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Hot salting of poplar rowing

0
761
Kitchen Russian
Calorie content 14.4 kcal
Portions 2 p.
Cooking time 75 minutes
Proteins * 0.6 g
Fats * 0.8 gr.
Carbohydrates* 17.2 g
* per 100 gr. product
Hot salting of poplar rowing
Content

I want to share an incredibly delicious recipe for hot salted poplar row. The mushrooms are tender, insanely fragrant and very appetizing. The smell beckons. It is good to serve poplar ryadovka with boiled potatoes, seasoning the mushrooms with unrefined sunflower oil.

Ingredients

Cooking process

step 1 out of 8
Thoroughly sort through the poplar row, then clean it of various debris and rinse the mushrooms in cold running water. Cut large specimens into several pieces. Put the prepared row in a deep saucepan and fill it with cold water. Put on medium heat, bring to a boil, and then simmer mushrooms for 15-20 minutes over low heat.
step 2 out of 8
Stir occasionally during cooking and skim the resulting foam from the mushrooms.
step 3 out of 8
Then drain the water from the row using a sieve or colander, and rinse it thoroughly under running cool water.
step 4 out of 8
Wash the pan in which the mushrooms were cooked thoroughly. Then put the poplar rower back into the pan, pour the required amount of drinking water and bring to a boil. Boil the mushrooms for 5-7 minutes on low heat.
step 5 out of 8
Then add the required amount of granulated sugar and salt. Peel the garlic, rinse under cool water, and then finely chop with a knife and send to the pan to the mushrooms.
step 6 out of 8
Rinse the bay leaf and throw it to the row. Cook the poplar row for about 15-20 minutes. Then pour in the vinegar, mix thoroughly and boil the mushrooms for about 5-7 minutes.
step 7 out of 8
In the meantime, prepare the cans, wash them in warm water with baking soda and a dishwashing sponge, and sterilize the cans conveniently - in the microwave, oven, or water bath. Pour boiling water over the lids or boil in a separate container. Put bay leaves, black peppercorns and allspice on the bottom of sterile jars.
step 8 out of 8
Use a slotted spoon to spread the poplar row on sterile jars, fill with hot marinade. Tighten hot jars of mushrooms with sterile lids. Turn the jars with a row upside down, wrap them in a warm blanket or a terry towel and leave in this form until they cool completely. Then move them to a cool, dark place for storage.

Bon Appetit!

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