In the mini-selection there are two recipes for pickling mushrooms, one has already been tested and now I will present it, and in the second version the mushrooms are marinated until tomorrow!
Wash the mushrooms well (if they are clean, then wipe) and cut into pieces if the mushrooms are large.
Boil the water, add salt and mushrooms. Cook for 10 minutes.
Mix vegetable oil (I took refined sunflower oil), soy sauce and apple cider vinegar. Mix it.
Prepare the spices and chop the herbs (I have dill).
Combine the liquid mixture with spices and herbs, mix well.
Dry the sesame seeds in a dry frying pan.
Put the mushrooms in a colander and let the water drain.
Put the mushrooms in the marinade and mix well.
Add the sesame seeds and mix again.
After the mushrooms cool down, put them in a jar, close the lid and put them in the refrigerator for 12 hours.
