16.11.2020
13
Recipe information
Cooking:
30 min.
Complexity:
Middle
Calorie content:
239.55
Carbohydrates:
12.21
Fats:
8.77
Squirrels:
32.55
Water:
722.1

Ingredients

Title Value
1. Champignon 800 Column
2. Vinegar 9% 3 art. l
3. Water 4 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.

Cooking

1. Stage

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.

1. Stage. 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.

2. Stage

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.

1. Stage. 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.

3. Stage

Boil water with 3 tablespoons of vinegar. Rinse the mushrooms and put in boiling water. Stir, cover and cook for 3 minutes.

1. Stage. Boil water with 3 tablespoons of vinegar. Rinse the mushrooms and put in boiling water. Stir, cover and cook for 3 minutes.

4. Stage

Drain the mushrooms and fill them with marinade. Cook for another 3 minutes in the marinade, cool to room temperature and refrigerate overnight.

1. Stage. Drain the mushrooms and fill them with marinade. Cook for another 3 minutes in the marinade, cool to room temperature and refrigerate overnight.