Pickled aspen mushrooms under iron lids for the winter
0
1185
Kitchen
Eastern European
Calorie content
21.1 kcal
Portions
0.5 l.
Cooking time
65 minutes
Proteins *
0.3 g
Fats *
0.1 g
Carbohydrates*
5.1 gr.
Pickled boletus is a very beautiful and tasty appetizer. It doesn't take a lot of work to pickle these fragrant mushrooms, and the result can be a lot of fun. We offer a classic recipe for marinated boletus boletus with a balanced taste. The method involves sealed rolling with iron lids. To protect the seaming from damage, we traditionally add vinegar. The acidic environment kills harmful bacteria and preserves the product for a long time.
Ingredients
Cooking process
We sort out the aspen mushrooms from debris, clean the surface from contamination. We cut out the areas with defects. We wash the mushrooms very carefully to achieve perfect cleanliness. We cut the washed boletus into smaller pieces, if necessary. We place the prepared fruit bodies in a saucepan, pour cold water in such an amount to completely cover them. We put the saucepan on the stove, bring the water with mushrooms to a boil and cook for thirty minutes.
To prepare the marinade, pour the specified amount of water into a separate saucepan. Add salt, granulated sugar, black and allspice peas, bay leaves and cloves. We spread the mushrooms in the marinade, mix and put on the stove again. Boil for fifteen minutes with a slow boil. Stir occasionally. At the end of cooking, pour in the vinegar and remove from the stove.
The seaming jar together with the lid are washed with my soda solution and sterilized in any convenient way. We put the hot aspen mushrooms together with the marinade in a jar, cover with a lid and put on sterilization for twenty minutes. After the end of the process, carefully take out the jar and roll up the lid. Turn the preservation upside down, wrap it with a warm blanket and leave it in this position until it cools completely. The cooled jar can already be stored in a cool, dark place.
Bon Appetit!