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

In principle, almost any edible mushrooms are suitable for pickling, but most often those varieties are used that, for some reason, cannot be preserved in another way (for example, frozen or dried). Usually fly mushrooms, butter mushrooms and, of course, mushrooms are rolled into jars, although the latter can be frozen. Only chanterelles do not tolerate pickling – they become grassy in taste and even resemble a rag.

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

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

  • If the mushrooms are small, they are pickled whole, you need to cut off only the lower part of the leg;
  • Large mushrooms during pickling, as a rule, are cut into 3-4 parts;
  • In the case of boletus and porcini mushrooms, the legs must be marinated separately from the hats;
  • Peel off the skin before pickling;
  • Valui are soaked for several hours before cooking.

Igbese akọkọ: mushroom sorting. First, 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 can not boil and pickle some mushrooms together – it is best to do this separately by type.

You can’t cook butternuts together with aspen mushrooms, because. the first will darken and become unattractive. Boletus mushrooms cannot be cooked with porcini mushrooms and aspen mushrooms, because. they can be digested, and white and boletus – undercooked.

Alakoso keji: soak. To make it easier, more thorough and easier 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, it will float.

Do not keep mushrooms in water for a long time – they can absorb excess water.

Ipele kẹta: preparation. Next, the washed mushrooms are prepared in accordance with the recommendations: some are cut, others are cleaned, the legs of others are cut off, etc.

Ipele kẹrin: boiling and marinating. It is recommended to boil any mushrooms before pickling, this will eliminate the risk of poisoning and guarantee that the workpiece will not deteriorate, but there are two options: preliminary and not preliminary boiling. The method without preliminary boiling is that the mushrooms are placed in boiling salted water, to which vinegar is also added, boiled and then seasoned with spices and marinated in the same water. The pre-boiling method consists in the fact that the mushrooms are first boiled in salted water (1 tablespoons of salt per 2 liter of water) until cooked, then dried, cooled, put in jars and poured with pre-cooled marinade.

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

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 peas of allspice, 1 tsp. cinnamon, 1 tsp sugar, cloves, bay leaf.

How to pickle any mushrooms without boiling. Prepare the mushrooms in accordance with the recommendations for the type, bring water with vinegar and salt to a boil in a saucepan, dip 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 the pan is removed from the stove, everything cools and is laid out in sterilized jars. Then you need to pour a little vegetable oil into the jars and cork them with sterilized plastic lids.

Never roll pickled mushrooms with metal lids – experts do not recommend doing this because of the risk of botulism.

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 80% acetic acid.

How to pickle boiled mushrooms. Mushrooms need to be prepared and boiled in salted water (2 tablespoons of salt per liter of water) until tender, put in a colander, then put 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, mushrooms are poured with marinade, a little vegetable oil is poured into each jar on top, covered with boiled plastic lids and the mushrooms are removed cold for storage.

Best of all, such a marinade is suitable for butter, mushrooms and russula.

You will need: 700g mushrooms, 5-7 clove buds, 3 bay leaves, 2-3 sprigs of fresh thyme / oregano / marjoram / savory / parsley / celery / basil leaves, 1 onion, 0,75 cups of water, 1/3 cup of white wine vinegar, 1 tbsp. sea ​​salt, 1,5 tsp allspice peas.

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

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