The pickled mushrooms were only prepared by my husband according to his own recipe. It turned out to be so delicious that I couldn’t tear myself apart! We serve appetizers like this for holidays and family meals.
Salt – 40 grams
Sugar – 20 grams
Water – 1 liter
Mushrooms – 500 grams
Bay leaf – 2 pieces
Dill – bunch
Hot pepper – 1/2 piece
Garlic – 2 cloves
Table vinegar (6%) – 2 tablespoons
Vegetable oil – 3 tablespoons
Pour salt, and granulated sugar into a small saucepan, fill with water, and put on fire. When the water boils, add peppercorns, coriander, and bay leaf, and spread the chopped champignons. Cooking for ten minutes.
We shift the mushrooms into a container and sprinkle them with chopped dill and finely chopped hot pepper. Add the garlic, passed through the press, and pour in the vinegar and vegetable oil.
Then pour the broth, close the container with a lid, and put it in the refrigerator for 24 hours.