Kitchen appliances and utensils:
- rubber gloves;
- pan;
- stove or hob;
- skimmer;
- bowl - 2 pcs.;
- knife;
- banks;
- covers.
Ingredients
| Product | amount |
| Mushrooms (milk, butter or other) | approximately 250 g per can of 0.5 l |
| Bay leaf | 3 pcs. |
| Dill umbrella | 1 PC. |
| Garlic clove | 1 PC. |
| Allspice peas | 3 pcs. |
| Black pepper peas | 7 pcs |
| Vinegar (9%) | 1 tsp |
| Sugar | 1 tbsp. l |
| Salt | 2 tbsp. l |
Step cooking
- Wash the mushrooms thoroughly under running water (or in a large container with water 2 to 3 times). It is recommended to do this with gloves, as the mushrooms paint the hands very much.
- Pure mushrooms are transferred to the pan. At the same time, we cut large mushrooms into several parts, and small ones - leave them whole.
- Fill the mushrooms with water so that it completely covers them. We put the pan on the stove and turn on the fire.
- After the mushrooms boil, slightly reduce the heat and cook them for another 10 minutes. We also remove the foam formed on top (with it, the possible remaining garbage will be removed) with a spoon or slotted spoon. While the mushrooms are boiling, we sterilize the jars and lids in any way convenient for you.
- After 10 minutes, turn off the fire, put the mushrooms out of the pan into a colander and rinse them again under cold running water right in the colander.
- Well-washed mushrooms are again placed in a pan and completely filled with water.
- Turn on the fire, wait until the mushrooms boil (remove the foam, if any), and cook them for another 30 minutes from the moment of boiling.
- After a specified period of time, we again discard the mushrooms in a colander and rinse under cold running water.
- In small bowls we put a dill umbrella and bay leaf (1 dill umbrella and 1 bay leaf go for 1 can of mushrooms), leave them in boiling water for 1 - 2 minutes.
- Prepare the marinade: add 2 tbsp. To the pan with 1 liter of water l salt and 1 tbsp. l Sahara. We put the pan on the fire.
- When the water boils, add 2 bay leaves, 2 allspice and 4 peppercorns to it.
- Then put the washed mushrooms in the marinade. We wait until the mushrooms boil, and cook them in brine for another 15 minutes after boiling.
- We take the required number of sterilized cans. In each of them we put 1 previously soaked bay leaf, 0.5 dill umbrella, 1 allspice and 3 peas of black pepper.
- Also, in each of the jars, add 1 garlic clove peeled and cut into slices.
- After the mushrooms are cooked, add them to the jar using a slotted spoon (in this case, we do not impose a full jar, but leave a small empty space on top).
- We also put on top of the mushrooms the second half of the dill umbrella and 1 tsp. 9% vinegar.
- Pour hot marinade into the jar and twist it with a lid. Jars of mushrooms are “wrapped” in a blanket and left until completely cooled. The cooled cans are stored in a cool dark place.
Video recipe
You can clearly see how to pickle mushrooms for the winter, in this video.
Mushrooms prepared according to this recipe are incredibly tasty. And most importantly, in this way you can "close" absolutely any mushrooms you have. Do you like to do conservation? Write about it in the comments.
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