Pickled mushrooms are a highlight of any holiday table, a get-together with friends, or even just a family dinner. I haven't bought them in the store for a long time. The reason is simple: store-bought varieties are too sour! I don't know why manufacturers add so much vinegar, but these mushrooms are inedible; they ruin the flavor of salads.
Many will say that canning them yourself isn't all that cost-effective, but I disagree. Yes, mushrooms aren't cheap at the store, but you can buy them wholesale at a very reasonable price—almost half the price.
Of the many recipes for champignons, I settled on one – the mushrooms are not sour, and the combination of salt and sugar is perfect! So, I'm happy to share the recipe with you!
Ingredients for 1 liter of water:
- sugar and salt - 2 tablespoons each without a slide;
- vinegar – about 80-100 g (to taste);
- mustard seeds – 1 tsp.
You can also add bay leaves, etc., but we prefer the natural flavor of the mushrooms. I should point out right away that salt in our stores comes in varying degrees of saltiness, so be sure to taste the brine and add more or, conversely, water if necessary.
The main criterion for the brine is that it should be a little saltier than after opening the jar in winter.
The task is simple:
- First, I bought three boxes of mushrooms. Make sure they're not wilted.
- I pour them into a large bowl. There's a caveat here, too: do this in small batches and very carefully—champignons are delicate and break easily.
- I fill the mushrooms with water and leave them in for 40-50 minutes. This will allow the dirt on the skin to soak off, and any insects will crawl out.
- I carefully transfer the mushrooms to another container, trimming off the stem tips and any unsuitable parts. If necessary, I trim the skin.
- I put it in a saucepan.
- I add water and bring it to a boil. At first, the water darkens slightly, then more and more.
- The result is a dark brown liquid like this. Yes, boil for about 5 minutes, no more.
- We drain this water and fill the mushrooms with new clean water.
- Now boil for 10 minutes, adding salt and sugar. When you add them, the water will start bubbling—this is normal.
- Pour mustard seeds into sterile jars.
- I use this one - it's fragrant and has no foreign odors.
- I take out the mushrooms with a soft plastic slotted spoon (it’s convenient to press it down so that the mushrooms don’t fall out, but only fall into the jar). Filling jars.
- I boil the brine with the vinegar for another 5 minutes. I quickly pour it into the containers and seal them.
- I turn it over and insulate it – everything is according to standard.
- This is the transparent liquid that comes out.
Good, tasty champignons at a reasonable price with confidence in taste and quality!