Fresh mushroom pickle for winter

1. Peel the onion and cut it into half rings. If the bulbs are large, you can cut it into quarters of rings.
2. Carrots are washed, cleaned and three large. Cabbage must be chopped.
3. Cut the pre-washed mushrooms (if the mushrooms are small, you can leave them whole), then cook for 8-10 minutes in water with a little salt.
4. Cucumbers are cut into small pieces.
5. The prepared carrots and onions are fried in vegetable oil until half-cooked (soft), then we put cabbage to them.
6. Now it's the turn of tomato paste. Mix the ingredients well, squeeze garlic through a press, season with dill. Also at this stage you need to add salt and pepper.
7. An important detail here is the broth in which the mushrooms were cooked: pour the glass into the pan. Stew everything together until half-cooked.
8. Put the boiled mushrooms and cook for a few more minutes.
9. Then add the chopped pickles, mix, leave on the fire for a few more minutes.
10. Pour in the vinegar, stir, cook for literally 1-2 minutes and lay out the hodgepodge in small sterile jars. Close tightly with lids, store in a cool place. As a rule, this dish is stored for a short time, as it is eaten very quickly :) A little can be left for trial - for the next dinner. Serve the hodgepodge hot or cold, garnished with fresh herbs.

Bon appetit!