How to pickle forest mushrooms for the winter

Pickled mushrooms are a classic on the festive and everyday table. Mushrooms from the forest are especially tasty. Mushrooms that do not crumble are suitable for pickling: porcini mushrooms, porcini mushrooms, white mushrooms, dragonflies and others.

Details

First, you need to sort, clean and wash the mushrooms.

After that, boil in salted water. Discard in a colander.

In the meantime, prepare the marinade: 1 liter of water, 2 bay leaves, 4-5 peppercorns, 1-2 pcs. cloves, 0,5 tsp. citric acid, 1 tbsp. l. sugar, 2 tsp. boil salt for 30 min.

Add 1 tsp. vinegar essence, equal to 6,5 tbsp. vinegar 9%.

Throw the boiled mushrooms into the marinade, bring to a boil and put in sterilized jars.

Pour the tails with marinade, twist, turn the jars over, wrap until cool.