Pickled mushrooms for the winter

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Hello, dear readers of the "Cooking with Natalia Kalnina" channel! I greet my regular guests, as well as all those who came to see me for the first time!

Today I want to share a recipe for pickled mushrooms. In this way, the mushrooms are pickled very simply, they turn out delicious, like fresh and are stored until spring. In winter, you can add to the soup, to the salad, to fry potatoes and just with boiled potatoes.

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Recipe:

Boiled mushrooms -1.5-2 kg.

For the marinade:

Water -1l.

Salt -3 tbsp (no slide)

Sugar -1 tbsp

Garlic -3 teeth

Peppercorns -5 pcs.

Bay leaf -2-3pcs.

Vinegar 9% -2-3 tbsp

COOKING METHOD

I wash the mushrooms well in cold water. I put in a 5 liter pan, how many mushrooms will enter, add 1 tbsp. salt and cook until tender.

During cooking, I collect all the scale that rises to the top. Boil mushrooms after boiling for 25-30 minutes. About 5-10 minutes before cooking, I send a bunch of dill umbrellas into a saucepan with mushrooms. In order not to catch them later in the pan, I tie the bundle with a ribbon.

As soon as the mushrooms settle to the bottom, then they are ready. You need to throw them in a colander. I let them drain well (you can rinse again, but I do not rinse so as not to wash off the mushroom taste)

While the mushrooms are flowing down, cook the marinade. I pour 1 liter of water into a saucepan, add salt, sugar, spices, bring to a boil,

then add mushrooms, bring to a boil, add chopped garlic, boil for 5 minutes, add vinegar 3 tablespoons, and I pour it into sterilized jars, now the main point, the observance of which reduces the risk of developing botulism to minimum.

Banks should not be filled to the very top, so that everything poured out of the can, but it is necessary that there must be left in the bank place, so there will be oxygen in the jar, and bacteria multiply in closed jars without oxygen. We twist the jars with sterilized lids and turn them over, wrap them up and leave them until they cool completely. I store them in a cool place, in winter I open them as fresh, fragrant, crispy.

If you liked the recipe, put it on the Class, share it on social networks or write a comment. Your feedback is the best reward for me 😘 😘 😘

You can see the details and cooking details in my short video below:

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