So delicious that it is impossible to break away. They turn out very tasty and eaten almost immediately when served at the table.
Ingredients 1 liter of water:
1 tbsp. l. salt
1 h. l. Sahara
Article 2.5. l. 9% vinegar
5-8 peas of black pepper
2 pcs. carnations
3 bay leaves
2 sheets currant
2 or foliage umbrella dill
And of course it does - ceps.
Preparation:
1. Mushrooms thoroughly cleaned from forest rubbish. Large mushrooms cut into pieces and rinse in several waters.
2. Share prepared mushrooms in the pot, add cold water and salt.
3. Boil mushrooms, on medium heat and under weak reflux for 20 minutes.
Then discard mushrooms in a colander and rinse.
4. Mushrooms washed again put into the pan and to fill clean water.
At the rate of how many took the water, add salt, sugar, pepper, bay leaf, dill umbrellas and currant leaves.
5. When the marinade will begin to boil, cook for another 10 minutes. Then pour the vinegar and boil for another 10 minutes.
6. Banks for blank wash and sterilize. Covers boil.
7. Fill jars with hot mushrooms, pour on top of the broth in which they were cooked. Fungi should be at least 2/3 volume of banks.
8. Banks with mushrooms can immediately roll covers, cool and remove it in a cool place for storage.
If there is no cellar or a little space in the fridge, these blanks are best sterilized before seaming.
Small jars of 0.3-0.5 l sterilize 20 minutes, and the larger volume of up to 35 minutes.
Bon Appetit!
Typically, the mushrooms will be ready for use in 25-30 days after closing.
These marinated white mushrooms will please you in winter. They can open and enjoy every day, as well as apply for a festive table guests.
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