Vegetables according to Korean recipes for the winter canning. Cooking Korean salads for the winter is tasty and easy

Assorted vegetables for the winter - a very tasty, convenient and practical preparation. Having opened one jar, you can immediately enjoy the taste of cucumbers, tomatoes, and other vegetables. There are various ways to prepare them - everyone will find an option to their liking.

How to make assorted vegetables for the winter?

Assorted vegetables for the winter, the recipes of which will be presented below, are not at all difficult to prepare. And the recommendations below will help you cope with the task perfectly. The result is delicious blanks that are very useful in winter.

1. All vegetables for harvesting must be free from damage and rot.
2. Assorted vegetables can be taken in arbitrary proportions.
3. It is better to additionally sterilize preparations containing cabbage in a water bath: for half-liter jars, 15 minutes after boiling is enough, for liter jars it will take 25 minutes.

Assorted vegetables for the winter without sterilization are prepared so simply that even a novice in this business can cope with the task. In this recipe, the blanks do not need to be sterilized, and therefore, so that they stand well and do not explode, immediately after the cans are rolled up, they must be turned over and wrapped until they cool completely.

Ingredients:

• cucumbers;
• tomatoes;
• Bulgarian pepper;
• garlic;
• sugar - 4 tbsp. spoons;
• salt - 3 tbsp. spoons;
• vinegar - 5 teaspoons;
• water;
• dill inflorescences;
• hell leaf.

Cooking

1. Dill and a leaf of horseradish are placed in a 3-liter jar.
2. Add garlic cloves and peppercorns.
3. Approximately 1/3 of the jars are filled with cucumbers.
4. Then add the chopped peppers.
5. Pour in boiling water.
6. After 15 minutes, the liquid is drained, and tomatoes are placed in a jar.
7. Again, pour boiling water for 5 minutes and again pour it out and boil.
8. Vinegar, salt, sugar are added to the jar, poured with boiling water and rolled up.

Assorted vegetables with cabbage for the winter will come in handy at any feast. This option of conservation is very interesting and practical - the blank pleases the eye with various colors, and by opening one jar, you can immediately get a vegetable for every taste. To make the assorted look more interesting, it is better to take yellow pepper.

Ingredients:

• tomatoes - 4 kg;
• cucumbers - 4 kg;
• cauliflower - 1 kg;
• pepper - 5 pcs.;
• zucchini - 4 pcs.;
• onions - 6 pcs.;
• garlic - 1 head;
• hot pepper - 1 pc.;
• dill, horseradish;
• salt - 60 g;
• vinegar - 60 ml;
• sugar - 60 g.

Cooking

1. Horseradish, dill, black peppercorns, garlic and vegetables are laid out at the bottom of the jars.
2. Pour boiling water over and leave for 15 minutes.
3. The water is drained, boiled, the vegetables are poured again, and after 15 minutes they are again poured into the pan.
4. Salt, sugar, vinegar are added and, after boiling, they are poured into jars.
5. Roll them up with lids, turn them over and wrap them.

Assorted vegetables for the winter in a honey marinade - this is the preparation that, having tried it, everyone will ask for the recipe. Vegetables can be taken in arbitrary proportions, so their exact weight is not indicated in the recipe. If thickened honey is used in cooking, then one full spoon of it is quite enough for one liter of liquid.

Ingredients:

• water - 1 liter;
• salt - 2.5 tbsp. spoons;
• sugar - 5 tbsp. spoons;
• honey - 2 tbsp. spoons;
• acetic acid - 1 teaspoon;
• garlic;
• black and allspice peas;
• tomatoes;
• cucumbers;
• zucchini;
• Bell pepper;

Cooking

1. Vegetables are divided into jars.
2. Pour boiling water over them for 15 minutes, and then drain.
3. Add salt, sugar, acetic acid, honey.
4. After boiling, assorted vegetables for the winter are poured with marinade and rolled up.

Assorted vegetables with - an unusual but appetizing spin. It is better to use small patissons, which can be put entirely in a jar. If you used half-liter jars, then 20 minutes for sterilization is enough. And for liter containers, the time must be increased to half an hour.

Ingredients:

• corn - 2 cobs;
• squash - 700 g;
• carrots - 300 g;
• cauliflower - 500 g;
• bay leaf, peppercorns, dill, horseradish leaf;
• water - 800 ml;
• salt, sugar - 40 g each;
• vinegar 9% - 70 ml.

Cooking

1. Corn is boiled for 15 minutes, and then cut into rings.
2. Patissons are boiled for 5 minutes.
3. Carrots are cut into slices and also boiled for 5 minutes.
4. Vegetables, bay leaf, herbs and peppers are placed at the bottom of the jar.
5. Salt, sugar, vinegar are added to boiling water.
6. Marinade for assorted vegetables for the winter is poured into jars and sterilized for 20 minutes.

Assorted vegetables marinated for the winter with the addition of rice is an excellent full-fledged dish that can serve as a side dish for meat products. If you want canned food to be thicker, then it is better to increase the amount of rice to 3 glasses. Rice for these purposes is best used round.

Ingredients:

• rice - 2.5 cups;
• pepper - 2 kg;
• onions, carrots - 1.5 kg each;
• oil - 500 ml;
• sugar - 200 g;
• salt - 5 tbsp. spoons;
• hot pepper - 1 pc.;
• vinegar 9% - 300 ml.

