Mushrooms are a highly nutritious product that is good not only as an ingredient for various dishes, but also as an independent snack. Pickled champignons with hot pepper will be an excellent addition to the winter table.
It is necessary
-
- 1 kg of champignons;
- 4 tablespoons vinegar;
- 1 onion;
- 3-4 cloves of garlic;
- half hot pepper;
- 1 tbsp Sahara;
- 1 tbsp salt;
- greens;
- bay leaf and cloves (optional).
Instructions
Step 1
Prepare the mushrooms for pickling. Rinse fresh ones in running water, leave ice cream for several hours at room temperature to thaw. Small mushrooms can be marinated whole, large ones cut into 4 parts, separating the cap from the leg.
Step 2
Place the mushrooms in a saucepan and cover with cold water. Add 1 tablespoon of vinegar or vinegar essence diluted in the required proportion and a few peas of black pepper there. Bring mushrooms to a boil, then reduce heat slightly. Salt the water. Skim off the foam periodically as needed. Cook the mushrooms for at least 15-20 minutes.
Step 3
Prepare the marinade. To do this, finely chop the red pepper. It is advisable to choose less pungent varieties. Also peel and chop the onion and garlic. Put everything in a deep bowl. Add the remaining vinegar, salt, sugar and ground pepper there. Chop the herbs finely and add to the vegetables and vinegar. Cool the mushrooms and mix with the marinade. Cover the dish with a lid and leave for a few hours. It is advisable to eat such mushrooms immediately after cooking. They can only be stored in the refrigerator and not for long.
Step 4
For long-term storage, dilute the resulting marinade with 250 ml of water. Heat it on the stove and cook the mushrooms in it for about 5 minutes. Sterilize the jars and lids in boiling water for a few minutes, then pat dry. Arrange the mushrooms with marinade in jars, if desired, you can put bay leaves and cloves there. Cover them with lids and store in the refrigerator.
