Russian hospitable feasts rarely do without mushrooms prepared in different ways. Naturally, hand-made blanks cannot be compared with purchased ones. Experienced housewives have their own recipes for mushroom dishes, while young ones are wondering how to pickle mushrooms for the winter.
Honey mushrooms, aspen mushrooms, boletus boletus, boletus, porcini mushrooms, champignons, russula, pigs, mushrooms, valui are suitable for winter pickling.
Tubular mushrooms are ideal for pickling if they are very young, small in size and very strong.
There are two ways to marinate mushrooms for the winter: the first involves pouring marinade over already boiled mushrooms, in the second case they are boiled in a marinade, which is then poured over.
Mushrooms pickled in the second way turn out to be much more aromatic and tasty. But over time, the brine becomes cloudy and stringy. The first option gives beautiful blanks, but they lose in taste. Therefore, each housewife should decide for herself what way to pickle mushrooms for the winter.
How to pickle mushrooms for the winter: the first way
Mushroom marinade recipe:
One and a half tablespoons of salt, 1 tablespoon of sugar and 9% vinegar about 100 ml are taken per liter of water, a little less is possible.
Everyone chooses spices based on their taste:
- garlic - 3 cloves;
- bay leaves - 3 pcs;
- cloves - 2-3 pcs;
- dill - a pair of umbrellas;
- horseradish - 1 sheet or you can spine;
- black pepper or allspice - 5 pcs;
- mustard seeds - 0.5 tsp
First, the mushrooms are cleaned, some are adjusted to size, put in cold water and, removing the foam, bring to a boil. The pre-cooking can be 2-3 minutes, or it can be increased to 10 minutes.
Then the mushrooms are either thrown into a colander for their subsequent transfer to a boiling marinade, or they do it with a slotted spoon.
Mushrooms are boiled in a marinade for about 20 minutes. A sure indicator of readiness is a light transparent brine. Then the usual procedure of unfolding into jars, filling with marinade, capping.
How to pickle mushrooms for the winter: the second way
This method involves boiling the mushrooms separately from the marinade. For 1 liter of water, citric acid 2 g and salt 50 g are added. Champignons, aspen mushrooms and porcini mushrooms are boiled for 25 minutes, honey mushrooms - at least half an hour, butters and boletus mushrooms are enough for 15 minutes.
It is not difficult to determine the cooking time and simply by eye - ready-made mushrooms settle to the bottom of the dish.
Boiled mushrooms are thrown back in a colander and then laid out in pre-sterilized jars, filled with boiling marinade, the jars are rolled up.
A liter jar will require approximately 200 ml of marinade.
9% vinegar in the marinade can be replaced with vinegar essence, for 1 liter of water - 1 teaspoon. It is added only to the finished marinade, after it has boiled for 10 minutes.
If pickled mushrooms are supposed to be stored for a long time, then it is better to add a little vegetable oil.
A safer way of harvesting, in order to avoid botulism, is to close the jars with nylon lids. But this option, of course, is not for long-term storage - 2 months, no more. Mushrooms intended for storage for the whole winter are rolled up with metal lids.
Here are two easy ways to pickle mushrooms for the winter. After about a month, you can serve pickled mushrooms to the table.
