Korean-style carrots for the winter

20.09.2018 Winter blanks

Today I want to tell you how to cook Korean-style carrots for the winter with seasoning for Korean carrots. The recipe is not complicated, and does not require much effort and time, and the result will please you.

Cooking time - 1 hour.

There are 4 cans with a volume of 0.5 liters.

Ingredients:

carrots - 2 kg;
head of garlic;
sugar - 1 tbsp. a spoon;
salt - 1 tbsp. a spoon;
Korean seasoning mix for carrots - 2-3 tsp;
refined oil - 0.5 cups;
onion - 2 pcs. medium size;
vinegar 6% - 2 tbsp. spoons.

How to cook Korean carrots for the winter

Grate peeled carrots on a special grater, trying to make the fibers come out as long as possible.

In a small saucepan, warm the oil a little, dissolve salt and sugar in it, add vinegar last. Pour vegetables with a warm marinade. If you pour carrots with cold marinade, it is not completely saturated and will come out fresh.

Cut the garlic or pass it through a press. Add garlic and seasoning mixture to the marinade. To cook spicy and not very spicy Korean carrots for the winter seasoned with Korean carrots, just fry chopped garlic and spices in a tablespoon of oil for a minute. If you put raw garlic in the marinade, then the salad will be sharper and more aromatic.

Chop the onion in half rings or quarters of the ring and fry in a small amount of vegetable oil until golden brown. Add the fried onions to the carrots and mix.

Wash and sterilize the cans for 5 minutes. for a couple. Boil the lids. Put the salad in dry hot jars, ramming it. Pour the marinade so that it covers the salad by 1 cm.

Clean the jars with clean lids, turn them over and put them in a blanket to cool.

Delicious Korean-style carrots for the winter seasoned with Korean carrots ready! You can store blanks for a year without a refrigerator in a dark, cool place. You can try it already a month and a half after cooking.