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Hot salting bluefoot for the winter

0
682
Kitchen Russian
Calorie content 17 kcal
Portions 2 p.
Cooking time 90 minutes
Proteins * 1.2 gr.
Fats * 1.5 gr.
Carbohydrates* 1.9 gr.
* per 100 gr. product
Hot salting bluefoot for the winter
Content

I want to share a wonderful simple recipe for delicious blue feet, cooked hot for the winter. The cooking process is pretty quick and doesn't take much of your time. The most difficult thing is the processing of mushrooms. Be sure to try to cook and you will not remain indifferent.

Ingredients

Cooking process

step 1 out of 9
Carefully sort out the bruises, clean them of debris and peels, rinse them in cold running water. Cut large specimens of mushrooms into several parts.
step 2 out of 9
Put the prepared blue feet in a deep saucepan, fill with cold water so that it completely covers the mushrooms. Put on moderate heat. Bring to a boil and simmer for 7-10 minutes.
step 3 out of 9
The boiled blue feet, carefully so as not to burn themselves, drain through a sieve or colander. Rinse well under cold water, leave for a while to allow excess liquid to glass.
step 4 out of 9
Then put back in the pot and pour the amount of cold water indicated in the recipe. Add salt, allspice, dill seeds and black peppercorns. Put on moderate heat and bring to a boil.
step 5 out of 9
After boiling, cook for about 30-40 minutes. In the meantime, wash the jars thoroughly in warm water and baking soda, and sterilize them in a way that is convenient for you - in a microwave oven, in an oven, or in a water bath. Pour boiling water over the lids or boil in a separate saucepan for 7-10 minutes.
step 6 out of 9
Peel the garlic, rinse under water, and then cut into thin slices. Using a slotted spoon, arrange the bruises in sterile jars.
step 7 out of 9
Alternate blue feet with garlic slices.
step 8 out of 9
Pour the boiling marinade over gently.
step 9 out of 9
Roll up the sterile lids carefully so as not to burn yourself. Turn hot jars with pickled blue feet upside down, wrap something warm and leave in this position until they cool completely. Transfer the completely cooled jars with pickled blue feet to a dark, cool place or to the refrigerator for long-term storage.

Bon Appetit!

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