Small pickled mushrooms, the best snack for mushroom lovers. How nice it will be to put a jar of this yummy on the festive table.
Cooking time 50 minutes
Honey mushrooms 2 kg
Marinade water 1 l
Sugar 1 tbsp. l.
Salt without additives 2 tbsp l.
Black peppercorns 3-5 pcs
Cloves 3-5 pcs
Dill seed 1 pinch.
Vinegar 9% 3 tbsp. l.
Sort out 2 kg of mushrooms and rinse well.
Remove the legs, leave 1-2 cm below the cap.
Pour cold water and cook. Boil the mushrooms for 10-15 minutes, removing the foam. Drain and fill with clean cold water. Cook again for another 15 minutes.
Remove the mushrooms with a slotted spoon and transfer to clean jars 2/3 of the volume. Cover with lids.
Boil the marinade. Add 1 tbsp for 1 liter of water. a spoonful of sugar, 2 tbsp. tablespoons of salt, 3-5 black peppercorns, 3-5 pcs. cloves, 1 pinch of dill seed and after boiling 3 tbsp. spoons of 9% vinegar.
Pour the marinade over the mushrooms.
Close with nylon caps.
The mushrooms will be ready in a month. Keep refrigerated.