Mushrooms mushrooms are always in good standing with lovers of “quiet hunting “, because they have excellent taste. Of these You can cook a large number of delicious dishes. However the most pickled mushrooms with mustard are considered tasty by many mushroom pickers. The spicy taste of mushrooms will remain in your memory for a long time guests.
We offer you to familiarize yourself with recipes for mushrooms, pickled with mustard seeds. These options will appeal to everyone. lovers of spicy mushrooms.
Fragrant pickled mushrooms with mustard seeds
Such a fragrant recipe for pickled mushrooms with mustard will be on a festive table a delicious addition to a side dish of boiled potatoes.
- Honey mushrooms – 2 kg;
- Water – 1 l.;
- Salt – 1.5 L;
- Sugar – 2.5 tbsp. l .;
- Mustard Seeds – 3 tsp;
- Vinegar 9% – 6 tbsp. l .;
- Dill (umbrellas) – 4 pcs.;
- Lavrushka – 5 pcs.;
- Black peppercorns – 7 amount
Sort out the mushrooms, clean and rinse in water. Pour with new water so that she covers the fruiting bodies a little.
Put on the stove and cook for 10 minutes, add salt and cook more 20 min, constantly removing foam with a slotted spoon.
Add peas, bay leaf, dill umbrellas to mushrooms and mustard seeds.
Allow to boil, remove from heat and leave for several hours, and better at night.
In the morning, honey mushrooms recline in a colander and rinse in hot boiled water.
Arrange the mushrooms in sterilized jars and cook marinade.
In water (1 l) mix salt and sugar, bring to a boil.
Add dill, bay leaf, peppercorns, sugar and salt, let it boil for 5 minutes and add vinegar.
Pour mushrooms with marinade, close with tight plastic lids and leave in the room to cool, and then take to the basement.
The recipe for pickled mushrooms with mustard seeds and allspice
Recipe for pickled mushrooms with mustard seeds and allspice preparing pretty simple. These two ingredients will give your the workpiece has a special taste and aroma.
- Honey mushrooms – 3 kg;
- Mustard Seeds – 2 tbsp. l .;
- Allspice – 10 pcs.;
- Bay leaves, currant and cherry leaves – 7 pcs.;
- Vegetable oil – 1 tbsp .;
- Dill (umbrellas) – 2 pcs.;
- Acetic essence – 1 tbsp. l .;
- Garlic – 4 cloves;
- Salt to taste.
Clean, rinse and put mushrooms in enameled the pan.
Pour with water, salt and cook for 20 minutes, removing the foam.
Drain the mushroom broth, leaving only 2 cups, strain the mushrooms through a colander.
Put in a pan, pour mushroom broth, add vegetable oil, diced garlic, dill umbrellas, mustard seeds, allspice, lavrushka, as well as clean leaves currants and cherries.
Boil for 30 minutes and pour vinegar essence at the end of cooking.
Pour mushrooms with marinade into jars and put sterilized for 20 minutes.
Cover, cover with a blanket and allow to cool completely.
Pickled mushrooms with mustard and dill seeds
Honey mushrooms, pickled for the winter with mustard without sugar, you can Serve with boiled potatoes not only on holiday, but also on weekdays days to the delight of your family.
- Honey mushrooms – 3 kg;
- Water – 700 ml;
- Vinegar 9% – 4 tbsp. l .;
- Mustard Seeds – 1 tbsp. l .;
- Salt – 1.5 tbsp. l .;
- Black peas and white peppers – 6 pcs.;
- Dill seeds – 1 tsp.
Once boiled honey mushrooms in salted water for 20 minutes, lay on colander.
Put the mushrooms in a pan, add water, add salt, mustard, peppercorns and dill seeds.
Bring to a boil and boil for 15 minutes.
Turn the stove to a minimum, pour in the vinegar, mix and give boil for 15 minutes
Arrange mushrooms with marinade in jars and put in hot water.
Sterilize jars over low heat for 30 minutes.
Roll up the lids and allow to cool completely at room temperature.
Remove cooled banks to the basement for further storage.
