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Pickled boletus with 9% vinegar for the winter

0
846
Kitchen Eastern European
Calorie content 14.9 kcal
Portions 2 p.
Cooking time 90 minutes
Proteins * 0.2 g
Fats * 0.2 g
Carbohydrates* 3.5 gr.
* per 100 gr. product
Pickled boletus with 9% vinegar for the winter
Content

You are provided with another option for harvesting this noble mushroom for the winter. The cooking technology is simple and fast. Cooking without sterilization. Vinegar will provide good storage for the mushrooms and will give them a spicy and slightly sour taste.

Ingredients

Cooking process

step 1 out of 5
Clean the boletus from dirt, rinse under running water and cut into small pieces. Then boil them for 20 minutes and wash again in a colander.
step 2 out of 5
Transfer the boletus to the same saucepan and cover completely with cold water. Be sure to measure the amount of water for the correct preparation of the marinade.
step 3 out of 5
Pour the calculated amount of salt and sugar to the mushrooms, put currant leaves, dill umbrellas and bay leaves in a saucepan and mix.
step 4 out of 5
Boil the boletus in the marinade for 20 minutes from the start of the boil. Then add the calculated amount of vinegar to the mushrooms and cook for another 10 minutes.
step 5 out of 5
Sterilize the jars in any way and boil the lids. Peel and chop the chives. Put the garlic in jars and pour the mushrooms and marinade into them, filling to the very top. Then roll up the mushrooms, turn them over on the lids and cover with a blanket overnight. Store the cooled marinated boletus in a cool place. After 2 months, they can be served.

Happy blanks!

 

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