Salted boletus mushrooms for the winter in banks
0
897
Kitchen
Eastern European
Calorie content
27.2 kcal
Portions
1 l.
Cooking time
150 minutes
Proteins *
1.1 gr.
Fats *
5.2 gr.
Carbohydrates*
0.6 g
I want to share a delicious and simple recipe for salted boletus in jars for the winter. I want to note right away that for salting and pickling all mushrooms, not only boletus mushrooms, you need to choose medium and small specimens. Then the mushrooms will remain crispy and keep their shape.
Ingredients
Cooking process
Put the prepared boletus in a saucepan, salt well and fill with plenty of cold water. Put on fire and bring to a boil, then reduce heat and simmer mushrooms for about an hour, periodically skimming off the foam. After the time has passed, turn off the heat and leave the mushrooms to cool in the saucepan. Drain the boiled boletus through a colander.
Then reduce the heat and cook boletus boletus for another 20-25 minutes. In the meantime, rinse the jars thoroughly with baking soda or a dish scrubber and detergent, and then sterilize them in the microwave, oven, or water bath. Pour boiling water over the lids or boil in a saucepan for about 7-10 minutes.
Close well with nylon caps or roll up with sterile caps using a seaming machine. Turn the jars upside down, wrap them in a warm blanket and leave them in this form until they cool completely for about a day. Then move them to a cool, dark place for storage. Salted boletus mushrooms are served with onions and unrefined sunflower oil.
Bon Appetit!