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Pickled champignons fast at home

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4 servings
12 hours

Champignons - 500 g, Vinegar - 2 tbsp, Vegetable oil - 50 ml, Garlic - 3 teeth, Water - 50 ml, Cloves - 1 pc., Pepper peas - 10 pcs., Bay leaf - 2 pcs., Sugar - 1 teaspoon., Salt - 1 teaspoon.

Prepare all the ingredients to make pickled champignons at home. You should carefully consider the choice of mushrooms, it is especially important to take into account their size. It is better to buy champignons the same, even, medium size, since too small mushrooms when cooking significantly reduce in size, and too large ones will have to be cut into pieces, since they may not fit into beautiful jars, and it is less convenient to eat large mushrooms.

The first step is to prepare a future marinade. To do this, pour water and table 9% vinegar into a saucepan, pour salt and sugar, put peas, cloves and bay leaves, lay out garlic, first cutting its cloves with small plates, and pour in vegetable oil.

The next step is to prepare the champignons themselves directly for preparation. Wash mushrooms with quick movements under running water from sand and other contaminants, if desired, remove the so-called "skirt" for greater aesthetics. If champignons are very large, then at this stage they must be cut into parts.

Transfer the prepared champignons to a pan with marinade. As you can see in the photo, only the first row of champignons touches the marinade, but do not worry, when cooking, the champignons will release their moisture and decrease in size, so all the fungi will boil well in a fragrant marinade.

Place the pot of mushrooms on the stove and bring the marinade to a boil. After boiling, cook the mushrooms for 7 minutes, sometimes stirring the champignons. As you can see, all the fungi are well positioned along the bottom of the pan in one row and boiled well in the marinade. After the expiration of time, remove the pan from the heat, remove the formed foam from the marinade surface and allow the mushrooms with marinade to cool completely.

Transfer the cooled mushrooms to a sterilized glass jar, pour over an aromatic marinade with garlic and spices, cover the jar with a lid and put in the refrigerator overnight. Champignons prepared according to this recipe can be stored in the refrigerator for another 2-3 weeks.