In the fall, I buy from familiar mushroom pickers and stock up on mushrooms for the winter. Last year I cooked pickled forest honey mushrooms according to a new recipe. I didn't even understand when my household managed to eat them. We'll have to cook more next year.
Ingredients
- Honeydew (forest) – 2 kg
- Garlic - 5 teeth
- Mustard Seeds - 1 tbsp.l .
- Allspice - 5 peas
- Black Pepper - 5 peas
- Bay leaf - 2 pieces
- Apple cider vinegar - 60 ml
- Sugar - 1 art.l.
- Salt - 3 tbsp.l.
Step-by-step cooking recipe
Rinse the honeydew, pour cold water and boil for 20 minutes.
Put the mushrooms in a colander and leave to drain.
Put spices, coarsely chopped garlic cloves and boiled honey mushrooms in clean jars.
Mix water with salt, sugar and boil for 3 minutes.
Pour the marinade into jars with mushrooms and sterilize for 15 minutes.
Carefully remove the jars from the sterilization pan, add vinegar and roll up.
Did you like the recipe?
0 comments