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Korean-style cucumbers with carrots for winter
Instructions
I gather the ingredients for the Korean-style cucumbers.
I trim the ends off the cucumber and then cut it into short sticks, using a decorative knife if you like (the average thickness is 1 cm).
I transfer the cut pieces to a roomy bowl that is comfortable for mixing.
I shred the carrot on a Korean grater.
I add it to the cucumbers.
I shred the pepper into short strips.
I add it to the prepared vegetables.
Using an ordinary garlic press, I squeeze all the cloves from the head of garlic into the same bowl. I season the mixture with the dry spices.
I pour in the vinegar.
Then the oil.
I mix the snack gently, separating any carrot strips that have stuck together.
I cover the bowl with a lid and put it in the fridge for a day. During this time I stir the contents a few times.
Once the cucumbers are salted and marinated, they will have given up quite a lot of juice. This snack is already ready to eat. For longer storage, I pack the vegetables into the prepared jars and pour the juice evenly over them.
I set the jars on a cloth in a pot of suitable size and rest the lids on loosely. I fill the pot with cold water, stopping 1 cm short of the jar rims. I boil the preserves in the half-litre jars for 15 minutes (25 minutes for 1-litre jars).
I screw the lids on tightly and turn the jars upside down onto the lid. I wrap them in a blanket and leave them for 12 hours to cool slowly.The jars keep for a whole year at room temperature. You don't have to seal all of the Korean-style cucumbers with carrots for winter – you can set a little aside in a lidded container to keep in the fridge for two weeks and enjoy this piquant snack straight after making it.Bon appétit!
Tips
- 1
The 24 hours in the fridge are the "secret" to the flavour. The vegetables marinate in their own juice and take on the aroma of the spices and seasonings. Without this resting time they are bland.
- 2
Any cucumbers will do – even oddly shaped ones. Crooked, overgrown or small cucumbers are all suitable once they are cut up. This is a "budget" preserve for using up the harvest.
- 3
A Korean grater for the carrot is the "secret" to the right shape. An ordinary grater gives "crumbs", whereas a Korean one gives long strips.
- 4
Setting part of it aside in the fridge is a "bonus" of the recipe. After 24 hours the snack is already ready to eat, so you can have it straight away. The same idea works for other kinds of spicy Korean-style preserves.
FAQ
Which cucumbers should I choose? +
Ideally, pickling varieties (Nezhinsky, Parisian cornichon, Rodnichok, Konkurent). Alternatives: greenhouse cucumbers with little bumps (but less crisp) and long-fruited "Chinese" types. Any size will do – even overgrown ones, since you cut them into sticks. Fresh cucumbers are firm, dark green and unblemished. The seed brands Gavrish, Poisk and Semko are reliable ones. Not suitable: salad varieties (bitter) and limp cucumbers. Soak the cucumbers in cold water for 1–2 hours before cutting and they will be crisp. Don't peel them – the skin gives a crisp texture. For a "premium" snack, use farm-style barrel cucumbers.
Which Korean carrot seasoning do I need? +
Ideally, a ready-made Korean carrot seasoning. The mix contains ground coriander, paprika, dried garlic, chilli, ground black pepper and sometimes monosodium glutamate. The brands Kotanyi, Magiya Vostoka and Cykoria are reliable ones. Don't use: assorted "Korean" seasonings with glutamate and E-number additives – the taste is "chemical". For a "homemade" version without the ready blend: 2 tsp ground coriander + 1 tsp red paprika + 1 tsp ground chilli + a pinch of cumin. For a "spicy" version, add chilli flakes. For a "children's" version, leave out the hot spices (just coriander and paprika).
How long does the snack keep? +
In sealed jars at room temperature – up to 1 year (on the author's advice). In a cool, dark cellar – up to 1.5 years. After opening, in the fridge – 5–7 days. Write the canning date on the jars – it's handy for keeping track. If a lid bulges, don't open it – throw it out. Without sterilising (as a salad), in a container in the fridge – up to 2 weeks (on the author's advice). Freshly made (after 24 hours of marinating) it is at its "star" best in the first 5–7 days. It is ideal to use within the first 6 months – the flavour is brighter. Seal it in small 0.5 l jars – it's more convenient.
What do you serve Korean-style cucumbers with? +
As a snack in their own right – with a hot meat dish. With fried or boiled potatoes. With steak, shashlik or lamb ribs – a "manly" serving. With pelmeni and vareniki – a "winter" serving. With a shot of cold vodka – a "Russian-Korean" serving. With a glass of red semi-sweet wine or a light beer. With Asian dishes (rice, noodles) – an authentic side. For an "office snack" they are handy in a small jar. With hot borscht or shchi as a side snack. For a "family dinner" – with mashed potato and meat. A versatile spicy snack for any table.
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