What else can decorate the daily table, no matter how a jar of pickled mushrooms? You can find various types of mushrooms in the stores, but you always want to please your relatives with your pickled mushrooms. Therefore, in the fall, many go to the forest for the so-called "quiet hunt" for mushrooms. But how to pickle them?
Stages of preparation, the rules of marinating
In order for the mushrooms to be exceptionally tasty, not spoiled during the marinade, they must go through some stages.
Sorting stage
All collected mushrooms must be sorted, depending on the type and size. What for? Because each species of fungus has a specific marinating algorithm.
Also, on the table it will be much better to look about the same small mushrooms and one type than their platter. In addition, during sorting, pay attention to the quality of the specimens, rotten and wormy need to be thrown away.
Soak and Soak Stage
This process is not necessary for all species. It is necessary to hold if:
- Mushrooms are very dirty. They will be easier to clean from dirt and sand, if pre-soak. Water is better to add a little salt. Some species after such a bath, you can simply rinse under running water and proceed to the next stage, which saves you time. Please note that some mushrooms are best cleaned and only then soaked;
- Some types of prescription require necessarily soaking for a long period. For example, svinushki must be soaked for 2 days;
- It is not necessary to soak for a long time, because mushrooms tend to absorb a huge amount of moisture, which is undesirable.
Cleaning stage
Each mushroom has its own approach. They need to be examined, if necessary, remove the peel from the legs and cap, large caps should be cut into small pieces.
So that the mushrooms are not dark, it is recommended after cleaning to soak them in salted or acidified water.
Mushrooms, pickled without cooking for the winter
In this case, boil the mushrooms without marinade. Mushrooms that have passed the purification stage are transferred to an enameled pan filled with hydrochloric acid solution. Boil on low heat, when cooking will appear foam, it needs to be removed.
How fast the mushrooms are cooked depends on their type. For example, champignons - 25 min., Chanterelles - 30 min., Boletus - 15 min.
Mushrooms are considered ready if they sink to the bottom of the tank.
Ready mushrooms are dried and placed in prepared jars. After poured ready brine. The amount of brine is considered to require 100 ml per one can, with a capacity of 0.5 l.
You will need:
- water - 3 l;
- salt - 4 tbsp. spoons;
- sugar - 1.5 tbsp. spoons;
- vinegar - 1 tbsp. spoon;
- bay leaves - 5 pcs;
- carnation - 7 pcs;
- cinnamon - 3 g
Time: 1.5 hours
Calorie content: depends on the selected variety.
Fold all the ingredients in a saucepan and put on the fire. Initially, you need to boil the marinade without adding vinegar, after 10 minutes add vinegar. As during cooking, the vinegar will evaporate.
If you plan to eat mushrooms in the coming winter, it is not necessary to sterilize. After pouring the marinade, the jars should be covered with a lid and wrapped in a blanket until the jars are completely cool.
Mushrooms can be eaten in a month.
How to marinate mushrooms champignons with pre-cooking for the winter
All well-known and favorite champignons can also be pickled. Please note that champignons can not be rolled up, but stored in the refrigerator.
You will need:
- champignons - 4 kg;
- water - 4 l;
- vinegar - 300 ml;
- bell pepper, bay leaves.
Time: 30 minutes
Calories: 22 kcal.
Prepare champignons, peel and cook in salted water for 10 minutes. At the same time proceed to the preparation of brine. Cooked champignons give time to dry a little. After mash in marinade for 10 minutes. Marinated mushrooms roll up the banks.
If you want, immediately get pickled mushrooms - boil in marinade for 40 minutes.
How to pickle white mushrooms with vinegar for the winter
White mushroom is famous for its usefulness. They are recommended to use at least once a week instead of meat.
You will need:
- mushrooms - 3 kg;
- water - at the rate of 250 ml per liter jar;
- citric acid - 5 g .;
- salt -2.5 tablespoons per liter of liquid;
- sugar - 1.5 tablespoons per 1 l;
- peppercorns - 7 pcs .;
- laurel leaves - 4 pieces;
- vinegar - 4 tbsp. spoons;
- Carnation - 3 inflorescences.
