Ingredients
This recipe is for a fixed batch — the ingredient proportions cannot be scaled proportionally.
- Mushrooms2 kg(ferracious boletes)
For the marinade:
Onions500 g(small onions)- Carrot3 pcs
- Bay leaf3 pcs
- Allspice3 pcs
- Water1 l
- Peppercorns15 g
- Whole-grain mustard50 g
- Garlic6 cloves
- Salt2 tbsp
- Table vinegar5 tbsp(9%)
For blanching:
Salt3 tbsp(1 tbsp per 1 l of water)- Water2 l
Nutrition
per 100 g
- Calories
- 15 kcal
- Protein
- 1 g
- Carbohydrates
- 2 g
Instructions
1. Wash the mushrooms thoroughly and cut off the stems. It is advisable to cut large mushrooms into halves and quarters so that they cook at the same time. 2. To keep the marinade from darkening, scald the ferracious boletes with boiling water before cooking and rinse them again in cold water. 3. Boil the prepared ferracious boletes in salted water for about 30 minutes. Sterilize the jars and fill them three-quarters full with the mushrooms. 4. For the marinade, bring the water to a boil, add sugar, salt, peppercorns and allspice, mustard, bay leaf, carrot slices, and small onions. 5. Simmer the marinade for 5–10 minutes, add the vinegar at the end, bring to a boil, and turn off the heat. Pour the marinade over the mushrooms in the jars. 6. Seal with sterilized lids, turn the jars upside down, and place them under a blanket until cooled. Then store the jars in a cool place. Happy winter holidays!
