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Pickled boletus will lick your fingers for the winter

0
1505
Kitchen Eastern European
Calorie content 14.9 kcal
Portions 2 p.
Cooking time 120 minutes
Proteins * 0.2 g
Fats * 0.2 g
Carbohydrates* 3.5 gr.
* per 100 gr. product
Pickled boletus will lick your fingers for the winter
Content

This recipe is the most delicious and successful way to marinate boletus mushrooms, it is called "lick your fingers." It is close to the classic recipe. The wonderful taste of these pickled mushrooms is based on the marinade.

Ingredients

Cooking process

step 1 out of 7
Clean the boletus from forest debris, cut off the bases of the legs and rinse the mushrooms well under running water. Then cut the boletus into pieces of any size.
step 2 out of 7
Boil water in a large saucepan and transfer the chopped mushrooms to the boiling water.
step 3 out of 7
Bring the boletus to a boil, remove the foam with a spoon and cook over low heat for 15 minutes. Then discard the mushrooms in a colander and rinse with cold water. You can weigh the boiled mushrooms, since 800 g of boiled mushrooms are needed per liter jar.
step 4 out of 7
Cook the marinade in a separate bowl at the rate of 330 ml of marinade per liter jar of pickled mushrooms. Put salt, sugar and vinegar in the marinade according to the recipe.
step 5 out of 7
Transfer the boiled boletus to the boiling marinade and add bay leaves, cloves and pepper.
step 6 out of 7
Boil the boletus in the marinade over low heat for an hour, stirring occasionally. By the end of cooking, the marinade should be thick. Add chopped garlic to the mushrooms, cook for a few more minutes and turn off the heat.
step 7 out of 7
Put the boiled mushrooms cooked in the marinade in pre-sterilized jars and seal them tightly with boiled lids. Then turn the jars onto the lids, cover with a terry towel and, after cooling, transfer to storage.

Happy blanks!

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