Pickled loads for the winter in banks

24 hours. 30 min.
1 bank 3 l
Pickled loads for the winter in banks

Pickled loads are a delicious snack for the winter. Such mushrooms will definitely become the center of attention of your guests! The recipe is designed for one three -liter jar. If you prefer a smaller jar, proportionally change the amount of salt and vinegar.

Ingredients

A step -by -step recipe for cooking

1
Sort the mushrooms, clean, rinse under running water.
2
Soak the peeled mushrooms in salted water for a day. Change water as often as possible.
3
Then drain the water and rinse each mushroom under running water. Cut the large specimens into 2-4 parts, the small ones can be left whole.
4
Place the prepared mushrooms in a pan for cooking, pour cold water, bring to a boil and boil for 20 minutes, removing the foam. Then throw the mushrooms on a colander and rinse again under running water.
5
At the bottom of a pre -sterilized jar, lay out the cloves of garlic and the leaves of cherries and currants previously scared with boiling water.
6
For the marinade, connect 1 liter of water to 3 tsp. Salt, add cloves, both types of pepper with peas and bay leaf. Mix and bring to a boil. If water is required more than 1 liter, proportionally increase and the amount of salt added.
7
When the marinade boils, place boiled loads in it and boil over medium heat for 20 minutes after a second boiling.
8
Using a slotted spoon, put the hot loads in a jar, add vinegar (50 ml per 1 three -liter can) and pour boiling marinade. Roll the jar, turn upside down, wrap it up and leave until completely cooled.
Helen Lipko
Recipe Author:
Helen Lipko
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