Harvesting berries, vegetables, mushrooms and greens for the winterhas become very popular. But in order for the product to be of good quality for a long time, not to lose its original taste, it is necessary to strictly follow the recipe and maintain all the necessary conditions. Therefore, the topic of conversation today will be: correct and, at the same time, quick and easy pickling of mushrooms, that is, processing boiled mushrooms with acetic acid with the addition of spices. Every housewife should know that in improperly prepared home canned food, pathogens of a very dangerous disease - botulism - can multiply. To avoid this, creating an acidic environment for mushrooms - a marinade in which all microbes die - will help. Pickling mushrooms should be carried out in an adapted room, because when performing this work, the purity of the product and sterilization of the container are very important. You can pickle butter mushrooms, porcini mushrooms, birch boletes, aspen mushrooms, chanterelles. Pickled moss mushrooms, honey mushrooms, greenfinches, rows, champignons, etc. are very tasty. Before marinating mushrooms, you need to sort them by type. For example, it is not recommended to boil aspen mushrooms with butter mushrooms, as the latter will acquire an unpleasant dark color. Such dense mushrooms as porcini, aspen mushrooms and birch boletes should not be boiled together with mushrooms that have a softer structure, because they require different cooking times. In addition, it should be taken into account that large caps are boiled longer than small ones, so you should not put them in the dish at the same time. Before starting to marinate mushrooms, you should remember that it is advisable to preserve the stems of porcini, aspen mushrooms and birch boletes separately from the caps, and remove the sticky film from butter mushrooms. Before cooking, boletus mushrooms are scalded with boiling water, which is then drained. This is done to prevent the marinade from darkening later. Pig mushrooms and russula require initial soaking in cold water for several hours. Then they are boiled and rinsed in cold water. Only after this are they ready for marinating. The taste of mushrooms depends on the correctly prepared marinade, to which vinegar, spices and herbs are added strictly according to the recipe. Here are some of the recipes for marinating mushrooms:
Common recipe for marinating any mushrooms
Ingredients:
- 1 kg of mushrooms,
- two glasses of water,
- 3 tablespoons of 30% acetic acid,
- 3 teaspoons of salt,
- 15 peas of pepper,
- two bay leaves,
- 1 onion,
- 1 carrot.
Preparation:Clean the mushrooms, wash them and let the water drain. Cut large specimens into pieces. Then boil them in a small amount of water for 30 minutes. It is advisable to boil mushrooms by type, especially bitter ones. Take another dish, pour the recommended amount of water into it, boil it for 10 minutes together with spices, carrots and onions, cut into circles. Add acetic acid before the end of cooking. Put the mushrooms in the prepared marinade and cook in it for 15 minutes. Then put them in sterilized jars, pour the marinade so that they are completely covered. It is not recommended to pack the mushrooms very tightly. Close the jars immediately and take them to a cool place.
Pickling porcini mushrooms
Ingredients:
- 1 kg of ceps,
- 3 teaspoons of salt,
- 11 peas of black pepper,
- 5 peas of sweet pepper,
- two bay leaves,
- 4 tablespoons of 30% acetic acid,
- half a teaspoon of sugar,
- two glasses of water,
- 1 onion.
Preparation:Wash the mushrooms well, clean, dry, cut into pieces. Wet the bottom of the pan with water, put the mushrooms in it, sprinkle with salt and put on the fire to warm up. When the juice is released, cook for 5 minutes. Add allspice and onion. Cook for another twenty-five minutes. Prepare the marinade: put sugar in the recommended amount of water, boil and add acetic acid. Put the mushrooms in the marinade, removing the onion that was boiled with them, add the remaining seasonings. After boiling, cook for another 15 minutes, put in prepared jars, immediately close the lids. If the marinade is not enough, you can add mushroom broth.
