The most delicious recipes for Korean-style pickled tomatoes for the winter at home

Korean cuisine is incredibly popular in our country. Despite the limited variety of other similar dishes and spices, it consistently attracts with its distinctive, rich flavor and aroma. Properly prepared, Korean-style tomatoes will add variety to your winter table and bring immense pleasure to any meal, weekdays and holidays.

Selecting and preparing tomatoes

Tomatoes should be:

• first freshness;
• without defects, cracks and dents;
• red varieties;
• slightly unripe;
• with dense, juicy, slightly sour pulp;
• smooth, elastic surface.

The stems are removed from the vegetables, then the tomatoes are washed and dried with a paper towel.

Calculation of ingredients

For a 3-liter bottle of preserves you will need:

• one and a half kilograms of tomatoes;
• head of garlic;
• three carrots and bell peppers;
• seventy grams of vegetable oil and apple cider vinegar;
• three tablespoons of sugar, one and a half tablespoons of salt;
• a bunch of dill, parsley and basil;
• less than a teaspoon of coriander;
• ten peas of allspice and black pepper.

Knowing how many ingredients are needed for a large volume, it will not be difficult to recalculate for a smaller one.

Delicious recipes for the winter

Properly prepared Korean tomatoes are very aromatic, with a piquant, spicy or hot taste.

Below are the most popular recipes for preparations with excellent taste and attractive appearance.

Classic cooking option

Prepared with carrots and bell peppers. The order of operations is:

• vegetables are sorted and washed, peeled and seeded, rinsed and dried;
• tomatoes are cut into quarters;
• carrots are grated into long strips;
• the pepper is chopped into long thin half rings;
• garlic is squeezed through a press;
• the greens are finely chopped;
• the ingredients are mixed with the addition of sugar, salt, spices, vinegar and oil;
• leave for half an hour until the sugar and salt are completely dissolved, then place in sterilized jars;
• sterilize in a water bath for fifteen minutes and roll up the lids;

The workpiece is left in a warm place until it cools completely.

With cucumbers

An interesting combination is Korean-style tomatoes with cucumbers. Three or four medium-sized cucumbers, sliced ​​into rings, and a green hot pepper are added to the main ingredients. Garlic, sweet and hot peppers are blended and added to the vegetables. The marinade is poured in, everything is thoroughly mixed, and then placed into prepared jars, sterilized, and sealed.

Vegetable, with the addition of zucchini and onions

This Korean-style vegetable salad with zucchini and onions will add variety to your winter menu and lift your spirits. You'll need:

• a kilogram of cucumbers and zucchini;
• half a kilogram of tomatoes and onions;
• three chili pods;
• six cloves of garlic;
• a teaspoon of salt and ground pepper;
• two tablespoons of sugar;
• one hundred and fifty grams of wine vinegar.

Zucchini and cucumbers are sliced ​​and mixed with small tomato halves. Onions are cut into crescent-shaped wedges, and carrots are sliced. Mix the vegetables thoroughly, adding crushed garlic, chili, ground pepper, salt, and sugar.

Mix everything thoroughly again and let it sit for three hours to release the juices. Then add vinegar, bring to the boil, and simmer for five minutes. The finished salad is then placed into jars and sealed.

A quick recipe for canned food

To make a quick Korean tomato recipe, grind the pepper and garlic in a meat grinder, and finely chop the basil, cilantro, parsley, and dill. Mix everything well and add the spices, salt, sugar, oil, and vinegar. Let the mixture sit until the salt and sugar are completely dissolved.

Tomatoes, sliced ​​into rounds or small quarters, are placed in jars and layered with the previously prepared mixture. The jars are shaken and left in a cool place for a third of the day. For canning for the winter, the jars containing the salad are sterilized and sealed.

Finger-licking good with green tomatoes

Many people are interested in how to properly prepare this Korean salad. The main difference is that it includes green tomatoes, white wine vinegar, and soy sauce. The tomatoes, cut into eighths, are marinated in a mixture of minced garlic and pepper, finely chopped herbs, and seasoned with vinegar, oil, and spices. The rest of the steps are identical.

With soy sauce

For one and a half kilograms of tomatoes, you'll need sixty grams of sauce. The remaining ingredients are the same as in the previous recipes. The chopped tomatoes are poured with the prepared marinade, sterilized, and sealed. It's important to properly seal the jars, using sterilized lids, so this snack will delight you all winter long.

With carrot seasoning

Tomato salad is preserved with Korean carrot seasoning, but it should be taken into account that it contains salt and sugar.

Marinated with basil

To enhance the spiciness of the dish, basil, blended in a blender, enhances the flavor and enriches it with nutrients. The preparation recipe is identical to tomatoes with soy sauce.

With tomatoes and cherry tomatoes

An interesting snack is made with chopped tomatoes go well with small red cherry tomatoesPrepared in the traditional way, some of the sunflower oil can be replaced with sesame oil.

Spicy, canned in slices

For those who enjoy spicy appetizers, you can add tomatoes, cut into small wedges. For a more intense flavor, add more hot and red pepper flakes to the marinade and prepare as usual.

Without sterilization

Unsterilized tomatoes retain their natural flavor and all their beneficial nutrients, but their shelf life is significantly reduced. To extend this shelf life, it's recommended to add one aspirin tablet per kilogram of tomatoes to the marinade.

Lightly salted

For those who avoid salty foods, lightly salted tomatoes are a good choice. The pickling is done according to the classic recipe, but can be eaten within 24 hours.

Korean tomato hee appetizer

This dish includes eggplant and carrots. The vegetables are cut into strips, placed in a deep roasting pan, and fried evenly. A standard marinade with one spoon of honey is added.The snack should be left to steep for 24 hours, then it is placed in a jar, sterilized, rolled up with a lid and left upside down in a warm place until it cools completely.

Storage methods

Store the sealed jars in a dark, dry place. Sterilized jars have a shelf life of 18 months; unsterilized jars have a shelf life of half that. Properly prepared and stored according to all requirements, this appetizer will delight the whole family and will delight the hostess in front of guests.