Pickled mushrooms are one of the most popular preparations for the winter, for which almost all types are suitable - from conditionally edible gobies to noble mushrooms. This technology allows you to preserve the unsurpassed taste of the product, and also insures against possible bacteria and botulism by adding vinegar or citric acid.
There is more than one recipe for the winter of this seaming, however, it is worth considering the varieties of mushrooms used and correctly follow all the recommendations and instructions for their pre-treatment.
How to prepare mushrooms for pickling
Despite the fact that a large number of types of mushrooms can be rolled with vinegar, the preparatory steps remain practically unchanged for any recipe.
Do I need to boil and what
Before closing the mushrooms in a jar, they must be boiled in any case, and how long this process takes depends on the type of product. The average duration of heat treatment varies around 45 minutes. However, there are a number of factors that are worth considering.
It is not recommended to boil dense and softer mushrooms in one container. For example, white and boletus should not be combined with flywheels or boletus. Given the different time to reach readiness, the latter will turn into porridge during the heat treatment.
You should not load boletus and boletus into the pan if you are striving to get the perfect result. In the case of such a neighborhood, the color will be spoiled both for mushrooms and for decoction.
Advice: do not cook large and small items together. In this case, it is worth either distributing into different containers, or grinding those that are larger.
How to clean and cut
When preparing for each type of mushroom, there should be a different approach, but first of all, it is worth wiping the raw materials from excess sand and earth, and then rinse thoroughly in water. One condition should be taken into account - some varieties actively absorb moisture, so the washing procedure must be done extremely quickly.
Do not use dubious and wormy mushrooms. In this matter, you should not be greedy in an effort to prepare as much as possible - even a small amount of worminess will be noticeable in the marinade, which is far from aesthetically pleasing, and it is unlikely that anyone will want to taste such a “delicacy”.
If you are going to pickle russula, milk mushrooms or boletus, you need to peel off the top layer of the cap. So that the skin of the latter is easily removed, place the mushrooms for a couple of seconds in a boiling liquid. We also recommend using gloves when cleaning to keep your hands free of stains.
At the waves, the terry edge is necessarily removed. They, like milk mushrooms, need to be soaked for a long time with periodic water changes.
After cutting, place the boletus in a salted liquid with a couple of drops of citric acid to preserve their color and prevent the product from turning black when exposed to air. With chanterelles, everything is much simpler - just cut off the part close to the mycelium and wipe the forest debris.
Advice: separate the caps from the legs, because these parts have a different density and, accordingly, a different cooking period. Pickle should be in separate containers, however, if you do it in the form of an assortment, cut the legs into smaller pieces.
Marinade preparation
There is a basic marinade with vinegar - it contains all the necessary components in balance, which are responsible not only for taste, but also for the proper storage of winter preparations.
Calculation of ingredients per 1 liter
On average, 1.5 tablespoons must be added to 1 liter of water. rock salt and one granulated sugar, as well as 50-100 milliliters of table vinegar (9%). Use water for harvesting only purified through a filter or well or bottled. This will ensure that the mushrooms will stand for the entire winter season.
To prepare the marinade, the liquid, together with bulk components, is boiled for about five minutes until sugar and salt are completely dissolved, and then removed from the burner and vinegar is added.
Advice: To expand the flavor spectrum of the marinade, you can add any spices. Lavrushka, various types of pepper, cloves, as well as dill seeds, oak or horseradish leaves, and garlic are considered the most frequent. Piquancy will give a pod of hot pepper or grain mustard.
Pickling recipe without sterilization
Cooking without pasteurization allows you to get a snack that will crunch, even after standing for more than one month. The secret lies in the absence of excessive heat treatment. This simple recipe in jars will tell you step by step how to prepare an appetizer tasty and fast enough. For this recipe, absolutely any mushroom is suitable - camelina, mushroom or white, it all depends on your preferences.
Ingredients
Servings: - + 20
- Mushrooms 1 kg
- Salt 10 g
- Allspice 5 peas
- Granulated sugar 20 g
- Black pepper 5 peas
- Bay leaf 2 pcs.
- Carnation spicy 3 pcs.
