Ingredients:
- 6 kg of bell pepper (preferably multi-colored);
- 1 glass of sugar and 1 glass of salt;
- 1 teaspoon ground black pepper;
- 1 cup minced garlic;
- 1 teaspoon cumin and cilantro;
- 0.5 l of vinegar;
- 1 liter of water.
Cooking:
First of all, mix salt with sugar and minced garlic. Then, add cilantro and pepper to this mixture. Mix everything well to get a homogeneous mass. Now thoroughly wash the Bulgarian sweet pepper, clean it from seeds and stalks. Each pepper in the middle should be greased with the prepared spicy mixture and left for 10 hours in a cool room.
At the end of this time, the pepper should start up the juice, which must be drained into the pan. Pepper, in turn, fits tightly into sterilized jars. Add water and vinegar to the juice, boil and pour the marinade into the pepper. Pepper in Korean this recipe can be closed with both metal and conventional plastic lids. Remove the workpiece in a cool place. In winter, such peppers can be served as a snack, for example, cut into pieces and drizzled with vegetable oil, or they can be used for stuffing.
Korean salad for the winter
Peppers can also be used to make a Korean-style salad for the winter.
Ingredients:
- 2.5 kg of sweet pepper;
- 3.5 kg of carrots;
- 3.5 cabbages;
- 3 cloves of garlic;
- 2.5 onions;
- 2.5 teaspoons ground black pepper
- 2.5 tablespoons red ground pepper
- 3.5 cups of vegetable oil, vinegar, salt, sugar to taste (for seasoning).
Cooking:
All vegetables must be cut into small strips. Then they should add sugar, salt, vinegar, red and black pepper, seasonings. Mix everything thoroughly. Cooked onion cut into half rings and fry in vegetable oil until golden brown. Add to vegetables. The salad should be left for one hour so that the ingredients release the juice. That's all, now you can lay out the banks and roll up the lids.
Hot pepper for the winter
Ingredients:
- 1 kg of hot green pepper;
- 1.5 teaspoons of salt;
- 5 cloves of garlic;
- 50 ml of vinegar;
- 5 black peppercorns;
- dill greens;
- 2 bay leaves.
Cooking:
Peel the garlic, peppercorns, Bay leaf and rinse the dill thoroughly. Put the prepared spices in sterilized liter jars. Wash the hot peppers as well and put them tightly in a jar. Then fill the workpiece with hot water, add salt and pour in vinegar. Everything, you can roll hot pepper for the winter. Leave the jars to cool completely room temperature and then put away in a cool and dark room.
"Appetite" from bitter pepper for the winter
Ingredients:
- 3 kg of hot pepper;
- 250 g sugar;
- 5 kg of ripe tomatoes;
- 200 g of salt;
- 0.5 l sunflower oil;
Cooking:
Pods of bitter pepper must be thoroughly washed, cut off the “tails” and then baked over high heat. Tomatoes, peeled, must be passed through a meat grinder, and then squeeze the resulting mass through cheesecloth. Tomato juice pour into a saucepan, put on fire, bring to a boil and cook for 20 minutes. Then add butter, salt and sugar. In this marinade also dip the roasted peppers and boil for another 6 minutes. Pour the resulting mixture into jars and roll up for the winter.
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 excited 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
- Remove stems and seeds from peppers.
- Combine salt, sugar and garlic together. Spread the inside of the pepper with the resulting mixture.
- Put the pepper to infuse for 10 hours in a cool place.
- Pour the juice that has stood out from the pepper into the pan, and place the pepper tightly in the prepared jars.
- Add water and vinegar to the pepper juice in a saucepan, and bring to a boil.
- 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 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 work, but the place where I share the most intimate, what my relatives adore - the recipes of our family.
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 blanks, 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
- Cooking time: 30 minutes
Pickled peppers in Korean recipe for the winter
Vegetables can be stored for the winter different 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 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 delicious and healthy snacks.
Sweet pepper "Korean style"
Ingredients:
- 6 kg of bell pepper (preferably multi-colored);
- 1 glass of sugar and 1 glass of salt;
- 1 teaspoon ground black pepper;
- 1 cup minced garlic;
- 1 teaspoon cumin and cilantro;
- 0.5 l of vinegar;
- 1 liter of water.
Cooking:
First of all, mix salt with sugar and minced garlic. Then, add cilantro and pepper to this mixture. Mix everything well to get a homogeneous mass. Now thoroughly wash the Bulgarian sweet pepper, clean it from seeds and stalks. Each pepper in the middle should be greased with the prepared spicy mixture and left for 10 hours in a cool room.
At the end of this time, the pepper should start up the juice, which must be drained into the pan. Pepper, in turn, fits tightly into sterilized jars. Add water and vinegar to the juice, boil and pour the marinade into the pepper. According to this recipe, Korean peppers can be closed with both metal and ordinary plastic lids. Remove the workpiece in a cool place. In winter, such peppers can be served as a snack, for example, cut into pieces and drizzled with vegetable oil, or they can be used for stuffing.
Korean salad for the winter
Peppers can also be used to make a Korean-style salad for the winter.
Ingredients:
- 2.5 kg of sweet pepper;
- 3.5 kg of carrots;
- 3.5 cabbages;
- 3 cloves of garlic;
- 2.5 onions;
- 2.5 teaspoons ground black pepper
- 2.5 tablespoons red ground pepper
- 3.5 cups of vegetable oil, vinegar, salt, sugar to taste (for seasoning).
