Ingredients
This recipe is for a fixed batch — the ingredient proportions cannot be scaled proportionally.
- Honey mushrooms2.5 kg
- Onion250 g
- Garlic3 g
- Salt4 tbsp
- Water3 l
- Vinegar2 tsp9%
- Citric acid1.5 tsp
For the marinade:
Salt25 g- Table vinegar50 ml
- Ground cinnamon1 g
- Cloves1 pcs
- Bay leaf2 pcs
- Sugar50 g
- Allspice5 pcs
- Peppercorns5 pcs
Nutrition
per 100 g
- Calories
- 14 kcal
- Protein
- 1 g
- Fat
- 1 g
- Carbohydrates
- 2 g
Instructions
1. Sort, clean, and wash the mushrooms and cover them with water containing citric acid (0.5 tsp). After the mushrooms stand for a bit, rinse them again. 2. Cover the mushrooms with salted water (1 tbsp salt), bring to a boil, and drain it. 3. Pour boiling water (3 l) over the mushrooms, add salt (3 tbsp) and citric acid (1 tsp). Boil for 25 minutes; 1 minute before the end of cooking, add vinegar. Then drain the mushrooms in a colander and wait until all the liquid drains off. 4. Peel and rinse the onion and garlic that will go into the marinade. Cut the onion into half-rings and the garlic into several pieces. 5. For the marinade, add all the ingredients except vinegar to boiling water and boil for 7 minutes. 6. Drain the water from the mushrooms and add them to the marinade. After it boils, cook for 25 minutes over low heat. When they sink to the bottom, add vinegar. 7. Seal the mushrooms in prepared jars. After cooling, store in a cool place, preferably in the refrigerator. Enjoy!
