Pickled mushrooms are always an excellent appetizer on the festive table, the best of Russian cuisine, and just a delicious addition to the hot one for lunch. Serve these mushrooms with vegetable oil, onions, black pepper and fresh herbs. Needless to say, they are excellent, crispy, juicy and aromatic? Cook and see for yourself!
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Ingredients:
Mushrooms - 5 kg
Garlic - 1-2 heads
Marinade:
Water - 2.5 l
Salt - 4 tbsp l.
Sugar - 2 tbsp. l.
Vinegar 70% - 1 tbsp l.
Step by step recipe:
Prepare the products you need according to the list and 2 cans with a capacity of 3 liters. For the preparation of the marinade, I use a minimum of ingredients, you can, if you want, add black peppercorns, currant and cherry leaves, and cloves.
The number of mushrooms can vary depending on the size of the mushrooms (small - light, large - heavier). I had a full 10 liter bucket.
We clean the mushrooms from forest debris with a dry brush, rinse. There should be no spoiled or rotten ones. Cut off the ends of the legs.
We put the mushrooms in a large container, for example, a regular plastic bowl. Fill with water, leave for 4-5 hours.
Fill a large saucepan (I have a 5-liter one) half full with water. We put it on fire.
After boiling, put half of the mushrooms to cook. Put small saffron milk caps whole, cut large ones into pieces. You can sort and cook the mushrooms separately: first, small for the first can, then large for the second. We cover the pan with a lid, so they boil faster.
Cook from the moment of boiling for 20 minutes. We remove the foam.
While the mushrooms are boiling, prepare the marinade and sterilize the container.
Thoroughly rinse three-liter jars and lids. Then we rinse them well. We sterilize each jar for a couple of 15 minutes. We boil the screw metal lids for a couple of minutes, while the nylon ones are only dipped in boiling water and immediately removed.
Peel the garlic, wash, cut into slices.
We combine water, bay leaf, salt, sugar for the marinade. Stir, bring to a boil. As it boils, add vinegar and turn it off. The prepared marinade is enough for 2 cans.
We take out the mushrooms in a colander with a slotted spoon, let the water drain from them for a couple of minutes.
We immediately put them in a jar mixed with prepared garlic.
Fill with marinade (we throw away the bay leaf, it has already given up its aroma), close the lid.
Cook the remaining mushrooms in the same way. We bring the marinade to a boil for them again.
Our pickled mushrooms are ready for the winter. We leave the jars at room temperature until they cool completely. Then we put it in a refrigerator or winter cellar for storage (we store it at a temperature not higher than + 10 ° C).
The mushrooms are ready for tasting in 4-5 days.
Enjoy your winter!
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