Home Generator How to properly cut mushrooms for pickling. Pickled honey mushrooms - recipe. Recipe with pre-cooking

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How to properly cut mushrooms for pickling. Pickled honey mushrooms - recipe. Recipe with pre-cooking

MARINATED MUSHROOMS: 5 BEST RECIPES

At the beginning of autumn, mushrooms are at their peak in the forests, and mushroom pickers return from a “quiet hunt” with buckets and baskets full of these wonderful gifts of nature. As a result, the collected trophies need to be used somehow: some go for frying, some for drying, and most of the collected mushrooms, as a rule, are pickled or salted. Today we will talk about the 5 best recipes for pickling mushrooms.

Pickling any mushrooms in general is not difficult, but you need to know some of the features of this method of preparing mushrooms. You can marinate porcini mushrooms, greenfinches, goats, chanterelles, boletus mushrooms, boletus mushrooms, row mushrooms, saffron milk mushrooms, aspen mushrooms, boletus mushrooms, russula, fat mushrooms, champignons and other mushrooms. It is important that when marinating, some types of mushrooms should be prepared following certain rules:
If the mushrooms are small, they are marinated whole; only the lower part of the stem needs to be cut off;
When pickling, large mushrooms are usually cut into 3-4 parts;
In the case of boletus and porcini mushrooms, the legs need to be marinated separately from the caps;
Remove the skin from the butter before marinating;
Valui is soaked for several hours before cooking.

MARINATED MUSHROOMS: SUBTLETS AND STEPS.

First stage: sorting mushrooms. First, the mushrooms need to be sorted into different types, since, as noted above, different mushrooms need to be prepared for pickling in different ways. Also, you cannot boil and pickle some mushrooms together - it is best to do this separately by type.

You cannot cook boletus together with boletus, because... the first ones will darken and take on an unattractive appearance. Boletus mushrooms cannot be cooked with porcini and aspen mushrooms, because they may be overcooked, while white and boletus mushrooms may be undercooked.

Second stage: soaking. To make it easier, more thorough and simpler to clean the mushrooms from dirt and debris, it is better to soak them in cold water for a while; this water can also be salted - everything unnecessary will fall behind even better and float up.

You should not keep mushrooms in water for long - they can absorb excess water.

Stage four: cooking and marinating. It is recommended to boil any mushrooms before pickling; this will eliminate the risk of poisoning and guarantee that the preparation will not deteriorate, but there are two options: preliminary and non-pre-boiling. The method without preliminary boiling is that the mushrooms are placed in boiling salted water, to which vinegar has also been added, boiled and then seasoned with spices and marinated in the same water. The pre-boiling method means that the mushrooms are first boiled in salted water (2 tablespoons of salt per 1 liter of water) until tender, then dried, cooled, placed in jars and poured with pre-chilled marinade.

With the method without preliminary boiling, the mushrooms need to be cooked for different times depending on their type, the time is counted from the moment when the mushrooms placed in boiling water boil again: mushrooms with dense pulp (champignons, boletus, porcini, etc.) are cooked for 20- 25 minutes, legs of boletuses and boletuses - 15-20 minutes, honey mushrooms and chanterelles - 25-30 minutes, boil boletus mushrooms, butter mushrooms and boletus mushrooms for 10-15 minutes.

RECIPES FOR MARINATED MUSHROOMS.

There are a lot of recipes for pickling mushrooms; we will tell you about five of the most versatile and simple recipes, according to which you can prepare only tasty and appetizing mushrooms.
Recipe for marinating any mushrooms without pre-boiling

You will need: for 1 kg of mushrooms 2/3 cup of vinegar 8% and 1/3 cup of water, 1 tbsp. salt, spices - 5 allspice peas, 1 tsp. cinnamon, 1 tsp. sugar, cloves, bay leaf.

How to marinate any mushrooms without first boiling them. Prepare the mushrooms in accordance with the recommendations for the type, bring water with vinegar and salt to a boil in a saucepan, lower the mushrooms into it and bring to a boil. After boiling, cook the mushrooms until tender.

You can also determine that the mushrooms are ready by this sign: the finished mushrooms sink to the bottom of the pan, and the broth becomes transparent.

