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Pickled rowing bluefoot

0
824
Kitchen Russian
Calorie content 19 kcal
Portions 6 l.
Cooking time 130 minutes
Proteins * 1.7 gr.
Fats * 1.5 gr.
Carbohydrates* 0.7 g
* per 100 gr. product
Pickled rowing bluefoot
Content

Bluefoot is a mushroom that is a representative of the Ryadovkov family. Many are frightened by the color of mushrooms, and they consider blue feet to be mushrooms that should not be eaten. However, avid mushroom pickers know that, despite their nondescript appearance, mushrooms have an incredible taste. I propose to cook a pickled bluefoot.

Ingredients

Cooking process

step 1 out of 17
Carefully sort out the bruises, peel them and rinse them in cold running water.
step 2 out of 17
Cut large bruises into several parts. Put the washed blue feet in a deep saucepan.
step 3 out of 17
Place on a gas stove.
step 4 out of 17
And fill with cold water, so that it completely covers the bruises. Set the heat to moderate.
step 5 out of 17
In the meantime, rinse the jars thoroughly in warm water and baking soda, and then sterilize the jars in a way that suits you - in the microwave, in the oven, or in a water bath. Pour boiling water over the lids or boil in a separate saucepan for 7-10 minutes. Pour one teaspoon of vinegar essence into each liter jar.
step 6 out of 17
When the bruises boil well, foam will form.
step 7 out of 17
Remove the foam with a slotted spoon, then reduce the heat and cook the mushrooms for 30 minutes, stirring occasionally and skimming off the foam.
step 8 out of 17
Drain the cooked blue feet through a sieve or colander. Rinse well under cold running water, leave for a while and let excess liquid drain.
step 9 out of 17
Mushrooms will decently decrease in volume. Wash the pot well and put the washed blue feet in it again.
step 10 out of 17
Fill with the required amount of cold drinking water.
step 11 out of 17
Then add salt.
step 12 out of 17
Add cloves, black peppercorns, bay leaves, and dill seeds.
step 13 out of 17
Put on moderate heat and bring to a boil. Boil for about 15-20 minutes.
step 14 out of 17
Gently remove the hot saucepan from the heat. Using a ladle, spread the bruises tightly and cover with marinade.
step 15 out of 17
Using a seaming machine, carefully roll up with sterile lids so as not to burn yourself. Try not to get bay leaves in the jars.
step 16 out of 17
Turn hot jars with pickled blue feet upside down, wrap them in a warm blanket and leave as they are until they cool completely.
step 17 out of 17
Move the cooled jars with pickled blue feet to a dark, cool place or to the refrigerator for storage.

Bon Appetit!

 

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