Spicy pickled mushrooms (champignons)

Spicy pickled mushrooms (champignons)


Champignons — 500 g
Vinegar ( 9%) — 60 ml
Vegetable oil — 120 ml
Garlic — 3 cloves
Black pepper (peas) — 10 pcs.
Sugar — 2 tsp.
Salt — 1 tsp.
Bay leaf — 4 pcs.


  1. Wash the champignons, cut the large champignons into 4 parts, half medium, small ones can be left intact.
  2. In a saucepan where you will boil mushrooms, cook marinade: mix vinegar, oil, sugar, salt, add peppercorns and bay leaf.
  3. Put the mushrooms in the marinade and squeeze the garlic through a press.
  4. Cook, stirring, after boiling for 5 minutes. At first it seems that there is little fluid, but the mushrooms will very quickly release a lot of juice.
  5. Put the mushrooms in a jar, cool and put in the refrigerator for 4 hours. After 4 hours you can eat.
Spicy pickled mushrooms (champignons)
Spicy pickled mushrooms (champignons)

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