Marinated milk mushrooms in tomato
Description
A preservation recipe without unnecessary complications. As you can see, the recipe for pickled milk mushrooms in tomato is not difficult at all; I just spent a lot of time in the kitchen because there were so many mushrooms. You can adjust the ingredient amounts proportionally while keeping the balance right. In short, here is how to make pickled milk mushrooms in tomato. Store in a cool, dark place.
Instructions
- 1
Step 1
1. Prepare the ingredients. Wash all the vegetables and remove leaves, stems, and pits. At the same time, thaw the mushrooms; if they are fresh, clean them.
- 2
Step 2
2. Puree all the vegetables first in a blender, then pass through a sieve so the consistency is completely uniform.
- 3
Step 3
3. Core the apples and cut them into pieces. The peppers can be cut as you like. Bring the tomato purée to a boil first; once it is bubbling, simmer on low heat together with the apples.
- 4
Step 4
4. When it comes to a boil, add bell pepper, pressed garlic, and salt and pepper to taste. Simmer briefly, then remove all large ingredients from the sauce.
- 5
Step 5
5. Boil the thawed milk mushrooms for half an hour in salted water (50 g salt per 1 kg mushrooms).
- 6
Step 6
6. Arrange the mushrooms in clean jars and fill with tomato puree to the brim. Seal with sterile lids for winter storage—done!