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Instant pickled milk mushrooms

0
4793
Kitchen Russian
Calorie content 15.5 kcal
Portions 1 l.
Cooking time 40 minutes
Proteins * 1.3 gr.
Fats * 0.8 gr.
Carbohydrates* 1.8 gr.
* per 100 gr. product
Instant pickled milk mushrooms
Content

Mushroom lovers will definitely appreciate the recipe for instant pickled milk mushrooms. Mushrooms cooked using it are so tender, juicy and aromatic that it is simply impossible to tear themselves away from them. In addition, it is pleasant not only to eat them, but also to treat them to dear guests.

Ingredients

Cooking process

step 1 out of 6
Sort out the milk mushrooms. Soak the mushrooms in cold water, rinse them thoroughly from dirt. Cut large milk mushrooms into several parts.
step 2 out of 6
Boil water in a large saucepan. Add salt. Send mushrooms to salted water.
step 3 out of 6
Add bay leaf, black peppercorns, tooth leaf and dill umbrellas to the saucepan. Cook the milk mushrooms over low heat, periodically skimming off the foam, for about 20 minutes.
step 4 out of 6
Drain the ready-made mushrooms, but do not pour out the water, as it is useful for the marinade.
step 5 out of 6
Sterilize jars and lids for preserving milk mushrooms. Place the mushrooms tightly in jars, pour the marinade over them.
step 6 out of 6
Close the jars with lids. Allow the milk mushrooms to cool completely. For storage, rearrange the instant pickled milk mushrooms in the refrigerator, basement or other cool room. Bon Appetit!

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