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Pickled champignons in a quick way!

Pickled champignons in a quick way!


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Ingredients

  1. champignons 1 kg.
  2. salt 1 tbsp
  3. sugar 1.5 tbsp
  4. dry mustard seeds 1 tbsp
  5. coriander 1 tsp
  6. bay leaf 2-3 pcs.
  7. black pepper peas 10-20 pcs.
  8. allspice 8 pcs.
  9. onions 1-2 pcs.
  10. garlic 6-7 tooth.
  11. water 100 ml.
  12. vinegar 9% -100 ml. taste
  13. 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.