Pickled morel

Morels must be thoroughly rinsed. If you have collected large mushrooms, then cut them into several parts.
Put the finished mushrooms in a suitable container and fill with water.
Then add salt, sugar and seasonings.
When the water reaches a boil, pour the vinegar essence and cook for about half an hour over moderate heat.
A teaspoon of vinegar essence can be replaced with four tablespoons of 9 percent vinegar.
When cooking mushrooms, it is possible to form foam, which must be removed.
After the time has elapsed, taste the marinade – you can add a little more salt or vinegar if necessary.
Put the slightly cooled mushrooms in a clean, dry jar and pour the marinade that was formed during cooking.
If desired, you can add a tablespoon of vegetable oil to the jar.
When the jar of pickled morels has completely cooled down, put it in the refrigerator.
According to the recipe, the mushrooms are finally ready the next day.