Composition / ingredients
Cooking method
1. Overgrown cucumbers are mine, grated on a vegetable grater in Korean so that the seeds do not get into the salad (the total mass of already grated cucumbers is 1 kg, and the initial weight was 1.8 kg).
2. Carrots are cleaned, washed, grated on the same grater as cucumbers.
3. Combine the vegetables in a bowl, add the garlic passed through the press, pour salt and sugar, and also pour sunflower oil and vinegar. Seasoning for Korean carrots will help enrich the taste, so we add it.
4. Mix the mass, cover with a lid and send it to the refrigerator for 24 hours.
5. After the specified time, we lay out the salad in clean sterile jars, pasteurize it in a deep saucepan with water (the water should reach the shoulders of the jar) for 15 minutes from the moment of boiling.
6. Then we twist the cans with iron lids, turn them upside down, insulate them with a blanket and leave them for a day.
We transfer the jars to the cellar for permanent storage.
Have a delicious salad and a cozy winter)
Caloric content of the products possible in the composition of the dish
- Fresh cucumbers - 15 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Garlic - 143 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Wine vinegar (3%) - 9 kcal/100g
- Vinegar 9% - 11 kcal/100g
- Balsamic vinegar - 88 kcal/100g
- Apple vinegar - 14 kcal/100g
- Vinegar - 11 kcal/100g
- Salt - 0 kcal/100g
- Spices dry - 240 kcal/100g
- Sunflower oil - 898 kcal/100g
- Refined sunflower oil - 899 kcal/100g
