Korean Pickles - A Step By Step Recipe With A Photo

I am very picky about the preparations for the winter. I make only proven recipes, and not in large quantities. And if I try somewhere a wonderful option, then I take note of it, as in this case.

Cooking description:

This time I want to tell you about how to cook Korean pickles, namely cucumber and carrot salad. It turns out to be spicy, crispy and moderately spicy. Perfect for boiled potatoes. This appetizer is served on the festive table. My whole family liked it, I hope you will like it too!

Purpose: For lunch / For dinner

Main ingredient: Vegetables / Carrots / Cucumber

Dish: Billets / Pickling / Salted

Geography of cuisine: Korean / Asian

Ingredients:

• Cucumber - 1 Kilogram
• Salt - 25 Grams
• Sugar - 50 Grams
• Vegetable oil - 50 Milliliters
• Vinegar 9% - 50 Milliliters
• Carrots - 1 Piece
• Grain mustard - 1 tbsp. the spoon
• Ground black pepper - 0.5 Teaspoons
• Coriander - 0.5 Teaspoons
• Garlic - 4 Cloves

Servings: 6-8

How to cook "Korean pickles"

Grate the peeled carrots on a Korean carrot grater. Cut the cucumbers into strips. Add all the spices, chopped garlic, vinegar and oil to the vegetables. Stir the salad thoroughly. Leave it to brew for 2 hours. Then transfer to prepared jars under the lids. Then sterilize the workpiece in boiling water for 15 minutes. Seal the lids. Leave the pickles under the covers until they cool. Enjoy your tasting!