Pickled black milk mushrooms
Description of preparation:
Pickled milk mushrooms are not very sour; sugar perfectly smooths out the acidity, giving a piquant note. Be sure to soak and pre-boil the milk mushrooms, this will help get rid of their natural bitterness.
Prepare all the necessary ingredients to prepare pickled black milk mushrooms for the winter.
Sort the milk mushrooms, clean them of debris, and soak them in cold water for three days. The water must be changed twice a day. Then drain it and rinse the mushrooms carefully.
Place the black milk mushrooms in a saucepan, cover with cold water and bring to a boil over medium heat. Boil the mushrooms for 20 minutes, then drain in a colander and rinse with cold water. If the milk mushrooms are large, you can cut them into pieces.
Place salt, sugar, garlic, spices and herbs into a clean saucepan.
Pour water into the pan and bring to a boil. Place the boiled milk mushrooms in the marinade and cook everything for 20 minutes.
Pour vinegar into the pan with milk mushrooms, boil for another two minutes and place in hot, sterilized jars. The top should be completely covered with marinade.
Close the jars with black mushrooms with lids, turn them over and wrap them until they cool completely. After this, store the pickled black milk mushrooms in a cool, dry place.