Marynowane Pieczarki
Yield
2 pintsPrep
10 minCook
20 minReady
35 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
water
|
|
| 2 | tablespoons |
salt
|
|
| 2 | pounds |
mushrooms
small, button |
|
| Marinade | |||
| 1 ¼ | cups |
vinegar
white |
|
| 10 | each |
peppercorns
|
*
|
| 2 | each |
bay leaves
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
water
|
|
| 3E+1 | ml |
salt
|
|
| 907.2 | g |
mushrooms
small, button |
|
| Marinade | |||
| 296 | ml |
vinegar
white |
|
| 1E+1 | each |
peppercorns
|
*
|
| 2 | each |
bay leaves
|
*
|
Directions
Simmer vinegar, peppercorns and bay leaves in a small covered saucepan 10 minutes over medium-low heat.
Bring to a boil over medium heat.
In a large saucepan, combine water and salt; bring to a boil.
Add mushrooms.
Cover tightly and simmer over low heat 10 minutes.
Strain mushrooms; discard cooking liquid.
Let cool. Arrange equal amounts of mushrooms in pint canning jars.
Pour boiling marinade over mushrooms to cover.
Place lids on jars; seal tightly. Let cool to room temperature; refrigerate.
Serve chilled.
