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Winter season has arrived and the fun of eating pickles doubles in this season. Especially mushroom pickle, which not only enhances the taste of food but is also very beneficial for health. Mushrooms contain rich amounts of protein, which gives strength to the body. Let us know the easy recipe to make this delicious mushroom pickle at home.
Winter season has started and in this season, for the people who are fond of eating pickles, mushroom pickle enhances the taste of food even more. Mushroom pickle is not only good for taste but is also a panacea for health, because maximum protein is found in it. So, today we are telling you the best recipe to prepare delicious mushroom pickle at home.
Before making mushroom pickle, it is very important to select the right mushroom. There are many types of mushrooms available in the market, but button mushroom is considered most suitable for pickle. Only fresh mushrooms should be pickled and pickled within 24 hours of harvesting, otherwise its nutrients gradually start depleting.
Before pickling button mushroom, some preparation is necessary to make it safe. After bringing from the market, boil the mushrooms in hot water for 5 minutes. This removes the bacteria present inside the mushroom and if any chemical has been used, it all comes out. After this the mushroom is completely ready for making pickle.
While adding the pickle, it is very important to ensure that there is no water in the ingredients, otherwise the pickle may spoil quickly. Therefore, after boiling the button mushrooms, wash them thoroughly and cut them into small pieces. After this, dry the mushroom by keeping it under the fan, so that all the water gets removed. Only when the mushrooms are completely dry, add spices to it and prepare the pickle.
When the mushrooms are completely dry, add some salt and turmeric and mix well. After this, keep the mushrooms covered for about 4 hours. By this process, the remaining moisture in the mushroom will come out and the mushroom will be completely ready for pickle.
After 4 hours, when all the moisture is gone from the mushrooms, then it is time to add spices. If you are making 2 kg mushroom pickle, then add 50 grams turmeric, 250 grams salt, 80 grams mustard, 100 grams fenugreek, 30 grams nigella seeds, 50 grams garam masala, 800 ml yellow mustard oil, 5 grams asafoetida, 100 grams coriander powder and 50 grams red chili. Mix all the spices well and cover the mushrooms, so that the flavor of the spices gets completely absorbed into the mushrooms.
After adding all the spices to the mushrooms, now comes the turn of adding oil. For this, use only yellow mustard oil, so that the color of the mushroom remains good. First of all, heat the oil well and then after it cools completely, add it to the mushrooms. Keep in mind that the mushroom should be completely immersed in oil, so that it mixes well with the spices and oil and prepares a delicious pickle.
After adding oil to the mushroom, keep it covered for a week. If you have a glass jar then you can fill it in it also. After a week, the mushroom pickle is completely ready to eat. When used in food, it gives a completely different taste from other pickles and being rich in protein, it is also beneficial for health.
