Gruzdi for winter hot way

Bunches, salted for the winter in a hot way! Hardly anyone does not like such a mushroom snack as salted pears, which, when properly processed, turn out crispy, juicy and delicious. Of course, now you can easily find ready-made salted mushrooms on sale, but the taste of homemade preparations is not comparable to the purchased one, especially if the mushrooms are collected independently in the forest, in places that can be called environmentally friendly. The process of such a billet is quite simple and fast.

Snezhana

The author of the recipe

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Composition / ingredients

Servings:

Gruzdi

Salt

Bay leaf

Peppercorns

Carnation

Dill

Parsley

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 20 % 1 g

Carbohydrates 40 % 2 g

19 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 2 d 2 h

Step 1:
Worminess. It is better to use young small mushrooms to roll them whole, so the workpiece will turn out more beautiful. However, large mushrooms are also suitable, but then you will have to cut the mushroom caps into pieces, such in size that you can put in your mouth.
Step 2:
The mushrooms have a bitterness inherent in these mushrooms. Therefore, they need to be soaked in water before heat treatment. We put the washed mushrooms in a container, fill them with water so that it covers them, cover them with a light weight. We leave it for a day. We change the water, wash the mushrooms, fill them with cold water again and leave them to soak for another day.
Step 3:
Then we wash the mushrooms again, put them in an enameled saucepan, add salt, pour water and cook them over low heat until the mushrooms settle to the bottom.
Step 4:
Periodically stirring and removing the foam with a slotted spoon from the brine surface. The brine should become transparent. Drain the brine, but do not pour it out. We throw the mushrooms into a colander. Let the water drain from the mushrooms. We put the mushrooms in pre-prepared jars. We take cans of a small volume, up to 1 liter, wash them with soda solution and sterilize them, boil the lids.
Step 5:
Prepare the marinade from the brine, add all the spices and herbs to the pot with the brine, bring it to a boil and cook for 5 minutes.
Step 6:
We put the mushrooms in jars tightly, up to the shoulders of the jars. The resulting boiling marinade is poured into jars, peas of pepper and cloves are laid out in jars, bay leaf and herbs need to be removed. We roll up the jars with lids and let them cool down under the fur coat, upside down, covered with a warm blanket on top. We remove the jars with the pears for storage in a dark, cool place. Salted pears can be served to the table after 45 days of aging. Bon appetit!