Mushrooms in vinegar are extremely easy to prepare preserves that will allow you to close forest flavors in jars to reach for them in winter. They keep their freshness for many months. They perfectly match salads, snacks or mushroom dishes. With their help, you will prepare delicious cork or sandwiches. Mushrooms are very strong in taste, acidic, with a clear hint of mustard and bay leaves.
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Ingredients:
- 500 g of forest mushrooms,
- 200 ml of water,
- 200 ml of white vinegar,
- onion,
- 5 cloves of garlic,
- a spoon of salt,
- a spoon of sugar,
- a spoon of white mustard,
- 4 bay leaves,
- 4 branches of fresh thyme.
Method of performance:
Clean the mushrooms, removing dirt and sand. Peel the garlic and onion and cut into slices.
In a large pot, boil water and add mushrooms. Cook them for about 10 minutes until soft. Strain.
In a separate pot, mix with each other: water, vinegar, salt, sugar, bay leaves, thyme and mustard seeds. Bring the whole to a boil.
Insert mushrooms, garlic and onions into four clean, sterilized jars. Pour the ingredients pre -prepared with hot marinade, removing bay leaves. The jars turn hard and leave to cool.
Put the jars in a large pot linted with a linen cloth and pour them with water to a height of 3/4. Pasteurize preserves for about 20 minutes. Remove, put it upside down and leave to cool.
Keep mushrooms in vinegar in a pantry, in a dark and cold place. They are ready to eat after 3 days of marinating.
Source: NowowoPuje.pl
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