How to deliciously prepare Korean-style carrots for the winter in jars

Korean carrots are among the most popular snacks in Russia. It's spicy, crispy, tasty and healthy when cooked properly. It is used as an independent dish and added to multicomponent salads.

In summer, everyone's favorite pickled carrots are inexpensive. But in winter, prices for fresh vegetables rise, so many housewives prefer to make preparations for the winter. Vegetables in Korean are also canned. How to do this and what variations of the popular recipe exist - read on.

Selecting and preparing carrots

To get a tasty snack, you need to choose quality products and prepare them correctly:

1. To cook Korean-style carrots for the winter in jars, you need juicy and sweet carrots. If the vegetable is dry or bitter, the taste of the snack will deteriorate. Young root crops are considered the most delicious and juicy, so it is better to do such a harvest in season.
2. If the carrots are not juicy enough, soak them, grated, in boiling water for 20 seconds. During this time, it will be saturated with liquid, but it will remain crispy.
3. The flavor of Korean carrots depends on their shape. If you grind a vegetable on a regular grater, then it will turn out to be tasteless and not crunchy. For such a dish, be sure to use a special grater.
4. It is not recommended to eat green parts of the root crop. They are bitter and spoil the taste of the entire snack.
5. Peel and wash the carrots before grating. For preservation, this is done especially carefully so that dirt does not get into the jars and the snack does not spoil.
6. Long carrots work best for this dish. Neat pieces are obtained from it. Rub it along, not across. Special graters speed up this process and make it safer.

How to cook Korean carrots for the winter

Korean carrots are delicious and at the same time extremely simple dish... Even a novice hostess will cope with its preparation. The main thing is to follow the instructions.

Ingredients:

• carrots - 3 kg;
• onions - 1 kg (optional);
• salt - 2 tbsp. l .;
• sugar - 200 g;
• Korean-style carrot seasoning - 1 pack;
• table vinegar - 50 ml;
• vegetable oil - 2 tbsp.;
• ground red pepper (optional) - 1 tsp;
• garlic - 2 medium sized heads.

Step-by-step instruction:

1. Root vegetables are cleaned and washed thoroughly. After that, they are crushed on a grater.
2. Peel the onion and garlic and cut into small cubes.
3. All ingredients are thoroughly mixed with spices. The carrots are left for 15-30 minutes to let the juice flow.
4. Prepare the brine. To do this, add salt, sugar, vinegar, vegetable oil and juice, which the carrots have isolated, to the water. The mixture is boiled for 2-3 minutes.
5. The salad is laid out in sterilized jars, poured with brine and immediately rolled up. The jars are turned over and left for 8-12 hours under a blanket.

Harvesting carrots with and without sterilization

To prevent carrots from spoiling for several months, it is important to follow the technology of its preparation... There are two options for harvesting carrots: with and without sterilization.

With sterilization

Cooking Korean carrots with sterilization - the safest way to preserve vegetables throughout the winter... With this type of conservation, the risk of spoiling the salad is minimal.

Sterilize vegetables if they were not poured with boiling brine during cooking... Otherwise, the cooking method and ingredients do not differ from the classic recipe.

Ingredients:

• fresh carrots - 3 kg;
• garlic - 15 cloves;
• spice mixture for Korean carrots - 2 tbsp. l .;
• salt - 2 tbsp. l .;
• sugar - 1 tbsp.;
• vegetable oil - 100 ml;
• table vinegar - 100 ml.

Making a sterilized winter snack is easy. The main thing - follow the recipe:

1. Peel, wash and grind carrots. Finely chop the garlic and mix with the grated vegetable.
2. Spices, sugar, salt, vinegar and vegetable oil are added. All ingredients are thoroughly mixed.
3. Cover the salad and put it in the refrigerator for 12-24 hours. During this time, the carrots should release juice.
4. The carrots squeezed from the juice are laid out in clean, sterilized jars. The juice is evenly distributed between them.
5. Jars with carrots are placed in a saucepan and filled with warm water "up to the shoulders". The liquid is brought to a boil and the winter salad is sterilized for 10-15 minutes.