Cooking:
All vegetables must be cut into small strips. Then they should add sugar, salt, vinegar, red and black pepper, seasonings. Mix everything thoroughly. Cut the cooked onion into half rings and fry in vegetable oil until golden brown. Add to vegetables. The salad should be left for one hour so that the ingredients release the juice. That's all, now you can lay out the banks and roll up the lids.
Hot pepper for the winter
Ingredients:
- 1 kg of hot green pepper;
- 1.5 teaspoons of salt;
- 5 cloves of garlic;
- 50 ml of vinegar;
- 5 black peppercorns;
- dill greens;
- 2 bay leaves.
Cooking:
Peel the garlic, peppercorns, bay leaf and dill, rinse thoroughly. Put the prepared spices in sterilized liter jars. Wash the hot peppers as well and put them tightly in a jar. Then fill the workpiece with hot water, add salt and pour in vinegar. Everything, you can roll hot pepper for the winter. Leave the jars to cool completely at room temperature, and then put them in a cool and dark room.
"Appetite" from bitter pepper for the winter
Ingredients:
- 3 kg of hot pepper;
- 250 g sugar;
- 5 kg of ripe tomatoes;
- 200 g of salt;
- 0.5 l sunflower oil;
Cooking:
Pods of bitter pepper must be thoroughly washed, cut off the “tails” and then baked over high heat. Tomatoes, peeled, must be passed through a meat grinder, and then squeeze the resulting mass through cheesecloth. Pour the tomato juice into a saucepan, put on fire, bring to a boil and cook for 20 minutes. Then add butter, salt and sugar. In this marinade also dip the roasted peppers and boil for another 6 minutes. Pour the resulting mixture into jars and roll up for the winter.
It is very difficult to find useful elements that would not be in bell pepper. Vitamins of groups B, A, P, C, E, K - they are all found in bell peppers. In addition, this vegetable is rich in micro and macro elements: iron, potassium, phosphorus, magnesium and zinc.
That is why pepper is advised to be eaten, both fresh and canned. In this article, we will talk about making Korean bell peppers. This preparation for the winter comes out indescribably savory, fragrant, and most importantly, useful.
Sweet pepper "Korean style"
Ingredients:
- 6 kg of bell pepper (preferably multi-colored);
- 1 glass of sugar and 1 glass of salt;
- 1 teaspoon ground dark pepper;
- 1 cup minced garlic;
- 1 teaspoon cumin and cilantro;
- 0.5 l of vinegar;
- 1 liter of water.
Manufacturing:
First, mix salt with sugar and crushed garlic. Then, add cilantro and pepper to this mixture. Mix everything well so that a homogeneous mass comes out. Now carefully rinse the Bulgarian sweet pepper, clean it from seeds and stalks. Each pepper in the middle must be greased with the prepared spicy consistency and leave this blank for 10 hours in a cold room.
At the end of this time, the pepper should start up the juice, which must be drained into the pan. Pepper, in turn, fits tightly into sterilized jars. Add water and vinegar to the juice, boil and pour the marinade into the pepper. According to this recipe, Korean pepper can be closed with both metal and ordinary plastic lids. Remove the workpiece in a cold place. In winter, such peppers can be served as a snack, for example, cut into pieces and poured with vegetable oil, or they can be used for stuffing.
Korean salad for the winter
Peppers can also be used to make a Korean-style salad for the winter.
Ingredients:
- 2.5 kg of sweet pepper;
- 3.5 kg of carrots;
- 3.5 cabbages;
- 3 cloves of garlic;
- 2.5 onions;
- 2.5 teaspoons ground black pepper
- 2.5 tablespoons reddish ground pepper,
- 3.5 cups of vegetable oil, vinegar, salt, sugar to taste (for seasoning).
Manufacturing:
All vegetables should be cut into small strips. Then sugar, salt, vinegar, reddish and dark pepper, seasonings should be added to them. Mix everything thoroughly. Cut the cooked onion into half rings and fry in vegetable oil until golden brown. Add to vegetables. The salad must be left for one hour in order for the ingredients to release the juice. That's all, now you can lay out the banks and roll up the lids.
Bitter pepper for the winter
Ingredients:
- 1 kg of hot greenish pepper;
- 1.5 teaspoons of salt;
- 5 cloves of garlic;
- 50 ml of vinegar;
- 5 dark peppercorns;
- dill greens;
- 2 bay leaves.
Manufacturing:
Peel the garlic, peppercorns, bay leaf and dill thoroughly wash. Put the prepared spices in sterilized liter jars. Rinse the bitter pepper and place it tightly in a jar. Then fill the workpiece with hot water, add salt and pour in vinegar. Everything, you can roll bitter pepper for the winter. Throw the jars to cool completely at room temperature, and then put them in a cold and black room.
"Appetite" from bitter pepper for the winter
Ingredients:
- 3 kg of hot pepper;
- 250 g sugar;
- 5 kg of ripe tomatoes;
- 200 g of salt;
- 0.5 l sunflower oil;
Manufacturing:
The pods of bitter pepper must be thoroughly washed, cut off the “tails” and then baked over high heat. Tomatoes, peeled, must be passed through a meat grinder, and later, squeeze the resulting mass through gauze. Pour tomato juice into a saucepan, put on fire, bring to a boil and cook for 20 minutes. Then add butter, salt and sugar. In this marinade also dip the roasted peppers and boil for another 6 minutes. Pour the resulting mixture into jars and roll up for the winter.
Creator: Katerina Sergeenko