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Salad with champignons carrot vinegar sugar

Cooking recipes / Top Picks / Salads

12 servings
1 day

Champignons - 800 grams, Carrots - 1 kg, Garlic - 8 teeth, Salt - 1 tea liter, Sugar - 3 tbsp, Vegetable oil - 100 grams, Vinegar - 5 tbsp, Ground black pepper - 1 tea liter, Chili pepper - to taste

Prepare the products - wash the mushrooms (if large, cut into 2-4 parts), peel and wash the carrots, measure the spices and oil.

Fill the mushrooms with water and set to cook. From the moment of boiling, spot for 5 minutes.

Grate carrots on a Korean grater (or on a simple large one, this does not particularly affect the taste).

Tip the ready-made mushrooms into a colander.

Peel the garlic. If you don't have garlic, cut the cloves in half.

Put the mushrooms to the carrots, add the butter.

Mix well.

Add the salt and sugar. Stir.

Add two types of pepper and vinegar.

Finally and thoroughly mix the mushrooms with carrots, cover and put pickle in the refrigerator for a day. You can immediately arrange the salad snack into cans, as for storage.