Cucumber salads for the winter in Korean have recently become very popular. After all, cooking requires a little time and a small selection of products. And the taste of the appetizer will surpass all expectations. Cucumbers are very spicy, crispy and aromatic.

If you are fed up with ordinary pickled cucumbers, then I advise you to prepare several jars for the winter cucumber salad with carrots. Such a dish will complement absolutely any side dish or will be a great snack.

Required products:

• 2.5 kg of green cucumbers;
• 2 pcs. large carrots;
• 1 head of garlic;
• 125 ml of 9% table vinegar;
• 125 ml vegetable oil;
• 0.25 tbsp sugar;
• 1 tbsp salt;
• 15 gr. Korean seasoning for carrots.

Korean salad for the winter with cucumbers:

1. Any cucumber, even a little overgrown, is suitable for a salad. My vegetables are good, we cut off the butts. Peel the carrots. Divide the garlic into cloves, remove the husk.
2. Cut or rub the cucumbers into long thin strips, like a Korean carrot. To do this, you can use a special grater or a double-sided vegetable cutter. Only the outer part of the cucumber without seeds is used in the salad. The pith with seeds is discarded.
3. Rub the carrots in the same way.
4. In a bowl, mix the chopped carrots with cucumbers. Add the garlic chopped through a special press and all the spices specified in the recipe.
5. Stir the salad thoroughly, cover the top or stretch it with a plastic bag. We send to the shelf of the refrigerator for pickling for a day. In the process, mix the contents 3-5 times.
6. In the meantime, we thoroughly wash and sterilize glass jars.
7. Fill a sterile container with pickled vegetables. Pour the salad on top with the marinade remaining in the basin.
8. We cover the container with iron lids, send it to the cold oven. We gradually heat up to a temperature of 150 degrees and sterilize for about a quarter of an hour.
9. Then carefully remove the jars from oven, we cork them, put them upside down and wrap them up warmly.
10. In a day, when the workpiece has completely cooled down, it can be moved to a permanent storage location.

Korean cucumbers salad for the winter

Another version of Korean-style winter cucumber preparation, supplemented with sweet pepper. In this case, the cucumbers are cut into circles.

Required products:

• 2 kg of small cucumbers;
• 0.5 kg of sweet pepper "Belozerka";
• 0.5 kg of carrots;
• 100 g sugar;
• 1 pod of hot pepper;
• 100 g table 9% vinegar;
• 100 g lean oil;
• 500 gr. onion;
• 1 head of garlic;
• 1.5 tbsp salt.

Salad for the winter cucumbers in Korean:

1. My cucumbers, we cut off the ass. If there is not enough moisture in the soil, then cucumbers often taste bitter. In this case, we soak the vegetables for 2-4 hours in cool water, sometimes changing the water to fresh.
2. For the salad, cut the cucumbers into thin rings, put them in a spacious basin or saucepan.
3. Cut the washed peppers in half, discard the middle with seeds and a tail. Cut the sweet pepper halves into thin longitudinal strips, which we then cut into 2-3 pieces.
4. Peel the onion, finely chop it.
5. We peel the carrots, three on a special Korean grater... Long thin strips with a square section are obtained.
6. We send all the ingredients to the saucepan. Add the garlic, passing each clove through a garlic press.
7. Next, we send finely chopped hot peppercorns without seeds. Pour in sugar, salt, fill with lean butter and vinegar. Stir the whole mass well in order to evenly distribute all the components. Leave the salad to marinate for a couple of hours.
8. We lay out the cucumber salad in pre-sterilized liter or half-liter jars.
9. We cover the container with lids, immerse it up to the shoulders in warm water, sterilize after boiling liter jars for 1 hour, and half-liter jars for half an hour.
10. Then we seal the jars with tin lids, cover and let the workpiece cool.

