Composition / ingredients
Cooking method
Sterilize the jars for a couple, and hold the lids in boiling water. Peel the carrots and cucumbers (after washing them) from the butts and peel. Rub them (cucumbers and carrots, not butts and peel) either on a special nozzle for Korean carrots, or on a regular, coarse grater.
Peel garlic and onion from the husk, rinse and finely chop. Rinse the greens thoroughly and finely chop them. Mix all the chopped and grated vegetables with herbs in a bowl. Pour vinegar and salt, leave the future pickle for 2 hours.
After the allotted time, transfer the mixture to a saucepan and cook until boiling. When it boils, cook for another 5 minutes. After that, pour it into sterilized jars and tightly roll up the lids. Wait until it cools down completely, then put the jars with pickle in the refrigerator.
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
- 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
- Onion - 41 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
