Gruzdi are extremely delicious fleshy mushrooms that have been used in Russian cuisine for centuries for harvesting for the winter in various ways. As a rule, they are salted, less often - pickled. I suggest marinating crispy pears according to a simple recipe. Shall we try?
Ingredients
- Gruzdi (net weight of boiled mushrooms) – 1,2 kg
- Garlic - 3 clove
- Currant leaves (black) – 3 pcs.
- Vinegar (9%) – 125 ml
- Water - 1 l
- Allspice (with peas) – 6 pcs.
- Carnation - 3 pcs.
- Bay leaf - 3 pcs.
- Salt - 2 tbsp.l.
- Sugar - 2,5 art.l.
Step-by-step cooking recipe
Pick the grapes, clean, rinse well and pre-soak in cold water for 2 days to get the bitterness gone. Change the water 2-3 times a day.
Then boil the mushrooms in salted water until tender (15-20 minutes), put them in a colander and rinse under running water.
Prepare the marinade. Combine water, salt, sugar and spices in a saucepan. Stir and bring to a boil.
Put the boiled mushrooms in a boiling marinade, boil for 5 minutes.
Add vinegar, stir and boil for another 1-2 minutes.
Pour boiling water over the currant leaves, peel the garlic and chop coarsely.
Put 1 currant leaf and a chopped garlic clove on the bottom of the pre-sterilized jars.
Fill the jars with hot pears, not tamping tightly, and pour boiling marinade. Roll up the jars, turn them over and leave to cool at room temperature. Move the cooled jars with the workpiece to a cool, dark place for storage.
