Korean cucumbers with carrots and garlic for the winter

Today I bring to your attention a recipe that our family says is the most delicious preparation. Step-by-step photos will help you better understand the preparation described here.

How to make cucumbers in Korean for the winter

Let's take 1.5 kilograms of cucumbers. You can take both overgrown and long ones. In order for the cucumbers to crunch, soak them in cold water for 4-6 hours. After this procedure, they will not only be crispy, but also acquire a rich green color.

Cut the dried cucumbers into slices 4 centimeters long. Don’t forget to cut off the “butts” on both sides of the fruit.

Now, let's take care of the carrots. Wash and peel 750 grams of root vegetables. We grate it on a Korean carrot grater or cut it into strips by hand.

Add it to the cucumbers.

Next, pass through a garlic press or grate 1.5 medium heads of garlic on a fine grater.

This is approximately 70-80 grams.

For the marinade we will need: vinegar 9% - 100 milliliters, refined vegetable oil - 100 milliliters, 1.5 heaped tablespoons of salt, sugar - 100 grams, 20 grams of seasoning for Korean carrots (2 tablespoons) and chopped garlic.

Mix all the ingredients together and pour this aromatic “potion” over the prepared cucumbers and carrots.

Mix the Korean cucumber salad prepared for the winter thoroughly.

And put it in the refrigerator for 8 hours. I was able to withstand 10 hours, but this did not affect the result.

So, after a certain time, the workpiece will release juice and be completely immersed in the resulting aromatic brine. Mix it again and put it in clean sterile jars, pour delicious brine on top. Cover with clean lids.

Next, put the jars in an empty pan for sterilization. Don't forget to place a piece of fabric on the bottom. Fill it with cold water so that the water covers the jars with the workpiece up to the shoulders. How this looks in practice can be seen in the photo.

Bring the water to a boil over high heat and reduce the heat slightly. Sterilize cucumbers in Korean style for 20 minutes. Then we screw on the lids and set them aside for a day.

From the presented quantity of preparation products, 3 jars of 0.7 liters each and one half-liter jar were obtained.

You can store this tastiest Korean cucumber salad in a cool place all winter. All products turn out very tasty and crispy. This preparation is popular not only among adult eaters, but also among children’s groups, because of its bright color. And it turns out to be more useful due to the presence of carrots.