Pickled Mushrooms with Carrots Recipe
Pickled mushrooms with carrots is the second recipe from the mini-selection. I made it yesterday, and today we will try it!
Servings
4
Cook Time
35minutes
Servings
4
Cook Time
35minutes
Ingredients
Instructions
  1. Wash the mushrooms (if they are clean, then wipe them), put them in boiling water and cook for 10 minutes. Then flip into a colander, let the water drain, cool and cut into thin slices. Grate the peeled carrots on a coarse grater. Cut the onion into thin half rings, and then in half. Cut the garlic into thin slices. Measure the spices (coriander, ground black pepper, red hot pepper, basil, salt, sugar), they can be replaced with ready-made spices for Korean carrots.
  2. Put the mushrooms and vegetables in a saucepan, add spices, salt, sugar and vinegar. Mix everything well.
  3. In a saucepan, heat the vegetable oil until bubbles form (I took refined sunflower oil), pour it into a frying pan and mix. Cover tightly and leave overnight in a cool place. For convenience, you can transfer it to a jar after cooling down.
  4. Time is up and you can try! The mushrooms were pickled, and the carrots also remained a little hard. The recipe promised a sweet and sour taste. And so it happened! If you want to be sharper, then ready-made spices are ideal for Korean carrots. If there are none, then add spices and salt to taste and desire.
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