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Hot marinated boletus

0
1171
Kitchen Eastern European
Calorie content 22 kcal
Portions 0.5 l.
Cooking time 50 minutes
Proteins * 3.3 gr.
Fats * 0.5 gr.
Carbohydrates* 1.2 gr.
* per 100 gr. product
Hot marinated boletus
Content

Aspen mushrooms are strong, dense, beautiful mushrooms, which are a pleasure to collect. They are easy to clean and enjoyable to prepare. You can marinate them for the winter in different ways. This recipe will focus on the hot method. A detailed description of the actions and step-by-step photos will help you not to make a mistake and do everything right in order to enjoy the delicious result of your culinary labors in winter.

Ingredients

Cooking process

step 1 out of 11
We sort out the mushrooms from random debris, with a knife we ​​clean the legs from the traces of the mycelium. If there are defective areas, they must be cut out. Then we thoroughly rinse the boletus with running water to remove the remaining dirt.
step 2 out of 11
Cut the washed aspen mushrooms into pieces of arbitrary shape and put them in a saucepan. Fill with water in such an amount to completely cover them. We put the pan on the stove and bring the water with mushrooms to a boil. Cook for twenty five minutes.
step 3 out of 11
While the boletus boils are boiling, the jars must be washed with a soda solution and sterilized in any usual way (using steam, microwave, in the oven, etc.). We do the same with the lids.
step 4 out of 11
Ten minutes before the end of cooking the mushrooms, add one tablespoon of salt to the pan and stir.
step 5 out of 11
When the boletus boiling time comes to an end, put them in a colander and filter from the broth.
step 6 out of 11
To prepare the marinade, pour the specified amount of water into a separate saucepan, add black and allspice peas, one tablespoon of salt, hot pepper pod and cloves. Place the pot on the stove and bring the marinade to a boil. Cook for three minutes and remove from the stove. The marinade is ready.
step 7 out of 11
Thoroughly rinse the dill and horseradish greens, scald with boiling water and divide into two parts. Put half of the greens at the bottom of the jar.
step 8 out of 11
Put the mushrooms on top along with the marinade. Put the remaining half of the horseradish and dill on top of the boletus.
step 9 out of 11
Pour vinegar essence into the jar.
step 10 out of 11
We cover the jar with a lid and put it on sterilization. For a half-liter can, fifteen minutes will be enough.
step 11 out of 11
After the specified time has elapsed, we carefully take out the jar, roll it up with a lid and turn it upside down. We leave the pickled boletus in this position until it cools completely, after which we put them in the refrigerator or cellar for storage.

Bon Appetit!

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