Composition / ingredients
Cooking method
1. Sort out the mushrooms, wash, cut large ones and put them in a saucepan.
2. Pour boiling water over the mushrooms, put them on the stove and bring to a boil, then cook them for 15 minutes.
3. Throw the finished mushrooms into a colander, wait for all the water to drain.
4. At this time, prepare the marinade: pour water into a saucepan, put salt and sugar in it, add pepper, sweet peas, cloves, lavrushka and dill. Bring the mixture to a boil and gently pour the vinegar into it.
5. Put the boiled mushrooms in the marinade and cook them on the lowest heat for 40 minutes.
6. While the mushrooms are cooking, prepare the jars and lids - they should be sterile.
7. Put the finished mushrooms in jars, close the lids.
After the mushrooms cool down, put them away for storage in a cool place.
Caloric content of the products possible in the composition of the dish
- Forest mushrooms - 21 kcal/100g
- Carnation - 323 kcal/100g
- Bay leaf - 313 kcal/100g
- Dill greens - 38 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Wine vinegar (3%) - 9 kcal/100g
- Vinegar 9% - 11 kcal/100g
- Balsamic vinegar - 88 kcal/100g
- Apple vinegar - 14 kcal/100g
- Vinegar - 11 kcal/100g
- Black pepper peas - 255 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Allspice - 263 kcal/100g
