For such a salad, you will definitely need a shredder, a grater for Korean carrots, or at least a vegetable peeler. The whole secret is in the finest cutting of ingredients, thanks to which they are even better soaked in marinade.
Ingredients
- Carrots - 2 pieces
- Cucumbers - 2 pieces
- Zucchini - 2 pieces
- Onion - 1 piece
- Garlic - 6 teeth
- Bell pepper - 1 piece
- Chili pepper - 1 pod
- Water - 1 l
- Vinegar - 70 ml
- Vegetable oil - 1,5 art.l.
- Sugar - 1 art.l.
- Salt - 1 art.l.
- A mixture of peppers with peas - 1 tsp.
- Ground red pepper - 1 tsp.
- Ground coriander - 1 tsp.
- Ground ginger - 1 tsp.
- Spices and seasonings (for Korean carrots) – 1 tsp.
Step-by-step cooking recipe
Grate on a Korean grater or chop carrots, cucumbers and zucchini in a similar way.
Thinly slice the onion, garlic, bell pepper and chili into strips, and put all the vegetables into jars.
Bring the water to a boil and add salt, sugar, peppercorns and vegetable oil to it. Boil for 2 minutes and pour in the vinegar.
Add all the remaining spices to the marinade, mix thoroughly and pour over the salad.
Sterilize the jars for 10-15 minutes in a saucepan with water and roll up.
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