Korean cucumbers

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Korean cucumbers

Ingredients

fresh cucumbers 3 kilograms
fresh carrots 650 gram
sugar 180 grams
garlic 150 grams
seasoning for carrots in Korean. 50 grams
ground black pepper 1 tsp
vinegar 9% 150 grams
salt 75 gram
vegetable oil b / s 200 ml

Cooking method

  • Korean cucumbers Cut the cucumbers into cubes of about 5-6 centimeters.
  • Korean cucumbers I rubbed the carrots with alcohol, cutting off the curls so that they were shorter. Or grate a Korean carrot grater.
  • Korean cucumbers This is how it turned out.
  • Korean cucumbers Mix all the ingredients (pass the garlic through a press). Leave for a day in a cool place, stirring occasionally.
  • Korean cucumbers This is how they look before being placed in cans. You can already help yourself now. And if you want to prepare for the winter, then put it in jars and set it to sterilize. Sterilization iya 25 minutes. We roll up the lids. We put on them and wrap them up. We keep until it cools completely.

The dish is designed for

7 cans of 0.5 liters

Time for preparing:

1 hour

kubanochka
Angela, tell me, what kind of seasoning? What makes cucumbers Korean?
I want to spin several jars of such cucumbers, I just went to pick the cucumbers, and they grew more than necessary, I will cut them into cubes.
Florichka
I have the same question. Ready-made seasoning for carrots in Korean?
ang-kay
Lena, Irina, Like wrote that for carrots in Korean in the recipe. I look, but there is no record. Corrected.
kubanochka
Quote: ang-kay
for carrots in Korean
Angela, I adore you! You made my life easier. Yesterday I kissed a bucket of Korean carrots (I still don't know why), now I'm using overgrown cucumbers
ang-kay
Lena, I was glad to help! You can also put ready-made carrots.
Rada-dms
Great !!!
ang-kay
Rada-dms, Thank you. They are delicious. I have been closing for the third year.
Yulek
Class! I love everything unusual) I will try your recipe!
ang-kay
Yulek, be sure to try. Delicious!
osm
the question has piled up. and where is the salt ?? What can you do without salt? I don’t believe I don’t believe
ang-kay
osm, thanks for noticing. I'll fix it.
shuska
Angela, what seasoning do you take? In the sense of which company? Can I have a photo
ang-kay
shuska, "Seasoning". No pictures. I used it.
shuska
Clear. Thank you
annnushka27
Angela, I made these cucumbers for lunch, they are worth insisting. I have a question, is it necessary to wait a day, or is it already possible to sterilize-roll up?
ang-kay
Sorry for not answering right away. I just arrived, left yesterday. I withstood the day every time. But try it! Although I think that it was already late.
shuska
I got a lot of fluid during the day. When packing in cans for seaming, pour this liquid into cans or pour it out?
ang-kay
Pour.
shuska
Thank you. Today I will roll up a jar for a sample)) It smells delicious!
By the way, I took Korean Carrot Condiment. It says "mild". Do you have the same?
ang-kay
I take a sharp one. Taste it, if there is not enough pungency, then just add ground pepper.
shuska
Okay, so in the future it will be necessary to see that the seasoning was spicy (until I saw this, I bought a mild one and thought that it should be like that).
ang-kay
There is also an average.
kirch
I have been preparing Korean cucumbers for several years using this recipe. https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=137552.0... I can't stand it for a day. They stand in the kitchen for several hours
shuska
ang-kay, and this is all at the "Spice"?
ang-kay
Quote: kirch
I have been preparing Korean cucumbers for several years using this recipe. https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=137552.0... I can't stand it for a day. They stand in the kitchen for several hours
Ludmila, this is who has a recipe. It's 12 o'clock there, but I have it. In general, the recipes are slightly different.
ang-kay
Quote: shuska
and this is all at the "Seasoning"?
Yeah. Mild, medium and sharp. I haven't seen the middle one for a long time.
shuska
25 minutes to sterilize which jar? Liter? Cucumbers will not completely boil down?
ang-kay
I close in half a liter. Do not cook. You can hold it for less than 5 minutes.
shuska
OK. I went to cook))
ang-kay
Good luck!
annnushka27
And I bought a seasoning, written-spicy, for me it was a discovery that they are different.I will look for a mild one, children always cannot eat carrots because of the spice, and I sprinkle all the seasonings separately, without hot pepper.
I rolled up the cucumbers, they are very tasty, but a lot of juice was released, I had to pour it out, the extra one remained, next time I will not keep it for a day. I also made similar cucumbers, only without carrots, so I had to keep there for 3 hours.
Sterilized in a pressure cooker, after tightening the lids. Thanks to Lena-Kubanochka for the idea and for a detailed story on how to do this, she herself would never have dared.
Now I'll try to upload a photo of the jars.
shuska
Quote: annnushka27

