Food & Recipes

Pickled Ceps with Cinnamon

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Do you know why the porcini mushroom is also called the king among other mushrooms? He received this honorary title for his excellent appearance and excellent taste. He is not bitter, does not give acidity, he has a wonderful aroma and perfect structure.

In addition to its special taste, porcini mushroom boasts a number of useful properties. Firstly, it is easily absorbed by the body and has a positive effect on the immune system, creating a powerful defense against bacteria, viruses and carcinogens. The enzymes included in its composition contribute to the rapid breakdown of fats and fiber. Secondly, porcini mushroom is useful for people suffering from anemia and atherosclerosis. Lecithin, which is part of the product, does not allow cholesterol to be deposited on the walls of blood vessels. Thirdly, porcini mushroom contains a large amount of sulfur and polysaccharides, and they, in turn, help with cancer.

White mushroom is not high-calorie. There are only 30 calories per 100 grams of product. Therefore, it can be consumed by overweight people. In this matter, the method of preparing mushrooms is of importance.

White mushroom is widely used in cooking. It is used in fried, boiled, stewed, dried and pickled form. Sauces and various dressings from porcini mushrooms are popular. We decided to harvest pickled mushrooms for the winter. A jar of ceps will be very welcome on the New Year's table. We bring to your attention pickled ceps with cinnamon.

Cooking pickled mushrooms is not at all difficult. In time, the whole process will take about an hour and a half. Our recipe is designed for one kilogram of mushrooms.

Ingredients: 1 kg porcini mushroom, a tablespoon of sugar, 2 tablespoons of salt, a teaspoon of cinnamon, three cloves, allspice peas, 3 bay leaves.

So, first of all, mushrooms must be peeled and cut. Small young mushrooms are ideal for marinating. If they are large, then only their caps will go into business, which must be cut into four parts. Very small caps do not need to be cut.

Peel the mushrooms Chop mushrooms

Prepared mushrooms should be boiled in salted water for about twenty minutes. Throw them into boiling water. You can check readiness visually, most of the mushrooms should go to the bottom of the pan.

Boil the mushrooms Make marinade

Simultaneously with the mushrooms, put the marinade on the boil. This is very convenient, since both mushrooms and marinade will be ready almost simultaneously. Take a saucepan and pour a liter of water into it. When it boils, add a tablespoon of sugar, two tablespoons of salt, a teaspoon of cinnamon, three cloves, allspice and three bay leaves. Boil the marinade for fifteen minutes and remove it from the heat. Add two teaspoons of vinegar essence or three tablespoons of ordinary vinegar to it.

Fill the jars with mushrooms Pour marinade Sterilize mushroom jars

Arrange the mushrooms in sterilized jars and fill them with marinade. If the mushrooms are harvested for a long time, then add to each jar a tablespoon of sunflower oil and put them sterilized for twenty minutes with the lids closed. After sterilization, tighten the jars and turn them upside down. Wrap conservation and the next day put in storage in a dark place. Bon Appetit!

Pickled Ceps with Cinnamon

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