When pickling mushrooms, champignons, in particular, acetic acid, spices, sugar and salt are used. This is the safest way to harvest mushrooms. And one of the most delicious - the mushrooms are aromatic, crispy, juicy.
It is necessary
-
- 1 kg of champignons;
- 1 onion;
- 1 sweet red bell pepper;
- 3 cloves of garlic;
- 3 tbsp. spoons of 9% vinegar;
- 1 tbsp. a spoonful of sugar;
- 0, 5 tbsp. tablespoons of salt;
- 2 bay leaves;
- 3 - 4 black peppercorns;
- green onions
- dill
- parsley to taste;
- ground black pepper on the tip of a knife.
Instructions
Step 1
Select fresh young mushrooms. Choose mushrooms with caps that fit snugly against the stem. In stale mushrooms, the cap is open and dark plates are visible. In young mushrooms, a membrane in the form of a film is preserved under the cap. Young champignons have a short and thick stem. Both the cap and the cuts of the legs should not be darkened. Fresh champignons are evenly colored without dark spots, their cap is white or brownish, fleshy, and the root is white. The mushrooms should be whole, without breaking the cap. Use small mushrooms for pickling so that they fit in the jar whole.
Step 2
Rinse the mushrooms gently under cold water. Champignons do not need to be peeled. If large mushrooms are caught, then cut them into quarters. Pour champignons with water, add half a tablespoon of vinegar. Bring the mushrooms to a boil, remove the resulting foam. Simmer over low heat for about 15 minutes. After that, fold the mushrooms in a colander and drain the water.
Step 3
Finely chop the herbs, garlic, green and onions. Cut the bell pepper into small cubes. Place the boiled mushrooms in an enamel bowl or glass jar. Add onion, dill, parsley, garlic, black pepper, bay leaf, bell pepper, salt and sugar to the mushrooms. Pour in 2, 5 tablespoons of vinegar. Stir the mushrooms and cover with plastic wrap.
Step 4
Leave the mushrooms at room temperature for 4 hours until they cool completely. After that, put it in the refrigerator for at least 6 - 8 hours, or better for two days. Store ready-made pickled mushrooms cold. Serve mushrooms to boiled potatoes, rice, buckwheat porridge or just as an appetizer, add them when preparing various salads. Season the pickled mushrooms with chopped onion rings, herbs and sunflower oil before serving.
