Pickled aspen

Excellent mushroom preparation is a help for the winter menu! Pickled aspen mushrooms can be served as a snack even on a festive table, mushrooms are dense, fragrant and very tasty. You can sterilize the blanks not only in the oven, but also in the usual way in a saucepan. From the specified amount, four half-liter cans of pickled aspen were obtained.

Alyonasi

Recipe author

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Composition / ingredients

servings:

Aspen

Water

Sugar

Salt

White wine vinegar (6%)

120

Bay leaf

Peppercorns

Carnation

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 40 % 2 g

Fats 0 % 0 g

Carbohydrates 60 % 3 g

24 kcal

GI: 33 / 0 / 67

Cooking method

Cooking time: 1 d 2 h

1. We clean the aspen trees from branches and other forest debris, remove the top layer from the legs, separate them from the hats. Then we cut the mushrooms, wash them thoroughly, boil them for 30 minutes from the moment of boiling, in the process we remove the resulting foam.

2. We throw the mushrooms into a colander, filter the broth, measure 1 liter, add salt and sugar to the broth, as well as pepper, cloves and bay leaf, bring the marinade to a boil.

3. We return the mushrooms to the boiling marinade, pour vinegar, bring to a boil and put them in pre-sterilized jars. Additionally, we sterilize the blanks in the oven at 100 degrees for 20 minutes (this applies to half-liter cans).

4. We screw the jars with lids, insulate them with a blanket and leave them for a day until they cool down completely, then we transfer them to a permanent storage place in the cellar or basement.

Delicious mushrooms for you!