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How to salt boletus boletus for the winter in a hot way

0
2037
Kitchen Eastern European
Calorie content 18.4 kcal
Portions 3 l.
Cooking time 9 h.
Proteins * 0.4 gr.
Fats * gr.
Carbohydrates* 4.3 gr.
* per 100 gr. product
How to salt boletus boletus for the winter in a hot way
Content

The hot method of harvesting involves pre-boiling the mushrooms. Salted boletus will be a great snack at any banquet and can be used in soups.

Ingredients

Cooking process

step 1 out of 7
Go through the mushrooms, clean them of debris, cut off the ends of the legs.
step 2 out of 7
In large mushrooms, cut off the caps from the legs and cut into pieces. Leave small boletuses intact.
step 3 out of 7
Put a saucepan with 2 liters of water on the fire, add the mushrooms and boil for 10 minutes, removing the foam from the surface. When the mushrooms have settled, a couple of minutes after boiling, you can add another portion.
step 4 out of 7
Place the mushrooms in a colander, rinse with running water and leave for a couple of minutes to drain the liquid.
step 5 out of 7
Pour 1.5 liters of fresh water into a saucepan. Add peeled and washed garlic cloves, spices, sugar and salt. Pour in vinegar essence and stir.
step 6 out of 7
Put the mushrooms in the marinade, boil the piece and cook for 10 minutes. Remove the lavrushka from the pan and keep on low heat for another 10 minutes.
step 7 out of 7
Distribute the hot mushroom billet over sterile jars, add the marinade to the top and screw the container with lids. Cover the seaming with a blanket and leave to cool for 8 hours, and then move it to the cellar.

Bon Appetit!

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