Korean cucumber salad for the winter

Those who prefer blanks without sterilization will really like this recipe for cucumbers for the winter in Korean. Instead of sterilizing the salad in jars, we'll just boil it in a saucepan and roll it up.

A set of products for preparation:

• 3 kg of cucumbers;
• 3 carrots;
• 0.5 tbsp. peeled garlic cloves;
• 250 ml vegetable oil;
• 200 gr. table 9% vinegar;
• 0.5 tbsp. sugar;
• 2.5 tbsp rock salt;
• 1 tsp black pepper (freshly ground).

Korean cucumber salads for the winter:

1. Rinse all the cucumbers thoroughly, cut off the tips. We cut the vegetables into rings, as for a regular salad. We put them in a saucepan with a thick, non-stick coating.
2. We clean the garlic cloves, cut them into thin slices.
3. Remove the peel from the carrot, grate it with large holes.
4. Put the carrots with garlic in a container with cucumbers. Then add vinegar, spices and vegetable oil... Stir all the ingredients well and leave for a quarter of an hour so that enough vegetable juices stand out.
5. We put the saucepan on low heat and cook for ten minutes from the beginning of the boil. During cooking, stir the salad periodically so that it does not burn. After heat treatment the cucumbers will change color a little and become slightly transparent.
6. We lay out the hot salad in sterile jars, roll it up with iron lids. We put the cans upside down, wrap them up warmly and leave them to cool.
7. From these ingredients, 3-3.5 liters of salad comes out.

Korean cucumber salad for the winter

The blank prepared according to this recipe is distinguished by its special juiciness and multifaceted taste.

Ingredients for cooking:

• 4 kg of green cucumbers;
• 2 tbsp good soy sauce;
• 1 kg of carrots;
• 1 tbsp. odorless lean oil;
• 1 glass of white sugar;
• 1 tbsp. 9% table vinegar;
• 5 garlic cloves;
• 15 gr. Korean-style carrot dressings;
• 100 g rock salt.

Korean salad for the winter from cucumbers:

1. Rinse the cucumbers, dry them, cut off the edges. Without removing the skin, rub in the form of noodles on a Korean carrot grater.
2. Rub the washed, peeled carrots with long strips.
3. Press down the garlic cloves with the flat side of the knife so that the skin comes off easily, chop.
4. Put vegetables with garlic into a spacious container, fill with vegetable oil, add Korean seasoning.
5. In a separate plate we combine soy sauce with salt, vinegar and sugar. Pour vegetables with the resulting marinade, knead. We leave the vegetable mass for a couple of hours for pickling.
6. We lay out the workpiece in sterile jars, sterilize in hot water or oven for 10-15 minutes. Seal with lids, wrap and cool. We store it in the basement or cellar.

Korean cucumber salad for the winter

Following this recipe, you will make a delicious vegetable snack. It will complement any festive table or a quiet family dinner.

For the blank you will need:

• 3 kg of cucumbers;
• 1 head of garlic;
• 3 large carrot roots;
• 3 tbsp table salt;
• 6 tbsp. l. sweet sand;
• 1 tsp each black and hot ground pepper;
• 0.5 tbsp. lean refined butter;
• 150 ml of food vinegar (9%);
• 1 tsp coriander (chopped);
• 3 tbsp mustard seeds.

Korean cucumber salad for the winter:

1. Wash fresh cucumbers, dry them, cut off the ends. Cut into long strips.
2. Peel the carrots, rub them on a special grater with long noodles.
3. Remove the husk from the garlic, chop it in any desired way. We mix cucumbers, carrots and garlic. We also add vinegar, granulated sugar, mustard seeds, peppers and coriander to vegetables.
4. Knead the mass thoroughly, insist for 2-3 hours.
5. After the specified time, we lay out the vegetable mass in a sterile container, pour out the released marinade, cover iron lids and sterilize for a quarter of an hour by immersing your shoulders in warm water.
6. Roll up the finished workpiece with iron lids, place the container upside down, cover it with a blanket and cool it slowly.