- Table vinegar (9%) 100 ml
- dill inflorescences 3 pcs.
per serving
Calories: 17 kcal
Proteins: 1.6 g
Fats: 0.4 g
Carbohydrates: 1.8 g
45 min. Video recipe Print
- caloric content - 83.3 kcal;
- proteins - 1.8 g;
- fats - 6.6 g;
- carbohydrates - 4.2 g.
- mushrooms - 400 g;
- olive oil - 50 ml;
- fresh thyme (twigs) - 5 pcs.;
- garlic cloves - 3 pcs.;
- red vinegar (wine) - 50 ml;
- granulated sugar - 1 tbsp;
- table salt - 0.5 tbsp;
- grain mustard - 1 tsp
- Cut clean mushrooms into medium pieces, soak briefly in a weak salt solution with the addition of lemon. After recline in a colander, rinse. Place in a saucepan, pour in cold water and boil for about 20 minutes. Skim off the resulting foam regularly.
- Prepare the marinade - add garlic slices, thyme, oil, sugar, mustard and salt to a liter of water. After boiling, leave for 7 minutes on the stove, then add red vinegar and mushrooms. Cook for four more minutes.
- Catch the mushrooms with a slotted spoon, put in a tight container. After the marinade has cooled sufficiently, pour it into a common container. Cover with a lid and place on a shelf in the refrigerator. Shake the snack periodically.
- calorie content - 16 kcal;
- proteins - 1.6 g;
- fats - 0.4 g;
- carbohydrates - 1.6 g.
- fresh mushrooms - 1.2 kg;
- citric acid - ½ tsp;
- carnation - 4 inflorescences;
- laurel - 2 sheets;
- table salt - 2 tsp;
- allspice - 4 peas;
- granulated sugar - 3 tsp
- Sort the mushrooms, clean. It is better to give preference to small, the same size. If there are none, then divide the large ones into several parts, simultaneously checking the presence of “living creatures” inside. Boil in half a liter of water until tender (about 25 minutes), drain, rinse.
- Dissolve spices and salt with sugar in 700 ml. Add mushrooms and leave on the stove for another quarter of an hour. Throw in a lemon. Sort into banks. Seal tightly.
- calorie content - 19.4 kcal;
- proteins - 2.2 g;
- fats - 0.5 g;
- carbohydrates -1.5 g.
- champignons - 1 kg;
- buds of spicy cloves - 2 pcs.;
- salt - 1.5 tbsp;
- garlic - 5 cloves;
- granulated sugar - 1 tbsp;
- table vinegar (9%) - 90 ml;
- laurel - 2 sheets;
- sweet peas - 4 pcs.
- Rinse the mushrooms in running water. Boil for 20 minutes in liquid with the addition of one tablespoon of vinegar. After recline to drain.
- Prepare a spicy marinade from bulk ingredients and spices. For it you will need one liter of liquid. Pour the mushrooms into the pan, and after ¼ hour add the remaining vinegar. After three minutes, distribute the snack in sterilized jars. Twist.
Boil the sorted, peeled and, if necessary, chopped mushrooms in water for a quarter of an hour, then put them in a colander and wait for the liquid to drain completely.
At this time, in another saucepan, mix all the spices with half a liter of water, boil for 5 minutes. After a few minutes, pour in table vinegar in a thin stream, add mushrooms. Boil in brine for 40 minutes.
During this time, prepare the jars. They, like the lids, must be sterilized over steam. For containers with a nominal value of 0.5 liters, it will take 15 minutes.
Arrange the mushrooms along with the marinade in prepared jars. Twist. Flip over and cover with a blanket.
For greater insurance, you can sterilize the seams: cover the already filled containers with lids and place them in a large saucepan, line the bottom of which with a cloth. In this way, you will prevent the container from fidgeting in the dishes. Then pour hot water up to the level of the shoulders of the jars and boil for about 15 minutes. Then twist, being careful not to let air in.
Recipe for homemade canned mushrooms with vinegar
An exquisite appetizer with an Italian accent, which is given to the dish by fragrant thyme and spicy mustard. Such a delicacy will be ready after three days, however, you can stock up on it for the winter, placing it not in a container, but in sterile jars. If desired, vinegar can be replaced with ordinary table vinegar, only then the taste will not be so original.
