Pickled mushrooms in 1 hour

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Wow, and let's crunch in winter! Fragrant, elastic like carnations, and how delicious! On the weekend we rolled honey mushrooms, that's what happened.

Pickled mushrooms in 1 hour

Ingredients:

fresh mushrooms, best of all small, not overgrown, with thick legs
1 l of water for the marinade
1 tbsp. l. salt with a small slide
1 tbsp. l. sugar without a slide
3-5 pcs. carnation
4 cloves of garlic
3 bay leaves
3 allspice peas
1 tbsp. l. acetic acid 70%

How to cook:

1. Go through the mushrooms, cut all the pieces off the ground, remove leaves and other debris. Rinse each mushroom under running water to rinse off anything unnecessary.

2. Put honey agarics in a large saucepan, cover with cold water and salt well. This water and salt is not from the marinade!

3. Put the pan with mushrooms on the fire, bring to a boil and after ten minutes put honey agarics in a colander, drain all the water. We do not need liquid, because it contains all the harmful substances that could be in the mushrooms. And it will also be black and dirty!

4. Pour honey agarics with cold water again and this time without salt, cook at low boil for 20-30 minutes. Also, then fold into a colander.

5. Now we are preparing the marinade. To do this, boil 1 liter of water (if there are a lot of mushrooms, then more water is needed, so it is better to make a double or even triple portion of the marinade).
Pour salt and sugar into boiling water, add allspice and bay leaf.
Toss a few cloves of garlic and cloves into the marinade.

Boil the marinade for 2 minutes, then pour in 1 tablespoon of 70% acetic acid.

6. Pour boiled mushrooms into the boiling marinade. Let them boil for a little, not for long, about five minutes and immediately begin to lay out the mushrooms with a slotted spoon on sterilized hot jars.

7. Pour boiling marinade on top of mushrooms almost to the edges of the cans. To prevent mold from forming on top, pour 1 tbsp into each jar under the lid. l. calcined vegetable oil.

Close the jars with boiled lids, turn upside down and leave to cool. No need to wrap.

You need to store pickled mushrooms in a cool place, ideally you need a dry cellar or basement, but you can also keep it in the refrigerator.

You can try these mushrooms right away. But in winter they are still tastier. Especially with potatoes.

Good luck to you!

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