will need:

Cucumbers – 1 kg
Carrots – 2 pieces ~200-250 g
Garlic - 6 cloves
Sugar - 50 g
Salt - 25 g
Mustard seeds - 1 teaspoon
Ground pepper mixture - 0.5 teaspoon
Korean carrot seasoning - 1 tablespoon
Vinegar 9% – 50 ml
Vegetable oil - 50 ml.

Preparation:

1. Cut the cucumbers into circles and place them in the container in which we will marinate them, for example, in a saucepan.

2. Next, three or cut the carrots into strips and add them to the cucumbers. Chop the garlic here too. Add salt, sugar, mustard seeds, ground pepper and Korean carrot seasoning. Mix everything thoroughly.

3. Pour vinegar and vegetable oil, mix again and leave to marinate for 4 hours.

4. During this time, sterilize the jars and boil the lids. After 4 hours, mix the cucumbers again and place them in jars. The cucumbers need to be compacted well and poured with the released marinade.

5. Now the cucumbers need to be sterilized. To do this, put a napkin in the pan, place the jars and pour water to the level of the jar hanger.

6. Place the pan on the fire, bring the water to a boil and from the moment it boils, sterilize for 10 minutes. Then roll up the lid and put it under the blanket until it cools completely.

Prepared products should be stored in a cool, dark place.

Korean cucumbers without carrots - the recipe is to die for

This is a very interesting snack. Depending on your preference, it can be made very hot, medium hot or mild hot.

Dry adjika will add a sharp taste, and sunflower oil in combination with coriander and garlic seeds will make the dish very aromatic and rich.

Ingredients:

cucumbers - 1 kg
coriander seeds – ½ teaspoon
dry adjika – 1 teaspoon
garlic – 1 head
seasoning khmeli – suneli – 1 teaspoon
salt – 1 teaspoon
sugar – 1 teaspoon
unrefined sunflower oil – 2 tablespoons
vinegar 9% - 1 tablespoon

On a note! Instead of dry adjika, you can use ground red pepper.

Preparation:

1. First of all, you need to grate the cucumbers into thin strips. This can be done using a Korean carrot grater.

2. After grating the cucumbers, add coriander seeds to them...

...khmeli-suneli, dry adjika.

3. Add salt and sugar. The garlic needs to be peeled, finely chopped and added to the cucumbers.

4. Pour in sunflower oil and vinegar. Now you need to mix everything thoroughly.

5. Cover our dish with a plate and keep it for about 1-2 hours under slight pressure.

6. Our cucumbers are ready, such a snack can be stored in the refrigerator for several days, but I think that such a snack will not last long in the refrigerator.

Video on how to make the most delicious Korean cucumbers for the winter

Here is another way to prepare pickled cucumbers. The difference from previous recipes is that the salad is placed raw in jars, and only then boiled in a pan of hot water.

It turns out quite spicy and very appetizing. Let's see!

Quick recipe for Korean cucumbers:

Ingredients:

cucumbers – 1 kg
carrots – 250 g
salt – 1.5 teaspoon
sugar – 1.5 teaspoon
vegetable oil – 80 ml
sesame – 1 tablespoon
soy sauce – 2 tablespoons
vinegar 9% - 2 tablespoons
1/3 tsp. red hot pepper (or a piece of fresh) - 1/3 teaspoon
ground coriander – ½ teaspoon
garlic – 3–5 cloves
black pepper - to taste
fresh cilantro (or dried)

Preparation:

1. Peeled carrots need to be grated on a Korean carrot grater. Add 1 teaspoon of sugar and ½ teaspoon of salt to the carrots, mix well and leave for 30 minutes.

2. Cut the cucumbers into thin slices.

3. Add a teaspoon of salt to the cucumbers and mix, leave for 30 minutes.

4. Drain the juice from the cucumbers, add the remaining ½ teaspoon of sugar, mix and transfer to a dish with carrots.

5. Peel and finely chop the garlic and add to the cucumbers.

6. Add sesame seeds, crushed coriander grains and ground red pepper to very hot melted butter in a frying pan.

7. Mix everything well in the frying pan and remove from the heat so that the spices do not burn. Pour the contents of the pan over the cucumbers.

