Pickled champignons

Pickled champignons are fragrant pickled mushrooms that can be cooked at any time of the year.

Cooking time 20 minutes


Fresh champignons 300 g

Water 0, 5

Salt 1 tbsp l.

Sugar 1 tbsp. l.

Bay leaf 2 pcs

Black peppercorns 10 pcs

Garlic clove 2-3 pcs

Vegetable oil 2 tbsp. l.

Dill (greens) to taste

Vinegar 9% 1 tbsp. l.


Wash the mushrooms well and clean the caps.

Prepare the spices for the marinade, peel and chop the garlic, bay leaf, allspice, salt and sugar.

Put the spices in a saucepan, add water and vegetable oil.

Add mushrooms and cook for 15 minutes after boiling.

Add the bite and leave to cool completely.

Transfer to a jar and pour over the marinade. Leave in the refrigerator for a day.

Place the mushrooms in a bowl.

Season with finely chopped dill and small garlic cloves.

Marinated champignons are ready. Can be served at the table. Pickled mushrooms can be stored in the refrigerator for up to three days.

Bon appetit!