L
L
o
o
a
a
d
d
i
i
n
n
g
g
.
.
.
.
.
.
EasyCook
EasyCook
Paella dish
Almond CookiesTurkish cuisine
Paella dish
Italian meat ragout coda alla vaccinaraItalian cuisine
Paella dish
Chicken TabakaGeorgian cuisine
Paella dish
Chocolate Chip CookiesAmerican cuisine
Paella dish
Pasta alla NormaItalian cuisine
Paella dish
Chernigov borschtUkrainian cuisine
Paella dish
Uzbek LagmanUzbek cuisine
Paella dish
Cheese croquettesFrench cuisine
Paella dish
Spring SaladSoviet cuisine
Paella dish
Kystybyi with potatoesTatar cuisine

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
CaloriesProteinsFatsCarbohydrates
81.7
kcal
6.5g
grams
2.9g
grams
7.3g
grams
Ingredients
6servings
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:
    1. Boletus mushrooms: 1 kg
    2. Water: 1 l
    3. Salt: 60 g
    4. Sugar: 20 g
    5. Ground black pepper:  to taste
    6. Bay leaf: 1 piece
    7. Dill stems:  to taste
    8. Vinegar 70%: 15 ml
    9. 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.

Similar recipes