Today I want to share with you recipes of pickled mushrooms in jars for the winter. These are awesome tasty mushrooms. Of course, this is a kind of product that requires proper preparation and processing. Not everyone likes him.
I treat them quite evenly, sometimes I can pickle a few jars for the winter to please the guests. Typically, these snacks go first. They are perfect for salads, first and second courses, roast, for filling and so on.
Let's start with the simplest recipe.
How to pickle mushrooms for the winter in jars - a simple recipe
To prepare pickled mushrooms for the winter, you need the following ingredients:
- kg of mushrooms;
- 6 - 7 garlic;
- 50 ml of water;
- Art. a spoonful of sugar, vegetable oil;
- 40 ml of table vinegar;
- 1.5 tbsp. tablespoons of salt;
- 5 peppercorns;
- a pair of carnation peas.
Required: 2 jars of 500 ml.
Note: for 1 kg of mushrooms, it is enough to take 1 liter jar or 2 x 500 ml. This is a rough estimate. It is necessary to look in each individual situation, taking into account the size of the mushrooms themselves.
How to cook:
The mushrooms are thoroughly washed and boiled. During the cooking period, it is necessary to replace the water with new one three times.
Salt, peppercorns and dried carnation flowers are added to the water, as well as the specified amount of sugar. Everything is boiled thoroughly.
After boiling, remove from the stove and add vinegar.
Banks are poured over with boiling water, and then placed on the bottom of the cloves of garlic. Spread mushrooms on top and fill with marinade, adding oil.
Close tightly with lids: after 24 hours the workpieces will be ready.
Such blanks can easily be stored throughout the winter. Don't worry about spoiling.
Recipe for making lightly salted boletus, without adding vinegar
A particular benefit of boletus boletus lies in the fact that they contain the optimal amount of protein and important vitamins, trace elements necessary for health and well-being. In addition, the mushrooms themselves are very tasty, and without the use of vinegar, they are also doubly useful.
For cooking you will need:
- boletus - 800 g;
- granulated sugar - 80 g;
- salt - 35 g;
- citric acid (granules) - a teaspoon;
- clean drinking water - 2 glasses;
- spices and seasonings - at your discretion.
How to pickle boletus mushrooms for the winter in jars without vinegar:
Peel the mushrooms, rinse them in running water and soak in cold water for 1 hour. Drain the water, pour clean and cook over low heat for half an hour.
Transfer the boiled boletus to a prepared glass container, and pour the marinade made from salt, sugar, citric acid and your favorite spices.
Thoroughly roll up the jars of mushrooms, turn over, making sure that they are airtight. Cool and store in a cool place until winter. Now you know the simplest pickled mushroom recipe, cook with pleasure and treat your guests.
Preparing mushrooms for pickling: cleaning, soaking, boiling
Before you start pickling the mushrooms, they should be carefully prepared. An important condition for this: the absence of bitterness in the taste. In general, absolutely all mushrooms can be pickled. However, the most delicious are those with a spongy cap.
So, how to properly cook mushrooms ...
Cleaning
First of all, you need to clean them dry, without soaking, and then rinse several times.
Attention! You do not need to soak the mushrooms. They can just become limp. It is enough for the pulp to be slightly saturated with moisture.
Mushrooms are classified as quickly perishable foods, so they should be cooked immediately. Those brought from the forest are recommended to be processed within 4 - 5 hours.
Cleaning has its own characteristics, depending on the belonging of the mushroom to a particular species. So, for example, tubular ones can only be cleaned with a dry brush and with a knife to remove individual dirt, cutting off those areas that are damaged, and then rinse well.
Lamellar mushrooms should be free of pungent taste. They can be soaked in water for a while, after removing the remnants of earth or sand, if any.
Soak
Soak in cold water, adding 1 teaspoon of salt to 1 liter of water. Additionally, you can add citric acid in the amount of 2 grams. This will prevent the flesh from browning. The soaking period can be completely different: from half an hour to several days. It is determined by the flavor characteristics of the mushrooms.
Heat treatment
Many mushrooms need to be additionally processed with high temperatures. Blanching is enough (no more than 3 minutes). To do this, you just need to put it in a colander and place it in a larger pan, in boiling water. When there is a lot of bitterness in mushrooms, they are boiled in parts, draining the water several times until all the bitterness comes out.
If you prefer to boil, you must do it in salted water. Take 50 grams of salt for 1 liter of water.
