Savory pickled buttermilk is a chic snack and decoration of any festive table. Serve the mushrooms to the table with onion rings, herbs and fragrant vegetable oil. I share a simple, proven recipe.
Ingredients
Step-by-step cooking recipe
Go through the mushrooms, clean them from sand and forest debris, rinse under running water. Boil the buttermilk in lightly salted water for 20 minutes, removing the foam, then flip it into a colander, pour the broth.
For the marinade, boil the amount of water specified in the recipe, add salt, sugar, cloves and pepper.
Put the boiled mushrooms in the boiling marinade and boil everything together for 30 minutes over low heat.
5 minutes before cooking, add vinegar.
Place peeled garlic and bay leaf on the bottom of pre-sterilized jars. Fill the jars with hot mushrooms with marinade to the top.
Roll up the jars, turn them upside down, wrap them up and leave them to cool completely. Store the cooled mushrooms in a cool, dark place.
