Ingredients
This recipe is for a fixed batch — the ingredient proportions cannot be scaled proportionally.
Main
Honey mushrooms1 kg(quantity is approximate)Marinade
Water1.5 l- Salt3 tbsp
- Sugar1.5 tbsp
- Bay leaf2 pcs
- Clove5 pcs
- Peppercorns10 pcs
- Garlic4 cloves
- Onion1 pcs
- Vinegar2 tbsp(25%)
Nutrition
per 100 g
- Calories
- 15 kcal
- Protein
- 1 g
- Carbohydrates
- 2 g
Instructions
Prepare the ingredients you need. From the given quantities you will get about 2–3 jars of 0.5 l each.
Clean the mushrooms of debris and rinse them in cold water.
Put the prepared mushrooms in a pot, cover with cold water and place over high heat. When it boils, skim off the white foam with a slotted spoon. Lower the heat to medium and boil until done, about 30 minutes.
Drain the boiled mushrooms in a colander. Rinse them under cold water and let the excess liquid drain completely.
Peel the onion and garlic. Cut the garlic cloves into several pieces. Pour water into a large pot, add the mushrooms, garlic, bay leaf, clove, peppercorns and the whole onion.
Put the pot on the hob, add the salt and sugar. Bring to the boil, reduce the heat to low and simmer for about 10–15 minutes. At the very end pour in the vinegar, hold over the heat for a few seconds and remove the onion.
Spoon the hot mushrooms together with the marinade into pre-sterilised jars. Seal tightly with sterile lids. Turn the jars upside down, wrap in a thick towel and leave at room temperature until completely cool.
Wait until the jars are completely cool, then put them in a cool place. The pickled honey mushrooms can be tasted after about 2–3 weeks. Enjoy!
