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How to pickle a bluefoot mushroom for the winter

0
3823
Kitchen Russian
Calorie content 19 kcal
Portions 1.5 l.
Cooking time 90 minutes
Proteins * 1.7 gr.
Fats * 1.5 gr.
Carbohydrates* 0.7 g
* per 100 gr. product
How to pickle a bluefoot mushroom for the winter
Content

I want to offer a wonderful option for preserving blue feet for the winter. The minimum amount of available ingredients is required to prepare the snack. Blue feet are aromatic, crispy and very tasty. Pickled blue feet will adorn any festive celebration.

Ingredients

Cooking process

step 1 out of 7
Carefully sort out the bruises, peel them and rinse them in cold running water. Cut large specimens into several parts. Put the washed blue feet in a deep saucepan, pour plenty of cold water. Put on medium heat and bring to a boil, reduce heat and simmer blue feet for 30 minutes.
step 2 out of 7
Drain the cooked blue feet through a sieve or colander. Rinse well under cold water, let excess liquid drain. The bruises will decrease sufficiently in volume. Wash the pot and put the washed blue feet in it again. Pour in the amount of cold drinking water indicated in the recipe.
step 3 out of 7
Then add salt, black peppercorns, bay leaves and cloves. Put on moderate heat and bring to a boil. Reduce heat and simmer the blue feet for about 15-20 minutes. Wash the cans well in warm water with baking soda, and sterilize in a convenient way - in the microwave, in the oven or in a water bath. Pour boiling water over the lids or boil in a separate saucepan.
step 4 out of 7
Pour the required amount of vinegar into a sterile jar. Carefully remove the hot pot from the heat so as not to burn yourself. Using a slotted spoon, place the bruises tightly in sterile jars.
step 5 out of 7
Fill the empty space with hot aromatic marinade.
step 6 out of 7
Using a seaming machine, carefully, so as not to burn yourself, roll up with sterile lids. Turn hot jars with pickled blue feet upside down, wrap them up with a blanket, terry towel or something warm, and leave in this position until they cool completely.
step 7 out of 7
Move completely cooled jars with pickled blue feet to a dark, cool place - to a cellar, basement, closet or refrigerator for long-term storage.

Bon Appetit!

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