I can't boast of the status of a mushroom picker, but I still know how to cook mushrooms. To tell the truth, even beginners can do this recipe: no sterilization and multiple fillings! Some half an hour and a jar of pickled forest mushrooms is ready!
Ingredients
- Champignons (forest) – 2 kg
- Bay leaf - 4 pieces
- Black Pepper - 10 peas
- Vinegar - 150 ml
- Sugar - 50 g
- Salt - 100 g
- Water (filtered) – 1 l
Step-by-step cooking recipe
Thoroughly clean and rinse the forest mushrooms. Cut large specimens.
Pour cold water and boil for 10 minutes.
Put the mushrooms in a colander and leave to drain.
In a separate saucepan, mix water, sugar, salt and spices. Boil for 3 minutes.
Fill the prepared jars with wild mushrooms.
Pour vinegar, boiling marinade, roll up and wrap up for a day with a warm blanket.
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