Pickled Orange Birch Boletes for Winter
Description
A simple canning recipe without unnecessary complications. This is a classic recipe for pickled orange-cap boletus for winter. If you find wormy mushrooms, soak them in cold lightly salted water for 40 minutes, although it is not advisable to use wormy ones for cooking. Finished preserves should be stored in a dark, cool place at a temperature no higher than +18°C. Have a nice day. Jars keep for up to a year in a cool place.
Instructions
- 1
Step 1
Sort through the mushrooms, wash them, and clean them.
- 2
Step 2
Pour hot water over the mushrooms, bring to a boil, and cook for 5 minutes. Then drain in a colander and rinse the mushrooms with cold water. Cover the birch boletes with a liter of hot water, add spices and seasonings, and citric acid. Bring to a boil, simmer for 10 minutes, and add salt, sugar, and dill. Cook over low heat for another 15 minutes.
- 3
Step 3
Place the mushrooms in sterilized jars, add vinegar (1 dessert spoon of vinegar per 1 liter), pour in the marinade. Seal the jars with lids and turn them upside down until completely cooled.
- 4
Step 4
Ready. Serve at the table or store.