- 1 bunch carrots
- 1 pack sweet green peppers
- 1 pack sweet yellow peppers
- 1 pack sweet red peppers
- 2 teaspoons + 2 tablespoons [10 + 30 mL] salt
- 2 cups [500 mL] water
- 2 cups [500 mL] white vinegar
- 2 pounds [1 kg] fresh mushrooms
- Oregano, to taste
- Salt, to taste
- Freshly minced garlic, to taste
- Vinegar, to taste
- Vegetable oil, to taste
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- Peel then cut carrots into tiny sticks; clean, remove membranes, seed then cut green, yellow and red sweet peppers into tiny sticks.
- Mix together carrot, sweet green, yellow and red peppers tiny sticks into a large glass bowl.
- Sprinkle mixture with 2 teaspoons [10 mL] salt; let sit for 1 hour.
- Rinse under cold running water; drain.
- Into a casserole, bring water and white vinegar to a boil.
- Add drained vegetables; boil for a couple of minutes.
- Remove from heat.
- Using a slotted spoon, transfer drained vegetables into a large bowl; reserve.
- Clean mushrooms.
- Sprinkle boiling water vinegar mixture with remaining 2 tablespoons [30 mL] salt.
- Add mushrooms and boil for 5 minutes; using a slotted spooon, transfer mushrooms into a colander.
- Cover top of colander with a plate; let mushrooms sit for 2 hours, to drain all excess water.
- Add drained mushrooms to reserved vegetables.
- Sprinkle to taste with oregano, salt and minced garlic; pour in some vinegar and vegetable oil, to taste.
- Spoon mixture into sterilized jars.
- Pour in enough vegetable oil to cover vegetables by at least 1/2 inch [1.3 cm].
- Seal and refrigerate.
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