Korean cucumber salads for the winter

The combination of tomatoes and cucumbers is already familiar, but in this winter harvesting in Korean, this tandem will sparkle with completely different colors.

Set of products for salad:

• 2 kg of green cucumbers;
• 3 pods of bell pepper (red);
• 3 fleshy tomatoes;
• 3 large onion heads;
• 5 cloves of garlic;
• 50 ml vegetable oil;
• 1-2 tsp salt;
• 0.5 tsp freshly ground black pepper.

Korean cucumber salads for the winter:

1. Cucumbers of any size are suitable for this blank. Wash the vegetables thoroughly, cut into strips, cutting off the ends.
2. Sprinkle the cucumbers with salt and insist that the vegetables let the juice flow. Gently drain the released liquid, and squeeze the cucumbers by placing them in cheesecloth.
3. Peel the onion, cut into half rings.
4. Pepper pods are freed from the core, cut into strips. Rinse the tomatoes, cut them into half rings or small slices. For this salad, it is better to use fleshy varieties of tomatoes.
5. Pour the vegetable oil into a large frying pan. When it is warmed up, spread the onion to fry. Add pepper and tomatoes to the loosened onion, mix, simmer for a quarter of an hour.
6. In the process of frying, add chopped garlic to the vegetables. Season with pepper at the end of cooking.
7. Cooled down vegetable sauce add to cucumbers, mix. We spread the mass into a sterile glass container, cover with lids.
8. Sterilize the salad in the usual way 30-40 minutes, immersing the cans up to their shoulders in water.
9. Cork the workpiece with lids, cool under a blanket.

Like these ones unusual salads cucumber can be made by adding Korean carrot seasoning and more. Cucumber salad for the winter in Korean will conquer you with its crunch, rich taste and unsurpassed aroma. Bon appetit, everyone!

For the first time I tried this cucumber salad visiting relatives. The hospitable hostess kindly shared the recipe for cucumbers in Korean, and since then, every year I have been making this preparation for a change. The portion is small, so it cooks quickly, and the cucumbers taste amazing!

Spicy, with a slight sourness, this salad is liked by all my guests, without exception.

Ingredients:

Output: 6 liters

• cucumbers 4 kg
• carrots 1 kg
• sugar 1 cup
• vegetable oil 1 glass
• vinegar 9% 1 cup
• salt 100 g
• garlic 3-4 heads
• seasoning for Korean carrots 15 g

* glass 250 ml.

Preparation:

In order for the cucumbers in the salad to remain crispy, they must first be soaked in cold water for a few hours.

Then carefully wash the cucumbers and cut the tails. Cut the cucumbers into 4 pieces lengthwise, and the large fruits in half. It should look like mine.

Wash and peel the carrots. Grate it for Korean salads.

Prepare the marinade: mix vegetable oil with sugar, vinegar, salt and spices. Peel and chop the garlic or pass through the garlic.

In a large, spacious bowl, combine the chopped cucumbers, carrots, garlic and pour over the resulting marinade with spices. Mix the salad thoroughly, cover with a lid and send it to the refrigerator for at least 5 hours.

After that, we lay out our Korean cucumbers in dry sterile jars.

We put a cloth napkin in a spacious saucepan, put the jars with cucumbers, and pour cold water over the hangers of the jars. Cover the jars with sterile lids, put the pan on the fire and bring to a boil. From the moment of boiling, we withstand the floor liter cans 10 minutes, liter 15 minutes.

Then, as standard, we take out the cans with the blank and roll them up with a key, or screw them with lids. But that is not all. In order for our Korean-style cucumbers to be stored until winter, they need to be wrapped under a fur coat until they cool completely.

The cooled jars with the workpiece must be removed to the cellar or closet, away from sunlight.

