Pickled mushrooms with vinegar
0
1884
Kitchen
Eastern European
Calorie content
20.3 kcal
Portions
1.2 l.
Cooking time
70 minutes
Proteins *
0.7 g
Fats *
5.2 gr.
Carbohydrates*
0.9 gr.
Ryzhiki, due to their taste and appetizing appearance, are deservedly considered one of the best mushrooms of the russula family. Pickled mushrooms with vinegar are a great winter snack. Mushrooms will harmoniously fit into any festive menu.
Ingredients
Cooking process
Sort out thoroughly and rinse the mushrooms in cold running water. Separate the stems from the mushroom caps. If the caps are large, cut them into several pieces. Put the washed mushrooms in a deep saucepan and cover with cold water. Put on medium heat and bring to a boil, then reduce heat and cook mushrooms for 20-25 minutes, stirring occasionally and skimming off the foam.
In the meantime, 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. Pour the boiled mushrooms through a sieve or colander, and then place them tightly in sterile jars. Peel the garlic and rinse under water.
Rinse the dill greens under water. Prepare the marinade. Pour the required amount of drinking water into a saucepan with a thick bottom, add salt, peeled garlic, dill sprigs, bay leaves, vegetable oil 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.
Bon Appetit!