Servings: 8
Time for preparing: 30 minutes
The energy value
Ingredients
Step by step cooking
Advice: sprigs of thyme can be replaced with rosemary in case of difficulty finding the first one.
Recipe for pickled mushrooms without vinegar
Many housewives do not add vinegar to the blanks. This is due to the fact that it is quite harmful to the body, especially to the liver. A healthier alternative, citric acid, is often used. The result is mushrooms that are as close to fresh as possible.
Servings: 24
Time for preparing: 1 hour
The energy value
Ingredients
Step by step cooking
Important: You can control the quality of the spin of the containers by turning the container over several times. If you notice a trail of bubbles from the bottom to the lid, you made a mistake when seaming.
Recipe for canned champignons at home
Champignons have a not too pronounced aroma. However, the advantages are undeniable - this mushroom, with the right approach, turns into a wonderful snack and is available at any time of the year, and cooking without sterilization is also possible.
We suggest that you familiarize yourself with the recipe for pickled champignons, for which you should give preference to a small-sized product. Using this technology, you can also harvest oyster mushrooms.
Servings: 20
Time for preparing: 45 minutes
The energy value
Ingredients
Step by step cooking
Advice: store the workpiece in a place with low light and moderate temperatures.
If you have never been involved in the preservation of pickled mushrooms before, but only made salted ones, we recommend trying to prepare a couple of jars for each recipe - this way you will surely decide on your favorite seaming. Photos and videos will help to avoid mistakes. Good luck!
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Everyone is familiar with the situation when, going for mushrooms in the nearest forest, sometimes you don’t know what you will be able to find and collect in the end. It's like a pleasant lottery, where the prize can be yummy for dinner, fried, boiled, baked mushrooms with all the sauces and all the side dishes. What if you hit the jackpot? You came to the forest, and there are apparently invisible mushrooms. And you can’t leave it, and the question is brewing, but where to put them in such numbers then? Do not eat in the evening, they will spoil in the refrigerator. Familiar situation? You stand looking at all this beauty on the stumps and under the trees and feel sad. But there is no need to be sad, because we will harvest mushrooms for the winter, in all possible ways. In today's article, I want to show the most delicious and simple recipes for preparing pickled mushrooms for the winter in jars.
Pickled porcini mushrooms for the winter - wait a recipe for cooking and preservation
I'll start with porcini mushrooms, firstly, because I love them very much, and secondly, because so many people are looking for recipes for how to prepare porcini mushrooms for the winter. I believe that pickling is one of the most reliable and delicious ways to preserve mushrooms. They are well stored and ready to use, you just need to open the jar. Of course, dried mushrooms will allow them to be fried or cooked in soup, just like frozen ones, but we'll talk about that another time. Now about how to preserve mushrooms for the winter in jars.
Since it is not possible to know exactly how many kilograms of mushrooms you can bring from the forest in advance, I will give approximate volumes and will start from the amount of marinade that will be required for preservation.
To pickle porcini mushrooms you will need:
- white mushrooms, fresh
- salt - 1 tablespoon,
- sugar - 3 tablespoons,
- vinegar 9% - 80 grams,
- peppercorns - 6 peas,
- allspice - 6 peas,
- bay leaf - 3 pieces,
- garlic optional - 1 clove per jar.
Cooking:
1. Be sure to prepare pre-sterilized jars. Small jars are suitable for pickling mushrooms, but you can use any that you have at home. It is also easy to buy jars in the store. But do not forget to buy lids for them. Lids also need to be sterilized. To do this, it is enough to boil them in a saucepan for about 5 minutes.
2. Clean the mushrooms from the remnants of the earth and forest debris. To do this, rinse them with your hands under running water, and cut off the tips of the legs with a knife in those places where the soil has eaten.
Then, pour water into a large container and rinse the mushrooms. By the way, if salt is added to the washing water, then all the worms and larvae that were hiding in them before will come out of the mushrooms.
3. Put the mushrooms in a large saucepan or basin, fill with water to cover them completely and place over medium heat. Let the mushrooms boil and reduce the temperature a little so that the water with the emerging foam does not run onto the stove.
The foam during the boiling process must be removed, it contains the remains of dirt and debris that could not be washed off with water. It often happens that something small goes unnoticed or is hidden somewhere in the cracks and folds of the fungus.
