Korean-style cucumbers are a very aromatic and tasty winter snack. Pickles with a light marinade and garlic will be an excellent addition to potato side dishes, meat and fish dishes. And these cucumbers look great on the holiday table. Crispy, with a sweet and sour note and garlic, these cucumbers will be appreciated.
Having prepared cucumbers in this way, they can be sealed in jars for the winter or eaten the next day as a salad.
Products
And for cooking we will prepare the following products:- - cucumbers – 1 kg;
- - carrots – 2 pcs;
- - garlic – 1/2 head;
- - vinegar 9% – 65-70 ml;
- - vegetable oil – 50 ml;
- - sugar – 40 g;
- - salt – 1 tsp;
- - coriander – 1/2 tsp;
- - seasoning for Korean carrots - to taste.
Recipe
You need to take small, young cucumbers. Soak in water for a while and wash thoroughly to remove sand. Place in a sieve, allow time to dry and drain.
Using a cheese knife, cut the cucumbers.
We clean the carrots and remove the husks from the garlic cloves.
Using a Korean grater, grate the carrots into strips.
Prepare the spices according to the recipe.
Place carrots and cucumbers in a deep bowl. Combine aromatic spices for the marinade with vegetables. Place the bowl of vegetables in the refrigerator for a day.
After a day, mix the vegetables thoroughly. We fill the sterilized jars with already pickled vegetables. We fill each jar with the released juice. Place a napkin on the bottom of the pan and place the jars. Fill the jars up to the shoulders with water. From the moment of boiling, sterilize for no more than 15 minutes.
Korean appetizer in a sweet and sour spicy marinade is ready. Roll up the lids, turn them over and wrap them well with a blanket until cool.
The cucumbers that did not fit in the jars have already been marinated and can be served to the table as a salad.
The amount of spices for the marinade can be adjusted to individual taste!
