Korean-Style Cucumbers for Winter Without Sterilization – Easy Recipe

Source: Photography, AdobeStock

Homemade winter preserves don't necessarily require long or complicated preparation. Korean-style cucumbers without sterilization remain crunchy, delight with a vibrant taste, and significantly save time. This cooking method is especially convenient during peak vegetable season when there's never enough time for anything. Take note of our recipe!

Prep time: 4 hours.
Servings: 6.

Ingredients

• 2 kg cucumbers;
• 500 g carrots;
• 8 cloves garlic;
• 100 ml vegetable oil;
• 100 ml 9% vinegar;
• 80 g sugar;
• 1 tablespoon Korean carrot seasoning;
• 1 tablespoon salt.

Step-by-step recipe

1. Wash the cucumbers and cut them into long sticks. Peel and grate the carrots on a Korean grater, slice the garlic.
2. Mix the vegetables, vegetable oil, vinegar, sugar, Korean carrot seasoning, and salt. Let the mixture marinate for 3-4 hours, stirring occasionally.
3. After that, transfer the vegetables along with the released juice to a large pot, bring to a boil, and cook for 5-7 minutes over medium heat, stirring.
4. Then, arrange the hot cucumbers into pre-prepared jars and immediately pour the remaining marinade over them, filling to the very top.
5. Seal the jars, turn them upside down, wrap them in a warm blanket, and leave until completely cooled. Store the preserves in a cool, dark place.