- Time: 15 minutes + 2 hours of infusion.
- Yield: 0.5 l jar (weight of mushrooms without marinade - 400 g).
- Calorie content: 74.4 kcal per 100 g.
Products:
- - champignons - 0.5 kg;
- - salt - 1/2 tbsp. l. (12 g);
- - sugar - 1/3 tbsp. l. (8 g);
- - garlic - 2 cloves;
- - laurel leaf - 1 pc.;
- - cloves - 2 pcs.;
- - allspice (peas) - 1 pc.;
- - black pepper (peas) - 5 pcs.;
- - vinegar 9% - 2.5 tbsp. l. (37 g);
- - sunflower oil - 1 tbsp. l.;
- - water - 250 ml.
Step-by-step cooking process
To prepare pickled champignons, place the ingredients on the table according to the list.
Peel a couple of garlic cloves.Cut the peeled garlic cloves into large pieces. Just cut the cloves into slices crosswise into circles. They will go into our marinade. This way the garlic will give all its flavor to the marinade, and it will look beautiful in the appetizer.
We take all the other ingredients of the marinade according to the recipe: salt, sugar, spices, and put them in a cooking pan. Fill all ingredients with 250 ml of water.
Add 1 tbsp. l. sunflower oil, mix. Place the container with the contents on the fire and bring to a boil.
When the water boils, add table vinegar (9%).
We wash the champignons in cool water, cutting off the weathered ends of the mushroom stems. We marinate small champignons with small caps whole, but large specimens of mushrooms will have to be cut into pieces.
Pour the mushrooms into the marinade and cook for 5 minutes.
Cool the champignons in the marinade. After 2 hours, the mushrooms will steep and can be served. In principle, pickled champignons can be eaten immediately after they are cooked and cooled. If you plan to seal the pickled mushrooms for future use, then put them together with the boiling marinade in a sterilized jar, sealing it hermetically. Turn it over and wrap it in a blanket until it cools.
As you can see, pickling champignons at home is very easy and quick.
