Cucumbers in Korean for the winter you will lick your fingers

1. Cucumbers are mine, cut into quarters, carrots are peeled, washed, planed with thin strips (for such a case, a regular vegetable peeler is well suited). We cut the hot pepper into pieces (it is better to remove the seeds, otherwise it will be too sharp, although everything is for an amateur).

2. Put the vegetables in a bowl, sprinkle with salt and sugar, pour vinegar and vegetable oil. Peel the garlic and squeeze it through the press directly to the cucumbers.

3. Mix very carefully so that the marinade is well distributed and leave to marinate overnight (if there is not enough time, then for 3.5 hours, this is a minimum).

4. Fill the pre-sterilized jars with salad, fill with marinade (the liquid will become more, since during the pickling the cucumbers will let the juice).

5. Pasteurize the jars with the blanks in a large saucepan with water, placing a kitchen towel under the bottom (you can use any piece of cloth) for 10-15 minutes.

6. We roll up the cans with tin lids, turn them upside down, wrap them up and leave them until they cool down completely (it will take 24 hours, no less).

We store the salad in the cellar, but believe me, it won't stand there for a long time))

Delicious blanks for you!