Salad Korean cucumbers for the winter – burning cold appetizer in sweet and sour marinade. This recipe is not for sissies, as it contains quite a lot of hot peppers (this is the highlight of this procurement).
Hot and spicy and the vegetables will fall by the way for the holiday table or as a side dish to meat dishes, especially the kebab or fried chicken.
Korean salad with cucumbers and tomatoes for the winter
For the recipe Korean salad with cucumbers and tomatoes choose high-quality vegetables is a small pupyrchatye cucumbers, young zucchini, small tomatoes (cherry), and sweet onion. As for pepper and fresh chilli, then, as they say, it has grown, it has grown and bought, bought.
In our latitudes, usually even the most vicious pepper (acuteness of) doesn’t hold a candle to their Asian relatives, so the dish will turn out edible anyway.
- Cooking time: 4 hours
- Quantity: 2 cans 750 g
Ingredients Korean lettuce with cucumbers and tomatoes:
- 1 kg of cucumbers;
- 1 kg zucchini;
- 500 g small tomatoes;
- 500 g carrots;
- 500 g of onions;
- 2-3 pods of Chile;
- 1 head of garlic;
- 15 g of table salt;
- 45 g of sugar;
- 8 g of ground red pepper;
- 150 ml wine vinegar.
Method of cooking Korean salad with cucumbers and tomatoes for the winter
Cucumbers thoroughly wash in cold water, cut the tails and butts, cut cucumbers thick round slices.
Cut the prepared cucumbers
Put the cucumbers in a bucket or basin. Dishes at this stage should be a stainless steel or enameled. To the cucumbers add the sliced zucchini. Harvest young vegetables with skins and underdeveloped seeds. Overripe zucchini is not advisable to use for this recipe.
Cut the zucchini circles
Take small tomatoes (for this recipe, the “Black Prince”), cut in half, cut the seal near the stalk.
Cut tomatoes
Knife for cleaning of vegetables, remove the peel from the carrots. Cut carrots into thin slices. Cloves of garlic peel, cut coarsely.
Clean and chop garlic and carrots
The green chilis cut into large rings together with the seeds and membrane.
Cut chilli
Peel onion, cut into thick half-moons. Onion cut into big pieces necessarily, if you grind, it will turn to mush.
Cut onions
So, collect all the chopped ingredients in a bucket, pour red pepper flakes, salt and sugar. Then put on rubber gloves, and grind the vegetables with the seasonings as you would normally grind sauerkraut.
Put on vegetables load, leave at room temperature for 3 hours. During this time stand out a lot of juice – this natural marinade without water.
Collect the chopped vegetables in an enamel bowl, add the spices, salt and sugar. Mix up and put under load
After 3 hours, put the vegetables in a deep saucepan, add the vinegar and over high heat, quickly bring to a boil. Boil 5 minutes under the lid.
Pickled vegetables dressed with vinegar and bring to a boil
For canning salad with cucumbers and tomatoes, select cans with a capacity from 0. 5 to 1 l, I harvested those canned in jars with clips, which is very convenient. Containers sterilize them in the oven or over steam.
Spread hot Korean salad in jars so that the liquid covers the vegetables.
Banks warm wrap, leave for a few hours at room temperature.
Put Korean salad with cucumbers and tomatoes into sterilized jars
After cooling we remove the Korean salad in a cool closet or basement.
Korean salad with cucumbers and tomatoes for the winter
This Korean salad with cucumbers and tomatoes can be stored at a temperature of from +1 to +12 degrees Celsius.
Korean salad with cucumbers and tomatoes for the winter ready. Bon appetit!
