Pickled mushrooms with vinegar without sterilization
Artem Shadrin, stock.adobe.com
I want to share a simple proven recipe for pickling mushrooms for the winter. Canned forest mushrooms will decorate any festive feast. It is impossible to resist a delicious jar of pickled mushrooms! I highly recommend trying!
Step by step cooking recipe
Sort honey mushrooms, clean from sand and forest debris, rinse under running water.
Place the mushrooms in a cooking pot, cover with water, bring to a boil and simmer over low heat for 10-15 minutes, removing the foam. Then throw the mushrooms in a colander, rinse.
For the marinade in a saucepan, combine 1 liter of water, add salt and sugar, both types of peppercorns, cloves and bay leaf. Stir, bring to a boil, then add vinegar and peeled garlic. After 5 minutes, remove the garlic from the marinade and place on the bottom of pre-sterilized jars.
Place the boiled mushrooms in the boiling marinade and simmer for 20 minutes after boiling.
Pack the hot mushrooms together with the marinade in jars of garlic, seal tightly, turn upside down, wrap and leave to cool completely. Transfer the cooled mushrooms to storage in a cool dark place.
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