Marinated mushrooms
Usually pickled ceps, mushrooms, boletus, mushrooms, butterfish, chanterelles, honey mushrooms and others.
First way:
10 kg of fresh mushrooms
1,5 l of water
400 g salt
3 g of citric or tartaric acid
bay leaves, cinnamon, cloves, allspice and other spices
100 ml food vinegar essence.
Sort the mushrooms, sort by type and size, cut off the legs, remove the peel from the oil, rinse thoroughly, changing the water several times. Pour fresh mushrooms into an enameled pan, add water, salt, citric or tartaric acid, spices. Boil the mushrooms, periodically removing the foam, until they begin to settle to the bottom, and the broth will become transparent. At the end of cooking, add vinegar essence, previously having mixed it with mushroom broth. Pour hot mushrooms with decoction into prepared sterilized jars, cover with lids and sterilize in boiling water: half-liter jars 25 minutes, liter 30 minutes. At the end of the sterilization cans quickly roll up and cool.
The second way:
1 liter of water
3 teaspoons of 80% vinegar essence or 1 faceted glass of 6% vinegar (in this case, take 1 glass less water)
2 tablespoons of sugar
4 teaspoons of salt
3 bay leaves
6 peas of allspice
3 buds of cloves
3 pieces of cinnamon.
Put boiled chilled mushrooms in prepared jars so that their level does not exceed the shoulders of the jar. Pour mushrooms with chilled marinade, pour a layer of vegetable oil about 0, 8 - 1, 0 cm high on top of the marinade, cover the jars with parchment paper, tie and store in the refrigerator.
Usually pickled ceps, mushrooms, boletus, mushrooms, butterfish, chanterelles, honey mushrooms and others.
First way:
10 kg of fresh mushrooms
1,5 l of water
400 g salt
3 g of citric or tartaric acid
bay leaves, cinnamon, cloves, allspice and other spices
100 ml food vinegar essence.
Sort the mushrooms, sort by type and size, cut off the legs, remove the peel from the oil, rinse thoroughly, changing the water several times. Pour fresh mushrooms into an enameled pan, add water, salt, citric or tartaric acid, spices. Boil the mushrooms, periodically removing the foam, until they begin to settle to the bottom, and the broth will become transparent. At the end of cooking, add vinegar essence, previously having mixed it with mushroom broth. Pour hot mushrooms with decoction into prepared sterilized jars, cover with lids and sterilize in boiling water: half-liter jars 25 minutes, liter 30 minutes. At the end of the sterilization cans quickly roll up and cool.
The second way:
1 liter of water
3 teaspoons of 80% vinegar essence or 1 faceted glass of 6% vinegar (in this case, take 1 glass less water)
2 tablespoons of sugar
4 teaspoons of salt
3 bay leaves
6 peas of allspice
3 buds of cloves
3 pieces of cinnamon.
Put boiled chilled mushrooms in prepared jars so that their level does not exceed the shoulders of the jar. Pour mushrooms with chilled marinade, pour a layer of vegetable oil about 0, 8 - 1, 0 cm high on top of the marinade, cover the jars with parchment paper, tie and store in the refrigerator.
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