Pickled mushrooms have always been considered one of the best appetizers on the tables. However, few people know that you can pickle not only honey mushrooms, milk mushrooms or boletus. Ordinary mushrooms can also be pickled so that your guests will appreciate this delicacy.
It is necessary
-
- champignons 1 kg;
- for filling:
- water 1 l;
- bay leaf 3-4 pcs.;
- peppercorns or allspice 8-10 peas;
- cloves 2-3 buds;
- sugar 5 tsp;
- vinegar 1 tbsp l.;
- garlic;
- salt to taste.
Instructions
Step 1
For canning champignons, choose the mushrooms most carefully. Select only the freshest mushrooms with strong caps and legs. Best of all, if you get unripe mushrooms, with a film under the cap.
Step 2
Prepare the mushrooms. Rinse the mushrooms, peel, if the mushrooms are large, cut them into three or four pieces lengthwise. Do not remove the mushroom stems when pickling. Remove the roots of the mushrooms, then rinse the mushrooms well again.
Step 3
Then place the mushrooms in clean water and put the container on low heat. Salt the water. Skim off the foam after emergence and stir the mushrooms. Blanch the mushrooms until they settle to the bottom of the pot.
Step 4
Strain the broth in which the mushrooms were cooked, bring to a boil and make a marinade pouring on its basis. Dissolve sugar and salt in it, add spices to taste (sweet pepper for beauty, bay leaf). At the very end, pour vinegar into the marinade.
Step 5
Banks before pickling champignons must be thoroughly washed and dried. After that, pour the prepared marinade with spices into clean jars, then put the chilled mushrooms. Top up the remaining marinade, close the lids and sterilize the jars of mushrooms at a low boil: boil half-liter for 15-20 minutes, liter for 25-30 minutes.
Step 6
Then roll up the jars of mushrooms, turn them upside down and cover with a blanket until they cool completely. After the mushrooms have cooled, they can be stored in a cool, dark place. Mushrooms marinated in this way can be stored for a year.
