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➠ Pickled aspen mushrooms with 9% vinegar

Pickled aspen mushrooms with 9% vinegar

2598

Kitchen Russian

Calorie content 22 kcal

Portions 1 l.

Cooking time 90 minutes

Proteins * 3.3 gr.

Fats * 0.5 gr.

Carbohydrates* 1.2 gr.

Content

The most delicious of all methods of harvesting boletus is obtained by pickling. For pickling them, 9 vinegar is most often used, that is, 9%. It gives the boletus a tasty sourness and contributes to their reliable and long-term storage even in the apartment. It is important to cleanse these mushrooms thoroughly before preserving.

Ingredients

Cooking process

Thoroughly clean the aspen mushrooms from debris and use a knife to remove the outer layer from the mushroom legs.

Then rinse the boletus well, cut into pieces, transfer to a saucepan and cover with cold water.

Pour some salt into the water. Boil the mushrooms for 25 minutes from the start of the boil.

Throw the boiled mushrooms in a colander.

Sterilize the jars and lids for the workpiece by any means. In a separate saucepan, cook the mushroom marinade with the amount of water and salt specified in the recipe. Put peppercorns, a slice of hot pepper and cloves in the marinade.

Scald the dill and horseradish leaf with boiling water. Transfer the dill and half a horseradish leaf to the prepared jars. Then put the boiled mushrooms in jars and cover them with a second piece of horseradish leaf. Pour the hot marinade over the mushrooms and pour 3 tbsp into each jar. l. 9% vinegar.