This delicious Korean-style cucumber and carrot appetizer will appeal to lovers of unusual, as well as spicy and savory dishes.
Ingredients for Korean Cucumber Cooking:
- about 2-2.5 kg of cucumbers;
- 3 medium sized carrots;
- 1/2 cup vinegar (table vinegar, 9%);
- 1/2 glass of refined sunflower oil;
- 1/4 cup sugar;
- 1 tbsp with a heap of salt;
- 7-8 large cloves of garlic;
- 1/2 tablespoon Korean carrot seasoning.
Cooking Korean cucumbers for the winter:
1. Cucumbers and carrots must be washed well, and carrots must also be peeled. Cucumbers for an appetizer can be taken in any size, even slightly overripe vegetables will do.
2. Next, the back of the cucumbers should be cut off and finely chopped into long strips. You can also chop vegetables using a Korean grater or vegetable cutter. For a snack, you need to take only slices with a peel, the core is not needed.
3. Grind the carrots in the same way. In a saucepan or bowl, combine carrots, cucumbers, minced garlic and seasoning.
4. Cover the dishes with vegetables with a lid or cling film and put them in the refrigerator for about a day.
5. It will take several times a day to stir the vegetables well.
6. Next, Korean-style cucumbers should be put in sterilized dry jars, pour the marinade remaining in the pan.
7. Cover the jars with metal lids and place in the oven. Turn on the temperature at 150 degrees and leave for about 15 minutes.
8. Then remove the jars from the oven, roll up the lids and put to cool under the towels upside down.
