Pickled honey mushrooms with vinegar for winter
If you haven't cooked canned mushrooms for the winter yet, we'll fix it. I share a proven recipe for pickled honey mushrooms. Mushrooms turn out very tasty, instantly fly off the table! Use only those mushrooms that you are 100% sure of for cooking.
Ingredients
- Honeydew - 1,5 kg
- Currant leaves - 3 pcs.
- Bay leaf - 2 pcs.
- Dill - 2 umbrella
- Carnation - 2 pcs.
- Allspice (with peas) – 6 pcs.
- Vinegar (9%) – 50 ml
- Salt - 1 art.l.
- Sugar - 1,5 art.l,
Step-by-step cooking recipe
Clean the honeydew from the sand and rinse under running water. Boil the mushrooms in boiling water for 5 minutes, then discard in a colander.
Boil the water. Add salt, sugar, bay leaf, cloves and allspice.
Put the mushrooms in the marinade, mix. Removing the foam, boil until tender, then pour in the vinegar.
Using a slotted spoon, remove the mushrooms from the marinade and fill them with sterile jars “on the shoulders”.
Bring the marinade to a boil again, add the currant leaves and dill. Boil for 1 minute.
Put a currant leaf and an umbrella of dill in jars on top of mushrooms, pour boiling marinade.
Seal the workpiece tightly and cool it at room temperature. Transfer the cooled pickled honey mushrooms to a cool, dark place for storage.
