Pickled honey mushrooms for the winter with a delicate aroma of allspice. They will be asked for your table.
Cooking time 1 hour
Honey mushrooms 3-4 kg
Water (for marinade) 1 l
Salt 2 tbsp l.
Allspice peas 10-12 pcs
Vinegar essence 70% or 3 tbsp. spoons of 9% vinegar 1 tsp.
Dill seed 1/2 tsp
Sort out 3-4 kg of fresh mushrooms.
Cut off long fibrous legs, remove debris.
Rinse honey mushrooms well under running water.
Transfer honey mushrooms to a saucepan and cover with cold water.
Cook for 30 minutes, until mushrooms sink to the bottom.
Place the mushrooms in a sieve or colander.
Drain the water from the pan and transfer the mushrooms back to the pan.
Add 2 tbsp. tablespoons of salt, 10-12 peas of allspice and 1/2 teaspoon of dill seeds per 1 liter of water.
Pour with clean water and cook until boiling, add 1/2 teaspoon of 70% vinegar or 3 tbsp. tablespoons of 9% vinegar per 1 liter of water and mix.
Arrange mushrooms in clean jars.
Pour with marinade and tighten with lids.
Honey mushrooms are ready for the winter. Allow to cool while warm and refrigerate. Keep refrigerated.
Bon appetit! Have a delicious winter!