Huge cucumbers often grow in the garden, which few people like to eat. To find application for a rich harvest, we suggest making Korean cucumber salad. The appetizer turns out to be unusual, tasty and none of the guests will guess that the main product is the slightly yellowed fruits of cucumbers.

Korean cucumbers for the winter

With a minimum number of products, an appetizer surprising in taste comes out, which will delight you until the next summer season. You can cook cucumbers using fruits of any size and degree of maturity.

Ingredients:

  • sugar - 130 g;
  • cucumbers - 1700 g;
  • Red pepper;
  • carrots - 550 g;
  • sunflower oil - 120 ml;
  • vinegar - 120 ml (9%);
  • seasoning for carrots in Korean - 12 g;
  • salt - 55 g;
  • garlic - 12 cloves.

Cooking:

  1. For washed cucumbers, trim the edges and peel. In overgrown specimens, remove the core. Cut into half rings.
  2. Grate the carrots using a Korean grater. Grind garlic cloves. Mix with cucumbers.
  3. Pour in oil. To salt. Sprinkle with seasoning and sugar. Add vinegar. Mix. Insist 5 hours.
  4. Unfold in containers. Cover with lids. Place a towel at the bottom of the pan. Arrange the banks. To fill with water. Sterilize. It will take 25 minutes. Do not sterilize longer than this time, otherwise the vegetables will become unappetizing.
  5. Remove the cans. Roll up.

To slow down the process of cooling winter blanks, cover containers from above with a warm blanket.

With carrots

This option resembles traditional pickled cucumbers, but the addition of spices helps to make the appetizer aromatic and surprisingly tasty.

Ingredients;

  • black pepper - 20 peas;
  • cucumbers - 4200 g small-fruited;
  • vinegar - 220 ml (9%);
  • carrot - 560 g;
  • salt - 2 tbsp. spoons;
  • dill umbrellas - 1 pc. in each container;
  • garlic - 7 cloves;
  • sugar - 210 g;
  • Korean carrot seasoning - 15 g;
  • vegetable oil - 240 ml.

Cooking:

  1. Cut the cucumbers into four parts. Chop the carrots.
  2. To salt. Pour sugar. Sprinkle with seasoning. Pour in oil, then vinegar. Mix. Insist 5 hours.
  3. Sterilize jars and lids.
  4. Put umbrellas in the container. Pour classic peas with peas. Add chopped garlic cloves. Put the pickled vegetables. Pour the remaining marinade. Roll up.

Korean style cucumbers with meat

All fans of Korean cuisine will appreciate the appetizer. The meat goes well with savory cucumbers and spicy spices.

Ingredients:

  • garlic - 2 cloves;
  • beef - 420 g;
  • coriander - 1 teaspoon;
  • vinegar - 2 tbsp. spoons;
  • sugar - 0.5 tsp;
  • cucumber - 4 pcs.;
  • sweet pepper - 1 pc.;
  • soy sauce - 4 tbsp. spoons;
  • onion - 1 pc.;
  • salt - 1 teaspoon;
  • vegetable oil - 4 tbsp. spoons;
  • ground red pepper - 1 teaspoon.

Cooking:

  1. Straw the cucumbers. The length is 5 centimeters.
  2. Salt and insist 17 minutes.
  3. Chop meat, then pepper. Make straws in shape. Onions will need half rings.
  4. Drain the juice from the cucumbers. Wring out. If you do not separate the juice from the fresh cucumbers, then the salad will be spoiled, as it will become too watery. Sprinkle with hot pepper and coriander. Sweeten. Grate garlic cloves through a press.
  5. Warm up the pan. Pour in oil and place beef. To fry. Pour in soy sauce and toss onions. Fry for 3 minutes. Transfer to cucumbers.
  6. Sprinkle with sweet pepper. Drizzle with vinegar. Insist 4 minutes. Mix.

With seasoning for Korean carrots

Grain of French mustard gives originality to winter harvesting. The salad is crispy and piquant.

Ingredients:

  • cucumber - 7200 g;
  • seasoning for Korean carrots - 3 teaspoons;
  • pepper - 2 tsp black;
  • carrots - 6 pcs.;
  • mustard seeds - 6 tbsp. spoons;
  • garlic - 13 cloves;
  • ground red paprika - 2 tsp;
  • sugar - 12 tbsp. spoons;
  • vinegar - 310 ml (9%);
  • coarse salt - 6 tbsp. spoons;
  • sunflower oil - 240 ml;
  • coriander - 2 tsp.

Cooking:

  1. Cut ponytails from cucumbers and cut into slices. Grate a carrot on a Korean grater. Send to the cucumbers. Fill with oil. Sprinkle seasoning in Korean. Pour pepper. Add chopped garlic cloves. Sprinkle with paprika. Salt and sweeten. Mix. Set aside for 3 hours.
  2. Place Korean cucumber salad in sterilized jars. Roll up.

For salads, you can use any size cucumbers. The main condition is fresh vegetables. It is advisable to choose only fruits picked from the bushes.

The most delicious recipe for overgrown cucumbers in tomato

A wonderful variation for overripe vegetables. The salad will be appreciated by lovers of exotic cuisine. Preparing blanks is very simple, most importantly, follow all the recommendations.

Ingredients:

  • overgrown cucumbers - 3300 g;
  • tomato sauce - a can;
  • hot paprika - 1 pod;
  • garlic - 110 g;
  • coarse salt - 2 tbsp. spoons;
  • ripe tomatoes - 1700 g;
  • sugar - 130 g;
  • sweet pepper - 4 pcs.;
  • sunflower oil - 130 ml;
  • table vinegar - 130 ml (6%).

Cooking:

  1. Chop the cucumbers. Long transverse lobules will be required.
  2. Chop the tomatoes. Remove seeds from peppers and chop. Peel the garlic cloves. Place in a meat grinder. To grind. Pour the cucumbers.
  3. Pour in tomato sauce. Add paprika pod. Sweeten. Pour salt. Pour in oil. Mix.
  4. Cook for 20 minutes. Pour vinegar. Stir. Sterilize the container and pour the salad. Roll up.

Any of the salads offered can be consumed immediately.

Correct slicing, the guarantee of an excellent dish

Korean cucumbers adequately replace the usual pickles and pickled vegetables. For cooking, choose fruits of the same shape and cut into equal cubes, circles or half rings. With proper preparation, the workpieces will marinate evenly and will delight you with a delicious taste.

 

If the fruits are of different sizes, use a Korean carrot grater.Chopped cucumbers will pickle faster, and the appearance of the salad will become much more attractive.

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