8. Add vinegar, soy sauce and mix thoroughly, you can also add fresh cilantro.

9. Mix everything carefully again. Cover the appetizer with a lid and place it in the refrigerator for 2 hours.

That's all for today. I hope that all the recipes will be to your taste and you will certainly use them more than once. Good luck with your preparations, see you again. Bye!

Hello everyone!

The time has come when you want to pamper yourself with all sorts of new vegetables. Last time we did it with you, and today we’re talking about nice fellows. Which look damn charming and taste fragrant. But, to add some more mystery, let’s prepare cucumbers in a quick Korean way. These will be the most delicious recipes that are also suitable for winter.

This is an excellent snack that is great to eat, even just like that. They prepare it for anyone or make pickles for the cellar.

Those who tried this salad last year decided to double or even triple the portions this year. Many generally said that there is no better such delicacy, and now they don’t even want to make pickled ones. What are your thoughts on this?

I hope it's positive. First try preparing a small cup in your kitchen, and once you try it, decide whether you like this dish or not.

The main ingredients of such a culinary masterpiece are, of course, cucumbers, and carrots are added to almost every recipe, and all this is cut in an interesting way. Plus seasonings and something else are used. Read below and get acquainted with the information.

If you don’t like it spicy and hot, then you can do something else; last time we considered other options. Forgot, look

Love to surprise your guests with masterpieces. And those that will swallow all tongues). The bomb of summer is back again and so let's remember the simplest option. Which any novice cook or housewife will succeed in.

The main thing is to find fresh vegetables, preferably take them this season, plus a little desire and patience, and everything will definitely work out.

It will take very little time, you won’t even notice it, and already the delicious appetizer of gherkins is on the table and beckons with its aroma and delights.

Add your favorite herbs and spices, and also use sesame seeds, they will generally perfectly complement this masterpiece and elevate the appearance.

We will need:

cucumbers - about 350 g medium size
granulated sugar - 1 tbsp
table salt - 0.5 tsp
vegetable oil - 2 tbsp
carrots - 1 pc.
garlic feathers - a couple of pieces.
black pepper - 0.2 tsp
Korean seasoning - 0.5 tbsp
vinegar 9% - 3 tbsp

Stages:

1. Prepare everything you need for work. Wash the cucumbers in running water and wipe dry with paper napkins. Peel the fresh carrots, and then put them in the same form as shown in the photo. Cut it into shavings; for this purpose, take a special device - a grater.

If you don’t have such a device, buy it). Or you will have to tinker a little with a sharp kitchen knife.

2. Choose small cucumbers, even better if they are small. Cut them into 4-6 parts, see for yourself. You may even have to cut it in half.

Advice. To speed up the marinating process, you can cut the gherkins into slices.

Chop the garlic feathers with a knife or replace them with regular cloves. The main work is over.

3. Now make a special fill. Combine vinegar essence, sugar, salt and vegetable oil in a glass. Also, do not forget to add Korean seasoning, without it the flavor will not be the same. Pour directly over all vegetables at once.

4. Stir everything thoroughly with a tablespoon and marinate for 3.5 hours in a cold place. Don't forget to cover with something on top. And then eat for your health. Be careful not to bite your fingers off). Bon appetit!

Korean cucumbers - the most delicious recipe for the winter with seasoning for Korean carrots

Who doesn’t dream that their pickles will stand in the cellar for a whole year and not lose their color and be incredibly beautiful and tasty. Of course everything. It seems difficult to do this, not at all, if you take the right products and the very spices that will help turn an ordinary jar into a magical one.

For me, hot chili pepper is what I need, and if I also add garlic cloves and coriander, then I generally freeze with pleasure.

In general, it turns out not only superbly attractive, but you also want to try this delicacy again and again with new potatoes or with any type of meat. Oh, it wouldn't hurt to come here.

We will need:

cucumber – 1 kg
carrots – 5 pcs. around 380 g
hot red pepper – 1 pod
garlic – 8-10 cloves
vinegar essence 9% – 45 ml
salt – 1 tbsp
sugar – 3 tbsp
parsley – a small bunch
chopped coriander – 0.5 tsp
peppercorns - 15 pcs.

