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 all over the world. It originated from a popular Korean dish - cabbage with spices, but in Soviet times they began to use carrots instead of cabbage. This appetizer is prepared as a regular salad or as a winter preparation. Korean carrots are prepared for the winter without sterilization, but the jars themselves are sterilized so that the preparations can be preserved as long as possible. The article contains the best recipes for this snack.

Selection and preparation of carrots for harvesting

Root vegetables are chosen to be young, juicy and sweet. Carrots should be undeformed, smooth, firm, and free of blemishes. It is pre-washed and cleaned, the green parts are cut off, as they are bitter. Prepared root vegetables are grated on a special “Korean” grater into long thin strips.

How to cook classic Korean carrots for the winter without sterilization

Refill jars are washed with soda, rinsed with hot water and sterilized over steam.. To do this, place a cover with several holes for small jars on a pan of hot water. The jars are placed on the linings before the water boils, so that they warm up gradually, and are sterilized for 5 minutes from the moment the water boils.

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

Instructions for cooking and rolling:

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

Recipe with seasoning for Korean carrots

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

Ingredients:

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

Instructions for cooking and rolling:

1. The prepared carrots are placed in a bowl for pickling.
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 this, add peeled and pressed garlic and mix.
4. Make a hole in the carrots, pour the seasoning into it, and place hot onions fried in vegetable oil until golden brown. When the hot oil and onions are mixed with the seasoning, its flavor is released and transferred to the carrots.
5. The appetizer is thoroughly mixed with a wooden spatula, placed in pre-prepared jars up to the shoulders, and filled to the top with the juice that the carrots gave during pickling.
6. Cover the jars with lids and put them in the refrigerator for storage.

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

Preparations from other vegetables:

Recipes for pickled cucumbers with mustard

Pickled watermelons in 3 liter jars

Pickled eggplants without sterilization for the winter

Other recipe variations

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

With cucumber

With cucumber you get a juicy and crispy snack.

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. The prepared carrots are chopped on a “Korean” grater, the seeds are removed from the cucumbers and peppers and cut into slices.
2. The garlic is peeled and passed through a press.
3. Heat the vegetable oil, chili, coriander and carrot seasoning in a frying pan for a few seconds so that the pepper does not burn.
4. The remaining vegetables are thoroughly mixed with salt and sugar, hot oil and spices are added and mixed again.
5. The workpiece is placed in prepared jars, covered with lids and stored in the refrigerator.

Important! Before putting the carrots into jars, they are tested for salt and sugar and spices are added 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, the carrots and zucchini are grated on a “Korean” grater, mixed with salt and sugar.
2. After 30 minutes, add oil, vinegar and mix gently, 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, closed with lids and put in the refrigerator for storage.

With cauliflower

Spicy salad with original taste.

Ingredients:

• carrots – 2 pcs.;
• cauliflower inflorescences – 500 g;
• garlic – 1 head;
• hot pepper – 1 pod;
• seasoning for Korean carrots – 0.5 packs;
• 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. Boil the cabbage for 5 minutes in salted water, cool, mix with prepared and grated carrots.
2. The washed peppers are cleared of seeds, and the garlic is peeled and ground 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 the vegetables, stirred, and when the preparation has cooled, the pepper-garlic mixture is added.
5. Mix again, place in jars and leave for a day at room temperature, then store in the refrigerator.

In two days the workpiece will be ready.

Read also:

The best recipes for pickled green beans for the winter

How to cook pickled corn on the cob

With mushrooms

The preparation is especially tasty with wild mushrooms.

Ingredients:

• carrots – 500 g;
• boiled mushrooms – 3.5 kg;
• onion – 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, cut them into small pieces, chop the carrots, mix the vegetables with salt, sugar and seasoning.
2. Add onion sautéed in oil, chopped pepper, peeled and pressed garlic, and vinegar.
3. The mass is thoroughly mixed, after 30 minutes it is placed in sterilized jars, covered with boiled lids and stored in the refrigerator.

With coriander

The aromatic seasoning will highlight the spicy taste of the dish.

Ingredients:

• carrots – 1.5 kg;
• garlic – 6 cloves;
• onions – 2 pcs.;
• coriander – 2 tsp;
• sesame – 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 it gives juice, add the rest of the spices, peeled and chopped garlic, and onions fried in oil.
3. The mixture is mixed, covered with a lid and left to infuse at room temperature.
4. After 3 hours, dissolve salt and sugar in water, add vinegar and pour this marinade over the vegetables, put them in sterilized jars, cover with boiled lids and put them in the refrigerator for storage.

With soy asparagus

It turns out to be a nutritious and healthy snack - asparagus contains 40% vegetable protein.

Ingredients:

• carrots – 2-3 pcs.;
• asparagus – 200 g;
• seasoning for Korean carrots – 2 tsp;
• ground black and red pepper – a pinch each;
• 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 shredded on a Korean grater and seasonings.
2. Add oil, vinegar, sauce, mix thoroughly and put in the refrigerator for 2 hours.
3. Then put the workpiece into sterilized jars, close the lids and put it back into the refrigerator for storage.

Terms and conditions of storage of blanks

The product is stored in glass jars in the refrigerator for 3-4 months.. When storing 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 spoil.

Conclusion

Korean-style carrots with various ingredients can be prepared for the winter without sterilization. Vinegar, salt, seasonings and spicy vegetables are used as preservatives. To destroy pathogenic bacteria, jars for preparations are sterilized in the oven or over steam, and the metal lids are boiled.