Quick pickled mushrooms
Composition / ingredients
10
servings:
Cooking method
Wash the mushrooms many times so that there is no sand and rags.
It is advisable to cook mushrooms in at least "two waters". The first cooking ends as soon as the foam is removed from the mushrooms. At the same time, it is not necessary to salt the water, but you can add citric acid so that the mushrooms and marinade are lighter in the subsequent cooking. After the first cooking, the water changes to fresh and the mushrooms are cooked for at least 40 minutes.
Pour in the essence of 1 tsp., add cumin 0.5 tsp., 3 peppers, salt so that it is over-salted.
Transfer to jars, sterilize jars, roll up.
Caloric content of the products possible in the composition of the dish
- Opyat - 20 kcal/100g
- Cumin - 333 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