Cooking

1. Tomatoes are twisted, onions are chopped into cubes, carrots are rubbed on a grater, peppers are cut into strips.
2. All vegetables are mixed, oil is added.
3. Boil for 1 hour, add rice, salt, vinegar, sugar, pepper and boil for half an hour.
4. Arranged in jars and corked.

Assorted is an excellent, moderately spicy appetizer that will definitely appeal to lovers of oriental cuisine. Instead of ground black pepper, you can use a pod of bitter pepper. And when serving, assorted vegetables can be crushed with sesame seeds fried in a pan.

Ingredients:

• eggplant - 4 kg;
• peppers, carrots, onions - 1 kg each;
• garlic - 100 g;
• vinegar essence 70% - 2 tbsp. spoons;
• salt - to taste;
• ground black pepper - 1 teaspoon.

Cooking

1. Eggplants are washed, cut into strips, salted and left for an hour.
2. Carrots grated for Korean salads.
3. Peppers are chopped into strips.
4. Cut the onion into half rings, and chop the garlic.
5. All vegetables, except for the blue ones, are mixed, seasoned with vinegar, pepper, salt and left for 5 hours.
6. The blue ones are fried and added to the rest of the ingredients.
7. The mass is placed in jars, covered with lids and sterilized for 15 minutes.
8. After that, assorted vegetables are rolled up for the winter.

Assortments for the winter, prepared according to an old recipe in an oak barrel, will become welcome guests on any table. Vegetables can be taken in any quantity. In addition to the components indicated in the recipe, you can add plums, slices of watermelon, and squash to the barrel. Salt should be taken as usual.

Ingredients:

• cucumbers;
• tomatoes;
• zucchini;
• garlic;
• horseradish leaves;
• dill inflorescences;
• water;
• salt.

Cooking

1. The inside of the barrel is rubbed with garlic.
2. Place vegetables, herbs and leaves in it.
3. A brine is prepared at the rate of 30 g of salt per 1 liter of water and vegetables are poured into it.
4. A press is installed on top and after 1.5-2 months an assortment of pickled vegetables for the winter will be ready.

Assorted vegetables with citric acid is a bright and tasty preparation that, if properly prepared and stored, will last until spring. If it is possible to store it in the cellar, then it is not necessary to sterilize jars with assorted. If this is not possible, then for reliability it is better to sterilize them.

Ingredients:

• cucumbers;
• tomatoes;
• zucchini;
• carrot;
• pickling set;
• water - 1 liter;
• salt - 2 tbsp. spoons;
• sugar - 2 tbsp. spoons;
• citric acid - 1 teaspoon.

Cooking

1. Preservation of assorted vegetables for the winter begins with the fact that currant leaves, dill, bay leaf, pieces of horseradish root are placed at the bottom of the jars.
2. Vegetables are placed on top.
3. Pour boiling water over vegetables and leave for 15 minutes.
4. Drain the water into a saucepan, add salt, sugar, citric acid.
5. Boiling brine is poured over vegetables and rolled up.
6. Store assorted vegetables for the winter in the cold.

Assorted vegetables in the form of a frozen mix are a great alternative to canning. In addition to these products, you can add zucchini, onions to the assortment. There are no strict proportions here, so the assortment can be arranged to your taste. You can also use ziplock bags for packaging.

In salads, the delicate taste of tomatoes always goes well with cabbage, zucchini, and bell peppers. Garlic gives the dish richness and a special taste.

Salt and sugar are added to improve the taste. Spices give the salad a varied, peculiar flavor.

Vinegar is added to prevent bacterial growth during long-term storage. It is especially important when using zucchini, cauliflower and white cabbage, which do not contain acid.

The marinade is sweetish, fragrant, pleasant in taste, moderately spicy marinade can be used as a drink.

It is better to prepare salads for the winter from fresh, freshly picked vegetables. Dishes must be carefully prepared, sterilized. You can make salads with and without sterilization. The smaller the bank, the faster and better it warms up during sterilization.

Sterilization is one of the ways to store and process vegetables. This is the best way, although somewhat more complicated than drying, salting and pickling.

The essence of the method - fresh, chopped vegetables are placed in jars, sterilized (to kill microbes) and hermetically sealed (so that air does not pass).

Recently, the preparation of salads for the winter is increasingly not used sterilization. Salads are made faster, vitamins, taste and appearance of vegetables are better preserved.

Consider the most popular recipes for assorted home-canned salads.

How to cook assorted salad for the winter - 15 varieties

Assorted salad - ripe tomatoes, juicy bell peppers, crispy cucumbers, onions

The salad is not only tasty and fragrant, but very beautiful, colorful from a variety of vegetables. Cucumbers with tomatoes, onions and peppers acquire a new taste and aroma.

Tomatoes give tenderness, special sourness, sugar - sweetness, spices - aroma. The assortment includes delicious and most affordable fresh products. Eating it is a pleasure!

