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Pickled porcini mushrooms with oil for the winter

0
2621
Kitchen Eastern European
Calorie content 6.1 kcal
Portions 2 p.
Cooking time 150 minutes
Proteins * 0.4 gr.
Fats * 1.1 gr.
Carbohydrates* 0.1 g
* per 100 gr. product
Pickled porcini mushrooms with oil for the winter
Content

In this recipe for marinating porcini mushrooms for the winter, it is proposed to pour mushrooms in jars with a small amount of vegetable oil after boiling boletus in the marinade. Banks are closed with nylon lids. This method of conservation eliminates the risk of contracting botulism. The taste of pickled mushrooms is well preserved during long-term storage.

Ingredients

Cooking process

step 1 out of 7
Clean porcini mushrooms from forest dirt and wash them under running water. Then cut the mushrooms into equal sized pieces.
step 2 out of 7
Transfer the chopped mushrooms to a large saucepan and cover them with cold water.
step 3 out of 7
Then salt the mushrooms well, taste the brine, and cook in the brine for 40 minutes from the beginning of the boil. Remove the foam from the surface.
step 4 out of 7
Throw boletus boiled in brine in a colander and rinse with running water.
step 5 out of 7
Then boil the marinade with the calculated amount of water, spices and vinegar. Transfer the boiled porcini mushrooms to the boiling marinade and cook them for 15 minutes from the beginning of the boil. Then turn off the fire and cool the mushrooms in the marinade.
step 6 out of 7
Sterilize the preform jars in any way. Pour the cooled mushrooms together with the marinade into jars, without filling them to the very top. On top of the mushrooms, pour 3 tbsp into each jar. l. vegetable oil.
step 7 out of 7
Close the jars with clean nylon lids scalded with boiling water. Store butter-marinated porcini mushrooms in the refrigerator or cold basement.

Happy blanks!

 

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