Sweet, fragrant, crisp, as if out of the woods – pickled mushrooms.
- White mushrooms – 500 g
- Dry white wine – 100 ml
- Lemon – 1 pc
- Garlic – 2 cloves
- Allspice – 3 pieces
- Black pepper – 2 pcs
- Cloves – 2 pcs
- Salt – 2 tsp
- Sugar – 2 tbsp
- Vinegar – 2 tbsp
- Oak Leaves – 2 pcs
Mushrooms, wash and clean. That they are not darkened, cover with acidified water. Acidify the water with vinegar or citric acid. In a saucepan pour water, add salt and vinegar. White mushrooms cut into large lumps. And put it in boiling water. Boil the mushrooms for 10-15 minutes.
Tip: The mushrooms will be easy to clean, if lubricate hands and knife with vegetable oil. Mushrooms retain shape if to throw them in boiling water. Marinade is transparent, if you shoot foam during cooking mushrooms.
Marinade. In a saucepan, mix water and wine, evaporate the alcohol. Add peas allspice and black pepper, sugar, cloves, garlic. Boil the marinade, remove from heat and add more vinegar, lemon juice and oak leaves.
Tip: mushrooms are crisp, if you add the marinade oak leaves.
Put mushrooms in the marinade and cook for 10-15 minutes on low heat.
Sterilize jars and lids. Put the mushrooms and roll up. Cool under a warm blanket and place in a cool place.