Korean capsicum for the winter. Pickled hot peppers - a recipe without sterilization, in Georgian, Armenian, Korean, with honey. Pickled peppers in Korean recipe for the winter

Another easy-to-make Korean one-vegetable salad appetizer. This time we will use sweet, also called "Bulgarian" pepper. This vegetable is on store shelves all year round. And the salad from it will turn out beautiful and tasty.

We will need:
Sweet pepper - 2 pods (~ 250 g)
Onion - 1/2 onion (~ 50 g)
Garlic - 1 clove
Vegetable oil - 1 tbsp. a spoon
Sesame - 1 teaspoon
Rice vinegar (3%) - 1 tbsp. a spoon
Soy sauce - 1 teaspoon
Salt - 1 teaspoon

Optional but desirable:
Sesame oil - 1 teaspoon
Greens - a few branches

About the ingredients:
I used red sweet pepper, but the color does not play a special role, you can make even from yellow, even from green, even from a mixture of all colors (it will be even more beautiful), there is no difference.
I have a blue onion, purely for beauty, although any onion will do.
Vegetable oil is ordinary - sunflower, refined. For a more pronounced Asian taste, you can add more sesame oil at the end of cooking, but this is not necessary.
Rice vinegar can be replaced with any other, without a pronounced taste - grape (usually 6%) or table (9%), diluting it 2 or 3 times, respectively.
Greens - cilantro, if you like it spicier. Parsley, if you can't stand the taste of coriander, and/or green onions.

Cooking:

First, turn the pot-bellied pepper pods into even straws. It's actually very easy. Cut off the top and bottom of the pepper. Cut the resulting cylinder in half. We remove the partitions and seeds from the halves. Flatten the halves with the blade of a wide knife, getting flat rectangles. And from them we easily cut even straws. The results of all stages are shown in the photo.

The cut off top and bottom can be thrown away, or you can also cut into strips. It will turn out not so beautiful, but economically.

Put the chopped pepper in a cup, salt, mix. Let the salt soak in. Fill with hot water, at a temperature close to boiling water.

And set aside for 15 minutes. In the meantime, chop the garlic and cut the onion. In Asian cuisine, onions are usually cut not across, in rings and half rings, but lengthwise, in thin slices.

Throw the pepper in a colander. Let the water drain completely.

We return to the cup. Place onion and garlic on top. Heat the oil in a frying pan. I put sesame seeds in it. Slightly, until the beginning of darkening, fry.

And pour the vegetables in a cup with hot oil.

Pour vinegar and soy sauce into a cup.

Korean pepper for the winter, thanks to minimal heat treatment, retains all the vitamins. The amount of spices can be increased or decreased according to your own taste. During the colder months, this canned salad will remind you of a hot summer. The above recipes can be used not only for preparations, spicy vegetable salad can be eaten after 3 days of pickling.

Pickled peppers in Korean for the winter will pleasantly diversify your menu

Ingredients

Sweet pepper 1 kg ground coriander 1 tbsp Sugar 4 tbsp vinegar 3% 3 tbsp Salt 1 tsp Bay leaf 2 pieces) peppercorns 6 piece(s) Carnation 3 pieces) Anise 1 star

• Servings: 1
• Time for preparing: 30 minutes

Pickled peppers in Korean recipe for the winter

Vegetables can be stored for the winter in a variety of ways. Marinating is one of the easiest. Bright oriental spices will give this appetizer a unique charm. If desired, you can add a complex seasoning "for Korean-style carrots", it is suitable for all vegetables prepared in this way.

Ingredients:

• sweet pepper of different colors - 1 kg;
• carrots - 2 pcs.;
• 5-6 garlic cloves;
• 1 st. l. ground coriander;
• vegetable oil - 80-100 ml;
• sugar - 4-5 tablespoons;
• table vinegar 3-5% - 3 tablespoons;
• so cooking - 1 tsp;
• laurel leaves - 2 pcs.;
• allspice peas - 6 pcs.;
• clove buds - 3-4 pcs.;
• 1 star anise.

