Korean-Style Cucumber Salad for Winter
Description
A simple way to make a batch ahead. This recipe has several advantages over others: cucumbers of any shape work—ugly ones, even overripe ones (just without yellow skin). Another plus is that there’s no sterilization, which saves time. Just pack the finished salad into jars and seal with a lid wrench! From this amount of vegetables I get 3 full liter jars and a small leftover—each time it varies, from 250 to 500 g of salad, depending on how much juice the cucumbers release. See more details in the recipe. Serve at the table or store in the pantry.
Instructions
- 1
Step 1
Prepare the ingredients. Wash the cucumbers and herbs, peel the carrots and garlic. Sterilize the jars and lids.
- 2
Step 2
Cut the cucumbers into slices, as for a salad. Grate the carrots on a Korean-style vegetable grater, chop the herbs, and slice the garlic into thin pieces.
- 3
Step 3
Place the cucumbers, carrots, garlic, and herbs in a large pot. Add vinegar, vegetable oil, salt, sugar, and ground black pepper. Mix the salad and let it stand for 15 minutes.
- 4
Step 4
Bring the salad to a boil, cook for 10 minutes covered, and stir gently a couple of times.
- 5
Step 5
Pack into jars, pressing down firmly so that no air pockets form.
- 6
Step 6
Seal the jars. Turn them upside down and leave until completely cooled. Store in a pantry or cellar.
- 7
Step 7
Happy preserving!