Marinated porcini mushrooms

It’s hard to imagine winter preparations without pickled mushrooms. We took large and fragrant white ones. And to make the taste even more intense, they made a special marinade: with cloves, cinnamon and cardamom. If you do everything correctly, the mushrooms will turn out crispy, juicy and slightly spicy. Marinating will take very little time, and the finished snack can be stored for several months.

1. Calories
   14,66 kcal
2. Protein
   0,98 gram
3. Fat
   0,53 gram
4. Carbohydrates
   1,51 gram
5. ~ Time
   1 Min
6. Pepper
7. Complexity

Products per 2 serving:

1. Water

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   1 l = 1000 g
2. Sugar

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   30 g
3. Salt

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   20 g
4. Fragrant pepper with peas

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   10 pcs. = 10 g
5. Bay leaf

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   5 pcs. = 5 g
6. Carnation

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   5 pcs. = 5 g
7. Mustard seeds
   15 g
8. Dill seeds

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   11 g
9. Cinnamon

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   1 piece = 5 g
10. Cardamom

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    5 pcs. = 5 g
11. Dining vinegar 9%

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    5 tbsp. l. = 75 g
12. White mushrooms

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    1 kg = 1000 g

Steps:

1. 
   Wash each mushroom thoroughly. Chop them coarsely.
2. 
   Prepare the mushrooms. Boil water in a saucepan and add mushrooms to it. Bring to a boil again and leave to cook for 5 minutes. Rinse the mushrooms under running water. Fill another pan with water, add salt at the rate of 20 g of salt per 1 liter of liquid. Boil and add mushrooms. Skim off the foam and leave to cook for 20 minutes. Place the mushrooms in a colander and rinse.
3. 
   Prepare the marinade. In a separate saucepan, combine salt, sugar, bay leaf, cinnamon, dill and mustard seeds, cardamom, pepper and cloves. Boil and cook for 7 minutes over medium heat.
4. 
   Marinate the mushrooms. Place mushrooms in boiling marinade for 10 minutes. 3 minutes before the end, pour in the vinegar. Place in jars and seal for the winter
5. 
   Store pickled porcini mushrooms in a dark, dry, cool place.