Time: 40 min
Exit: a half liter jar.
- - 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.
Small mushrooms are more suitable for marinating. Pour champignons in a colander, wash them quickly.
Pour water into the saucepan according to the recipe. We pick up a tablespoon of salt. After pouring a hill from a full spoon of salt, pour salt into the water.
Pour half a tablespoon of sugar into a saucepan with water.
If you bought large mushrooms, then they should be cut into slices. We don’t grind the mushrooms too finely, but cut them into large, beautiful slices (keep in mind that when cooking, the mushroom slices will decrease). Small champignons leave whole.
Pour mushrooms in a prepared saucepan with water. At first it seems that there is not enough water, but during the cooking of mushrooms, the water will completely cover the mushrooms due to the juice released from them. We put a saucepan with mushrooms on the stove.
During boiling water a lot of foam is formed. We collect the resulting foam and discard. On low heat with the lid closed, boil the mushrooms for 20 minutes. Then add a leaf of laurel.
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. The cooled mushrooms are placed with the marinade in a half-liter glass jar.
Fill the mushrooms with sunflower oil from above. Having covered the jar with mushrooms with a nylon cover, put in the refrigerator for the night, so that the mushrooms are infused. Pickled mushrooms according to this recipe are stored in the cold for several days.