Korean cucumbers with carrots have an unforgettable spicy taste, in winter such an appetizer will scatter with a bang! Be sure to prepare such a blank according to my recipe!
Cooking description:
While the harvesting season continues, have time to roll up delicious pickled cucumbers for the winter. Korean cucumbers with carrots can be served with any side dish. Crunchy and savory, they can even be served for a festive feast, surprising guests with a spicy snack.
Main ingredient: Vegetables / Carrots / Cucumber
Dish: Blanks / Preservation
Ingredients:
- Cucumbers - 600 Grams
- Carrots - 180-200 Grams
- Garlic - 3 Cloves
- Korean seasoning - 1.5 Teaspoons
- Vinegar 9% - 1.5 Tbsp. spoons
- Vegetable oil - 1.5 Art. spoons
- Sugar - 1 Tbsp. the spoon
- Salt - 1 Teaspoon
Servings: 1
How to cook "Korean Cucumbers with Carrots"
Prepare the ingredients for canning Korean cucumbers with carrots. Wash the cucumbers and cut into long strips. Grate the carrots on a Korean grater, add to the cucumbers, add squeezed garlic to the vegetables, add oil, vinegar, add salt and sugar. Stir the workpiece and leave to marinate on the table for 2-3 hours so that the juice and vegetables are marinated properly. Fill sterilized jars with vegetables. Sterilize the workpiece within 20 minutes.
