Mushrooms are very beneficial to the body and can be used to prepare various dishes. To preserve and pickle mushrooms, you must first prepare a special marinade.
It is necessary
- For pre-cooked marinating:
- - 1 liter of water;
- - 60 g of salt;
- - black pepper and cloves to taste;
- - a few cloves of garlic;
- - 40 ml of 8% acetic acid.
- For marinating without pre-boiling:
- - 1 glass of water;
- - 2 cups 8% acetic acid;
- - 2 tbsp. tablespoons of salt;
- - 3 teaspoons of sugar;
- - 2-3 bay leaves;
- - 5-6 carnation buds;
- - vegetable oil.
- For quick marinating:
- - 50 ml of 9% acetic acid;
- - 150 ml of sunflower oil
- - 1 tbsp. a spoonful of salt;
- - 1 tbsp. a spoonful of sugar;
- - bay leaf and black peppercorns to taste.
Instructions
Step 1
Pre-cooked pickling
First, boil the peeled mushrooms in salted water. Throw them in a colander, and after the water drains, put the mushrooms in the jars. Combine the marinade in a separate saucepan. To do this, take 60 g of salt for each liter of water, add cloves, black pepper and a few cloves of garlic to taste. After the marinade has boiled, cook it over medium heat for 30 minutes. Cool the broth and add acetic acid (40 ml per liter) to it. Stir in the marinade and pour over the mushrooms. Add 1-2 tablespoons of sunflower oil and seal the jars using sterile lids.
Step 2
Marinating without pre-boiling
It is recommended to skip the boiling step only for store-bought mushrooms, such as champignons or oyster mushrooms. In this case, you can immediately start making the marinade. Mix a glass of water with two glasses of acetic acid in a saucepan. After bringing the marinade to a boil, season with salt. Rinse the mushrooms and place them in a saucepan. This amount of marinade is enough for canning 3 kg of mushrooms.
Step 3
Cook the mushrooms until they are lowered to the bottom of the pan. To enhance the taste, add a few cloves, black peppercorns, 2-3 bay leaves and 3 teaspoons of sugar. After the broth has cooled, immediately pour it into sterile jars. Add some vegetable oil, then close the jars.
Step 4
Quick pickling
This method of pickling is quite simple and quick, however, mushrooms pickled in this way should be stored for no more than 2 weeks. Rinse the mushrooms, put them in a colander and dry a little. Fry them in a skillet without adding vegetable oil until they release the juice.
Step 5
In a separate bowl, mix 50 ml of acetic acid and 150 ml of sunflower oil, add one tablespoon each of sugar and salt, as well as bay leaves and black pepper to taste. Pour the resulting marinade over the mushrooms in a frying pan and, covering with a lid, simmer them for 10-15 minutes, stirring occasionally.
Step 6
Put the finished mushrooms together with the marinade into a deep bowl, sprinkle with diced onions and garlic, stir the mushrooms and let them cool completely. Quickly pickled mushrooms can be served immediately, rolled up in jars, or simply placed in the refrigerator for storage. Do not forget about the short shelf life of this dish.
