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Pickled boletus without vinegar

0
1381
Kitchen Russian
Calorie content 10.5 kcal
Portions 1 l.
Cooking time 1 d.
Proteins * 0.3 g
Fats * 1.1 gr.
Carbohydrates* 2.4 gr.
* per 100 gr. product
Pickled boletus without vinegar
Content

In order for the mushrooms to be well stored without vinegar, they must be prepared using the correct technology and a little citric acid. This aromatic and spicy appetizer will surely suit your taste.

Ingredients

Cooking process

step 1 out of 8
Sort out the oil from the debris and fill it with cold water for an hour. Rinse the mushrooms with a brush and scrub. Cut large pieces into pieces so that all pieces are the same size.
step 2 out of 8
Put the mushrooms in a saucepan, pour in a liter of water and put the peeled onion. It is necessary to make sure that the poisonous gifts of the forest did not get into the harvest. Boil the contents and cook the butter over medium heat for 20 minutes, stirring and removing the foam from the surface. If the bulb does not turn dark, then everything is in order and your mushrooms are edible.
step 3 out of 8
Pour the water, tip the mushrooms into a colander and rinse thoroughly, stirring with a spoon.
step 4 out of 8
When the water drains from the butter, put them in a bowl, letting them cool slightly.
step 5 out of 8
Wash a saucepan and add bay leaves and other seasonings, sugar and salt into it. Place the chopped, coarsely washed leaves and dill there. Chop the peeled and washed garlic in a garlic bowl and add to the marinade. Boil the liquid for 3 minutes and put the mushrooms in it.
step 6 out of 8
Boil the butter over high heat for 10 minutes. Add citric acid and stir.
step 7 out of 8
Sterilize the jars and put the mushrooms in the container, pouring the marinade. Put 1 tbsp in each glass container. l. oil and tighten with pre-boiled screw caps.
step 8 out of 8
Place the jars on the lids and cover with a warm blanket. Leave the workpiece to cool for a day and transfer it to storage in the cellar.

Bon Appetit!

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