Korean-style canned carrots for the winter are a healthy and tasty snack, ideal for hot and meat dishes. Carrots can be made according to the classic recipe, with a variety of seasonings and spices, or to complement its taste with a combination of various vegetables. Preparation of the workpiece does not take much time and energy, and the pickled salad will turn out to be juicy, pleasantly spicy and very fragrant.

Korean style classic carrots for winter

Vegetable salad with oriental seasonings will make the taste of any dish brighter and add a touch of variety to the daily menu. Homemade canned foods are best prepared using sterilization. So you can not be afraid that they will deteriorate and safely stored in the kitchen.

Essential Ingredients:

  • fresh carrots - 3.5 kg;
  • vinegar (9%) - 110 ml;
  • sunflower oil - 90 ml;
  • garlic - 120 grams;
  • sugar - 145 grams;
  • salt - 40 grams;
  • water - 120 ml;
  • hot pepper - 10 grams;
  • Korean spices - 50 grams.

Cooking:

  1. Peel and wash the carrots, then chop it into long sticks in a food processor.
  2. Peel and chop the garlic into small cubes.
  3. In a saucepan, combine carrots and garlic, then add the remaining ingredients and pour water.
  4. Mash the salad with your hands, then close tightly and hold in the cold for 10 hours.
  5. After that, spread the pickled carrots in Korean in sterile jars, and pour the juice that stands out on top.
  6. Put the dishes in a larger basin and fill it with water so that it reaches the top of the cans. Then boil water and sterilize dishes with a volume of 0.5 liters - 12 minutes, and liter cans about 30 minutes.
  7. Processed cans roll up with iron caps.

Ready carrots are elastic, crisp, with a refreshing, spicy-sweet taste. You can store canned food all season in a cool pantry.

Harvesting for the winter in jars with the addition of cucumbers

The original carrot and cucumber salad tastes good and is easy to prepare. Such a treat is suitable for a family dinner and will look good on the festive table.

Essential Ingredients:

  • cucumbers - 2 kg;
  • carrots - 1.5 kg;
  • vinegar - 130 ml;
  • olive oil - 220 ml;
  • seasonings in Korean - 20 grams;
  • garlic - 100 grams;
  • sugar - 130 grams;
  • soy sauce - 40 grams;
  • salt to taste.

Cooking:

  1. Wash the cucumbers and soak in cold water for 6 hours - so they will become brighter and crispier.
  2. Then get them out, dry and cut into long narrow slices, 6 cm long.
  3. Peel the carrots, wash and grate them with holes in the form of stripes.
  4. Mix the prepared vegetables and add chopped garlic to them.
  5. In a deep bowl, combine water with oil, seasonings, add salt, soy sauce and sugar. Pour vegetables with the resulting marinade and stir them well.
  6. Leave the carrots in the refrigerator for 7-9 hours.
  7. After that, get a snack, mix again and fill it with glass jars.
  8. Place the dishes with salad in boiling water and sterilize for 25 minutes. Then tighten the lids on the banks, cover them with a blanket and let stand for 1 day.

A wonderful treat is ready, it can be stored for about a year and a half. Serving canned vegetables is best with boiled potatoes, fried poultry or baked fish.

How to cook without sterilization

This option for cooking Korean carrots does not require sterilization and heat treatment, so that vitamins are stored in it. The salad recipe is quite simple and even a novice cook will master it without any problems.

Read also:Korean carrot salad

Essential Ingredients:

  • four onions;
  • garlic - 2 pcs.;
  • carrots - 3 kg;
  • Oriental spices - 1-2 packs;
  • sunflower oil - 230 grams;
  • sugar - 100 grams;
  • salt - 20 grams;
  • boiled water - 700 ml;
  • vinegar (75%) - 30 ml.

Cooking:

  1. Wash the carrots, peel and dry a little. Then grate with straws and put in an enameled container.
  2. Pour salt and sugar into warm water. Then add vinegar and pour the carrots with this solution. Stir everything thoroughly with a large spoon.
  3. Leave to marinate for 3 hours. During this time, it is necessary to mix the vegetable mixture 3-4 times.
  4. Chop the garlic, then send to the carrots.
  5. Now, evenly distributing, pour Korean seasonings.
  6. Peel the onion, cut into cubes and fry in a pan with oil until golden brown.
  7. Combine the fried onions with carrots and stir well.
  8. Arrange the vegetable mass in sterile jars, roll them up and put in a cool place.

You can eat a juicy snack immediately, but its taste will become more saturated if it stays in the refrigerator for a day. Canned food prepared without sterilization can be stored for a year.

Korean marinated carrots with zucchini

This unusual, but tasty combination of vegetables will pleasantly surprise everyone present at the dinner table. Spicy salad can be offered with meat sauces, meatballs, potato pancakes or eat as an independent dish.

