There is no need to talk about pickled porcini mushrooms for a long time. Everyone already knows how delicious it is! I will only say that you can pickle porcini mushrooms in different ways, and today I will tell you about one of them - simple, reliable and without sterilization. Try it for sure!
Ingredients
- Porcini mushrooms - 1 kg
- Onion - 1 pcs.
- Garlic - 2 cloves
- Water - 1,5 glasses
- Vinegar (9%) – 50 ml
- Black Pepper (with peas) – 10 pcs.
- Allspice (with peas) – 5 pcs.
- Bay leaf - 2 pcs.
- Carnation - 2 pcs.
- Sugar - 0,5 tsp.
- Salt - 20 g
Step-by-step cooking recipe
Go through the mushrooms, clean them from sand and forest debris, separate the legs from the hats. We will pickle the hats, and the legs can be fried or dried.
Rinse the mushroom caps well under running water. If necessary, cut large copies, leave small ones intact.
Boil the mushrooms in boiling water for 15 minutes, stirring constantly and removing the resulting foam.
Using a slotted spoon, remove the boiled mushrooms from the broth.
Strain the broth through a sieve, add salt, sugar, bay leaf, vinegar and spices according to the list. Stir and boil the marinade for 5 minutes.
Cut the onion into rings, peel the garlic.
Put the onion and garlic cloves on the bottom of a pre-sterilized jar. Fill the jar with boiled mushrooms to the top and pour boiling marinade.
Roll up the jar of mushrooms, turn it upside down, wrap it up and leave it to cool completely. Store the cooled workpiece in a cool, dark place.
