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Ingredients
- champignons 1 kg.
- salt 1 tbsp
- sugar 1.5 tbsp
- dry mustard seeds 1 tbsp
- coriander 1 tsp
- bay leaf 2-3 pcs.
- black pepper peas 10-20 pcs.
- allspice 8 pcs.
- onions 1-2 pcs.
- garlic 6-7 tooth.
- water 100 ml.
- vinegar 9% -100 ml. taste
- vegetable oil 80 ml.
- Main Ingredients Mushrooms
Inventory:
pan, cutting board, knife, can, spoon, plastic cover
Cooking:
1) For this recipe you need small mushrooms, if the mushrooms are large, you need to cut into several parts. I cut larger mushrooms into two parts.
2) Of the spices you need 1 tbsp. salt, 1.5 tbsp sugar, 2 bay leaves, 1 tsp ground coriander, 1 tbsp. dry mustard seeds, 8 sweet peas, 10-20 peas of black pepper (I have a mixture of peppers) and 4-5 cloves of garlic. Garlic needs to be cut into slices. I cut 2 small onions in half rings.
3) I put the mushrooms in the pan, add the onion, all the spices and garlic, pour 100 ml. water and 80 ml. vegetable oil. Mix, cover and put on a slow fire. Liquid will stand out from the mushrooms and they will boil in their own juice, so they will be even tastier. From the moment of boiling, I cook mushrooms for 6-7 minutes, no more. During this time, I mixed the mushrooms 2 times. I pour in 100 ml. bite. I am mixing. And I shift the mushrooms with the marinade in a jar. The process of pickling mushrooms can be further accelerated by slicing the mushrooms in plates. In this case, 2 hours in the marinade will be enough.
The result is a 1 liter can of mushrooms. Mushrooms are stored in the refrigerator for a week for sure, no longer stored, always cooked fresh.
