Pickled ginger mushrooms in a hot way for the winter
If, as a result of a quiet hunt, you brought home a basket full of redheads, use this simple recipe to marinate them for the winter in a hot way. Mushrooms are delicious, crispy, moderately salty and very tender. Try it, it's delicious!
Ingredients
Step-by-step cooking recipe
Go through the mushrooms, clean them from sand and forest debris, rinse well under running water. Cut the large specimens, leave the small ones intact.
Boil the prepared mushrooms in salted water for 30 minutes and put them in a colander.
Pour water into a saucepan, add salt, both types of peppers, parsley and crushed garlic. Boil the marinade for a few minutes and remove from the heat.
Fill a pre-sterilized jar with boiled mushrooms, pour vinegar at the rate of 1 tsp per 0.5 l jar.
Pour boiling marinade over the mushrooms in a jar and immediately seal tightly. Turn the jar over, wrap it up and leave it to cool completely. Store the cooled pickled ginger in a cool dark place for no more than 1 year.
