5 best recipes for making Korean pickled peppers for the winter

In fact, Korean canned vegetables use many specific regional seasonings, making it very difficult to replicate these recipes. Therefore, Korean pepper for the winter means adapted recipes, but this, of course, makes them no less appetizing and piquant. And you can eat the snack within a couple of days after preparation.

Preparation of the main ingredient

For snacks, select vegetable sweet peppers that are ripe and intact. Their stalks are cut off and the partitions and seeds are carefully cleaned. It is the latter that give vegetable dishes their characteristic pungency.

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

Recipes and cooking features

Fresh herbs are rarely found in them. But all kinds of spices and spices are welcome (some are found in Korean cuisine - coriander, anise). And vinegar is never replaced with citric acid.

Korean pepper whole and in pieces for the winter

Ingredients:

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

Cooking method:

1. Clean the peppers, keeping the pods intact. Or just cut them into large pieces.
2. Mix salt, coriander, sugar and pressed garlic. Rub the inside of whole pods with the mixture or mix the pieces thoroughly with it. In any case, leave everything cool for 4 hours.
3. Place the vegetables in jars, pour the released juice into a saucepan on the stove;
4. Add water to the juice, boil for 3 minutes, fill the contents of the jars with brine, and roll up the lids.

Korean bell pepper with carrots

Ingredients:

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

Procedure:

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

Korean sweet pepper with onion

Ingredients:

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

Cooking method:

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

Korean pickled sweet peppers

Ingredients:

• 3 kg fresh paprika;

• 3 tbsp. l. ground coriander;
• 250 ml olive oil;
• 240 g sugar;
• 120 ml vinegar;
• 20 g table salt;
• 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 coriander, pour paprika into the mixture and leave for 1 hour;
• bring water to a boil, add other ingredients except vinegar;
• Place vegetables in oil in jars;
• pour vinegar into each, pour in the boiling marinade, close the lids.

Korean pepper salad for the winter

Ingredients:

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

Cooking method:

• Grind both types of peppers, tomatoes and garlic through a meat grinder, add seasoning;
• Cut the cucumbers into slices, carrots into strips, combine all the vegetables;
• mix the butter, add sugar, salt, place on the fire, wait for it to boil, count 12 minutes;
• pour in the vinegar and after another 5 minutes, transfer the salad to the jars and roll up the lids.

Terms and rules for storing preparations for the winter

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

What side dishes can be served with?

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