For many housewives and food lovers good snack is based on several criteria: ease of preparation, pungent taste, use of simple, familiar products and the ability to eat at any time of the year. An excellent option for such an appetizer is Korean cucumbers. The main thing is to know a few subtleties so that this dish can be put on the table almost immediately after cooking or hidden in the underground for the winter.

What you need to know before cooking

Korean cucumbers are easy to prepare. But many housewives, especially beginners, complain that the finished product quickly deteriorates, although the requirements of the recipe have been met. There are a few basic things to do to help you not lose your ingredients and enjoy their taste all winter long.

Jars and lids must be thoroughly washed and dried well before placing ingredients in them. You can also sterilize the jars over boiling water upside down for at least 5 minutes, and boil the lids directly in this water. Make sure that the cans are intact: any crack or chip on the neck will damage the finished product.

For the convenience of sterilizing cans, use special devices

Wash the cucumbers properly, wiping the surface well. It is advisable to do this under running water. The fact is that dirt particles remain between the pimples, which become the cause of the "explosions" of the cans.

Rinse cucumbers and other foods thoroughly before cooking

Cut the cucumbers as you like - into bars, lengthwise or into strips, then put them in a bowl, add salt and set aside for 10-15 minutes to let them juice. Then you can add the rest of the products from the recipe.

Juice the sliced ​​cucumbers before cooking

The classic Korean cucumber recipe with the addition of carrots

Thanks to this cooking method, even cucumbers stuck in the refrigerator will turn out crispy. You will need:

• 4 kg of cucumbers;
• 1 kg of carrots;
• 1 glass of sugar 200 ml;
• 1 cup vinegar 9%
• 1 cup sugar-free sunflower oil
• 100 g of salt;
• 1 large head of garlic;
• 1 tbsp. l. red chili.

You can not only serve such an appetizer immediately after cooking, but also roll it up in jars for the winter.

Korean cucumber appetizer looks very nice on the table

1. Peel and wash the garlic. To make it easier for you, disassemble the head into teeth, dip it in a bowl of water and peel off the husk.

   Garlic is easy to clean by dipping the cloves in water

2. Grate carefully washed carrots. It is better to use a special Korean-style carrot grater: it is more convenient, and the slices are beautiful.

   Use a special grater for grating carrots

3. Cut the clean cucumbers into cubes: separate the ends, cut the fruits into four parts lengthwise, then another 3-4 times across.

   Cut cucumbers into cubes

4. Place the sliced ​​cucumbers in a deep bowl of such a size that it is convenient to mix. Sprinkle lightly with salt.

   Let the cucumbers sit with salt

5. Send carrots and chopped garlic there. It is better to squeeze it out with a press: this way it will be more evenly distributed and will give the juice to vegetables faster.

   Add carrots with garlic to the cucumbers

6. Now is the season for the seasoning. Add the remaining salt, sugar, sunflower oil, vinegar, red pepper. For those who do not like too spicy food, half of the chili can be replaced with paprika.

   Hot red peppers will spice up the snack.

7. Mix all the ingredients thoroughly, then put the snack in the refrigerator for a day.

   Korean cucumbers should spend a day in the refrigerator

8. After 24 hours, Korean cucumbers can be eaten. They will have a slightly salted taste. Leave the salad in the refrigerator for 3 days if you want it to be richer.
9. If you want to roll these cucumbers for the winter season, place them in pre-sterilized 0.5–0.7 liter jars and fill with the marinade remaining in the bowl. You will get a lot of it in the days while the salad is infused.

   Divide the snack into the jars and add the marinade

10. Take a large pot, lay a towel on the bottom. Put the jars, put the lids on top. Pour cold water into a saucepan so that it reaches the hangers of the cans.

    Remember to cover the bottom of the pot with a towel to soften the heat on the bottom of the jars.

11. Place the saucepan over medium heat. Wait for the water to boil, then boil for 10 minutes, covering the pan with a lid.

