Korean cucumbers, the most delicious snack for the winter
For the winter I definitely try to make more various interesting snacks. Cucumber in Korean, perhaps the most sought after salad in our family. The recipe for this glorious vegetable snack was shared with me by a new neighbor, who lived in Korea for many years, and talks about oriental cuisine with delight. Salad turns out the most delicious of all that I have tried, and most importantly, it closes without sterilization.
To create such savory gherkins, select fresh fruit, preferably small in size, with sharp spines. A large number of tear, evil onions, carrots in combination with garlic and spices give the salad a unique taste.
Any dish accompanied by such a delicious salad will be delicious. And, given the focus of Korean cuisine on a healthy diet, it is recommended to serve such a salad to fatty, fried dishes of vegetables, meat and fish for fast fat burning.
Vegetables before use must be thoroughly washed under running water, root vegetables rub with a sponge. Damaged fruits postpone without regret. By following the recommendations, you can be sure that everything will work out for you.
- young cucumbers - 3 kilograms;
- rock salt - 100 grams;
- bitter pepper - to taste;
- carrots - 500 grams;
- granulated sugar - 180 grams;
- onion - 500 grams;
- garlic - 2 large heads;
- refined vegetable oil - 100 milliliters;
- Coriander - ½ tsp;
- 9% table vinegar - 100 milliliters.
How to cook the most delicious cucumbers in Korean
Rinse freshly harvested greengrass varieties thoroughly. Young gherkins do not need to be cleaned. Cut only the tails from both sides. If you have older specimens, then it is better to remove the skin with a thin layer and check for large seeds. They will have to cut. Next, cut the fruits of logs, large - straws.
Prepared, peeled carrots chop a grater for Korean dishes. The usual float cannot give such a shape, and it is thanks to it that the orange chips have a beautiful appearance and do not spread out during heat treatment.
Peel the garlic and squeeze through the garlic press. Onions cut into thin rings, large - divide in half or in four and chop finely.
Remove seeds from the pepper, then split the pod in half, rinse and finely chop. If you want to make the snack less spicy, add a slice of the pod. Place the prepared vegetables in a container.
Add sugar and salt. Add coriander, garlic.
Then pour in the oil and vinegar.
Stir everything with a spoon. Cover the container with a lid or film and leave for 3 hours. Vegetables will make juice and marinate enriched.
Put the pan on a low fire and stew for 10 minutes. Count the time after boiling. Prepare the necessary packaging. Sterilize the banks. Spread hot salad and cork.
Check tightness and heat wrap the jars. After a day, select a place on the shelf in a cold storeroom. Bon appetit and health to you!