PICKLED CHAMPIGNONS FOR WINTER AND HOLIDAY

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Autumn is the time to preserve mushrooms, and by the holiday it will not be amiss to prepare a couple of jars. Often to the solemn feast served side dishes and all kinds of salads, the recipe of which includes pickled mushrooms. Due to the presence of essential oils, each dish with mushrooms has a pleasant and unique taste. In combination with minced meat or fish, juicy fillings for homemade baking are obtained.
Canned mushrooms in the marinade have low calorie content, so they can be included in the diet and vegetarian diet. Mushrooms contain a complex of amino acids and trace elements necessary for the human body.

At home, it is quite possible to cook pickled, sweet-spicy mushrooms. If you know a lot about forest mushrooms and chanterelles, feel free to pickle them according to this recipe.

The time spent is 40 minutes.
Exit - 3-4 jars of 0.5 liters.
The calorie content of 100 g of the dish is 27.6 kcal.

Ingredients

Required Products:

fresh champignons - 1.4 kg;
onions - 150 g;
black pepper peas - 1 teaspoon;
dried or fresh dill - 2 tablespoons;
grain mustard - 2 tablespoons;

For marinade:

water - 1200 ml;
salt - 30-40 g;
table or apple vinegar - 0.5 cups;
granulated sugar - 100 g.

The order and method of preparation of pickled champignons

1. Wash the mushrooms (or other mushrooms to your taste). Remove the windshield and damaged parts with a knife. Preserve small mushrooms as a whole, cut medium and large fruits into 2-4 parts.

2. Put the mushrooms in cold water, boil. Cook the mushrooms for 10 minutes, reducing the heat, cool, drain the water.

3. Boil clean water for the marinade. Attach granulated sugar, pour in salt, mix the ingredients until completely dissolved. Add vinegar last, immediately remove the dishes from the heat.
4. Wash and steam the cans. Sprinkle some spices and onions at the bottom of each, use the rest to sprinkle each layer of mushrooms. Try to densely fill the containers with mushrooms, add a pinch of dill and mustard on top. Gently fill the canned food with a hot marinade, cork hermetically.