Without sterilization

Korean carrots are harvested for the winter and without sterilization. In this case, the vegetables are poured with boiling brine.... Particular attention is paid to sterilizing the dishes, otherwise there is a risk that the salad will go bad.

Ingredients:

• carrots - 4 kg;
• bow - 5 heads;
• garlic - 3 heads;
• spice mixture for Korean carrots - 3 packs;
• odorless vegetable oil - 2 tbsp.;
• sugar - 8 tbsp. l .;
• water - 1 l;
• salt - 2 tbsp. l .;
• vinegar essence - 4 tbsp. l.

In this recipe, it is important to do everything as quickly as possible., then the bacteria will not have time to get into the banks:

1. Carrots are washed, peeled and chopped on a special grater. Spices are added.
2. Peel the onion and chop it into small cubes.
3. The oil is poured into a frying pan and the onions are fried in it, and then mixed with the carrots.
4. Garlic is added to the mixture, crushed using a special crusher.
5. The carrots are left for 3 hours to let the juice flow. Then it is laid out in jars, squeezed out of the juice. The released brine is poured into a saucepan.
6. Pure water, sugar and salt are added to the brine. The ingredients are brought to a boil. Vinegar essence is added to the brine.
7. The resulting boiling marinade is poured into jars of carrots. The containers are closed with sterilized lids, turned upside down and left overnight under a warm blanket.

Take a note:

Cooking a dressing for carrot soup for the winter

Pickled onions for barbecue, herring and salad

Pickled watermelons in 3 liter jars

Recipe variations

The classic recipe includes the carrots themselves, oil, vinegar and spices... Inventive housewives often add various ingredients to the salad, depending on which the cooking method also changes.

With homemade Korean carrot seasoning

Most housewives add a ready-made spice mixture to Korean carrots. Such seasonings reduce the usefulness of the workpiece. They contain flavor enhancers, usually monosodium glutamate.

To make the appetizer more healthy and tasty, it is recommended to prepare the seasoning yourself... You will need:

• ground coriander seeds - 1 tsp;
• ground red hot pepper - 0.5 tsp;
• black pepper or a mixture of peppers - 0.5 tsp;
• turmeric - 1 tsp;
• dry granulated garlic - 2 tsp;
• chopped fenugreek - 1 tsp;
• favorite mixture of herbs or basil and marjoram - 1 tsp;
• paprika - 1 tsp;
• ground mustard seeds - 1 tsp;
• dry dill and parsley - 1 tsp.

All ingredients are mixed. For 1 kg of vegetables take 1 tbsp. l. condiments... This blend is suitable for any Korean snack recipe.

With cucumbers

Korean carrots with cucumbers - an unusual winter salad in which spicy and fresh flavors are intertwined... It looks bright and appetizing. Thanks to the method of preparation, the cucumbers remain crispy and juicy.

For this snack only young unripe cucumbers are suitable... Otherwise, they will soften in the workpiece and spoil its taste.

There should be no bitterness in cucumbers... Try one fruit before cooking. The bitter part is trimmed or peeled.

Ingredients:

• spices - 2 tbsp. l .;
• cucumbers - 2 kg;
• carrots - 1 kg;
• vinegar - 6 tbsp. l .;
• garlic - 15 cloves;
• sugar - 4 tbsp. l .;
• vegetable oil - 6 tbsp. l .;
• salt - 4 tsp.

