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Crispy marinated milk mushrooms

3457

Kitchen Russian

Calorie content 14.3 kcal

Portions 4 l.

Cooking time 13 h.

Proteins * 0.1 g

Fats * 0.1 g

Carbohydrates* 3.5 gr.

Content

Here is an unusual recipe for preparing pickled crunchy milk mushrooms for the winter. This recipe assumes a minimum amount of time spent on cooking, and at the exit - juicy and crunchy milk mushrooms. Such an appetizer will delight both you and your loved ones, and will surprise guests with its unusual taste.

Ingredients

Cooking process

We place the milk mushrooms in a convenient container, fill it with water and leave for about 12 hours. If possible, you can leave the mushrooms for a day, while changing the water several times. This method of soaking will help rid the milk mushrooms of harmful substances and acids.

After a while, rinse the milk mushrooms thoroughly under running water. Chop the mushrooms into large pieces if necessary.

Let's prepare the marinade. Pour the required amount of water into a saucepan, add salt, granulated sugar, bay leaves, cloves, dill umbrellas, horseradish leaves, currants and cherries. We put the pan on the fire, after boiling, put the milk mushrooms in the marinade. Boil the mushrooms in the marinade for 30 minutes.

Peel the garlic, cut into slices and put in pre-sterilized jars along with black pepper. Next, fill the containers with mushrooms, fill them with marinade to the top, but without herbs and spices. If desired, add a small amount of garlic on top of the mushrooms.

We twist the jars with boiled lids and cool completely in the standard way - upside down under a warm blanket. Marinated crunchy milk mushrooms are ready!

Bon Appetit!