Ingredients
This recipe is for a fixed batch — the ingredient proportions cannot be scaled proportionally.
- Button mushrooms500 g
- Vinegar2 tbsp9%
- Vegetable oil50 mlrefined
- Garlic3 cloves
- Water50 mlfiltered or bottled
- Cloves1 pcs
- Peppercorns10 pcs
- Bay leaf2 pcs
- Sugar1 tsp
- Salt1 tsp
Nutrition
per 100 g
- Calories
- 95 kcal
- Protein
- 3 g
- Fat
- 8 g
- Carbohydrates
- 2 g
Instructions
Prepare the ingredients. It is best to use medium-sized button mushrooms of uniform size — small ones will shrink a lot during cooking, and large ones should be cut into pieces.
Pour the water and vinegar into a saucepan, add the salt and sugar, add the peppercorns, cloves and bay leaf. Add the garlic, cut into slices. Pour in the vegetable oil.
Quickly rinse the mushrooms under running water to remove dirt.
Transfer the button mushrooms to the saucepan with the marinade.
Place the saucepan with the mushrooms on the stove and bring the marinade to a boil. After boiling, cook the mushrooms for about 7 minutes, stirring occasionally. Then remove the saucepan from the heat, skim the foam from the surface of the marinade, and let the mushrooms and marinade cool completely.
Transfer the cooled mushrooms to a sterilized glass jar, pour the marinade over them, close with a lid, and refrigerate overnight.
Serve the very tasty pickled button mushrooms with carrots, bell pepper and herbs as an appetizer, drizzled with oil. Enjoy!
