We prepare delicious Korean carrots for the winter without sterilization in jars

Korean carrots are one of the most popular salads in our country and around the world. It originated from a popular Korean dish - cabbage with spices, just in Soviet times, instead of cabbage, they began to use carrots. This appetizer is prepared as a regular salad or as a winter preparation. Korean carrots are cooked for the winter without sterilization, but the jars themselves are sterilized so that the blanks are preserved as long as possible. The article contains the best recipes for this appetizer.

Selection and preparation of carrots for harvesting

Root vegetables are chosen young, juicy and sweet... The carrots should be undeformed, smooth, firm, and free from spots. It is pre-washed and cleaned, the green parts are cut off, as they are bitter. Prepared root vegetables are rubbed on a special "Korean" grater into long thin strips.

How to cook classic Korean carrots for the winter without sterilizing

Refueling cans are washed with soda, rinsed with hot water and sterilized over steam... To do this, put a pad with several holes for small cans on a pot of hot water. Banks are placed on the pads until the water boils, so that they warm up gradually, and sterilized for 5 minutes from the moment the water boils.

Another sterilization method: within 10 minutes in an oven preheated to 100 ° C. Sterilized jars are taken with a clean kitchen towel and placed with the neck down on another towel to cool. Both towels are ironed in advance on both sides with a hot iron. The metal lids are boiled for 5 minutes and dried on a clean towel.

Ingredients:

• carrots - 5 kg;
• garlic - 350 g;
• onions - 3 pcs.;
• cilantro - 2 tbsp. l .;
• ground black pepper - 1 tsp;
• chili pepper - 1 tsp;
• salt - 2 tbsp. l .;
• sugar - 5 tsp;
• vegetable oil - 100 ml;
• vinegar 9% - 3 tbsp. l.

Cooking and rolling instructions:

1. The prepared chopped carrots are mixed with salt and sugar, after 30 minutes black and hot peppers are added, after 30 minutes vinegar is added, after another 30 minutes - onions and cilantro fried in oil.
2. After 20 minutes, peeled and minced garlic is added.
3. The workpiece is mixed, covered with a lid and left to infuse at room temperature.
4. After 2 hours, the vegetables are laid out in sterilized jars, covered with boiled lids and put into the refrigerator for storage.

Korean carrot seasoning recipe

With a special seasoning - it is sold in stores - you get a fragrant piquant snack.

Ingredients:

• carrots - 3 kg;
• garlic - 2 heads;
• onions - 4 pcs.;
• seasoning for Korean carrots - 2 packs;
• salt - 2 tbsp. l .;
• sugar - 6 tablespoons;
• vegetable oil - 1.5 tbsp.
• vinegar 9% - 10 ml;
• boiled cold water - 500 ml.

Cooking and rolling instructions:

1. The prepared carrots are placed in a pickling dish.
2. Dissolve salt and sugar in boiled warm water, add vinegar, mix, pour the marinade into the grated carrots and mix again with a wooden spatula. Leave to marinate at room temperature for 3-4 hours, stirring every 30 minutes.
3. After that, garlic, peeled and passed through a press, is added, mixed.
4. A depression is made in the carrots, seasoning is poured into it, hot onions fried in vegetable oil until golden brown are spread on it. When the hot onion oil is mixed with the seasoning, the flavor is released and transferred to the carrots.
5. The appetizer is thoroughly mixed with a wooden spatula, laid out in pre-prepared jars up to the shoulders, poured to the top with the juice that the carrots gave during pickling.
6. The jars are closed with lids and put into the refrigerator for storage.

After a week, the snack will infuse and be ready to eat.

Preparations from other vegetables:

Mustard Pickled Cucumbers Recipes

Pickled watermelons in 3 liter jars

Pickled eggplant without sterilization for the winter

Other recipe variations

Various vegetables and seasonings will help to diversify the taste of the preparation.

With cucumber

The cucumber makes a juicy and crispy appetizer.

Ingredients:

• carrots - 1 pc.;
• fresh cucumbers - 3 pcs.;
• garlic - 1 clove;
• chili pepper - 1 pc .;
• seasoning for Korean carrots - 1 tsp. with a slide;
• coriander - 0.5 tsp;
• salt - 0.5 tsp;
• sugar - 0.5 tsp;
• vegetable oil - 40 ml.

How to cook:

1. Prepared carrots are chopped on a "Korean" grater, seeds are removed from cucumbers and peppers and cut into slices.
2. The garlic is peeled and passed through a press.
3. The vegetable oil, chili, coriander and carrot seasoning are heated in a skillet for a few seconds to keep the pepper from burning.
4. The rest of the vegetables are thoroughly mixed with salt and sugar, hot oil with spices is added and mixed again.
5. The workpiece is laid out in prepared jars, covered with lids and stored in the refrigerator.

Important! Before you put the carrots in the jars, taste them for salt and sugar and add spices to taste.

With zucchini

With tender zucchini, the preparation will become even healthier and tastier.