    Boil the jars for 10 minutes under the lid

12. It remains only to get the cans out of the water and tighten the lids or roll them up with a rolling machine.

    Roll up the cans and hide until winter

A quick recipe for Korean cucumbers (no carrots)

You can serve this salad within half an hour after preparation. This marinating speed is achieved by the addition of some ingredients such as soy sauce.

Thanks to soy sauce, cucumbers will quickly marinate, and you can do without salt

Take the products:

• 400 g of cucumbers;
• 35 g onions;
• 10 g green onions;
• 10 g garlic;
• 3 tbsp. l. soy sauce;
• 2 tsp red chili peppers;
• 3 tsp sesame oil;
• 3 teaspoons toasted sesame seeds;
• 2 tsp Sahara.

As you can see, you don't need salt here: the soy sauce itself is quite salty.

1. Cut the cucumbers lengthwise into 2 parts and chop into half rings no more than 1 cm thick.Further, cut in the following sequence: onion- in half rings, green - in rings, garlic cloves - very fine.
2. Place all food in a high-walled bowl. Pour in soy sauce and sesame oil, add sugar, chili and sesame seeds. Mix the entire contents of the bowl thoroughly, let it brew for 30 minutes and serve.

Of course, this method is not suitable for preparations for the winter, but all summer you can enjoy this fresh snack, just prepared.

Korean quick cucumber video recipe

Korean cucumbers with meat

It turns out that this snack can be not only vegetable. Add to it juicy beef, and you will have a great salad with a rich spicy taste. For him, take:

• 400 g of cucumbers;
• 400 g of beef;
• 1 onion onion;
• 1 Bell pepper(Red);
• 2 cloves of garlic;
• 1 tsp ground red pepper;
• 1.5 tsp Sahara;
• 1 tsp coriander;
• 2 tbsp. l. vinegar;
• 4 tbsp. l. soy sauce;
• 1 tsp salt;
• 3 tbsp. l. vegetable oil.

The peculiarity of this salad is that it cooks quickly and can be served hot.

1. Cut the washed cucumbers with the ends cut off first crosswise, and then lengthwise into slices. Place them in a suitable bowl, sprinkle with salt and set aside for 15 minutes while they drain the juice.

   

What associations arise when the name of a dish contains the adverb “in Korean”? Most likely, the first thing that comes to mind is “… this must be a spicy dish!”. It is true, and precisely because of the increased pungency and salinity of hansik - National cuisine Pure Korea is not among the world's most popular. But, as for the brightness and aromas - this cannot be taken away from her! This recipe for cucumbers in Korean - adapted for a Russian person, moderately spicy and very delicious snack... It can be made for future use, or it can be served on the table the same day!

Ingredients for cucumber and carrot salad with Korean seasoning

• 1kg of cucumbers;
• 250g carrots;
• 6 cloves of garlic;
• 2 teaspoons of salt
• 2 tablespoons of sugar;
• 2 tablespoons of vinegar;
• 2 tablespoons of vegetable oil;
• 2 teaspoons Korean carrot seasoning.

Korean cucumbers with carrots: a recipe for the winter

Part of the snack can be left and served on the same day! Delicious - lick your fingers!

It is interesting

List of ingredients and step-by-step instruction cooking is, of course, good. However, in any recipe there are a lot of subtleties and nuances. Regarding our "Korean" recipe, among the nuances are the following points:

• the best time to pick cucumbers in the garden;
• rules for the selection of cucumber fruits on the market;
• rationality of using overripe specimens;
• pre-soaking rules;
• principles for choosing carrots;
• tips on how to quickly peel garlic;
• pasteurization or sterilization;
• selection of sealing caps.

Choosing cucumbers for a Korean recipe

The selection of cucumbers for pickling for the winter is a crucial moment. Maybe the question of choosing the fruits that will be cut into cubes can be treated more simply? Some points are really not important, and yet ...

