Korean salad

Category: Blanks
Korean salad

Ingredients

Cucumbers 2kg
Bulb onions 0.5KG
Carrot 0.5KG
Garlic 2 heads
Spicy pepper 1-2-3 pcs
Salt 1.5 tbsp. l.
Sugar 5st. l.
Sunflower oil 100 ml
Vinegar 9% 100 ml
Red bell pepper 1 kg

Cooking method

  • Finally, there is some free time when you can easily place a recipe on your favorite site!
  • This year I tried several new recipes for the winter, all were successful and have already migrated to the Chosen category!
  • I want to share with you, because I have not seen this recipe here, but it is very tasty, easy to prepare and beautiful!
  • Unfortunately, I cannot name the author, since I wrote it down on a piece of paper, but where did it come from ???
  • Grated carrots on a grater for Korean carrots, onions - in half rings, pepper (be sure to take red, because green and even yellow can give a bitter taste) - in stripes, cucumber in rings or half rings, if thick. I usually have substandard satals, because you cut them and then you can't say whether it was originally or not quite
  • Chop hot peppers and garlic.
  • Mix all the ingredients and leave for several hours until it gives juice.
  • Then we lay it out tightly in jars up to the hangers, I got 6 pieces of 0.7 liters each. We divide the brine between all the jars so that no one is offended!
  • Then we put it on the lower grill in the airfryer, on top - the expansion ring. The temperature is at the maximum, for me it is 265 * C, for about half an hour. My speed changes, I put the highest one. If someone does not change, we prepare it as it is. As soon as the bubbles started, we reduce the temperature to 150 * C and set the time for 15 minutes. We take it out, roll it up. Done!
  • In AG I use auxiliary caps without rubber bands. When I got it, I change them to boiled lids with rubber bands.
  • If we use screw caps, then in AG they cover the cans with them, but do not tighten them all the way! We tighten it completely until it stops after pulling it out!
  • If there is no AG, then you can use a saucepan and sterilize the jars of salad on the stove

The dish is designed for

Output 4-4.5L

ang-kay
Sveta, and Where have you been with such a salad in the summer? Now do not forget and, if God willing, then close with the new harvest.
lana light
So she only found out about him in the summer!
Well, nothing, the recipe has been tested, it is already on the site, so it won't get lost, I will remind you in the summer!
Just today they opened the jar!
Korean salad
ang-kay
Sveta, looks very appetizing. And vinegar, as for me it should be normal. I do not like sour. I always reduce it.
OlgaGera
Sveta, just cut everything, mix and leave? And vinegar right away? Then this is my salad, for the lazy
I have never made salads. And then I looked at it, even if you skip to fish, my mouth was tight.
lana light
Quote: ang-kay

Sveta, looks very appetizing. And vinegar, as for me it should be normal. I do not like sour. I always reduce it.
No, no, it won't be sour! Is that sharp!
But you can put less hot pepper, who does not like ...
But we do not eat very salty foods, for others it may seem undersalted. Probably will need to try when the juice gives. If not salted, then add a little more salt


Added Friday, 06 Jan 2017 6:27 PM

Quote: OlgaGera

Sveta, just cut everything, mix and leave? And vinegar right away?
Yes, put everything at once and vinegar too! And while he lets out the juice, let's go hang out on our favorite forum!
It is very simple to prepare, but it turns out very tasty!
OlgaGera
Sveta, This is for me!
lana light
Girls, health! I am sure she will like it!
kykysik1107
Girls, if you cook on the stove, then how much should you sterilize?
Admin

I steam sterilize on the stove, 0.5-0.7 ml cans.7-10 minutes will be enough from the moment the water boils.

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