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Korean-style crispy cucumbers for the winter

3273

Kitchen Asian

Calorie content 110.5 kcal

Portions 4 l.

Cooking time 1 d.

Proteins * 0.9 gr.

Fats * 3.4 gr.

Carbohydrates* 28.2 g

Korean-style crispy cucumbers for the winter

Content

The proposed recipe for making Korean crispy cucumbers for the winter is different from many other recipes for this delicious appetizer. Try it and you will not remain indifferent to it. Take the Korean seasoning that you know and use, because there are many of them. Cooking with sterilization.

Ingredients

Cucumbers 2 Kg Carrot 2 pcs. Garlic 1 PC. Table vinegar 9% 10 tbsp Vegetable oil 7 tbsp Granulated sugar 3 - 4 tablespoons Salt 2 tsp Coriander 0.5 tsp Korean Seasoning Crystal 1 pack

Cooking process

Soak fresh cucumbers for 2 hours in cold water, then rinse and cut with a wavy knife into 4 beautiful longitudinal slices.

Peel, wash and chop the carrots into strips using a special Korean grater.

Transfer the sliced cucumbers and carrot strips to a deep bowl. Peel the garlic, chop in a garlic and add to the cucumbers. Pour salt and sugar into this mass in the required amount. Pour in Korean seasoning, vinegar, and vegetable oil. Fry coriander seeds for 2 minutes in a little oil and then chop until it fully reveals its taste.

Gently mix vegetables with spices by hand and place in the refrigerator for pickling for a day.

After this time, put the pickled cucumbers in clean jars and fill them with marinade. Do not close the jars with lids.

Then sterilize the cucumbers in a large container within 15 minutes from the beginning of the boil and roll up with boiled lids. Cool the jars under a warm blanket and then store them in a cool place.

Eat to your health!