Pickled mosses with onion and mustard marinade for winter

For winter holidays - pickled spicy mosses. Snack on them! Everyone knows that there is no better festive snack than pickled mushrooms. Pickle the mosses - they have a delicate pleasant taste and excellent aroma!
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Composition / ingredients

Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 33 % 1 g
Fats 0 % 0 g
Carbohydrates 67 % 2 g
14 kcal
GI: 100 / 0 / 0

Cooking method

Cooking time: 10 h

1. Rinse the mushrooms thoroughly, cut off the legs. It is advisable to cut large mushrooms into halves and quarters so that they boil at the same time.

2. To prevent the marinade from darkening, cover the mosses with boiling water before cooking and rinse again in cold water.

3. Boil the prepared mosses in salted water for about 30 minutes. Sterilize the jars and fill them with mushrooms for three quarters of the volume.

4. For the marinade, boil water, add sugar, salt, peppers, mustard, bay leaf, carrot slices, onions.

5. Cook the marinade for 5-10 minutes, add vinegar at the end, let it boil and turn it off. Pour the marinade over the mushrooms in jars.

6. Roll up with sterilized lids, turn over and place under a blanket until cool. Then send the jars for storage in a cool place.

Happy winter holidays!

Caloric content of the products possible in the composition of the dish

  • Forest mushrooms - 21   kcal/100g
  • Carrots - 33   kcal/100g
  • Dried carrots - 275   kcal/100g
  • Boiled carrots - 25   kcal/100g
  • Garlic - 143   kcal/100g
  • Bay leaf - 313   kcal/100g
  • Black pepper peas - 255   kcal/100g
  • Salt - 0   kcal/100g
  • Water - 0   kcal/100g
  • Onion - 41   kcal/100g
  • Table vinegar - 11   kcal/100g
  • Allspice - 263   kcal/100g
  • Granular mustard - 135   kcal/100g

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