Marinated champignons

Marinated champignons are an ideal snack for a holiday table. Pickling champignons at home is not difficult.
Time:40 min. Exit:a half liter pot.


  • - champignons - 500 g
  • - salt - 1 tbsp. l. (without a hill);
  • - sugar - 1⁄2 tbsp. l;
  • - carnation - 3 buds
  • - sweet pepper - 4 pieces
  • - black pepper - 6 pcs.
  • - laurel leaf - 1-2 pcs;
  • - sunflower oil - 1 tbsp. l .;
  • - vinegar - 1 tbsp. l
  • - water - 250 ml
Required products. src="" style="max-width: 100%;" alt="Marinated champignons"> Small champignons are more suitable for marinating. Champignons poured into a colander, quickly wash them.
Marinated champignons
Pour water into a saucepan according to the recipe. Recruit a tablespoon of salt. After pouring a slide from a spoonful of salt, pour salt into the water.
Marinated mushrooms
Pour half a tablespoon of sugar into a saucepan with water. Marinated champignons If you bought large champignons,then they should be cut into slices. We do not grind mushrooms too small, but cut them into large beautiful slices (keep in mind that when boiling, the pieces of mushrooms will decrease). Small champignons are left intact.
Marinated champignons
Pour the champignons into a prepared saucepan with water. At first, it seems that the water is not enough, but during the cooking of champignons, the water will completely cover the mushrooms due to the juice released from them. Put a saucepan with champignons on the stove.
Marinated champignons
A lot of foam is formed when boiling water. Collect the resulting foam and throw it away. On low heat with the lid closed, boil the mushrooms for 20 minutes. Then we add a leaf of laurel.
Marinated champignons
Add spices to the marinade according to the recipe: pepper, cloves, fennel seeds.
Pickled champignons
Pour apple vinegar into marinade.
Marinated champignons
Cooking mushrooms now with spices and vinegar for another 15 minutes.
Marinated champignons
Now remove the saucepan from the heat.The cooled mushrooms are placed together with the marinade in a half-liter glass jar.
Marinated champignons
Pour mushrooms with sunflower oil on top. Cover the jar with mushrooms with a capron lid, put in the fridge overnight so that the mushrooms are infused. Marinated mushrooms in this recipe are stored in the cold for several days.