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Pickled mushrooms at home

0
1738
Kitchen Russian
Calorie content 21.1 kcal
Portions 3 l.
Cooking time 100 minutes
Proteins * 0.2 g
Fats * 0.1 g
Carbohydrates* 5 gr.
* per 100 gr. product
Pickled mushrooms at home
Content

Ryzhiks do not belong to the noble mushrooms, but for their interesting and piquant taste they are highly valued by connoisseurs. Camelina is usually salted in autumn, and in summer you can pickle them in jars. In this recipe, you are invited to marinate mushrooms without sterilization and by the method of long-term cooking in primary brine, followed by pouring them with marinade in jars.

Ingredients

Cooking process

step 1 out of 6
Sort out the mushrooms, rinse thoroughly under running water and put them in a deep bowl. Pour the mushrooms with cold water and place any weight on top for 30 minutes.
step 2 out of 6
Then transfer the mushrooms to a large saucepan and cover with salt water at the rate of 1.5 tbsp. l. salt per liter of water. Boil the mushrooms in this brine for 50 minutes. The mushrooms will not be salted, as the brine is poured out after cooking.
step 3 out of 6
Throw the boiled mushrooms in a colander. In a separate saucepan, cook the marinade using the amount of water, salt and sugar specified in the recipe. Put the desired spices in the marinade.
step 4 out of 6
In any way, sterilize the jars for the workpiece and boil the lids.
step 5 out of 6
Put the boiled mushrooms in jars, filling them not very tightly. Then pour 0.5 teaspoon of 70% vinegar into each jar. Pour boiled marinade on the mushrooms in jars and immediately seal tightly with lids. For short-term storage, you can close the jars with hot plastic lids.
step 6 out of 6
Turn the rolled jars with pickled mushrooms onto the lids and, after cooling completely, transfer them to storage in a cool place.

Happy blanks!

 

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