Cucumbers in Korean for the winter without sterilization
To make Korean vegetable snacks last longer, most recipes involve additional sterilization. I don't like all sorts of troubles in the kitchen, so I found a good recipe for cucumbers in Korean without sterilization. I hasten to share with you.
Ingredients
Step-by-step cooking recipe
Wash the cucumbers, cut off the tails, cut into cubes.
Peel the carrots and grate them on a Korean carrot grater. Chop the garlic.
Combine the prepared vegetables in a bowl. Add salt, ground pepper and Korean carrot seasoning. Mix the salad and leave to form juice for 4-5 hours at room temperature.
Then put the salad bowl on the fire and bring to a boil.
Add sugar, vegetable oil and vinegar. Mix everything and cook over low heat for another 10 minutes.
Put the hot salad in pre-sterilized jars, pour boiling marinade. Seal the jars tightly, turn them upside down, wrap them up and leave them to cool completely. Store the cooled workpiece in a cool, dark place.