... Sterilized in a pressure cooker, after tightening the lids. Thanks to Lena-Kubanochka for the idea and for a detailed story on how to do this ...
Please poke a link on how to do this. otherwise I hate to sterilize canned food in a pan
ang-kay
Quote: annnushka27
she would never have dared.
That's for sure. And it doesn't fit much. Very interesting though. Throw a link at us.
Quote: annnushka27
but a lot of juice stood out, I had to pour it out, the extra one remained,
I also have it.
Quote: annnushka27
so it was necessary to keep there for 3 hours.
Maybe you can. But I try not to experiment with canned food in such a way, so as not to regret it, although I always reduce the vinegar.
Quote: annnushka27
Now I'll try to upload a photo of the jars.
Come on.
annnushka27
Here in this recipe they discuss this a lot, only the time is less, there is also meat. And if it's shorter, you need ONLY jars with screw caps, fabric or silicone on the bottom, pour water and turn on for 8-10 minutes, do not let off steam, then tighten the lids very carefully. When they cooled down, they pulled themselves together. I have the whole problem in the jars, I don't have the right size. I also don’t like to sterilize, and I also don’t like to roll caviar and fruit puree, until you put it in jars, it "puffs" and burns. Recently, I rolled cold applesauce into the pressure cooker, beauty!
shuska
Quote: annnushka27
pour water and turn on
There is no time to read the whole topic of discussions, since the banks are already full. Therefore, I will ask here
Anh, how much to fill the banks? Is the water hot or cold? On which program to sterilize in the pressure cooker?

When scrolling through the specified topic, I did not find the message of Kubanochka ... maybe I overlooked ...
annnushka27
Quote: shuska

There is no time to read the whole topic of discussions, since the banks are already full. Therefore, I will ask here
Anh, how much to fill the banks? On which program to sterilize in the pressure cooker?
Quote: ang-kay
And it doesn't fit much.
Yes, not enough! Lena, I think she was loading two pressure cookers at once! And some, and she also seems to have 10 liters, I have the usual one, 5 liters.
Quote: shuska

There is no time to read the whole topic of discussions, since the banks are already full. Therefore, I will ask here
Anh, how much to fill the banks? On which program to sterilize in the pressure cooker?
I filled in as much as I could, it turned out almost on the lid. On any program, I just have a manual set from 1 to 99 minutes, I dialed for 8 minutes.
Probably, where the temperature is lower, well, porridge or vegetables.
annnushka27
I got in at the wrong time with my pressure cooker, but I would have shuska rolled up long ago.
The main thing is that the cans are screwed up, but with lids that are rolled up by a machine, it will not work, it rips off! Checked! I tried water: lol: sterilize.
shuska
Eh ... I'm reporting
My jars did not fit into the pressure cooker in height I had to put in the old fashioned way in a saucepan on the stove ((

There is also a small puncture to taste. A lot of garlic (well, just VERY much). Even when I was cooking, I was surprised that a whole rather big head of garlic went for 1 kg of cucumbers, but I decided to try it. If the seasoning was also spicy, then I would not be able to take it in my mouth.
Regarding the fluid released. It was barely enough for me to pour 2 half-liter jars.
But what if there is not enough fluid? How to top up in this case?

PS Anechka, thank you very much for "fit in" Will be useful for the future
ang-kay
Quote: shuska
I was surprised that a whole rather big head of garlic left for 1 kg of cucumbers,
So there is a recipe for 3 kg of cucumbers 150 grams.
ang-kay
Quote: shuska
It was barely enough for me to pour 2 half-liter jars.
But what if there is not enough fluid? How to top up in this case?
You can use butter.
shuska
Yeah. So I took 50 g. Garlic was dofiga! Now, pouring in jars, I even strained the garlic pickle.
shuska
Quote: ang-kay

You can use oil.
But do not pour oil over the entire jar? I still have a 0.5 liter jar of cucumbers, but there is no pickle at all.
What, pour part of the jar with brine, and part with oil (in all jars)?
ang-kay
Wow! There is always excess fluid left. Don't even know what to advise? Close the brine jars and eat the rest. You can't save with oil. It will be very bold.
annnushka27
Angela, thanks for the recipe!
Korean cucumbers
ang-kay
Anya, the beauty.
annnushka27
shuska, I also had a lot of garlic, well, definitely not a head per kilogram, it is light, I cleaned a bowl per serving. And what a lot, but it's the same in Korean. Moreover, after all the procedures, its taste-bitterness decreases. For example, I like to eat garlic in pickled tomatoes, and it is not bitter at all.
As for the size of cans in a pressure cooker, yes, the whole thing, I rummaged through the entire pantry at my mother and myself until I found 10 pieces, they should not be higher in height than the usual standard half-liter ones.
metel_007
Korean cucumbers Angela, very tasty cucumbers turned out, thanks !!!
ang-kay
Olga, I love them too. To health)

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