Ingredients
This recipe is for a fixed batch — the ingredient proportions cannot be scaled proportionally.
- Mushrooms1 kg(boletes, quantity is approximate)
- Water500 ml
- Salt1 tbsp
- Sugar1 tbsp
- Vinegar1 tbsp(25%)
- Bay leaf2 pcs
- Carrot1 pcs
- Onion1 pcs
- Garlic5 cloves
Nutrition
per 100 g
- Calories
- 21 kcal
- Protein
- 2 g
- Carbohydrates
- 3 g
Instructions
How to marinate boletes with carrots for winter? During mushroom season, gather mushrooms in the forest. For this recipe, you can use store-bought or frozen mushrooms.
Cut off the stems (in boletes, they become tough and tasteless during cooking), remove all forest debris (grass, leaves, etc.) from the caps. Wash the mushrooms thoroughly and rinse them several times in clean cold water. Cut large caps into 2-4 parts, and leave small ones whole; they look very appetizing in jars!
Put the mushrooms in a pot, cover with cold water and place on the stove. After boiling, remove the white foam, reduce the heat to moderate and cook the boletes for about 30-40 minutes.
Meanwhile, prepare the marinade. Peel and wash the carrot, onion and garlic.
Cut the onion into thick rings, the carrot into thin rounds, and chop the garlic into small pieces.
Pour cold water into a small saucepan or sauté pan. Add the carrot and bay leaf to the water. Add salt and sugar. The amount of salt can be slightly increased to taste. Bring the marinade to a boil.
Add the onion rings and garlic to the boiling water, cook everything over moderate heat for about 5-10 minutes. At this stage, you can add a few black peppercorns and cloves to the marinade.
Remove the onion rings from the marinade. You can leave the onion if desired; I usually remove it, as it becomes soft during cooking. It has already imparted its flavor and aroma to the marinade.
Drain the cooked mushrooms in a colander and rinse under cold running water.
Add the boletes to the saucepan with the marinade, boil everything together for about 5 minutes, pour in the vinegar, keep on the stove for a few seconds. Sterilize the jars and lids using any method convenient for you. Put the hot mushrooms with the marinade into the jars and close with sterile lids.
Turn the preserve upside down, wrap in a warm blanket or towel and leave at room temperature until completely cooled. Then put in a sufficiently cool place for long-term storage. I store the jars in the refrigerator on the bottom shelf.
