We suggest you make unmatched pickled boletus for the winter without sterilization. You can quickly and without much trouble create a remarkable conservation yourself!
How to pickle the boletus without sterilization is the best recipe for the winter
Ingredients:
- mushrooms (boletus) - 1,8 kg;
- citric acid - 1/3 tsp;
- drinking water - 1,2 l;
- black pepper - 5 pcs .;
- garlic - 2 teeth;
- laurel leaf - 3 pieces;
- mustard seeds - 1h. a spoon;
- sugar - 1 dessert spoon;
- cooking salt - 1 tbsp. a spoon;
- vinegar - 40 ml.
Preparation
Podisinoviki put in a bucket and completely poured cold water, washed and sorted them, and then again washed in clean water. Larger mushrooms are divided into several, not very small parts, and small podsozinoviki leave whole. Spread all this fragrant beauty in the already boiling (salted) water and boil them for at least half an hour. Next, transfer the contents of this pot to a deep colander and let the mushrooms stand for 10 minutes.
In the water we put peeled garlic, black peppercorns, laurel leaves, citric acid, vinegar and mustard grains, and also introduce granulated sugar with kitchen salt. Stir everything until the dissolution of the spices and put the unmatched marinade on the cooker plate for 15 minutes.
We distribute the mushrooms over the roasted in the cans, completely fill them with the ready marinade, and then we seal and hide the pickled boletus without sterilization under the blanket.
How to tasty pickup boletus without sterilization - a recipe for the winter
Ingredients:
- fresh boletus - 2.2 kg;
- drinking water - 1.6 liters;
- citric acid - 0.5 teaspoons;
- black and sweet pepper - 6-7 pieces;
- buds of a carnation - 3 pieces;
- table vinegar - 60 ml;
- salt, sugar - 1,5 dessert spoons;
- sunflower oil - 80 ml.
Preparation
We carefully cut the boletus into pieces.
Prepared mushrooms are placed in a large saucepan with boiling, clear water. We add salt to the salt, acidify it with citric acid and cook for 45 minutes. Then merge with them all this fragrant broth, and mushrooms themselves rinse under cold running water.
In separately boiled drinking water, we introduce sugar together with salt, pea peppers and buds of aromatic cloves. After boiling the marinade for a couple of minutes, we put into it the boletus, and after them, immediately add the table vinegar and continue to cook everything on the burner for 5 minutes. Distribute the contents of the pan according to the prepared for further conservation cans, pour over the mushrooms in each container a centimeter of boiled sunflower oil and then tighten everything sealed.