Autumn is the time for mushrooms. At this time, mushroom pickers are waiting for a big, but at the same time pleasant job of collecting them. But mushrooms must not only be collected, but also cooked. And then the question arises, how to cook so that they please the family in winter?
If autumn is warm and rainy, then it will surely please with the abundance of mushrooms such as mushrooms. Marinating these mushrooms for the winter can be quick and very tasty.
Ingredients
To marinate saffron milk caps you will need:
mushrooms
For the marinade (per 3 liters)
- cloves - 4-5 pcs.
- bay leaf - 5 pcs.
- garlic (at the rate of 3-4 cloves per 750 g)
- allspice and black pepper - 10 peas each
- vinegar essence - 2 tbsp. spoons
- salt - 2 tbsp. heaped spoons
Cooking method
First, you need to sort out and sort the mushrooms. Set aside large ones for pickling, but select small mushrooms for pickling. From above, the mushroom may seem beautiful and not wormy, but a surprise may await you inside, so the legs must be cut off. Also, in the process of cutting off the legs, clean the mushrooms from adhering foliage.
Do not throw away clean legs, they can be fried with potatoes. Rinse the mushrooms well. Transfer them to a saucepan, cover with water and put on fire. Add salt, allspice and black pepper, cloves and bay leaves, and stir. After boiling, cook for 30 minutes. Be sure to remove the foam. Add the vinegar essence two minutes before cooking.
Put chopped garlic into sterilized jars. Remove the bay leaf from the pan so that it does not taste bitter and pour the prepared mushrooms into the jars. Sterilize the lids and close the jars.
Turn the jars over and cover them with something warm (such as a jacket or blanket). Leave them in this position until they cool completely.
