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➠ Pickle with mushrooms for the winter

Pickle with mushrooms for the winter

2019

Kitchen Eastern European

Calorie content 53.6 kcal

Portions 5 l.

Cooking time 1 d.

Proteins * 1 gr.

Fats * 0.2 g

Carbohydrates* 12.2 g

Content

Almost ready-made vegetable soup in a jar is very convenient to use in winter. Boil the broth with potatoes or barley and put the mushroom roll into it - and now your amazing quick pickle is ready.

Ingredients

Cooking process

Peel the carrots, rinse, grate finely and transfer to a saucepan with a heated small. Boil the carrots, stirring occasionally, for 5 minutes.

Add finely chopped cabbage and finely diced onion to a saucepan and cook for another 5 minutes.

Wash cucumbers, chop finely, add salt and sugar, pour vinegar and boil for another 5 minutes.

Transfer chopped peppers and boiled mushrooms to a saucepan. Scald the tomatoes with boiling water, remove the skin and cut into small cubes. Transfer them to the rest of the ingredients. Add lavrushka and peppercorns.

Stir the workpiece well and cook over low heat for 30-40 minutes, stirring occasionally.

Spread the hot mass into sterile jars and place in an oven preheated to 180 degrees for 7 minutes. Roll up the container with lids, turn it over and wrap it with a blanket for a day.

Bon Appetit!