During the blanching or boiling period, so as not to waste time, you can prepare glass jars. For example, I just rinse them with baking soda and rinse them with clean water, and then wipe them dry. Some housewives use mustard powder. It also disinfects well. Sterilization is best done closer to the preservation process.
Raincoats - benefits, medicinal properties and harm
Since this year we had the most raincoats so far, I want to dwell on them in more detail. Like champignons, they belong to the Lycoperdon family (lat.), Which is translated as mushrooms. And earlier they were counted among the raincoats - Lycoperdaceae) with the popular names "hare potatoes" or "bee sponge". If you read this Latin with humor, then the Russian names become clear. A fully matured brown ball releases a whole cloud of spores similar to smoke.
Therefore, they call it differently:
- wolf tobacco,
- tobacco mushroom,
- bigheads,
- grandfather's tobacco,
- smoky,
- flutter,
- puffing,
- dust collector,
- damn tavlinka.
It is the young ones that I will dwell on in detail, since usually raincoats are a rather rare piece of luck. However, this year there is just some kind of expansion of this species of champignons. They grow not only on fallen wood, but also on bare soil and even on rocks. And the largest ones settled on last year's stems of willow-tea and nettles.
We have not seen anything like this in 70 years of our life.
With such an abundance, it is better to sit down or even lie down on a tourist foam mat, or at least become one of the knees on the knee pad.It is better to immediately pull on rubberized thin cotton gloves so that when sampling from blades of grass in dew or even with frost, your hands do not get wet and freeze, when you get another slippery and cold, but pleasing to the eye find.
Still, on such a vacation, we get a little tired and chilled, it is very pleasant to take off a waterproof jacket with the same pants, sit on a heated seat in the car and roll 30 km home in a warm cabin.
And in the back seat there are four full buckets of assorted woods. Chanterelles did not come across this year and, as usual, bought them. Like the Scandinavians, we use them raw, making cocktails, as described above, and drink this super-lively water along with the sediment:
- to remove toxins;
- to prevent slagging of a loved one;
- to remove radionuclides that create a natural radioactive background, which is more or less present in any territory;
- for the prevention of parasites, which they say, in our body can reach 2,000 species, and even not one pair of different creatures, as on Noah's ark, but also thousands;
- to increase immunity, because each parasite, not only competes with us by devouring our food, but also emits very harmful waste that can lead to disease:
- sore throat;
- bronchitis;
- obesity;
- pancreas;
- liver;
- diabetes mellitus;
- furunculosis;
- tuberculosis - substances contained in the pulp of the mushroom inhibit the multiplication of Koch's sticks, accelerating and facilitating recovery.
We do not use, but alcohol tincture is popular, much economical and more convenient to use. For its preparation, both raw and dried chanterelles are used. fruiting bodies. 2 tbsp. l. dry or 3 tbsp. l. raw chopped mushrooms are placed in 150 ml. vodka or alcohol (40%).
Within two weeks, insist in a cool place or in the refrigerator and take 1 tsp before bedtime. In pharmacies there is an extract of chanterelles in the form of granules - take 4 pieces a day (in two doses, in the morning and in the evening). Children by two.
This mushroom in any form can be used for no more than 30 days, like any homeopathic remedy. Knowing its great benefits, you can prevent many other diseases.
Contraindications - chanterelles should not be taken:
- pregnant women;
- lactating;
- people with individual intolerance;
- children under three years old;
- with gastrointestinal diseases;
- exceeding the recommended dosages even for healthy people.
After all, all mushrooms are heavy food for the stomach and it is better to use them in the most crushed form possible.
For those who, like us, adore various dishes from chanterelles, calming information - even after heat and other processing, this mushroom still partially retains its prophylactic and medicinal properties.
But remember about the large number of poisoning with false and poisonous mushrooms.
Standard recipe for pickling tubular mushrooms
In principle, almost all types of mushrooms can be pickled in this way. But it is precisely the noble ones that are cooked (aspen mushrooms, boletus, white, boletus)
Ingredients:
- kg of whites;
- salt - 1.5 tbsp. spoons;
- 6% vinegar - 0.1 l;
- 500 ml of water;
- three cloves of garlic;
- 2 cloves, black peppercorns.
Recipe:
Thoroughly washed porcini mushrooms are cut into large pieces. Place in a saucepan and cook until boiling.
After the water boils, the fire is reduced. Cook for 15 minutes.
