Pickled champignons - this is a very popular New Year snack. According to this recipe, delicious, crunchy, with a bright mushroom aroma and mushroom taste are obtained.
Time: 15 min + 4 h for insisting.
Yield: 1 can of 500 ml.
Essential products for pickling champignons at home:
- - champignons - 500 g;
- - vegetable oil - 120 ml;
- - vinegar 9% - 60 ml;
- - garlic - 3 teeth;
- - laurel leaf - 3 pcs.;
- - sugar - 2 tsp;
- - salt - 1 tsp;
- - black pepper (peas) - 15 pcs.
Pickle champignons in a quick way
For the recipe we take fresh champignons of any size. Small mushrooms with us remain intact. Larger instances, we subsequently cut in half or even quarters, but for now carefully wash all the mushrooms from pollution.
We have already washed all our champignons. Now grind large mushrooms into parts to make a convenient snack.
Pour the prepared mushrooms into the cooking pot. Pour the vegetable oil and vinegar according to the recipe into the pan with mushrooms.
Add to the oil with vinegar 1 tsp. salt and a couple teaspoons of sugar.
We also add bay leaves and peas of black pepper.
Grind now pre-peeled garlic cloves on a grater with small cells or a garlic press. Add chopped garlic in a saucepan to the rest of the ingredients. We put the pan with all its components on fire. At first it seems that there is little liquid in the champignons, but soon, as the mushrooms heat up, the champignons start the juice, and the liquid becomes quite enough for cooking mushrooms.
Boil the mushrooms in the marinade for 5-7 minutes.
Then we transfer the hot mushrooms along with the marinade from the cookware to a clean glass jar. The mushrooms that have cooled in the container are placed in the refrigerator. So that the mushrooms are saturated with marinade, and the snack becomes richer and tastier, you have to wait four hours.