Who doesn't love delicious and crunchy pickled champignons? After all, they awaken the appetite so much, and you don't even have to talk about how they like to eat with strong alcohol.
Content:
- Ingredients
- Step by step cooking
- Video recipe
Pickled mushrooms are a traditional festive meal. But not every family can stock up on forest mushrooms due to the lack of such an opportunity. An alternative to wild mushrooms can be pickled champignons, which are not cheap in stores. However, you can not spend money, but marinate the mushrooms yourself. Moreover, you can buy them in any supermarket all year round, so why not take advantage of this and prepare a delicious snack for the festive table?
Marinating champignons, unlike forest mushrooms, is very quick and easy. In addition, you can prepare such a snack a few days before the appointed celebration, and this also saves time. Since having made pickled champignons in advance, you will free yourself from the hassle of preparing dishes on the eve of the holiday. In addition to the fact that pickled mushrooms are a great cold appetizer, they can also be added to all kinds of salads, and even cook soups with them. They are able to enrich any dish and give it a completely different taste.
- Calorie content per 100 g - 12 kcal.
- Servings - 2
- Cooking time - 2 hours
Ingredients:
- Champignons - 1 kg
- Garlic - 2 cloves
- Bay leaf - 2 pcs.
- Allspice peas - 3-4 peas
- Carnation - 1 bud
- Table vinegar 9% - 4-5 tablespoons or to taste
- Refined vegetable oil - 4 tablespoons
- Salt to taste
- Sugar - 1 tsp
Cooking pickled mushrooms
1. Wash the champignons under running water. If you wish, you can peel their caps, although if the mushrooms are fresh and the caps are snow-white, then this can be omitted. Then put the mushrooms in a saucepan of suitable size.
2. Boil water and pour boiling water over the mushrooms. Pour 2 tablespoons to them. vinegar, cover the saucepan and leave to marinate for 1 hour.
3. Then remove the mushrooms from the pan and transfer them to any container for marinating. Peel the garlic, rinse under running water and squeeze through a press. Also put the bay leaf, which you break into small pieces, add allspice peas, clove bud, salt and sugar. Pour in vegetable refined oil and 2 tbsp. vinegar. Although you can choose the amount of vinegar and garlic yourself. If you want to get a spicier snack, then put in 2 times more of these products, since according to my recipe, mushrooms are of medium severity. Close the container with a lid, shake the mushrooms so that the spices are evenly distributed and leave to marinate in the refrigerator for 1 hour. After that, you can start eating snacks, or use mushrooms in other dishes.
See also the video recipe - pickled champignons (quick recipe):
