Marinated champignons with carrots and bell peppers: how to make a spicy appetizer for any occasion

Now is the best time to pickle champignons. This appetizer will be a great addition to the festive table or an everyday dish for any meat, fish, porridge, and potatoes. It is very tasty to marinate the product not on its own, but together with juicy peppers and carrots.

The idea of cooking marinated champignons with carrots and bell peppers was published on the Instagram page of food blogger Kateryna Movchan. You can eat it in 6 hours.

Ingredients:

• champignons – 600 g
• carrot – 1 pc.
• bell pepper – 1 pc.
• onion – 1 pc.
• garlic – 1 clove
• a small bunch of dill
• boiling water – 300 ml.
• sugar – 1 tsp.
• salt – 0.5 tsp
• black pepper – 20 peas
• bay leaves – 1 pc.
• red hot ground pepper – 0.25 tsp.
• oil – 3 tbsp.
• apple cider vinegar – 2 tbsp.

Method of preparation:

1. Wash the mushrooms well. Put in a saucepan, small ones whole, large ones cut in half.

2. Cover with water and cook for 5 minutes after boiling. Drain the water.

3. Cut the onion into half rings, garlic into thin slices, pepper into strips, finely chop the dill, and grate the carrots. Put all this in a container where we will marinate.

4. Add salt, sugar, peppercorns, bay leaves, and hot pepper to the vegetables.

5. Pour in boiling water and stir.

6. Add vinegar and oil.

7. Stir, and add the cooked mushrooms.

8. Mix everything again, close the lid and chill. Then put in the refrigerator for 6 hours.