Stages:

1. The first important point is to take only juicy and not soft cucumbers, because exactly what they will be initially will be the result. Otherwise, you want them to crunch, but why should they be like that if they are already stiff.

So, chop the green fruits into small pieces, as you see in this pan. The dimensions are approximately the same, the length of the pieces is about 6.5 cm and the width is 6.5 mm. But this does not mean that you need to measure to the millimeter, approximately.

Don't forget to cut off the "butts" of the cucumbers, they are not needed, discard them.

2. Then move on to cutting the carrots. Using a grater, chop it quite thinly to form strings. Combine with cucumbers, then crumble washed parsley, cut into pieces, and a pod of hot pepper. It can be chopped into large pieces.

Peel the garlic head and then squeeze each clove through a garlic press.

4. What a delight it turned out to be. Cover the pan with a lid or film and let it stand in a warm place, right on the table, and soak.

Cooking time is about 4 hours, during which time a lot of marinade should be released.

To prevent the jar from bursting, you need to put an old towel on the bottom, and place the jar in cold water, not boiling water.

6. Usually containers of 0.5 l and 1 l are taken. Too big, like 3 liters, are not suitable, you won’t eat them in one or two times. Using a seamer, tightly tighten and be sure to check by turning the jar over and looking to see if liquid is running over the edge.

7. This is how beautiful it turned out. Store in a cool place, and in the fall you can arrange a tasting of the finished product. Bon appetit! The shelf life is usually 1-1.5 years.

Korean-style crispy pickled cucumbers for the winter

Love canned gherkins and even carrots. How do these Korean-style cucumbers actually differ from the usual ones that we are used to making? The incredible ease of preparation, and the fact that they are eaten first at a party or dinner, are worth the noise alone.

Moreover, if you make it in a hurry, then the longer they sit and soak in the special juice, the more extravagant the taste will be later. Oh, if the Koreans would come here, they would add a bunch of seasonings to this recipe. But this time I want to show you the most proven and favorite recipe without any extra ingredients. Take a look at the composition and you will understand everything yourself.

We will need:

Cucumbers – 4 kg
Carrots – 1 kg
Granulated sugar - 1 tbsp
Vegetable oil - 1 tbsp
Vinegar 9% - 8 tbsp
Salt - 2 tbsp. l
Garlic - 2 heads

Stages:

1. Refresh the gherkins in ice water, let them lie in such a pool for about 3-4 hours. Change the water every hour.

This action will ensure that, if they were picked a long time ago, they will regain their beautiful appearance, and most importantly, they will become juicy and elastic.

Again, look, if you have just harvested the crop from your beds, then you do not need to soak it. Just wash them well and get to work.

2. Afterwards you will need to wipe them and take a knife to remove all the tails. Look carefully for mold and spots, don’t take these, they are not suitable, otherwise your stomach will hurt.

3. And then chop them into small but thick strips. Or you can say rectangular pieces. Do this slowly so that all the pieces turn out even and look tempting.

4. Peel the carrots using a vegetable peeler or pass through a Korean carrot grater. You will get what you need. The chips will be the required length and all the same thickness. Put salt and sugar, then vinegar and garlic passed through a press. And the very last vegetable oil, stir.

5. Wrap in film or a bag and let stand and release all the juices in the refrigerator for about 24 hours. Every 3-4 hours you can take out the mass and mix with a silicone spatula.

6. Then take the jars and lids sterilized, place the chopped and pickled vegetables with the released brine from the refrigerator. Remember that the marinade should completely cover the appetizer in the jar.

In principle, you can eat it, but for winter, pack it in jars.

Place the jar with the prepared salad in a saucepan, there should be cold water in it, and a cloth napkin on the bottom and boil for 15 minutes. Place a metal lid on top of the jar, but do not cover it completely, leave some space.

7. There should be enough water in the pan to fit the shoulders of a liter jar or half a liter. Then roll it up with a special machine and turn the jar upside down and wrap it under a blanket or fur coat. After 2 days, lower everything into the cellar.

Making a salad with mustard and garlic

Any cucumbers are good for this option, even if they are too old and even clumsy and clumsy. Perhaps even overgrown and long; Often many housewives have the question of what to do with it - they have grown a lot and have outgrown everything.

