Time: 40 min.
Exit: half liter jar.
Products:
- - champignons - 500 g;
- - salt - 1 tbsp. l. (without slide);
- - sugar - 1⁄2 tbsp. l.;
- - cloves - 3 buds;
- - allspice - 4 pcs.;
- - black pepper - 6 pcs.;
- - laurel leaf - 1-2 pcs.;
- - sunflower oil - 1 tbsp. l.;
- - vinegar - 1 tbsp. l.;
- - water - 250 ml.
Necessary products.
Small champignons are more suitable for marinating. Pour the champignons into a colander and quickly wash them.
Pour water into the saucepan according to the recipe. Take a tablespoon of salt. After pouring a heap of salt from a spoonful, pour the salt into the water.
Pour half a tablespoon of sugar into a saucepan with water.
If you bought large champignons, they should be cut into slices. Do not chop the mushrooms too finely, but cut them into large, beautiful slices (keep in mind that the mushroom pieces will shrink during cooking). Leave small champignons whole.
Pour the champignons into the prepared saucepan with water.At first, it seems that there is not enough water, but during cooking the champignons, the water will completely cover the mushrooms due to the juice released from them. Place the saucepan with champignons on the stove.
When water boils, a lot of foam is formed. We collect the resulting foam and throw it away. Boil the mushrooms over low heat with the lid closed for 20 minutes. Then add the bay leaf.
Add spices to the marinade according to the recipe: pepper, cloves, dill seeds.
Pour apple cider vinegar into the marinade.
Cook the champignons now with spices and vinegar for another 15 minutes.
Now remove the saucepan from the heat. Place the cooled mushrooms together with the marinade in a half-liter glass jar.
Top the mushrooms with sunflower oil. Cover the jar of mushrooms with a nylon lid and put it in the refrigerator overnight so that the mushrooms can steep. Marinated mushrooms according to this recipe are stored in the cold for several days.
