Procession of the boletus for the winter - photo recipes

Boil the brine over low heat for30-35 minutes, cool and add vinegar into it. Mushrooms at the same time, boil in the water with salt (for half a liter of water - 1 tablespoon), fold into a colander. Banks with lids prepare, sterilize beforehand. Place the jars in cans and pour with cold brine. Pasteurize for 35-40 minutes, then roll it.

The recipe for harvesting the boletus

Ingredients:

• fresh mushrooms - 1 kilogram,


• edible salt - 2 tablespoons,


• vinegar (9%) - 1.5 tablespoons,


• sweet pepper and black pepper (peas) - 6 pcs. each,


• bay leaf - 3 pcs.,


• citric acid is 2.5-3 grams.

How to cook: Reap the boletus, rinse a little in a cup of cool water, then cut into small slices and slices. In a saucepan pour cold water and bring to a boil over high heat, then dip the saucepan into chopped mushrooms. Immediately add a tablespoon of salt and about half of the citric acid. After 20-25 minutes, pour the rest of the lemonade and salt, and put the pepper and bay leaf.

Cook and constantly remove the foam with the help,for example, a wooden spoon. Podosinoviki will be ready, as soon as they settle on the bottom of the pan. After that, remove from the plate and pour the marinade along with the mushrooms in the hot sterilized cans. Cover them with lids and sterilize in a saucepan with water at a temperature of 100 degrees. Sterilization time: 25 to 40 minutes. Close the jars and cool at room temperature.

Preparation of the boletus: recipe 5 minutes

To prepare the workpiece, "five-minute", you will need these products:

• 1 kg of mushrooms,


• 0.5 glasses of water,


• half a glass of vinegar,


• 1.5 tablespoons of table salt,


• a little cloves,


• Bay leaf,


• seeds of dill to taste,


• 2-3 pieces of scented pepper,


• cinnamon to taste.

Preparation:

Brush mushrooms, wash and cut into smallpieces. Before boiling the boletus, pour on boiling water, wait 3 minutes and throw it back in a colander, then rinse with cold water - so you will save the mushrooms without letting them darken. Let the water flow from the mushrooms.

Place on the stove a pot of water, salt andvinegar. After boiling, add spices and spices, and then mushrooms. Cook for 25 minutes, stirring constantly the boletus. Do not forget to remove the foam. Finished obafki pack on sterilized jars, pour marinade and tightly tighten.

Harvesting mushrooms for the winter. Podosinoviki

Products:

• fresh boletus - 8-10 kilograms,


• salt - 400 grams,


• vinegar (essence) - half a cup,


• water - 1.5 liters,


• clove, cinnamon,


• garlic, greens, bay leaf.

Rinse mushrooms several times (each timepour new water), peel and place in a large saucepan, pour cold raw water, add salt, cinnamon, cloves, citric acid and bay leaf. Well cook the boletus, remove the foam during cooking. Pour vinegar before completing the cooking. As soon as you see that the mushrooms settle to the bottom, turn off the fire and put the hot mushrooms in the cans, without forgetting to fill the boletus with decoction. Cover and pasteurize for half an hour. After dipping, turn upside down and cool in the room.

Author: Katerina Sergeenko