• There are no strict rules as to what time of day to pick cucumbers for conservation in the garden. In the early morning and late evening, however, cucumber fruits are the most resilient.
• For preservation, it is best to buy cucumbers, which clearly show that they have not been washed (slightly dirty). Why? In the process of washing, there is a risk of damaging the peel. And if the fruit after that was not used immediately, there is a possibility that the fermentation process has begun inside (although not externally manifested). This will negatively affect the taste of the canned cucumber.
• For cooking cucumbers in Korean, the size of the fruit does not matter much. Overripe, yellowed, soft specimens and fruits with yellow spots, however, are not suitable for “tasty” canning!
• Dark green specimens with a thin skin and the presence of dark thorns are an absolute priority.
• The firmness of cucumbers on the market is tested by squeezing the tips (especially the tail).

Preparing cucumbers for conservation

Freshly picked, firm cucumbers do not need to be presoaked. It is better to soak cucumbers from the market (store) in cold water for a period of 2 to 7 hours - depending on the degree of freshness and elasticity. It is advisable to change the water every two hours.

There is no unequivocal opinion about which water is best to use. Residents of the private sector argue that there is no better well and spring. But where to find one in the city? Some townspeople use bottled, filtered, boiled, or infused with silver and copper. There are those who look at things easier and use plain water from the tap. However, chlorinated water is not the best option!

Important! Before soaking, the cucumbers must be washed under running water to remove dirt from the garden. A lint-free cloth (microfiber, bamboo) will gently clean the surface of the fruit without damaging the skin.

Choosing carrots

The principles for choosing carrots for our recipe are the same as for cooking classic salad from carrots in Korean. Delicate, juicy varieties of rich orange color are preferred. It is much more convenient to rub the larger specimens.

The choice of a rubbing tool is not the last thing. As for the aesthetic perception, the mention of "in Korean" present in the name of the snack immediately draws in the imagination the shape of carrot stripes familiar to the eye. For example, a utility knife (peeler + carrot knife in Korean, also called a "peeler") makes a thin, flat cut that only vaguely resembles a traditional shape. A professional grater with an attachment for cutting carrots into strips is another matter!

How to quickly peel chives of garlic

Did you know that professional chefs clean garlic in a completely different way from ordinary housewives in the kitchen? They simply do not have time to carefully and scrupulously peel every single tooth from the husk! Conservation is a hot season. And if there is an opportunity to speed up (at least in the operation of cleaning the cloves of garlic), why not take advantage of the experience of professionals?

Method 1. Cleansing the lobule will take less than 1 second! Place the garlic clove on a cutting board. Cover the top with the wide side of the chef's knife and press down with force. A characteristic click indicates a bursting husk. All that remains is to remove it with ease!

Method 2. Indispensable when you need to peel several slices at once (in our recipe there are 6 cloves per 1 kg of cucumbers). Fold the cloves into a curling glass jar(if very a large number of teeth, then into the pan). The main thing is that there is enough free space so that the garlic can freely hit the walls during the cleaning process. Screw on the lid of the jar (cover the pan with a lid). Shake vigorously for 10-20 seconds. Open the lid, remove the peeled husks.

Reference! The above methods are relevant for cleaning garlic teeth with already dried scales. For peeling young garlic, other principles apply.

Pasteurization or sterilization - which is better?

Strictly speaking, observe all the conditions for the professional execution of both processes in the conditions home cooking quite difficult. Some equipment is required, accurate time and temperature control.

The term sterilization has a fairly broad meaning. The purpose of preservation sterilization is to disinfect products intended for long-term storage from pathogens. In the sense of disinfection, pasteurization is also a sterilization method. Narrowing down the topic and moving on to the differences, we can say that the difference is in the height of the temperature.

In a narrow-profile sense, sterilization occurs only at temperatures from 100 ° C or more. It - great option heat treatment, however, 100% achievement of the result in a home environment requires effort. You can heat water to 100 ° C or more:

• using a special sterilizer or autoclave;
• adding salt to the water (101 ° С = 66g / l; 105 ° С = 255g / l; 110 ° С = 478g / l);
• using an oven, microwave oven, multicooker, pressure cooker.

