Mushroom marinade per liter of water for winter

Step-by-step cooking

1. Step 1:

   

   To prepare a marinade for mushrooms, take water, vinegar (a recipe from the Soviet past, vinegar essence was in use then, now it can be replaced with 70% vinegar), salt, sugar and a set of spices: bay leaf, cinnamon, cloves, allspice. A marinade that has been tested for decades, you can say.

2. Step 2:

   

   Pour water into the pan in which you will cook the marinade. It should not be small - however, it depends on the number of mushrooms. The fact is that for greater safety of pickled mushrooms, it is better to boil them in this marinade, and then cool and arrange them in clean jars. So, add sugar to a liter of water strictly according to the recipe.

3. Step 3:

   

   Now it's the turn of salt - spoons change from the dining room to tea - as printed in the recipe, so we do. Mushrooms turn out to be just awesome - usually with a "hurrah" they leave at all celebrations both at home and at work. Boil the resulting solution until the salt and sugar crystals dissolve, pour in the vinegar carefully - it will foam, as always, so you need your solution not to reach the top of the container.

5. Step 4:

   

   Add spices and boil everything together for 5 minutes. That's all - the marinade for mushrooms is ready. It has a pronounced sweet and sour taste, so for those who like almost neutral pickled mushrooms - try it.

6. Step 5:

   

   It remains to put the pre-boiled mushrooms and boil in the marinade for 10-15 minutes, cool and pour into clean jars. I never sterilize mushrooms because of the danger of developing botulism, but if necessary, you can sterilize the mushrooms normally. in the usual way for you, only longer than vegetables. The marinade in the jar is 30% of the volume, in the photo a jar with chanterelles - you can estimate.