Quick pickled mushrooms: ready to eat already after cooling

Pickled champignons are a great appetizer for both festive table and for every day. And you can cook them very quickly if you use the following technology. They will be ready to eat as soon as they cool down.

The idea of cooking quick pickled champignons was published on the Instagram page of food blogger Olena with the nickname olena_mykolaivna56. The mushrooms are moderately salty and spicy.

Ingredients:

• champignons - 1 kg.

For the marinade:

• sugar - 3 tbsp
• salt - 1 tbsp
• black peppercorns and allspice - 10 pieces each
• bay leaves - 4-5 pieces
• garlic - 5-6 cloves
• 9% vinegar - 75 ml

Method of preparation:

1. Pour all the spices and garlic into a saucepan.

2. Add the vinegar.

3. Put on fire.

4. Wait a minute.

5. Do not clean the mushrooms, just wash them well.

6. Put everything in a saucepan, cover and leave on low heat until it boils.

7. Do not add water.

8. When it boils, turn the heat up and boil for 8-9 minutes. Mushrooms release their juice, so you don't need water.

9. Then turn it off and let it cool with the lid closed.

10. You can use it immediately or put it in sterilized jars and close them with sterilized lids.