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

Pickled mushrooms a simple recipe

0
1368
Kitchen Eastern European
Calorie content 13.1 kcal
Portions 1 l.
Cooking time 1 d.
Proteins * 0.1 g
Fats * 1 gr.
Carbohydrates* 3.5 gr.
* per 100 gr. product
Pickled mushrooms a simple recipe
Content

Camelina marinated for the winter is a real culinary discovery. It turns out a fragrant delicacy, which is not ashamed to offer guests or open and serve to relatives with boiled potatoes with meat.

Ingredients

Cooking process

step 1 out of 10
For pickling, prepare strong small specimens, preferably one size. If only large mushrooms are available, then they need to be cut into pieces. At the same time, during cooking, you need to take care of such chopped mushrooms, since they are more fragile.
step 2 out of 10
Rinse the mushrooms in cold water, then carefully catch the mushrooms with your hands or a slotted spoon, transfer to a colander. It is unacceptable to pour water with mushrooms immediately into a colander, because of this, the mushrooms can crumble.
step 3 out of 10
Put the pure mushrooms in a saucepan with boiling water, cook for 15 minutes.
step 4 out of 10
Remove the foam with a tablespoon.
step 5 out of 10
The mushrooms are cooked when they begin to sink to the bottom. Drain the liquid through a colander.
step 6 out of 10
For the marinade, mix 100 ml. water, salt, granulated sugar, vegetable oil, bay leaves and black peppercorns.
step 7 out of 10
Boil the marinade and pour in the vinegar essence.
step 8 out of 10
Put the mushrooms in the marinade, cook after boiling for 4 minutes.
step 9 out of 10
At the end of cooking, put in the chopped garlic cloves and stir. Turn off the fire.
step 10 out of 10
Distribute the marinated mushrooms in sterile jars, pour over the marinade and tighten with sterile screw caps. Allow the blanks to cool upside down under a blanket and move to the basement for storage.

Bon Appetit!

Similar recipes

leave a comment

Name
Email
Text *