Pickled boletus with citric acid
0
1416
Kitchen
Eastern European
Calorie content
10.3 kcal
Portions
1 l.
Cooking time
60 minutes
Proteins *
0.2 g
Fats *
0.7 g
Carbohydrates*
2.4 gr.
Mushroom lovers and connoisseurs usually pickle the caps and legs of the boletus separately. The fact is that the density and texture of these parts are different, respectively, and the taste is different. It is believed that to preserve the delight of taste and to be able to appreciate these wonderful mushrooms, pickle and serve the caps and legs separately. In fact, nothing bad will happen if you marinate everything together. As experience shows, this is a matter of taste and master's habit.
Ingredients
Cooking process
We sort out the aspen mushrooms from random debris, clean the surface from the remnants of mycelium and other contaminants. If desired, we sort parts of fruit bodies: legs - separately, caps - separately. Thoroughly rinse the prepared mushrooms in running water so that no contamination remains. If necessary (if the boletus is too large), we cut the fruit bodies into smaller pieces.
Pour water into a saucepan for cooking. Add the specified amount of salt, granulated sugar and citric acid, mix. We dip the boletus into the marinade and put the pan on the stove. From the moment of boiling, cook the mushrooms for ten minutes. Then we throw the boiled boletus into a colander and let the liquid drain.
Put boiled boletus boletus on top of the herbs and spices. Pour the specified amount of water into the dishes for preparing the marinade, add salt, sugar and citric acid. Bring the marinade to a boil and cook for one minute, until all the crystals are completely dissolved. Pour mushrooms in a jar with ready-made hot marinade, leaving about two centimeters of free space at the neck. Pour vegetable oil into the jar after the marinade.
We cover the jar with a lid and put on sterilization for forty minutes. After the specified time has elapsed, we twist the lid, turn the jar upside down and in this position let the mushrooms cool completely. Then we remove the workpiece to a cool, dark storage place. It is recommended to eat it within six months.
Bon Appetit!