This recipe is suitable for virtually any mushrooms. Mushrooms are obtained spicy, aromatic and moderately salty.
Recipe per 1 liter of water.
Under such a marinade will be good mushrooms, butter mushrooms, mushrooms, mushrooms, chanterelles, boletus and even.
Ingredients:
1 L of water
2 tbsp. l. Sahara
4 hours. l. salt
3 pcs. leafs
6 pcs. peas allspice
4 things. clove buds
0.5 hours. l. ground cinnamon
3 hours. l. 70% vinegar
Important! When using the table 5% vinegar must take 800 mL of water and 200 ml of 5% vinegar.
When using 9% vinegar - 890 ml of water and 110 ml of 9% vinegar.
Preparation:
1. Water to boil. Add to it the spices and boil for three minutes. At the end of cooking, pour the vinegar. Remove from the heat the marinade.
2. Mushrooms sort, wash and soak if necessary. Large mushrooms necessarily cut into pieces in order to better marinated.
3. Share mushrooms prepared in cold water, put on fire and bring to boiling, then water drained.
4. Fill the mushrooms clean water, salt the taste. Mushrooms cook without disturbing until boiling.
5. When the water begins to boil, mushrooms gently mix and to remove the foam. At the end of cooking mushrooms will settle to the bottom.
Cooking is considered complete when the mushrooms will settle to the bottom of the pot and the liquid is clear.
6. Ready to remove the mushrooms with a slotted spoon and immediately expanded in sterile banks so that they occupied two thirds of the space of each jar.
7. Drain the remainder from the cans broth. Pour the hot marinade over mushrooms ready so that the banks were completely filled with them.
Banks with mushrooms close-boiled lids. Mushrooms stored in the refrigerator.
Filled cans can be sterilized, then they will be stored outside the refrigerator but in a cool place.
sterilized:
cans of 0.5 liters - 40 minutes
1 liter jars - 50 minutes
After sterilization, the glass jars immediately roll up and be sure to put the lid down until completely cooled.
Bon Appetit!
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