Korean-style cucumbers with carrots for the winter

Such a spicy and bright snack as Korean-style cucumbers with carrots for the winter can diversify not only a family dinner but also a festive table. Gorgeous Korean salads are famous for their spicy seasonings and the original, rich taste of various vegetables. Cucumbers in such a preservation turn out crispy, lightly salted, and the spiciness and complex intertwining of Korean spices can be felt.

An important detail is that any cucumbers, even non-standard ones, are suitable for this preparation. And for a richer flavor, bell pepper and carrot are added to the list of ingredients.

Yield: 3 jars of 500 ml each.

Preparation time: 24 hours.

Calorie content: 79 kcal per 100 grams of the dish.

Cuisine: Korean.

Ingredients

• cucumbers – 750 g;
• sweet bell pepper – 100 g;
• juicy carrot – 150 g;
• garlic – 1 head;
• vinegar 9% - 20 g;
• white sugar – 30 g;
• odorless vegetable oil – 60 g;
• salt – 20 g;
• ready-made seasoning for Korean carrots – 15 g.

Jars for preservation must be washed in soda and sterilized by a convenient method. Boil metal lids for 3 minutes.

Preparation

1. Prepare the ingredients for making Korean-style cucumbers.

2. Trim the ends of the cucumber. Then cut it into short sticks, you can use a decorative knife (the average thickness is 1 cm).

3. Transfer the cut into a spacious bowl, convenient for mixing.

4. Grate the carrot with a Korean grater.

5. Add it to the cucumbers.

6. Cut the pepper into short strips.

7. Add it to the prepared vegetables.

8. Use a regular garlic press to squeeze all the cloves from the head of garlic into the same bowl. Season the preparation with dry spices.

9. Pour in vinegar.

10. Next – the oil.

11. Gently mix the snack, separating the stuck carrot strips.

12. Cover the bowl with a lid and place it in the refrigerator for a day. During this time, stir the contents several times.

13. When the cucumbers are salted and marinated, a lot of juice will be released. This snack is already ready to eat. For long-term storage, place the vegetables in prepared jars and evenly pour the juice.

14. Place the jars on a cloth in a pot of suitable volume, loosely cover with lids. Fill the pot with cold water, stopping 1 cm from the mouth of the jar. Boil the preparations in half-liter jars for 15 minutes (in liter jars – 25 minutes).

15. Tightly screw the lids and turn the jars upside down. Wrap them in a blanket and leave for 12 hours to cool slowly.

The jars can be stored for a whole year at room temperature. Korean-style cucumbers with carrots for the winter can be closed, leaving some in a container with a lid to be stored in the refrigerator for 2 weeks and enjoy the spicy snack right after preparation.