Marinade for porcini mushrooms for winter

To prepare a marinade for porcini mushrooms, first of all it is necessary to prepare all the necessary products for this - clean drinking water and all spices. You should also prepare the mushrooms for preservation beforehand - clean the mushrooms from dirty and damaged areas, rinse several times with water and throw them into a colander to drain the water. Then boil the mushrooms until tender in salted water and drain the excess water again.

When the mushrooms are ready, you can proceed directly to the preparation of the marinade for their preservation. Pour water into a saucepan large enough (to fit mushrooms). Add coarse salt and sugar. The amount of salt in the marinade can be adjusted to your liking in the subsequent preparation. Then add all the necessary spices and seasonings - bay leaf, black pepper, cinnamon stick (can be replaced with ground cinnamon), dry dill (seeds), cloves and mustard seeds. Cardamom grains are slightly suppressed with a wooden mortar or rolling pin and also put in a pan with marinade - so they will give their taste and aroma better

Put the marinade pan on the stove and bring all its contents to a boil. Then reduce the heat, mix all the ingredients until completely dissolved and boil the marinade for 5 minutes.

After the marinade is ready, put the pre-boiled porcini mushrooms in a saucepan with marinade and cook everything together for about 8-10 minutes from the moment the marinade boils.

A couple of minutes before the end of cooking, it is necessary to pour table 9-percent vinegar into the marinade. And you can roll the mushrooms into pre-sterilized jars. Such a billet is stored well and for a long time in a cellar.

Bon appetit!