Marinated honey mushrooms without sugar
Description
Winter preserves for home canning. In our family, we love mushrooms both for picking and eating, so we always have a couple of jars of preserves made from them in the cellar. Sometimes I try something new and cook honey fungus in an unusual way, but most often I use the classic recipe for marinated honey fungus without sugar. In my opinion, the ingredient combination here is perfect, so the mushrooms always turn out tasty and keep well. And since mushroom season is in full swing, I decided to share my recipe for marinated honey fungus without sugar. Try cooking the mushrooms this way, and if you like it, tell your friends about this recipe. The preserve is ready for winter storage.
Instructions
- 1
Step 1
So, sort through the saffron milk caps, rinse them thoroughly, and place them in a pot. Pour about a liter of water over the mushrooms and set the pot over low heat.
- 2
Step 2
As soon as the liquid comes to a boil, drain the honey mushrooms into a colander, rinse them, return them to the pot, add a liter of water, and boil them once more. From 9 liters of fresh mushrooms after boiling, you end up with about 3 liters.
- 3
Step 3
For the third time, add the honey mushrooms to the pot, along with salt, dill, and black peppercorns. Pour in a liter of water, stir, and bring the mixture to a boil. Then reduce the heat, add the vinegar, and stir again.
- 4
Step 4
Pack the hot mushrooms into sterilized jars up to the shoulders and place them in a pot for sterilization. Loosely cover the jars with lids and sterilize for 40 minutes, then seal tightly, turn upside down, and let cool.