Pickled mushrooms are on almost every holiday table or a friendly feast in the form of such a savory snack. They are seasoned with onions, peppers, a little vinegar and vegetable oil are added.

Housewives also use pickled mushrooms in cooking, they stew potatoes, meat and many other dishes with such mushrooms. But the price of mushrooms from a good manufacturer bites a little.

I want to show you how to pickle champignons at home quickly and tasty. You can serve such mushrooms with a side dish, for example, boiled potatoes.

For cooking you will need:

• Fresh champignons - 1 kg.
• Vinegar - 100 ml.
• Vegetable oil - 100 ml.
• Sugar - 3 tsp
• Salt - 1 tsp
• Bay leaf - 4-6 pcs.
• Peppercorns - 10-15 pcs.

This method of marinating mushrooms is very good because thanks to it, such mushrooms can be stored for a long time in the refrigerator and it turns out half the price, and most importantly, very quickly and tasty.

We sort out fresh champignons, rinse well with running water, preferably several times, each mushroom separately. We also rinse well under hats. We recline the mushrooms in a colander and let the excess liquid drain. It is not necessary to clean the mushrooms, otherwise they will darken, of course, they will not lose their taste, but they will acquire, as they say, not a presentation.

If the mushrooms are very small, it is better to leave them whole. Cut large mushrooms in half or quarters.

Prepare pickled champignon brine

In a saucepan or deep frying pan in which mushrooms will be pickled, pour the required portion of vegetable oil, preferably odorless refined and ordinary table vinegar. With this amount of vinegar, pickled champignons turn out sharp, if desired, you can reduce the portion.

We also add black peppercorns and bay leaf there. The more, the spicier the taste of the mushrooms. For lovers of garlic flavor, you can use a couple of cloves of garlic grated on a fine grater.

Add salt, sugar and put on a small fire, bring the brine to a boil, stirring until the salt and sugar dissolve.

Now you need to marinate the mushrooms in brine

Pour the mushrooms into the boiled brine, mix well so that no dry mushrooms remain.

After a couple of minutes, the mushrooms will release the right amount of juice and be completely covered with brine, so water is not required. Close the saucepan with a lid and boil over low heat for 15-20 minutes after boiling. When boiled, the mushrooms are reduced by a quarter.

We lay out the mushrooms in jars, let them cool and send them to the refrigerator for further cooling. Preferably overnight. The next morning the mushrooms are ready to eat.

We spread the pickled mushrooms in a salad bowl, sprinkle with onion rings and chopped herbs. You can also add onions directly to the jar. From one kilogram of mushrooms, the output is two 0.5 l cans.
Enjoy your meal!

Daria told about how to pickle champignons!

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