Ingredients:

• Tomatoes (red ripe) - 3 kg
• Sweet pepper - 1 kg
• Onion - 1 kg
• Cucumbers - 2 kg
• Sugar - 1 tbsp.
• Water - 4 l
• Salt - 6 tbsp. l.
• Lavrushka and peppercorns - to taste
• Table vinegar 9% - 300 ml
• sunflower oil - 1 tbsp. spoon in each jar

Cooking:

Cut vegetables: cucumbers into small circles, onion with pepper - half rings, tomatoes - quarters.

Mix in a bowl a beautiful and colorful mass.

Sterilize jars.

Make a brine - pour a bite into the water, add sugar and salt in the indicated amount, add lavrushka, black pepper and other favorite spices to your taste.

Transfer the vegetables to a 9 liter saucepan and pour over the brine. Mix everything.

Divide the mass into jars. Pour brine into each jar and 1 tbsp. l. vegetable refined oil.

Sterilize the lids and cover the jars with them.

Sterilize the contents of the jars: 800 gram jars - 10 minutes (1.5 l - 15 minutes).

Close the jars tightly with lids and turn over (on the lid - upside down). Allow them to cool and put in storage (preferably in a cool place).

Salad can be a savory cold appetizer and a great addition to boiled or baked potatoes, chicken, and meat dishes.

Assorted salad for the winter with cauliflower - the queen of vegetables, healthy and unique

Salad with healthy cauliflower, which is not only healthy, but also well absorbed by the body. The salad looks beautiful and can be a festive table decoration.

Ingredients:

• Cauliflower - 100 g
• Tomatoes - 3 pcs.
• Onion - 4 pcs.
• Cucumbers - 3 pcs.
• Carrot
• Sweet pepper - 1 pc.
• Garlic - 3 tooth.
• Dill
• Carnation and Lavrushka - 2 pcs.
• To prepare the marinade:
• Water - 1 l
• Vinegar 9% - 60 ml
• Sugar - 10 g.
• Salt - 20 g.

Cooking:

Divide the cauliflower into florets.

Cut the onion into rings, cut the pepper into "boats", carrot into circles.

Rinse tomatoes and cucumbers thoroughly.

Sterilize the jar.

Put the vegetables in jars: at the bottom - dill, lavrushka, whole peeled garlic cloves, and the rest of the vegetables on top.

Pour water into a saucepan, add sugar, salt. Bring the resulting solution to a boil and add vinegar.

Pour vegetables with marinade, cover jars with lids and sterilize vegetables in tech. 15 minutes.

Roll up jars with lids (sterilized) and turn over (leave upside down).

After cooling, take it to the storage place.

Salad healthy, beautiful, tender. Tomatoes are wonderful with zucchini and cauliflower, which decorates the salad with its appearance.

Ingredients:

• Cauliflower and zucchini - 0.5 kg each.
• Carrots - 2 pcs.
• Tomatoes - 6 pcs.
• Cucumbers - 5 pcs.
• Onion - 4 pcs.
• Garlic - 9 cloves
• Dill
• Spices: horseradish (leaves), lavrushka 3 pcs., peppercorns
• For marinade:
• Water - 3 liters
• Sugar and salt - 3 tbsp. l.
• Vinegar 9% - 180 ml

Cooking:

We clean and regime vegetables: zucchini in thick semicircles, peeled and seeds, cucumbers in thick circles, carrots in thin circles.

Onion ring mode, divide the cauliflower into inflorescences, and leave the tomatoes whole.

We sterilize 3-liter jars.

We put the vegetables in layers in jars: put a sheet of horseradish, dill umbrellas, 4 cloves of garlic on the bottom.

On top we put onions, carrots, zucchini, cucumbers, cauliflower and tomatoes, which we pierce at the stem so as not to crack.

Pour boiling water into jars, cover with lids, let stand for 5 minutes.

Drain the water into a saucepan, boil, pour back into jars and let stand for 5 minutes.

Again, pour the water into the pan, add sugar, peppercorns (at the rate of 6 pieces per jar), bay leaf (3 pieces per jar), salt.

Bring the marinade to a boil, pour in the vinegar.

Pour vegetables in jars with hot marinade, roll up, turn upside down and wrap with a towel.

Leave to cool.

Salad "Assorted - Caucasian" for the winter, vegetables in a fragrant marinade

Salad with a delicate and pleasant taste of tomatoes, which are in perfect harmony with cabbage and cucumbers. Garlic gives a pronounced piquant taste, green aroma.

Ingredients:

• Sweet pepper - 1.5 kg.
• Cabbage - 1kg.
• Sugar - 2 tbsp. l.
• Garlic - 8 tooth.
• Onion - 500 g.
• Sunflower oil -100 ml
• Water - 500 ml.
• Citric acid - 0.5 tsp
• Apple cider vinegar 6% - 3 tbsp. l.
• Salt - 1 tbsp. l.
• Celery -1 bunch

Cooking:

Pour water into a saucepan, add 3 tbsp. l. vinegar, sugar, salt and mix.

Remove seeds from red pepper and chop.

Put the saucepan on the fire, add pepper, mix.

Cut the rest of the vegetables: cucumbers in half circles, tomatoes in medium-sized pieces, onions in thin half rings. Cut the cabbage into small pieces, coarsely celery.

Add vegetables to boiling marinade and blanch.

Prepare jars by sterilizing, put chopped garlic and peppercorns.

Place peppers, cabbage, tomatoes, cucumbers, onions, celery, pulling out of the pan.

