Korean cucumbers

Korean cucumbers

Category: Blanks

Kitchen: korean

Ingredients
cucumbers	6 kg
carrot	4 things.
garlic	1.5 stk.
dill	1 bundle
parsley	1 bundle
cilantro	1 bundle
vegetable oil	0,5 l
vinegar	0,5 l
sugar	1.5 stk.
salt	5 tbsp. l.
seasoning for Korean carrots	1 pack

Cooking method

• You can take any cucumbers in a salad - cut it anyway.
• Mode lengthwise for 4 slices, and then slices in half. The bars are obtained.
• Grate the carrots on a coarse grater, ideally on Korean long stripes.
• Finely chop / grate / chop the garlic.
• Finely chop the greens.
• Mix everything together in a large saucepan. and put in a cold place (in the refrigerator)
• for 12 hours (it can be longer if you don't have time), during this time everything will be marinated, saturated with each other.
• Divide into banks. Cover the filled jars with sterile lids and sterilize for 20-30 minutes. Roll up the banks. And wrap it up until it cools completely.
• All.
• It turns out yummy. Sharp cucumbers. I've been cooking for several years. Anyone who tries is asking for a recipe.
• What I like about this recipe is that the amount of ingredients can be varied - a little more, a little less, it all depends on the taste. It is done simply - it turns out delicious.
• If someone thinks a lot of vinegar can be reduced and oils can be reduced.
• Try everything to your liking.
• Enjoy your delicious treats.

How much vinegar percentage do you have?

Vinegar 9%. Therefore, I wrote that first pour less vinegar, for example, first 0.3 liters, taste everything in the pan while stirring. If it seems a little, add.
I love spicy, and in this recipe, vinegar adds flavor.

If for fewer cucumbers, then reduce the amount of marinade.

[Keti]

Keti - I was very interested in your recipe. I cut the full norm and put it in the chill-nik for the night. The question is - how many liter cans are needed at the exit, there are no others. And also on salt - I poured 5 tbsp. l. - won't it be enough? I tasted it - it seems like a little, I don't even know

[Keti]

Keti - I was very interested in your recipe. I cut the full norm and put it in the chill-nik for the night. The question is - how many liter cans are needed at the exit, there are no others. And also on salt - I poured 5 tbsp. l. - won't it be enough? I tasted it - it seems like a little, I don't even know

Nut, I didn't visit the site yesterday. By now, you've probably closed it.
5 tbsp. l. there shouldn't be many. If you lay down 3-4 tbsp. l. salt is not felt at all. 5 will probably be barely audible. Try to taste. In this recipe, the functions of the marinade prevail, which may be why salt is not the main thing. But you yourself see how you like it best.

Honestly, I won't tell you how many cans you need - I don't weigh cucumbers (there are no scales now), so I do it by eye.
I have 6 liters in a saucepan (if to the brim), I usually hold no more than 5 liters in it. So it turns out 8 half-liter jars (I put 4 half-liter jars in a saucepan so that later I could sterilize),
if liter - 4 liter.

How do you write your impressions.

I already did it in the morning I tasted it raw - I liked it, I sooo love it to be sharp I sterilized liter cans for 30 minutes, I hope they don’t explode, it turned out 4 cans

I already did it in the morning I tasted it raw - I liked it, I sooo love it to be sharp I sterilized liter cans for 30 minutes, I hope they don’t explode, it turned out 4 cans

Nut, I'm very glad that I liked it. I also like spicy.
Should not explode. I've been doing it for several years now, and have never exploded. They are sterilized.

[Keti]

Keti, and if there is no coriander or fresh dill at the moment. Only dill umbrellas, but they are not suitable for this recipe. And there are thick-bellied cucumbers and demand that something be done with them
What do you think will give a ride without dill and cilantro?
And in which jars is it better to roll up: 0.5l or 1l?

Thanks for the recipe, I'm a spicy lover just fell in love with cucumbers ...

Are the cucumbers crispy or not?

I got crispy ...

[Keti]

Keti, and if there is no coriander or fresh dill at the moment. Only dill umbrellas, but they are not suitable for this recipe. And there are thick-bellied cucumbers and demand that something be done with them
What do you think will give a ride without dill and cilantro?
And in which jars is it better to roll up: 0.5l or 1l?

