Marinated Honey Mushrooms Without Vinegar
Description
Perfect for stocking up for winter. This is a classic recipe for preparing marinated honey mushrooms without vinegar. I want to note right away that I replaced the vinegar with citric acid. Marinated mushrooms should be stored in a cool place, such as in the refrigerator or pantry. You can eat the honey mushrooms after just a few days. Good luck
Instructions
- 1
Step 1
Sort through the honey mushrooms and rinse them thoroughly under running water. Cover with water, bring to a boil, and cook for another 7–8 minutes. Drain off the “first” water, add fresh water, and let the honey mushrooms boil for 20 minutes. Drain the mushrooms in a colander.
- 2
Step 2
Put a pot of cold water on the heat; for each liter of water, add 1 tbsp salt and 1 tbsp sugar, along with a bay leaf, cloves, and several garlic cloves. Bring to a boil and add 1 tbsp citric acid.
- 3
Step 3
Add the honey mushrooms to the marinade.
- 4
Step 4
Cook for another 15 minutes.
- 5
Step 5
Spread the mushrooms among sterilized jars and cover with the marinade. Pour a little vegetable oil on top. Seal the jars and let them cool.