Pickled blue boots for winter with vinegar
Bluebirds belong to conditionally edible mushrooms and require careful preparation before pickling. The collected mushrooms need to be processed within 4-5 hours, because they deteriorate quite quickly. I share a proven recipe for these amazing pickled mushrooms.
Ingredients
- Mushrooms (blue boots) – 1 kg
- Water - 500 ml
- Garlic - 1 head
- Oak leaves - 2 pcs.
- Cherry leaves - 2 pcs.
- Currant leaves - 2 pcs.
- Bay leaf - 3 pcs.
- Allspice (with peas) – 6 pcs.
- Black Pepper (polka dots) – 12 pcs.
- Vinegar (9%) – 50 ml
- Sugar - 60 g
- Salt - 50 g
Step-by-step cooking recipe
Important! For pickling, choose young, not spoiled, not broken mushrooms. So, sort out the mushrooms, clean them from sand and forest debris, and rinse them under running water. If you want to marinate mushrooms with legs, peel the legs from the top layer. Leave the small specimens intact, cut the large ones into 2-4 parts.
Place the peeled mushrooms in a large saucepan, pour salted water and boil over medium heat, removing the foam, for 20-25 minutes. The bluebirds will be ready for pickling as soon as they sink to the bottom. Pour out the mushroom broth, discard the mushrooms in a colander.
Put the boiled mushrooms in a saucepan again, pour the amount of water specified in the recipe, add salt, sugar, both types of pepper, bay leaf, cherry, oak and currant leaves. Stir, bring to a boil and boil everything together over low heat for 10 minutes.
Peel the garlic and send it to the boiling mushrooms in a saucepan.
Add vinegar, stir and boil for about 15 minutes more.
Pack the boiling mushrooms together with the marinade into pre-sterilized jars, seal tightly, turn upside down, wrap and cool completely. Store the cooled mushrooms in a cool, dark place.
