Pickled champignons

Cooking will take only 20 minutes, and a delicious snack is ready!

Recipe author

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Composition / ingredients

servings:

Champignons (small)

Water

250

Vinegar

Salt (with slide)

Sugar (with slide)

Bay leaf

Allspice (with peas)

Cilantro, coriander (peas)

Mustard (with peas)

Carnation (4 buds)

Peppercorns (sharp)

Garlic

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 43 % 3 g

Fats 14 % 1 g

Carbohydrates 43 % 3 g

29 kcal

GI: 50 / 0 / 50

Step-by-step cooking

Cooking time: 30 min

Step 1:
How to make pickled champignons? Prepare the ingredients according to the list. It is better to take small mushrooms, if suddenly they are not found, then, depending on the size, cut the mushrooms into 2 or 4 parts.
Step 2:
Put the mushrooms in a saucepan, pour in water, add salt, sugar and spices. Peel the garlic and cut into strips.
Step 3:
Bring to a boil, add 9% vinegar and chopped garlic.
Step 4:
Cook over low heat for about 10-15 minutes.
Step 5:
Put the mushrooms together with the marinade in a jar (clean and steamed), leave until completely cooled. Put it in the refrigerator and leave it there overnight, or at least for a few hours. And that's it, the mushrooms are ready!
Step 6:
Fill the finished mushrooms with onion and serve to the table! Enjoy your meal!

Buy fresh medium-sized mushrooms, snow-white color without spots, damage, rot smell. They should not be slippery to the touch. Thoroughly rinse the mushrooms from the ground under a stream of warm or cold water. Cut out the damaged places, if there are any. Miniature mushrooms up to 2 cm in size do not need to be cleaned at all, it is enough to rinse them well. Larger champignons are recommended to be cleaned from films.

Since the degree of salinity, sweetness, bitterness, sharpness, acid, burning is individual for everyone, always add spices, spices and seasonings, focusing on your taste! If you put some of the seasonings for the first time, then keep in mind that there are spices that it is especially important not to shift (for example, chili pepper).