Rybka, dill and parsley can be found - no problem, you can do without cilantro.
But at the expense of fat-bellied cucumbers I can not say anything.
They are probably already overripe, with seeds, tough, how are you going to eat them?

And you can roll it into any banks. I roll up in half-liter jars, since there are not many cucumbers (all from the market), in winter I stretch the pleasure.

Are the cucumbers crispy or not?

The cucumbers are medium crunchy. And if, for the time of pickling, the cucumbers are given with a press (so that the juice is allowed), then they will be soft, but still tasty.

Thank you, so we won't put pressure on them.

Thanks for the recipe, I'm a spicy lover just fell in love with cucumbers ...

Please, I'm very glad that you liked it.

Thank you, so we won't put pressure on them.

When this recipe came to me, it was written there to leave marinate under pressure, at first I did it. And then she stopped, because. cucumbers are strongly compacted and there was a lot of marinade juice (what to do with it then?).

[Keti]

But at the expense of fat-bellied cucumbers I can not say anything.
They're probably already overripe, with seeds, tough, how are you going to eat them? Happy

Keti, no, they are not overripe, they just have such a Hfason, you miss a little a day, immediately increase in volume. This variety does not grow long and thin

In general, at the market I took "non-standard" cucumbers - there were all sorts, small, large, with hooks, while they marinated at night - they all became even

In general, at the market I took "non-standard" cucumbers - there were all sorts, small, large, with hooks, while they marinated at night - they all became even

Well, that means mine will also lose weight

Yes, 100%, everyone will be like a selection.

[Keti]

Keti, I will ask you for the night looking, reduction stk. is this a glass? That is, you need 1.5 cups of garlic?

While Kate is gone, I will say - 1.5 tbsp. it is brushed, then crush. I twisted in a blender to small pieces

[nut]

nut , I did so. True, I didn't think of it with a blender, I pressed everything through a press. By the end of the portion, all hands are stuck together

Now about the number of products:
- I had 4 kg of cucumbers. Cut into 6 slices and in half.
- I took 5 carrots.
- garlic as expected 1.5 tbsp.
- took 400 ml of ukrus
- oils 400 ml
- sugar 1 tbsp. and 1 tbsp. l.
In total, I got 7 liters of volume, that is, an almost full 8 liter pan. So I think 6 kg of cucumbers in a 6 liter pot will not fit in any way.
I haven't put the cilantro yet, because I haven't found it, but I finished the dill before putting it in the jars. Salt 5 tbsp. l. just fine, but this is for 4 kg of cucumbers, for 6 kg I think it is worth adding salt, and all other spices for the marinade should not be added, in my opinion.
It turned out 2 pieces. 1l and 6 pcs. 0.5l each, total 5l salad. A little marinade remained, literally 100-150 ml.
Sterilized 0.5L - 20 minutes, 1L - 30 minutes.

RybkA, nut
That's right, cucumbers of all shapes are suitable for this recipe. Hfason any will do

About 6 liters of a saucepan - I also did less, about 3 kg each.
This is a complete recipe for 6 kg of cucumbers (they once gave me a recipe for such an amount). And reduce everything proportionally.

Stk. this is a glass of garlic, peeled.
I don't have a blender yet, I have adapted to grate on a coarse grater.

I bought a seasoning for Korean carrots ( 🔗 ), but at home I noticed that it says SHARP, the recipe says

spicy cucumbers

What to do?
- overbought hot seasoning?
- add ground red pepper?
- or maybe such a mild one is needed? In a package of 25 grams - this is the right seasoning, maybe they are different?

I closed the cucumbers today according to this recipe. True, she reduced everything by 2 (by 3 kg of cucumbers). Let's post what happens in winter. I did it just without seasoning for Korean carrots, but just added everything that I put in Korean carrots. The marinade seemed to be to my taste, but I tried the cucumber, it seems that there is not enough salt. But she didn't add anything. Let's see what happened. They are standing upside down in jars, pretty!

I bought a seasoning for Korean carrots ( 🔗 ), but at home I noticed that it says SURE, the recipe says What to do?
- overbought hot seasoning?
- add ground red pepper?
- or maybe such a mild one is needed? In a package of 25 grams - this is the right seasoning, maybe they are different?

