How to deliciously pickle mushrooms for the winter in jars

Before you start canning mushrooms, you need to sort out the mushrooms. First of all, remove worm mushrooms (such mushrooms should never be closed), old mushrooms will also not work, as they can ruin the taste of other mushrooms.

Next, honey mushrooms should be cleaned of debris and dirt, scraped off the leg (the hat is not cleaned from honey mushrooms) and be sure to remove the skirt under the hat.

Then honey mushrooms need to be washed thoroughly, paying special attention to the plates under the hat (it is in these inaccessible places that dirt often accumulates), put into a pan (it is advisable to cut large mushrooms into several parts, and leave small ones whole).

Then honey mushrooms must be poured with water and put to simmer over low heat (when boiling, it is necessary to remove the foam) 10 - 15 minutes.

Boiled mushrooms should be thrown into a colander, rinse with cold water, pour back into the pan, pour water and boil for another 10 minutes from the moment of boiling, adding 0.5 tbsp. l salt.

In a separate pan (the pan can be taken smaller, since mushrooms are significantly reduced in volume during cooking) you need to prepare the marinade: pour 1 liter of water, add 1.5 tbsp. l salt and 4 tbsp. l 9% vinegar, mix well.

In the cooked marinade, pour the boiled water a second time, filtered and washed under the water mushrooms, add bay leaves, peas of allspice and black pepper, and put to boil (cooking time - 10 minutes from the moment of boiling).

Pour boiled mushrooms hot on previously sterilized jars, cover with boiled lids and roll up. After cooling, the mushrooms are stored in a cool place.

Honey mushrooms closed according to this recipe come out crispy and aromatic, mushrooms retain their density and remain intact and mouth-watering.