Ingredients
This recipe is for a fixed batch — the ingredient proportions cannot be scaled proportionally.
- Honey mushrooms1 kg
- Garlic20 g
- Cloves5 pcs
- Peppercorns10 pcs
- Bay leaf1 pcs
- Salt1.5 tbsp(fine)
- Sugar1 tbsp(level)
- Vinegar100 ml(9%)
- Water1 l(for marinade)
Nutrition
per 100 g
- Calories
- 16 kcal
- Protein
- 1 g
- Fat
- 1 g
- Carbohydrates
- 2 g
Instructions
First, gather honey mushrooms in the forest. If you cannot go to the forest, you can use frozen store-bought mushrooms.
Rinse the honey mushrooms and clean them of forest debris. Bring water to a boil in a pot and add the mushrooms. How long should honey mushrooms be boiled for canning? After boiling, skim off the foam and cook the mushrooms for about 20 minutes over medium heat. Drain the cooked honey mushrooms in a colander and rinse under running water several times.
Peel the garlic, rinse the peppercorns and cloves in cold water.
Pour water into a pot, add the salt, sugar, garlic, peppercorns, cloves, bay leaf, pour in the vinegar, place over high heat, and bring to a boil.
Wash the jars and lids with baking soda, rinse thoroughly under running water, and sterilize using a method convenient for you. For this amount of ingredients you will need 2 half-litre jars.
Add the honey mushrooms to the boiling marinade and cook everything together for about 15 minutes until tender, reducing the heat to medium.
Place the honey mushrooms with marinade into the sterilized jars. Try to pour the marinade so that it reaches the very neck of each jar. This way no excess air will remain in the jars.
Seal each jar with a lid (I used twist-off lids). Leave the honey mushrooms at room temperature until completely cooled. Then put the jars either in a cellar or on the bottom shelf of the refrigerator. Enjoy!