Pickling the Veins
Looking at recipes for pickling mushrooms,oyster mushrooms should not be ignored. Their pickling is a quick and hassle-free process. After pickling oyster mushrooms, they can be eaten in two days. Just keep in mind that it is necessary to strictly follow the proposed recipe and technology. Ingredients:
- two kilograms of fresh and not very large veshenok,
- dried fennel (fresh does not suit, that there was no mold on the marinade),
- two dozen peas of black pepper,
- a half dozen grains of cloves,
- 4 tablespoons of salt,
- two tablespoons of sugar,
- 4 tablespoons of light vinegar.
Preparation:Wash the oyster mushrooms, remove the main stem, trying not to leave very long legs. Cut large caps in half lengthwise. Place the mushrooms in a six-liter saucepan, add coarsely chopped dill, peppercorns and cloves. Fill the saucepan with water to the top and put on the fire to cook. When the water boils, add salt and granulated sugar. Stir. When the brine boils again, pour in the vinegar. Leave to cook on low heat for 30 minutes. Cherries do not need the long heat treatment that wild mushrooms require. It is recommended to taste the marinade during cooking and, if necessary, add salt. As a result, the marinade should be slightly oversalted. When the mushrooms are ready, remove the saucepan from the heat and leave to cool. When the mushrooms have cooled, transfer them to glass jars along with the dill and spices, tamping them down a little with a spoon. Add the marinade so that it slightly covers the mushrooms. Close the lid and put in the refrigerator or another cool place. In two days the mushrooms are ready to eat. Marinated oyster mushrooms are stored for about a month.
Pickling Marinated
Pickling mushrooms such as honey mushrooms is not at all difficult, but they turn out very tasty and appetizing. Ingredients:
- 1 kg of fresh fruit,
- 1 liter of water,
- two tablespoons of salt,
- two tablespoons of sugar,
- two bay leaves
- 6 peas of black pepper,
- 6 peas of sweet pepper,
- 6 pcs. carnations,
- 1 clove of garlic,
- 1 dessert spoon 70% of the essence (or 4 tablespoons of 9% vinegar).
Preparation:Clean and rinse the mushrooms, put them in a saucepan, cover with water and boil for twenty minutes. Drain the broth. Pour 1 liter of boiling water into the same dish with the mushrooms, add sugar, salt, chopped garlic, all the spices and vinegar essence. Be careful not to make the marinade too sour. It should be a little saltier and a little sourer than your taste requires. Cook the mushrooms for another 15 minutes. Then place the hot mushrooms in glass jars, pour the marinade over them so that it covers them. Close with lids. After cooling, put them in a cool place. The marinated mushrooms are ready to eat the next day.
We marinate an oil
We have already said that for marinating mushroomsthey need to be cleaned and washed thoroughly. The butter mushrooms are freed from the upper oily skin on the caps, rinsed in cold water, sorted by size and marinated. Ingredients:
- 5 kg of purified oil,
- 1 liter of water,
- two tablespoons of salt,
- 3 tablespoons of sugar,
- 9 peas of black pepper,
- 3 peas of sweet pepper,
- two bay leaves,
- 1 clove inflorescence,
- 1 clove of garlic,
- a pinch of dry grains of dill,
- 9% vinegar.
Preparation:If necessary, cut the boletus mushrooms and boil them in salted water for 10 minutes, adding a few drops of vinegar or a teaspoon of citric acid to the water to prevent the mushrooms from darkening. Then drain the water, add another boiling salted and acidified water, and cook them for another 15 minutes. While the mushrooms are boiling, put the washed jars in the oven to sterilize, or do this procedure over a kettle. Next, start preparing the marinade. Add all the spices to 1 liter of water, bring to a boil and boil for 5 minutes. The marinade is ready. By this time, the boletus mushrooms should also be boiled. Transfer the hot mushrooms to hot jars and pour the hot marinade over them. Pour 1 tablespoon of vinegar on top of each one-liter jar, cover with lids and leave until completely cool. Then screw the lids on, but not too tightly; nylon lids can be used. Store the butter mushrooms in the refrigerator. Enjoy your meal! We recommend reading:
