Do marinating We can use many vegetables such as peppers, cucumbers, onions and beets. But Mushrooms in vinegar marinade This is a rarity that many people love. If you also belong to them, prepare marinated mushrooms. In addition to small mushrooms, you will also need carrots, oil, apple cider vinegar and spices. It is worth having a jar of such homemade treats on hand while preparing party dishes, for example salads or koreans.
You will need to prepare this recipe:
- 1.5 kg of small mushrooms,
- 1 carrot,
- 70 ml of rapeseed oil,
- 70 ml of apple cider vinegar,
- 70 ml of wine vinegar,
- 1 large onion,
- 2 cloves of garlic,
- 5 grains of white pepper,
- 1 tablespoon of chopped dill,
- 1 tablespoon of salt,
- 2 bay leaves.
Clean the mushrooms very well. Cut off the legs, leaving only a small part under the hat.
Cut the onion into thin feathers and the carrots into the posts.
Put the grains of pepper and pieces of bay leaves in sterilized, clean jars, then spread mushrooms and carrots evenly. Put a little dill on top.
Mix olive oil, vinegar, salt and chopped onion in a pot. Boil the whole and mix until the salt is dissolved. Remove from heat and cool.
First move the onion to the top of the jars, and then pour the mushrooms with liquid from the pot. Leave about 5 mm free space on top.
The jars turn well and leave to cool. Store in the fridge.
If you want to store preparations in the pantry, you need to pasteurize them. Put the jars in a pot with a cloth at the bottom. Pour water up to a height of about ¾ and cook for about 20 minutes. Remove and cool completely.
Marinated mushrooms are ready to eat after 3 days. Use them within 6 months of pasteurization.
Sources: Terazpoczy.pl
