Korean cucumber and carrot salad

Step-by-step preparation

Cooking time: 1 hr 10 mins

1. STEP 1

   

   We prepare the products and spices necessary to prepare a Korean-style cucumber and carrot salad for the winter.

2. STEP 2

   

   Pour one hundred and twenty-five milliliters of 9% vinegar, one hundred and twenty-five milliliters of vegetable oil into a separate bowl, add one hundred and twenty-five grams of sugar.

3. STEP 3

   

   Add a heaping tablespoon of salt to the bowl and one head of garlic passed through a press.

4. STEP 4

   

   Add one and a half tablespoons of Korean carrot seasoning to the bowl, mix all the ingredients thoroughly and set aside to brew.

5. STEP 5

   

   Cut two kilograms of cucumbers, well washed and pre-soaked, into small cubes.

6. STEP 6

   

   Place the chopped cucumbers in a bowl for easy cooking.

7. STEP 7

   

   Grate half a kilogram of carrots on a Korean grater.

8. STEP 8

   

   Mix the grated carrots and cucumbers very thoroughly.

9. STEP 9

   

   Pour the infused and well-mixed spices over the vegetables.

10. STEP 10

    

    Mix all the ingredients in a bowl and let stand for one hour so that the juice is released.

11. STEP 11

    

    Fill the lids with boiling water and spread the prepared salad into thoroughly washed, sterilized jars with a spoon so that the juice completely covers the cucumbers and cover with the lids.

12. STEP 12

    

    Pour cold water into a large saucepan, put a napkin on the bottom and place the jars.

13. STEP 13

    

    Place the pan on the stove and bring the water to a boil; for six hundred gram jars, the boiling time is twelve minutes. Close the lids on the jars tightly, turn them upside down to check for leaks, then cover them with a warm blanket and let them cool.

14. STEP 14

    

    Let's cook together, cook simply, prepare at home the most delicious dishes from available products using our recipes! Bon appetit everyone!

Comments on the recipe

Valya Saleikina

02.11.2023

4.7

This is the second year I’ve made it, it’s very tasty.