Pickled Broccoli with Mushrooms for the Winter
Lots of people want broccoli on the table year-round. Broccoli is packed with vitamins and minerals, and — like mushrooms — it actually has more protein than beef.
Cooking method
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Step 1:
Prep all the ingredients. Wash the broccoli and button mushrooms well, break the broccoli into florets, and slice the mushrooms.
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Step 2:
Bring water to a boil, blanch the broccoli for 3–4 minutes and the mushrooms for 10–15 minutes. Lift them out with a slotted spoon and let the excess water drain off.
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Step 3:
Make the marinade: for each 1 liter (about 1 quart) of boiling water, use the salt, sugar, pepper, and vinegar in the amounts listed. I used 2.5 liters of marinade for three 750 g jars, even with the mushrooms and broccoli packed in tightly.
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Step 4:
Pack the prepared mushrooms and broccoli into jars, pour in the hot marinade, and seal the lids right away. Turn the jars over, cover them, and let them cool. Then just wait for the right occasion to open them.
- Any mushrooms you like will work for this recipe.
Caloric content of the products possible in the composition of the dish
- Champignons - 24 kcal/100g
- Broccoli - 33 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
- Salt - 0 kcal/100g
