If you love all sorts of pickles and are trying to make the preparations more varied, then I suggest you pay attention to the recipe for pickled champignons for the winter. Of course, many culinary specialists now imagine ways in which you can pickle mushrooms in a few hours - and the result is excellent. But if you still want to see pickled mushrooms on the shelves of the bins, which can be served at any time or used to make salads, then join us.
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Ingredients:
Champignons - 1 kg
Water - 600 ml
Garlic - 3 cloves
Dill - 6 branches
Vinegar - 4.5 tablespoons
Sugar - 3 tsp
Salt - 3 tsp
Peppercorns - 0.5 tsp
Description:
Prepare all ingredients according to the list. Champignons can be used in any size, but the smaller they are, the more attractive the appetizer will look. Prepare three half-liter jars.
Let's prepare the marinade. To do this, pour water (600 ml) into the pan, add salt and sugar, add peppercorns. You can also add bay leaves here. Boil the marinade for a couple of minutes. Do not add vinegar!
Wash and dry the mushrooms. Boil them for 5 minutes in a separate saucepan - not in the marinade! To get mushrooms from boiling water - drain it, we don't need it.
Wash prepared jars thoroughly, sterilize in a convenient way. Then boil the lids in boiling water for 10 minutes.
At the bottom of each jar, place a couple of sprigs of dill and a clove of garlic.
Dip the boiled mushrooms in a boiling marinade. Boil for 5 minutes.
Arrange hot mushrooms in jars. Pour the marinade next. Add 1.5 tablespoons of 9% vinegar to each jar.
Immediately roll up tightly. Immediately turn the cans upside down, wrap them in a blanket and leave them alone for a day.
You can store rolled pickled mushrooms in a cellar or pantry, even in an ordinary apartment.
Successful preparations for the winter!
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