Mushrooms, canned

1 kg of fresh mushrooms all:
2 tbsp. salt
1 bay leaf,
3 pcs. black peppercorns and cloves,
Average umbrella dill,
2 sheets of black currant.

In a pan pour half a liter of water, put salt, put on fire when the water boils, put the washed and chopped mushrooms, stirring occasionally bring to a boil, remove the foam, add the spices and cook for 20-25 minutes. Mushrooms prepared should have settled to the bottom and became transparent brine.

Prepared mushrooms with a slotted spoon to spread into sterilized jars, each jar pour in 1 ch. L. 80% vinegar (0.5 liters), on top of the mushrooms and pour the brine, roll. Pickle in the bank should be no more than 1/5 of the volume of fungi, mushrooms are ready in 40 to 50 days. Stored at room temperature.



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