Pickled mushrooms "Umbrellas"

Pickled mushrooms "Umbrellas"

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  1. Mushrooms umbrellas (young, with slightly open hats) to taste
  2. Water (for boiling and pickling) to taste
  3. Salt to taste
  4. Citric acid to taste
  5. Sugar to taste
  6. Allspice to taste
  7. Black pepper peas to taste
  8. Bay leaf to taste
  9. 9% vinegar to taste
  • Main Ingredients Mushrooms
  • Portion 4 liter cans
  • World Cuisine


glass jars, iron lids, a pan for cooking mushrooms and marinade, a pan for sterilizing cans


We collect umbrellas in the forest, peel, cut out wormholes. We leave only small hats for marinating, if the hats are large, we cut them. We put the mushrooms in a colander, put them in a bucket of cold water and let the umbrellas drain. We spread the mushrooms in an enameled or stainless pan and cook in salted water (per 1 liter of water - 1 tbsp.spoon of salt). Remove the foam with a slotted spoon during the cooking process. When the mushrooms sank to the bottom, boil them for another 3-5 minutes and lay them in a colander. We let the mushrooms drain, in clean sterilized jars we put bay leaves, 5 peas of black pepper, 3 peas of allspice, lay the mushrooms and cook the marinade.

To prepare the marinade for 2 liters of water, add 100 grams of salt, 0.5 teaspoon of citric acid, 50 grams of sugar, 12 tbsp. tablespoons of 9% vinegar. We bring all the ingredients to a boil (add vinegar at the end of cooking) and pour jars of umbrellas with hot marinade.

We sterilize for 45 minutes over low heat, roll up the lids and cool. Keep in a cool place. You can eat 1 month after pickling. Pickled umbrellas ready! Enjoy your meal!