Boil porcini mushrooms should be no more than half an hour. I usually cook for the first time for only 15 minutes, since noble mushrooms do not require long cooking, boiling too long only deprives them of their taste and overcooks them.
4. After 15 minutes of boiling, remove the mushrooms from the stove and drain them. The first water is poured out, we will not need it for the marinade, as it will still not be clean enough and a little slippery. Discard the mushrooms through a sieve or colander, if there are a lot of them, then in batches.
5. Prepare a marinade to marinate mushrooms for the winter. There are a lot of marinade recipes. In this version, a sweet and sour version is offered, which is somewhat similar to a marinade for harvesting cucumbers. Although, I know that some people do not like to add sugar when pickling mushrooms, but I think this is a matter of taste.
To prepare the marinade, pour a liter of water into a separate pan, pour salt and sugar into it, put spices (except garlic, it must be put at the bottom of the jars before putting the mushrooms), then put on fire and bring to a boil.
6. Add vinegar to the boiled marinade and remove immediately from the heat. Stir and pour over hot, freshly boiled mushrooms with this marinade. Mushrooms should be completely covered. That is, if you have a lot of them and the marinade is not enough, then prepare another portion with the same proportions and add. This will take quite a bit of time.
7. Put the mushrooms in the marinade (in the right amount) back on the fire and bring to a boil, this is necessary for additional sterilization.
8. Using a large spoon or ladle, place the marinated mushrooms in prepared jars (if you add garlic, put one clove at the bottom of the jar). Try to fill them to the very top with liquid. Your mushrooms will float to the top of the jar by themselves, you don’t need to press them with anything.
Cover with hot, freshly sterilized lids and twist.
Turn the twisted or rolled jars over onto the lid and leave to cool at room temperature.
There is another way to put mushrooms in jars, in which boiled mushrooms are first placed in a jar, and then poured with a clean marinade on top. It is also quite suitable, and if you are used to closing jars this way, then use it. For me, the first method seems more reliable, since in this case there is absolutely no air between the mushrooms, and therefore the likelihood that the cans will then explode.
Pickled mushrooms for the winter - mushrooms in a classic marinade
In principle, mushrooms are also a very good and tasty type of mushroom. It is especially great to marinate them if they are small. Such mushrooms are very cool to harvest whole for the winter. Then it’s interesting to eat and in jars they look just wonderful.
If you delve into the pickling recipe, then there is no big difference with how porcini mushrooms are prepared for the winter. Only the recipe that you change to your taste can differ. Put a little more sugar or salt, add bay leaf, pepper, garlic. You can even add a little onion to honey agarics. It is placed in small pieces at the bottom of the jar, before putting hot mushrooms there and pouring the marinade. That is, just like garlic.
For those who want to see how marinated mushrooms are prepared for the winter, I suggest watching the video version of the recipe.
For pickling mushrooms according to this recipe, you will need for 1 liter of water in the marinade:
- 1 tablespoon salt
- 1 tablespoon sugar
- 5 pieces. black peppercorns,
- 5 pieces. cloves,
- 5 pieces. bay leaf.
The pickling process is considered in great detail. Mushrooms for the winter according to this recipe are very tasty and are perfectly preserved for a long time.
Pickled mushrooms for the winter without vinegar - butter with citric acid
In order not to repeat myself, I will tell you about an alternative way to pickle mushrooms for the winter - without vinegar.
For a very long time I have heard the opinion that pickling in vinegar is harmful and many have begun to refuse it. Vinegar, of course, has an alternative to deliciously preparing mushrooms for the winter - this is the most common citric acid. It also affects the taste of the product. I tried pickled mushrooms with citric acid, but did not form a categorical opinion that such mushrooms become tastier. I'll leave it up to you to decide what tastes best for you.
And about how to pickle mushrooms without vinegar, I'll tell you. For example, let's take boletus, because these mushrooms are also often found in our forests, and their preparation is slightly different from others.
To prepare butter for the winter without vinegar, you will need:
- fresh oils,
- salt - 1 tablespoon,
- sugar - 2 tablespoons,
- citric acid (powder) - 1 teaspoon,
- peppercorns - 4 pcs,
- allspice - 1 pc,
- bay leaf - 2 leaves.
