You lovers of silent hunting and You are lucky enough to collect mushrooms?! Remember, they must be processed on the day of collection, that's what I do.

Sort out mushrooms, removing rotten or worm-eaten. Clean off the legs with the ground, wash thoroughly in cold running water. Mushrooms do not soak. Feet trimmed, we use them in another recipe.

Slice the mushrooms and put in pan. Put on the fire, medium heat. Stir, bring mushrooms to boil. If the mushrooms are fresh, they will give enough juice. Cook for 10 minutes. If not enough liquid, add a bit of water.

During cooking, add citric acid, then immediately goes reaction to the increasing allocation of foam. You must remove with a slotted spoon, until complete clarification. Boil the mushrooms for 40 minutes.

Boiled mushrooms drain in a colander, get rid of the liquid. Do not pour the broth, this is a great base for sauces, soups and the like. Wash the mushrooms with boiled water. Mushrooms weigh.

To prepare the marinade. Boil water, add salt, sugar, cloves. Porcini mushrooms have a rich taste and aroma, don't interrupt it the Bay leaf and other things. Subtle aroma of cloves is enough. In a boiling brine to spread 1 kg of boiled mushrooms. Bring to boil and boil for another 5 minutes. Pour the vinegar, stir, continuing boiling, put on sterile banks, roll up sterile lids. Wrap inverted jars and allow to cool completely.