Pickled honey mushrooms without sterilization
Description
I offer you a time-tested and very simple recipe for pickled honey mushrooms without sterilization — an excellent option for those who do not like fussing with preserves. You will not spend much time preparing these little mushrooms, yet they will turn out tasty and juicy and will keep well. I never boil honey mushrooms too long, because they can become rubbery; if you make pickled honey mushrooms without sterilization at home using this recipe, the mushrooms will turn out crisp and firm. Be sure to try this method — you may like it and it may become one of your favorites. 1) Sort through the honey mushrooms and rinse them under running water, then drain in a colander. Then put the mushrooms in a pot, pour in half a glass of water, and set the pot over low heat. 2) Boil the honey mushrooms for 10 minutes after the water comes to a boil, and remember to skim off the foam that forms, because after cooking the liquid should remain almost clear. 3) After 10 minutes, add salt, all the spices, and dill to the mushrooms; boil for another minute, then pour in the vinegar. 4) Remove the pot from the heat, take the bay leaf and dill out of the marinade, pack the mushrooms into sterilized jars, and seal them. Turn the jars upside down, cover with a blanket, and let them cool. As I already said, the mushrooms keep quite a long time — in a cool place they can last about a year. Enjoy your meal, everyone. Store in a cool, dark place.