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Quick pickled champignons: can be eaten immediately after cooling

Kateryna YagovychFood
Recipe for quick pickled champignons. Source: taste.com

Pickled champignons are a delicious appetizer for a festive table. It's also very budget-friendly. And if you use the following technology, you can eat the product immediately after cooling.

The idea of cooking quick pickled champignons was published on the Instagram page of a food blogger with the nickname valway_ka_. The ingredients for the marinade are very simple.

Quick pickled champignons: can be eaten immediately after cooling

Ingredients for 0.5 kg of mushrooms:

  • 100 g of water
  • 50 g of vinegar
  • 50 g of vegetable oil
  • 1 tsp of salt
  • 1 tsp of sugar
  • 1-2 bay leaves
  • 2-3 cloves of garlic
  • peppercorns
  • cloves and dry mustard seeds if desired

Method of preparation:

Quick pickled champignons: can be eaten immediately after cooling

1. Wash the mushrooms. If large, cut them.

Quick pickled champignons: can be eaten immediately after cooling

2. Send to the pot with all the spices.

Quick pickled champignons: can be eaten immediately after cooling

3. After boiling, cook for 10 minutes.

4. Leave to cool completely.

Quick pickled champignons: can be eaten immediately after cooling

5. After cooling, you can eat it immediately, or you can put it in a jar with the marinade and refrigerate it

You can also find more recipes on OBOZ.UA:

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