Quick Pickled Honey Mushrooms
Quick to make, easy to store—what more could you want in a perfect appetizer? Quick pickled honey mushrooms are delicious.
S.N.
Recipe author
Quick Pickled Honey Mushrooms
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 50 %
2 g
Fats 25 %
1 g
Carbohydrates 25 %
1 g
21 kcal
GI:
100
/
0
/
0
- Rinse the mushrooms several times so there's no grit or debris. It's best to cook the mushrooms in at least two changes of water. The first boil is done as soon as the foam has been skimmed off. You don't have to salt the water at this point, but you can add a little citric acid so the mushrooms and marinade come out lighter in the next boil. After the first boil, change the water for fresh and cook the mushrooms for at least 40 minutes. Pour in 1 tsp of vinegar essence, add 0.5 tsp of caraway, 3 peppercorns, and enough salt that it tastes a bit over-salted. Pack into jars, sterilize the jars, and seal.
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
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