Cooking:

• chop washed vegetables into thin strips;
• peel the garlic and cut into quarters or crush a little;
• heat the oil in a deep saucepan, put the coriander and garlic in it, heat it up, then pour the carrots and peppers with this oil;
• leave the vegetables to marinate for an hour;
• prepare the filling - boil sugar, salt and the remaining spices in a liter of water;
• arrange the vegetables in jars, pour a little vinegar into each and pour over the hot marinade;
• roll up the banks and cool.

The salad is ready in a day, it is better to store the snack in a cool place. If the jars were not previously sterilized, then you can only keep it in the refrigerator, no longer than a month.

Hot peppers in Korean, marinated in jars

Hot chili is a rather specific fruit, it is rarely eaten as an independent dish. Most often it is seasoning for a brighter taste. Try marinating it in Korean style, with whole fruits - this is a great spicy snack for winter feasts.

Cooking:

• whole chili pods of the same size - 0.8-1 kg;
• 6-8 cloves of garlic;
• ground coriander - 15 g;
• allspice peas - 7-10 pcs.;
• ground hot pepper - 5-15 g;
• table salt and white sugar - 10 g each;
• 1 bay leaf.

Cooking:

• scald the pods with boiling water and place in prepared jars;
• peel the garlic, cut into slices and add to the chili;
• boil 0.5 liters. water, dissolve salt and sugar, add spices and boil a little;
• fill the jars with hot marinade, roll up and cool in the room.

If you want the workpiece to be stored longer, then before pouring the marinade, add a tablespoon of ordinary vinegar to each jar.

Spicy and fragrant snacks with an exotic oriental touch will certainly decorate your winter table. Prepare a few jars to try and next year you will want to make more tasty and healthy snacks.

08.07.2016

1801

You can imagine what a fragrant, tasty and spicy bell pepper it is. As soon as you open a jar in winter, the aroma is immediately such, the appetite is stimulated in a second. By the time you cook it, you want to eat it.

Ingredients:

• Bulgarian pepper - 6 kilograms;
• salt - 1 cup;
• sugar - 1 glass;
• minced garlic - 1 cup;
• cilantro - 1 teaspoon;
• vinegar 9% - 500 milliliters;
• water - 1 liter.

A step-by-step recipe for pickled bell peppers in Korean for the winter

1. Remove stems and seeds from peppers.
2. Combine salt, sugar and garlic together. Spread the inside of the pepper with the resulting mixture.
3. Put the pepper to infuse for 10 hours in a cool place.
4. Pour the juice that has stood out from the pepper into the pan, and place the pepper tightly in the prepared jars.
5. Add water and vinegar to the pepper juice in a saucepan, and bring to a boil.
6. Pour pepper with hot marinade, and close with nylon lids. Store in a cellar or refrigerator.

Korean pepper is an excellent appetizer, a great independent dish. and always an original treat at any feast.

Delicious preparations for you, and bon appetit!

I enjoy life together with my son Nikitka, he is 5 years old. He is my inspiration, helper and friend. I cook every day (I started cooking and cooking for the whole family from the age of 9). More than anything, I love family dinners at home. I always bake sweets for the weekend, I love it when the house smells like baking! It's so cozy! I love to travel and bring recipes from all over the world! The culinary project “I love to cook” has become a part of my family for a long time. This is not only my job, but the place where I share the most intimate, what my relatives adore - the recipes of our family.

Bulgarian pepper in Korean for the winter is a traditional dish of Korean cuisine. It differs from other preparations in its special piquancy, sharpness and freshness. At the same time, peppers retain their characteristic aroma, and in combination with soy sauce and other marinade dressings, they only enhance it.

The beauty of the recipe lies in its simplicity - anyone can handle the preparation. The salad is prepared with a minimum of ingredients.

To make the dish as natural as possible, it is better to buy seasonings and spices for it by weight. As a rule, they are sold by all the same Koreans in specialized shops.

Carrots or other vegetables can be added to peppers. Then you should not use an ordinary grater. All vegetables are rubbed on a special nozzle, resulting in an even square-shaped straw.

