Pickled aspen mushrooms for the winter with vinegar
0
1209
Kitchen
Eastern European
Calorie content
21.1 kcal
Portions
0.5 l.
Cooking time
75 minutes
Proteins *
0.3 g
Fats *
0.1 g
Carbohydrates*
5.1 gr.
Boletus boletuses are ideal for pickling. They are dense, strong, crunchy and retain their texture completely when marinated. Of course, in order to visually look aesthetically pleasing mushroom preservation, it is better to select young, small fruit bodies for harvesting. However, even if the trophies of a quiet hunt have already outgrown their young age a little, just cut them into small pieces during preparation - it will still be delicious.
Ingredients
Cooking process
It is better to start boletus boletus for pickling immediately after harvest so that they do not lose their freshness and do not darken. We clean them from dirt, cut out the damaged areas, free them from random debris. We wash the mushrooms in running water until they are perfectly clean. We cut the prepared fruiting bodies into pieces of arbitrary size.
We put the chopped boletus in a saucepan and fill it with water in such an amount that it completely covers them. We put the pot on the stove and bring the water with mushrooms to a boil. Cook for an hour at a slow boil, periodically skimming off the foam that appears actively during the entire cooking time. We put the boiled boletus in a colander and let the broth drain completely.
To prepare the marinade, pour the specified amount of water into a separate saucepan. Add salt, granulated sugar, black and allspice peas, bay leaves and cloves. Next, we immerse the mushrooms in the marinade and put the pan on the stove. From the moment of boiling, boil the boletus in the marinade for one minute. Turn off the stove and pour in the vinegar, mix.
Bon Appetit!