To keep the cucumbers crisp, it is recommended to put them in ice water for 1 hour before cooking. Next, prepare according to the following recipe:

1. Carrots are peeled, washed and chopped on a special grater.
2. Cucumbers are washed, cut lengthwise (into 7-8 pieces) or across into round pieces 0.5-1 cm thick.
3. The vegetables are mixed in a bowl with spices, sugar, salt and vinegar. At this stage, they are tasted and salt or sugar is added if necessary.
4. The vegetable oil is heated in a frying pan. They are poured with cucumbers with carrots. The mixture is stirred and seasoned with crushed garlic.
5. The vegetables are left to infuse for 3 hours to release the brine.
6. The salad is laid out in sterilized jars. The released juice is evenly distributed over the filled containers.
7. The salad is sterilized. Then the jars are closed and placed upside down to cool under the covers.

With zucchini

Carrots in combination with zucchini acquire an unusual taste... It will be a great addition to main courses or an appetizer at festive feasts.

Ingredients:

• zucchini - 3 kg;
• salt - 3 tbsp. l .;
• carrots - 1.5 kg;
• sugar - 9 tbsp. l .;
• vinegar - 200 ml;
• odorless sunflower oil - 200 ml.

Only young zucchini are suitable for the recipe. Add garlic to the mixture if desired.

How to make Korean zucchini and carrots at home:

1. Carrots are washed, peeled and chopped on a special grater.
2. Zucchini is washed and trimmed around the edges. They are chopped on a Korean carrot grater, trying to keep the maximum length.
3. Zucchini and carrots are placed in one container. Oil, salt, sugar, seasoning and vinegar are added to the vegetables.
4. All ingredients are thoroughly mixed and left at room temperature for 3 hours. During this time, the vegetables secrete brine and are saturated with the flavor of the seasonings.
5. The salad is laid out in sterilized jars. They are sterilized again, then covered with lids and put to cool under a blanket.

With coriander

Coriander seeds - a must-have ingredient in Korean vegetable seasoning... Sometimes housewives add to the salad and its greens to enhance the aroma of this plant. It turns out a spicy snack with a rich taste.

Did you know?Coriander and cilantro are different names for the same plant.

Ingredients:

• carrots - 3 kg;
• a mixture of spices - 3 tbsp. l .;
• coriander greens - 2 bunches;
• onions - 3 pcs.;
• sugar - 1 tbsp.;
• vinegar - 100 ml;
• salt - 2 tbsp. l .;
• garlic - 1 head;
• odorless sunflower oil - 100 ml.

Coriander is sometimes substituted for parsley... Then the taste of the appetizer will not be so spicy.

Cooking method:

1. Grind the carrots. The garlic is passed through a press. The coriander is finely chopped. The onion is cut into half rings.
2. Carrots are mixed with coriander. Salt, spices, vinegar and sugar are added to vegetables.
3. The onions are fried in oil, and then the carrots and coriander are poured over. All ingredients are quickly mixed.
4. Garlic is added to the salad. The mixture is left for 3 hours to release the juice.
5. The appetizer is laid out in sterilized jars, between which the juice is distributed. The salad jars are sterilized, sealed and left to cool warm.

Read also:

Delicious pickled eggplants without sterilization for the winter

The best recipes of pickled pepper "Ogonyok" for the winter

With asparagus beans

Long green asparagus beans ideal for marinating with carrots... It turns out delicious and crispy.

Ingredients:

• asparagus beans - 1.5 kg;
• carrots - 1.5 kg;
• onions (optional) - 2 pcs.;
• garlic - 1 head;
• a mixture of spices - 3 tbsp. l .:
• vinegar - 100 ml;
• sugar - 9 tbsp. l .;
• bay leaf - 4 pcs.;
• salt - 4 tsp;
• allspice peas - 4 pcs.;
• water - 800 ml.

It is better to vary the amount of salt and sugar according to your taste.... Someone likes sweeter marinades, and someone more salty.

Cooking method:

• Peel and grind carrots on a special grater. Asparagus beans are cut into 6-10 cm long segments, and onions are cut into thin rings. Finely chop the garlic.
• Beans are thrown into boiling water for 2-3 minutes.
• The vegetables are mixed in a deep bowl. A spice mixture is added to them.
• Then they are laid out on the banks so that 2-3 cm remain to the neck.
• Sugar, salt, vegetable oil, bay leaves, peppercorns are poured into the pan. The ingredients are poured over with water and brought to a boil.
• Then add vinegar to them and boil for another 1 minute.
• The boiling marinade is poured into jars. They are rolled up with lids, turned upside down and left under a blanket for 8-12 hours.

