Sweet and Sour Cucumbers with Sesame Recipe
Very tasty sweet and sour cucumbers in Korean with sesame seeds will be an excellent addition to meat or an excellent independent salad. And in the season of cucumbers, they can be harvested as a preparation for the winter.
Servings
6
Cook Time
50minutes
Servings
6
Cook Time
50minutes
Ingredients
Instructions
  1. Wash the cucumbers, wipe them, cut off the tips and cut into cubes about 0.5 cm thick and 2-2. 5 cm long.
  2. Put the cucumbers in an enameled bowl, add salt and mix well. Leave for at least 30-40 minutes, stirring occasionally.
  3. Peel and wash the garlic. Wash the hot pepper and chop it together with garlic using a garlic press. Fry the sesame seeds in a dry frying pan, shaking or stirring constantly, until golden brown.
  4. After 30-40 minutes, squeeze the cucumbers well with your hands, transferring them to another cup.
  5. Add vinegar essence, sugar and soy sauce to taste and mix well. If there is not enough salt, add more salt or soy sauce.
  6. Add sweet and sour cucumbers, ground sweet paprika, fried sesame seeds, crushed garlic and bitter pepper. Pour vegetable oil into a frying pan, heat until a light haze appears, remove from heat and let cool slightly for 1-2 minutes. Pour the heated oil over the spices.
  7. Mix the salad well and arrange it in sterile jars. Cover the jars with sterile lids. Sterilize the 0.5 L jar for at least 15-20 minutes after the water boils.
  8. Close the jars hermetically, turn upside down and cool. Store in a dark, cool place (refrigerator, basement, etc.).
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