3-5 minutes before the mushrooms are ready, you need to add all the spices, then remove the pan from the stove, cool everything and put it in sterilized jars. Then you need to pour a little vegetable oil into the jars and seal them with sterilized plastic lids.

Never roll up pickled mushrooms with metal lids - experts do not recommend doing this due to the risk of botulism.

RECIPE FOR MARINATED MUSHROOMS WITH PRE-BOILING.

You will need: for 1 liter of water, 60 g of salt, 10 black peppercorns, 5 cloves and bay leaves, star anise, cinnamon, garlic, 40 ml of acetic acid 80%.

How to marinate boiled mushrooms. Mushrooms need to be prepared and boiled in salted water (2 tablespoons of salt per liter of water) until tender, placed in a colander, then placed in sterilized jars. Having combined all the ingredients indicated in the recipe, excluding vinegar, you need to boil them after boiling for half an hour at a low boil, then the marinade is cooled, vinegar is poured into it, the mushrooms are poured with the marinade, a little vegetable oil is poured into each jar on top, closed with boiled plastic lids and the mushrooms are removed in the cold for storage.

This marinade is best suited for chanterelles, boletus, saffron milk caps and russula.

RECIPE FOR MARINATED MUMELLISH OR CHANTERELLE WITH GARLIC.

You will need: for 1 liter of marinade - 1 liter of water, 5-6 black peppercorns and 2-3 allspice peas, 2 clove buds, 1-2 bay leaves, 1.5 tbsp each. sugar and salt, 1 tsp. vinegar essence, for 1 1 liter jar - 1 kg of mushrooms, 1-2 cloves of garlic, 1 dill umbrella or its seeds.

How to marinate mushrooms with garlic. Cut off the stems of the mushrooms, cutting them at a distance of 1 cm from the cap, cover with cold water, leave for an hour, rinse thoroughly, dry, add salt, cover with cold water, put on the stove, bring to a boil and boil for 30 minutes, constantly removing the foam. Pour water for the marinade into a saucepan, add spices, sugar and salt, taste - the marinade should be a little salty, bring to a boil, pour in vinegar, boil for 5 minutes, taste. Place the cooked mushrooms in a colander, rinse, place in a pan, pour in the boiling marinade, leaving 500 ml of it, put the pan on the fire again, bring to a boil and boil the mushrooms in the marinade for 15-20 minutes. Cut the garlic into thick slices, sterilize the plastic lids and jars, put an umbrella of dill and garlic in each, place mushrooms on top, filling the jar up to the hangers, pour in the left boiling marinade to the top, close the lids, turn them over and leave until cool, wrapping the jars with something. then warm.

Mushrooms prepared in this way can spoil due to insufficient vinegar or salt, poor sterilization of lids and jars, or too warm a temperature in the room where they are stored. The fact that the mushrooms have spoiled will be indicated by cloudiness of the marinade; under no circumstances should such mushrooms be eaten; they will have to be thrown away.

RECIPE FOR MARINATIZING BOLE BOLETS, ALENS, BOLETS OR POPE MUSHROOMS.

You will need: for 1 kg of mushrooms 20 g of salt, 60-70 ml of acetic acid 30%, 1-2 glasses of water, 12 black peppercorns and 5 allspice, 2 bay leaves, ½ tsp. sugar, onion, pinch of nutmeg.

How to pickle boletuses, boletus mushrooms, porcini mushrooms or boletus mushrooms. Peel and rinse the mushrooms, after soaking them in water, prepare, chop, put in a pan, add salt, pour in a little water and bring to a boil, boil for 5-10 minutes, add spices and chopped onions, boil until tender, pour in vinegar at the end of cooking . Place the mushrooms in sterilized jars and seal with sterile lids.

The last recipe for pickled mushrooms is quick; you can eat such prepared mushrooms within 3 days, but they should be stored in the refrigerator for no more than 1 month.

QUICK RECIPE FOR MARINATED POCI MUSHROOMS.

You will need: 700g mushrooms, 5-7 buds of cloves, 3 bay leaves, 2-3 sprigs of fresh thyme/oregano/marjoram/savory/parsley/celery leaves/basil, 1 onion, 0.75 cups of water, 1/3 cup white wine vinegar, 1 tbsp. sea salt, 1.5 tsp. allspice peas.

