Ingredients for - Pickled Korean-style asparagus beans
How to cook deliciously - Pickled Korean-style asparagus beans
1. Stage
Peel the beans, remove the tips. Throw them in boiling salted water and blanch for 2-3 minutes. Return them to a colander, let the water drain and cool.
2. Stage
Peel the onion, cut into thin half rings. Peel and grate carrots on a Korean grater. I grated them on a regular one, but put the carrots parallel to the grater.
3. Stage
Mix the vegetables with the beans, pressed garlic, salt, pepper and coriander.
4. Stage
In a saucepan, mix the oil and vinegar, add the bay (I also threw in some ginger). Bring to the boil and pour the marinade over the vegetables. Stir everything well, let stand. Put into a jar and leave in the fridge for 24 hours.
5. Stage
If you want to make for the winter, the jars should be pasteurized. 0.5 l-20 minutes, 0.7 l-30 minutes. Close with lids, turn over, and wrap until completely cooled.
