How to pickle mushrooms in a separately cooked marinade - a simple recipe for pickled mushrooms.

How to prepare pickled mushrooms for the winter.

Wash the mushrooms well so that there are no small blades of grass, leaves or sand left on them.

Then, put them in a saucepan with water, to which add salt (50 grams) and crystalline citric acid (2 grams). This amount of lemon and salt is enough for one liter of liquid. Cook the mushrooms until they all sink to the bottom - this is what indicates that the mushrooms are completely ready. When cooking, be sure to skim off the foam with a spoon.

Remove the boiled mushrooms with a slotted spoon and place them on a sieve to drain the water.

Place the mushrooms, without excess liquid, in clean steamed jars and fill them with separately prepared marinade.

Cook the marinade for mushrooms from water (2 faceted glasses), sugar (10 grams), salt (teaspoon), allspice (6 pieces), cinnamon (1 gram), cloves (1 gram), citric acid (3 grams) and vinegar 6% strength (5 large spoons).

Pour boiling marinade over mushrooms in jars.Make sure that the filling does not reach the edge of the jar by at least half a centimeter. Cover the filled jars with lids and place them for water sterilization. Sterilize workpieces with a volume of one liter for 40 minutes.

After finishing the cooking process, roll up the lids and leave the jars in the air to cool further.

Boiling mushrooms separately from the marinade, and then canning them with a spicy filling, allows you to get a tasty preparation, which, moreover, is well stored even in a warm pantry.

Watch the video to see how to marinate boletus using the method described above.