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➠ Korean cucumbers for the winter with mustard

Korean cucumbers for the winter with mustard

3096

Kitchen Asian

Calorie content 179.3 kcal

Portions 2 p.

Cooking time 140 minutes

Proteins * 12.9 gr.

Fats * 7 gr.

Carbohydrates* 34.6 gr.

Korean cucumbers for the winter with mustard

Content

The housewives serve vegetable salads prepared for the winter as appetizers and side dishes for meat dishes. This helps to save time and always have vegetable dishes on the table.

Ingredients

Cucumbers 1 kg Garlic 3 - 4 teeth. Salt 25 gr. Granulated sugar 50 gr. Mustard powder 1 tbsp Table vinegar 9% 50 ml. Sunflower oil 50 ml. Ground black pepper 0.5 tsp

Cooking process

Finely chop the cucumbers or grate them for the Korean Carrot salad.

Add garlic, salt, sugar, dry mustard, ground pepper, vinegar and sunflower oil to the chopped cucumbers. Stir well and leave for 2 hours, stir vegetables occasionally.

Sterilize salad jars and lids. Arrange the salad in the jars, cover them with lids. Sterilize the jars together with the salad in boiling water for 15 minutes, then roll up the lids.