The easiest and at the same time traditional way to cook pickled mushrooms is this recipe with vinegar. On the one hand, it gives a brighter taste. On the other hand, it improves the safety of the workpiece. Such jars can be safely stored in a cool dark closet all season.
Ingredients
- Champignons - 1.5 kg
- Water - 1 l
- Vegetable oil - 250 ml
- Vinegar - 150 ml
- Garlic - 25 g
- Salt - 20 g
- Sugar - 20 g
- Bay leaf - 4 pieces
- Allspice - 10 peas
- Black Pepper - 10 peas
Step-by-step cooking recipe
Rinse and peel the champignons. Boil them in boiling water for about 20 minutes.
Put the mushrooms in a colander and place them in sterilized jars.
Boil the water with all the other ingredients. Boil the marinade for 3 minutes.
Pour in the champignons and immediately roll them up for the winter.
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