Pickled boletus and boletus
The recipe is not complicated, the main thing in it is to observe the proportions and, before pickling, take care of the sterility of the jars. I hope it will be appreciated by all lovers of forest mushrooms, which, I think, will be found quite a few among our audience. By the way, here.
Recipe Information
Cuisine: Russian.
Cooking method: pickling.
Total cooking time: 60 minutes
Servings: 4.5 - 5 liters.
Ingredients:
- forest mushrooms (boletus and boletus) - 7 l
- vegetable oil - 150 ml
- for marinade (proportions are given for 1 liter of water):
- water - 1 l
- salt - 2 tablespoons
- granulated sugar - 1 tbsp.
- table vinegar - 3 tablespoons
- cloves - 5-7 pcs.
- allspice black pepper - 5 pcs.
- black peppercorns - 5 pcs.
- bay leaf - 3-5 pcs.
How to cook
Note to the hostess:
- From the above amount of fresh boletus and aspen mushrooms, I got 4 cans of 0.7 liters and 4 cans of 0.5 liters.
- It is advisable to store pickled mushrooms in the refrigerator, but you can in any other cool, dark dry place.
- After a month, you can eat the mushrooms. During this time, they will infuse, acquire a wonderful taste with aroma and will be ready to delight you and your loved ones.
