The method of harvesting mushrooms using spices, acetic or citric acid, sugar and salt is called pickling. Delicious pickled mushrooms on your table will delight you with their delicate aroma and amazing taste.
It is necessary
-
- 1 kg of mushrooms;
- 1/2 glass of water
- 1/3 cup table vinegar
- 1 tbsp salt;
- 1 tsp Sahara;
- 5 peas of allspice;
- cloves to taste;
- Bay leaf;
- 1-2 g of citric acid.
Instructions
Step 1
Most suitable for pickling are porcini mushrooms, boletus mushrooms, aspen mushrooms, honey agarics, boletus and mushrooms. Take from them strong, young mushrooms without the slightest wormhole. It is advisable to marinate each species separately, especially if there are many of them. Sort mushrooms by type and size.
Step 2
Clean, cut off the legs. Rinse thoroughly several times in cold water, changing it each time. Then place the mushrooms on a sieve to dry. So that you do not have to re-process the mushrooms and completely replace the marinade, do not spare water when rinsing.
Step 3
Cut the large caps in half or into four parts, dissolve the legs of boletus, boletus or porcini mushrooms across into slices 2-3 cm thick (marinate them separately from the caps).
Step 4
Remove the skin from the oil caps. To facilitate this process, immerse them in salted boiling water for 2-3 minutes, then rinse with water. To prevent the marinade from becoming dark and ugly when pickling mushrooms, pour boiling water over them and then rinse with cold water. Soak Valui before pickling, boil in salted water and rinse.
Step 5
Pour water, vinegar and salt into an enamel bowl. When the water boils, dip the prepared mushrooms in it and cook over low heat, stirring gently. The duration of cooking depends on the size, type and age of the mushrooms. Most often, it lasts, counting from the moment of boiling, 8-10 minutes. Boil such mushrooms with dense pulp as aspen mushrooms, champignons, white mushrooms for longer: 20-25 minutes, honey mushrooms - 30 minutes, chanterelles - 25 minutes, and mushroom legs - 15-20 minutes.
Step 6
Remove foam that appears during cooking with a slotted spoon. Finish boiling when the foam stops, the marinade begins to brighten, and the mushrooms settle to the bottom. Add sugar, allspice, bay leaves, cloves and citric acid to the saucepan 2 minutes before the end of cooking. Cool the finished mushrooms quickly, put them in jars and pour the remaining marinade to the top.
Step 7
Store mushrooms in a cool place at 8 ° C. Consume them 25-30 days after pickling.
