Quick pickled champignons in 1 day

Pickled champignons are not a rare guest on our table. As a rule, they are served as an addition to the main dishes of poultry or meat. Often pickled mushrooms are used to prepare various snacks, sandwiches and toppings. It is best to pickle the mushrooms on their own to be sure of their quality and taste.

Today I offer you a quick recipe for mushrooms, which will be ready the next day. For their preparation we need only sunflower oil, vinegar and a variety of spices. By changing the composition and quantity of spices, each time you can get a new taste of pickled mushrooms. For example, you can add dried basil, dill, caraway seeds, hot pepper rings or ginger root to the marinade.

Ingredients

  • fresh champignons - 500 g;

  • refined sunflower oil - 50 ml;

  • table 9% vinegar - 50 ml;

  • bay leaf - 2-3 pcs.;

  • garlic - 2-3 large cloves;

  • allspice peas - 3-5 pcs.;

  • dry thyme - a few twigs;

  • cloves - 3-5 buds;

  • coriander grains - 0.5 tsp;

  • coarse salt - 1 tsp. without slide

  • granulated sugar - 2 tbsp. l

Step by step cooking marinated mushrooms

Wash fresh champignons and leave for a while to glass the water. We clean the mushroom caps with a knife, cut off the darkened base from the legs.

For cooking mushrooms, we need a frying pan with high sides. Pour coarse salt and sugar on it. Add peppercorns, cloves, laurel and coriander seeds to them.

Peel the garlic, wash the cloves under running water and chop them through a press. Add flavored garlic to the pan to the rest of the ingredients.

Refined vegetable oil, preferably sunflower, is also included. Add table vinegar, it will help to keep the pickled champignons on the shelf of the refrigerator for a long time.

Mix all the ingredients. Bring the marinade to a boil over medium heat.

Put the prepared mushrooms in the boiling marinade. For the recipe, it is better to use small mushrooms so that they can be fully marinated.

After covering the pan with a lid, simmer the champignons in a spicy marinade for 7 minutes. During this time, the fungi will release fluid and decrease in size.

After 7 minutes, turn off the burner and let the mushrooms cool to room temperature under a lid in a pan. Then we transfer them to glassware of a suitable size with a sealed lid. Pour the champignons with the marinade, which remained in the pan. If desired, the marinade can be filtered through a sieve or added to mushrooms along with spices so that the champignons are better saturated with the aromas of spices.

Having closed the jar tightly, we will send the cooled mushrooms to the refrigerator for one day. The next day, the champignons will be ready, you can try.

Bon Appetit!