Salted mushrooms in banks for the winter
0
778
Kitchen
Eastern European
Calorie content
45.5 kcal
Portions
2.5 l.
Cooking time
21 d.
Proteins *
2.2 gr.
Fats *
4.7 gr.
Carbohydrates*
0.3 g
We offer you another option for harvesting honey agarics for the winter - with the addition of spices and butter. The mushrooms will be marinated in their own juice, then they go through a sterilization stage and again go to marinate for a long time. This version of the preparation will require a little patience from you, but the result will pleasantly surprise you.
Ingredients
Cooking process
We clean the mushrooms from litter and sand, cut off the lower part of the legs and rinse well under a stream of cool running water. Then we put honey mushrooms in a saucepan, fill with water and put on fire. Bring the mushrooms to a boil, add 2 bay leaves and a couple of peppercorns, a little salt and boil for 20-25 minutes.
After 2-3 days, we put the jars in a large saucepan with a cotton towel or napkin on the bottom. Pour cold water so that it covers the cans up to the shoulders. We put the pan on fire and bring the water to a boil, reduce the heat and sterilize the jars for 30-35 minutes. After the mushrooms are sterilized carefully, we take the jars out of the water using a stick, add hot melted butter to each and close them with nylon lids. We leave the mushrooms until they cool completely at room temperature, after which we put them in a cool place for storage. The mushrooms will be ready in about 3 weeks.