Cucumbers in Korean are an interesting alternative to the usual cucumber twists. Like all dishes of Korean cuisine, the snack turns out to be spicy, moderately spicy, with characteristic spices and spices. Do you like it even sharper? Then add a little chili pepper to the salad.
Ingredients
Step-by-step cooking recipe
Wash cucumbers, cut into thin strips.
Peel the carrots and grate them on a carrot grater in Korean. Chop the garlic.
Combine the prepared vegetables in a bowl, add salt, sugar, seasoning for Korean carrots, vegetable oil and vinegar. Mix everything, cover the salad bowl with a lid and leave to marinate for 8-10 hours at room temperature.
Then mix the salad, pack it in pre-sterilized jars and pour the resulting filling.
Cover the jars with the blank with sterile lids and send them to be sterilized in a pot of water (the sterilization time for 0.5 l cans is 15 minutes from the moment the water boils in the pan).
After sterilization, roll up the jars, turn them upside down, wrap them up and leave them to cool completely. Cooled cucumbers in Korean can be stored both in a cool place and at room temperature.
