Korean-Style Cucumbers for Winter. Juicy, Aromatic Appetizer That Disappears from the Table First

Uncategorized | July 27, 2026

There are recipes that are enough to prepare only once so that they settle forever in the home notebook. Korean-style cucumbers are exactly one of those. They turn out crunchy, with a slight spiciness, rich aroma of garlic and spices. Such an appetizer is served with potatoes, meat, shashlik or simply put on the festive table — and the jar will empty very quickly.

Everything is prepared without complicated ingredients, and the result pleasantly surprises even those who usually prefer classic pickled cucumbers.

Ingredients:

  • cucumbers — 2 kg;
  • carrots — 500 g;
  • garlic — 1 large head;
  • vegetable oil — 120 ml;
  • vinegar 9% — 120 ml;
  • sugar — 100 g;
  • salt — 2 tablespoons;
  • seasoning for Korean carrots — 20–25 g;
  • ground black pepper — to taste.

Step-by-step preparation

  1. Wash the cucumbers well. If they are freshly picked — you can use them immediately. If they have wilted a little, soak them in cold water for 2–3 hours.
  2. Cut the cucumbers into long sticks or quarters.
  3. Grate the carrots on a grater for Korean carrots.
  4. Pass the garlic through a press or chop very finely.
  5. In a large bowl combine the cucumbers, carrots and garlic.
  6. Separately mix the oil, vinegar, sugar, salt, seasoning and pepper. Mix well so that the salt and sugar begin to dissolve.
  7. Pour the marinade over the vegetables, mix everything thoroughly once more and leave to marinate for approximately 3–4 hours. During this time mix several times so that the vegetables are evenly saturated.
  8. Put the salad together with the juice into clean jars.
  9. Sterilize the jars:
  • 0.5 l — approximately 10–12 minutes;
  • 1 l — 15–18 minutes.
  1. Immediately seal tightly, turn upside down, wrap in a blanket and leave until completely cooled.

Useful tips

  • It is best to use young dense cucumbers without large seeds.
  • If you like a more piquant taste, add a little hot pepper flakes.
  • Do not reduce the amount of garlic — it is exactly what makes the taste of this appetizer so expressive.
  • Store the jars in a cool dark place. After 10–14 days the cucumbers will already be well marinated, but they become the most delicious approximately after a month.

This preparation is a great help in winter when you want something bright, aromatic and crunchy. It is enough just to open a jar — and an appetizing snack is already ready on the table without extra trouble.

And have you already prepared Korean-style cucumbers, or will you try for the first time this year?

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