Pour boiling filling into jars, add 2 tablespoons of oil to each jar.

Cover all jars with lids and sterilize 0.8 l - 20 min.

Take out the jars, remove the lids and add 1 tbsp. a spoonful of vinegar and a little citric acid.

Seal jars and turn upside down. Then put in storage (better, where cool).

Delicious winter salad "Assorted", healthy, simple and affordable to cook with cabbage and other vegetables

A cold dish is especially wonderful in winter and spring during beriberi. Grape leaves and dill add flavor to the salad.

Ingredients:

• Cabbage - 500 g.
• Eggplant - 1 pc.
• Carrot - 1 pc.
• Tomatoes - 2 pcs.
• Sweet pepper - 2 pcs.
• Cucumbers - 2 pcs.
• Bulb (red)
• Sugar - 2 tbsp. l.
• Vegetable oil - 1/4 tbsp.
• Vinegar 9% - 3 tbsp. l.
• Salt - 1 tbsp. l.
• Grape leaves - 6 pcs.
• Dill
• Spices: lavrushka (3 pcs.), Pepper (6 peas), etc. to taste

Cooking:

Cut the eggplant into small cubes, salt.

Chop the cabbage into thin slices, grate the carrots, cut the onion into rings. Peel the pepper from the stalk, core, seeds and cut into slices along, like a cucumber.

Place chopped vegetables in a bowl. Add sugar, oil, salt, spices, vinegar.

Scald tomatoes with boiling water, peel, rub on a coarse grater and add to vegetables.

Mix everything and insist, closing the pan with a lid, for about an hour.

Cook over low heat for 25 minutes after boiling.

Arrange the mass in jars, close with sterilized lids.

Banks turn over, wrap with a blanket. After cooling, after 4-5 hours, place in a cold place.

Salad is an excellent cold appetizer or with meat, fish and for the festive table.

Assorted salad "Korean-style vegetables for the winter" - fragrant and appetizing vegetable appetizer

This is a savory, spicy and healthy appetizer, a great addition to the main dishes. Can be used for lunch and dinner.

Ingredients:

• Eggplant - 1 kg
• Onion and carrot - 1 pc.
• Hot pepper - 1 pc.
• Garlic - 5 tooth.
• Vinegar 9% - 50 ml.
• Spices for Korean carrots, coriander - 1 tsp each.
• Sugar - 4 tbsp. l.
• Salt - 1 tbsp. l.
• Oil rast. - 4 tbsp. l.

Cooking:

Cut eggplant into thin strips. Put in a bowl, salt, mix, stand for about an hour.

Grate carrots on a grater "in Korean", onion and hot pepper - in thin slices.

Fry the eggplant in a pan with hot oil for 10 minutes (until soft).

Combine cooked vegetables and stir.

Add chopped garlic, sugar, salt, spices and vinegar to the mass.

Mix everything and place in the refrigerator for 6 hours.

Arrange vegetables in sterilized jars, cover with lids. Sterilize for 30 minutes, roll up and wrap until cool.

After cooling the salad, store the jars in a cold place.

The salad is delicious, inexpensive - you can use vegetables from your garden.

When making a salad from vegetables grown in the garden, you can use overgrown fragrant, fragrant cucumbers, not very beautiful-looking tomatoes, with slight flaws. Vegetable oil can be added to the salad before consumption.

Ingredients:

• Tomatoes, cucumbers, bell peppers and onions - as needed (to fill the jar after cutting vegetables).
• For one jar you will need additional ingredients:
• Acetic acid - 1 tbsp. l.
• Salt (coarse salting) - 1 tbsp. l.
• Sugar - 1.5 tbsp. l.
• Water - 1 l
• Pepper (peas) and lavrushka

Cooking:

Put peppercorns, bay leaf on the bottom of the jar.

Put sliced ​​vegetables in layers: cucumbers - not in large semicircles, tomatoes - not very thin slices, onions and peppers - in half rings.

Lay out a layer of cucumbers, tomatoes, peppers and onions. The order of the layers can be changed.

To prepare the marinade, use water, sugar, salt.

Bring the marinade to a boil, remove from heat and add 1 tablespoon of acetic acid.

Pour marinade into a jar, cover with a lid and sterilize a 0.5 liter jar for 10 minutes, a liter jar for 15 minutes.

Pay attention to the color of the cucumber. The readiness of the salad can be indicated by their changed color.

Banks roll up, turn over. After cooling, take the jars to a cold place.

The salad is very tasty, popular, beautiful with a sweetish-sour marinade. Garlic and celery add spice to the salad.

Filling with boiling water and vinegar will provide the workpiece with excellent quality and long-term storage without sterilization.

Ingredients:

• Cucumbers and tomatoes - 6 pcs.
• Pepper (Bulgarian) - 2 pcs.
• Zucchini - 1 pc.
• Carrots - 2 pcs.
• Onion - 2 pcs.
• Cauliflower - 200-300 g
• Sugar and salt - 2 tbsp. l.
• Vinegar - 4 tbsp. l.
• Garlic - 4 tooth.
• Celery, parsley
• You can add green peas.

It is advisable to soak the cucumbers in cold water for about two hours before preparing the salad.

Cooking:

Cut the zucchini, carrots, cucumbers, tomatoes and onions into circles.

