Pickled champignons

Nowadays, when a person is in constant pursuit of material benefits, many of us are completely deprived of the pleasure of wandering through the forest in the fall and picking mushrooms, which can then be not only prepared and consumed, but also prepared for the winter. In addition to canning, pickling was and remains one of the most popular ways to preserve products.

Returning to mushrooms, it should be noted that champignons are most often pickled, because this type of wildlife is available at any time of the year. In addition, pickled champignons in modern stores are present in a wide range: from miniature pot-bellied glass jars to giant tins. They can be purchased both in general form and with cut thin plates.

It is noteworthy that the calorie content of pickled mushrooms is slightly higher than the same mushrooms in canned form - this is due to the composition of the ready-to-eat product, in which vinegar, salt and granulated sugar are present along with water. All these components undoubtedly not only extend the shelf life of pickled champignons, but also endow mushrooms with a savory taste and acid.

In addition to the above ingredients, numerous seasonings and spices are often present in pickled champignons. It is thanks to them that ready-made fungi are distinguished by a spicy aroma and a slightly insular taste. The most common spices commonly added to pickled champignons are black peppercorns, cloves, bay leaves, mustard seeds and dill.

Pickled champignons, made at home, are no doubt a fine winter preparation. However, the store version is practically in no way inferior to homemade pickled mushrooms - champignons are absolutely impossible to poison in any form. Of course, except when the product is overdue. Therefore, when purchasing not only pickled champignons, but also other products, always look at the shelf life, which must be indicated on the package.

Pickled champignons can be used not only as an excellent snack, but also as one of the components of numerous delicious meals. Most often, they are added to all kinds of salads, where they play the role of both a savory base and appetising decoration. For example, there are salads in which only whole mushrooms are needed - they are laid out on top of the finished dish, imitating mushroom clearing. By the way, due to the low calorie content of pickled champignons, dishes prepared on their basis are quite light and do not harm the figure.