Time: 60 minutes.
Calories: 36 kcal.
Sterilize the banks. Peel the mushrooms. Put a pot of well-salted water on the fire. As soon as the water boils, add citric acid.
Put the mushrooms and cook for 10 minutes. Periodically it is necessary to stir, that they did not sink to the bottom. Their readiness is determined by their position in the pan, if they sink to the bottom, then the mushrooms are ready.
At the same time, prepare the brine. Put all the ingredients, with the exception of vinegar and cook for 10 minutes ... Then you should add vinegar.
Spread the finished mushrooms in the jars and pour the marinade.
To store more than two months, you need to add in jars of vinegar, sunflower oil in a tablespoon, sterilize 40 minutes, roll up.
If mushrooms are stored for less than two months, then sterilize and add nothing. Just roll up and wrap to cool.
In addition, you can experiment with marinade. For hot taste add pepper-peas, for spices - cinnamon, garlic or greens.
Crispy pickled chanterelles with onions for the winter
The taste of pickled chanterelles is simply divine. And even the legs are incredibly tasty. In addition, they look very harmonious on the holiday table.
You will need:
- chanterelles - 2 kg;
- sugar - 4 tsp;
- salt - 6 tsp;
- pepper peas - 10 pcs .;
- bay leaves - 2 pcs .;
- garlic - 4-6 cloves;
- onion - 2 pcs .;
- carnation - 4 pcs .;
- vinegar - 2 tbsp. spoons.
Time: 60 minutes.
Calories: 28 kcal.
Prepare chanterelles: wash, iterate - choose the best, cut off bad areas.
Prepare the marinade - put all the ingredients in the pan, chop the garlic and onion. Boil for up to four minutes and remove from heat.
Wash the chanterelles. In a separate saucepan, pour the chanterelles with water, add salt and sugar. Boil 10 min. on low heat.
After cooking, dry the chanterelles and distribute them in prepared jars. Pour the brine evenly and close the lids tightly. Wrap the jars until cool. Banks can be turned over - put the bottom up, so you can find out which banks are badly rolled up.
A simple recipe for pickled mushrooms for the winter in banks
There is more protein in piles than in chicken fillet. In addition, they are very well stored, so many people like to pick them, and not to dry or freeze.
You will need:
- milk mushrooms - 2 kg;
- water - 4 l;
- salt - 100 g;
- sugar - 80 g;
- vinegar - 240 ml.
Cooking time: 45 minutes.
Calorie: 20 kcal.
Sterilize jars. Boil milk mushrooms, cook until they sink to the bottom. Water needs to be salted, 1 liter of water requires putting 10 g of salt. Throw the milk mushrooms in a colander, then rinse very well under running water.
Distribute milk in banks and pour marinade. After rolling banks. In the future 5 days, they will marinate. During this period, they should be in a warm place.
How tasty marinate boletus for the winter
These mushrooms will not only be a good snack for hot drinks, but will also serve as a component ingredient in various dishes.
You will need:
- mushrooms - 2 kg;
- water - 2 l;
- salt - 1 tbsp. spoon;
- sugar - 4 tbsp. spoons;
- vinegar (9 percent) - 2 tbsp. spoons;
- bay leaves - 6 pcs .;
- black pepper peas - 10 pcs .;
- carnation - 6 pcs .;
- garlic - 6 cloves.
Time: 45 minutes.
Calories: 18 kcal.
To process banks: to wash and sterilize thoroughly.
Process oil: clean and wash. It is necessary to remove all the dirt, sand, needles, remove the film on the cap and cleaning the foot. Note that if you soak them, mucus will appear, which will complicate the cleaning process. Therefore, it is better to clean them and wash them afterwards.
Boil the oil for 15 minutes and transfer to a colander.
Prepare the marinade: place all the ingredients in a bed and cook for a few minutes and remove from the heat. After add vinegar.
Ready mastava distribute the banks. In each jar must put a clove of garlic. Pour hot marinade (only from the plate) and roll up.
