How to pickle porcini mushrooms deliciously: stored for winter

The best option for cooking mushrooms is usually pickling. Therefore, try this recipe.

The idea of cooking pickled porcini mushrooms was published on the Instagram page of food blogger Eduard Nasirov (my_happyfood).

Ingredients for 2-3 small jars:

• 1 kg of clean porcini mushrooms
• 1 liter of water
• 50 ml of vinegar
• 2 tsp of salt
• 2 tbsp of sugar
• bay leaves, pepper
• 1 tsp of vinegar for each 0.5 liter jar

Method of preparation:

1. Cut the mushrooms depending on the size, cover with water and cook over low heat for about 1 hour after boiling, removing the foam.

2. Put the mushrooms loosely in sterilized jars, adding a bay leaf and a few allspice peas to each one.

3. For the marinade, bring the mixture of all ingredients to a boil.

4. Pour the hot marinade over the mushrooms (they should float in the marinade, thus is important to put them in jars loosely).

5. Sterilize for 20 minutes from the moment of boiling (do not forget to put a cloth on the bottom of the pan to prevent the jars from bursting).

6. Add 1 tsp of vinegar to each jar, roll up, cool completely, and put in a cool place. The mushrooms are ready in a week.

7. Serve with onions, oil and additional vinegar if desired.