Pickled mushrooms in 15 minutes

Mix all the ingredients in one pot:

• water (100 ml);
• vegetable oil (2 tbsp);
• black pepper (20 peppercorns);
• bay leaf (2 leaves);
• vinegar 9% (4 tbsp);
• erythritol (2 tsp);
• salt (2 tsp);
• garlic (6 cloves).

Place it on the stove and add mushrooms (1 kg).

Don’t worry if the brine doesn’t completely cover the mushrooms — that’s normal. As they heat up, the mushrooms will release juices and immerse in the marinade.

Bring the mixture to a boil, then cook the mushrooms over medium heat for another 5 minutes.

After that, turn off the stove and let the mushrooms cool in the brine.