Bulgarian pepper in Korean can be served on the table as an addition to a meat dish or decorate festive dishes with it. For harvesting, it is better to use juicy fleshy peppers, you can use different colors as shown in our recipe.

Ingredients

• bell pepper - 600 g;
• garlic - 2 cloves;
• cilantro and parsley - to taste;
• a mixture of spices for Korean carrots - 2 tsp;
• vegetable oil - 50 ml;
• apple cider vinegar - 50 ml;
• sugar - 2 tbsp. l.;
• salt - 1 tsp

Cooking

Rinse the bell pepper under cold water, cut off the stalk and completely remove the seeds. In the finished dish, they can add bitterness, so it is important to thoroughly rinse the pepper after cleaning. If the peppers have lain a little in the sun, and their flesh has lost elasticity, then ice water will help, in which they need to be placed for a few minutes.

Cut the fruit with a sharp knife into strips and put in a separate container with high walls.

Advice. If you use peppers of different colors, then the snack in the jar will look special and festive, bright.

Peel the garlic and finely chop with a stalk. Finely chop the greens (cilantro and parsley) and add to the pepper. Stir, salt and season the resulting mixture with sugar. Add seasoning for Korean carrots or, if not, ground coriander.

Pour vegetable oil and vinegar into seasoned peppers, mix thoroughly.

Leave the mixture at room temperature for 30 minutes. During this time, the vegetables will release juice, which, when mixed with oil and vinegar, forms a marinade.

Prepare jars for preservation - rinse them with soda and scald with boiling water. fill the container with pepper, stuffing it tightly. The liquid that is released in this case cannot be poured out - it should remain with the snack.

Next you need to sterilize. To do this, a wide volumetric pan is filled with water and put on fire. Be sure to put a towel at the bottom, as the jars may burst upon contact with the bottom. Install them so that the water covers the container halfway. Sterilize the appetizer for about 15 minutes, pull it out and screw on the lid tightly.

Leave the jars to cool in a warm place, placing them with the lids down. Store in a cool place.

Korean-style sweet peppers are ready for the winter. They can be consumed a week after the closure of the jar or wait for winter.

Advice. If the pepper does not need to be stored for a long time, then you can skip the sterilization and, after cooking, immediately serve the appetizer on the table in a cold or hot form. It can be decorated with herbs, green onion feathers or sprinkled with lemon juice to taste. In this case, the shelf life of the dish will be no more than a week.

In summer, sweet peppers are inexpensive, but in winter, prices for it increase several times. People who love this vegetable have to limit their consumption of food. Meanwhile, this product is very useful. For example, the content of vitamin C in it is higher than in lemons or cabbage. It is not surprising that experienced housewives tend to close as many canned food with this healthy vegetable as possible. One of the most popular preparations is Korean bell pepper, which even an inexperienced cook can make for the winter.

Cooking features

Pepper contains natural substances, thanks to which it is well stored even at room temperature, if no mistakes are made during preservation. At the same time, it requires minimal heat treatment, as a result of which salads with it can often be prepared without sterilization. This allows you to save the maximum of useful substances contained in this vegetable, and at the same time greatly facilitates the work of the hostess. However, if you violate the rules of conservation, the result can be disastrous.

• To prepare a Korean snack, you need to choose strong and unspoiled fruits. It is better if they are of different colors, then the salad will look brighter and more appetizing.
• Try to minimize the time of intensive heat treatment of bell peppers, since vitamin C, which this vegetable is rich in, is destroyed by high temperatures. However, it is impossible to completely abandon heat treatment, otherwise the snack can only be stored in the refrigerator, and even then for a short time (up to 3 months).
• The taste of Korean snacks is given to vegetables by a certain set of seasonings, which necessarily includes different types of ground peppers and coriander. It may also include nutmeg, turmeric, cloves, dried garlic. Fresh garlic is also included in the salad. The ratio of dry spices can be adjusted by the cook to your taste, but if you have little experience in preparing Korean snacks, it is better to trust the proportions recommended in the recipe or purchase a ready-made seasoning mix for Korean carrots.
• Korean pepper jars must be washed with soda and sterilized. Lids are also subjected to sterilization by boiling. Plastic covers for blanks for the winter can only be used when stored in the refrigerator. If snack jars are to be kept indoors, they must be covered with metal lids to ensure tightness.
• Cool canned food left upside down under a blanket. Under such conditions, additional preservation occurs, which favorably affects the safety of homemade preparations.