Cut the pepper into longitudinal plates, divide the cauliflower into inflorescences.

Put parsley, celery, garlic on the bottom of the jar.

Fill jars with vegetables and pour boiling water for 10 minutes.

Then drain the water into a saucepan, add sugar and salt.

Bring water to a boil, add vinegar and boil for three minutes.

Pour the marinade into jars with vegetables, roll up the jar with lids and turn over.

Cover the jar with a blanket and leave to cool.

The salad is excellent and it can be used for preparing dishes for the holidays.

Thanks to cauliflower, the salad is very healthy, easy to digest.

Ingredients:

• Small tomatoes and cucumbers, young zucchini, cauliflower - 0.5 kg each.
• Sugar - 1 tbsp. l.
• Garlic - 4 cloves
• Pepper - 5 peas
• Vinegar - ¼ cup
• Salt - 2 tbsp. l.
• Carnation and bay leaf - 2 pcs.
• Water.

Cooking:

Remove the core and seeds from the pepper, cut into strips, onion into half rings.

Sterilize jars.

Put chopped garlic and spices, onion and pepper in each jar. Put cucumbers, zucchini, tomatoes and cauliflower inflorescences. The jar should be filled with vegetables.

Put sugar, salt and pour vinegar into the water. Boil and hot pour into jars.

Sterilize the jars (time depends on the capacity of the jar).

Banks e roll up, wrap in a warm blanket, turning over.

Salad "Kuban" can be made from the simplest vegetables. Bright, beautiful canned salad. It contains a lot of useful substances.

Ingredients:

• Cabbage - 1 kg
• Cucumbers - 700 g
• Sweet pepper - 700 g
• Carrot - 500 g
• Tomatoes - 1 kg
• Onion - 500 g
• Hot pepper - 1 pod
• Sugar - 1st.
• Vegetable oil -2 tbsp. l. on a jar
• Vinegar - 1 tbsp. l. on a jar
• Salt, lavrushka, peppercorns
• Parsley - 1 bunch

Cooking:

Chop the cabbage into thin, short straws, add 1 tbsp. l. salt and mash the cabbage.

Grate the carrot, cut the pepper into thin strips, cut the onion into half rings.

Cut the cucumbers into half circles, tomatoes into medium-sized pieces, hot peppers and parsley finely.

Place chopped vegetables in a bowl, add sugar, salt.

Sterilize jars, put lavrushka and pepper, vegetables with salt and sugar.

Add 2 tablespoons of oil to the jars, cover with lids (sterilized), then put them in a pot of cold water and heat. Sterilize 700 ml jars. - 20 minutes. (counting from boiling water).

Open the lids, add 1 tbsp to each jar. vinegar.

Seal the jars, turn them upside down, wrap them in a warm blanket and leave to cool.

Place assorted jars in a cool, dark place.

Assorted winter salad with tender young zucchini and sweet peppers - tasty, light, healthy

Tender young zucchini go well with sweet peppers. Sweet and sour marinade is a wonderful drink.

The salad is beautiful and colorful.

Ingredients:

• Young zucchini - 3 kg.
• Sweet pepper - 2 kg.
• Sugar - 4 tbsp. l.
• Vegetable oil - 100 g.
• Pepper - 5 peas
• Bay leaf - 3 pcs.
• Mustard seeds - 2 tbsp. l.
• Vinegar - 50 g.
• Salt - 3 tbsp. l.
• Greenery
• Water - 1 liter

Cooking:

Slice the zucchini and peppers, removing the seeds and core.

Put them in a bowl and mix.

Sterilize jars and transfer vegetables.

Put sugar, salt, spices into water and pour oil and vinegar.

Boil the marinade, pour into jars with vegetables. Sterilize jars and roll up immediately.

Turn jars over and cover with a warm towel.

Assorted salad for winter - a culinary masterpiece, with jelly instead of the usual marinade

Salad is not normal. Vegetables in a jar are not in a marinade, but in jelly.

Ingredients:

• Tomatoes and cucumbers - 0.5 kg each.
• Bulgarian pepper and onion - 2 pcs.
• Sugar - 5 tbsp. l.
• Gelatin - 1 tbsp. l.
• Garlic - 6 cloves
• Vinegar - 1 tbsp. l.
• Salt - 2 tsp
• Leaves of horseradish and currant - 2 pcs.
• Pepper - 3 peas
• Parsley
• Water - 1 liter

Cooking:

Cut the cucumbers into small circles, cut the onion into half rings, pepper into thin strips, peeling the seeds.

Put garlic, spices and herbs in sterilized jars.

Layer the vegetables in any order.

Dissolve gelatin in water and infuse for about 30 minutes.

To make jelly, add sugar and salt to water.

When the liquid boils, add gelatin and boil for a few seconds.

Fill the jelly jars, pour in the vinegar.

Sterilize jars and roll up.

Salad tender, moderately spicy. Eggplant provides it with a number of vitamins, gives it a distinctive, nutty flavor and pungency.

For blanks, you can use only young "blue ones". Overripe fruits are not healthy and can even harm the body.

Ingredients:

• Cucumbers - 700 g.
• Eggplant - 1400
• Tomatoes - 1400
• Pepper - 700 g.
• Onion - 300 g.
• Sugar - 90 g.
• Oil rast. - 2 tbsp. l.

