Categories
Blanks for the winter
  1. home
  2. ➠ Mushrooms
  3. ➠ Mushrooms for the winter
  4. ➠ Pickled mushrooms - a proven recipe for the winter

Pickled mushrooms - a proven recipe for the winter

0
946
Kitchen Eastern European
Calorie content 16 kcal
Portions 2.5 l.
Cooking time 45 d.
Proteins * 1.5 gr.
Fats * 1.2 gr.
Carbohydrates* 1.8 gr.
* per 100 gr. product
Pickled mushrooms - a proven recipe for the winter
Content

Honey mushrooms are excellent mushrooms that grow in bunches and you do not need to hunt for them for a long time to collect a large amount. If you like pickled mushrooms, then I advise you to use this recipe and cook delicious pickled mushrooms for the winter.

Ingredients

Cooking process

step 1 out of 7
Sort the mushrooms thoroughly and clean them of debris. Put the prepared mushrooms in a deep colander and rinse thoroughly under cold running water several times. Then let it sit for a while to allow the excess liquid to glass. Peel the garlic and rinse under water. Rinse the dill umbrellas and shake off excess moisture.
step 2 out of 7
Pour cold water into a deep saucepan with a thick bottom. Add 1.5 tablespoons of table salt to a saucepan. Lay out the prepared mushrooms. Place over medium heat and bring to a boil.
step 3 out of 7
Reduce heat and simmer for about 5-7 minutes, periodically skimming off the resulting foam. Then drain through a sieve or colander and leave for a while to allow excess liquid to glass. Wash the jars thoroughly and sterilize them in the oven or microwave. Pour boiling water over the lids.
step 4 out of 7
Spread the boiled mushrooms up to half of the sterile half-liter cans, tamping well. Add a clove of garlic and a dill umbrella to each jar.
step 5 out of 7
Prepare the marinade. Pour the required amount of drinking water into a saucepan with a thick bottom and add table salt. Put on fire and bring to a boil. Boil the marinade for another 5-7 minutes, then pour in the vinegar essence, stir and immediately remove from heat. Gently fill the jars with honey mushrooms with hot marinade.
step 6 out of 7
Close well with nylon caps or roll up the caps with a seaming machine. Turn the jars with mushrooms upside down, wrap them in a warm blanket and leave them in this form until they cool completely. When completely cool, turn the jars over and transfer them to a cool, dark place for storage.
step 7 out of 7
After about 1.5 months, the pickled mushrooms will be ready to eat.

Bon Appetit!

Similar recipes

leave a comment

Name
Email
Text *