Cucumbers in Korean - cook quickly, turn out spicy and tasty. This dish will decorate any weekday and even festive table. The main ingredients of this dish are cucumbers, carrots and seasoning. Such a salad can be left for the winter or eaten immediately after preparation.
We will need:
1. Cucumbers - 2 kg 2. Carrots - 600-750g
3. Cloves of garlic - 3-4 pcs. (medium size)
4. Seasoning for carrots in Korean - 1 tbsp.
5. Salt (no additives) - 2 tablespoons without top
6. Sugar sand - 0.5 cups
7. Vinegar (table, 9%) - 0.5 tbsp.
8. Sunflower oil - 0.5 tbsp.
9. Chili pepper (optional) - up to 10 g (or a piece 1-2 cm long).
It should be noted that 1 glass is equal to 250 ml
From this amount, about 3 liters of seams are obtained. We advise you to put in small jars of 0.5 liters. It is necessary to sterilize for 10-15 minutes. after the water has boiled. If the jars are 1 liter in volume, then it is necessary to sterilize for 20 minutes. Cucumbers in them may not turn out very crispy.
So, we cook Korean cucumbers for the winter
Fill the cucumbers for at least 60 minutes with cold water, preferably for 120-240 minutes.
We cut off the tails of cucumbers from both ends and, just in case, try to check if they are bitter. In order for them to crunch well, we cut them into large blocks of 4-6 cm in length. It is better to cut smaller cucumbers quite simply to make quarters. We cut the thicker and elongated vegetables twice along the length - into 4 narrow parts. Cut these long quarters across. It turns out eighth cubes.
Rub the carrots on a grater to make a thin straw, which we mix with cucumbers.
Peel the garlic and cut into circles. If you don't want to mess around, you can skip through a press or grate on a fine grater. Chili pepper (remember that its use is optional), cut into rings and as thin as possible. For a noticeable pungency, a small piece of 1-2 cm is enough. It all depends on how spicy you like the dishes. It should be taken into account that the seeds have the main pungency, so the pepper can be left unpeeled. Mix the garlic and pepper with carrots and cucumbers.
Dressing for vegetables
In a separate container, mix table salt, granulated sugar, Korean carrot seasoning, sunflower oil and vinegar. Pour the mixture over a bowl of vegetables and mix all the ingredients well. Cover with a lid or plate and refrigerate for marinating - about 4-5 hours. During this time, it is recommended to stir the salad 2-3 times so that the pieces marinate evenly. After 3-3, 5 hours of pickling, the cucumbers already have an interesting and piquant taste.
You can prepare ingredients in the evening, and put them in jars and sterilize during the day. Don't worry if the vegetables last longer. 8-10 hours will not spoil them, only much more juice will be released.
Use the most suitable mode for you and be sure to try the salad during the preparation process.
Such a salad can be left for the winter or eaten immediately after preparation.