How to quickly pickle mushrooms. Sort well, peel, rinse the mushrooms with cold water, leave the small ones whole, chop the large ones, finely chop the onion, place the washed greens on the bottom of a sterilized jar. Combine mushrooms and all ingredients, excluding greens, in a saucepan, bring to a boil, reduce heat to low, simmer for another 15 minutes, then let cool slightly. Pour the mushrooms with the marinade into a jar, let cool, close with a nylon lid, and store in the cold.

RULES FOR MARINATED MUSHROOMS.

Always boil the mushrooms for 15-30 minutes before marinating, placing them in already boiling water.

Do not cover pickled mushrooms with metal lids.

Before use, pickled mushrooms must be kept for at least 25-30 days to achieve optimal taste.

Store any pickled mushrooms for no more than 6-12 months in a dark, dry place.

Before use, pickled mushrooms need to be boiled: put in a saucepan and add a little cold boiled water, boil for 25 minutes, then add vinegar/citric acid and salt to taste, boil for another 5 minutes.

Pickled mushrooms are a universal appetizer that has long received national recognition and does not lose popularity over time, but on the contrary, acquires all sorts of variations. The taste of the finished dish directly depends on the variety of mushrooms and the marinade recipe.

How to pickle mushrooms?

To prepare pickled mushrooms at home, you need not only to take care of the availability of raw materials, but also to become familiar with the nuances of its preliminary preparation and further processing.

Mushrooms are prepared properly and washed.
Marinate the raw materials according to the chosen recipe.
Pickled mushrooms are stored in the refrigerator in non-hermetically sealed containers for no more than a month.
Workpieces for long-term storage should be subjected to prolonged sterilization and sealed in sterile containers.

Instant marinated mushrooms

Delicious pickled mushrooms can be prepared in just 3 hours. To implement the recipe, you can take available champignons, oyster mushrooms or wild mushrooms, which must first be properly prepared and boiled. Small specimens are left whole, while large ones are cut into longitudinal parts.

Ingredients:

mushrooms – 1 kg;
water – ½ cup;
vinegar - 1/4 cup;
cloves – 5 pcs.;
pepper – 10 pcs.;
laurel – 2 pcs.;
salt – 1 tbsp. spoon;
sugar – 1 teaspoon.

Preparation

Add the ingredients of the marinade to the water, bring to a boil and add the mushrooms.
Boil the contents of the vessel for 20 minutes, quickly cool it by placing the vessel with mushrooms in a container of cold water.
Transfer the pickled mushrooms to a jar and place in the refrigerator for 2 hours.

How to pickle oyster mushrooms?

Pickled oyster mushrooms, a very tasty recipe for which will be outlined below, are prepared no less simply than mushrooms according to the above recommendations. The onion, which is added to the marinade after cooking and left to cool and infuse together with the oyster mushrooms, will add additional piquancy to the appetizer.

Ingredients:

oyster mushrooms – 1 kg;
water – 300 ml;
vinegar - 1 tbsp. spoon;
lemon juice – 2 tbsp. spoons;
vegetable oil – 50 ml;
cloves – 3 pcs.;
pepper – 3 pcs.;
garlic cloves – 4 pcs.;
onion – 1 pc.;
salt – 1 tbsp. spoon;
sugar – 1 tbsp. spoon.

Preparation

Add salt, sugar, pepper and cloves to boiling water.
After 5 minutes, add garlic, add oil, lemon juice, vinegar, and add oyster mushrooms.
Cook the mushrooms for 10 minutes, remove from heat, let cool slightly, add chopped onions.
Place the marinated cooled mushrooms in the refrigerator and leave for 8-12 hours.

How to pickle champignon mushrooms?

Marinated champignon mushrooms according to the following recipe have an individual characteristic both in preparation technology and in taste characteristics. The preparation is prepared without adding water, which has a positive effect on the final taste of the mushrooms, which remain elastic and not watery.

