Delicious mushrooms, from which it is simply impossible to tear yourself away! So appetizing and delicious, we adore them with the whole family. Every year we go to the forest just for butter mushrooms, I think that pickled ones are tastier than all other mushrooms.
Ingredients:
boletus mushrooms
onion
salt
sugar
water
spice
vinegar
Important note: the ingredients in the recipe are indicated for 1 kg of mushrooms.
So, we sort out 1 kg of butter, wash it in cold water, clean off the top sticky layer. If the mushrooms are very large, then cut them in half, leave small and medium ones whole.
Fill the butter with water so that it completely covers the mushrooms, and put it on the stove. As soon as it boils, drain the water, fill the mushrooms with clean water and cook for 10 minutes. Remove the resulting foam.
In parallel with this, prepare the marinade in another pan. Pour 2.5 liters of water, add 2 incomplete tablespoons of salt, 3 level tablespoons of sugar, two onions, cut into large half rings or quarters, as well as a few peas of black pepper.
You can also add coriander and bay leaf to the marinade if desired. Cook the marinade for 5 minutes, then put the mushrooms into it with a slotted spoon. As soon as it boils again, remove the foam and cook over moderate heat for about 20 minutes. Then remove from the stove and pour in 3 tablespoons of vinegar 9%.
We distribute the mushrooms along with the marinade in dry sterilized jars. Then we put the cans in a wide pan with water (put a towel on the bottom), cover with lids. After boiling, sterilize for 15 minutes, then roll up.
Delicious pickled mushrooms with onions are ready. If you don't like onions, you can marinate the butter without it, it will be just a marinade, but it is also very tasty (I have this option in the photo). Bon appetit, friends!
Read also: Cucumbers in their own juice for the winter. Recipe without sterilization and vinegar
If you like the recipe, please like it. Also subscribe to the channel so as not to lose it and do not miss new recipes and articles. Thank you!