How to pickle mushrooms for the winter in an acidic marinade without sterilization.

How to cook pickled mushrooms in sour sauce for the winter.

Take liter jars and sterilize them over steam.

Place spices in a hot container at the bottom: bay leaves (2 pieces), whole mustard seeds (1 teaspoon or half a tablespoon), allspice (5 peas), black pepper (3 peas), peeled shallots and cut into rings (2 pieces), a piece of fresh horseradish root (2 cm), cumin (pinch), nutmeg (1/6 part), cloves (3 buds).

Place fresh mushrooms, peeled and washed in cold water, on top of the spices. Fill the pieces prepared in this way with hot, but not boiling, pouring. Its temperature should be within eighty degrees. Immediately seal the jars with lids.

Prepare the sour marinade in this way: mix water and vinegar 8% strength in a ratio of 1/1. Add salt to the sour filling - take up to 30 grams of it per liter of liquid. First mix all the filling ingredients cold, and when the salt has dissolved, heat the filling to the desired temperature.

If you need products with less vinegar, then you can’t do without sterilization. Prepare the marinade for mushrooms as described above, only take only 300 ml of eight percent vinegar for one liter of water, i.e. keep the proportion - 1/3.

In this case, fill the mushrooms with sour liquid not to the very edges of the jar, but not to the top 1.5 cm - during heat treatment, the mushrooms will release juice and the jars will be filled to the top.

Immediately seal the jars with lids and place them in a stationary water sterilizer. The water in the sterilizer should boil very slowly so that its temperature does not exceed ninety degrees. Boil liter jars of mushrooms filled with marinade for a little less than an hour, namely 50 minutes. After sterilization, cool the jars in air and transfer them to the basement. If you do not have a special sterilizer at home, then boil the jars in a regular large saucepan.

Marinated mushrooms in sour sauce are good as a side dish for meat and poultry. They can also be served as a cold appetizer or added to salads and vinaigrettes.