Gruzdi are quite peculiar mushrooms, but the blanks from them turn out very tasty. One of the universal options for their preparation is hot salting. And this time I will tell you in more detail how to do it correctly so that the snack is perfectly stored.
Ingredients
Step-by-step cooking recipe
Sort out the bunches, soak them in cold water for a couple of hours and rinse.
Then boil them for 20 minutes in boiling clean water with spices to taste.
Rinse the pears and boil for another 20 minutes in clean water. Rinse again.
Boil a liter of water with all the spices.
Place the bunches tightly in sterilized jars.
Fill with brine, cover with lids and leave at room temperature for 4-5 days.
Close the bunches with nylon lids and put them in a cold place for storage.
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