Pickled aspen mushrooms with vinegar per liter jar
0
1126
Kitchen
Eastern European
Calorie content
17 kcal
Portions
1 l.
Cooking time
40 minutes
Proteins *
0.3 g
Fats *
1 gr.
Carbohydrates*
5.1 gr.
To make it easier to measure the necessary ingredients, we offer this recipe for pickled boletus per liter jar. It is convenient to harvest mushrooms in this container, as well as store them after opening. For a long time, such a number of tasty boletus boletuses will not stagnate in the refrigerator. If there are a lot of raw materials, then the number of ingredients for the marinade is increased in accordance with the volume of the mushrooms.
Ingredients
Cooking process
Place the chopped boletus in a saucepan, fill it with water so as to completely cover them. Bring the water with mushrooms to a boil and cook for about twenty to twenty-five minutes. We periodically remove the foam from the surface. As soon as the mushrooms settle to the bottom, we stop cooking. Leave the boletus in a colander and let the broth drain completely.
Using a slotted spoon, extract herbs and spices from the marinade, and immerse the boiled aspen mushrooms in the remaining liquid. We continue to cook the mushrooms in the marinade for another ten minutes. We must remove the foam. The boil should be slow. After the specified time, pour in the vinegar, mix, cook for two minutes and remove the mushrooms from the stove.
We wash the jar for pickled aspen mushrooms with a soda solution and sterilize in any convenient way. We do the same with the lid. We put the mushrooms together with the marinade into a prepared sterile jar, pour vegetable oil on top and tighten the lid. Let the workpiece cool completely and put it in a refrigerator or cellar for storage.
Bon Appetit!