Marinated Butter Mushrooms with Vinegar
Try these appetizing, tender mushrooms! Butter mushrooms (slippery jacks) marinated with vinegar are quite easy to put up and seal. Follow the detailed steps in this recipe and you can enjoy tasty mushrooms you foraged yourself, even in the dead of winter.
Tatka
Recipe author
Marinated Butter Mushrooms with Vinegar
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 50 %
2 g
Fats 0 %
0 g
Carbohydrates 50 %
2 g
17 kcal
GI:
50
/
0
/
50
- Clean and sort the butter mushrooms, picking out debris. Be sure to clean the caps well, or the finished preserve will taste bitter. Rinse them in cold water and drain off the dirty water. 2. For even pickling, the mushrooms should be about the same size — small and medium ones are best. Cut large specimens up or set them aside for other uses. 3. Put the sorted, rinsed mushrooms in a pot and cover with water so they're fully submerged. Set it on the stove and bring to a boil. Cook the mushrooms over low heat for about 15–20 minutes from the time the water boils. 4. In another pot, make the marinade: pour in water and add the bay leaf, cloves, black peppercorns, and allspice. Add the salt and sugar. Stir everything together, set the pot on the stove, and bring the marinade to a boil. Once it boils, add 9% table vinegar and stir. 5. Using a slotted spoon or a large sieve, transfer the cooked mushrooms from the first pot into the second pot of marinade. Simmer the mushrooms in the marinade for about another 15 minutes. When they sink to the bottom of the pot, they're done and ready to jar. 6. While the mushrooms cook, prepare the canning jars: wash them well with baking soda and rinse with hot water. Sterilize them however you like — over steam, in the oven, or in the microwave. Boil the lids separately in a pot of water. 7. Transfer the mushrooms cooked in the marinade into the sterilized jars and immediately seal tightly with clean lids. Set the sealed jars on a firm, level surface lids-down and cover with a warm blanket. Once the jars have cooled, move them to a basement or cellar for storage. Happy canning!
Caloric content of the products possible in the composition of the dish
- Butter - 23 kcal/100g
- Carnation - 323 kcal/100g
- Bay leaf - 313 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Black pepper peas - 255 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Table vinegar - 11 kcal/100g
- Allspice - 263 kcal/100g
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