But where, saddle awesome cucumbers with interesting ingredients such as mustard and garlic.

We will need:

Gherkins – 4 kg
Garlic – 12 cloves
Granulated sugar - 1 tbsp.
Ground black pepper - 1 tbsp. l
Dry mustard - 1 tbsp. l
Salt - 0.5 tbsp.
Vinegar 9% - about 1 tbsp.
Vegetable oil - 1 tbsp.

Stages:

1. Since there will be as many as 4 kg of vegetables, take a large container. For example, a stainless steel basin so that nothing gets oxidized. Rinse the gherkins under water to remove all the dirt and debris; you can leave them to lie down for an hour and swim in cold water to make them more refreshed.

Then use a sharp knife to remove the ends of each vegetable. Chop into strips and then add salt, dry mustard and sugar. Also grate the garlic cloves on a fine grater and add here. There will be an incredibly delicious smell that will already spread throughout your apartment.

I almost forgot about the pepper, grind it in a mill or take it already ground. Pour in vegetable oil and vinegar. Stir and leave to “sunbathe” for 6 hours to release a lot of brine.

2. Look, such a miracle will happen. All that remains is to prepare the jars. Or already go and take a sample from or

3. Place the salad in them and fill them with juice, it will turn out to be in its own juice. And send it to sterilize in a pan for 40 minutes. Then wrap it under sterile lids and cool under a blanket, while turning the jars upside down. Keep refrigerated and then use as directed.

Video on how to cook Korean-style lightly salted cucumbers in a jar

I hasten to please you with another interesting option that will tell you clearly and in detail about all the intricacies of the upcoming work.

You can use 6 liter jars, wow. Where so much. And the secret here is this: the appetizer turns out instantly, because the gherkins will be cut not into sticks, but into circles.

Awesome snack with sesame and carrots

Sesame seeds are used not only as decoration on buns or other baked goods, but even here. Creating an original appearance and delicately piquant taste. Moreover, for any celebration and even for a birthday, it would be nice to put such a snack on the table. And it’s not a bit embarrassing, but on the contrary, everyone will like it.

Yes, look at the colors of this dish for yourself, how chic and elegant it is. My mouth is already watering, my appetite has worked up. Do it, you won't regret it. Consolidation.

We will need:

Cucumbers - 0.6 kg
Garlic – 5 cloves
Green onions - 10 pcs.
Carrots - 1-2 pcs.
Sweet bell pepper - 1-2 pcs.
Chili pod - 1 pc.
Roasted sesame seeds - 2 tsp
For the marinade:
Table salt - 1 tsp
Soy sauce - 3 tsp
Rice vinegar - 2 tbsp
Sesame oil - 2 tsp
Sugar - 1 tbsp

Stages:

1. Peel the head of garlic from skin and husk, then press each clove with a knife and chop into small pieces.

If your cucumbers are medium or small in size, then chop them into cubes into 4-5 parts, but if they are large, then chop them into 7-8 parts. Also, cut the ones that are too long in half first. Yes, or just the way you like. In any case, do not forget to cut off the “butt” at each end.

After 15-20 minutes, shake them in a colander to remove all excess moisture.

Afterwards, add salt to the gherkins and mix with your hands. And here, it is important that they stand a little and release the juice.

2. Chop the carrots with a special grater, which is usually used when preparing carrots in Korean. Chop the bell pepper and green onion into stick-like pieces.

Be careful with chili pepper, add it to taste, do not overdo it, otherwise you will become like a dragon or Gorynych serpent (chop finely). Ah-ha.

2. Make a dressing, pour in soy sauce, then two tablespoons of rice sauce, sesame oil and of course sugar, stir so that there is not a single grain.

3. Mix all ingredients in a bowl and pour in the sauce, stir. Throw in the sesame seeds. Eat for your health, but remember that the salad must stand and brew.

3. Good question, how long? Probably, at least 30-40 minutes, or better yet an hour, and you can do a tasting. Enjoy your health. Crispy and savory is the motto of this dish!

