I never buy pickled mushrooms again. I always cook at home. This is both tastier and cheaper. It is done very quickly and easily. They are ready too quickly. And you can store them in the refrigerator for a week, but they are not stored so much, they are eaten.
Ingredients: vinegar 9%, vegetable oil, sugar, salt, garlic, small carrots, bay leaves, onions, small mushrooms
Cooking method:
Put vinegar, salt, sugar, bay leaf, vegetable oil and diced garlic in a saucepan. We mix.
Then the champignons are on top. We do not clean. If dirty, then just mine. Top onion in half rings and grated carrots on a Korean carrot grater. We cover with a lid and do not interfere with anything. WE DO NOT ADD WATER - IT'S IMPORTANT.
Let it boil and simmer over low heat for 7 minutes. DO NOT INTERFERE. When 7 minutes have passed, turn off and pan the pan with the lid closed so that everything is mixed. Let it cool completely and put it in the refrigerator. They should stand for 4 hours. Sometimes I have a night, and sometimes I use 2 hours later when I urgently need it.
This is how they look when we mix them.
Angela at the meal.