Korean salad with cucumbers and tomatoes for the winter

Korean salad with cucumbers for the winter - a stinging cold snack in a sweet and sour marinade. This recipe is not for sissies, as it contains quite a lot of hot peppers (this is exactly the highlight of this piece). Spicy, savory vegetables come in handy at the festive table or as a side dish for meat dishes, especially for shish kebab or fried chicken.

For a recipe for Korean salad with cucumbers and tomatoes, choose high-quality vegetables — small pimply cucumbers, young zucchini, small tomatoes (cherry tomatoes), and sweet salad onions. As for ground pepper and fresh chili, here, as they say, that grew, it grew and what was bought, then bought. In our latitudes, usually even the most malicious peppers (because of their sharpness) are not suitable for their Asian relatives, therefore the dish will be edible anyway.

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

Ingredients for making Korean salad with cucumbers and tomatoes:

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

A method of cooking Korean salad with cucumbers and tomatoes for the winter

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

Put the cucumbers in a bucket or basin. Ware at this stage should be stainless steel or enameled. To cucumbers add sliced zucchini. Young vegetables are harvested with peel and undeveloped seeds. Overripe zucchini is not advised to use for this recipe.

We take small tomatoes (in this recipe is “Black Prince”), cut in half, cut a seal near the stem.

With a knife for cleaning vegetables remove the peel from the carrot. Cut the carrots into thin slices. Garlic cloves clean, cut large.

Green chilli pods are cut into large rings with seeds and a membrane.

We clean the onions, cut them in thick crescents. Onion it is obligatory to cut large, if crushed, it will turn into porridge.

So, we collect all the chopped ingredients in a bucket, pour ground red pepper, salt and sugar. Then we put on rubber gloves and grind vegetables with spices, as usually smash sauerkraut. We put the load on the vegetables, leave at room temperature for 3 hours. During this time, a lot of juice will stand out - 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 5 minutes under the lid.

For canning a salad with cucumbers and tomatoes, we select cans with a capacity from 0.5 to 1 l, I prepare such canned goods in cans with clips, which is very convenient. Tara sterilized in the oven or above the steam.

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

We wrapped banks warm, leave for several hours at room temperature.