Autumn mushrooms are the most widespread mushrooms in central Russia. Their numerous colonies appear on tree trunks, stumps and logs at the end of August and delight mushroom pickers until the first frost. Honey mushrooms are the most delicious among lamellar mushrooms (with the exception of milk mushrooms and mushrooms). They are suitable not only for soup and roast, but also for freezing, drying, pickling and pickling. Many experienced housewives have their own secrets of these homemade preparations, including branded recipes for pickled mushrooms.
It is necessary
-
- Autumn mushrooms
- For the marinade (for 1 liter of water):
- vinegar 9% - 50 ml
- sugar - 2 tablespoons
- salt - 4 tsp
- bay leaf - 1 pc.
- cloves - 2 - 3 pcs.
- black and allspice pepper - a few peas
Instructions
Step 1
Sort and sort the collected autumn mushrooms. Small and medium-sized mushrooms are suitable for the marinade. Large ones are better to dry. The legs of adult honey agarics are coarse-fibred; it is recommended to cut them off.
Step 2
Soak the honey agarics in water for a short time to make it easier to free them from sand, earth, leaves and other forest debris. Rinse thoroughly with cold running water. In this case, the caps of the mushrooms will also be cleared of the characteristic brownish scales.
Step 3
Take an enamel or stainless steel pot. Put honey mushrooms in it, cover with water and bring to a boil. Drain the mushrooms, rinse thoroughly again and fill with fresh water. After the water boils, cook for another 30 to 40 minutes.
Step 4
Do not pour out the mushroom broth, as you will be making the marinade on it. Drain it into a separate container and measure the volume in liters using a measuring container. Measure out the right amount of ingredients and add them to the broth. Bring the marinade to a boil, pour mushrooms over the mushrooms and boil for 15 minutes.
Step 5
While the marinade is boiling, sterilize the jars and lids, the easiest way to do this is in an oven heated to 160 ° C. Place the washed, wet jars in the oven and heat them until dry. Do not overdo it or the glass may shatter. If you don't have an oven, steam the jars (for example, over the spout of a kettle) or simmer in water in a large saucepan for 15 minutes. You need to put a rag or plank at the bottom of the pan so that the jars do not burst.
Step 6
Arrange the mushrooms in jars, pour over the marinade and immediately close the lids. Store pickled mushrooms in a cool, dark place (refrigerator, cellar, garage).
