|2.||Vinegar 9%||3 art. l|
|4.||Vinegar 9% Marinade||1/2 Art.|
|5.||Salt Marinade||2 Tsp|
|6.||Sugar Marinade||1 Tsp|
|7.||Garlic Marinade||3 clove|
|8.||Bay leaf Marinade||3 PC.|
|9.||Black pepper Marinade||1/2 Tsp|
|10.||Bell pepper Marinade||1 PC.|
|11.||Dill Marinade||1.5 art. l|
|12.||Water Marinade||2 Art.|
|13.||Vegetable oil Marinade||1/2 Art.|
If the mushrooms are very large, then cut into four parts or leave whole, pass the garlic through a press, finely chop the pepper and herbs.
In a medium saucepan, mix vinegar, salt, sugar, garlic, bay leaf, ground black pepper, red pepper, and dill. Simmer for 5 minutes. Add 2 cups of water, bring to a boil and simmer another 5 minutes. Add oil and turn off the heat.
Boil water with 3 tablespoons of vinegar. Rinse the mushrooms and put in boiling water. Stir, cover and cook for 3 minutes.
Drain the mushrooms and fill them with marinade. Cook for another 3 minutes in the marinade, cool to room temperature and refrigerate overnight.