For lovers of Korean carrots, there is great news: an appetizing snack can be prepared for the winter. The recipe is not complicated, although it includes a pasteurization step. To do this, I advise you to use a wide saucepan with a thick bottom.
Ingredients
- Cucumbers - 800 g
- Carrots - 600 g
- Garlic - 4 cloves
- Apple cider vinegar - 30 ml
- Vegetable oil - 30 ml
- Black Pepper - 5 peas
- Ground red pepper - 0,5 tsp.
- Sugar - 1 art.l.
- Salt - 1,5 tsp.
Step-by-step cooking recipe
Grate the carrots on a special grater.
Add sugar, salt, spices and garlic passed through the press.
Cut cucumbers into small cubes and add to a bowl with carrots.
Pour in the vinegar, oil and mix. Cover with a lid and put aside for 1.5-2 hours.
Arrange the carrots and cucumbers in the prepared jars. Pour the remaining juice evenly into the containers.
Put a towel on the bottom of a wide saucepan. Put the jars with vegetables and pour warm water. There should be so much of it that it barely covers the "hangers" of cans.
From the moment the liquid boils in the jars, cook for 5 minutes.
Carefully remove the jars from the pan and roll up.
