Cucumbers with Korean Carrots are a vegetable appetizer that will help you quickly and deliciously diversify your winter table. It goes well with both meat and mashed potatoes.
It is necessary
- - 4 kg of fresh cucumbers;
- - 2 kg of carrots;
- - 4 heads of garlic;
- - 1 pack of Korean carrot seasoning;
- - 0.5 tsp red pepper;
- -2 tbsp. tablespoons of salt;
- - 5 tbsp. tablespoons of sugar;
- - 100 g of vegetable oil;
- - 100 g vinegar 9%.
Instructions
Step 1
Rinse the cucumbers under running water. Cut into thin cubes.
Step 2
Prepare carrots. Wash, peel and grate for Korean carrots.
Step 3
Chop the garlic. Add Korean carrot seasoning, red pepper, salt, sugar, vegetable oil and vinegar to the carrots. Stir and leave for 40 minutes.
Step 4
Prepare jars. Rinse under running water with baking soda. Then sterilize in a water bath. Boil metal lids in water for 10 minutes.
Step 5
After 40 minutes, add cucumbers to the carrots, mix gently and place in prepared jars.
Step 6
Cover the jars of vegetables with lids and sterilize in boiling water for 20 minutes. Then roll up the covers. Turn the cans upside down and wrap them in a "fur coat". Leave to cool completely.
Step 7
Place the cooled jars in a cold place.
