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Korean-Style Cucumbers and Carrots Salad
A zesty vegetable salad with Asian notes, perfectly suited for winter canning.
Ingredients
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COMPONENT to taste
- to taste
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Method
For this recipe, I recommend using large cucumbers, as we won't need the seed-containing core. Grate the cucumbers on a Korean carrot grater down to the seeded flesh. Instead of grating, you can cut the cucumbers into small batons. If you have small cucumbers, you can slice them along with the pulp.
Wash, peel, and grate the carrots using a Korean carrot grater.
Peel and mince the garlic. A garlic press works best for this.
In a deep bowl, combine the cucumbers, carrots, and garlic. Pour in the vinegar and vegetable oil. Add the Korean carrot seasoning, salt, and sugar. Mix thoroughly.
Cover the container and place it in the refrigerator to marinate for 24 hours. During this time, it is advisable to stir the salad a few times.
After 24 hours, pack the salad into jars and pour the remaining marinade over it.
Place a towel at the bottom of a pot, set the jars inside, and pour in water so it reaches a couple of centimeters below the rims of the jars. Cover the jars loosely with lids and turn on the heat. Sterilize the jars for about 20 minutes. Afterwards, seal the lids tightly and turn them upside down.
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