Pickled mushrooms for the winter

1. Sort mushrooms into large, medium and small. Caviar can be made from large mushrooms, and for the preparation of pickled mushrooms for the winter, we will take medium and small mushrooms.

2. Wash mushrooms under running water. Shorten the legs of mushrooms. Pour 1 liter of water into a saucepan. When it begins to boil, pour mushrooms into the water, bring to a boil, reduce heat and cook for 10 minutes from the moment of boiling. Don't forget to remove the foam while cooking.

3. Drain the water, rinse the mushrooms with water and put them in a colander.

4. For the marinade, put a pot of water on the fire, bring to a boil, add the mushrooms.

5. Then add sugar, salt, bay leaf, cloves, black pepper (peas). Boil the mushrooms from the moment of boiling for 15 minutes. Taste for salt, the marinade should be a little more salty than you'd like. Add acetic acid to the marinade and continue to cook for another 15 minutes.

6. You can leave the mushrooms to cool in the marinade, or you can immediately decompose into cooled sterilized jars. Before spreading the mushrooms, taste the marinade to make sure you did not make a mistake with the amount of acetic acid, and if necessary, add more.

7. Honey mushrooms in a jar should be completely covered with marinade. If you are not preparing mushrooms for long-term storage, then close the jars with boiled screw caps. For longer storage, close the jars with boiled nylon lids.

8. Pickled mushrooms are ready for the winter. You need to store them in the refrigerator or in the cellar.

How much joy an open jar of pickled mushrooms will bring in the cold winter...