Pickled mushrooms are a great snack. They are very tasty and deservedly popular at any holiday. There are many recipes for pickling mushrooms. As a rule, they differ in the composition of the spices and the amount of vinegar. This recipe is extremely simple, the mushrooms are aromatic and store wonderfully for a long time.
It is necessary
-
- 5 kg honey agarics;
- water;
- salt
- pepper
- garlic;
- 9% vinegar.
Instructions
Step 1
Thoroughly sort out the mushrooms, clear of debris, foliage and earth. Shorten the long legs to 2-3 cm. Rinse the mushrooms first in a container with plenty of water to soak the dirt, and then under running water in a colander.
Step 2
Pour about 2 liters of water into a three-liter saucepan, boil. Put mushrooms in it, cook for 10 minutes. from the moment of boiling. Use a slotted spoon to remove them into a separate large saucepan and add water. Boil honey mushrooms a second time and boil them for 15 minutes. over low heat. Drain the water through a colander.
Step 3
Cook the marinade. To do this, pour 0.5 liters of water into a saucepan, dissolve three heaped tablespoons of salt in it, put black pepper, chopped garlic into small slices. Place the mushrooms in the marinade, stir, simmer and reduce heat to a minimum.
Step 4
Sterilize jars and lids. Put an umbrella of dill scalded with boiling water in each jar. Before placing the mushrooms in the jars, pour three tablespoons of vinegar into a saucepan with mushrooms. Mix thoroughly. Arrange the mushrooms in sterile jars.
Step 5
Place the cans in a pot of water that is 75% closed and cover loosely. Simmer over low heat for 30 minutes. Screw the lids tightly onto the cans. Make sure the brine is not leaking out. Turn the jars upside down, cover with a cotton blanket and leave to cool completely.
