Ingredients:
2 kg of small mushroom caps
2 cups of water
2 cups of vinegar (10%)
2 teaspoons of salt
4 teaspoons of sugar
2 teaspoons of allspice
2 teaspoons of black pepper
5 bay leaves
0.5 kg of sugar
0.1 kg of salt
Preparation method:
Bigger cups cut into halves or quarters, smaller leave uncut. Pour vinegar and water into a pan, add all spices and cover with a lid, bring to boil. Leave to cool. Clean your mushroom, rinse thoroughly. Boil 2 liters of water in a big pan, place your mushroom and simmer for 30 minutes on low heat. Strain, place in jars and when they cool off, cover with marinade. Place your spices evenly in jars. Then cover your jarred mushroom with lids, close well and store in cool, dry place.
2 kg of small mushroom caps
2 cups of water
2 cups of vinegar (10%)
2 teaspoons of salt
4 teaspoons of sugar
2 teaspoons of allspice
2 teaspoons of black pepper
5 bay leaves
0.5 kg of sugar
0.1 kg of salt
Preparation method:
Bigger cups cut into halves or quarters, smaller leave uncut. Pour vinegar and water into a pan, add all spices and cover with a lid, bring to boil. Leave to cool. Clean your mushroom, rinse thoroughly. Boil 2 liters of water in a big pan, place your mushroom and simmer for 30 minutes on low heat. Strain, place in jars and when they cool off, cover with marinade. Place your spices evenly in jars. Then cover your jarred mushroom with lids, close well and store in cool, dry place.