According to this recipe, pickled champignons are juicy and very tasty. After all, mushrooms are an excellent source of protein, which may well replace meat. Mushrooms contain enzymes, vitamins, mineral salts and valuable nutrients.
Pick your recipe
You will need
- - 1 kg of champignons;
- - 1 liter of water;
- - 2 pcs. bay leaf;
- - 14 - 16 pcs. black pepper peas;
- - 1 tbsp. l Sahara;
- - 1 tbsp. l salts;
- - 100 g of apple cider vinegar.
Instruction manual
1
Getting to pickling mushrooms. Thoroughly wash the mushrooms in a deep container under running warm water.
2
Take a saucepan, pour water into it. As soon as the water begins to boil, put: 1 tbsp. sugar, 1 tbsp. l salt, 2 pcs. bay leaf, 14 - 16 pcs. black pepper peas, 100 g apple cider vinegar. Put mushrooms in boiling brine. Simmer the mushrooms for 30 minutes from the moment of boiling.
3
After this time, set the mushrooms aside and let them cool in this brine. We put the cooled mushrooms into a jar, fill them with brine, put them in the refrigerator. You can eat pickled champignons in a day. Keep such mushrooms in the refrigerator for no more than 2 weeks. One kilogram of mushrooms produces a liter jar.
Useful advice
It is best to pickle small mushrooms.