Pickled champignons
- Nutrition Facts
- Calories: 27
- Protein: 4.2
- Fats: 1
- Carbohydrates: 0.1
If you decide that it's time to learn how to pickle champignons, we have already prepared a delicious and simple recipe! In addition, this is a very quick recipe, which is also important. The list of ingredients is minimal, no special skills are required - HozOboz is happy to offer this recipe for pickled champignons. They can be eaten as an independent snack, or can be used as an ingredient in a variety of salads.
History of the dish
Who and, most importantly, when he first came up with a recipe for pickled champignons for the winter is unknown. But the history of pickling is certainly not new. It is known for certain that canned foods were already in the era of the pharaohs. When excavations were carried out in the tomb of Tutankhamen, clay jugs were found, and inside - duck meat “soaked” in olive oil. It must have been a delicacy!
A little later, the Roman senator Mark Porcius Cato the Elder wrote in his work that in order to experience the pleasure of grape juice all year round, it is necessary to pour it into an amphora, clog it, and then leave it for thirty days in a pool. It's good that today we can afford to marinate or preserve food - and they will be ready much earlier than in a month. Especially when it comes to recipes like this one.
Ingredients
- Mushrooms - 450-500 g
- Vegetable oil - 4 tablespoons
- Vinegar - 4 tablespoons
- Allspice - 7 pcs.
- Carnation - 4 pcs.
- Salt - 1-2 tablespoons
- Sugar - 1-2 tablespoons
- Mustard seeds - 1.5 tablespoons
Cooking
- This recipe for delicious pickled champignons requires the following ingredients: champignons proper, mustard seeds, vinegar, vegetable oil, allspice, cloves, bay leaf, salt and pepper.
Ingredients for cooking
- We put all the ingredients in a large saucepan, except for mushrooms, vinegar and vegetable oil - their time will come a little later.
Place salt, sugar, pepper, cloves, bay leaf and mustard seeds in a saucepan
- Pour water into the pan, put it on the fire and bring to a boil. Add vegetable oil and vinegar.
Pour everything with water, bring to a boil and add vegetable oil and vinegar
- When the water boils, it's time to go to the pan and champignons. We cook them for a short time - literally 12 minutes.
Place mushrooms in boiling water and cook for 12 minutes
- In the jar in which you are going to store pickled champignons, put, in fact, the mushrooms and pour the marinade. Close the lid and cool completely. When the mushrooms have cooled, they can be safely stored in the refrigerator for a week. But, if you want to keep them until winter, then the jar and lid must first be sterilized, and then roll up the mushrooms.
We put the mushrooms in a jar and pour the marinade. Cool and store in the refrigerator
- You can eat pickled champignons as soon as they cool down.
Bon appetit!
The benefits of the dish
Apparently, the biggest benefit of this dish is its incredibly low calorie content. But this is not their only advantage, fortunately. For example, homemade marinated mushrooms contain zinc. This mineral can reduce cravings for sweets and even alcohol.
Mushrooms, as we mentioned above, contain zinc, a mineral that reduces cravings for sweets and even alcohol. Zinc also has a chic property to improve potency in men.
And these wonderful gifts of the forest affect women as an aphrodisiac. Pickled champignons also contain B vitamins, which are very important for our nervous system. And yet there is iron, potassium, phosphorus ... In short, doctors strongly recommend using pickled (and not only pickled) champignons for obesity, as well as for metabolic disorders. The problem of high cholesterol is also an indicator to lean on mushrooms. So tell us what you cook from mushrooms and let's repeat your culinary exploits together. Your HozOboz!