Ingredients:

• carrots - 150 g;
• zucchini - 1 kg;
• garlic - 2-3 cloves;
• seasoning for Korean carrots - 1 tsp;
• salt - 1 tsp;
• sugar - 50 g;
• vegetable oil - 40 g;
• vinegar 9% - 60 g.

How to cook:

1. The vegetables are washed and peeled, carrots and zucchini are rubbed on a "Korean" grater, mixed with salt and sugar.
2. After 30 minutes add oil, vinegar and gently mix, add seasoning, garlic passed through a press, mix again, cover and leave to marinate at room temperature.
3. After 2 hours, the workpiece is laid out in pre-sterilized jars, covered with lids and put into the refrigerator for storage.

With cauliflower

Spicy salad with an original taste.

Ingredients:

• carrots - 2 pcs.;
• cauliflower inflorescences - 500 g;
• garlic - 1 head;
• hot pepper - 1 pod;
• seasoning for Korean carrots - 0.5 pack;
• salt - 2 tbsp. l .;
• sugar - 5 tbsp. l .;
• vegetable oil - 0.5 tbsp.;
• vinegar 9% - 0.5 tbsp.;
• water - 1 l.

How to cook:

1. Cabbage is boiled for 5 minutes in salted water, cooled, mixed with carrots prepared and grated on a "Korean" grater.
2. The washed peppers are peeled from seeds, and the garlic - from the husk, chopped in a blender until smooth.
3. Boil water with salt, sugar, seasoning and oil for 2 minutes, turn off the heat and add vinegar.
4. The hot marinade is poured into vegetables, mixed and when the workpiece has cooled, add the pepper-garlic mass.
5. Stir again, lay out in jars and leave for a day at room temperature, then put it in the refrigerator for storage.

In two days, the workpiece will be ready.

Read also:

The best recipes for pickled asparagus beans for the winter

How to cook pickled corn on the cob

With mushrooms

An especially tasty preparation is obtained with forest mushrooms.

Ingredients:

• carrots - 500 g;
• boiled mushrooms - 3.5 kg;
• onions - 1 kg;
• garlic - 2 heads;
• hot pepper - 2 pods;
• seasoning for Korean carrots - 2 packs;
• salt - 8 tsp;
• sugar - 8 tbsp. l .;
• vegetable oil - 300 ml;
• vinegar 9% - 200 ml;
• water - 1 l.

How to cook:

1. If the mushrooms are large, they are cut into small pieces, the carrots are chopped, vegetables are mixed with salt, sugar and seasoning.
2. Add onion sautéed in oil, chopped pepper, garlic peeled and passed through a press, vinegar.
3. The mass is thoroughly mixed, after 30 minutes it is laid out in sterilized jars, covered with boiled lids and stored in the refrigerator.

With coriander

The aromatic seasoning will emphasize the pungent taste of the dish.

Ingredients:

• carrots - 1.5 kg;
• garlic - 6 cloves;
• onions - 2 pcs.;
• coriander - 2 tsp;
• sesame seeds - 1 tbsp l .;
• ground black pepper - 0.5 tsp;
• salt - 2 tbsp. l .;
• sugar - 4 tbsp. l .;
• vegetable oil - 200 ml;
• vinegar 9% - 4 tbsp. l .;
• boiled cold water - 500 ml.

How to cook:

1. Prepared chopped carrots are mixed with salt.
2. When she gives the juice, add the rest of the spices, peeled and chopped garlic, fried onions in butter.
3. The workpiece is mixed, covered with a lid and left to infuse at room temperature.
4. After 3 hours, salt and sugar are dissolved in water, vinegar is added and vegetables are poured with this marinade, they are placed in sterilized jars, covered with boiled lids and put into the refrigerator for storage.

With soy asparagus

The result is a nutritious and healthy snack - asparagus contains 40% vegetable protein.

Ingredients:

• carrots - 2-3 pcs.;
• asparagus - 200 g;
• seasoning for Korean carrots - 2 tsp;
• black and red ground pepper - a pinch;
• salt - 0.5 tsp;
• soy sauce - 50 ml;
• vegetable oil - 50 ml;
• vinegar 9% - 70 ml.

How to cook:

1. Soy asparagus is completely immersed in boiling water, after an hour the water is drained, the asparagus is cut into pieces, mixed with carrots chopped on a Korean grater and spices.
2. Add oil, vinegar, sauce, mix thoroughly and refrigerate for 2 hours.
3. Then the workpiece is folded into sterilized jars, closed with lids and again stored in the refrigerator.

Terms and conditions of storage of blanks

The workpiece is stored in glass jars in the refrigerator for 3-4 months... When stored in three-liter jars, after the jar has been opened, the salad is transferred into three sterilized cooled liter jars, which are closed with boiled lids so that the salad does not deteriorate.

Conclusion

Korean carrots with various ingredients can be harvested for the winter without sterilization. Vinegar, salt, spices and hot vegetables are used as preservatives. To destroy pathogenic bacteria, blank cans are sterilized in the oven or over steam, and metal lids are boiled.