You don't have to add any seasoning at all. To each his own. With the seasoning, a little more spice is added to the cucumbers. Add and taste the marinade to taste. Sharp ones are more likely due to the marinade.

How did the cucumbers turn out? Share photos.

There are cucumbers rolled up like cute, half a portion made 6 cans of 0.5 liters each


Thanks for the recipe

There are cucumbers rolled up like cute, half a portion made 6 cans of 0.5 liters each


Thanks for the recipe

They are pretty you. I hope you like it too.

The girls who closed the cups, write, have they already opened them? How to taste?

Did you like who made cucumbers last year? Will you do this this year?

[Keti!]

Keti!
Last year I rolled cucumbers according to this recipe for the first time. There were a lot of cucumbers and I made a lot of salads according to different recipes, as a result, a lot remained from last year and I decided to make only this salad this year)))
Not a single jar (and there were about 12 liters of them about different-sized jars) of Korean cucumbers were left!
Now a saucepan with salad is in the fridge, tomorrow I will try to post pictures.
Thanks a lot for the recipe.
I advise everyone to make an excellent salad for the winter!

I was just going to make cucumbers according to a similar recipe and came across this topic. Thanks for the carrot idea, I'll add.

[Keti]

Keti
Well, here are my oguchiki according to your recipe. This is the first portion, I will do more.
Thank you

Melanie, I am very glad that you liked Korean cucumbers. They are really delicious. Bon Appetit!

I made two jars for testing. I liked the taste. Today I will cut another portion. For pungency, I added hot pepper, not the one that was powder, but dry crushed.

I made two jars for testing. I liked the taste. Today I will cut another portion. For pungency, I added hot pepper, not the one that was powder, but dry crushed.

I am very glad that you liked the recipe. I also really like these cucumbers.

Did you take spicy seasoning for Korean carrots or not? What's the best?

Did you take spicy seasoning for Korean carrots or not? What's the best?

I took a mild one. But I think this will not play a role. You can take a spicy one, or you can take it without seasoning at all - it's not for everybody. The main thing is that the cucumbers are very tasty.

Tell the teapot how they are sterilized filled? And second: is it very critical if they are not rolled up, but closed with screw caps?

Tell the teapot how they are sterilized filled? And second: is it very critical if they are not rolled up, but closed with screw caps?

I close with screw caps. And sterilize like this: put salad in sterilized jars, cover with boiled lids, put in a container (pan) on the bottom of which you put a rag. Pour cold water up to your shoulders, wait for the water to boil, turn the fire down and sterilize the right time. Take it out, twist it and turn it over

Tell the teapot how they are sterilized filled? And second: is it very critical if they are not rolled up, but closed with screw caps?

kirch explained everything in great detail. Many are afraid of the word "sterilization". But in fact, just cans of salad will simply steam in a large saucepan for some time.

Brakazabra success. Share your impressions!

I came back with another report for the summer holidays.
And this recipe has been living with us for more than a year, and I only learned it this year.
Delicious! I really liked the cucumbers for this recipe. True, according to my recipe, it is not necessary to withstand cucumbers with carrots and spices in the cold and without cold. That is, he mixed everything in banks. And the spice for the Korean carrot was said to be spicy better. But I agree. that everyone has a different taste. Therefore, it is up to everyone's discretion.
These are my cucumbers.

husky, cucumbers what you need! Juicy, strong. And beautiful.
And they are delicious. It's true, the recipe has been laid out for more than a year, and few people have tried to cook it yet.
But I'm sure those who cooked them will continue to make them. Recipe worthwhile!

We will do one hundred percent And more than one portion! Delicious! Incredible. The cucumbers are crispy, bitty, and the smell !!! Sugar, salt, spices - everything is in place. In general, thanks for the recipe!

Vafelka, I'm glad you liked the cucumbers. Will there be an opportunity to show off a photo?

Keti, it turns out I did not account for the taste of the cucumbers. I am getting better. They were very tasty. Enjoyed by my whole family. She treated relatives. They liked it too. Thank you for the recipe. Now cucumbers in the garden are beginning to ripen. I will definitely do

kirch, that's great that I liked the cucumbers. My friends also like everyone.

girls, how is salad stored in rolled up jars? is it possible at room temperature? does not burst? or is it necessary in the cold? (cellar, h-k ....)