Ingredients portion 4
Oppock to taste
Water 1 l
9% vinegar 8 tablespoons
Sugar 2 tablespoons
Salt 1 tablespoon
Laurel leaf 2 pieces
Black pepper 7 pieces
Carnation 4 pieces
Cooking instructions 1 hour and 5 minutes
1 Prepare the marinade: boil 1 litre of water and add sugar, salt, bay leaf, black pepper, cloves and simmer for 3 minutes, then add the vinegar.
2 Put the mushrooms in the boiling marinade and simmer for 20 minutes.
3 Put the hot chives together with the marinade into sterilised jars (so that the liquid covers the mushrooms) and seal. If sealed with a plastic lid, the jar should then be kept exclusively in the refrigerator.
4 Wash the mushrooms thoroughly and put them to the boil. When the mushrooms come to the boil, add salt to taste. Boil for 30 minutes. After boiling, drain the water and rinse the mushrooms.