Essential Ingredients:

  • carrot - 1.2 kg;
  • zucchini (peeled) - 5.2 kg;
  • onions - 0.9 kg;
  • fresh pepper (chili) - 1 pc.;
  • three heads of garlic;
  • oil - 280 ml;
  • salt, sugar - (35 and 200 grams);
  • vinegar (9%) - 190 ml;
  • Korean spices - 2 packs.

Cooking:

  1. Prepared zucchini cut into thin sticks. Chop the carrots on a grater.
  2. Peel and chop the onion with plates. Chile free from seeds, remove the stalk and cut into rings. Grind the garlic under a press.
  3. Combine all the vegetables in a large basin, pour seasonings, oil with vinegar, salt and sugar. Stir gently and leave to brew for 1.5 hours.
  4. Arrange the salad in glass containers, pour the allocated juice on top.
  5. Place the blanks in a large saucepan, fill it with water, boil and sterilize.For dishes with a volume of 0.5 liter, 20 minutes will be enough, and containers designed for one liter should stay in boiling water for 35-40 minutes.
  6. After that, quickly roll up the cans with iron lids, turn over and cover. After 24 hours, transfer the canned food to a permanent place of storage.

Korean zucchini with carrots for the winter ready. A vegetable appetizer with an oriental aroma of spicy seasonings will be a favorite treat during lunch or dinner.

Recipe without cooking

This is the easiest way to cook carrots in Korean. Such a salad can be rolled up for the winter or put in a cold place and try in 2-3 days.

Essential Ingredients:

  • carrots - 1.2 kg;
  • salt, sugar - 100 grams each;
  • red pepper (fresh) - 1 pc.;
  • vinegar (regular) - 85 ml;
  • sunflower oil - 210 ml;
  • water - 500 ml.

Cooking:

  1. Rub the carrots, chop the garlic into cubes. Peppers to clear of seeds and cut into strips. Combine all the vegetables.
  2. Now do a fill. Pour salt and sugar into a saucepan, pour vinegar, add vegetable oil, mix and boil.
  3. In prepared cans, spread the carrot mixture and fill them with hot marinade. Close jars quickly.
  4. Turn the canned food upside down and leave for several hours.

The finished salad has a mouth-watering, bright orange color and has a delicious smell, and its taste only becomes more saturated and better over time.

With coriander

Thanks to a successful combination of spices, Korean carrots with coriander are soft, filled with juice and extremely tasty. Having mastered this recipe, after a short time you can get a wonderful treat, suitable for weekdays and holidays.

Essential Ingredients:

  • head of garlic;
  • carrot - 1.5 kg;
  • coriander - 20 grams;
  • vinegar - 40 ml;
  • refined oil - 90 ml;
  • bulb;
  • a mixture of peppers - 10 grams;
  • salt - to your taste.

Cooking:

  1. Grate the peeled carrots in Korean and put in a large basin.
  2. Cook the marinade. To do this, mix finely chopped garlic with sugar, vinegar, salt, coriander and pepper.
  3. Combine carrots with dressing and refrigerate for a day. During this time, stir the vegetable mass several times.
  4. Then put the salad in clean jars and add juice on top.
  5. Sterilize the workpiece in boiling water for about 20 minutes. Then cover the containers with lids and tighten them tightly.
  6. Cover the canned goods with a warm cloth and wait until they have completely cooled.

Delicious preparation for the winter in the banks is ready. A bright salad will be perfectly stored in a dry and cold cellar for about a year.

Korean style carrot with hot pepper

Fans of spicy dishes will certainly appreciate Korean carrots, generously seasoned with hot pepper. Such an appetizer will be ideally combined with strong alcoholic drinks and therefore men will especially like it.

Essential Ingredients:

  • garlic - 0.3 kg;
  • two onions;
  • carrot - 4.5 kg;
  • red and black pepper (ground) - 25 grams;
  • vinegar (73-75%) - 35 ml;
  • sugar - 45 grams;
  • salt - 17 grams;
  • cilantro - 80 grams.

Cooking:

  1. Remove the peel from carrots and cut into small and thin slices. Season with salt, sugar and leave to soak for 20 minutes. Then add pepper, pour vinegar, mix well and marinate for 40 minutes.
  2. Chop onion and fry in oil. When it turns a little brown, combine it with chopped cilantro and simmer for another 1-2 minutes. Add chopped garlic at the end of cooking.
  3. Put onion mixture in carrots and mix well.
  4. Fill sterile jars with salad and seal them with lids.

Korean-style spicy treats go well with liquid hot dishes, barbecue and meat salads. Bon Appetit!

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