Cooking:
1. The first and most important thing to remember when preparing butter. If you are going to remove the film from the caps, do not wash the mushrooms beforehand. The film becomes very slippery and extremely difficult to remove.
In general, this is a matter of long debate about whether it is worth removing the film from the hats with oil. In this mushroom pickers are divided into two camps. Some say that the oil is bitter because of the film, others argue that the taste does not deteriorate. But I can find one common purpose in this. With a film of oil, they make any broth and marinade slimy-thick. If you don't like it, be sure to shoot the film.
The film is removed from dry mushrooms before washing. It's almost like peeling a potato in its jacket. Take a knife and pick up the edge of the film on the hat with the plane of the blade and pull. The film will peel off almost completely, leaving only a white clean hat.
Peeled butternuts are very tender and tasty.
2. Clean the legs of the oil from the remnants of the earth and dark spots, then put them in a saucepan and fill with water so that it covers them completely.
3. Put the pot on the fire and let it boil. The mushrooms will constantly float up, so stir them and swap the top and bottom layers.
4. Be sure to remove the emerging foam with a spoon and discard.
5. Boil the mushrooms for 20 minutes, then drain the water. Rinse the mushrooms in running water from the rest of the broth.
6. Prepare the marinade in a separate saucepan: dissolve salt, sugar and spices according to the recipe for 1 liter of water. Bring to a boil and add citric acid. Let simmer for 2 minutes and remove from heat.
7. Arrange the butterflies in sterilized jars, but without filling them to the very brim, but only over the “shoulders” of the jar. That is the place where the bank begins to narrow.
8. Pour the freshly boiled marinade over the mushrooms and immediately screw on the sterilized lids. Turn over and wrap with a towel.
Mushrooms for the winter can be prepared in a variety of ways, as long as they are edible. Of course, they all differ in both taste and aroma, so pickling and salting most often occur according to a special technology. There are also universal ways to cook mushrooms for the winter, which are suitable for all their varieties at once. Nevertheless, before pickling certain mushrooms, it is better to understand their features, primary preparation, cooking time, frying, salting, etc.
Mushrooms for the winter can be salted or pickled raw, pre-boiled or fried. For boiled and fresh mushrooms, special brines are used, but vegetable or butter is simply added to fried ones. Along with the mushrooms, fragrant leaves, herbs, roots, garlic, etc. also get into the jars. For brine, they use the most ordinary water and add salt to it. If we are talking about the marinade, then sugar and vinegar are also added to these ingredients. Sometimes black and allspice peas are added to them.
Mushrooms for the winter, modern housewives are most often placed in ordinary glass jars, where they are stored until needed. This simple preservation method makes it easy to keep food fresh and tasty, no matter how they are prepared. At the same time, they will feel great in any cool place (balcony, cellar, pantry), without taking up space in the refrigerator.
In winter, prepared mushrooms make delicious hodgepodge and other first courses, salads, meat, fish, etc. They are also put in pies and pies, added to cereals and sauces. At the same time, pickled or salted mushrooms themselves are an excellent snack for any meal.
This recipe came to Russian cuisine from Siberia and quickly fell in love with all housewives without exception. You can find the necessary ingredients not only in the northern latitudes, so the preparation of products will not be difficult. This cooking method is suitable for any edible mushrooms. During the salting process, the mushrooms will secrete juice, which will rise above the lid - it should be removed.
Ingredients:
- 5 kg of mushrooms;
- 1 kg of salt;
- 7 sprigs of juniper;
- 3 oak leaves;
- 3 sheets of horseradish;
- 15 cherry leaves;
- 15 currant leaves.
Cooking method:
- Put juniper leaves in a wooden bowl and pour boiling water over them.
- Cover the tub with a towel and leave for 30 minutes.
- Remove the juniper from the tub, drain the water, and in its place put part of the leaves of cherries, currants and horseradish.
- Peel the mushrooms with a brush and put in a tub in layers, alternating with leaves.
- Salt each layer a little.
- Fold gauze in three layers and cover the dish with mushrooms with it. Pour all the remaining salt onto cheesecloth.
- Put another similar piece of gauze on top of the salt, then cover everything with a lid and put a load on top.
- Store the tub with mushrooms in a cool place for 2 months, then you can arrange the mushrooms in jars for longer storage.
