Autumn is the "hottest" time for harvesting! September is the month of mushroom season, so it's time to add a proven method of pickling russula to all housewives. Fortunately, there are many such mushrooms now.
For 1 kilogram of mushrooms, you will need:
Salt, 1 tablespoon
Sugar, 1 teaspoon
Vinegar 30%, about 50 grams
Pepper peas, to taste (optimal - 20 peas)
Bay leaf, 4-5 sheets
Cloves, 3 pieces
Onions, 5 large onions
Of course, first, the mushrooms need to be thoroughly washed and cleaned, sorted out in search of wormy russula. Rinse in at least two waters. Cut large mushrooms in half.
Next, the russula must be boiled. The water should be salted, but you should not overdo it: one tablespoon of salt is enough. It will take about half an hour to cook. When the mushrooms are cooked, drain the water.
To prepare the marinade, take two glasses of water, put onions, spices and put on fire. When the marinade has been simmering for a while, add the vinegar.
The marinade is ready - dip the mushrooms in it, let them cook for a short while (five minutes should be enough).
Arrange the mushrooms in sterilized jars, fill with marinade, close the lids tightly. After cooling, it is advisable to put the jars in a cool place.
It turns out wonderful pickled mushrooms, salty and aromatic. If desired, you can add cloves of garlic, they will give a characteristic smell and light taste. If you prefer salty mushrooms, add a tablespoon of salt to the marinade.
