Harvesting berries, vegetables, mushrooms and greens for the winterbecame very popular. But to ensure that the product has been of good quality for a long time, did not lose its original taste, it is necessary to strictly follow the preparation formula and to withstand all the necessary conditions. Therefore, today the topic of conversation will be: the correct and, at the same time, fast and simple pickling of mushrooms, that is - processing of boiled mushrooms with acetic acid with the addition of spices. Each housewife should know that in improperly prepared home canned food can be propagated pathogens very dangerous disease - botulism. Avoid this will help create an acidic environment for mushrooms - marinade, in which all microbes are killed. Marinating mushrooms should be carried out in a fit room, because in carrying out these works, the purity of the product and the sterilization of the packaging are very important. Marinate can be oily, white mushrooms, podberezoviki, boletus, chanterelles. Very tasty marinated mosses, honey agarics, green foxes, ryadovki, champignons, etc. Before marinating mushrooms it is necessary to disassemble them by types. It is not recommended, for example, to boil the boletus with oil, as the latter will get an unpleasant dark color. Such dense mushrooms, as white, boletus and pimples, should not be cooked together with mushrooms having a softer structure, because they require different heat treatment times. In addition, it should be borne in mind that large hats are cooked longer than small ones, so do not put them in the dishes at the same time. Before beginning pickling mushrooms, it should be remembered that in white, boletus and poderezinovikov legs are desirable to be preserved separately from the hats, and oilmen must remove the sticky film. Mosquitoes before cooking are scalded with boiling water, which is then poured. This is done so that the marinade does not darken in the future. Swine and Valuvia require initial soak in cold water for several hours. Then boil and rinse in cold water. Only after that they are ready for pickling. The taste of mushrooms depends on the properly prepared marinade, which is added strictly according to the recipe for vinegar, spices and spices. Here are some of the recipes for pickling mushrooms: ... Read More