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The recipe for pickled mushrooms, the video and description of which are presented on this page, is simple, but the mushrooms are very tasty. Black pepper and bay leaves serve as preservatives and give the marinade a pungent and piquant taste.

This delicious pickled mushroom recipe is perfect for a family Sunday lunch or a festive table. The finished dish can be eaten immediately after cooling, or it can be left for long-term storage.

Cooking pickled mushrooms in this way will take 1 hour and 20 minutes. The output will be 500 ml of the finished product.

Method for preparing pickled mushrooms and ingredients

This delicious pickled mushroom recipe will require:

• 1 kg of mushrooms (honey agarics, boletus, boletus, boletus)
• 1 tbsp. l. 9% table vinegar
• 2 bay leaves
• 5 black peppercorns
• salt to taste

Pickled mushroom recipe video

1. Peel the large mushrooms and cut them in half. Fold into a saucepan, add water. Put on fire, bring to a boil, cook over medium heat for 15 minutes.

2. Throw in a colander, rinse under running cold water.

3. Put it back in a saucepan, add water so that it completely covers the mushrooms. Put on fire, bring to a boil, add salt, cook over moderate heat for 1 tsp.

4. Add pepper and bay leaves, cook for 30 minutes.

5. Pour in vinegar, cook for 5 minutes over moderate heat, stirring constantly.

6. Put the seaming lids in a small container, add water, boil for 7 minutes over low heat, then let dry. Wash the jars, put in the oven at 100 ° C for 15 minutes. Allow to cool to room temperature.

7. Place the mushrooms tightly in the jars.

8. Pour the marinade evenly over. Close the lids with a seaming machine. Turn the lids down. Leave for 2 hours. You can store pickled mushrooms prepared according to this recipe at room temperature or in the refrigerator.