Ingredients:

champignons – 1 kg;
oil – 200 ml;
vinegar - 4 tbsp. spoons;
laurel – 3 pcs.;
coriander – 2 pinches;
garlic cloves – 6 pcs.;
onions – 2 pcs.;
salt – 2 teaspoons;
sugar – 2 tbsp. spoons;
pepper.

Preparation

Dry the mushrooms in a dry frying pan or saucepan for 5 minutes.
Mix the oil with salt, sugar, vinegar and all the spices, pour the mixture into a container with mushrooms.
Stew the pickled delicious mushrooms for 10 minutes, then transfer them to a jar, add onions and garlic, stir and let it brew for 6-8 hours.

How to pickle porcini mushrooms?

The following recipe for delicious pickled mushrooms is suitable for preparing specimens collected in the forest. A particularly rich appetizer will be made from porcini mushrooms, which need to be removed from dirt and the caps separated from the stems. In this case, it is better not to use the latter, but to use them to decorate mushroom caviar or other dishes.

Ingredients:

White mushrooms;
water – 1 l;
vinegar – 150 ml;
salt – 1.5 tbsp. spoons;
sugar – 2 tbsp. spoons;
laurel – 3 pcs.;
pepper – 6 pcs.;
clove buds – 2 pcs.

Preparation

Place the mushrooms in a pan with salted water, cook for 20 minutes, and place in clean containers.
For the marinade, mix water with salt, sugar and all the spices, bring to a boil, boil for 5 minutes, remove from heat and pour in vinegar.
Pour marinade over mushrooms in a jar and cover with lids.
Sterilize in boiling water for 30-40 minutes, seal the lids.

How to pickle boletus mushrooms?

Another recipe for pickled mushrooms for the winter involves using boletus as a base product. The peculiarity of the technology is the need to pre-clean the mushrooms by removing the film from the caps. Prepared specimens are soaked for 30 minutes in salted water, after which they are washed twice.

Ingredients:

boletus – 3 kg;
water – 2 l;
vinegar (70%) – 2 tbsp. spoons;
salt – 3 tbsp. spoons;
sugar – 4 tbsp. spoons;
laurel – 4 pcs.;
pepper - to taste.

Preparation

Place the prepared mushrooms in boiling water, adding a little vinegar, and cook for 10 minutes.
Pour the butter into a sieve and let it drain.
Add the marinade components to clean boiling water, add mushrooms, cook for 7 minutes, pour in vinegar, remove from heat.
Place the contents of the pan into sterile jars and sterilize for 20-30 minutes.
Seal the marinated ones with lids and wrap until cool.

Marinated mushrooms with garlic - recipe

Marinated mushrooms with garlic are especially fragrant and piquant. The preparation is tasty on its own, but is especially suitable for adding to salads or multi-ingredient snacks. Mushroom specimens of any variety are suitable for pickling according to this recipe. The difference in technology is only in the preliminary preparation of the product.

Ingredients:

mushrooms – 1.5-2 kg;
water – 1 l;
vinegar (9%) – 4 tbsp. spoons;
salt – 1.5 tbsp. spoons;
sugar – 2 tbsp. spoons;
laurel – 2 pcs.;
garlic – 3 cloves;
pepper – 5 pcs.
Preparation

Prepare the mushrooms, boil for 30 minutes, transfer to a boiling marinade of water, salt, sugar and spices, cook for 7 minutes.
Pour in vinegar, add garlic, put the mixture into jars, sterilize for 30 minutes, seal, and wrap until cool.

Mushrooms marinated with onions

Pickled mushrooms, the recipe for which will be described below, are decorated with onions, which gives the appetizer a special taste, aroma and piquancy. Garlic will also not be amiss in the composition - several cloves should be cut in half and added to the marinade along with other ingredients, which may include any spices taken to taste.

Ingredients:

mushrooms – 1.5-2 kg;
onions – 3 pcs.;
garlic – 2-3 cloves;
water – 1 l;
vinegar (9%) – 4 tbsp. spoons;
salt – 1 tbsp. spoon;
sugar – 2 tbsp. spoons;
laurel, pepper, cloves;
salt and citric acid for cooking mushrooms.

