How to cook
Clean and wash mushrooms, garlic and carrots. Dry and cut them into 0.2″ (0.4 cm) pieces/circles.
Put the vegetables in a bowl and pour the water and vinegar - balsamic and apple, in which we have previously dissolved salt and sugar. Sprinkle with dill and stir. If you want to soften the vinegar more, you can add more water and sugar.
Leave the vegetables in this marinade for about 2-3 hours and then strain them well. Put them in a jar or a suitable glass container, which you can close tightly and pour olive oil into. If it is not enough to cover the products, add more.
Cover with coarsely chopped parsley and refrigerate for 5 hours.
Tip: You can use the olive oil, in which the products have been, as a salad dressing.
If you prepare a larger amount, it can be stored in olive oil in a tightly closed container for up to 2 weeks.
For those of you who do not like anything too sour, I recommend that after straining from the marinade, wash the mushrooms and carrots with clean water before putting them in the olive oil.
The Marinated Mushrooms and Carrots are ready.