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Marinated Champignons with Vinegar at Home
Instructions
For marinating I choose small champignons (2–3 cm in diameter) – they look prettier in the jar, fit whole into the mouth and soak up the marinade better. Wash the mushrooms thoroughly under cold running water, removing any remaining soil and darkened spots. Do not soak the champignons – they will absorb water and turn watery.
If the mushrooms are large (more than 4 cm in diameter), cut them in half or into quarters – that way they marinate more evenly. Leave the small mushrooms whole – they are the most appetising in the finished dish. Trim the tips of the stems if they have dried out or darkened. Weigh the prepared mushrooms – you should have about 1 kg.
In a large pot bring 2–3 litres of water without salt to the boil. Drop the prepared champignons into the boiling water and boil for exactly 5 minutes, skimming off the foam with a slotted spoon – the foam contains impurities and protein clots. Do not overcook – the mushrooms should stay firm, as they will cook further in the marinade. Tip the mushrooms into a colander and let the water drain.
While the mushrooms are boiling, prepare the marinade. Pour 1 litre of water into a clean pot, add 4 teaspoons of salt, 2 teaspoons of sugar, 3 bay leaves, 8–10 black peppercorns and 6 tablespoons of vegetable oil. The oil forms a protective film on the mushrooms and makes them glossy. Bring the marinade to the boil, stirring so that the salt and sugar dissolve completely. Boil for 1 minute to release the aroma of the spices.
Take the pot of marinade off the heat and pour in 100 ml of 9% vinegar. Add the vinegar right at the end, after boiling – that way it keeps its preserving properties and does not evaporate. Stir and return to the heat. Transfer the boiled mushrooms into the boiling marinade and cook for another 5 minutes over medium heat – during this time the mushrooms soak up the spices and acidity.
While the mushrooms cook in the marinade, prepare the jars. Wash them with baking soda and hot water, then sterilise them: hold them over steam for 5–7 minutes or heat them in the oven at 120 °C for 15 minutes. Pour boiling water over the lids and leave for 5 minutes – they must be sterile too.
Spoon the hot mushrooms into the sterilised jars, distributing the spices (bay leaf, peppercorns) evenly. Fill the jars about two-thirds full with mushrooms, then pour in the hot marinade right to the top – no air should be left in the jar. The marinade should completely cover the mushrooms.
Seal the jars with sterilised lids using a sealing key, or screw on the screw-top lids as far as they will go. Check the seal: turn the jar over – no marinade should leak out. If it leaks, seal it again or change the lid.
Turn the sealed jars upside down and leave them to cool on a towel at room temperature – turned over, the air under the lid is additionally sterilised. Once fully cooled (8–12 hours), put them in the refrigerator or a cool dark place. After 24 hours the marinated champignons are completely ready to eat!
Tips
- 1
Choose small champignons with tightly closed caps – they look prettier in the jar and soak up the marinade better. Cut large mushrooms into pieces.
- 2
For more aromatic mushrooms, add a dill umbel, 2–3 cloves of garlic or a pinch of mustard seeds to the marinade – they give an interesting flavour accent.
- 3
Marinated champignons can be used as an ingredient for salads, pizza and snacks, or served as a standalone dish with herbs and onion.
- 4
Keep an opened jar in the refrigerator for no more than 5 days. Take the mushrooms out only with a clean fork – otherwise they will spoil quickly.
FAQ
Which vinegar is best for marinating? +
Table vinegar 9% or apple cider vinegar of the same strength will do. Apple cider vinegar gives a milder, fruity taste. Wine vinegar adds a refined sourness. Do not use 70% vinegar essence without diluting it – always dilute it to 9%.
Can large champignons be marinated whole? +
It is not advisable – large whole mushrooms do not soak up the marinade well and the centre stays bland. Cut them into halves or quarters so the flavour is even. The ideal size for the pieces is 2–3 cm.
How long do marinated champignons keep? +
In sealed jars in a cool dark place – up to 6 months. In the refrigerator without sealing (simply under a plastic lid) – up to 2 weeks. Keep an opened jar in the refrigerator and eat it within 5 days.
Why have the mushrooms darkened after marinating? +
Champignons darken from contact with air or metal. Use a stainless steel or enamelled pot. The mushrooms should be completely covered by the marinade. Darkening does not affect the taste, but it looks less appetising.
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