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Pickled porcini mushrooms with citric acid

0
1444
Kitchen Russian
Calorie content 21.7 kcal
Portions 1 l.
Cooking time 70 minutes
Proteins * 0.4 gr.
Fats * 0.2 g
Carbohydrates* 5.1 gr.
* per 100 gr. product
Pickled porcini mushrooms with citric acid
Content

The recipe for pickled porcini mushrooms with citric acid was created especially for those who want to enjoy juicy mushrooms in the cold season, and at the same time do not want to spend a lot of time and effort on their preparation. With it, you can quickly and easily prepare delicious and aromatic marinated porcini mushrooms for the whole family.

Ingredients

Cooking process

step 1 out of 6
Sort porcini mushrooms, peel and rinse thoroughly under cold water. Boil water with the addition of salt and vinegar. Add porcini mushrooms to boiling water.
step 2 out of 6
Boil porcini mushrooms over low heat, stirring occasionally and skimming off the foam.
step 3 out of 6
When the water becomes clear, add allspice, bay leaf, cloves and citric acid to the mushrooms.
step 4 out of 6
When the marinade turns light and the mushrooms sink to the bottom, turn off the heat.
Sterilize jars for rolling porcini mushrooms in any way convenient for you. Arrange boiled mushrooms in prepared jars, pour marinade over them.
step 5 out of 6
Tighten the jars with lids, place them on a towel in a large pot of water. Sterilize jars of porcini mushrooms over low heat for about 30 minutes.
step 6 out of 6
Remove the jars from the water, turn them upside down and let the mushrooms cool completely. Store pickled porcini mushrooms with citric acid in any place suitable for this purpose. Delight!

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