Tender mushrooms are perfectly combined with salt and herbs. This is how the perfect snack and addition to side dishes – salted champignons turns out. Canning in cans will help to preserve their freshness and aroma for a long time.
Ingredients
- Champignons - 1 kg
- Dill - 4 twigs
- Parsley - 4 twigs
- Allspice - 6 peas
- Sugar - 2 tsp.
- Vinegar - 50 ml
- Garlic - 6 teeth
- Salt - 1 art.l.
- Water - 1 l
- Carnation - 1 tsp.
- Bay leaf - 2 pieces
Step-by-step cooking recipe
Boil the champignons for 5-10 minutes in boiling water and put them in a colander.
Arrange them in sterile jars with dill, parsley and garlic.
Boil water with salt, sugar and all spices. Add vinegar.
Pour in the champignons and roll them up for the winter.
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