Canned mushrooms are a decoration for any festive table. I suggest cooking pickled buttermilk for the winter. This recipe is quite simple and does not involve sterilization. Take only freshly picked mushrooms for preservation, in which you are 100% sure%
Ingredients
Step-by-step cooking recipe
Go through the mushrooms, clean them from the earth and sand, remove the skin from the caps, rinse thoroughly under running water. Cut the large specimens into pieces, we will marinate the small ones entirely.
Bring the prepared mushrooms to a boil, add salt and boil for 20 minutes, removing the foam. Then flip it into a colander.
Peel the garlic and chop it coarsely.
Pour 1 liter of water into a saucepan, add salt, sugar, allspice and cloves, cook the brine.
Put the butter in the boiling brine and boil for 30 minutes over low heat. 5 minutes before cooking, add the vinegar.
Put garlic and bay leaf on the bottom of pre-prepared sterile jars. Fill the jars to the top with boiling butter with brine. Roll up the jars, turn them over and leave to cool. Pickled butter is recommended to be stored in a cool dark place.
