Canned redheads according to this recipe are not only delicious, but also very beautiful. During the cooking process, the bright orange color of the mushrooms is preserved, which means this snack will become the center of everyone's attention on the festive table.
Ingredients
- Redheads - 1 kg
- Water - 1 l
- Currant leaves - 3 pcs.
- Cinnamon - 1/2 sticks
- Bay leaf - 2 pcs.
- Carnation - 2 pcs.
- Allspice (peas) – 5 pcs.
- Black Pepper (with peas) – 5 pcs.
- Salt - 1 tbsp.l.
Step-by-step cooking recipe
Pick the mushrooms, clean them of sand, rinse them under running water.
Boil water in a cooking pot, add salt well, reduce the heat and carefully lay out the prepared ginger. Boil the mushrooms for 10-15 minutes, then remove from the heat, flip into a colander and rinse under running water.
To prepare the marinade, boil 1 liter of water in a saucepan, add 1 tablespoon of salt, bay leaf, both types of pepper, cloves, currant leaves and chopped cinnamon stick. Stir and warm the marinade until the salt is completely dissolved.
Put the boiled ginger in the boiling marinade and boil for 10-15 minutes. +
Spread hot mushrooms with a slotted spoon into sterile jars, pour boiling marinade to the top of the jars.
Roll up the jars with pickled mushrooms, turn upside down, wrap them up and leave them to cool completely. Store the cooled workpiece in a cool, dark place.
