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Korean cucumbers with seasoning

9737

Kitchen Asian

Calorie content 77.3 kcal

Portions 3 l.

Cooking time 35 minutes

Proteins * 0.7 g

Fats * 2.4 gr.

Carbohydrates* 19.7 g

Content

Such cucumbers will appeal to lovers of spicy Asian dishes. Seasoning for Korean carrots is added to the marinade, and it gives the vegetables a zesty flavor. Cooking is not difficult, but the recipe is universal: you can eat pickled cucumbers right away, or you can roll it up for the winter.

Ingredients

Cucumbers 2 Kg Garlic 2 gr. Carrot 1 kg Salt 2 tbsp Vegetable oil 125 ml. Granulated sugar 125 ml. Seasoning for Korean carrots 1 tbsp Table vinegar 9% 125 ml.

Cooking process

Rinse cucumbers thoroughly and fill with cold water. Let stand in the water for three to four hours. This is necessary in order for the cucumbers to turn out to be crispy.

After the specified time, we dry the cucumbers, cut off the tips on both sides and cut the fruits into vertical cubes.

Peel the carrots, rinse and dry thoroughly. Cut into thin long strips. To do this, it is convenient to first cut the carrots into even longitudinal slices, and then chop them in the form of straws.

Peel the garlic, rinse and dry. Cut the cloves into thin strips. In a separate bowl, mix the chopped garlic, sugar, salt, vinegar, Korean carrot seasoning and vegetable oil.

In a large bowl, combine the sliced cucumbers, carrot strips and the resulting marinade. Gently mix everything with your hands.

Cover the bowl with a lid and place it in the refrigerator for a few hours, so that the vegetables are marinated and juiced. After pickling, mix the vegetables and can serve as a snack.

In order to roll up a snack for the winter, we put the vegetables in dry clean jars, cover them with lids and send them to sterilization for twenty minutes. After the jars of cucumbers are sterilized, roll them up with lids and let cool completely. We put it in a cool dark place for storage.

Bon Appetit!