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Pickled boletus per day

0
937
Kitchen Russian
Calorie content 20.4 kcal
Portions 2.5 l.
Cooking time 1 d.
Proteins * 0.2 g
Fats * 0.1 g
Carbohydrates* 5 gr.
* per 100 gr. product
Pickled boletus per day
Content

An amazing mushroom snack will be ready the very next day. Homemade butter preparations turn out to be much tastier than the store counterpart, while it is not so difficult to prepare if you do everything in steps.

Ingredients

Cooking process

step 1 out of 6
Sort out the oily debris and clean the caps from the oily skin. Transfer the mushrooms to a bowl of cold water for 3 hours to soak all the debris and sand, and change the water every hour. Rinse the mushrooms under running water, large ones - cut into pieces.
step 2 out of 6
Boil the mushrooms over medium heat in boiling water for 15 minutes, adding 1 tsp. salt and a few drops of vinegar (or lemon juice) so that the butter does not darken. Add a second pot of water to the boil at the same time to save time. Strain and rinse the mushrooms and place in a saucepan of boiling water. And again add salt and vinegar in the same amount. Boil the mushrooms for 15 minutes.
step 3 out of 6
In the meantime, wash and sterilize the pre-packaged containers and lids for about 7 minutes. If you do not plan to store the mushrooms until winter, just pour boiling water over the washed jars with lids for 3 minutes.
step 4 out of 6
Dry the container by placing it on a napkin. Boil filtered (or bottled) water and add salt, marinade sugar, and any seasoning recipe. Boil the liquid for 5 minutes.
step 5 out of 6
Rinse the oil and let the excess liquid drain. Arrange them in jars up to the shoulders and fill to the top with the marinade. Add vinegar directly to the jars: in a liter - 1 tbsp. l., in a half liter - ½ tbsp. l.
step 6 out of 6
Tighten the lids, turn the container over and cover for 4 hours. After cooling down, send the workpiece to the refrigerator, and after 20 hours a delicious snack will be ready.

Bon Appetit!

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