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How to salt boletus boletus hot for the winter

0
1547
Kitchen Eastern European
Calorie content 20 kcal
Portions 1 l.
Cooking time 55 minutes
Proteins * 2.3 gr.
Fats * 0.9 gr.
Carbohydrates* 1.2 gr.
* per 100 gr. product
How to salt boletus boletus hot for the winter
Content

Among the available technologies for salting boletus boletus, the hot method can be distinguished. This method is the safest and easiest. Subject to all the nuances of salting, the mushrooms are crispy and aromatic as a result. The taste of salted boletus will not leave anyone indifferent!

Ingredients

Cooking process

step 1 out of 5
Mushrooms must be sorted out from forest litter, rinsed thoroughly. Large specimens should be cut into several pieces.
step 2 out of 5
We place the boletus in a saucepan, add the required amount of water and salt to them. We put the pan on fire.
step 3 out of 5
After boiling, add dill, currant leaves, cloves, bay leaves and black pepper to the mushrooms. Cook the mushrooms after boiling for 35 minutes. During the cooking process, do not forget to remove the resulting foam.
step 4 out of 5
After a while, the mushrooms will settle to the bottom, and the brine will become transparent. This is a sure sign that the boletus are ready. Cool the mushrooms completely.
step 5 out of 5
Distribute the cooled boletus into previously sterilized containers. In addition to cans, you can use any other container, only it must first be doused with boiling water.

Enjoy your meal!

 

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