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Pickled mushrooms without sterilization

0
1014
Kitchen Eastern European
Calorie content 16.2 kcal
Portions 3 l.
Cooking time 11 h.
Proteins * 0.5 gr.
Fats * 0.6 g
Carbohydrates* 3.5 gr.
* per 100 gr. product
Pickled mushrooms without sterilization
Content

Honey mushrooms grow on stumps and dead wood in large groups. Fragrant mushrooms, generous in harvest, have a delicate taste and are suitable for a variety of delicious dishes. They are successfully salted, pickled, boiled and roasted. I want to share a recipe for pickled mushrooms without sterilization.

Ingredients

Cooking process

step 1 out of 12
Prepare the necessary spices for canning honey agarics.
step 2 out of 12
Sort the mushrooms carefully.
step 3 out of 12
Put the prepared mushrooms in a deep colander and rinse thoroughly under cold running water.
step 4 out of 12
Put the washed mushrooms in a deep saucepan with a thick bottom.
step 5 out of 12
Fill with cold water so that the water completely covers the honey agarics.
step 6 out of 12
Add 1 tablespoon of table salt to a saucepan. Place over medium heat and bring to a boil. Reduce heat and simmer for about 1.5 hours, periodically skimming off the resulting foam.
step 7 out of 12
Then remove from heat and put bay leaves, allspice peas, mustard seeds and dill umbrellas in a saucepan. Cool completely. This will take about 6-8 hours. I most often leave it for the whole night, and in the morning I continue to preserve it.
step 8 out of 12
Drain the cooled mushrooms through a colander.
step 9 out of 12
Wash honey mushrooms with boiled water and leave excess liquid to drain for a few minutes. Prepare the jars, wash and sterilize them in the oven, microwave, or water bath. Pour boiling water over the lids or simmer in a saucepan for about 10 minutes.
step 10 out of 12
Spread the boiled and washed mushrooms evenly in sterile jars. Prepare the marinade. Pour the required amount of drinking water into a saucepan with a thick bottom, add salt, dill umbrellas, bay leaves, granulated sugar and black peppercorns. Put on fire and bring to a boil. Boil the marinade for another 5-7 minutes, then pour in the vinegar, stir and immediately remove from heat.
step 11 out of 12
Pour the jars with honey mushrooms with hot aromatic marinade.
step 12 out of 12
Screw tight with sterile caps. Turn the jars with mushrooms upside down, wrap them in a warm blanket and leave them in this state until they cool completely for about a day. After cooling completely, turn the jars over and transfer to a cool, dark place for storage.

Bon Appetit!

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