Cooked according to this recipe, spicy cucumbers in Korean turn out so delicious that they can be eaten directly from the jar! I like to prepare them for the winter for the future, so that I always have a piece of summer at hand in the form of sharp, crispy cucumbers. Try it and you!
Ingredients
- Cucumbers - 2 kg
- Vinegar - 100 ml
- Vegetable oil - 100 ml
- Tomato paste - 1 tbsp.l .
- Sesame - 1 art.l.
- Garlic - 0.5 heads
- Chili pepper - 1-2 pieces
- Salt - 1 art.l.
- Sugar - 1 tbsp.l.
- Spices and seasonings (Korean) – 1 art.l.
Step-by-step cooking recipe
Cut cucumbers into strips, chop garlic and chili, and fry sesame seeds in a dry frying pan.
Mix together all the ingredients from the recipe and leave for 2 hours.
Place the cucumbers tightly in sterile jars and sterilize them for 20 minutes in boiling water.
Roll up a snack for the winter.
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