Marinated champignons

Description

If you have never cooked pickled champignons in your life, then by all means do it. They are good in every way! Firstly, this appetizer has a surprisingly spicy taste. Secondly, it is prepared quite simply, and most importantly, quickly. Finally, pickled champignons can be made at any time, in any season, when you want to. At least for Easter, at least for the New Year! After all, as you know, champignons can be bought without any problems at the nearest convenience store, and at a very affordable price. And then everything is simple: follow the instructions of our recipe and enjoy new, certainly pleasant gastronomic experiences!

Cooking

Step 1

Prepare mushrooms for pickling. To do this, clean the mushrooms and wipe with a damp cloth (do not wash, otherwise they will get wet). Then put in a wide saucepan, pour water mixed with 0.5 tbsp. l. vinegar.

Step 2

Place the saucepan with mushrooms over high heat and bring to a boil. Remove the foam with a slotted spoon, reduce the heat to medium and cook for 15 minutes. Throw the mushrooms in a colander.

Step 3

Peel the onion and garlic for the marinade, finely chop. Wash red pepper, dry and cut in half. Remove the stalk with seeds, finely chop the pulp.

Step 4

Sort the dill and green onions for the marinade, then rinse with running water and dry well, spreading out on a paper towel. Finely chop the greens.

Step 5

Place prepared mushrooms in a large bowl. Add onion, garlic, pepper, herbs, sugar and salt. Mix. Put the bay leaf, pour in the remaining vinegar. Cover the bowl with champignons with cling film and leave at room temperature for 2 hours.