Cooking:

Cut the eggplant and cucumber into cubes.

Gently squeeze the juice from the tomatoes into a saucepan and put on gas.

Cut the onion into rings and add to the boiling juice.

After 5 minutes, add the rest of the vegetables and mix the mass.

Simmer for 20 minutes, stirring (covered).

Salt, add vegetable oil and simmer for another 5 minutes.

Fill sterilized jars with salad.

Roll up the jars with sterilized lids and place in a cold place after cooling.

Salad can be an independent dish and excellent with potatoes, meat, macaroni and cheese.

Assorted salad for winter is original, not quite ordinary - with green beans

Assorted salad little known, but delicious. It is worth trying it and appreciating its taste. Prejudice against green beans will clearly change.

Ingredients:

• Green beans - 0.5 kg.
• Bulgarian pepper - 3 pcs.
• Cabbage - 100 g.
• Carrots - 2 pcs.
• Tomatoes - 3 pcs.
• Garlic - 4 cloves
• Salad onion - 3 pcs.
• Salt - 1 tbsp. l.
• Sugar - 2 tbsp. l.
• Vinegar - 1 tbsp. l.
• Pepper - 8 peas
• Leaves of horseradish, bay leaf, celery sprigs - 2 pcs.
• Water - 1 liter

Cooking:

Cut the carrots in the form of rings, cabbage and pepper into strips, clearing the seeds. Remove the tips from the beans, cut the garlic and onion into thin slices.

Place all vegetables in a bowl, add greens.

Put salt, sugar, spices into the water and pour vinegar.

Boil the marinade and pour into a container with vegetables. Drain it very quickly and boil it again.

Repeat the operation - again pour the marinade over the vegetables and drain it.

Transfer vegetables to sterilized jars and fill with freshly boiled filling. Roll up the lids and turn the jars upside down to cool.

Vegetable salad, beautiful, colorful, light, healthy, rich in vitamins.

Juicy radish is a storehouse of vitamins and microelements. High-calorie corn, an environmentally friendly product. It does not absorb harmful substances and is also rich in vitamins and microelements.

Ingredients:

• Green peas - 1 cup
• Corn - 1 cob
• Radishes - 5 pcs.
• Sugar - 1 tbsp. l.
• Vinegar 9% - 2 tbsp. l.
• Salt - 1 tsp
• Water - 1 liter
• Allspice and black pepper - a pinch each
• Dill - 1 bunch

Cooking:

Separate the corn kernels, boil in salted water and drain the water.

Cut the radish into slices, pour green peas with boiling water.

Sterilize jars and put chopped dill, prepared vegetables.

Add sugar, salt and acid to boiling water.

Remove marinade from heat, add pepper and pour over vegetables.

Banks immediately clog.

Wrap in a blanket, cool, transfer to a cold place.

Everyone knows a delicious savory appetizer from different vegetables, with spices, garlic and vinegar. You can make a salad of several types of vegetables and prepare it for the winter. An excellent combination is carrots, beets and celery root. The appetizer has an original taste and a high content of vitamins. This is exactly what you need to maintain the body in the off-season and winter months.

To prepare a Korean-style vegetable snack for the winter, you need to take:

• 500 g beets,
• 400 g carrots
• 100 g celery root,
• 1 tsp salt,
• 2 tbsp Sahara,
• 1 tsp black ground pepper,
• 1 tsp ground coriander,
• 30 ml vegetable oil,
• 3 cloves of garlic
• 25 ml table vinegar.

How to cook vegetables in Korean for the winter

1. Take a celery root and cut off the skin. Since the peel is tough, it is better to take a sharp knife and cut it carefully so as not to cut yourself. Then the root must be grated on a special grater or cut into long thin strips.

   

2. Beets need to be cleaned and grated on a special grater. The strips can be made as long or shorter as desired.

   

3. Peel the carrots and also grate on a special grater. If you don’t have a Korean-style vegetable grater, you can grate vegetables on a regular grater, trying to make the strips longer.

   

4. Place all vegetables in a large bowl and mix with your hands. Vegetables should release juice, so while stirring, press them a little.

   

5. Add salt and sugar to the bowl with vegetables and mix again with your hands.

   

6. Now add black pepper, ground coriander, you can also add red ground pepper. Stir vegetables.

   

7. Garlic cloves must be peeled and passed through a press. Transfer the garlic to a bowl with vegetables, add vegetable oil and table vinegar. Stir and infuse the snack for at least an hour.

   

8. Arrange the salad in clean, dry jars to the very top, also pour all the brine into the jars.

   

9. Cover the jars with lids and put in a saucepan on a piece of soft cloth, add water to the “shoulders” of the jar. When the water in the pot boils, lower the heat. Pasteurize the snack for 20 minutes.

   

10. Then carefully remove the jars from the water and tighten the lids until they stop. Put the vegetables in Korean for the winter with the lids down under the covers, and after a day, move them to a more suitable place for storage.

    

Today I will show you a recipe for cooking pickled vegetables in Korean.

This is a very tasty and fragrant sweet and sour, spicy snack.

And since turmeric is present in the marinade, the vegetables turn out to be a beautiful bright yellow color.

This recipe is very simple and quick, but you need to prepare it in advance, because. vegetables should be infused.

