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Pickled garlic bunnies

0
3160
Kitchen Russian
Calorie content 18.5 kcal
Portions 1 l.
Cooking time 32 d.
Proteins * 1.6 gr.
Fats * 1.7 gr.
Carbohydrates* 1.8 gr.
* per 100 gr. product
Pickled garlic bunnies
Content

This version of the blank using the hot method can be classified as a classic and reliable seaming. It is important to ensure that the mushrooms are completely immersed in the brine when pickling.

Ingredients

Cooking process

step 1 out of 6
Sort out the waves, removing forest debris, and rinse.
step 2 out of 6
Immerse them in a bowl of cold water so that they are thoroughly soaked for a day. Change the water every 4 hours. It is important to do this in order to wash out the milky juice from the waves, which gives them bitterness.
step 3 out of 6
Peel the mushrooms by removing the fringe under the cap and trimming the tip of the stem. Rinse the waves thoroughly under running water.
step 4 out of 6
Put a pot of water on fire, add salt to it and stir. Dip the mushrooms in boiling water and cook over medium heat for 20 minutes after boiling. Remove foam with a slotted spoon. When the mushrooms settle to the bottom, they are ready. Transfer them to a colander and rinse. Cut large mushrooms into several parts, leave small ones intact.
step 5 out of 6
Place the washed cherry and currant leaves in a ceramic or earthenware bowl. Place a layer of mushrooms on the leaves, sprinkle them with a pinch of salt, pepper and chunks of peeled and washed garlic. And so lay out several layers until the ingredients run out.
step 6 out of 6
Put a flat plate on the mushrooms, place the load and move to the cold for a month. Before use, soak the waves in cold water for 1 hour to remove excess salt.

Bon Appetit!

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