Pickled honey mushrooms with vinegar without sterilization
I want to share a simple proven recipe for pickling honey mushrooms for the winter. Canned forest mushrooms will decorate any festive feast. It is impossible to resist an appetizing jar of pickled honeydew! I highly recommend trying it!
Ingredients
Step-by-step cooking recipe
Pick up the honeydew, clean it from sand and forest debris, rinse it under running water.
Put the mushrooms in a cooking pot, fill with water, bring to a boil and boil over low heat for 10-15 minutes, removing the foam. Then discard the mushrooms in a colander, rinse.
For the marinade, combine 1 liter of water in a saucepan, add salt and sugar, both types of pepper, cloves and bay leaf. Stir, bring to a boil, then add vinegar and peeled garlic. After 5 minutes, remove the garlic from the marinade and place it on the bottom of pre-sterilized jars.
Put the boiled honey mushrooms in the boiling marinade and boil over low heat for 20 minutes after boiling.
Pack the hot mushrooms together with the marinade into jars with garlic, seal tightly, turn upside down, wrap and leave until completely cooled. Transfer the cooled mushrooms to a cool, dark place for storage.
