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Canned Korean Cucumbers

3689

Kitchen Russian

Calorie content 110.5 kcal

Portions 4 l.

Cooking time 24 hours

Proteins * 0.9 gr.

Fats * 3.4 gr.

Carbohydrates* 28.2 g

Content

Appetizing and savory Korean-style cucumbers for the winter are a great snack that will suit any table. It is not so difficult to prepare this blank, but you will need to correctly observe the proportions of all ingredients and correctly close the jars with the blank.

Ingredients

Carrot 200 gr. Granulated sugar 50 gr. Salt 1.5 tbsp Table vinegar 9% 150 g Seasoning Italian herbs 1 tbsp Garlic 2 pcs. Vegetable oil 180 g Cucumbers 2 Kg

Cooking process

First, rinse and cut small fresh, young cucumbers into quarters.

Then rinse and peel the carrots, then grate them with a Korean style carrot grater.

Combine cucumbers with carrots in a deep bowl, add chopped garlic and spices, and then add vinegar, oil and salt and sugar. Also, don't forget the spices. Leave this mixture in the refrigerator for a day.

Spread the finished mixture over sterile jars, stuffing them tightly with salad. Cover the jars with sterile lids.

Pasteurize jars of salad for fifteen minutes in a saucepan with water, then immediately roll up the workpiece. After cooling, store the workpiece in a cool, dark place!