Pickled pears are a delicious snack for winter. Such mushrooms will definitely become the center of attention of your guests! The recipe is designed for one three-liter jar. If you prefer smaller jars, change the amount of salt and vinegar proportionally.
Ingredients
- Gruzdi - 3 kg
- Garlic - 5 teeth
- Bay leaf - 2 pcs.
- Currant leaves - 2 pcs.
- Cherry leaves - 2 pcs.
- Allspice (with peas) – 5 pcs.
- Black Pepper (with peas) – 5 pcs.
- Carnation - 2 pcs.
- Vinegar (9%) – 50 ml
- Water - 1 l
- Salt - 3 tsp.
Step-by-step cooking recipe
Pick mushrooms, clean, rinse under running water.
Soak the peeled mushrooms in salted water for a day. Change the water as often as possible.
Then drain the water and rinse each mushroom under running water. Cut large specimens into 2-4 pieces, small ones can be left intact.
Place the prepared mushrooms in a cooking pot, pour cold water, bring to a boil and boil for 20 minutes, removing the foam. Then put the mushrooms in a colander and rinse again under running water.
Put garlic cloves and cherry and currant leaves previously scalded with boiling water on the bottom of a pre-sterilized jar.
For the marinade, combine 1 liter of water with 3 tsp of salt, add cloves, both types of peppercorns and bay leaf. Stir and bring to a boil. If you need more than 1 liter of water, proportionally increase the amount of salt added.
When the marinade boils, put the boiled pears in it and boil over medium heat for 20 minutes after boiling again.
Using a slotted spoon, put the hot pears in a jar, add vinegar (50 ml per 1 three-liter jar) and pour boiling marinade. Roll up the jar, turn it upside down, wrap it up and leave it to cool completely.
