Marinated moss mushrooms with carrots

Step-by-step preparation

Cooking time: 1 hr

1. STEP 1

   

   How to pickle moss mushrooms with carrots for the winter? During the mushroom season, collect mushrooms in the forest. You can use store-bought or frozen mushrooms for this recipe.

2. STEP 2

   

   Cut off the stems (moss mushrooms become hard and tasteless during cooking), and remove all forest debris (grass, leaves, etc.) from the caps. Wash the mushrooms thoroughly and rinse several times in clean cold water. Cut large caps into 2-4 pieces, and leave small ones whole; they look very appetizing in jars!

3. STEP 3

   

   Place the mushrooms in a saucepan, cover with cold water and place on the stove. After boiling, skim off the white foam, reduce the flame to moderate and cook the mushrooms for about 30-40 minutes.

4. STEP 4

   

   At this time, prepare the marinade. Peel carrots, onions and garlic and wash.

5. STEP 5

   

   Cut the onion into thick rings, the carrots into thin slices, and chop the garlic randomly into small pieces.

6. STEP 6

   

   Pour cold water into a small saucepan or saucepan. Place the carrots and bay leaves in the water. Add salt and sugar. The amount of salt can be increased slightly to taste. Bring the marinade to a boil.

7. STEP 7

   

   Place the onion rings and garlic in boiling water, cook everything over moderate heat for about 5-10 minutes. At this stage, you can add a few black peppercorns and cloves to the marinade.

8. STEP 8

   

   Fish out the onion rings from the marinade. You can leave the onion in if you wish; I often remove it, as it becomes soft during the cooking process. It has already given its taste and aroma to the brine.

9. STEP 9

   

   Place the finished mushrooms in a colander and rinse under running cold water.

10. STEP 10

    

    Place the moss mushrooms in a saucepan with the marinade, boil everything together for about 5 minutes, pour in the vinegar, and keep on the stove for a few seconds. Sterilize jars and lids in any way convenient for you. Place hot mushrooms with marinade into jars and close with sterile lids.

11. STEP 11

    

    Turn the workpiece upside down, wrap it in a warm blanket or towel and leave it at room temperature until it cools completely. Next, put it in a fairly cool place for long-term storage. I store the jars in the refrigerator on the bottom shelf.