Preparation

Prepare the mushrooms, boil them in salted and acidified water to taste, and add them to a marinade of water, salt, sugar and spices.
Add onion and garlic, cook the contents for 20 minutes.
Pour in vinegar, place the mushroom mass in a sterile container, sterilize for 20-30 minutes, seal and wrap.

Korean marinated mushrooms

Delicious, can be prepared from oyster mushrooms and champignons available all year round. If desired, the recipe can be expanded by adding sesame seeds dried in a frying pan and chopped parsley during the cooking process, or reduce the amount of hot pepper to reduce the spiciness.

It is possible to marinate yourself for the winter in various edible mushrooms. The only limitation is the selection of young, dense mushrooms. It is advisable that the specimens be medium in size, because large mushrooms can become sour during cooking and processing. And when marinating mushrooms at home, large mushrooms do not have a crunchy taste, but their appearance becomes unappetizing and unattractive.

Preparing mushrooms for pickling for the winter

It is better to pickle mushrooms by type and variety, although you can mix different varieties in any proportions.

There are tubular and plate types of mushrooms. Tubular with a cap have a lower part in the form of a tube. These are specimens such as boletus, boletus, boletus, boletus and boletus. The plate-like caps have plates at the bottom. Among them, honey mushrooms or chanterelles are most often pickled.

Before pickling mushrooms for the winter, you must immediately soak them in cool water. This will help prevent the spread of worms and will also remove dirt, grass and leaves from the mushrooms and make them easier to clean.

But keep in mind that soaking time should not exceed 30 minutes, and for some varieties no more than 10 minutes, since long soaking will cause the mushrooms to absorb excess moisture and lose their original taste.

You need to clean the mushrooms very carefully so that you don’t get sand on your teeth in winter. During cleaning, they should be sorted by type and size. If you have collected butternuts, you need to remove the skin from their caps. There is a very simple one way to clean oil: to do this, take a colander, pour mushrooms into it and immerse them in boiling salt water for one minute. Then, after stirring, filter under cold water. After this procedure, the skin itself will be washed off easily and without any extra effort.

When there are a large number of mushrooms, it can take a lot of time to process them, and during this time they can darken. To prevent this from happening, mushrooms must be stored in a solution of salt, citric acid and cold water. This solution is made very simply: take 1 liter of cold water, 10 grams of salt and 2 grams of citric acid and mix. Ready!

Small mushrooms It is better to marinate whole (it looks beautiful and tastes better), but larger specimens, such as porcini mushrooms or fly mushrooms, require additional trimming of the legs. If you come across a very large mushroom, it is better to completely separate the stem from the cap. It will look neater this way, and it will be more pleasant to eat later.

Boiling and preparing to marinate mushrooms for the winter

Naturally, before you marinate the mushrooms, you need to pre-boil. This will provide you with confidence that poisoning is impossible, and will also protect the finished product from spoilage and extend its shelf life. Two methods of boiling mushrooms are used for further marinating:

pre-cooking followed by adding marinade;
direct cooking of mushrooms in a ready-made marinade.

In the first recipe for processing mushrooms, they are boiled in salted water until tender (2 tablespoons of salt per 1 liter of water), then cooled, dried and placed in jars, where they are filled with marinade. Marinade should be at room temperature. Mushrooms should only be placed in boiling water and cooked for 15-25 minutes.

If you use the second recipe (method), then it is worth considering some nuances. With this method, the specimens are also boiled in salted water, but already with added vinegar. Then spices are added to the same solution and marinated in it. In this case, different mushrooms are cooked for different times, which is counted from the moment the water boils and the mushrooms are immersed in it. Boil mushrooms for 8-10 minutes, butter mushrooms, moss mushrooms and boletus mushrooms - about 15 minutes, specimens with a dense texture of the pulp (white mushrooms, boletuses, champignons) - 20-25 minutes, chanterelles and honey mushrooms - 25-30, stems of porcini mushrooms and boletus mushrooms - 15 -20 minutes.

The mushrooms are cooked until they begin to settle at the bottom of the pan, and the marinade should become transparent. Before cooking, mushrooms such as boletus, boletus and boletus should be kept in boiling water for about 5 minutes and then rinsed in cold water. If you do not do this procedure, the marinade will darken. And it is better to cook boletus separately from other mushrooms, otherwise all the mushrooms boiled with them will turn dark.