With mushrooms

Carrot with mushrooms - one of the most delicious variations of a Korean recipe... She will even decorate a festive table.

Ingredients:

• oyster mushrooms or champignons - 1 kg;
• odorless vegetable oil - 1 tbsp.;
• carrots - 2 kg;
• sugar - 4 tsp;
• salt - 4 tsp;
• vinegar - 6 tbsp. l .;
• garlic - 1 head;
• seasoning - 2 tbsp. l.

Forest mushrooms are also suitable for this recipe.... In this case, they are boiled for 20 minutes before use.

Recipe:

1. Carrots are peeled and chopped on a special grater. Garlic is pressed through a press.
2. Put the carrots in a deep bowl. Salt, vinegar, sugar, seasoning are added to it. All ingredients are thoroughly mixed.
3. The oil is heated in a frying pan. They are poured with carrots. Then add the garlic. All are mixed.
4. Mushrooms are cut either into four parts (champignons) or into strips (oyster mushrooms). They are fried until golden brown.
5. Mushrooms are mixed with carrots and left to infuse for 4 hours.
6. Vegetables with mushrooms are laid out in jars. The released juice is evenly distributed between them.
7. The salad is sterilized in jars. Then covered with lids and left in the room to cool down.

With hot pepper

Spicy food lovers will love the recipe for carrots with hot pepper pods... Such a dish will warm you on winter evenings and will be an ideal addition to meat.

Ingredients:

• carrots - 3 kg;
• fresh hot peppers - 2 pods;
• salt - 2 tbsp. l .;
• sugar - 200 g;
• water - 1 l;
• seasoning - 3 tbsp. l .;
• table vinegar - 50 ml;
• vegetable oil - 2 tbsp.;
• hot red pepper (optional) - 1 tsp;
• garlic - 2 medium sized heads.

You don't need to add fresh hot peppers to make the salad spicier... Enough 1 tsp. chili powder.

Cooking method:

1. Chop the carrots on a special grater. The pepper is cut into rings. To make the taste softer, the pods are stripped of seeds.
2. Seasoning and garlic are added to the vegetables. All ingredients are mixed. The mixture is left to infuse for 3 hours. Then it is laid out in jars, squeezing out excess liquid.
3. Pour 1 liter of water into a saucepan and add sugar, salt, oil and juice from vegetables. The mixture is brought to a boil, vinegar is added to it and boiled for another 30 seconds.
4. Salad in jars is poured with boiling brine. They are quickly covered with lids and left under a blanket until they cool completely.

Terms and conditions of storage

Canned Korean carrots stay tasty and fresh throughout the year... They store it in the same way as other homemade products - in a pantry or cellar. Keep an open jar in the refrigerator.

Tips from experienced housewives

There are several tricks that simplify the process of cooking carrots and make the appetizer tastier:

1. It is not necessary to use a special Korean vegetable mix. Any spices that are at home or are liked by the hostess are allowed.
2. Preservation is sterilized not only in the oven or a pot of boiling water, but also in the microwave. For this, the jar is placed in the oven for 5-7 minutes.
3. For salt and sugar, it is better to try not the vegetables themselves, but the juice that they have allocated. Then it will become clear what taste the appetizer will acquire after long marinating.
4. When adding spices, salt and sugar, it is not necessary to follow the recipe exactly. It is allowed to vary the amount of ingredients to your liking.

Conclusion

Korean carrots are a favorite dish of many, invented by Korean immigrants in the USSR. It is closed for the winter in a variety of ways. Recipes with various additives are especially interesting. The main advantage of such a snack is the low cost of ingredients and ease of preparation.