To prepare mushrooms for the winter, it is necessary to choose a processing method that will prevent the multiplication of microorganisms - this can be conservation, pickling, salting. Many housewives choose pickling - with this method, the mushrooms are tasty and last for a long time.
It is necessary
- For 1 kg of mushrooms for cooking:
- - water - 1 l;
- - citric acid - 2 g;
- - salt - 50 g.
- For the marinade:
- - water - 400 ml;
- - salt - 10 g;
- - 6% vinegar - 75 ml;
- - allspice peas - 6 pieces;
- - sugar - 10 g;
- - citric acid - 6 g;
- - cinnamon - 1 g;
- - cloves - 1 g.
Instructions
Step 1
Peel the mushrooms and rinse well in cold water. It is better to cook them in an enamel saucepan, removing the foam formed during cooking. When the mushrooms have settled to the bottom, put them in a colander and wait for the liquid to drain. Place the mushrooms in prepared jars.
Step 2
Prepare the marinade. Pour water into an enamel pan, add salt and sugar, spices, citric acid. Boil everything, add vinegar and bring to a boil again. Pour the prepared marinade over the jars of mushrooms. Jars should be filled with hot liquid just below the top of the neck. Roll them up with lids and sterilize on low heat for 40 minutes.
Step 3
After boiling, cool the jars and store in a cool place. You can use whatever spices you like for the marinade, add oak or cherry leaves, nutmeg and onions, but the amount of vinegar, salt and sugar must be respected.