In a separate container, mix spices with water and put on the stove, bringing to a boil. This is our marinade.
The mushrooms are laid out in jars, after which they are hermetically closed with lids and wait for complete cooling.
Recipe for pickled saffron milk caps in glass jars
In addition to salting, pickling is used. Thanks to a special marinade, it turns out very tasty and satisfying.
Hot way of salting at home
How to properly cook mushrooms, we will consider further. To get not only tasty, but also healthy blanks, the hot method of salting is suitable.Pickled mushrooms will not only diversify the everyday table, but also decorate the festive one.
You can emphasize the amazing taste of mushrooms by applying the following marinade.
List of required ingredients per liter of water and a kilogram of saffron milk caps:
- sugar - 1 tablespoon;
- salt - 1.5 tablespoons;
- vinegar essence - 1 tablespoon or 8 tablespoons of 9% table vinegar;
- garlic - 6 cloves;
- 8 peas of black and allspice;
- 2 dried cloves;
- 1 teaspoon ground cinnamon
- a bunch of dill and bay leaves.
Mushroom preparation:
- Review each mushroom, remove dirt and spoiled areas.
- Rinse under water or wipe with a damp cloth.
- Place in a pot of water and place on the stove over medium heat. After boiling, reduce the heat, add salt and cook for half an hour. Remove foam that appears during cooking with a slotted spoon.
- Throw in a colander. Do not use the resulting broth. Rinse with water, stirring constantly.
Next, you need to prepare the container. For blanks for the winter, it is better to take cans with a volume of 500 milliliters. Rinse each thoroughly using a kitchen sponge and a special detergent. Take the required number of caps and sterilize with the jars.
This is done in different ways:
- Pour water into a high-sided basin and bring to a boil. Gradually immerse can after can into the basin. If space permits, multiple cans can be sterilized. The water level should be above the jar. Only in this case can a positive effect be achieved. Boil for 10 minutes.
- To do this, you will need a saucepan and a special device for sterilizing cans. Turn the jar over and put it in the hole to sterilize for 5 minutes. The rising steam will immediately enter the container and remove all existing germs.
- Place the jars in a preheated oven and hold there for 10 minutes.
- Use a microwave. Sterilization time is 3 minutes.
- Boil the lids in boiling water.
You can determine the required amount of marinade by the actual weight of the mushrooms. When pickling, you must use a preservative, in this case, vinegar.
Cooking the marinade
Pour the required amount of water into a saucepan, add all ingredients except vinegar and bring to a boil. Boil for 10 minutes. The marinade needs to be slightly salted.
Pickling steps:
- Pour the mushrooms into the brine and boil for a quarter of an hour.
- Pour in vinegar and boil everything again.
- Slowly put in prepared jars. Haste can cause the bank to burst.
- Pour the rest of the brine on top to the side.
- Roll up sterilized lids.
- Unfold the bedspread. Put the jars with the lids down and wrap them well with a blanket. Wait for it to cool completely.
- Turn the cans over and make sure of a high-quality and airtight seal. There should be no wet places in the place where the bank stood.
- On the lid of the can, mark the year of seaming with a marker.
- Consume throughout the year.
In a cold way
Alternatively, the mushrooms can be cold salted. This recipe uses oppression. A jar of water is ideal. Do not use bricks, foam blocks, stones and other weights. Contact of the material with the brine will damage the salting. Mushrooms are either immediately placed in jars, shifting with salt and spices, or all the ingredients are mixed in a saucepan, and then they are laid out in jars.
A simple recipe for pickled lamellar mushrooms
I like to cook lamellar mushrooms (honey mushrooms, volnushki, milk mushrooms, russula, champignons, mushrooms). Only they lack a distinct aroma and taste. You can safely use spices and herbs.
Ingredients (for 2 - 2.5 liters):
- 4 kg of fresh honey mushrooms;
- 4 - 5 tbsp. tablespoons of salt;
- 2 tbsp. tablespoons of sugar;
- 3.5 tbsp. tablespoons of vinegar 9%;
- 5 - 7 black peppercorns;
- 2 laurel leaves.
- For the marinade:
- 1 liter of water;
- 1.5 - 2 tbsp. tablespoons of salt.
- Additionally:
- 13 - 15 black peppercorns;
- Chile;
- 1/2 teaspoon dry coriander;
- 3 dill umbrellas.
You will need: 4 cans of 1 liter each.
