Korean spicy and savory cucumbers for the winter

10.10.2018 Winter blanks

Conservation often takes a lot of time to prepare, but not in this case. It is not difficult to prepare Korean cucumbers for the winter, but they turn out to be very tasty - moderately spicy, piquant, spicy.

This recipe is not only suitable for preservation. We advise you to cook a little more salad than you plan to close and serve a serving of pickled cucumbers today. In just 4 hours, the dish will be ready to eat.

Salad should be prepared in a large glass bowl or enameled basin. The container should be large enough to mix vegetables easily. It is better not to use aluminum utensils - it will darken with vinegar and give off harmful oxidations.

Best snack comes from young strong cucumbers. Ripe fruits should be cleaned of seeds and checked for bitterness.

If seasoning for Korean carrots already contains salt, then you need to add it to taste, first try the brine.

Cooking time: 1 hour. It turns out 5 cans of 0.5 liters.

Ingredients:

cucumbers - 2 kg;
carrots - 500-600 g;
Refined sunflower oil - 110 ml;
garlic - 5-6 cloves;
sugar - 0.25 cups;
Korean carrot seasoning mix - 1 tbsp. a spoon;
salt - 1 teaspoon;
hot pepper - a pinch.

How to cook cucumbers in Korean

Wash the cucumbers, cut the ends and cut into small cubes, as in the photo. Ripe fruits previously peeled and peeled. Put vegetables in a pot or bowl.

Grate the carrots on a carrot grater in Korean with long stripes. Add to the cucumbers and shake the mass.

Prepare the marinade: mix the oil and vinegar in a separate bowl. Add sugar, spices and add sliced garlic. He adds not so much spice as spice to vegetables, revealing the aromas of spices more fully.

Add the marinade only when the sugar has completely dissolved. Pour the vegetables with the prepared marinade and put for 4 hours under oppression. Shake or mix the salad every 30 minutes.

Wash glass jars thoroughly and pour over boiling water. In a dry, sterile jar, put the finished salad together with the juice that has stood out and put in a large saucepan to be sterilized. Half a liter is enough to boil for 10 minutes, liter - 15 minutes.

Roll up a sterilized salad with boiled iron lids and turn upside down. Cover with a thick blanket and leave the banks to cool for at least 24 hours. Then store in a basement or other cool place without access to sunlight.