The amount of marinade in jars with mushrooms should not exceed 20% of the container used. This proportion can be achieved by preparing 1 glass of marinade per 1 kg of fresh mushrooms.

Experienced housewives and doctors recommend using not metal lids for seaming, but nylon. The use of metal lids may lead to botulism.

Before eating, pickled mushrooms should sit for at least one month so that they become tasty. Homemade pickled mushrooms must be stored in a dark and dry place, but no more than one year.

A few simple recipes for pickling mushrooms

Recipe 1

For the first mushroom marinade recipe you will need (per 1 liter of water):

In this recipe, all the above ingredients, except vinegar, are poured into 1 liter of water, put on fire and boiled. When the water boils, reduce the heat to low and cook the marinade for another half hour. Then you need to cool the marinade, and only then add vinegar to it.

Mushrooms are pre-prepared (cleaned, washed) and placed in sterilized jars. Pour in the marinade and add a little vegetable oil to each jar so that it lightly covers the marinade. We roll up the jars and put them in the basement or other dark storage place.

This marinating recipe is best suited for preparing chanterelles, boletus and russula.

Recipe 2

This marinade recipe is designed for 1 kg of fresh peeled mushrooms.

water – 400 ml;
salt – 1 heaped teaspoon;
allspice peas – 6 pcs.;
bay leaf – 3 pcs.;
citric acid – 1 pinch;
8% vinegar essence - 70 grams;
cinnamon, star anise and cloves - to taste.

Pour all the ingredients, except vinegar, into a container and cook over low heat for half an hour. Then let the mixture cool and add vinegar to it. We prepare (wash, clean) the mushrooms. Sterilize jars and lids. If possible, covers should be non-metallic. We rinse the mushrooms again through a colander, let them drain from the water and begin to marinate the mushrooms. We put them in jars, add marinade and roll them up. All is ready. Now we can harvest our mushrooms before winter.

Recipe 3

A very unusual recipe for combining homemade pickled mushrooms for the winter with vegetables.

You will need:

We wash and clean the boletus caps from debris and grass. If the mushrooms are large, you can cut them into several parts. Wash the carrots, peel them and grate them on a coarse grater. Peel the bell pepper from the seeds and cut into strips.

Then let the mushrooms boil. After the water boils, cook for 10 minutes. When the mushrooms are cooked, drain the water from them through a colander. Take another pan, pour water into it and put it on fire. When the water boils, add sugar, salt, pepper and bay leaf. Cook for 5-10 minutes over low heat. Then add vinegar and vegetables to the marinade, bring to a boil again and cook for another 5 minutes.

Place the white boletus into the pan and cook over medium heat for 15-20 minutes. Ready! You can roll warm mushrooms into jars and put them away for the winter.

The interesting thing is that this recipe for pickling mushrooms can be consumed immediately, without waiting 30 days to marinate them. You just have to wait until they cool down and you can eat. Bon appetit!

Recipe 4

if you love spicy tastes, then you will certainly appreciate the following recipe for making pickled mushrooms for the winter with garlic. The rich spicy taste and bright aroma are clearly felt in the finished dish.

We start cooking by cleaning the mushrooms from soil, debris and grass. We wash them, dry them and clean them. Place in a saucepan and cover with cold water for 10 minutes. Then we rinse, fill with water again and put on fire. Bring to a boil and cook for 5 minutes. Drain the water, pour in new water, add salt and put it on the fire again. When the water boils, reduce the heat to low and cook for at least 20 minutes. Then drain the water through a colander and leave for half an hour so that the rest of the liquid drains.

Prepare the marinade: pour water into a saucepan, add sugar, salt, pepper, garlic and barberry. Bring to a boil. After boiling, add vinegar, stir and add mushrooms. Cook for 6 minutes. Then we put the mushrooms in sterile jars, add the marinade, and pour sunflower oil on top. Roll up the lids, turn them over and wrap them in a warm blanket. We wait until it cools down completely - about 12 hours. Then you can put the pickled mushrooms in the basement or pantry for the winter.