How to cook:
Honey mushrooms are washed and thrown into boiling water. Blanch for 3 - 5 minutes, periodically removing the foam.
Drain the resulting broth and fill the pan with fresh water. For 1 liter, it is enough to take 50 grams of salt. Cooking time is 25 - 30 minutes.
Mushrooms are thrown into a colander so that the water is glass.
Next, they begin to prepare the marinade. For this:
The liquid is prepared in a separate container. Pour water, add sugar, salt, and the rest of the spices. After boiling, pour in vinegar.
All mushrooms are laid out in containers, after which they are poured with marinade. Honey mushrooms should be infused for some time.
Serve cold, seasoning with chopped herbs on top.
Mushrooms with soy sauce
Any housewife, having soy sauce, adds it to almost all dishes. Mushroom appetizer is no exception.
Grocery list:
- 500 g of champignons;
- 2 tbsp. l. soy sauce;
- 2 tbsp. l. sunflower oils;
- 2 tbsp. l. water;
- 1 tsp mustard seeds;
- 1 tooth. garlic;
- ½ tsp Sahara;
- 1/3 tsp salt;
- 10 mountains. black pepper;
- 2 pcs. bay leaf.
Step-by-step appetizer recipe:
- Combine all the ingredients except the main one and mix thoroughly.
- Peel the mushrooms, separate the legs and send to the marinade.
- Simmer for 10 minutes over low heat, stirring.
- Allow to cool, place in jars, then send to the refrigerator.
Preservation and sterilization in jars
It is important to preserve mushrooms correctly so that they are hermetically sealed. In this form, they can be safely stored throughout the year at a temperature not higher than 15 degrees.
Jars and lids must also be steamed. When the mushrooms are already boiled in, the jars can be poured under the very neck and tightly closed. For safety, it is worth sterilizing the workpiece in a water bath.
Technology for sterilizing mushrooms in a water bath
Take a larger pan with a wire rack at the bottom. You can replace it with a cloth napkin. The container is completely filled and heated to a temperature of 50 - 70 degrees. Place the mushrooms to the level of the hangers, but not to the very top.
The jars are placed inside the pan so that the water covers the hangers. No need to bring to a strong boil, the water should only boil a little. Sterilization takes no more than half an hour for 500 ml cans.
Liter containers are sterilized within 20-30 minutes from the moment the water boils, after which they are hermetically closed and placed upside down, covered with a warm blanket or blanket for a couple of days. Such blanks are stored in cool places, protected from light, no longer than 1 year.
Marinate mushrooms at home for barbecue
Did you know that barbecue can be made from this type of raw material? Such mushrooms will be appropriate for any picnic and will surely please all guests. In the next cooking method, we will learn how to make a delicious marinade for our summer snack.
Ingredients:
- Lemon - 1 pc.;
- Soy sauce - 50 ml;
- Large champignons - 1 kg;
- Garlic - 3-4 cloves;
- Salt to taste;
- Mayonnaise - 80 gr.;
- Barbecue seasoning - 20 grams.
Cooking method:
1. We wash the mushrooms and put them in a saucepan.
2. Then sprinkle them with kebab seasoning.
If there is already salt in the spices, take it later on less than normal.
3. Cut the lemon into slices. We also spread it to the mushrooms.
4. Chopped garlic is also sent there.
5. Don't forget about soy sauce - it's an important ingredient!
6. And, of course, mayonnaise.
7. Knead the resulting mass with your hands and leave for an hour.
8. The most pleasant thing remains - to put the blanks on the skewer and fry.
9. The preparation of such a kebab will take 15-25 minutes. Remember to turn the mushrooms over so they cook evenly.
Pickled porcini mushrooms for the winter recipes for 1 liter of water
This method can also be attributed to a standard cooking recipe.
For 1 liter of marinade you will need:
- sugar - 80 gr;
- salt - 50 - 80 gr;
- 9% vinegar - 50 ml;
- 4 - 5 garlic cloves;
- 6 black peppercorns and cloves;
- 3 bay leaves.
Pickling:
The mushrooms are thoroughly cleaned of moss, earth, sand and cut, preferably in equal pieces. They put to cook.
During the cooking process, the foam must be removed.
After boiling, boil for about a quarter of an hour. Throw in a colander and rinse.
To prepare the marinade, sugar, salt, acetic acid and water are combined in one container. Add the resulting solution together with spices to the mushroom mass.
Mushrooms are boiled a second time. When boiling, keep the fire to a minimum. Then they should sweat for an hour. Also stir periodically and remove the foam.
