If you like the sweet and sour taste of traditional Asian cuisine, then you will appreciate the Korean style cucumber for the winter. Follow our recipe and this delicious salad will decorate your table.
Korean cucumbers are an excellent preparation for the winter. This is a recipe that will help you out if you want something new. Of course, not everyone likes the sweet and sour marinade, traditional for Korean cuisine, but the cucumbers prepared according to this recipe turn out to be incredibly tasty: moderately spicy, slightly sweet, not oversalted. Try rolling up a few small jars for the winter and make sure this winter blank is well worth the time and effort. As a result, jars with the most delicious Korean cucumbers for the winter will be sent to the shelf in the pantry. So, let's get started!
- Caloric content per 100 g - 59 kcal.
- Servings - 1 Can
- Cooking time - 5 hours
Ingredients:
- Cucumbers - 2 kg
- Carrots - 0.5 kg
- Garlic - 3-4 cloves
- Salt - 50 g
- Sugar - 0.5 tbsp.
- Seasoning for Korean carrots - 10-15 g
- Vinegar - 0.5 tbsp.
- Vegetable oil - 0.5 tbsp.
Step by step cooking Korean cucumbers for the winter
Before you start processing cucumbers for winter harvesting, if they are not only from the garden, soak them in cold water for 4-6 hours. This is guaranteed to make them crispy and firm. Wash each fruit thoroughly, cut the tails and cut the cucumbers into 4-8 pieces, depending on the size. Slicing is not critical: if you like, you can chop the cucumbers into thick slices or "kegs".
Grate peeled and washed carrots lengthways on a special grater for Korean carrots. If there is none, it doesn’t matter. Grind it the way you want: on a coarse grater or cut into thin strips.
Add garlic, pressed or grated on the finest grater. Want a spicier appetizer? Increase the amount of garlic. Stir all vegetables thoroughly.
Combine vegetable oil, vinegar, salt, sugar and seasoning for a cold marinade. Stir, not paying attention to the fact that the salt and sugar do not completely dissolve.
Pour the vegetables with marinade, cover and leave to infuse, let the juice and soak in aromas and tastes for 4 hours. Stir the cucumbers from time to time. In the process of salting, you can try future winter harvesting. If you feel that something is missing, you can bring it to taste in time by adjusting the amount of sugar or salt.
Arrange the Korean cucumbers in sterile jars.
An important part is sterilization. We place the cans in a pot of water and put them on gas. Be sure to put some kind of rag or napkin at the bottom of the pan so that the jars do not burst. As soon as the water boils, we sterilize half liter jars under the lids for 10 minutes, and liter jars - 15. Since the cucumbers have been pickled for a sufficient time, long-term sterilization is not needed. After everything, as usual, we twist the cans, turn over and wrap them until they cool completely.
Korean cucumbers are ready for the winter. A wonderful appetizer that will brighten up any winter feast with a wonderful taste and appetizing appearance. Bon Appetit!
