Marinated porcini mushrooms in jars for the winter

Sort the mushrooms, clean them of sand and forest debris, separate the legs from the hats. We will pickle the hats, and the legs can be fried or dried.

Rinse mushroom caps well under running water. If necessary, cut large specimens, leave small ones whole.

Boil the mushrooms in boiling water for 15 minutes, stirring constantly and removing the resulting foam.

Using a slotted spoon, remove the boiled mushrooms from the broth.

Strain the broth through a sieve, add salt, sugar, bay leaf, vinegar and spices according to the list. Stir and boil the marinade for 5 minutes.

Cut the onion into rings, peel the garlic.

At the bottom of a pre-sterilized jar, lay the onion and garlic cloves. Fill the jar with boiled mushrooms to the top and pour boiling marinade over.

Roll up a jar of mushrooms, turn upside down, wrap and leave to cool completely. Store the cooled workpiece in a cool dark place.