Pickled porcini mushrooms

6 servings

60 minutes

The recipe is taken from the book "Geography to taste. Latvia" by Nika Ganich.

Energy value per serving

• Calories: 81.7
• Proteins: 6.5g
• Fats: 2.9g
• Carbohydrates: 7.3g

Ingredients

• Boletus mushrooms: 1 kg
• Water: 1 l
• Salt: 60 g
• Sugar: 20 g
• Ground black pepper: to taste
• Bay leaf: 1 pc
• Vinegar 70%: 15 ml
• Onion: 1 head
• Dill stems: to taste

Cooking steps

1. Do not wash the porcini mushrooms; clean them thoroughly with a brush instead. Cut the large ones. Boil water, add salt and sugar, and place the porcini in it. Remove the foam while boiling. Then reduce the heat, add pepper, bay leaf, and dill stems to taste. Cook for another 5 minutes until ready. Then add vinegar and thinly sliced onion. Cook for another 5 minutes. The marinade should become rich.

   Required ingredients:

   • Boletus mushrooms: 1 kg
   • Water: 1 l
   • Salt: 60 g
   • Sugar: 20 g
   • Ground black pepper:  to taste
   • Bay leaf: 1 piece
   • Dill stems:  to taste
   • Vinegar 70%: 15 ml
   • Onion: 1 head

2. Sterilize jars, boil the lids.

3. Place the mushrooms in jars and completely cover with marinade. Seal with lids.

4. Turn the jars upside down, cover with a towel. Leave for 12 hours to cool.