Tips and tricks

Korean cucumber salad without sterilization


Cucumbers for the winter in Korean without sterilization are not just a tasty dish, in cold weather it will help maintain the vitamin balance of all family members. Cooking cucumbers is easy, especially since you don't have to fiddle with sterilization. The guests will not refuse the salad either.

How to properly preserve Korean cucumbers without sterilization

For long-term storage of Korean cucumbers, you need to follow the recipe recommendations and useful tips:

  1. The salad can be made from fruits of any ripeness, yellow or overgrown will do. Only from these cucumbers will you have to cut off the thick peel and remove large seeds.
  2. Before preparing a Korean snack for the winter, green fruits need to be washed, then soaked in very cold water to make them dense. Ice cubes can be added.
  3. After the subsequent rinsing, dry the cucumbers on a towel.
  4. Cut the fruits in accordance with the recipe recommendations: into strips, cubes, slices or grate.
  5. Korean cucumber salad for the winter can be prepared without boiling, in this case the shelf life will be minimal.
  6. It is necessary to lay out the workpiece for the winter in steamed jars and close hermetically with the same lids.
  7. Since sterilization according to recipes is not provided, the finished snack is well wrapped until it cools completely.
  8. You need to cool the jars upside down.
  9. For better pickling, cut vegetables into equal pieces.

Warning! To prevent jars of Korean-style cucumber salad from exploding in winter, salt must be taken without additives.

Classic Korean Cucumber Recipe Without Sterilization

The prescription will require:

  • 2 kg of cucumbers;
  • 0.5 kg of sweet carrots;
  • 500 g bell pepper;
  • 500 g of turnip onions;
  • 1 hot pepper;
  • 1 head of garlic;
  • 1.5 tbsp. l. salt;
  • 100 g granulated sugar;
  • 100 g of refined oil;
  • 100 ml of 9% table vinegar.

Advice! It is desirable that the bell peppers be of different colors, then the dish will look colorful.

Cooking steps:

  1. Wash and dry cucumbers for Korean salad. The recipe requires circles no more than 0.5 mm thick.
  2. Dry the washed and peeled sweet peppers and cut into strips.
  3. Remove the husk from the onion, rinse, chop into cubes.
  4. Grate peeled carrots on a special grater or cut with a sharp knife into long thin strips.
  5. Combine prepared vegetables in one container.
  6. Add chopped garlic, hot pepper. Salt, sugar, pour in vinegar oil.
  7. Mix the resulting vegetable mass well, cover with a lid and leave on the table for two hours to release the juice.
  8. Bring the contents of the saucepan to a boil. Boil for 1-2 minutes.
  9. Place immediately in jars, cork.
  10. Place upside down on the table and cover with a blanket. In this way, cucumbers are sterilized.
  11. To store the workpiece, you need to provide a place so that it is cool and does not get sunlight.

Cucumber salad is a great addition to your winter diet

Korean style cucumbers with herbs for the winter without sterilization

For the salad, you will need products:

  • cucumbers - 4 kg;
  • parsley leaves - 10-15 branches;
  • sunflower oil - 1 tbsp.;
  • sugar - 1 tbsp.;
  • salt - 4 tbsp. l .;
  • 9% vinegar - 1 tbsp.;
  • garlic - 1 head;
  • ground black pepper - 1 tsp.

Advice! If the salad is being prepared for the first time, then the number of ingredients for the trial snack can be reduced.

