When the cucumber season is in full swing, you want to seal not only classic pickled jars, but also something special. Korean-style cucumbers are exactly the option that always helps out. They turn out crunchy, juicy, with a light spiciness and rich aroma of spices. Such an appetizer is eaten with pleasure even by those who are usually indifferent to homemade preserves.

Ingredients:

• cucumbers — 2 kg;
• carrots — 500 g;
• garlic — 1 large head;
• vegetable oil — 100 ml;
• vinegar 9% — 100 ml;
• sugar — 100 g;
• salt — 2 tbsp;
• seasoning for Korean carrots — 1 tbsp;
• ground black pepper — 1 tsp.

How to prepare:

Wash the cucumbers well and cut them into long sticks or rounds — as you like more. Grate the carrots on a grater for Korean carrots, and finely chop the garlic.

In a large bowl combine the cucumbers, carrots and garlic. Add salt, sugar, spices, pepper, pour in the oil and vinegar. Mix everything thoroughly so that the marinade evenly covers the vegetables.

Leave the mixture for approximately 3–4 hours. During this time the cucumbers will release enough juice, which will become the base of the aromatic marinade.

Then put the vegetables together with the juice into clean jars. Sterilize the jars:

• 0.5 l — approximately 10–12 minutes;
• 1 l — 15–18 minutes.

After sterilization immediately seal with lids, turn upside down and wrap well until completely cooled.

Why is this recipe worth saving?

• The cucumbers remain pleasantly crunchy.
• The carrots add juiciness and bright colour.
• Light spiciness makes the taste more expressive.
• The appetizer tastes wonderful with meat, potatoes, porridges, shashlik or simply with a piece of fresh bread.

Exactly such jars are most often opened first in winter. So while the season is still ongoing, do not put off the preparation — a few jars of this aromatic appetizer will definitely not be superfluous.