Mushrooms for winter without sterilization

Step-by-step cooking

1. Step 1:

   

   If you have collected mushrooms in the forest, then I suggest marinating them very tasty. You can also use frozen mushrooms, they must first be thawed at room temperature. Pickling mushrooms without sterilization can be absolutely any: white, buttermilk, honey mushrooms, blueberries and so on. Everything will turn out perfectly delicious!

2. Step 2:

   

   First of all, peel the mushrooms and rinse well. Remove debris from the hats, cut off the leg if there is earth on it.

3. Step 3:

   

   Cut mushrooms into medium pieces (small ones can be left whole). Fleshy, large legs are also pickled, they turn out no worse than hats. Put the mushrooms in a saucepan, pour water and put on high heat. After boiling, remove the foam, reduce the heat to medium and cook, stirring occasionally, for 30 minutes.

4. Step 4:

   

   While the mushrooms are cooking, prepare the marinade. To do this, pour water (1 liter) into a separate saucepan. Add salt, sugar, bay leaf, cloves, peppercorns and garlic. Put on high heat and bring to a boil.

6. Step 5:

   

   After boiling, throw the contents of the pan into a colander and rinse under running water several times.

7. Step 6:

   

   Add the mushrooms to the boiling marinade and cook over medium heat for about 15-20 minutes.

8. Step 7:

   

   Then put everything into sterilized jars together with the marinade (the jars can be sterilized at your discretion, in the oven, in the microwave or in a water bath), close with hot lids and remove to cool. The cooled cans should be lowered into the cellar or put in the refrigerator and stored there until consumption.

9. Step 8:

   

   You can cook a chic delicious salad of pickled mushrooms. To do this, drain the brine from the jar, send the mushrooms to the salad bowl, add finely chopped dill and green onions (or shallots) to them. Fill everything with vegetable oil and mix thoroughly. Try it, if you don't have enough sourness, then add quite a bit of vinegar to the finished salad.