Marinated boletus

5 kg brown (or aspen)

750 ml water

200 g salt

? glass vinegar

1 g citric acid

cinnamon

carnation

Bay leaf

These marinated mushrooms decorate the Christmas table, or will become a great snack at any winter day.

Mushrooms should be washed and cleaned, then boil together with spices in water, add vinegar at the end of cooking. The pan must be removed from the fire when the mushrooms will settle to the bottom.

Next canning is done as follows: mushrooms are arranged in banks prepared, filled with water, covered with a lid.

Banks with a capacity of 0.5 l of sterilized 25 min, 1l - 30 minutes

Roll up cups with lids and turn, allow to cool.