Vegetable salad for winter with the addition of mushrooms

This year we have collected a lot of mushrooms: fifteen kilograms of white, twenty kg of butter, 10 kg of green mushrooms, 8 kg of redheads, 10 kg of bunches, and a few umbrellas)))! We haven't gone for the opiates yet. We managed to pickle them and dry them and fry them, we took the soul away in full, but there were still a lot of them left and we froze them for safety, and when it became necessary to unload the freezer, we had to figure out what to do with them to save. Since we have a lot of cans, we figured out how to solve this issue with the help of recipes for harvesting products for the winter. I bring to your attention a recipe for a very tasty preparation of vegetable salad with the addition of mushrooms for the winter. I had pre-boiled and frozen butter mushrooms. I usually pickle small mushrooms, but large ones somehow don't look very nice pickled.

And here is the recipe itself:

Pre-prepare all the necessary ingredients

1) grate carrots on a coarse grater (you can use a combine harvester with an appropriate nozzle for this purpose)

2) chop cabbage or also use a combine harvester with a nozzle for shredding cabbage.

3) Cut onion into rings

4) Cucumbers cut into circles

5) Peel the pepper from the seeds and cut into strips

6) Cut the mushrooms into pieces about 1.5 cm in size

7) Tomatoes cut into 4 pieces

Next, pour the vegetable oil into a saucepan with a thick bottom and bring to a boil. Add carrots to the boiling oil and boil for 5 minutes. Add the onion and boil for another 5 minutes. Add cabbage, add sugar, boil for 5 minutes. Add cucumbers, peppers, mushrooms and tomatoes. Then we put 3 - 4 bay leaves, pepper peas a few pcs. + vinegar and salt to taste. Mix everything thoroughly and simmer until tender. Spread out in pre-washed and sterile jars, roll up the lids, turn upside down, cover with a blanket and leave so until completely cooled. No additional sterilization is required.