At the very end, chopped garlic is added. Part of the water will evaporate during the cooking process, and therefore by the time it is distributed to the jars, the marinade will be quite thick.
Tips and secrets of making homemade preparations with mushrooms
- It is necessary to pickle and harvest mushrooms at home on the day of their collection. The fruits should not be overripe, wormy, but rather strong and elastic;
- Small fruits can be harvested as a whole, only by cutting a little leg, and cleaning the mushroom from contamination. But large mushrooms - or rather, their caps must be cut in half. In oil, they additionally remove the skin from the cap, for this it is recommended to lower them in boiling water for a couple of minutes, and then cool;
- The cooking time for mushrooms is different for everyone, therefore, it is necessary to cook them, for example, for a mushroom platter, in different ways. And the legs are generally recommended to be prepared separately, in the future to use them for salads, stews, julienne with mushrooms.
While there is an opportunity, indulge yourself in a “quiet hunt” in the forest, prepare homemade pickled and salted mushrooms - in winter this is a real delicacy on your everyday and festive table.
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Brown mushrooms marinated in jars for the winter
A recipe for those who love boletus mushrooms.
- Required:
- kg of mushrooms;
- litere of water;
- 40 grams of rock salt and sugar;
- 125 ml of 9% table vinegar;
- 3 carnations;
- a couple of laurel leaves;
- 10 peppercorns.
Cooking method:
The birch trees are washed well, sorted out, cleaned, and then boiled for 20 - 25 minutes. They will be ready when they sink to the bottom. Foam is removed during cooking.
Throw the ready-made mushrooms in a colander and rinse.
Put it back in a saucepan and fill it with 1 liter of boiling water. After boiling, cook for 10 minutes.
Spices are added: salt and sugar, as well as vinegar. Cook for about 15 minutes over low heat.
Hot birch barks are placed in prepared jars. Marinade is poured to the very neck and tightly closed, wrapped in a warm towel or blanket.
This is one of the best recipes for pickling boletus that I know.
Mushroom preservation - tips
Mushroom homemade preparations are not difficult to do, if you take into account the recommendations of experienced housewives. Once again on how to preserve mushrooms that can surprise a gourmet:
- Choose mushrooms of the same type.
- Drain the first broth, especially if you plan to harvest mushrooms from the forest.
- Don't add too much spice.
- Put mushroom pieces in sterile jars, pour boiling marinade.
- Serve ready-made mushrooms as a separate dish or in the form of a salad with pickled cucumbers, zucchini, eggplants and onions.
Find out other recipes for pickling mushrooms for the winter.
Boletus in banks for the winter
This recipe for boletus marinating will help you prepare a delicious and crispy snack for the winter.
The number of ingredients is indicated for 2 0.5 liter jars.
You will need:
- kg of mushrooms;
- 4 garlic;
- a pair of dill umbrellas;
- For the marinade:
- 0.5 l of water;
- Art. a spoonful of sugar;
- 10 peppercorns;
- 4 laurel leaves;
- 8 carnations;
- Art. a spoonful of salt;
- 100 ml vinegar 9%.
How to cook:
Mushrooms are carefully selected, without damage. Washed and cut into pieces.
Add a little salt to the water and cook until tender. It takes about 30 minutes. In the process, the foam is removed, after which the ready-made aspen mushrooms are washed with clean water and allowed to dry.
Pour water into a separate saucepan and bring to a boil. Boil for only 3 minutes, after which the mushrooms are poured, vinegar is poured in and boiled until fully cooked for 20 minutes.
Allow the composition to cool and send to the refrigerator overnight.
Bring it to a boil again in the morning. Cook for about 5 minutes and arrange in containers. In advance, dill umbrellas are placed in jars, as well as several cloves of garlic.
Cover it tightly with lids, turn it upside down and wrap it up with a blanket or blanket.
Delicious preparation as an addition to main courses and just for sandwiches.
Canned natural mushrooms
Ingredients for cooking:
- mushrooms - how much will come out;
- water - 1 liter;
- salt - 40 grams;
- vinegar - 3 teaspoons of 5 percent;
- hot water - 100 grams.
Procurement and canning according to this recipe should be carried out only in sterilized containers. Vinegar and 100 grams of hot water are poured into half-liter jars. In advance, you need to boil salted mushrooms, put them in hot jars, cover with lids and put in a saucepan with boiling water for half an hour. Then roll up and refrigerate.
