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Pickled milk mushrooms with citric acid

2679

Kitchen Russian

Calorie content 16 kcal

Portions 1 l.

Cooking time 50 minutes

Proteins * 1.8 gr.

Fats * 0.8 gr.

Carbohydrates* 0.5 gr.

Content

We offer you a recipe for delicious crispy marinated white milk mushrooms. In the process of preparing the marinade, we will use a variety of spices: such as star anise, cloves, black pepper - they will add a spicy aroma to the mushrooms, a small amount of citric acid will add a pleasant sourness to the mushrooms. Mushrooms rolled up according to our recipe keep well for several months. To serve pickled milk mushrooms on the table, you just need to open the jar, add a little onion and season them with vegetable oil.

Ingredients

White milk mushrooms 1 kg Water 400 ml. Salt 1 tsp Black peppercorns 6 - 8 pcs. Bay leaf 2 - 4 pcs. Carnation 2 - 4 pcs. Badian 2 - 4 pcs. Lemon acid 3 gr. Table vinegar 9% 50 ml.

Cooking process

It is recommended to marinate white milk mushrooms no later than 24 hours after they are harvested. We clean them from moss and needles and rinse them several times under running cool water. Cut them into large cubes and toss them into a saucepan with boiling salted water. After boiling, remove the resulting foam and boil over medium heat for 8-10 minutes.

Pour water into a clean saucepan, put on fire and bring to a boil. Add salt and sugar, spices, mix and boil for 2 minutes, then add vinegar and remove from heat.

Throw the boiled mushrooms in a colander and leave for 10-15 minutes to drain the water.

We put the finished boiled mushrooms in pre-sterilized jars, add citric acid and fill with hot marinade. Tightly tighten the jars with boiled lids and turn them upside down. We leave the jars with mushrooms until they cool completely at room temperature, after which we put them in a cool dark place for storage.