1 liter of water;
2 tbsp. l Sahara;
4 tsp. salts;
3 pcs. bay leaf;
6 peas allspice;
4 things. carnations;
3 pieces of cinnamon (½ tsp ground);
3 tsp. acetic essence 70%.
When using table 5% vinegar, you must take 800 ml of water and 200 ml of 5% vinegar. When using 9% vinegar – 890 ml of water and 110 ml of 9% vinegar.
Boil water, add spices, boil for three minutes (add vinegar at the very end of cooking), remove from heat. Marinade is ready. (Marinade can be prepared in advance.)
Rinse the mushrooms well, cut the large ones (I try not to cut them, take the smallest mushrooms for pickling), put in cold water and bring to a boil, then drain the water. In the second water, having salted to taste, boil the mushrooms, without disturbing until boiling. When the water begins to boil, gently mix the mushrooms and remove the foam. At the end of cooking, the mushrooms will begin to sink to the bottom. Using a noisy mushroom, remove the mushrooms, spread them out on sterile jars (2/3 of the height, not tightly), drain the rest of the broth from the jars and pour over the marinade (until the jar is full). (Then, in the marinade, the mushrooms will be massacred, they will take the marinade and take the entire volume of the jar.)
Banks close, mushrooms stored in the refrigerator.
Categories: Light Snack