The best way to pickle mushrooms

Marinating any mushrooms is not a complicated process, as they absolutely do not require additional preparations, for example, like different butter mushrooms and small honey agarics. But here the most important thing is to observe the basic proportions, the cooking process, complete cleanliness, accuracy and, of course, all the necessary ingredients.

Naturally, the main products, without the use of which simply can not marinate - this is naturally the mushrooms themselves. Ideally, for marinating it is worth taking one kilogram of any mushrooms that you can find in the forest, but you can certainly buy - but you will agree - the effect will not be the same. It is important that all the fungi are of the same species.

It should be noted that the mushrooms were small and neat - but it is not necessary. After this, you need to thoroughly wash them, having cleaned of dirt. But more detailed information on how to properly pickle mushrooms, it is worth going to the site http://stroi-rasti.ru/zagotovki/zagotovka_gribov/mar_grib.html, where everything is very detailed.

And so, when the mushrooms are already cooked, put the water from the tap on the stove to boiling and rations, into the ordinary teapot kettle to collect water, and above it to put a jar for sterilization. Both banks must be thoroughly rinsed thoroughly - not only inside, but also outside. And it is worth noting that 5 - 7 minutes of sterilization will be enough.

In the pan, you need to cook the marinade, but here it is important to know that the marinade is transparent and it can change color only when adding spices and so on. Although many people cook it until it changes color - it's useless.

It is worth noting that in order to prepare marinade, you need for one liter of clean water, put two or three tablespoons, a teaspoon of ordinary powdered sugar, a little cloves, a few peas of any pepper (no more than 7-10), 5 bay leaves and Of course, cinnamon. All this is cooked for 15-20 minutes. In the end, you get - 200 ml. Marinade for one liter jar with mushrooms.

After this, you need to add a teaspoon of eighty percent of the vinegar essence to the marinade you cooked with the mushrooms. It should be noted that with vinegar in general you can not overdo it, because excessive amounts of vinegar can cause heartburn.

In case you want to keep your pickled mushrooms as long as possible, for example, more than for half a year, then the essence should be added a little more and inside each jar it is necessary to pour at least a little bit of sunflower oil (it is very important that The oil was not pasteurized, but real). After that, the closed jars are put in a large saucepan and boiled, after which they are completely closed (this requires literally 25-40 minutes).

In case you started pickling in the fall or spring, but at the same time plan to eat them in the winter, then you can not re-sterilize. And it will be enough that the upturned liter cans just wrap up for a few - 5 - 7 hours, for example in the most ordinary old jacket or an unnecessary blanket.