Pickled wines with citric acid
0
1312
Kitchen
Eastern European
Calorie content
12.1 kcal
Portions
2 p.
Cooking time
60 minutes
Proteins *
0.2 g
Fats *
0.1 g
Carbohydrates*
2.7 gr.
Not everyone likes to use vinegar in canning. Of course, it ensures successful safe storage of the product. However, acetic acid may be contraindicated for certain health problems. An excellent alternative is citric acid. It also forms an acidic environment, which reduces the risk of developing dangerous bacteria in the workpiece, but in relation to the digestive system, "lemon" is a more delicate component. For a detailed recipe and exact proportions, see the recipe.
Ingredients
Cooking process
For a start, the waves should be soaked in water so that their natural bitterness comes out. To do this, we clean the mushrooms from dirt, cut out the defective parts from them, and then thoroughly rinse them. It is important to get rid of all impurities so that the fruiting bodies are absolutely clean. We place them in a volumetric container and fill them with cold water. We soak the waves for two days, periodically adding cold water to prevent souring. If the room is cool enough, no water cooling is required.
We put the boiled waves in a colander and let the liquid drain. Pour the specified amount of water for the marinade into a separate saucepan, add salt, granulated sugar, black peppercorns, cloves, peeled and cut garlic cloves, bay leaves. Bring the marinade to a boil and lower the boiled waves into it. Mix and cook all together for fifteen minutes. At the end of cooking, add citric acid, stir, keep on the stove for another five minutes and stop cooking.
Banks and lids are pre-washed with soda solution and sterilized in any usual way. In dried sterile jars, we lay out the waves along with the marinade and immediately tighten the lids. Turn the container upside down and wrap it in a warm blanket. In this position, let the conservation cool slowly to a completely cold state. We store the waves in a cool, dark place.
Bon Appetit!