Ingredients
This recipe is for a fixed batch — the ingredient proportions cannot be scaled proportionally.
- Mushrooms1 kg(Ferracious boletes, quantity is flexible)
- Water1 l
- Salt2 tbsp
- Sugar(or a little more, to taste)
- Bay leaf2 pcs
- Cloves3 pcs
- Peppercorns7 pcs
- Vinegar1 tbsp(25%)
Nutrition
per 100 g
- Calories
- 13 kcal
- Protein
- 1 g
- Carbohydrates
- 1 g
Instructions
Sort through the fresh Ferracious boletes, discarding wormy and damaged ones, and clean them of forest debris.
Sort through the mushrooms, discarding bad and wormy ones. Remove forest debris, dry grass, and leaves. Cut the stems off the Ferracious boletes, keeping only the caps.
Rinse each mushroom cap. Cut large Ferracious boletes in half or into four pieces.
Place the mushrooms in a pot, cover them with cold water, and put the pot on the stove.
Over maximum heat, bring the water to a boil, skim off the white foam that forms, reduce the heat to slightly below medium, and cook the Ferracious boletes for 30 minutes until tender.
Drain the mushrooms in a colander and rinse them under cold running water.
Pour water into a pot, add the salt, sugar, cloves, peppercorns, and bay leaf. Put the pot on the stove.
After the marinade boils, add the Ferracious boletes; after it returns to a boil, reduce the heat to medium and cook the mushrooms in the marinade for about 10 minutes. One minute before the end of cooking, pour in the vinegar.
Wash the jars and lids with detergent and rinse them with clean cold water. Sterilize the containers by any convenient method: in the oven, in the microwave, or in a water bath. Pack the cooked Ferracious boletes together with the marinade into hot jars and close them with lids. Turn the jars upside down, wrap them in a warm blanket or towel, and leave at room temperature until cool.
Store the mushroom preserve in a cool, dark place for long-term storage.
