Cucumbers can be harvested for the winter in a variety of ways. If you love spicy food, then this recipe will be one of your favorites. Cucumbers of any size and variety are suitable for this blank.
It is necessary
- –Fresh cucumbers (1, 5-2 kg);
- –Sugar (250 g);
- –Salt (45 g);
- –Fresh carrots (470 g);
- - vegetable oil (250 ml);
- - seasoning for Korean carrots (10 g);
- - garlic to taste;
- –Acetic 9% (170 ml);
- –Ground red pepper to taste.
Instructions
Step 1
Cucumbers should be pre-rinsed well and chopped in any shape. Be sure to remove the skin from overripe cucumbers. Rinse the carrots, peel and grate for Korean carrots. Next, peel the garlic and pass through a press or grate on a fine grater.
Step 2
Take a deep saucepan and lay out the cucumbers and carrots. Add sugar, vinegar, salt, pepper, vegetable oil and Korean carrot seasoning to the same. Stir the vegetable mixture thoroughly. Lastly, put the garlic in a saucepan, stir and leave the vegetables to marinate for 4-5 hours.
Step 3
While the piece is marinating, prepare the jars. Sterilize each jar and lid in any way you like. Then fill the jars with cucumbers to the brim, put them in boiling water for sterilization for 10-15 minutes.
Step 4
Roll the jars tightly with clean lids after sterilization. Place the blank upside down on a blanket and wrap it up well. In this form, the banks should stand until they cool completely. Remember to check the banks periodically. If you see that water is leaking from the can, then you need to re-sterilize the can and roll up the lid. Store the workpiece in a cool place.
