Fall – the "hottest" time for preparations! September, a mushroom time therefore it is time for all hostesses to add the checked way of pickling of russulas to a moneybox. The benefit, is a lot of such mushrooms now.
Ingredients
On 1 kilogram of mushrooms it is required to you:
Salt, 1 tablespoon
Sugar, 1 teaspoon
30% vinegar, about 50 grams
Pepper in goroshka, to taste (it is optimum – 20 small peas)
Bay leaf, 4-5 sheets
Carnation, 3 pieces
Onions, 5 large bulbs
How to pickle russulas
Of course, at first mushrooms need to be washed out and cleaned, touched properly in search of worm-eaten russulas. Wash out, at least, in two waters. Cut large mushrooms in half.
Further russulas need to be boiled. Water has to be added some salt, but you shouldn't go far: one tablespoon of salt is enough. On cooking about half an hour will leave. When mushrooms cook, drain water.
For preparation of marinade take two glasses of water, put onions, spices and put on fire. When marinade already boils some time, add vinegar.
Marinade is ready – lower in it mushrooms, let they will boil still not for long (five minutes have to be enough).
Spread out mushrooms in the sterilized banks, fill in with marinade, densely close covers. After cooling it is desirable to remove banks to the cool place.
Helpful advice
Remarkable marinated mushrooms turn out, saltish and fragrant. At will it is possible to add garlic gloves, they will give a characteristic smell and soft taste. If to you to taste more salty mushrooms, put a salt tablespoon in marinade.