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Korean cucumbers with mustard

1189

Kitchen Asian

Calorie content 147 kcal

Portions 1 l.

Cooking time 40 minutes

Proteins * 10 gr.

Fats * 3.8 g

Carbohydrates* 23.7 g

Content

The recipe for Korean cucumbers with mustard will help to pleasantly surprise the household and guests. It is simply impossible to resist the cucumbers canned according to this recipe for the winter: they are spicy, crispy and very juicy.

Ingredients

Cucumbers 500 gr. Carrot 1 PC. French mustard 1 tsp Table vinegar 9% 4 tablespoons Granulated sugar 2 tbsp Salt 1 tbsp Garlic 1 tooth. Bay leaf 1 PC.

Cooking process

Soak cucumbers in cold water for a couple of hours so that they are elastic.

Sterilize the jar for cucumbers. Peel the carrots, cut into slices, put the carrots in a jar. Send a bay leaf and a peeled garlic clove there.

Tamp the prepared cucumbers tightly into a jar.

Pour boiling water over the cucumbers, pour out the water after 10 minutes. Repeat this procedure 2 more times. Prepare the brine in a saucepan: boil water with salt and sugar.

Add mustard and vinegar to a jar of cucumbers.

Pour the boiling brine into a jar. Roll up the cans, turn them upside down, leave to cool under a blanket in a dark place. then you can move the jar to another storage location. Spicy Korean cucumbers with mustard will be snapped up in winter!