To prepare pickled vegetables in Korean, we need:

List of ingredients:

• 2 kg. vegetables (cauliflower, white cabbage, zucchini, cucumbers)
• carrots 2 pcs.
• garlic 2 heads

For marinade:

• 1 liter of water
• 150 gr. sugar (2/3 cup)
• 2 tbsp salt (60 gr.)
• 100 ml. vegetable oil
• 100 ml. 9% vinegar
• peppercorns
• Bay leaf
• 1 tsp turmeric

Korean vegetables - step by step recipe:

Let's prepare the marinade first.

Pour water, vinegar, vegetable oil into a small saucepan, pour out sugar, salt, add peppercorns and bay leaf, as well as turmeric.

We mix everything well and send it to the stove so that the marinade boils.

Separately, we need a pot of boiling water for blanching vegetables, put a pot of water on the stove, let it boil.

While the marinade and water boil, prepare the vegetables

Cut the garlic into small pieces, transfer to a bowl and set aside for now.

Let's take cucumbers, cut the cucumbers into cubes, at least a centimeter thick and put them in a separate bowl.

Young zucchini or zucchini, without peeling, as well as cucumbers, cut obliquely into cubes and pour into another bowl, because. blanch vegetables separately from each other.

Next, we take white cabbage, which we cut into large checkers, if the young cabbage can not be removed.

Pour the carrots into a separate bowl and now let's deal with the cauliflower.

We disassemble the head of cabbage into inflorescences. Small ones are left whole, large ones are cut into pieces.

All products are prepared, we go to the stove and we will blanch the vegetables

While we were cutting, the marinade and water boiled, reduce the fire under the marinade to a minimum, and pour the cauliflower into boiling water and blanch for 2 minutes.

After 2 minutes, we take out the cabbage from boiling water and transfer it to a saucepan in which we will marinate our vegetables.

Sprinkle the cabbage with chopped carrots and garlic, and in the meantime, the water boils again, pour the zucchini into it and also blanch for 2 minutes.

In this recipe, you can use any one type of vegetable or, as in my case, assorted vegetables, everything is up to you.

2 minutes have passed, we take out the zucchini and send them to the pan with the cauliflower.

Sprinkle again with chopped carrots and garlic.

Sprinkle with chopped carrots and garlic.

It remains to blanch the white cabbage, repeat the same procedure.

Sprinkle the cabbage with the remaining carrots and garlic.

Pour the prepared vegetables with boiling marinade, slightly compact them so that they are completely covered with it.

We leave the pot with vegetables on the table until it cools completely, and then put it in the refrigerator, infuse, at least for the night, but better for a day.

After a day, we take the pan out of the refrigerator.

Our Korean pickled vegetables are ready!

As you can see, this appetizer is quick and easy to prepare.

Despite the heat treatment, the vegetables remain crunchy and at the same time retain their beneficial properties.

This sweet and sour low-calorie snack, with a pleasant garlic flavor, will appeal to all lovers of Korean salads and appetizers.

Vegetables are so tasty that it is simply impossible to break away.

This appetizer can be prepared all year round, it is perfect for any holiday table.

Try it, and I wish you all bon appetit!

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Korean vegetables - video recipe:

Korean vegetables - photo:

Spices and sauces form the basis of Korean cuisine. Real Asian dishes are not just spicy, but literally burn all taste buds, forcing them to work at full strength. Moreover, not only meat dishes should be hot, but also vegetable salads, although Europeans have already altered many of them to their taste. Consider below the most popular and delicious Korean vegetable salads.

with mushrooms

To prepare Korean carrots according to this recipe, you will need a special grater, or you will have to cut the orange vegetable by hand. In total, you will need two grated carrots (0.4 kg), which must be folded into a glass bowl for pickling. Then pour vinegar, add salt and sugar (1 teaspoon each), mix the ingredients thoroughly and send the container with the salad to the refrigerator for 15 minutes.

After the specified time, when more juice appears in the carrots, you need to add black, red pepper to the salad to taste. Sunflower oil (3 tablespoons) is well heated over low heat, then carefully pour it into a container with carrots, mix. When the oil has cooled, add squeezed garlic (3 cloves) and pickled mushrooms (100 g) to the salad. Mix the vegetables in Korean once again, put the bowl in the refrigerator for 10 hours, after which you can try the salad. The finished dish can be stored in the refrigerator for no more than two weeks.

Beetroot in Korean

According to this recipe, raw beets (1 kg) are rubbed on the same grater as Korean carrots. Then it is folded into a bowl and seasoned with marinade. To prepare it, you need to mix a teaspoon of hot and black pepper, paprika and coriander, a tablespoon of sugar, garlic squeezed through a press (6 cloves), apple and (1.5 tablespoons each), vegetable oil (3 tablespoons) . Mix Korean vegetables well and send a bowl of salad to the refrigerator for at least 6 hours. After the specified time, the beets can be tasted.

Korean vegetables according to the above recipe have a rich spicy-sweet taste. Such beets can be served as a side dish for meat.

Korean cabbage salads

When preparing Korean dishes, healthy Chinese cabbage is often used. It is used to prepare such delicious Korean-style salads as "Kimchi" and cabbage with saffron.

