Ingredients
This recipe is for a fixed batch — the ingredient proportions cannot be scaled proportionally.
- Brown Birch Boletes700 gor slightly more
- Water0.5 l
- Salt1 tbsp
- Sugar1 tbsp
- Vinegar1 tsp25%
- Garlic1 cloves
- Dill1 umbel
Nutrition
per 100 g
- Calories
- 16 kcal
- Protein
- 1 g
- Carbohydrates
- 2 g
Instructions
How to marinate Brown Birch Boletes? First of all, gather mushrooms in the forest, and if you don't have that opportunity, buy them at a store or market.
Both young mushrooms and larger ones are perfect for marinating. Wash the Brown Birch Boletes thoroughly in cold water, removing all forest debris.
Leave very small mushrooms whole. Cut larger ones in half or into 4 parts. I usually marinate the stems too; they turn out crispy and very tasty. If the stem is long, cut it into 2 or 3 parts.
Put the mushrooms in a pot, cover with cold water and place on the stove. When it comes to a boil, a white foam will form; remove it with a spoon. Reduce the heat and cook the mushrooms over low heat for about 20 minutes.
Drain the Brown Birch Boletes in a colander and rinse once more under cold running water.
Prepare the marinade. Pour 0.5 l of water into a pot, add salt and sugar. Place the marinade on the stove and bring to a boil.
Add the boiled Brown Birch Boletes and a small dill umbel. Adjust the amount of dill to taste; you can add a little more or omit it altogether. After it returns to a boil, reduce the heat and cook the Brown Birch Boletes for about 7-10 minutes.
Peel the garlic, rinse it and chop it as desired. Add the garlic and vinegar to the mushrooms and cook for 3-4 minutes.
Sterilize the jars and lids in a way convenient for you. This can be done in the oven, microwave, or in a water bath. Place the Brown Birch Boletes into hot sterile jars and pour the marinade over them to the top. Close the jars with lids, turn them upside down and leave under a towel or blanket until completely cool.
Done! Store the preserve in any dark, cool place for long-term storage.