Canned mushroom appetizer is very simple to prepare. The jars are opened, the excess liquid is drained, and the contents are laid out in a pan and fried with a little oil. You can add a little juice of pears, onions to the dish and simmer for several minutes.
Fresh mushroom salad is also great with any meal. For him you will need boiled eggs, onions, cheese and pickled mushrooms. All ingredients are chopped into cubes, mixed in one bowl and seasoned with a delicious sauce based on vegetable oil, garlic and herbs.
How to pickle pig mushrooms for the winter
Here's another recipe for pickling pigs.
Required:
- 2 kg of fat pigs;
- medium head of garlic;
- salt.
- For a liter of marinade you will need:
- Art. a spoonful of sugar and salt;
- Art. a spoonful of acetic acid;
- 5 peppercorns and cloves;
- a pinch of coriander (peas);
- 3 - 5 bay leaves.
You will need: 2 cans of 1 liter each.
Salt and preserve:
Pigs belong to those mushrooms that require prolonged soaking or bathing. They are soaked in salted water for 10 hours. Each mushroom is carefully inspected so that there is no dirt and foliage.
Cooking takes place in 3 stages, each of which has a duration of 15 minutes. At the end of each boil, the foam is removed from the surface, and the pigs are washed with clean water in a colander.
Before rolling, the pigs are boiled in a marinade for a quarter of an hour - they are cooked separately, diluting sugar and salt along with the rest of the spices. Acetic acid is added.
Pigs are spread in the finished marinade.
Last but not least, garlic cloves are laid out and the jars are hermetically sealed with lids. They put it under the covers.
Already a day later, you can put the blanks in the refrigerator and store them there until winter. The most delicious pigs are obtained after 2 months of storage.
The usefulness of mushrooms
Forest gifts are rich in dietary fiber, thanks to which they absorb and remove toxic substances from the body. They contain nicotinic and phosphoric acid. Vegetable proteins in boletus are:
- arginine;
- glutamine
- tyrosine.
Mushrooms, which function as a natural antioxidant, normalize blood sugar levels, calm nerves, have a positive effect on the skin, and improve the condition of mucous membranes. There are about 20 calories in 100 g of boletus boletus, they can be consumed by those people who dream of losing a few pounds. When collecting blackheads, it is important not to confuse them with a gall fungus, which is similar in appearance, but cannot be eaten.
Pickled boletus mushrooms (chanterelles) - a very tasty recipe for the winter
Chanterelles are my favorite mushrooms. The blanks made from them are especially tasty. Marinated chanterelles are a great addition to any table.
Ingredients:
- 2 kg of chanterelles;
- 1.5 liters of water;
- 50 grams of salt;
- 100 grams of sugar;
- 60 ml vinegar 9%;
- 25 peppercorns;
- 10 peas of cloves.
Conservation:
Before cooking, the chanterelles must be soaked for exactly 1 hour.
Rinsed, peeled, cut into equal sized pieces.
The end of the cooking process is the settling of the mushrooms to the bottom of the container.
The resulting broth is poured into another container. Boiled chanterelles are placed in a colander and washed under running water.
Salt, pepper, sugar, cloves are added to the mushroom broth. After the marinade has boiled, the chanterelles are laid out and boiled for 7 minutes. Then add vinegar and cook for another 5 minutes.
The mushrooms are laid out in sterilized jars and poured so that it completely covers the chanterelles.
The jars are hermetically closed with lids and, after cooling, are stored in a cool place for no more than 1 year.
Korean style pickled champignons
Already told about soup from these mushrooms, which we occasionally buy. And their variety is raincoats, and there were a lot of them this year.
After peeling, washing, cutting, boiling for half an hour and cooling down, we start the dressing, in which onions and carrots are in equal proportions with the main product.
But not raw, but pre-fried until golden brown in sunflower oil.
Hot with allspice and cilantro seeds, just like salt to taste. We store jars with this appetizer in the refrigerator at a temperature of + 3-4 ° С for no longer than a week.
Caps can be used, both screwed and nylon, but I grease them with the sharpest mustard.
The most delicious instant pickled champignons
This is an express recipe for making delicious champignons. It will be a real find for those who do not like to tinker with blanks for a long time.
Products:
- kg of champignons.
