1. Main Page
  2. Homemade preparations
  3. Pickled black pears

Marinated Black Milk Mushrooms

Give this recipe for tasty wild mushrooms a try! Marinated black milk mushrooms (chernye gruzdi) come out wonderfully tasty. These juicy, crunchy mushrooms make a terrific appetizer for any family gathering, as well as a great accompaniment to meat or vegetable mains.

AdelinaAuthor avatar
Recipe author
Pickled black pears
0
0

Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 33 % 1 g
Fats 0 % 0 g
Carbohydrates 67 % 2 g
13 kcal
GI: 50 / 0 / 50
    1. Thoroughly clean the foraged mushrooms of dirt and soil and pick off any twigs and leaves. Trim or cut away any damaged parts with a sharp knife. 2. Rinse the mushrooms in clean cold water several times. Black milk mushrooms have a wonderfully strong woodsy aroma, but they can turn bitter when preserved, so it's best to soak them in water for about 3 days first, draining and replacing the water periodically. 3. After 3 days, drain the mushrooms in a colander. Cut any oversized ones so the pieces are more or less uniform. 4. Put the mushrooms in a pot and add enough water to cover them. Cook over moderate heat for 20 minutes, skimming off the murky foam that rises to the top. Drain them again and rinse with cold water. 5. Make the marinade: pour clean water into a pot, add the salt and sugar, stir, bring to a boil, and add the mushrooms. Cook them in the marinade for another 20 minutes. 6. Sterilize glass jars over steam or in the oven, and boil the lids. 7. Put the spices in the bottom of the sterilized jars: currant and cherry leaves (scalded with boiling water and dried first), allspice, cloves, black peppercorns, and bay leaf. Peel the garlic, separate it into cloves, and rinse. Drop a clove of garlic into each jar. Pour 9% table vinegar into each jar (5 ml per half-liter jar). 8. Transfer the mushrooms from the pot into the prepared jars and pour the remaining marinade in right to the top. Seal tightly with clean lids. 9. Turn the sealed jars upside down and wrap them in a blanket until completely cool. Then move them to a cellar or basement, where they'll keep for a year. Happy canning!

Caloric content of the products possible in the composition of the dish

  • Garlic - 143  kcal/100g
  • Carnation - 323  kcal/100g
  • Bay leaf - 313  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Wine vinegar (3%) - 9  kcal/100g
  • Vinegar 9% - 11  kcal/100g
  • Balsamic vinegar - 88  kcal/100g
  • Apple vinegar - 14  kcal/100g
  • Vinegar - 11  kcal/100g
  • Black pepper peas - 255  kcal/100g
  • Water - 0  kcal/100g
  • Table salt - 0  kcal/100g
  • Allspice - 263  kcal/100g
  • Cherry leaves - 0  kcal/100g
  • Currant leaves - 0  kcal/100g
  • Black Bunches - 9  kcal/100g

Similar recipes

Related and additional categories: