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Pickled milk mushrooms are a very tasty and savory snack.
Delicious salted milk mushrooms are always welcomed at the festive table with enthusiastic exclamations of guests, especially when it is winter. But salted mushrooms are somehow already boring, there are a lot of them, they are almost everywhere, but pickled milk mushrooms are really not just tasty, but also more rare. Moreover, making pickled milk mushrooms will not be difficult for both experienced pan and casserole masters, and young, without experience.
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Ingredients for making pickled milk mushrooms:
1. Milk mushrooms - 1 kg
2. Sugar sand - 100 grams
3.5 teaspoon citric acid
4. Water - 1.5 liters
5. Salt - 100 grams
6. Black peppercorns - 6 - 7 pieces
7. Dill
8. Bay leaf
9. Vinegar 70% - 2 tablespoons
10 Sunflower oil
How to cook pickled milk mushrooms:
Before pickling milk mushrooms, they must be washed and soaked. I soak the milk mushrooms for 2 days, periodically changing the water. This is done in order to remove bitterness from the milk mushrooms. Large mushrooms must be cut into pieces (into 2-4 pieces). Small milk mushrooms do not need to be cut.
1. Boil peeled and chopped mushrooms in water after boiling for 40 minutes, removing the foam.
2. Drain the water and wash the mushrooms in running water.
3. Prepare the marinade. Put in water: salt, sugar, pepper, bay leaf and dill. Cook for 5 minutes after boiling.
4. Boil the mushrooms in the marinade for 8 minutes after boiling. Add 2 tablespoons of 70% vinegar and cook for another 2 minutes ..
5. Sterilize the jars, boil the lids. (How to sterilize jars and lids • Стерилизация банок - п... )
6. Add chopped garlic (if desired) to jars and place mushrooms in a jar, pour marinade over.
8. Add 2 tablespoons of vegetable oil on top. Screw on with a sterile cap. Wrap up with a warm cloth until it cools completely.
9. Store in a cool dark place or refrigerator.
It's so easy to cook pickled milk mushrooms.
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