Salad Recipe Ingredients:
- Cucumbers 2 kg.
- Carrots 0.5 kg.
On the pickle for cucumbers:
- Vinegar 9% 125 ml.
- Sugar 125 gr.
- Refined vegetable oil 125 ml.
- Salt 1 tbsp with a slide.
- Garlic 1 head.
- Spices for carrots in Korean 1.5 tbsp
- Main Ingredients Carrot, Cucumber, Garlic, Sugar
- Serving 4 servings
Knife, cutting board, basin, large bowl, Korean grater, cans, convenient capacity, bowl, plate, tablespoon, teaspoon
Cooking:Step-by-step recipe for making Korean cucumber salad: We prepare the products and spices necessary for preparing a Korean cucumber salad for the winter. Pour 125 ml into a separate bowl. 9% vinegar, 125 ml. vegetable oil, 125 gr. sugar, a full tablespoon of salt, one head of garlic, passed through a press, 1.5 tbsp. seasonings for carrots in Korean, mix thoroughly and set aside. Cut into small cubes cucumbers that are soaked in advance, thoroughly washed and placed in a suitable container. On a Korean grater, rub the carrots, mix well with cucumbers and pour in the infused spices, which we mix until smooth, mix again and set aside for 1-1.5 hours so that the juice stands out, not forgetting to mix. Pour the boiling water over the lids and spread Condensing the salad in well-washed and sterilized jars, the juice should completely cover the cucumbers, then cover with lids. Pour cold water into a pan, make a kind of laying out of a napkin and expose jars of salad. We bring the water to a boil on the stove, after 12 minutes we take it out, close the lids and turn it over to check for leaks. We cover the banks with a blanket or a blanket, let cool and put them away in a convenient place for storage.
We cook deliciously, cook simply, cook a delicious Korean-style cucumber salad for the winter at home together! Bon appetit to all!