Pickled porcini mushrooms
6 servings
60 minutes
The recipe is taken from the book "Geography to taste. Latvia" by Nika Ganich.
Calories81.7kcal
Proteins6.5grams
Fats2.9grams
Carbohydrates7.3grams
Ceps (porcini)
1
kg
Water
1
l
Salt
60
g
Sugar
20
g
Ground black pepper
to taste
Bay leaf
1
pc
Vinegar essence 70%
15
ml
Onion
1
head
Dill stalks
to taste
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.
- Ceps (porcini): 1 kg
- Water: 1 l
- Salt: 60 g
- Sugar: 20 g
- Ground black pepper: to taste
- Bay leaf: 1 piece
- Dill stalks: to taste
- Vinegar essence 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.
