Categories
Blanks for the winter
  1. home
  2. ➠ Mushrooms
  3. ➠ Mushrooms for the winter
  4. ➠ Pickled mushrooms with butter

Pickled mushrooms with butter

0
2102
Kitchen Eastern European
Calorie content 13.1 kcal
Portions 1 l.
Cooking time 70 minutes
Proteins * 0.1 g
Fats * 1 gr.
Carbohydrates* 3.5 gr.
* per 100 gr. product
Pickled mushrooms with butter
Content

I want to share a recipe for pickled mushrooms with butter. This recipe has long been used in our family from generation to generation. I learned about him from my mother, and my mother, in turn, from her mother, and so on. I hope that our recipe will be useful to you, and pickled mushrooms will be to your taste.

 

Ingredients

Cooking process

step 1 out of 10
Sort the mushrooms carefully, sort the medium-sized specimens, they are much more convenient for pickling.
step 2 out of 10
Rinse prepared mushrooms in cold running water several times. Separate the stems from the mushroom caps. If the caps are large, then cut them into several pieces. Be careful with such mushrooms, they are fragile. Put the washed mushrooms in a colander or sieve and let the excess liquid drain.
step 3 out of 10
Then put the mushrooms in a deep saucepan and cover with cold water. Place over medium heat and bring to a boil.
step 4 out of 10
Then reduce the heat and cook the mushrooms for 15-20 minutes, stirring occasionally and removing the resulting foam.
step 5 out of 10
In the meantime, prepare the jars, wash them thoroughly with detergent or baking soda, and then sterilize them in the oven, microwave, or water bath. Pour boiling water over the lids or boil in a saucepan for about 7-10 minutes. Pour boiled mushrooms through a sieve or colander. Leave in this position to allow excess glass liquid.
step 6 out of 10
Prepare the marinade. Add table salt, granulated sugar, bay leaves and black peppercorns to a saucepan.
step 7 out of 10
Pour in the required amount of drinking water and vegetable oil. Put on fire and bring to a boil. Boil the marinade for just a couple of minutes, then pour in the vinegar essence and mix well.
step 8 out of 10
Put boiled mushrooms in a hot marinade and cook for about 5 minutes.
step 9 out of 10
Peel the garlic and rinse under cold water. Cut the garlic cloves into several pieces and place with the mushrooms. Stir the mushrooms thoroughly and immediately remove from heat.
step 10 out of 10
Place the mushrooms tightly in sterile jars and screw tightly with sterile lids. Turn jars of pickled saffron milk caps upside down, wrap them in a warm blanket or towel and leave in this position until they cool completely for about a day, then turn the jars over and move them to a cool, dark place for storage.

Bon Appetit!

Similar recipes

leave a comment

Name
Email
Text *