- Mushrooms - 1 Kilogram
- Vinegar - 0.5 Cups
- Sunflower oil - 0.5 cups
- salt - 2 teaspoons
- sugar - 4 teaspoons
- Garlic - 5-6 Zubchikov
- Bulb - 1 piece
- Carrot - 0.5 pieces
- pepper fragrant peas - 5-10 pieces
- black pepper pepper - 5-10 pieces
- bay leaves - 2 pieces
- cloves - 1 piece
Prepare the champignons. Mushrooms are thoroughly washed, cut into large pieces (if large mushrooms - cut into 4 pieces, if small - cook whole). Put in a large saucepan and boil (boil 2-3 minutes). At the time when the mushrooms cool down, we prepare the marinade. Prepare vegetables: chop the onion and garlic finely, cut the carrots into half rings. Combine the spices: vinegar, oil, salt, sugar, pepper and cloves. Add chopped vegetables. All mix well. Pour the cooled mushrooms in the marinade, cover with a lid, carefully peretrusit. Put in the fridge and pickle 2-3 hours.
Servings: 4