Pickled mosses for winter

Step-by-step cooking

1. Step 1:

   

   How to pickle mosses for the winter? First of all, gather mushrooms in the autumn forest or buy them at the market. For the recipe, it is better to use fresh mushrooms.

2. Step 2:

   

   Go through the mushrooms, throw out the bad and wormy ones. Remove forest debris, dry grass, leaves, and so on. Cut off the legs of the mosses, leave only the hats.

3. Step 3:

   

   Thoroughly but gently rinse each mushroom cap. Cut large mosses in half or into four parts.

4. Step 4:

   

   Put the mushrooms in a saucepan, fill with cold water and put on the stove.

5. Step 5:

   

   Bring the water to a boil on maximum heat, remove the formed white foam, reduce the heat to slightly below average and cook the mosses for 30 minutes.

7. Step 6:

   

   Put the mushrooms in a colander, rinse them under running cold water.

8. Step 7:

   

   Prepare the marinade. Pour water into a saucepan, add salt, sugar, cloves, peppercorns and bay leaf. Send the pan to the stove.

9. Step 8:

   

   After boiling the marinade, add the mosses, after re-boiling, reduce the stove to medium and cook the mushrooms in the marinade for about 10 minutes. A minute before the end of cooking, pour in the vinegar.

10. Step 9:

    

    Wash the jars and lids well with the product, and then rinse several times with clean cold water. Sterilize the container in any way available and convenient for you. You can do this in the oven, microwave, or in a water bath. Put the ready-made mosses together with the marinade in still hot jars and close the lids. Turn the workpiece upside down, wrap it with a warm blanket or towel, leave it at room temperature until it cools down.

11. Step 10:

    

    Remove the mushroom billet to any cool, dark place for long-term storage. I keep cans in the refrigerator on the bottom shelf.