Pickled mosses with onion and mustard marinade for winter

1. Rinse the mushrooms thoroughly, cut off the legs. It is advisable to cut large mushrooms into halves and quarters so that they boil at the same time.

2. To prevent the marinade from darkening, cover the mosses with boiling water before cooking and rinse again in cold water.

3. Boil the prepared mosses in salted water for about 30 minutes. Sterilize the jars and fill them with mushrooms for three quarters of the volume.

4. For the marinade, boil water, add sugar, salt, peppers, mustard, bay leaf, carrot slices, onions.

5. Cook the marinade for 5-10 minutes, add vinegar at the end, let it boil and turn it off. Pour the marinade over the mushrooms in jars.

6. Roll up with sterilized lids, turn over and place under a blanket until cool. Then send the jars for storage in a cool place.

Happy winter holidays!