New Year's holidays are coming soon, which means that pickled mushrooms need to be prepared. They will serve not only as a delicious independent snack, but also as a component for salads and other dishes.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Supermarket shelves are lined with pickled champignons, but they are all prepared according to the same recipe. In addition, it is expensive, and by opening such a blank you will not find anything new! To save your budget, you can marinate the mushrooms yourself. After all, buying fresh mushrooms will cost much less. In addition, you can add spice and originality to the appetizer to your liking.
Among other things, if you have a minimum of time left before the arrival of guests, then this recipe for quick pickled mushrooms will definitely help you out. In just 2-3 hours, the mushrooms will flaunt on our festive table and you can savor a great snack. This recipe is very simple, because instant mushrooms do not need preservation. At the same time, the result is simply amazing. It is simply not possible to resist the aroma and taste of elastic, crispy and aromatic champignons.
- Calorie content per 100 g - 12 kcal.
- Servings - 600 g
- Cooking time - 15-20 minutes for preparatory work, 2-3 hours for pickling
Ingredients:
- Champignons - 500-600 g
- Carnation - 2-3 buds
- Allspice - 5-6 peas
- Garlic - 2-3 cloves
- Table vinegar 9% - 3 tablespoons
- Vegetable oil - 4 tablespoons
- Bay leaf - 3 pcs.
- Salt - 0.5 tsp
- Sugar - a pinch
Quick recipe for pickled mushrooms:
1. Buy the right mushrooms first. They should be firm, which speaks of their freshness and with a closed white cap - indicates the youth of the product. It is preferable to take tiny mushrooms, they do not darken in the fill, they turn out to be snow-white and appetizing. Never buy withered, dried out and wormy specimens.
After bringing the mushrooms home, wash them and put them in a saucepan. Pour boiling water over, add 1 tbsp. vinegar and stir. Close the lid and leave to infuse for half an hour.
2. Then turn the mushrooms onto a sieve so that all the liquid is glass and transfer to a container in which they will be marinated. Add all the spices to them: bay leaf (broken in pieces), garlic (peeled and squeezed through a press), allspice peas, clove buds, salt and sugar, and pour in vegetable oil and vinegar. Instead of table vinegar, you can use apple cider, wine, or grape vinegar.
3. Stir the mushrooms well, cover them with a lid and keep at room temperature for 1, 5-2 hours. Then put it in the refrigerator for half an hour to cool.
4. Serve ready-made mushrooms to the table or use for making salads. Store them in a sealed container in the refrigerator.
See also the video recipe on how to cook pickled champignons.
