Marinated champignons at homei am preparing myself for the second year. Since then, shopping mushrooms in jars buy in exceptional cases. Almost only when marinated mushrooms are urgently needed for one or another salad. Homemade pick-ups are obtained several times more tasty purchased, and for the price much cheaper. And this is not all the advantages. The advantages of home pickled champignons include the fact that they will not have all sorts of harmful additives - odds of taste, preservatives and stabilizers.

To fast marinated champignons at home It turned out not only delicious, but also had a beautiful appearance, use small or medium-sized mushrooms. The main condition when choosing champignons - their caps must be closed, and plates under them white.

Ingredients:

• Sugar - 2 tbsp. spoons
• Salt - 1 tbsp. with a slide,
• Vinegar - 3 tbsp. spoons
• Water - 1 liter,
• Champignons - 400 gr.,
• Dried olive herbs -0.5 h. Spoons,
• Bay leaf - 1-2 pieces,
• Black peas - 3-5 pcs.,
• Umbrellas dill - 1 pc.,
• Sunflower refined oil - 2 tbsp. spoons.

Marinated champignons at home - recipe

Cooking mushrooms and all other components, you can begin marinating champignons at home. First of all, you will prepare marinade. Pour water into the pan and let it boil. Pour sugar and salt in boiling water.

Pour vinegar.

Pour spices - dried olive herbs.

For an additional fragrance in Marinade, I add an umbrella. In winter, you can use dried dill seeds.

Put several laurel leaves in Marinade.

Pour sunflower oil.

Purify black peas.

Let the marinada bother on slow fire. Meanwhile, we prepare champignons. Mushrooms should be washed before adding to the marinade. Since I had fallen sizes, I decided to cut them into two parts.

By placing champignons to the boiling marinade, let them boil in it for another 5 minutes.

Pan with mushrooms remove from the stove.

Marinated champignons at home will be ready for consumption immediately after cooling. Of course, at once all mushrooms do not eat, so you need to take care of their storage. Champignons Bay Marinade is conveniently stored in small glass jars in the refrigerator. Banks with folding lids and other types of canning cans are suitable.

The longer the mushrooms will stay in the marinade, the flavor becomes saturated. Although, I confess to honestly, to the pan with them it pulls and you want to try again. Pickup champignons in the morning, in the morning they can be put on the table. When filing mushrooms, you can sprinkle with a finely chopped green onion, dill, semiring onions or garlic passed through the press. I will be glad if this recipe for marinated champignons at homeyou will come in handy.