Pickled champignons are a delicacy for all occasions. How to quickly and tasty cook them at home?
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Champignons are considered the purest mushrooms. They are easy to prepare, they do not require rigorous pre-treatment. Pickled champignons - a welcome dish on any table. And their preparation does not require much effort. To prepare delicious homemade champignons in a marinade, you will need the following products:
- Champignons - 500 g
- Vegetable oil - 130 ml
- Vinegar (table, 9%) - 60 ml
- Garlic - 3-4 cloves
- Sugar - 1 tablespoon
- Black pepper (peas) - 15 peas
- Bay leaf - 3-4 pcs.
- Salt - 1 teaspoon
Champignons for pickling is best to choose small, neat, medium size. If the mushrooms are large - it is better to cut them into 4 parts. Before cooking, they should be washed in cold running water.
To prepare the marinade you will need a saucepan (better enameled). Vinegar, vegetable oil should be poured into it, add pepper, salt, sugar and bay leaf. Mix it all up.
Pour the mushrooms into the prepared marinade mixture, crush the garlic, add to the pan, mix again. We do not add water, since mushrooms will release liquid (juice) when heated - and this will be enough.
Next, put the pan on a small fire, stirring continuously. After the mushrooms boil, cook for another 5 minutes under the lid. After that, let the mushrooms cool to room temperature, pour and place them in jars or pour the contents of the pan into one large glass jar. We put in the refrigerator for 4 - 5 hours. Pickled mushrooms are ready.
Such mushrooms can not be rolled up, but they should not be stored for a long time. They can be served with hot dishes, added to salads, used as a cold appetizer, adding fresh onions, sliced in rings, grated or crushed garlic, fresh dill and parsley.