Pasteurization is the oldest sterilization method (mid-19th century). It is generally accepted that when using this approach the nutritional value products are almost unchanged. The method is widely used for the disinfection of canned food in a home kitchen, because it does not require the use of special equipment. All that is needed is a large saucepan and boiling water. Boiling water in a saucepan filled with cans with blanks provides a temperature of + 70 ° C ... + 95 ° C (inside the cans), which fully meets the requirements of the technological process.

Pasteurized workpieces have a shorter shelf life (as opposed to sterilized ones) and should be stored in a cool place. Some types of products (mushrooms, meat) require increased attention, such as: sterilization, tyndalization (pasteurization in several stages - usually up to three approaches).

Seaming cap selection

For capping Korean cucumbers, not every sealer will work equally well. The range of preservation lids is small:

• classic unvarnished tin (white);
• classic lacquered tin (yellow);
• twist-off (swirling);
• glass (which has already become a rarity).

For workpieces with an acidic medium (in particular, vinegar in the composition), it is better to use classic lacquered tin (yellow), or the modern twist-off model.

Recipe korean cucumbers for the winter in the circle of my relatives is very popular. Such a Korean cucumber salad for the winter goes well with fried potatoes, or mashed potatoes, as well as Korean cucumbers for the winter, you can simply eat with bread. As festive salad Korean cucumbers with carrots are hardly suitable for the winter, but as a salad for every day - a great option to diversify the menu in winter. I bring to your attention another simple and proven recipe for Korean cucumber salad for the winter.

The portion is small, so Korean-style cucumbers for the winter are prepared quickly and easily. I want to warn you in advance: Korean-style cucumbers are preservation with sterilization of cans in a pan, without this important stage, delicious spicy Korean-style cucumbers cannot be cooked. Therefore, be patient, and Korean-style cucumbers for the winter with carrots will certainly delight you in the cold and snowy winter.

Ingredients:

Output: 4.5 liters

• 3 kg. cucumbers
• 750 gr. carrots
• 175 g Sahara
• 200 ml. vegetable oil
• 200 ml. 9% vinegar
• 75 gr. salt (2.5 tablespoons)
• 3 heads of garlic
• 10 gr. spices for Korean carrots without salt and sugar

How to cook Korean cucumbers for the winter:

To cook Korean-style cucumbers, it is best to use small young cucumbers with thin skin and underdeveloped seeds. It turned out to be very difficult to buy such cucumbers, so the recipe is a bit belated. We soak the cucumbers in cold water for several hours so that the prepared Korean-style cucumbers with carrots are crispy.

Then carefully wash the cucumbers, cut off the tails, cut into four parts lengthwise, and then in half. You should get the cubes, as in my photo.

We clean the carrots and grate them for Korean salads.

Prepare the filling in a separate bowl: mix the vinegar, vegetable oil, salt, sugar and spices. We clean the garlic and pass it through a press.

Combine chopped cucumbers, carrots, garlic, and garlic in a large bowl or saucepan. We mix everything, cover with a lid and send it to the refrigerator for 5-6 hours so that the cucumbers are pickled.

Then we lay out our fragrant Korean-style cucumbers for the winter with Korean carrot seasoning in dry sterile jars, and fill with the juice that remains in the bowl.

Cover the filled jars with sterile boiled lids (note - we do not close, but only cover) and sterilize. For sterilization, put a napkin or towel on the bottom of a wide pan (so that the jars do not burst), and put the blank with cucumbers. Then pour cool water into the pan, not reaching 1-2 cm to the hanger of the jar. Bring the water in a saucepan to a boil. Sterilize 0.5 liter jars after boiling for 10-15 minutes (liter jars - 20-25 minutes).