Marinating bohoy
Маринованные грибы всегда очень вкусны.Mokhovikov - no exception. Before marinating, boil them in lightly salted water with a pinch of citric acid. You can also add half a glass of table vinegar 9%, it will prevent the darkening of mushrooms. Boil twenty minutes, the finished product should sink to the bottom. Drain and engage in brine, at the time of leaving the boletus. Pickled mushrooms are often tasty with cinnamon, but for this recipe it is better to take the following products: bay leaf, peppercorns, cloves, a few cloves of garlic, a liter of water, 1-2 teaspoons of vinegar, three teaspoons of sugar, two tablespoons of salt. Mix all ingredients and boil in a saucepan. Ten minutes later, the pickle can be lowered mushrooms. Fifteen minutes later, distribute the mushrooms in the jars along with the spices and pour the brine, cover with plastic covers and wrap until cooled with something dense.
The second way of how to pickle boletus
Marinated mushrooms in classic brinerequire the following ingredients: per kilogram of mokhovikov take two thirds of a glass of 9% vinegar, a third glass of water, a tablespoon of salt, a teaspoon of sugar, a couple of peas, two cinnamon sticks, cloves, bay leaf, citric acid at the tip of the knife. Peel the mushrooms and cut into large pieces. Rinse and dry thoroughly. Boil water with vinegar, salt and sugar, dip the mushrooms into it and boil. Add spices, then bring the mushrooms to full readiness, periodically removing the foam. Cool the boletus. Marinated mushrooms should be put in jars and filled with marinade, then cover each container with wrapping paper or parchment and cover with a lid. You can also roll up the banks, pre-sterilized.
Этот рецепт отличается тем, что мариновать мы We will not only Mokhoviki. Marinated onions and carrots perfectly complement the taste of the blank. Take a kilogram of mushrooms, a couple of onions, one carrot, ten pieces of pickled onions, a glass of water and the same table 9% vinegar, two tablespoons of sugar, a teaspoon of salt, a tablespoon of mustard seeds, allspice. Wash the mushrooms, cut off the legs, cut the weighty caps into pieces. Pour with boiling water and rinse in cold water. Boil in the water with the onion, remove the onion in half an hour, and spread the mushrooms in glass jars. Boil water with vinegar and other ingredients, including thin slices of fresh and pickled onions, and carrot mugs. Fill the mushrooms with slightly cooled marinade and roll them on the jars with the cover blanks.
