Blend for marinated and pickled mushrooms

Fullname of the product: Blend for marinated and pickled mushrooms

Description: The best mushrooms for pickling and marinating are honey fungus, porcini, slippery jacks, etc.

Ingredients: Bay leaf, garlic, black peppercorns, allspice, cloves, dill, horseradish. No salt, no additives!

Uses: You can make marinated mushrooms in 2 ways: 1) boil and drain mushrooms, make a
marinade and pour in over the mushrooms or 2) boil mushrooms in a marinade.

Preparation: Wash glass jars with water and soda, sterilize them in boiling water and let them air dry. Clean, wash and chop mushrooms, boil them in a small amount of water with salt for 5 to 30 minutes (until the mushroom sink to the bottom and the water becomes transparent), drain and dry the mushrooms. Make a marinade (3 teaspoons of 70% vinegar essence, 2 tablespoons of sugar, 4 teaspoons of salt, and 1 tablespoon of the seasoning blend per 1 liter of water) and bring it to a boil. Pack the mushrooms in the jars, pour them over with hot marinade so that the mushrooms are completely covered, add some vegetable oil, cover with plastic lids and place the jars into the fridge. For pickling, choose mushrooms with gills such as milk mushrooms, saffronmilk caps, red pine mushrooms, russula mushrooms, etc. Pickling may be hot or cold. Take 1 tablespoon of the seasoning blend per 1 kg of mushrooms. Marinated or pickled mushrooms are usually ready to eat in a month and shall be stored in the fridge at 1 to 6° С. Make sure that the mushrooms smell normally and have enough brine.