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On any table, snacks turn out to be win-win dishes - today I want to share with you one of my favorite recipes for pickled champignons, in a spicy marinade with herbs.
Cooking ingredients:
Champignons - 500 g-1 kg
Greens - dill, parsley
Garlic - 3-5 cloves
Hot pepper - 1 pod
Paprika (flakes) - 1/2 tsp l.
Sugar - 1 tbsp. l.
Vinegar 9% - 1 tbsp l.
Vegetable oil - 2 tbsp. l.
For the marinade:
Water - 1 l
Salt - 1.5 tbsp l. (40 g)
Bay leaf - 2 pcs.
Allspice - 5-7 peas
Citric acid (powder) - 1/2 tsp l.
In principle, any mushrooms are suitable for pickling, only large ones you have to cut - and small ones do not need to be subjected to such a "procedure", they just need to be washed. In addition, small champignons look more beautiful in the dish.
To prepare the marinade, pour water into a saucepan, put salt, citric acid, bay leaf, a few peas of allspice and put on the stove, wait for it to boil.
When the marinade boils, put the prepared mushrooms, and boil them over medium heat for 7-10 minutes.
And in the meantime... Chop the greens, squeeze the garlic through a garlic press or rub on a fine grater. As for hot peppers - if you use fresh, then chop it finely. I use dried hot pepper pod, so I'll just crush it.
We put the prepared ingredients in a bowl (in the one in which the mushrooms will be pickled), pour in vegetable oil, vinegar, add sugar, dried paprika flakes (if there is none, then do not put it), mix.
10 minutes have passed - we shift the mushrooms from the marinade into a bowl in the aromatic mixture, and also pour the marinade so that it covers the mushrooms. Stir, leave it open on the table, until the marinade cools. Then we cover it with a lid and put it in the refrigerator for marinating for several hours - 3-4 hours are enough for me. Cook, taste, Bon appetit!