When the stocks of dried and frozen mushrooms have already been restored, it's time for harvesting. I share the recipe of the most delicious and fragrant mushrooms! I have Polish, but you can experiment with different types – the principle will be the same.
Ingredients
- Forest mushrooms - 2 kg
- Water - 1.5 l
- Salt - 50 g
- Sugar - 20 g
- Vinegar (9%) – 70 ml
- Carnation - 10 pieces
- Allspice (with peas) – 15 pieces
- Black Pepper (with peas) – 25 pieces
- Garlic - 10 teeth
- Bay leaf - 5 pieces
Step-by-step cooking recipe
Thoroughly wash the mushrooms from sand, earth and debris in running water.
Soak them for 3-5 minutes and rinse again to finally remove all the blades of grass and litter.
Cut the large mushrooms into pieces, and leave the small ones whole.
Pour 1 liter of water into a saucepan, put the mushrooms and cook for 15 minutes after boiling. Be sure to remove the foam as it appears.
Put the mushrooms in a colander, and you can leave the broth for other dishes – you won't need it here.
Arrange garlic, cloves, allspice and bay leaves in sterilized jars.
Boil 1.5 liters of water, add sugar and salt and mix.
Put the mushrooms in the brine and bring to a boil again. Pour in the vinegar, stir and immediately remove the pan from the heat.
Pour the mushrooms with marinade into jars, put them in a saucepan with water and boil for another 20 minutes.
Tightly twist or roll up the blanks and leave upside down. It is better to open them at least in a month.
