Pickled mushrooms-i

1 serving


White, aspen, boles, oilseeds, autumn hazelnuts should be fresh, just from the forest, strong, immature and, of course, unclean. Prepared mushrooms are thoroughly washed in running cold water. This is very important. Then boil in boiling marinade (for 1 kg of mushrooms - 100 g of water, 125 g of 6% vinegar,
1. 5 tbsp. tablespoons of salt, 0. 5 tsp of sugar, bay leaf, several black pepper peas, 2 pieces of cloves). It is better to put the spices ten minutes after the start of the boil. The cooking time depends on the size of the mushrooms, but the finished mushrooms tend to sink to the bottom of the pan, and the decoction becomes more transparent. Now it remains to put the mushrooms in clean cans, pour with decoction, close and pasteurize for 15 - 20 minutes. Most vegetables can also be marinated.