Korean cucumber salad for winter with carrots

Step-by-step cooking

1. Step 1:

   

   This recipe involves the use of even wilted and overripe cucumbers and small carrots. The recipe for cucumber salad in Korean for winter with carrots is easy to prepare. Seasoning for Korean carrots can be used both ready-made, which is sold in the store, and mix the spices yourself (paprika, red hot pepper, coriander). We will also need vinegar, vegetable oil, salt and sugar.

2. Step 2:

   

   Soak cucumbers in cold water for a couple of hours. This way we will rid them of bitterness, cucumbers will become more crispy.

3. Step 3:

   

   Grate the carrots on a Korean carrot grater, put them in a bowl, lightly salt them, and knead them a little with your hands so that it becomes a little softer. If there is no special grater, you can cut carrots with a knife into thin strips. We take salt from the total amount specified in the recipe.

4. Step 4:

   

   In cucumbers, cut off the tails on both sides, and cut into thick strips. You can use a special shaped knife for slicing (such a knife is used for slicing cheese). If you have cucumbers with seeds, or thick skin, then it is better to remove the seeds and skin.

5. Step 5:

   

   Put cucumbers and carrots in a deep bowl, preferably in a saucepan, so that you can mix well.

6. Step 6:

   

   Peel the garlic, grind the cloves through a press. Add the remaining salt to the garlic, add sugar, and spices. You can buy the following spices: paprika, red hot pepper, coriander. Mix, and take the right amount, or you can buy seasonings for Korean carrots in the store. If you use a ready-made seasoning, it will take 20 grams.

8. Step 7:

   

   In a bowl, add vinegar and vegetable oil to the spices and garlic, mix everything well with a spoon. We try to dissolve salt and sugar. Most likely, it will not be possible to make the salt and sugar completely melt.

9. Step 8:

   

   Pour spices with oil and vinegar. Mix everything well, and leave for 1.5-2 hours for the release of juice by vegetables. After 1.5 hours, the vegetables will let in enough juice, but it's even better to leave it overnight.

10. Step 9:

    

    Meanwhile, let's take care of the cans and lids. I wash them with baking soda without detergents, and sterilize them over steam, or in the oven, or on the kettle, as you prefer. The lids need to be washed and boiled in water for 5-10 minutes

11. Step 10:

    

    We put the salad in sterile jars. Cucumber salad in Korean looks prettier for the winter with carrots in small jars. Carefully place the pieces of cucumbers against the wall of the jar, pour the salad into the center as it turns out, and put the carrots on top.

12. Step 11:

    

    Fill the jar with the released juice from above to the very top. From the specified amount of products, a little more than 2 liters of lettuce are obtained cucumbers in Korean for the winter with carrots.

13. Step 12:

    

    Put the cans in a large saucepan, cover with lids, pour water over the shoulders of the cans and boil the cans 0.5 l - 10 minutes, 0.7 l - 15 minutes, 1 l - 25 minutes. Roll up (twist) the lids, wrap the jars in a towel and leave until completely cooled. For storage, we put it in a cool place.