Как приготовить свинушки


Как приготовить свинушкиОсень. Время нового урожая в огороде, на даче. Не надо забывать и про то, что нам дает мать-природа. Грибы, ягоды и прочие дикоросы. В этой статье мы расскажем вам  о том, как приготовить свинушки.Мариновать лучше всего шляпки молодых грибов. Если, попадаются шляпки более крупных, то разрезаем на половинки и четвертинки, примерно на размер шляпок молодых грибов. Делается с таким расчетом, что бы все проваривалось одновременно.

Грибы отбирают по размеру, чистят, вымачивают, чтобы отстали мусор и грязь. Потом их тщательно промывают и обрезают ножки на расстоянии 0,5 см от шляпки. Свинушки следует  вымочить в вымочить в течении нескольких часов, а затем слегка отварить в подсоленной воде и промыть.

Готовим маринад.
Из расчета на один килограмм свежих грибов берем 1/3 стакана воды, 1 столовую ложку соли, и 1/3 стакана 8% уксуса. Эту смесь в эмалированной посуде, доводят до кипения и  в нее опускают подготовленные грибы. Грибы при нагревании начинают выделять сок и  количество жидкости увеличивается. При закипании огонь уменьшают и непрерывно помешивания, снимают образовавшиваюся пену. Когда перестает образовываться пена, добавляют из расчёта на 1 кг:

  • 1 чайную ложку сахара
  • 5 горошин душистого перца
  • по 2 штуки гвоздики и корицы, лаврового листа
  • на кончике ножа лимонную кислоту для сохранения натурального цвета свинушек.

Время варки 8-10 минут.

По окончании варки грибы снимают, и вмести с маринадом охлаждают. Затем грибы перекладывают в банки и заливают маринадом, в котором они варились. Банки закрывают мягкими крышками или пергаментом и ставят на хранение.
• Грибы — 5 кг
• Сахар-песок — 2 ст. ложки
• Перец — 20 шт.
• Гвоздика -10 шт.
• Корица — 10 шт.
• Лавровый лист — 5 шт.
• Кислота лимонная — по вкусу.

Для маринада:

• Вода — 2 стакана
• Соль — 5 ст.ложек
• Уксус 8% — 1,5 ст.

Видео-рецепт соленья грибов!

Приятного аппетита!



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