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Cold pickling of boletus

0
887
Kitchen Eastern European
Calorie content 20 kcal
Portions 1 l.
Cooking time 60 days
Proteins * 2.3 gr.
Fats * 0.9 gr.
Carbohydrates* 1.2 gr.
* per 100 gr. product
Cold pickling of boletus
Content

Cold salting of boletus boletus is a long and painstaking process, but the result is worth it. The mushrooms are crispy and aromatic.

Ingredients

Cooking process

step 1 out of 5
We carefully sort out the boletus and wash it. Soaking in water is optional.
step 2 out of 5
We sterilize the jars. Put currant leaves on the bottom. Next - a layer of boletus with caps down. We alternate mushrooms with salt and spices.
step 3 out of 5
Then we set the load over the contents of the can. We leave the structures for a couple of days. During this time, the product will release juice.
step 4 out of 5
After that, we close the jars with lids and send them for storage in a cool place.
step 5 out of 5
The mushrooms will be completely salted in 1-2 months. Cold salted boletus boletus are ready!

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