Pickled birch trees for the winter
0
923
Kitchen
Eastern European
Calorie content
21 kcal
Portions
1.5 l.
Cooking time
70 minutes
Proteins *
0.2 g
Fats *
0.1 g
Carbohydrates*
5.1 gr.
If you are very fond of wild mushrooms, then use this wonderful recipe. Pickled boletus mushrooms are a wonderful winter snack that goes well with any hot dishes as a tasty addition.
Ingredients
Cooking process
Put boletus in a saucepan and cover with hot water. Put on fire and bring to a boil, then reduce heat and cook mushrooms for 5 minutes, periodically skimming off the foam. Drain the boiled boletus through a sieve, and then put it back in a saucepan, pour a liter of drinking water, add salt, granulated sugar, bay leaves, cloves and black peppercorns.
Put on the fire and cook the mushrooms for 25 minutes, then pour in the vinegar, stir and immediately remove from heat. Wash and sterilize jars in a microwave oven or water bath. Pour boiling water over the lids or simmer in a saucepan for about 10 minutes. Put boletus in sterile jars and fill with marinade, tighten well with sterile lids.
Turn the jars with boletus boletus upside down, wrap it in a warm blanket and leave it in this position until it cools completely for about a day. After the boletus jars are completely cool, turn them over and move them to a cool, dark place for storage. Pickled boletus mushrooms are served with onions and vegetable oil.
Bon Appetit!