This recipe is about how to make the most delicious marinated porcini mushrooms ever. Each jar of these porcini mushrooms in winter will be worth its weight in gold and will become a real decoration of any festive table.
Cooking time 40 minutes
Porcini mushrooms 1-2 kg
Sweet peas 5-7 pcs
Bay leaf 2 pcs
Sugar 1 tsp
Salt 1 tsp
Sort porcini mushrooms.
Clean from dirt and debris, clean the mushroom legs.
Cut large mushrooms into halves. Cut the thick legs into slices to the size of small mushrooms. Boil water and cook mushrooms for 5-7 minutes.
Prepare sweet peas, bay leaves, salt and sugar. At the rate of 5-7 peas, 2 bay leaves, 1 tbsp. spoon of salt and 1 teaspoon of sugar for 1 liter of marinade.
Add spices, salt and sugar to boiling water. Boil for 1-2 minutes.
Throw the boiled mushrooms in a colander and cool slightly.
Add mushrooms and cook for another 10-15 minutes.
Arrange the mushrooms in clean jars and pour the marinade to the top. Add 9% vinegar for 1, 5 teaspoons per 0.5 jar of mushrooms.
Close with lids and do not turn over. Cool and refrigerate.
After two weeks, delicious pickled porcini mushrooms are ready. We do not recommend rolling it up under metal covers.