Pickling mushrooms differs from pickling in that when pickling mushrooms need to be boiled. That is, this process automatically becomes safer for consumption. Since I have heard enough about various eating disorders, I try to cook as harmless food as possible and this recipe suits me.
Main Ingredient: Mushrooms / Milk
Dish: Blanks / Marinating / Appetizers
Geography of cuisine: Russian cuisine
- Milk mushrooms - 1 Kilogram
- Cherry and currant leaves - To taste
- Garlic - To taste
- Water - 1 Liter
- Salt - 2 Tbsp. spoons
- Sugar - 1 Tbsp. the spoon
- Black and allspice peppers - To taste
- Bay leaves, cloves - To taste
- Vinegar 9% - 1 Teaspoon (In each jar.)
How to cook "Pickled milk mushrooms"
1 Wash the milk mushrooms and soak in water for 24 hours, changing it every 3-4 hours. 2 Cover with fresh water and boil for 10 minutes. 3 Drain and rinse the mushrooms. 4 Combine water, salt, sugar, pepper, bay leaf and cloves. Bring to a boil and add mushrooms. Cook for 15 minutes. 5 Place the washed leaves, chopped garlic and mushrooms in sterilized jars. 6 Pour in the vinegar and add the marinade to the neck. 7 Roll up the boiled lids and turn over the jars to cool slowly.