Pickled mushrooms – a simple and tasty recipe, how to cook step by step
Mushrooms are rightfully considered “royal mushrooms”. In terms of taste and protein content, they are second only to mushrooms and porcini mushrooms. They are wonderful fried and stewed, but pickled mushrooms are a special gastronomic pleasure. Sharing a proven recipe
Step by step cooking recipe
Sort the mushrooms, clean them of sand and dirt, remove the films from the caps, rinse under running water. If the mushrooms are not too young, you can soak them in cold water for 1-1.5 hours to remove the bitterness. Then drain the mushrooms in a colander.
Boil prepared mushrooms in salted water for 10-15 minutes after boiling. Throw the mushrooms in a colander, pour out the water.
Prepare the marinade. Pour 350 ml of clean cold water into a saucepan, add salt, sugar, peppercorns and bay leaf. Mix well, bring to a boil and simmer for 5 minutes over low heat.
Dip the boiled mushrooms in a boiling marinade, bring to a boil again and simmer for 20 minutes over low heat.
5 minutes before the end of cooking, add vinegar.
Pour a small amount of vegetable oil into the bottom of pre-prepared sterile jars. Using a slotted spoon, remove the mushrooms from the boiling marinade and fill the jars with them. Pour the boiling marinade over the mushrooms to the top of the jars. Roll up jars of pickled mushrooms, turn upside down and cool under a warm blanket. Such mushrooms can be safely stored in the cold for up to 2 years.
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