Cucumbers can be harvested for the winter in many ways. If you like spicy dishes, then this recipe will be one of your favorites. Cucumbers of any size and grade are suitable for this preparation.
Pick your recipe
You will need
- - fresh cucumbers (1.5-2 kg);
- Sugar (250 g);
- - salt (45 g);
- - fresh carrots (470 g);
- - vegetable oil (250 ml);
- –– seasoning for Korean carrots (10 g);
- - garlic to taste;
- –Aceus 9% (170 ml);
- - ground red pepper to taste.
Instruction manual
1
Cucumbers should be pre-washed and chopped in any form. Be sure to remove the skin from the ripened cucumbers. Rinse the carrots, peel and grate Korean carrots. Next, peel the garlic and pass through a press or grate on a fine grater.
2
Take a deep pan and lay out the cucumbers with carrots. Add sugar, vinegar, salt, pepper, vegetable oil and seasoning for Korean carrots there. Stir the vegetable mixture thoroughly. Lastly, put the garlic in the pan, stir and let the vegetables marinate for 4-5 hours.
3
While the workpiece is pickling, prepare the cans. Sterilize each jar and lids in any convenient way. Then fill the jars with cucumbers to the brim, put for sterilization in boiling water for 10-15 minutes.
4
After sterilization, roll the cans tightly with clean lids. Place the blank upside down on the bedspread and wrap it well. In this form, the banks should stand until completely cooled. Do not forget to periodically review the banks. If you see water leaking out of the can, you need to sterilize the can again and roll up the lid. Keep the workpiece in a cool place.
note
In such a marinade, you can try cooking zucchini or cabbage.
Useful advice
Korean cucumbers are perfect as an appetizer for strong drinks.