Korean-style pepper for the winter: 5 simple recipes for pickled blanks, storage

In fact, Korean canned vegetables use a lot of specific regional seasonings, so it's very difficult to repeat these recipes. Therefore, Korean pepper for the winter is understood as adapted recipes, but from this, of course, no less appetizing and piquant. And you can eat a snack a couple of days after cooking.

Preparing the main ingredient

For starters select vegetable sweet peppers, ripe and intact. They cut off the stalks and carefully clean the partitions and seeds. It is the latter that give vegetable dishes a characteristic pungency.

That is, leaving them a little, you can make the product more spicy.

Recipes and cooking features

They rarely have fresh greens. But all kinds of spices and spices are welcome (some are found in Korean cuisine - coriander, anise). And never replace vinegar with citric acid.

Korean-style pepper whole and in pieces for the winter

Ingredients:

• 3 kg fresh paprika;
• 80 g s alt;
• 75g sugar;
• 10 g ground coriander;
• 450ml water;
• 250 ml vinegar;
• 1 head of garlic.

Cooking method:

1. Peel the peppers, keeping the pods intact. Or just cut them into large pieces.
2. Stir s alt, coriander, sugar and crushed garlic. Rub the whole pods with the mixture from the inside or mix the pieces well with it. In any case, leave everything for 4 hours in a cool place.
3. Spread the vegetables into jars, pour the juice that stands out into a saucepan on the stove;
4. Add water to the juice, boil for 3 minutes, pour the contents of the jars with brine, roll up the lids.

Korean bell pepper with carrots

Ingredients:

• 2.5 kg fresh paprika;
• 600g carrots;
• 850 water;
• 1 head of garlic;
• 15g coriander;
• 15g peppercorns;
• 210 ml vinegar;
• 150 ml olive oil;
• 30g table s alt;
• 150 g sugar.

Procedure:

• cut the paprika into strips, carrots into strips, garlic - chop;
• stir vegetables with spices, s alt, s alt, set aside for 45 minutes;
• pour water into the vegetables and boil for 3 minutes;
• put vegetables in jars;
• pour vinegar, oil into the water, let the brine boil for 1 minute and pour into jars, close the lids.

Korean-style sweet peppers with onions

Ingredients:

• 2 kg bell pepper;
• 1 kg cucumbers;
• 120 ml sunflower oil;
• 300g carrots;
• 20g rock s alt;
• 800g onion;
• 3 heads of garlic;
• 2 jalapenos;
• 120g sugar;
• 100 ml vinegar.

Cooking method:

• cut cucumbers into cubes, onions into half rings, pods into strips, carrots into strips, chop garlic with a press;
• mix all ingredients and refrigerate for 3.5 hours;
• put the salad in jars, sterilize, roll up the lids.

Korean pickled bell peppers

Ingredients:

• 3 kg fresh paprika;

• 3 tbsp. l. ground coriander;
• 250 ml olive oil;
• 240g sugar;
• 120 ml vinegar;
• 20 g s alt;
• 2 liters of water;
• 6 bay leaves;
• 18 black peppercorns;
• 9 carnations;
• 3 star anise.

Procedure:

• cut the pods into strips;
• heat the oil in a frying pan, add the coriander, pour over the paprika mixture and leave for 1 hour;
• bring water to a boil, add ingredients other than vinegar;
• Jar vegetables in oil;
• pour vinegar into each, pour boiling marinade, close lids.

Korean pepper salad for the winter

Ingredients:

• 2 kg fresh paprika;
• 1 kg tomatoes;
• 500g cucumbers;
• 1 chili;
• 1 head of garlic;
• 1 tbsp l. seasonings for vegetables in Korean;
• 30g table s alt;
• 80g sugar;
• 70ml vinegar;
• 160 ml sunflower oil.

Cooking method:

• both types of peppers, tomatoes and garlic scroll through a meat grinder, add seasoning;
• cut cucumbers into slices, carrots into strips, combine all vegetables;
• mix butter, sugar, s alt, put on fire, wait for boiling, count 12 minutes;
• splash vinegar and after another 5 minutes, move the salad into jars, roll up the lids.

Terms and rules for storing blanks for the winter

You need to take the cans to a dark place where the air temperature does not exceed 18 degrees. An open snack should be refrigerated and consumed within a week.

What side dishes can be served with

All crumbly cereals will do - rice, bulgur, buckwheat, pearl barley, and polenta. The appetizer goes well with potato side dishes and with neutral vegetable dishes, such as baked zucchini.

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