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Pickled milk mushrooms and waves in banks

0
3258
Kitchen Eastern European
Calorie content 14.6 kcal
Portions 2 p.
Cooking time 2 days
Proteins * 0.2 g
Fats * 0.1 g
Carbohydrates* 3.4 gr.
* per 100 gr. product
Pickled milk mushrooms and waves in banks
Content

Milks and lumps can taste bitter, but with proper handling, this can be easily avoided. Following this recipe, you will get very tasty pickled mushrooms, which are also perfectly stored all winter.

Ingredients

Cooking process

step 1 out of 4
Sort out the mushrooms from the debris, rinse thoroughly with cold water and soak for 2 days, while changing the water 2-3 times a day. Then boil the milk mushrooms and bullocks in slightly salted water. Place them in a colander and wait for the water to drain.
step 2 out of 4
Pour water into a saucepan, add salt, sugar, dill and bay leaf. Bring the marinade to a boil.
step 3 out of 4
Put the mushrooms in the marinade, bring the contents of the pan to a boil, then cook for 15-20 minutes. Then pour in the vinegar and cook for another 15 minutes.
step 4 out of 4
Wash and sterilize jars for preparation. Arrange the mushrooms in dry jars, fill them with marinade and close tightly with lids. Turn the jars upside down and wrap them in a blanket until they cool completely. Store pickled mushrooms in a cool, dark place.

Bon Appetit!

 

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