What could be tastier than pickled porcini mushrooms? Such a billet will not leave your guests indifferent and will become the center of attention at any festive feast. Before serving, cool a jar of mushrooms, pour vegetable oil and sprinkle with fresh dill.
Ingredients
- Porcini mushrooms - 1 kg
- Water - 1 l
- Vinegar (9%) – 40 ml
- Salt - 1 tbsp.l .
- Sugar - 2 art.l.
- Carnation - 3 pcs.
- Allspice (with peas) – 5 pcs.
- Black Pepper (with peas) – 5 pcs.
- Bay leaf - 3 pcs.
Step-by-step cooking recipe
Sort the mushrooms, peel, rinse well and cut into 1-2 cm cubes.
Boil the mushrooms in salted water for 20-25 minutes after boiling, then throw them in a colander and rinse under running water.
For the marinade, boil 1 liter of water, add salt, sugar, both types of pepper, cloves, bay leaf and vinegar. Stir and boil the marinade for about 5 minutes.
Put the boiled porcini mushrooms in the boiling marinade, stir and boil for 15 minutes over medium heat.
Put the hot mushrooms in pre-sterilized jars, pour boiling marinade to the top of the jars. Roll up the jars, turn them upside down, wrap them up and leave them to cool completely. The cooled workpiece can be stored at room temperature.
