In the midst of the mushroom season, you need to rush to prepare jars for the winter with these marinated and salted gifts of nature. And although the shelves are full of similar products, mushrooms picked with your own hands will always be tastier. By the way, it is also more useful, because you certainly will not put chemistry in conservation.
It is necessary
- For pickled mushrooms:
- - 1.5 kg of mushrooms;
- - carnation;
- - allspice;
- - black peppercorns.
- For brine:
- - 1 liter of water;
- - 2 tbsp. Sahara;
- - 2 tbsp. salt;
- - 4 tablespoons 9% vinegar.
- For pickled mushrooms:
- - mushrooms (milk mushrooms, saffron milk caps, volushki);
- - salt (for 1 kg of mushrooms 30-40 g of salt);
- - greens of your choice (dill, parsley, currant leaves, cherries, and so on).
Instructions
Step 1
To pickle mushrooms, first sort through them. Leave young, small and strong. The rest can, for example, be fried with potatoes. Peel mushrooms for pickling, if it is butter, remove the film from the cap and the skirt on the leg. Scrape the leg of boletus and boletus boletus. Wash the mushrooms. Cut into pieces, taking into account the fact that they will still boil and become smaller. Pour in water and put on the fire to boil.
Step 2
After boiling, cook for 10 minutes, then drain the water, add the brine, spices and cook further. For brine, dissolve 2 tbsp in 1 liter of water. sugar, 2 tsp. salt and 4 tbsp. 9% vinegar. Boil the mushrooms in brine until they settle to the bottom. After that, put them in jars, cover them with lids and put them to sterilize.
Step 3
Pour water into a large saucepan, heat it a little, place the jars of mushrooms in it so that the water is up to the shoulders. Do not tighten the caps, otherwise they will rip off. Heat the water until it boils, then reduce the heat and sterilize the mushrooms for half-liter jars for 20 minutes, for liter jars - 40 minutes. Remove from water and roll up immediately. Cover the jars with a blanket and keep until cool.
Step 4
For cold pickling of mushrooms, you need a barrel or enamel pot. Scald it with boiling water, then cool. Collected mushrooms, better milk mushrooms, mushrooms, volnushki, peel and wash. It is better to salt each species separately.
Step 5
Place the mushrooms in a container, sprinkling with salt and shifting with currant leaves, cherries, dill and parsley. Press down with a wooden circle or a large plate, put the load. The mushrooms will give juice and begin to ferment, first keep them in the room for a couple of days, then transfer them to a cold room. They will be ready in 3-4 weeks. The good thing about this method is that you can add new mushrooms. Just put them on top of the settled ones, also sprinkling with salt.