Cooking rules:

  1. Washed and dried cucumbers are cut into cubes of the same size.
  2. Parsley greens are thoroughly washed from the ground under running water, thick stems are removed. Chop finely. These greens, if they are not to the taste of households, are replaced with sprigs of dill.
  3. Garlic cloves are peeled, cut into thin slices (no need to pass through a crusher!)
  4. Combine prepared products in one container, sugar, pepper, pour in vinegar, sunflower oil.
  5. In order for Korean cucumbers to give juice, they are kept at room temperature for about six hours. During this period, the appetizer is stirred several times so that the vegetables are evenly saturated.
  6. While the Korean salad is marinated, they prepare the container. Soda is used for washing and disinfection. After rinsing, the jars are sterilized in any convenient way: over steam, in the microwave or oven.
  7. Vegetables are placed on the stove. As soon as the mass boils, reduce the temperature and cook for 2-3 minutes. Heat treatment will change the color of the fruit, but the crunch will not disappear from this.
  8. A hot Korean-style appetizer is transferred to a prepared container, tightly closed. Put away under a fur coat for additional sterilization before cooling.

Products are perfectly stored under metal lids, even in a kitchen cabinet.

How to roll up Korean-style cucumbers with mustard seeds for the winter without sterilization

For a salad for the winter you will need:

  • 4 kg of cucumbers;
  • 1 tbsp. refined sunflower oil;
  • 1 tbsp. table vinegar 9%;
  • 100 g of salt without additives;
  • 200 g granulated sugar;
  • 25 g ground black pepper;
  • 30 g of mustard seeds.

Advice! If you like a Korean-style cucumber and green appetizer, you can add it depending on your taste preferences.

Features of the recipe:

  1. Cut fresh cucumbers into slices, salt, sugar, add mustard. Mix everything thoroughly.
  2. Remove the husk from the garlic cloves, rinse and grind on a crush, put in a salad, pepper. Stir again.
  3. Greens need to be washed, dried on a towel, and then cut into small pieces. Spread out in the total mass.
  4. Put a saucepan with Korean-style cucumber salad on the stove, add vegetable oil and simmer for a third of an hour from the moment of boiling at a low temperature.
  5. Wash jars and lids thoroughly with hot water and baking soda, rinse and heat over steam.
  6. For the winter, put the Korean salad in containers while it is hot.
  7. Turn the jars over, cover tightly with a thick towel and leave in this position until the contents have completely cooled.

Mustard seeds add spice and flavor to the salad

Cucumbers in Korean without sterilization with garlic and bell pepper

For 6 kg of cucumbers you need to take:

  • bell pepper - 8 pcs.;
  • hot pepper - 1 pod;
  • garlic - 2 heads;
  • salt - 4 tbsp. l .;
  • Korean seasoning - 1 tbsp l .;
  • granulated sugar - 1 tbsp.;
  • table vinegar 6% - 1 tbsp.;
  • vegetable oil - 2 tbsp;
  • red tomatoes - 3 kg.

The nuances of the recipe:

  1. Wash the tomatoes, dry them on a cloth napkin, then cut out the places where the stalks are attached.
  2. Peel bell peppers and hot peppers, remove partitions and seeds.
  3. Grind tomatoes and peppers in a meat grinder, pour the mass into a saucepan for cooking salad.
  4. Peel the garlic, chop through a press directly into the vegetable mass. Add Korean seasoning here.
  5. Pre-soak cucumbers, rinse and dry. Cut lengthwise, then into small pieces, put in a saucepan
  6. Salt vegetables, sugar, pour in oil, stir and wait a quarter of an hour until the juice is released.
  7. Put on the stove and simmer for a third of an hour from the moment of boiling, then add vinegar.
  8. Transfer the boiling Korean snack for the winter to steamed containers and immediately seal with sealed lids. Cool by covering with a warm blanket.

Carrots go well with cucumbers too

Korean style cucumbers with coriander for the winter without sterilization

Koreans use various spicy seasonings for cucumber salad, one of the most favorite is coriander. Tedious sterilization is not required for preparation for the winter.

Recipe composition:

  • 2 kg of cucumbers;
  • 0.5 kg of carrots;
  • 50 g of table salt without additives;
  • 200 g sugar;
  • 100 ml of vegetable oil;
  • 100 ml of 9% vinegar;
  • 5 cloves of garlic;
  • ½ teaspoon ground black pepper;
  • ½ tsp ground paprika;
  • 1 teaspoon ground coriander.

