Forest mushrooms are prized for their great taste and special aroma. Their high nutritional value is determined by the content of proteins, fats and nitrogenous substances. Mushrooms can be harvested for future use: dried, salted and pickled.
It is necessary
- For pickled mushrooms:
- - 1 kg of forest mushrooms (boletus, boletus, chanterelle, boletus, porcini mushrooms);
- - 1/3 cup vinegar;
- - 1 bay leaf;
- - 1 tsp. granulated sugar;
- - 5-6 peas of allspice;
- - citric acid on the tip of a knife;
- - 2 carnation buds;
- - 2 glasses of water;
- - 1 tbsp. l. salt.
- For pickled mushrooms in a slow cooker:
- - 1 kg of honey agarics;
- - 1, 5-2 tbsp. l. salt;
- - 2 bay leaves;
- - 5-7 peas of black pepper;
- - 3 carnation buds;
- - 5-6 st. l. 9% vinegar;
- - cinnamon;
- - water.
Instructions
Step 1
Marinated mushrooms
The most suitable for pickling are porcini mushrooms, mushrooms, chanterelles, boletus, podgruzdi and milk mushrooms. Select young strong mushrooms, peel them and sort them by type and size. Cut off the legs, leaving no more than 2 centimeters from the cap. Rinse the mushrooms very thoroughly in cold water and discard on a sieve.
Step 2
Pour fresh water into an enamel pot, add vinegar, coarse salt and boil. As soon as the water boils, lower the prepared mushrooms and cook over low heat, stirring gently. Do not forget to skim off the resulting foam. The cooking time is different for different mushrooms. Chanterelles are boiled for 5 minutes, porcini mushrooms - 10 minutes, and milk mushrooms - 8. For 2-3 minutes before the end of cooking, put allspice, bay leaf, granulated sugar, cloves and citric acid in a saucepan.
Step 3
When the marinade begins to lighten, and the foam stops, and the mushrooms settle to the bottom of the pan, remove them from the heat and let cool.
Step 4
Place the chilled mushrooms in clean glass jars and fill to the top with cold marinade filling. Lightly press the mushrooms on top (the marinade should cover them completely). Cover the jars with parchment paper, twine or plastic lids and store in a cool place.
Step 5
Pickled mushrooms in a slow cooker
Go through and sort the mushrooms. Then clean and rinse them thoroughly under running water. Cut large mushrooms. Pour honey mushrooms with cold water and set aside for 15-20 minutes. After this time, drain the water, and transfer the mushrooms to a removable multicooker bowl and add 600 milliliters of water.
Step 6
Close the lid hermetically, set the "Extinguishing" mode on the control panel, and set the time on the timer from 30 to 40 minutes and press the "Start" button. After 20 minutes, open the lid, collect and remove the formed foam. Add bay leaves and salt. 5 minutes before turning off the program, put peppercorns, cloves, cinnamon in a bowl and pour in the vinegar.
Step 7
After the end of stewing, leave the mushrooms in the heating mode for another 10-15 minutes. Then put honey mushrooms in clean sterilized jars, fill with hot marinade and roll up. After that, wrap the jars well and leave to cool completely.
