Pickled blueberry mushrooms for winter
Many people like pickled mushrooms. Today I want to share with you the simplest recipe for pickled blue boots. The recipe without sterilization is simple and fast. The mushrooms turn out to be delicious, fleshy, to taste something similar to champignons.
Ingredients
Step-by-step cooking recipe
Pick the mushrooms, clean them from sand and forest debris, soak them in a bowl with cold water for 30 minutes. Then drain the water and repeat the procedure 2-3 more times.
Place the clean mushrooms in a cooking pot, pour clean water, bring to a boil and boil, removing the resulting foam, over low heat for 20 minutes. Throw the finished mushrooms into a colander.
For the marinade, combine 0.5 liters of water, salt, sugar, bay leaf, cloves, both types of pepper and vinegar in a saucepan. Stir and bring to a boil.
As soon as the marinade starts to boil, put the boiled mushrooms in it, mix gently, bring to a boil again and boil over low heat for 10-15 minutes.
Pack boiling mushrooms in pre-sterilized jars, pour marinade to the top and seal tightly. Turn the jars with the workpiece upside down, wrap them up and leave them to cool completely. Transfer the cooled workpiece to a cool, dark place for storage.
