Connoisseurs of healthy winter salads can prepare Korean-style cucumbers for the winter. Small fruits with a crispy inner part are well combined with hot and bitter spices, and their pleasant smell is heard throughout the kitchen. There are many recipes for cooking without much effort and time consuming.
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Basic cooking methods
It is customary to use various spices as ingredients for the preparation of cucumbers. Among them:
- Mustard.
- Garlic.
- Pepper.
Some housewives prefer ready-made dressings, which are sold in the store and are called "Korean". In this case, the process of preparing the workpiece will take no more than 2-3 minutes.
The finished dish will be a beautiful decoration for a festive or daily table. Vegetables are intensely saturated with the taste and smell of spices.
The product is stored in a refrigerator, basement and cellar. The maximum shelf life is 12 months. At the same time, over time, the taste of the product only improves, since it is saturated with seasonings.
The most popular cooking method allows you to neglect the sterilization process and distribute the salad into dry, pre-cleaned and dried jars. You can include a small amount of vinegar to extend the shelf life of your preform.
Cooking cucumbers without sterilizing cans is as follows:
- The tips of the vegetables are removed, the cucumbers are cut into small strips. The skin is allowed not to be removed. The resulting strips are evenly distributed over the dry can.
- The carrot should be peeled and grated finely with a grater or knife to create long sticks.
- Next, add the carrots to the cucumbers and mix.
- Garlic and pepper are chopped with a knife and added to vegetables.
- The spices are mixed with oil.
- Finally, you need to add vinegar, pouring it evenly over the entire volume of the container.
The workpiece will become as tasty and juicy as possible if you wait 2-3 hours for it to be infused without a closed lid.
Other recipes
Another Korean cucumber recipe does not include the use of carrots. At the same time, the taste and aroma of the salad are practically the same. Alternatively, you can use other vegetable vegetables (such as eggplant) for carrots. They give the workpiece a pleasant spicy taste.
The surface of the eggplants is cleaned, and the vegetable itself is cut into small slices. Without using vegetable oil, the product should be fried over low heat and brought to a semi-cooked state. The main thing is that the vegetable does not lose its shape and does not become soft. The plates are crushed to longitudinal strips of 3-4 cm and transferred into a deep container.
The vegetable is cut into strips and added to the eggplant. The contents of the cup are seasoned with a special Korean cucumber seasoning.
The vegetable oil is preheated in a microwave oven. Then granulated sugar dissolves in it. The oil is added to the main composition and mixed.
In the end, it remains to add the herbs and transfer the salad to a clean container.
Do you make Korean cucumbers for the winter?
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