Bulgarian pepper in Korean can be closed for the winter in a single version, but it is often supplemented with other vegetables. Its final taste depends on the composition and method of preparation of the snack.

Whole Korean pepper for the winter

Composition (per 2 l);

• bell pepper - 1.5 kg;
• salt - 40 g;
• sugar - 40 g;
• water - 0.25 l;
• ground coriander - 5 g;
• table vinegar (9 percent) - 125 ml;
• garlic - 10 cloves.

Recipe for the occasion::

Cooking method:

• Wash the peppers. Cut the stalks from the fruits and remove them along with the seeds, wash the inside so that there are no seeds left. Dry with a napkin.
• Pass the garlic through a press. Mix it with coriander, salt and sugar. Rub the insides of the peppers with the mixture. Leave for 5 hours in a cool place.
• Drain the juice formed during this time into a saucepan, add water to it.
• Sterilize jars and suitable lids.
• Place the peppers in the jars as tightly as possible (you can even insert the fruits one into the other).
• Boil the brine. Boil it for 2-3 minutes.
• Pour in the vinegar, boil for another minute and remove from heat.
• Pour the marinade over the peppers. If it is not enough, add a little boiling water to the jars.
• Roll up the jars, turn over, cover with a blanket.

After the snack jars have cooled, they can be put away in the pantry or any other place where winter supplies are usually stored in your house.

Korean pepper slices for the winter

Composition (for 2 l):

• bell pepper - 3 kg;
• water - 1 l;
• hot capsicum - 1 pc.;
• garlic - 2-4 cloves;
• sugar - 0.3 kg;
• salt - 40 g;
• seasoning for Korean carrots - 15 g;
• vegetable oil - 0.2 l;
• table vinegar (9 percent) - 0.2 l.

Cooking method:

• Prepare the bell pepper by washing it, removing the seeds, and cutting each pod into 6-8 pieces to make long strips. Wash hot peppers.
• Boil water, add salt and sugar to it, wait for them to dissolve.
• Dip a hot pepper pod into boiling water, pour in oil and vinegar, add seasoning. Wait for the marinade to boil.
• Put strips of sweet pepper in the marinade. Boil them in the marinade for 5 minutes.
• In pre-sterilized jars, put a clove of garlic.
• Remove the hot pepper from the pan - it is no longer needed.
• Fill prepared jars with pieces of sweet pepper.
• Pour hot marinade over.
• Seal the jars, turn over. Leave to cool under a blanket.

Pepper according to this recipe turns out sweet and sour, with spicy notes, has a flavor characteristic of Korean snacks.

Bulgarian pepper in Korean with carrots

Composition (per 1 liter):

• bell pepper - 0.8 kg;
• carrots - 0.2 kg;
• water - 0.3 l;
• garlic - 4 cloves;
• coriander - 5 g;
• a mixture of peppers - 5 g;
• apple cider vinegar (6 percent) - 70 ml;
• vegetable oil - 50 ml;
• salt - 10 g;
• sugar - 50 g.

Cooking method:

• Peel the carrots, grate on a special grater.
• Pepper, peeled from seeds, cut into strips.
• Finely chop the garlic.
• Put the vegetables in a saucepan, sprinkle with salt, sugar, seasonings. Stir. Leave on for 30-60 minutes.
• Boil water, pour boiling water over vegetables and put on a slow fire. Boil 2 minutes after boiling.
• Arrange peppers with carrots in prepared jars.
• Add oil and vinegar to the brine, boil for about a minute, pour over the snack.
• Close the jars tightly, leave to cool in a steam bath.

Korean-style pickled peppers with carrots even look like Korean salads that are familiar to everyone. The snack does not require special storage conditions.

Bulgarian pepper in Korean can be closed for the winter according to several recipes, each of which is good in its own way. The advantage of the snack is the possibility of its preservation without sterilization in jars.

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