In winter, when vitamins are constantly lacking, pickled vegetables will be the best way to take care of your health and immunity. And it's also a great variety of diet, and very affordable at the height of the harvesting season. This time I will tell you how to pickle cucumbers in Korean.
Ingredients
- Cucumbers - 1.5 kg
- Carrots - 2 pieces
- Onion - 1 piece
- Garlic - 1 head
- Cilantro - 1 bundle
- Vinegar - 100 ml
- Vegetable oil - 100 ml
- Salt - 1 tbsp.l.
- Sugar - 2 art.l.
- Ground coriander - 1 tsp.
- Mustard Seeds - 1 art.l.
- Spices and seasonings (Korean) – 1 bag
Step-by-step cooking recipe
Grate cucumbers and carrots on a Korean grater.
Chop the onion, cilantro and garlic. You can add chili.
Mix all the ingredients and leave the cucumbers to infuse for 4-5 hours.
Place them tightly in sterilized jars, pour the remaining juice.
Sterilize the cucumbers for another 15 minutes and roll up.
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