Any mushrooms can be perfectly pickled for the winter, and field mushrooms are no exception. I strongly advise you to stock up a couple of jars at the height of the season – and before winter they will just have time to brew and fully prepare. A worthy decoration even for a festive table.
Ingredients
- Champignons (field) – 1.5 kg
- Water - 1 l
- Vegetable oil - 250 ml
- Vinegar - 150 ml
- Garlic - 25 g
- Salt - 20 g
- Sugar - 20 g
- Bay leaf - 4 pieces
- Allspice - 10 peas
- A mixture of peppers with peas - 1 art.l.
Step-by-step cooking recipe
Thoroughly rinse the field mushrooms and boil for 20 minutes in boiling water.
Boil water with sugar and salt. Add the oil and vinegar, put the mushrooms there and boil for 3 minutes.
Put spices and garlic in sterile jars. Pour the mushrooms with the marinade and roll up.
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