- For the marinade:
- 1 liter of water;
- 150 ml of 6% white wine vinegar;
- 2 tbsp. tablespoons of salt;
- 2 teaspoons of sugar;
- 15 peppercorns (black or white, at your discretion);
- 5 peas, cloves and cloves of garlic;
- 3 - 5 bay leaves.
Quick recipe:
The champignons are thoroughly washed and cleaned. Boil for 5 minutes, then drain the water.
Combining all the spices and herbs, bring to a boil.
The mushrooms are placed in a marinade and boiled for about 10 minutes. Turn off the stove and leave to cool completely in a saucepan.
Champignons are placed in jars, adding garlic. The marinade is poured in and hermetically covered with lids. Put in the refrigerator.
Such a preparation can be eaten in a week. You don't need to rush to eat everything at once. The mushrooms will stand perfectly for a whole month.
By the way, I recommend this preparation with olive oil. Very tasty and healthy.
How to pickle porcini mushrooms in jars quickly and tasty
Porcini mushrooms are champions of the forest kingdom in terms of the ratio of useful properties and taste. They are completely edible and require minimal cooking to be safe to eat.
For pickling in jars, only caps are most often used, so the uniform elastic dense structure of the mushroom pulp is preserved. But if desired, young medium-sized mushrooms can be preserved entirely - in this form they will become a decoration of the festive table.
To prepare porcini mushrooms without too much hassle, you need to use a minimum of ingredients and not overcook in order to preserve their delicate taste. A basic marinade without unnecessary spices will not drown out the natural aroma of the "royal mushroom". For 3 liters of the finished product you will need:
- boiled hats - 2 kg;
- water - 1 l;
- sugar and salt - 2 tbsp each l .;
- vinegar 9% - 100 ml;
- cloves - 12 pcs.;
- citric acid - 0.5 tsp.
First you need to prepare freshly harvested boletus for conservation.Select strong and untouched by worms mushrooms, clean from soil and debris with a knife and quickly rinse in running water. Separate the legs for use in other dishes, cut the caps, if necessary, so that the pieces in the blank are about the same size.
Put the prepared hats in a saucepan without water and wait for a boil over medium heat. If the juice released is not enough to boil the whole mass, a little water should be added. Then you need to add citric acid, it will help keep the marinade transparent and the caps golden. Boil the mushrooms for 40 minutes, regularly removing the accumulating foam.
Throw the finished hats in a colander, rinse with boiling water and weigh. Prepare the marinade in a saucepan from all the ingredients except vinegar, add the mushrooms and wait for a steady boil for 5 minutes. Then add vinegar, mix and distribute the mass that continues to boil over the previously prepared calcined jars. Seal the jars with sterilized lids, turn over and cool.
Mushroom caviar from boiled mushrooms: the most delicious recipe
A simple and quick recipe for pickling oyster mushrooms
To prepare oyster mushrooms you will need:
- 1.1 kg of mushrooms;
- h. a spoonful of vinegar;
- 6 peppercorns;
- 0.6 liters of water;
- 3 garlic cloves;
- 2 tbsp. tablespoons of salt;
- dill;
- Art. a spoonful of sugar;
- 6 peas of carnations;
- 2 bay leaves.
Cooking:
Oyster mushrooms are prepared: the legs are removed, the caps are cut into several parts.
Pour the mushrooms with water and immediately add salt and spices.
When the water boils, add vinegar and cook for 30 minutes. Foam is removed periodically.
Banks are cooled and added to each according to Art. a spoonful of vegetable oil. Close hermetically.
This is how you can quickly and easily make delicious oyster mushrooms.
Boletus
If, while walking in a birch grove, you come across a family of mushrooms with a brown cap and a birch bark leg, you are in luck. Before you boletus (boletus) - edible, noble, valuable. Marinating boletus mushrooms is not particularly difficult. The only condition: you need to clean, cut and boil them quickly, the cuts darken in the air. The original recipe below contains cinnamon, which is often used in mushroom marinades.
Ingredients:
- boletus - 1 kg;
- black pepper (peas) - 8-10 pcs.;
- vinegar essence (70%) - 15 ml;
- bay leaf - 2 pcs.;
- cloves - 3-5 pcs.;
- cinnamon - 1/4 stick;
- garlic - 3 cloves;
- salt - 1 tbsp. l .;
- sugar - 1 tbsp. l.
Cooking method:
- Prepare jars and lids: they require sterilization.
- Cook the chopped boletus for 30-40 minutes. Drain the water, rinse the pieces under the tap.
