Ingredients:
1 kg of ceps,
60 ml 6 %-s’ vinegar,
3-4 bay leaves,
10 peas of black pepper,
3 peas of fragrant pepper,
1 head of onions,
3 carnations,
1 items of l. Salts
Preparation:
Ceps clear and wash out. If mushrooms large cut them on slices of the size necessary to you, and if small it is possible to leave their whole. Put mushrooms in a pan, pour in 1 glass of water, put on fire and allow to water to begin to boil, then reduce fire and cook mushrooms of 15 minutes, periodically stirring slowly and without allowing to stick it to a bottom. Then reject mushrooms on a colander, and a broth pour in other pan. In a broth add salt, a bay leaf, pepper and a carnation. Finish to boiling and take out a bay leaf. Pour in vinegar. Add in a broth mushrooms and cook 10 minutes, stirring slowly and removing foam. Shift mushrooms in sterilized to bank on which bottom lay it is thin the cut rings of onions. Fill in mushrooms with marinade and close to bank a cover. Store such mushrooms in the refrigerator.
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