Pickled white mushrooms.
Champignons stay white even after pickling!
"Another recipe for pickled champignons" - you say and you will be right! But I was for a recipe in which the would remain white even after , just like their store version, and could not find.
That is why I am posting it, but in my own interpretation and to my liking.
It is not a shame to serve such mushrooms to the table - they are juicy, white, spicy and incredibly tasty!
White marinated champignons are an ideal snack with a glass of chilled alcohol. The secret of their preparation is citric acid, but read about this in the recipe.
So, let's prepare all the products, herbs and spices and start cooking!
Ingredients
White champignons - 300 g
Citric acid - 2 pinches
Hot pepper - 2 pcs.
Salt - 0.5 tsp
Granulated sugar - 0.5 tbsp.
Bay leaf - 3-4 pcs.
Vinegar 9% - 1.5 tbsp
Water - 250-300 ml
Allspice peas - 10 pcs.
Garlic - 5 cloves
Vegetable oil - 2 tablespoons
Pickled white mushrooms.
Step by step recipe
Pour salt, bay leaves, granulated sugar, allspice peas, citric acid, a couple of pieces of hot pepper into a saucepan, but without cutting them. Peel the garlic cloves and cut them into a saucepan.
Pour in 9% vinegar, vegetable oil, hot water and boil. Dip the washed white mushrooms into the marinade. Small specimens look the most attractive in the appetizer - choose them if possible.
Boil for 5-7 minutes and remove the container from the heat, but we will not remove the mushrooms from the marinade, but leave it to cool right in it. During cooling, the mushrooms will absorb all the spices and become insanely delicious!
After all the contents of the pan have cooled down and the mushrooms are reduced by one and a half times, move them to a jar, container, etc., pouring the same marinade.
Now it can be seen that the mushrooms have not darkened, leaving their white color. We will seal with a lid and store in the refrigerator for about 5-7 days, unless, of course, we eat them earlier!
Why buy white pickled champignons in a store or supermarket with various harmful additives when you can cook them at home ?!
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