Korean Salad With Cucumbers And Tomatoes For The Winter. Step-by-step Recipe With Photo

Korean salad with cucumbers for the winter is a hot cold appetizer in a sweet and sour marinade. This recipe is not for sissies, as it contains quite a lot of hot peppers (this is precisely the zest of this workpiece). Spicy, piquant vegetables will come in handy for a festive table or as a side dish for a meat dish, especially a kebab or fried chicken.

For a recipe for Korean salad with cucumbers and tomatoes, choose high-quality vegetables - small pimpled cucumbers, young zucchini, small tomatoes (cherry tomatoes), and sweet salad onions. As for ground pepper and fresh chili, here, as they say, what has grown is what has grown and what is bought is bought. In our latitudes, usually even the most vicious pepper (in its sharpness) is not suitable for its Asian relatives, so the dish will turn out to be edible in any case.

• Cooking time: 4 hours
• Quantity: 2 cans of 750 g

Ingredients for making Korean cucumber and tomato salad:

• 1 kg of cucumbers;
• 1 kg zucchini;
• 500 g of small tomatoes;
• 500 g carrots;
• 500 g of onions;
• 2-3 chili pods;
• 1 head of garlic;
• 15 g table salt;
• 45 g granulated sugar;
• 8 g of ground red pepper;
• 150 ml wine vinegar.

How to prepare Korean salad with cucumbers and tomatoes for the winter

Wash fresh cucumbers thoroughly in cold water, cut off the tails and butts, cut the cucumbers into round thick slices.

We put cucumbers in a bucket or basin. Cookware at this stage should be stainless steel or enamelled. Add zucchini cut into circles to the cucumbers. We harvest young vegetables with skin and undeveloped seeds. I don't recommend using overripe zucchini for this recipe.

Take small tomatoes (in this recipe "Black Prince"), cut in half, cut out the seal near the stalk.

Remove the peel from the carrot with a vegetable peeling knife. Cut the carrots into thin slices. We clean the cloves of garlic, cut them coarsely.

Cut the green chili pods into large rings along with the seeds and membrane.

We clean the onion, cut into thick crescents. Be sure to cut the onion coarsely, if chopped, it will turn into porridge.

So, we collect all the chopped ingredients in a bucket, add ground red pepper, salt and sugar. Then we put on rubber gloves and grind vegetables with seasonings as you usually grind sauerkraut.

We put a load on the vegetables, leave at room temperature for 3 hours. During this time, a lot of juice will be released - this is a natural marinade without water.

After 3 hours, transfer the vegetables to a deep saucepan, add vinegar and quickly bring to a boil over high heat. Boil for 5 minutes under the lid.

For canning salad with cucumbers and tomatoes, we choose jars with a capacity of 0.5 to 1 l, I prepare such canned food in jars with clips, which is very convenient. We sterilize containers in the oven or over steam.

We put the hot Korean salad in jars so that the liquid covers the vegetables.

We wrap the jars warm, leave for several hours at room temperature.

After cooling down, put the Korean salad in a cool pantry or basement.

This Korean Cucumber Tomato Salad can be stored between +1 to +12 degrees Celsius.

Korean salad with cucumbers and tomatoes is ready for the winter. Bon Appetit!