Quick Pickled Mushrooms
I hasten to share with you one delicious and simple recipe of pickled mushrooms. Right the following day they will be ready to eat. They can be served as a cold snacks or in sandwiches, canapes, salads and other dishes. Pickled mushrooms can be kept for quite a long time, more than one month. They don’t lose their taste and flavour. Try it, mushrooms to this recipe are far more delicious and useful than those from the shop.
Canning
Ingredients
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Mushroom500 g
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Garlic3 clove
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Refined oil2 tbsp
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Vinegar 9%2 tbsp
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Dill- to taste
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Clove buds5 pcs
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Coriander seeds10 pcs
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Salt1 tsp
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Sugar2 tsp
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Bay leaf3 pcs
Steps
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1. Preferably choose fresh and not big white mushrooms without dark spots. Wash by quickly running them under cold water and put them dry with a paper towel. If necessary, peel the cap with the knife.
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2. In an anti-adherent saucepan mix all spices for marinade: dry herbs de Provence, clove buds, coriander seeds and whole allspice, bay leaves. Peel the garlic cloves and press them, add into saucepan. Also, pour salt and sugar, oil and table vinegar. Add chopped dill.
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3. Put the saucepan with all ingredients on the small fire. Bring to the boil, stirring it. -
4. Then put prepared mushrooms into the marinade.
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5. Stirring, boil them for a minute. -
6. Then reduce the fire, cover the saucepan with the lid and simmer mushrooms in the marinade for 7 minutes.
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7. In 7 minutes switch off the fire and leave mushrooms in the saucepan under the lid for 30 minutes to make them infuse. Then pour the mushrooms with marinade in a glass jar, cap it and place in the fridge.
Enjoy your meal!
