I share a proven recipe for pickled mushrooms. The marinade is versatile and suitable for absolutely any mushrooms. I have forest today. Cooked in this way, mushrooms can be served to the table no earlier than a month later. It turns out delicious and fragrant!
Ingredients
- Forest mushrooms - 1 kg
- Garlic - 3 clove
- Greenery - optional
- Bay leaf - 2 pcs.
- Allspice (polka dots) – 5 pcs.
- Carnation - 2 pcs.
- Water - 0,5 l
- Vinegar (9%) – 60 ml
- Sugar - 1 tsp.
- Salt - 1,5 tbsp.l.
Step-by-step cooking recipe
Sort the mushrooms, clean, rinse several times under running water, throw them into a colander.
For the marinade, combine water, salt and vinegar, mix, bring to a boil.
Place the prepared raw mushrooms in the boiling marinade, bring to a boil and cook for 10-15 minutes over low heat, stirring and removing the foam.
Add sugar, peeled garlic, a few sprigs of fresh herbs (optional), bay leaf, cloves and peppercorns. Mix everything and boil for 20-25 minutes until the mushrooms sink to the bottom.
Put the hot mushrooms into small jars sterilized in advance, pour boiling marinade to the top of the jars, seal and cool at room temperature. In a month, the mushrooms will be ready for use. I recommend storing such a blank in a cool place for no more than 8 months.