How to properly store pickled mushrooms at home for the winter

If mushrooms are pickled in compliance with all rules and regulations, they can be stored for a long period. When mushrooms have been sitting for a long time, their marinade may taste sour or strong. In this case, before eating them, you should place the mushrooms in a colander, rinse them and boil them again. Such treatment will remove the pungent odor and sour taste.

It is better to store pickled mushrooms at a temperature no higher than 8 degrees in a dark basement or pantry.

This is a good way to prepare for the winter, but you need to know the technology of the process. In addition, not all mushrooms are suitable for pickling. Therefore, I will tell you how to pickle mushrooms, and which types are best suited for this.

Firstly, you need to know that for pickling it is better to take porcini mushrooms, butter mushrooms, honey mushrooms, chanterelles, saffron milk caps, boletus mushrooms, boletus mushrooms and aspen mushrooms. Each individual region may have its own types of mushrooms suitable for harvesting.

Secondly, each individual must be marinated separately. Before this, you need to sort them out very well and separate the wormy and old mushrooms. Mushrooms suitable for pickling need to be washed and damaged areas removed. If the mushrooms are large, then they are cut into smaller pieces. Each type has its own characteristics that need to be taken into account before pickling mushrooms. For example, the stems of porcini mushrooms are cut across the grain into pieces, and the skin of boletus mushrooms is removed from the cap so that they are not bitter.

Many mushrooms turn dark after cutting, so they need to be processed as quickly as possible. It is necessary to avoid prolonged contact with air. To do this, they are placed in slightly salted cold water.

How to pickle mushrooms: recipes

Peeled and chopped mushrooms should be placed in a colander and dipped into water several times. Before this you need to prepare the marinade. Take 200 grams of water, 150 grams of vinegar (5%) and 25 grams of salt. These proportions are calculated for one kilogram of mushrooms. Place the pan with the marinade on the fire and let it boil. Dip the washed mushrooms into the boiling marinade. Cook them until fully cooked. During the process, foam will appear, which must be removed using a slotted spoon.

Do not pay attention to the fact that there is not enough marinade. The mushrooms will give juice and there will be enough liquid. When the mushrooms sink to the bottom of the pan, cooking is finished. At this point, add 10 grams of granulated sugar, a quarter teaspoon of citric acid, and bay leaf. When the mushrooms in the marinade boil, they can be poured into jars. Close them with lids and set to sterilize for 20 minutes.

Porcini mushrooms are considered the most delicious and nutritious. They will decorate any table.

I offer one more recipe, how Naturally they need to be prepared first. We leave small mushrooms whole, and for large representatives we separate the stems from the caps. They need to be marinated separately. First you need to boil the mushrooms. Pour water into a saucepan (take one glass of water for one kilogram of mushrooms) and bring it to a boil. Then we put the mushrooms in it and cook the legs for 15 minutes and the caps for 10 minutes, after the water boils again. Remove the mushrooms using a slotted spoon. Place two bay leaves, peppercorns (allspice or black), cloves and a tablespoon of salt in a saucepan. When the marinade boils, add 60 ml of vinegar (5%). After this, pour the mushrooms into the pan. Cook them for about 10 minutes, and then put them in jars and fill them with marinade. Close with lids.

Each mushroom has its own unique taste. Therefore, further we will talk about how to pickle chanterelle mushrooms. Boil the prepared chanterelles for 25 minutes in slightly salted water. Then we take them out and put them in a colander. Prepare the marinade. For one kilogram of mushrooms you need to take a third of a glass of water, two-thirds of a glass of vinegar (8%) and a tablespoon of salt. Bring this mixture to a boil and drop the mushrooms into it. Cook for about 25 more minutes. At the end of cooking, add a teaspoon of sugar, peppercorns and a few bay leaves. Place the mushrooms in jars and close.

I told you how to pickle mushrooms. Now all that remains is to reap a rich harvest and use one of the recipes.

Properly prepared pickled mushrooms can be stored for two years or more. Only jars with pickles need to be placed in a dark and not too warm room.

In principle, almost any variety is suitable for pickling, but most often those varieties are used that for some reason cannot be preserved in any other way (for example, frozen or dried). Usually they are rolled into jars, and, of course, although the latter can be frozen. The only thing they can’t tolerate is pickling – they become grassy in taste and even resemble a rag.

