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Pickled poplar row

0
750
Kitchen Russian
Calorie content 19 kcal
Portions 2 p.
Cooking time 70 minutes
Proteins * 1.7 gr.
Fats * 1.5 gr.
Carbohydrates* 0.7 g
* per 100 gr. product
Pickled poplar row
Content

It is with great pleasure that I want to share my favorite recipe for pickled poplar rowing. The mushrooms are aromatic and incredibly tasty with a delicate crunchy texture. I harvest these mushrooms every year. I try to marinate as much as possible to treat relatives and friends. Everyone is just in awe of this appetizer.

Ingredients

Cooking process

step 1 out of 6
Thoroughly sort through, clear of debris and blades of grass, and then rinse the row in cool running water.
step 2 out of 6
Put the washed poplar row in a deep saucepan and cover with cold water. Put on low heat and bring to a boil, then reduce the heat and cook the row for 20-30 minutes, stirring occasionally and skimming off the resulting foam.
step 3 out of 6
Drain the boiled poplar row through a colander or sieve and rinse thoroughly under cool running water, then leave it for a while to let the excess liquid glass.
step 4 out of 6
Rinse the blackcurrant leaves and dill umbrellas. Put bay leaves, black currant leaves, dill umbrellas, cloves, black peppercorns, and salt in a saucepan. Refill with drinking water. Put on fire and bring to a boil. Then reduce the heat. Place the rows in the marinade and cook for another 15 minutes, then add citric acid. Stir and boil the rows for another 5 minutes. Then remove from heat.
step 5 out of 6
Wash and sterilize the jars in a convenient way. Pour boiling water over the lids or boil. Spread the rows with a ladle in sterile jars, fill with hot marinade, having previously filtered it through a fine sieve.
step 6 out of 6
Tighten hot jars with poplar row well or roll up sterile lids using a seaming machine. Turn the jars with rows upside down, wrap them in a warm blanket and leave to cool completely. Then move them to a dark place for storage.

Bon Appetit!

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