Cucumbers in Korean are a great way to keep fresh cucumbers for a long time and enjoy their taste at any time of the year. They can be used as snacks, added to salads or used to prepare other dishes. I prefer to cook them with mustard, because it tastes even better that way.
Ingredients
- Cucumbers - 1 kg
- Onion - 300 g
- Greenery - 1 bundle
- Vegetable oil - 100 ml
- Apple cider vinegar - 100 ml
- Spices and seasonings (Korean) – 1 bag
- Mustard Seeds - 1 tbsp.l.
- Mustard powder - 1 tbsp.l.
Step-by-step cooking recipe
Cut cucumbers into slices or strips, and onions into thin feathers.
Chop the greens. Mix all the ingredients.
Leave the workpiece on the table for 3 hours, and then place it tightly in sterilized jars.
Sterilize the jars for another 15 minutes and roll them up for the winter.
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