Pickled mushrooms with citric acid
0
1502
Kitchen
Eastern European
Calorie content
18.5 kcal
Portions
5 l.
Cooking time
80 minutes
Proteins *
1.3 gr.
Fats *
0.8 gr.
Carbohydrates*
1.8 gr.
Autumn is a wonderful time, which is rich in such wonderful gifts as mushrooms. Many housewives harvest mushrooms for the winter with vinegar, but I want to share a simple and quick recipe for pickled mushrooms with citric acid. The cooking process is complicated only by the preliminary processing of the mushrooms.
Ingredients
Cooking process
Prepare 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. Pour the required amount of drinking water into a deep saucepan, put on medium heat and bring to a boil. Then add the amount of table salt and citric acid indicated in the recipe.
Put the prepared mushrooms in a boiling marinade, add bay leaves, black peppercorns and allspice peas, then reduce the heat and cook the mushrooms for 15-20 minutes, stirring occasionally. Rinse blackcurrant leaves and dill umbrellas under water. Peel the garlic, rinse under water and cut into several pieces.
Place dill umbrellas, black currant leaves and garlic in sterile jars. Fill the jars with mushrooms, cover with hot aromatic marinade and roll up with sterile lids using a seaming machine. Turn the jars with mushrooms upside down, wrap them in a warm blanket and leave in this position until they cool completely for about a day.
Bon Appetit!