Pickled blue feet with vinegar per liter jar
0
841
Kitchen
Russian
Calorie content
14.4 kcal
Portions
3 l.
Cooking time
55 minutes
Proteins *
0.1 g
Fats *
0.2 g
Carbohydrates*
3.5 gr.
For lovers of pickled mushrooms, I want to recommend a simple recipe for insanely delicious pickled blue feet. I marinate fragrant mushrooms in liter jars, it is very convenient, in such volumes the bruises disperse well and do not have time to deteriorate.
Ingredients
Cooking process
Put the washed blue feet in a deep saucepan. And fill with cold water so that it completely covers the mushrooms. Add bay leaf and black peppercorns, put on moderate heat. Bring to a boil, reduce heat, and simmer for 15-20 minutes. Pour the cooked blue feet through a sieve or colander, let the excess liquid drain.
Chop the dill greens with a knife. In the meantime, wash the jars thoroughly in warm water and baking soda, and sterilize the jars conveniently - in the microwave, in the oven, or in a water bath. Pour boiling water over the lids or boil in a separate saucepan for 7-10 minutes. Combine mushrooms with dill and garlic, mix well.
Prepare the marinade. Pour the required amount of cold drinking water into a saucepan. Then add salt, granulated sugar and vinegar essence. Put on moderate heat and bring to a boil. Arrange the mushrooms in sterile jars, and cover with boiling marinade. Using a seaming machine, carefully roll up with sterile lids so as not to burn yourself.
Turn hot jars with pickled blue feet upside down, wrap them in a warm blanket and leave in this state until they cool completely. Move the cooled jars with pickled blue feet to a dark, cool place or to the refrigerator for storage. After the mushrooms have completely cooled down, you can take a sample after about 5-7 days.
Bon Appetit!