Korean cucumbers for the winter

Korean cucumbers for the winter are a very appetizing salad that will be an excellent addition to various meat and vegetable dishes.

• Recipe author: Irina Sakharova
• After preparation, you will receive 8 servings
• Total recipe preparation time: 1440 minutes

Ingredients

• Cucumbers 1 500 g
• Sweet pepper 1-2 pieces
• Carrots 3 pieces
• Garlic 8 cloves
• Hot pepper to taste
• Salt 1 tbsp. a spoon
• Sugar 2 tbsp. spoons
• Seasoning for carrots in Korean 1 tbsp. a spoon
• Vegetable oil 120 ml
• Vinegar 9% 2 tbsp. spoons

Cooking method

• Cut the cucumbers into small pieces, sweet peppers into strips. Grate the carrots on a coarse grater or a Korean carrot grater. Chop the garlic and hot pepper with a knife.

• Sprinkle vegetables with sugar and salt, seasoning, oil and vinegar. Stir well and refrigerate overnight.

• Arrange the vegetables in jars and cover with the allocated juice.

  Remove the vegetables from the refrigerator ahead of time.

• Place a napkin at the bottom of the pot. Put jars on it, cover with lids and fill with warm water up to the shoulders. Bring to a boil and simmer for 10 minutes.

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  Sterilization times are indicated for 500 ml cans.

• Roll up the jars with lids, turn over, cover with a blanket or blanket, and leave to cool.

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