Korean cucumbers - cook quickly, get spicy and tasty. This dish will decorate any weekday or even festive table. The main ingredients of this dish are cucumbers, carrots and seasoning. Such a salad can be left for the winter or eat immediately after cooking.
Pick your recipe
We will need:
1. Cucumbers - 2 kg 2. Carrots - 600-750g
3. Cloves of garlic - 3-4 pcs. (medium size)
4. Seasoning for carrots in Korean - 1 tbsp.
5. Salt (no additives) - 2 tablespoons without top
6. Sugar sand - 0.5 cups
7. Vinegar (table, 9%) - 0.5 tbsp.
8. Sunflower oil - 0.5 tbsp.
9. Chili pepper (optional) - up to 10 g (or a slice of 1-2 cm long).
Please note that 1 cup is 250 ml
From this amount, about 3 liters of seals are obtained. We advise you to put in small jars of 0.5 l. It is necessary to sterilize 10-15 minutes. after the water boiled. If the cans are 1 liter in volume, then it is necessary to sterilize for 20 minutes. Cucumbers in them may not be very crispy.
So, we cook Korean cucumbers for the winter
Pour cucumbers at least 60 minutes with cold water, preferably 120-240 minutes.
We cut the tails of cucumbers from two ends and just in case we try to check if they are bitter. To make them crisp well, cut them into large bars 4-6 cm long. Smaller cucumbers are better to cut quite simply to get quarters. Vegetables are thicker and oblong, cut in length two times - into 4 narrow parts. We cut these long quarters already across. It turns out cubes — eights.
Grate the carrots to get a thin straw, which we mix with cucumbers.
Peel and chop the garlic. If you do not want to bother, you can skip through the press or rub on a fine grater. Chili pepper (recall that its use is optional), cut into rings and as thin as possible. For a noticeable sharpness, a small piece is enough - 1-2 cm. It all depends on how spicy dishes you like. It should be noted that the seeds have the main stinginess, so pepper can not be peeled. We mix garlic and pepper with carrots and cucumbers.
Dressing for vegetables
In a separate container, mix the table salt, granulated sugar, Korean carrot seasoning, sunflower oil and vinegar. Pour the bowl with vegetables with the mixture and mix all the ingredients well. Cover with a lid or plate and send to the refrigerator for pickling - about 4-5 hours. During this time, it is recommended to mix the salad 2-3 times so that the pieces are marinated evenly. After 3-3.5 hours of pickling, the cucumbers already have an interesting and piquant taste.
You can prepare the ingredients in the evening, and put them in jars and sterilize during the day. Do not worry if the vegetables last longer. 8-10 hours they will not be spoiled, only juice will stand out much more.
Use the most suitable mode for you and be sure to try the salad in the cooking process.
Such a salad can be left for the winter or eat immediately after cooking.