- In one liter of boiling water, dissolve sugar, salt, add all the necessary seasonings.
- Dip the mushroom pieces into the brine, cook for 10 minutes before adding the vinegar and another five after.
- Put boletus mushrooms tightly into jars, pour marinade to the top, roll up.
Blue feet marinated for the winter in jars
Required:
- 1 kg of blue feet;
- 3 laurel leaves;
- a pair of peppercorns.
- For the marinade:
- 0.7 l of water;
- 3 tbsp. spoons of 9% vinegar;
- Art. a spoonful of salt;
- 1.5 tbsp. tablespoons of sugar.
How to cook:
All mushrooms are thoroughly washed, and then boiled for half an hour. Remove foam in a timely manner.
Peas of pepper, laurel leaves and only after - oyster mushrooms are spread on the bottom of the jars.
For cooking, take water, adding salt and sugar to it. Bring to a boil. At the very end, vinegar is added.
Jars of mushrooms are filled with marinade and screwed tightly with lids.
It is necessary to wait until it cools down, after which the containers are placed in a cold, dark storage place.
Champignon
These mushrooms are always on sale, so it is not necessary to harvest them for future use. In this section, you will learn how to pickle mushrooms in a versatile way that allows you to eat them right away or store them in jars for a special occasion. Such a stock will not hurt if guests come to you unexpectedly.Sterilize jars for safe storage and seal them tightly. The set of products is designed for two liters of preservation. Mushrooms, closed at home, cannot be compared with factory seaming: they are beautiful, fragrant and incredibly tasty.
Ingredients:
- champignons - 2 kg;
- vegetable oil - 70 ml;
- sugar - 4 tbsp. l .;
- salt - 2 tbsp. l;
- vinegar - 120 ml;
- bay leaf - 3-5 pcs.;
- black pepper (peas) - 8-10 pcs.;
- allspice (peas) - 8-10 pcs.;
- cloves - 8-10 pcs.
Cooking method:
- Rinse mushrooms, cut into plates, wedges, pieces (optional). Small mushrooms can be marinated whole.
- Boil the prepared mushrooms in water without salt for about 20 minutes.
- At this time, prepare the marinade: boil sugar, salt, spices, oil together with water (700 ml) for 3-5 minutes, add vinegar. Remove the brine from heat.
- Drain the champignons, put them hot in the jars.
- Fill jars of mushrooms with hot marinade, roll up.
The main features of mushrooms
Many housewives have their own signature dish of their own preparation, which can surprise guests. Therefore, many refuse to buy groceries in supermarkets and prepare them themselves. One of these products is canned mushrooms. Recipes for canning mushrooms for the winter step by step will allow you to make the necessary preparations and stock up on them for future use.
For a long time, many scientists have argued and discussed the question of which kingdom the mushrooms should be attributed to. The fact is that they have both proteins that are inherent in the animal world, and carbohydrates with minerals that are characteristic of plants. As a result, it was decided to allocate a separate kingdom for them. This happened in 1960.
Before closing mushrooms for the winter, it is recommended that you familiarize yourself with the popular tips that will make this process more efficient:
- When choosing containers for mushrooms, it is necessary to give preference to enameled or tinned dishes. It will not be corroded by the vinegar used in cooking.
- It is recommended to choose aromatic vinegar, Rhine vinegar, bread vinegar or fruit vinegar for preservation.
- If we are talking about oil, then it is necessary to rid them of the skin before the conservation procedure.
- It is better not to cut small mushrooms, but to preserve them whole. Large individuals are recommended to be cut along or across at the request of the hostess. It is best to cut large mushrooms into 3 or 4 pieces, depending on their size.
- Caps of porcini mushrooms and aspen mushrooms are best preserved separately from their roots.
- If we are talking about values, then they need to be prepared for the cooking and preservation procedure. To do this, they are soaked in water for several hours.
Salting milk mushrooms for the winter in a hot and cold way
As for the types of mushrooms that are suitable for the process, then any representatives of the kingdom can be used... Naturally, with the exception of poisonous individuals that can harm the human body.
The mushroom kingdom is the most diverse in terms of the number of species. At the moment, there are about two million varieties of fungi, of which only about 100 thousand have been fully studied.
Champignons, fatties, russula, porcini mushrooms, chanterelles, boletus mushrooms, mushrooms, ryadovki, goats, mushrooms, aspen mushrooms, boletus mushrooms, and so on are best suited for conservation.
