Ingredients
Servings10
This recipe is for a fixed batch — the ingredient proportions cannot be scaled proportionally.
- Brown Birch Boletes1 kg
- Salt40 g
- Water120 ml
- Peppercorns5 pcs
- Bay leaf1 pcs
Nutrition
per 100 g
- Calories
- 18 kcal
- Protein
- 2 g
- Fat
- 1 g
- Carbohydrates
- 1 g
Instructions
1. Clean the brown birch boletes: scrape the stems, remove the fringed edge from large mushrooms, rinse thoroughly to remove forest debris, and cut into pieces. 2. Place the prepared mushrooms in boiling water, bring to a boil again, and immediately drain in a colander, rinse with cold water, and let the liquid drain. 3. Fill clean jars with the mushrooms, sprinkling them with salt. 4. Pour water into a saucepan, put it on the heat, bring to a boil, then add peppercorns and bay leaf. 5. Pour the boiling brine over the jars of mushrooms and place them in a cool place for a month. After the specified time, the mushrooms are ready to eat.
