Canned orange-cap boletes
Description
Perfect for stocking up for winter. Home-canned orange-cap boletes like these are a great appetizer choice not only for everyday meals but also for festive tables. Try preparing these mushrooms and you will surely appreciate their flavor. Serve at the table or store in the pantry.
Instructions
- 1
Step 1
1. When mushroom season is in full swing, I always preserve orange-cap boletes at home. First of all, they are incredibly delicious; second, these mushrooms pair wonderfully with any dish on a festive table. And of course, they greatly enhance the flavor of many dishes and remain an indispensable appetizer.
- 2
Step 2
2. Soak the mushrooms in cold water for one hour. After that, add them to salted boiling water, having cut each mushroom first. This is done so they do not turn black. Boil them for about an hour, drain the water, and pack into sterilized jars. Now for the marinade.
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Step 3
3. Don't forget to add a bay leaf, seasonings, and whole peppercorns to the pot in which the mushrooms are boiling. I also usually let the mushrooms cool down thoroughly before I start packing them into jars.
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Step 4
4. Add peas, a bay leaf, salt, and 3 tablespoons of vinegar to each jar. Fill with water and sterilize for about 45 minutes. Then seal the jars and open them on special occasions.