Description
Well, here... we already went to the first mushrooms. Krasnoholovets, as we call them, sturdy, smooth. While they are few, have to wait a bit. What goes massively, and there comes a time of preparation of mushrooms. The principal amount of the harvest, I freeze. But the most beautiful, small hats pickle. The recipe is unusual, as a rule, guests do not trust, and wondering... How is it? Marinade with sour cream! Yes, unusual, but very tasty! Sour cream makes a mild marinade and the mushrooms become crispy.
Ingredients
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Water
1 л
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Salt
4 ст. л.
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Sugar
6 ст. л.
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Carnation
5 шт
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Allspice
-
Bay leaf
2 шт
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Black pepper
-
Vinegar
8 ст. л.
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Sour cream
0,5 л
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Garlic
-
Greens
-
Mushrooms
3 кг
Cooking
Greens wash thoroughly, shake. The garlic slice on the plate.
The most beautiful, sturdy, small mushrooms thoroughly cleaned, cut into pieces or slices. Very little hats can be left whole or cut in half. Pour the mushrooms with water and add citric acid and boil until tender. Citric acid will not allow the mushrooms to darken.
In another saucepan, prepare the marinade: 1 liter of water, 4 tbsp salt, 6 tbsp sugar, sweet pepper, a Bay leaf (don't forget to remove it later, it may give a bitter mushrooms), 5 cloves, a little black pepper ground - all this boil for 5 minutes.
Then add vinegar and sour cream, again to boil. Don't be afraid to cook such a concentrated marinade, it happens already tasted the marinade with the mushrooms, I add salt and sugar. The mushrooms will take away all the sharpness.
Do not overcook the mushrooms, they should remain crunchy. Mushrooms drain in a colander and let the broth drain well.
Lower the mushrooms into the marinade and again bring to boil.
Arrange the mushrooms on the banks.
On top add the garlic, dill and currant leaf.
Cover all with a sheet of horseradish and roll up cover. Carefully wrap a warm blanket and leave them under the banks until cool. These mushrooms are well kept even in the room, without the cold.
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