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Korean cucumber lecho

0
2828
Kitchen Asian
Calorie content 48.3 kcal
Portions 3 l.
Cooking time 4 h
Proteins * 0.5 gr.
Fats * 2.5 gr.
Carbohydrates* 7.8 g
* per 100 gr. product
Korean cucumber lecho
Content

For fans of culinary experiments, I want to offer an interesting recipe for Korean cucumber lecho. A fragrant snack will simply enchant you with its wonderful taste and smell. A bright appetizer will be a decoration on your dining table.

Ingredients

Cooking process

step 1 out of 10
Wash the cucumbers thoroughly and pat dry with paper towels.
step 2 out of 10
Wash and dry the bell pepper thoroughly. And then clean from seeds and core. Cut the peeled bell pepper into strips.
step 3 out of 10
Cut the prepared cucumbers into slices 5-7 millimeters thick. Put the sliced ​​cucumbers in a deep container.
step 4 out of 10
Wash the carrots thoroughly and peel with a vegetable peeler, grate the peeled carrots on a Korean carrot grater and place in a container with cucumbers.
step 5 out of 10
Wash and dry the hot pepper thoroughly. And then clean from seeds and core. Cut the peeled hot peppers into rings and send to the rest of the ingredients along with the chopped bell peppers.
step 6 out of 10
Peel the garlic and rinse under cold water. Chop the peeled garlic with a sharp knife or fine grater, or pass through a press, and then send to the vegetables. Add the required amount of vegetable oil, salt, black pepper, granulated sugar and vinegar.
step 7 out of 10
Stir well and leave at room temperature for about 2-3 hours, covered with a lid or clean kitchen towel. Prepare jars, wash and sterilize them in the oven, microwave, or water bath. Pour boiling water over the lids or simmer in a saucepan for about 10 minutes.
step 8 out of 10
Fill sterile jars with infused Korean cucumber lecho. Use a spoon to release all the air.
step 9 out of 10
Add the remaining juice to the jars. Place the snack jars in a saucepan, cover the bottom of which with a tea towel. Cover the jars with sterile lids, pour warm water over the hangers of the jars. Put a saucepan with jars over medium heat and bring to a boil. Then reduce heat and sterilize the jars for about 20-30 minutes.
step 10 out of 10
Carefully remove the hot cucumber snack jars and roll them up with sterile lids using a seamer. Turn the lecho cans upside down. Leave in this position until it cools completely for about a day, wrapped in a warm blanket. Then turn the cooled jars of aromatic snacks over and move them to a cool, dark place for storage.

Bon Appetit!

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