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Row marinated with cloves

0
736
Kitchen Russian
Calorie content 15.5 kcal
Portions 2 p.
Cooking time 25 h.
Proteins * 0.1 g
Fats * 0.2 g
Carbohydrates* 3.8 g
* per 100 gr. product
Row marinated with cloves
Content

It is with great pleasure that I want to share a wonderful recipe for pickled ryadovka with cloves. The mushrooms are incredibly aromatic, juicy and crunchy. Cook and enjoy this delicacy in winter. The marinated row can be served as an independent snack or used for making salads.

Ingredients

Cooking process

step 1 out of 6
Sort out thoroughly, peel and rinse the rows in cold running water. Cut large mushrooms into several pieces. Place in a deep container, cover with plenty of cold water and leave for about 12-24 hours, changing the water every 5-6 hours. Then drain the water and rinse the mushrooms thoroughly.
step 2 out of 6
Put the washed rows in a deep saucepan and cover with cold water. Put on moderate heat and bring to a boil, then reduce heat and cook mushrooms for 30 minutes, stirring occasionally and skimming off the resulting foam. Drain the boiled row through a sieve or colander and leave for a while to allow the excess liquid to glass.
step 3 out of 6
Wash and sterilize the jars in a convenient way. Pour boiling water over the lids or boil. Peel the onions. Prepare the marinade. Put bay leaves, cloves, black peppercorns, allspice, onions, granulated sugar and salt in a saucepan. Fill with the required amount of drinking water. Put on low heat and bring to a boil.
step 4 out of 6
Then reduce the heat. Place the row in the marinade, place the dill umbrellas on top and cook for about 15-20 minutes after boiling again, then add the vinegar. Stir and boil the row in a fragrant marinade for another 3-5 minutes. Then remove from heat.
step 5 out of 6
Using a slotted spoon, carefully spread the hot pickled row with cloves on sterile jars. Strain the hot marinade carefully through a fine sieve and pour over the marinated row.
step 6 out of 6
Tighten hot jars with pickled rows with sterile lids. Turn jars with pickled rows upside down, wrap them in a warm blanket or a terry towel and leave in this state until they cool completely. Then move them to a cool, dark place for storage, such as a basement, cellar, or refrigerator.

Bon Appetit!

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