Ingredients
Servings10
This recipe is for a fixed batch — the ingredient proportions cannot be scaled proportionally.
- Honey mushrooms1 kg
- Vinegar1 tsp(vinegar essence)
- Peppercorns3 pcs
- Caraway seeds0.5 tsp
- Saltto taste
Nutrition
per 100 g
- Calories
- 21 kcal
- Protein
- 2 g
- Fat
- 1 g
- Carbohydrates
- 1 g
Instructions
Wash the mushrooms many times so that no sand or bits of debris remain. It is best to boil the mushrooms in at least 2 changes of water. The first boil ends as soon as the foam is skimmed off the mushrooms. The water does not need to be salted, but you can add citric acid so that the mushrooms and marinade are lighter in color during the subsequent boil. After the first boil, replace the water with fresh water and boil the mushrooms for at least 40 minutes. Add 1 tsp vinegar essence, 0.5 tsp caraway seeds, 3 peppercorns, and enough salt to make the brine over-salted. Transfer to jars, sterilize the jars, and seal.
