Redheads are rightfully considered “royal mushrooms". In taste and protein content, they are second only to boletus and porcini mushrooms. They are wonderful in fried and stewed form, but pickled redheads cause a special gastronomic pleasure. I share a proven recipe
Ingredients
- Redheads - 2 kg
- Water - 350 ml
- Vegetable oil - 3 tbsp.l .
- Vinegar (9%) – 100 ml
- Salt - 50 g
- Sugar - 35 g
- Bay leaf - 7 pcs.
- Black Pepper (with peas) – 10 pcs.
Step-by-step cooking recipe
Sort out the redheads, clean them from sand and dirt, remove the films from the hats, rinse under running water. If the mushrooms are not too young, you can soak them in cold water for 1-1.5 hours to remove the bitterness. Then discard the mushrooms in a colander.
Boil the prepared mushrooms in salted water for 10-15 minutes after boiling. Throw the ginger into a colander, pour out the water.
Prepare the marinade. Pour 350 ml of clean cold water into a saucepan, add salt, sugar, pepper and bay leaf. Mix well, bring to a boil and boil over low heat for 5 minutes.
Put the boiled mushrooms into the boiling marinade, bring to a boil again and cook over low heat for 20 minutes.
5 minutes before the end of cooking, enter the vinegar.
Pour a small amount of vegetable oil on the bottom of pre-prepared sterile jars. Using a slotted spoon, remove the mushrooms from the boiling marinade and fill the jars with them. Pour the boiling marinade over the mushrooms to the top of the jars. Roll up the jars with pickled ginger, turn upside down and cool under a warm blanket. Such mushrooms can be safely stored in the cold for up to 2 years.
