Canned mushrooms are the decoration of any festive table. I suggest cooking marinated boletus for the winter. This recipe is quite simple and does not involve sterilization. Take for conservation only freshly picked mushrooms, in which you are 100% sure
Step by step cooking recipe
Sort the mushrooms, clean them from earth and sand, remove the skin from the caps, rinse thoroughly under running water. Cut large specimens into pieces, small ones will be marinated whole.
Bring the prepared mushrooms to a boil, add salt and boil for 20 minutes, removing the foam. Then discard in a colander.
Peel the garlic and chop coarsely.
Pour 1 liter of water into a saucepan, add salt, sugar, allspice and cloves, boil the brine.
Place the oil in the boiling brine and boil for 30 minutes over low heat. 5 minutes before cooking, add vinegar.
Put garlic and bay leaf at the bottom of pre-prepared sterile jars. Fill the jars to the top with boiling oil with brine. Roll up the banks, turn over and leave to cool. Pickled butternuts are recommended to be stored in a cool dark place.