Advice! To make Korean cucumbers crunchy, they need to be soaked for 2-3 hours in ice water. In addition, this procedure will help rid the fruit of bitterness.

Stages of work:

  1. Dry the cucumbers on a napkin, cut into large long strips.
  2. Rinse the peeled carrots, put on a towel. Grate on a special grater for Korean salads or on the side where the large cells are.
  3. Prepare a marinade from seasonings, spices, salt, vinegar and garlic, vegetable oil.
  4. Combine the vegetables, shake hands to make the juice stand out, and simmer for 5-6 minutes, since the Korean snack does not have to be sterilized.
  5. Put the hot mass in jars not to the top. Pour the Korean-style preparation for the winter with boiling marinade.
  6. Roll up with steamed lids. Turn over and wrap until cool.

It is easy to check the tightness of the lids if the can is rolled on the table.

Korean cucumbers with tomatoes without sterilization

The composition of the preparation for the winter includes:

  • 1 kg of tomatoes;
  • 1 kg of cucumbers;
  • 1 pod of hot pepper;
  • 1 head of garlic;
  • 100 g sugar;
  • 100 ml of vegetable oil;
  • 100 ml of 9% vinegar;
  • 2 tbsp. salt.
  • greens to taste.

How to cook:

  1. Cut the cucumbers into large strips, red tomatoes into slices.
  2. Grind peppers, garlic and herbs using a blender.
  3. Combine all the ingredients specified in the recipe.
  4. You do not need to cook this salad, the contents are marinated at room temperature for 24 hours.

Important! The beneficial and nutritional properties of Korean salad are preserved only in the refrigerator.

The combination of tomatoes and cucumbers is a great option for a winter salad

Korean cucumbers without sterilization with dry mustard

For a snack for the winter, you need to stock up on:

  • cucumbers - 4 kg;
  • garlic cloves - 4 pcs.;
  • salt - 30 g;
  • sugar - 15 g;
  • mustard powder - 2 tbsp. l .;
  • refined sunflower oil - 200 ml;
  • table vinegar 9% - 200 ml.

Attention! Ground black pepper is added depending on the desired sharpness of the salad.

Cooking rules:

  1. Cut the cucumbers into rings or strips.
  2. Add oil, garlic (pass through a crusher), mustard powder.
  3. Sugar, salt, pepper (the pod is also here) and pour in the vinegar. After stirring, wait four hours.
  4. Put on the stove, and as soon as the contents boil, reduce the temperature and cook for 10 minutes until the cucumbers change color.
  5. Roll up in sterile jars, close with lids, wrap until cool, put in the basement for the winter.

Dry mustard is an excellent preservative

Korean cucumbers with basil and hot peppers without sterilization

For procurement, you need to take:

  • red pepper - 1 pod;
  • garlic - 2-3 cloves;
  • salt - 30 g:
  • vinegar 9% - ¾ st.;
  • cucumbers - 3 kg;
  • sugar - 45 g;
  • basil - 1 bunch.

Bitter pepper is added to taste

Features of the recipe:

  1. Chop the garlic and basil.
  2. Chop red hot peppers.
  3. Cut the cucumbers into rings.
  4. Add all ingredients, transfer and leave overnight.
  5. Close the Korean-style cucumber for the winter in jars without sterilization with ordinary lids. The main thing is that they are dense.
  6. Keep refrigerated.

Storage rules

If the salad is stewed and rolled up with metal or screw lids, then it can be stored in a dark, cool place in winter. A snack without sterilization and cooking should only be kept in the refrigerator.

Conclusion

Cucumbers for the winter in Korean without sterilization can be cooked with different herbs: parsley, basil, fennel, dill and others. Moreover, they use not only fresh spicy herbs, but also dried ones.


Watch the video: Make Korean Cucumber Kimchi in 30 minutes Banchan (May 2021).