For the Kimchi salad, the Chinese cabbage forks must be disassembled into leaves, after which each of them must be randomly cut. Then add salt (3 tablespoons) and mix with the leaves. Cover the bowl with plastic wrap and refrigerate the salad for 24 hours.

After a day, drain the water from the cabbage, add the chili pepper cut into long strips (red and green pods each), garlic (2 cloves), green onions and grated ginger root. Season the salad and soy sauce (5 tablespoons each), adding paprika and sugar (2 tablespoons each). Pour enough chilled boiled water into the salad bowl to cover the cabbage. After that, cover the container with a film and send it to the refrigerator for three days.

Korean marinated zucchini

For this dish you will need young zucchini (5 pieces) with tender pulp, thin skin and small seeds. They are well washed, doused with boiling water and cut with a potato peeler along thin and long strips. Put the zucchini in a glass bowl (pan), in which they will marinate. At this time, pour vegetable oil (40 ml), salt, sugar (1 teaspoon each), and ground coriander (2 teaspoons) into a separate container. Heat the mixture a little on the stove, then remove it from the heat, pour in vinegar (40 ml) and add garlic (3 cloves).

Pour the zucchini with the resulting marinade, add fresh chopped herbs to taste, mix and refrigerate for 12-14 hours.

According to this recipe, pickled vegetables in Korean are moderately spicy. All lovers of hot snacks are advised to add fresh or dried red pepper to the marinade.

Korean vegetables: recipes for the winter

In Korean cuisine, eggplant is often used in cooking. Fresh salads or Korean-style vegetables canned for the winter are prepared from them. The recipes of this Asian cuisine are widely used by our hostesses.

To cook eggplant in Korean style, vegetables (1 kg) need to be washed, pricked with a fork in several places and boiled in salted water for 5 minutes. Then take the eggplants out of the pan and put under oppression so that all the water is gone from them. The fluid must be drained periodically. After 6 hours, eggplant should be cut into strips, just like sweet peppers (100 g), and carrots (1 pc.) Should be grated (as in the Korean recipe). Put all the vegetables in one bowl, add a marinade of vegetable oil and vinegar (100 ml of each ingredient), a teaspoon of salt, a tablespoon of sugar and 10 g of Korean seasoning (as for carrots). Mix the salad and arrange in jars. Korean-style vegetables must be pasteurized for 15 minutes before rolling up the lids.

Delicious vegetable salads with meat

No less popular in Korean cuisine are recipes for vegetable salads with meat. Not only do they taste better than vegetarian dishes, but they also have a higher nutritional value. The following describes how Korean salads are prepared (step by step recipes).

• Korean salad of fried cucumbers with beef.

This is one of the most popular Korean cuisine salads. The taste in this dish is liked even by those people who do not eat fresh green vegetables.

For this dish you will need ground beef fried with spices. Put 150 g of ground beef in a pan with a non-stick coating. Immediately after that, add to it: soy sauce, sugar and rice cooking wine (2 teaspoons each), sesame oil (1 teaspoon), minced garlic clove and black pepper (¼ teaspoon). Fry minced meat until tender. If desired, you can add some fried mushrooms to the pan, which are in perfect harmony with the taste of beef.

Fresh cucumber must be marinated in salt before frying. To do this, it is cut into rings 3 mm thick and mixed with salt (for 100 g of cucumbers, you need to take 1 teaspoon of salt). After 7 minutes, the juice that the cucumbers let out must be squeezed out. Add the vegetables themselves to the meat and fry in a pan for two minutes. Sprinkle the finished dish with sesame seeds.

• Carrot salad with pork.

For this salad, carrots (1 kg) are rubbed on a special grater (as for a Korean recipe) and rubbed with salt, black, red pepper and soy sauce (1 tablespoon). While the carrots are marinating in a pan, you need to fry the onion chopped in half rings and pork, cut into thin sticks. Then mix the meat with carrots, season with sweet syrup (from 1 tablespoon of sugar and 2 tablespoons of water) and crushed garlic (2 cloves). Korean-style vegetables with meat should be thoroughly mixed and sent to the refrigerator for 3-4 hours. After the specified time, the dish can be served at the table.

Korean Eggplant Kadi-he Salad

Hye is a popular Korean dish made with fresh fish and onions, hot red peppers, soy sauce and vinegar. However, for everyone who does not like fish snacks, you can offer another recipe hehe, but with eggplant. Different Korean-style vegetables in this salad successfully harmonize in taste and color with each other. This salad can be served as an appetizer on the festive table.

According to the recipe for this dish, you first need to cut the eggplant into thin strips and remove bitterness from them. To do this, they must be sprinkled with salt and put in the refrigerator for 2-3 hours. After that, the resulting liquid must be drained, squeeze the eggplant and fry in vegetable oil in small portions.

While the fried vegetables are cooling, you need to cut the bell pepper (2 pcs.), Carrots and onions into strips. Add the following spices to the vegetables: coriander (ground), black and red hot peppers (2 teaspoons each), 4 cloves of garlic, sesame seeds, honey (1 tablespoon) and apple cider vinegar (3 tablespoons). After that, transfer the eggplants to the salad, mix, cover with a film and refrigerate for a day. After the specified time, the salad can be served at the table.

As you can see, preparing delicious Korean salads is not at all so difficult.