A quick recipe for pickled mushrooms for the winter
How to get healthy and crispy mushrooms?
You will need:
- honey agarics - how many there are;
- water - a glass;
- vinegar 9% - 30 ml;
- garlic - 2 cloves;
- pepper and cloves - 3 pcs .;
- salt - 1.5 tbsp. spoons.
Time: 45 minutes.
Calories: 18 kcal.
Mushrooms to cook. Boil need about 20 minutes. At the same time cook the marinade. As soon as the mushrooms will be ready - transfer them to the marinade and boil for 15 minutes.
Add vinegar and cover with lids. Leave the mushrooms at room temperature until finally cooled.
You can add any other spices.
Marinated Oyster Mushrooms
Oyster mushrooms are one of the most affordable mushrooms at any time of the year. They can be bought and prepared at any time. But why not stock up on and try marinated oyster mushrooms?
You will need:
- oyster mushrooms - 1 kg;
- water - 1 liter;
- salt and sugar - 2 tbsp. spoons;
- bay leaves - 3 pcs. (small);
- peas - 9 pcs .;
- vinegar - 7 tbsp. spoons;
- garlic - 3 cloves.
Cooking time: 55 minutes.
Calories: 31 kcal.
Oyster mushrooms wash and cut. Cut the legs short, as the legs themselves are very hard.
Place oyster mushrooms, spices, salt and sugar in a saucepan. As soon as the water boils, pour vinegar, cook for 20 minutes ...
Try marinade, it should be salty. If necessary, add more salt.
When the oyster mushrooms cool down, distribute them among banks and pour brine. Which covers oyster mushrooms. You can add vegetable oil on top.
Roll up and give time to cool. Also, you can insist oyster mushrooms day in the fridge and serve immediately to the table.
Useful tips on canning mushrooms
- Mushrooms that darken in the air - always kept in salty water;
- Vegetable oil will help prevent mold. Before seaming, pour a little oil into each jar; as a result, a film will appear that protects against the fungus;
- Preserve only the same species together. Each species requires its own processing technology. If you do not follow this, you can simply spoil the mushrooms;
- Pick up individuals of approximately the same size and not damaged by worms. It is clear that no one wants to eat mushrooms with worms. If the mushrooms are of different sizes, then large ones should be cut. Or separately canned small and large chopped;
- Mushrooms must be preserved during the first 8 hours after harvest;
- Be sure to sterilize the jars before placing the mushrooms and after;
- Be sure to wash and soak the mushrooms, I doubt that you will enjoy eating mushrooms with sand;
- Preservation must be kept in a dark and cool place;
- Marinated mushrooms do not have to be sealed tightly, you can use thick paper;
- You must not allow sudden changes in storage temperature, before transferring the mushrooms to the basement, you must wait until the jars have completely cooled, otherwise a fungus may appear on the surface;
- If you soak the mushrooms - make sure that the film does not appear on the surface. If it does appear, this indicates that the mushrooms are spoiled and cannot be preserved.
Preventive measures to avoid botulism
The best option in which the chance to get botulism is minimal is drying or salting. But not everyone likes such mushrooms. What then should be done?
- It is better to abandon metal lids and use nylon covers or paper;
- Choose the right recipe. Marinade should boil. If the marinade is not required for cooking, then canned food should be stored in the refrigerator for the first 10 days;
- Boil mushrooms better for at least 30 minutes;
- Botulism bacteria can withstand temperatures of 120 degrees. Therefore, sterilize banks before seaming;
- It is necessary to clean the mushrooms very well before cooking;
- Suspicious banks with muddy marinade and swollen lids should be immediately thrown away and not used.
To avoid trouble with mushrooms, you should:
- Store canned food at a temperature of not more than + 6 ° C;
- Shelf life is not more than one year;
- It is better to re-process the pickled mushrooms - cook or fry;
- Mushrooms should be pickled after picking.
Mushrooms love almost everything. And the recipes for their preparation are very, very much. So, why not treat your family with just pickled mushrooms? Enjoy your meal!
And another recipe for marinating is again - in the next video.