Another very tasty recipe with meat

Have you ever tried this? No, this is how the situation needs to be corrected. And this step-by-step instruction will help you with this.

Men will come running from all yards at the smell, or the most beloved one will certainly not refuse such a temptation, because everything is as always for him.

We will need:

Cucumbers from the garden - 0.5 kg
Salt - 1/4 tsp
Beef or pork - 240 g
Onion - 1 head
Bulgarian sweet pepper - 1 pc.
Vegetable oil - 50 ml
Garlic - 4 cloves
Red hot pepper - 1/4 tsp
Black pepper - 1/4 tsp
Ground coriander - 1/2 tsp
Sugar - 1/2 tsp
Sesame - 1 tsp
Soy sauce - 1 tbsp
Vinegar 9% - 1 tbsp
Parsley – 15 g

Stages:

1. Cut a piece of meat into strips with a sharp kitchen knife. Then fry them in a hot frying pan with vegetable oil.

Fry along with the onion, which you chop into cubes.

2. And don’t forget also that bell peppers also go well with deli meats. Therefore, chop it into cubes, removing the seeds and stalk.

3. During frying, count at the very end, when the vegetables and meat are ready, squeeze the garlic cloves directly into the frying pan using a garlic press. Then add hot and black red pepper and pour such a cool dressing, I would say rich, over the cucumbers.

By then they should already be washed in a bowl and cut into pieces or slices. Salt them in advance and then drain the released brine from them. Add ground coriander, sugar and sesame seeds and only then combine with fried meat. Season with soy sauce and vinegar, stir. Add your favorite herbs in the form of chopped parsley or dill.

4. Give yourself a larger portion and help yourself. Bon appetit! Real jam.

This is such an unusually interesting article, share it on social networks and experiment in your kitchen. See you all soon, pleasant discoveries!

Recipe instant Korean cucumbers:

We choose cucumbers for salad that are strong, not overripe, with tender juicy pulp inside without ripened seeds and a thin outer skin. If you find that the variety of your cucumbers has a hard, so-called “old” peel, it is still better to cut it off in a thin layer with a vegetable slicer. It would be a good idea to check if the cucumbers themselves are bitter. We will cut the cucumbers into thin long strips - a typical cutting for all Korean preparations and snacks, but you can choose any cutting method - medium bars or rings. It is advisable not to cut too large so that the cucumbers have time to marinate, otherwise you will need to increase the time of marinating the cucumbers in spices and herbs.

Cut off the thin top layer from the carrots and grate them on a Korean fine grater. Place the vegetables in a large bowl, in which it will be most convenient to mix all the vegetables.

We send thin half rings of onions or white lettuce/red onions to the cucumbers and carrots. Choose onions according to your preferences; onions will give a more “aggressive” taste, while sweet salad varieties of onions will not be too noticeable in the overall taste of the salad.

Mix the vegetables, make a small depression in the center and squeeze the garlic cloves into it.

We move to the stove and put a frying pan with vegetable oil, heat it until “smoky”.

Add sesame seeds and spices to the oil. A little about spices: this can be a full-fledged ready-made set of store-bought seasonings or one you have assembled yourself. As you know, ground coriander, red hot and regular black pepper, paprika, and ginger are considered traditional “Korean” spices. If you take half a teaspoon of each of these spices, you can easily get that same Asian flavor that we love Korean salads for.

We count to 10 (we strongly do not recommend keeping sesame seeds and spices in oil for longer!) and pour the hot oil from the frying pan along with the browned sesame seeds and heated spices directly onto the garlic into the cavity in the vegetables.

Add salt and sugar to taste (if they are not in the ready-made set of spices) and season the Korean cucumbers and carrots with another important ingredient - vinegar.

Next, you can add any chopped herbs, such as parsley and cilantro.

Now the cucumbers must be mixed very thoroughly and all the seasonings, garlic and sesame seeds must be distributed evenly among the vegetables. Lightly crush the cucumbers so that they are in our spicy marinade, and marinate in the lower compartment of the refrigerator for 2-6 hours.

Korean quick-cooking cucumbers are ready!

As you can see, this is not such a labor-intensive process.

And in the end, you get an excellent separate appetizer or a spicy vegetable salad for main courses!