According to this recipe, pickled champignons are juicy and very tasty. After all, mushrooms are an excellent source of protein, which can easily replace meat. Mushrooms contain enzymes, vitamins, mineral salts and valuable nutrients.
It is necessary
- - 1 kg of mushrooms;
- - 1 liter of water;
- - 2 pcs. bay leaf;
- - 14 - 16 pcs. black peppercorns;
- - 1 tbsp. l. Sahara;
- - 1 tbsp. l. salt;
- - 100 g of apple cider vinegar.
Instructions
Step 1
Let's start pickling mushrooms. We thoroughly wash the mushrooms in a deep container under running warm water.
Step 2
We take a saucepan, pour water into it. As soon as the water boils, put: 1 tbsp. sugar, 1 tbsp. l. salt, 2 pcs. bay leaf, 14 - 16 pcs. black peppercorns, 100 g of apple cider vinegar. Put mushrooms in a boiling brine. Cook the mushrooms over low heat for 30 minutes from the moment of boiling.
Step 3
After this time, set aside the mushrooms and let them cool in this brine. Put the cooled mushrooms in a jar, fill them with brine, put them in the refrigerator. You can eat pickled champignons every other day. Store such mushrooms in the refrigerator for no more than 2 weeks. From one kilogram of mushrooms, a liter jar is obtained.
