As winter approaches, you begin to think about sunsets. About how in winter it will be possible to recall a warm summer, tasting the aroma of canned fruits and vegetables. But there is nothing better than opening a jar of delicious and juicy Korean cucumbers, cooked in a slow cooker in winter.
Pick your recipe
You will need
- cucumbers - 3 kg;
- carrots - 500 gr;
- garlic - 2 heads;
- salt - 1.5 tbsp. spoons;
- vinegar 9% - 250 ml;
- sugar - 1/2 cup;
- vegetable oil - 250 ml;
- seasoning for Korean carrots - 30 gr.
Instruction manual
1
To start, wash the cucumbers and cut them into thin strips, you can use a coarse grater. Carrots should also be grated for Korean carrots. Chop the garlic finely. After mixing everything in a deep bowl, add seasoning for Korean carrots, salt, sugar and vegetable oil. Put everything to marinate in a cold place for 3-4 hours. Do not forget to mix the mass every half hour.
2
After the cucumbers are well marinated, put them in half-liter jars. Pour the remaining brine evenly over all banks. Then cover the jars with lids and put in the bowl of the multicooker and sterilize them in the "cook" mode for about 10 minutes. Next, take out the cans from the multicooker and cover them with a blanket or blanket. When the banks are completely cooled, they can be transferred to your place for your seals. Bon Appetit!