Champignons canned in marinade have low calorie content, so they can be included in dietary and vegetarian diets. Mushrooms contain a complex of amino acids and microelements necessary for the human body.
At home, it is quite possible to prepare pickled, sweet and spicy champignons. If you know a lot about wild mushrooms and chanterelles, feel free to pickle them according to this recipe.
- Time spent – 40 minutes.
- Yield: 3-4 jars of 0.5 liters each.
- Calorie content of 100 g of dish is 27.6 kcal.
Ingredients
Required Products:
- fresh champignons – 1.4 kg;
- onions – 150 g;
- black peppercorns – 1 teaspoon;
- dried or fresh dill – 2 tablespoons;
- grain mustard - 2 tablespoons;
For the marinade:
- water – 1200 ml;
- salt – 30-40 g;
- table or apple cider vinegar – 0.5 cups;
- granulated sugar – 100 g.
Procedure and method of preparing pickled champignons
1. Wash the champignons (or other mushrooms of your choice). Remove weathered and damaged parts with a knife. Preserve small mushrooms as a whole, cut medium and large fruits into 2-4 parts.
2. Place the mushrooms in cold water and boil. Cook the champignons for 10 minutes, reduce the heat, cool, and drain the water.
3. Boil clean water for the marinade. Add granulated sugar, add salt, mix the ingredients until completely dissolved. Add the vinegar last and immediately remove the pan from the heat.
4. Wash the jars and steam them. Sprinkle some of the spices and onions on the bottom of each, and use the rest to sprinkle each layer of mushrooms. Try to fill the containers tightly with mushrooms, add a pinch of dill and mustard on top. Carefully pour the hot marinade into the canned food and seal it tightly.
5. Place canned food that has cooled at room temperature into the cold. You can try mushrooms after 2 weeks.
Enjoy your meal!
