Pickled blue leg with onions
0
729
Kitchen
Russian
Calorie content
21.7 kcal
Portions
3 l.
Cooking time
110 minutes
Proteins *
2 gr.
Fats *
1 gr.
Carbohydrates*
1.7 gr.
I highly recommend preparing an appetizing and incredibly tasty blue leg with onions for the winter. The appetizer is tender, crispy and juicy. It can be served on its own or used as an ingredient in your favorite salads. Be sure to cook and delight your family with a great snack.
Ingredients
Cooking process
Sort out the bruises well, peel them and rinse them under water. Put the washed blue feet in a saucepan, fill with water. Put on moderate heat, bring to a boil, reduce heat and simmer mushrooms for 40 minutes, skimming off the foam periodically. Drain the cooked blue feet through a colander and rinse under cold water, let the excess liquid drain.
Rinse black currant leaves and dill umbrellas under water. Peel the onions and horseradish root. Pour the required amount of water into a deep saucepan. Then add salt, black peppercorns, dill umbrellas, black currant leaves, bay leaf and peeled onion. Place over medium heat and bring to a boil. Boil for 15-20 minutes.
Pour in hot marinade, carefully so as not to burn yourself, tighten with sterile lids. Turn hot jars of pickled blue feet with onions upside down, wrap them up with a blanket, terry towel or something warm, and leave in this position until they cool completely. Then move the jars to a dark, cool place - in a cellar, basement, pantry or refrigerator for storage.
Bon Appetit!