How to pickle the gifts of the forest? It's quite simple: cook until fully cooked, add brine, add spices to taste, place in a sterilized container and roll up the lid.

It is important that when marinating, some types of mushrooms should be prepared following certain rules:

If the mushrooms are small, they are marinated whole; only the lower part of the stem needs to be cut off;
When pickling, large mushrooms are usually cut into 3-4 parts;
In the case of boletus and porcini mushrooms, the legs need to be marinated separately from the caps;
Remove the skin from the butter before marinating;
Valui is soaked for several hours before cooking.

First stage: mushroom sorting. First, the mushrooms need to be sorted into different types, since, as noted above, different mushrooms need to be prepared for pickling in different ways. You also cannot boil and pickle some mushrooms together - it is best to do this separately by type.

You cannot cook boletus together with boletus, because... the first ones will darken and take on an unattractive appearance. Boletus mushrooms cannot be cooked with porcini and aspen mushrooms, because they may be overcooked, while white and boletus mushrooms may be undercooked.

Second phase: soak. To make it easier, more thorough and simpler to clean the mushrooms from dirt and debris, it is better to soak them in cold water for a while; this water can also be salted - everything unnecessary will fall away even better and float up.

You should not keep mushrooms in water for a long time - they can absorb excess water.

Fourth stage: cooking and marinating. It is recommended to boil any mushrooms before pickling; this will eliminate the risk of poisoning and guarantee that the preparation will not deteriorate, but there are two options: preliminary and non-pre-boiling. The method without preliminary boiling is that the mushrooms are placed in boiling salted water, to which vinegar has also been added, boiled and then seasoned with spices and marinated in the same water. The pre-boiling method means that the mushrooms are first boiled in salted water (2 tablespoons of salt per 1 liter of water) until tender, then dried, cooled, placed in jars and poured with pre-chilled marinade.

With the method without preliminary boiling, the mushrooms need to be cooked for different times depending on their type, the time is counted from the moment when the mushrooms placed in boiling water boil again: mushrooms with dense pulp (champignons, boletus, porcini, etc.) are cooked for 20- 25 minutes, legs and whites - 15-20 minutes, honey mushrooms and chanterelles - 25-30 minutes, boil moss mushrooms, butter mushrooms and boletus mushrooms for 10-15 minutes.

Recipe for marinating any mushrooms without pre-boiling

You will need: for 1 kg of mushrooms 2/3 cup of vinegar 8% and 1/3 cup of water, 1 tbsp. salt, spices - 5 allspice peas, 1 tsp. cinnamon, 1 tsp. sugar, cloves, bay leaf.

You can also determine that the mushrooms are ready by this sign: the finished mushrooms sink to the bottom of the pan, and the broth becomes transparent.

Never roll up pickled mushrooms with metal lids - experts do not recommend doing this due to the risk of botulism.

Recipe for pickling mushrooms with pre-boiling

You will need: for 1 liter of water, 60 g of salt, 10 black peppercorns, 5 cloves and bay leaves, star anise, cinnamon, garlic, 40 ml of acetic acid 80%.

This marinade is best suited for boletus, saffron milk caps and russula.

A quick recipe for pickling any mushrooms

Sort well, peel, rinse the mushrooms with cold water, leave the small ones whole, chop the large ones, finely chop the onion, place the washed greens on the bottom of a sterilized jar. Combine mushrooms and all ingredients, excluding greens, in a saucepan, bring to a boil, reduce heat to low, simmer for another 15 minutes, then let cool slightly. Pour the mushrooms with the marinade into a jar, let cool, close with a nylon lid, and store in the cold.

Marinated mushrooms most often end up on the table as cold appetizers, but can be used in a variety of salads and even fried.

You cannot add onions to pickles and marinades - this will inevitably spoil them. Vegetables are placed in mushroom preparations immediately before serving and consumption, or during the preparation of the dish.

In a word, there are many tricks, subtleties and even dangers in harvesting mushrooms. But it is enough to know the rules and follow them to avoid troubles and health risks.