It's not enough to collect mushrooms in the forest, you still need to be able to harvest them correctly. And if the first question is solved by going to the market, then you can't do without a proven recipe. Fortunately, I know exactly how to preserve pickled aspen mushrooms with vinegar. I'll tell you about it today.
Ingredients
For mushrooms:
- Aspen - 2 kg
- Salt - 1 tbsp.l.
- Water - 4 l
For marinade:
- Bay leaf - 2 pieces
- Black Pepper - 6 peas
- Salt - 1 tsp.
- Vinegar - 120 ml
- Water - 1,8 l
Step-by-step cooking recipe
Wash the aspen thoroughly and place in a saucepan.
Add water, salt and boil for 15 minutes.
Put the mushrooms in a colander and rinse.
Boil water in a separate saucepan.
Add salt and spices, boil for 2 minutes.
Add the boiled aspen mushrooms and cook for another 15 minutes on low heat.
Pour in the vinegar, arrange the mushrooms in jars and roll up.
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