Pickled honey mushrooms with garlic
Description
Homemade preserves keep for a long time. To gather mushrooms, you need to be a true professional at what you do, so I leave that activity to my husband; my job here is preserving mushrooms. I have my own special recipe for each variety, and today I will share with you my method for making marinated honey mushrooms with garlic—incredibly appetizing and fragrant. They taste so good that you fall in love with them on the first try; all the spices here are chosen very well, and garlic gives the mushrooms a special, one-of-a-kind aroma. Make these marinated honey mushrooms with garlic at home and you will understand how amazing this appetizer is. Store in a cool, dark place.
Instructions
- 1
Step 1
Sort through the honey mushrooms and rinse them under running water.
- 2
Step 2
Transfer the mushrooms to a saucepan, cover with cold water, and leave for 1.5 hours. Then drain the water and rinse the honey mushrooms again.
- 3
Step 3
Now place the mushrooms in a deep pot, cover with water again, and put over heat. Boil the honey fungus for 1.5 hours from the moment it comes to a boil, skimming off any foam that forms.
- 4
Step 4
Once the time is up, remove the pot from the heat and drain the honey mushrooms in a colander so the water runs off.
- 5
Step 5
Now let's make the marinade. Pour a liter of water into a clean pot, add vinegar, salt, sugar, and spices. Put the pot on the heat and bring the liquid to a boil.
- 6
Step 6
Add the boiled honey mushrooms to the boiling marinade and cook for another 20 minutes.
- 7
Step 7
A few minutes before it's done, add garlic cut into small cubes to the pot.
- 8
Step 8
Then distribute the mushrooms among sterilized jars.
- 9
Step 9
Cover them with lids and sterilize for another 20 minutes.
- 10
Step 10
Seal the jars, turn them upside down, and leave them that way until completely cooled. Store the saffron milk caps in a cool, dark place.