Interesting from the network
Many housewives prefer to preserve raw mushrooms right away, but it’s better to find a couple of minutes and boil the main ingredient of the dish. Firstly, it will make the mushrooms stronger, and secondly, it will definitely exclude the possibility of poisoning. The recipe is suitable for any mushrooms. If you have mushrooms that contain bitterness, increase the cooking time to 30 minutes. We are talking about chanterelles, mushrooms, rubella, etc.
Ingredients:
- 1 kg of mushrooms;
- 60 g of salt;
- 2 stalks of dill;
- 2 leaves of horseradish;
- 1 onion;
- 3 cloves of garlic.
Cooking method:
- Rinse mushrooms, dry and place in an enamel saucepan.
- Pour the mushrooms with salted water and cook until cooked (depending on the variety - from 5 to 30 minutes).
- Remove the mushrooms from the pan and put in a colander, rinse with water and let it drain.
- Grind onion, garlic dill and horseradish leaves.
- Put the mushrooms in jars, salt, add herbs, onions and garlic.
- Put under oppression for 6-8 days, then close the jars with lids and store in a cool place.
This recipe is relatively simple and perfect for marinating chanterelles. These mushrooms are quite unpretentious, so the process does not take much time. By the way, chanterelles are best eaten in a pickled form - other methods of their preparation significantly lose to such a delicious winter dish.
Ingredients:
- 3.5 kg of chanterelles;
- 3 art. l. salt;
- 1 cup of sugar;
- ¾ cup vegetable oil;
- 2 bay leaves;
- 5 black peppercorns;
- 5 peas of allspice;
- 1 glass of vinegar.
Cooking method:
- Rinse the mushrooms, cut into large pieces and boil for 20 minutes.
- Transfer the chanterelles to a colander and let the water drain.
- Boil water in a separate saucepan, put salt, sugar and bay leaves in it.
- Add both types of pepper, vegetable oil and vinegar.
- Boil the marinade a little, then put the chanterelles in it and cook for another 7 minutes.
- Put the mushrooms in clean jars, pour over the marinade and sterilize for 10 minutes.
- Roll up the jars with lids, turn them upside down and wait for them to cool completely.
This salting method is suitable for almost any mushroom, but it is the white ones that turn out to be the most delicious and fragrant with it. In addition, these mushrooms are rightfully considered one of the most beloved and popular. Novice cooks will appreciate the speed of cooking this dish. Unlike many salting options, this one does not require lengthy preparation and sterilization.
Ingredients:
- 2 kg of white mushrooms;
- 3 cloves of garlic;
- 3 ½ cups of water;
- 3 sprigs of dill;
- 3 art. l. salt;
- 3 art. l. vinegar.
Cooking method:
- Sort the mushrooms, rinse under cold water and cut them into large pieces.
- Put the mushrooms in a saucepan with water, cook after boiling for 30 minutes.
- Add salt and vinegar, stir and boil a little more.
- Put the peeled garlic cloves and dill in jars.
- Put mushrooms in jars, pour marinade, roll up lids.
Fried mushrooms for the winter will require a lot of time to prepare, but in the end you get a very tasty snack that will definitely come in handy in the cold season. Be sure to change the water to the mushrooms during cooking, so that all unwanted elements and mucus are gone from them. To get a more delicate taste of the dish, replace vegetable oil with butter. Fry small mushrooms whole, and large ones - cut into several parts.
Ingredients:
- 2 kg of mushrooms;
- 500 ml of vegetable oil;
- 3 tsp salt.
Cooking method:
- Place the mushrooms in a large saucepan, cover with salted water and leave for 3 hours.
- Change the water, cook the mushrooms for 15 minutes, then rinse.
- Change the water again and cook the mushrooms for another 10 minutes.
- Rinse the mushrooms, put them in a colander to drain the water.
- Heat the pan and put the mushrooms on it, fry until the liquid has completely evaporated.
- Add oil and continue cooking for 30 minutes, constantly stirring the contents of the pan.
- Salt the mushrooms, fry a little more and place in sterilized jars.
- Pour the remaining oil in the pan into the jars.
- Sterilize jars with mushrooms for 2 hours in boiling water, then roll up the lids.
Now you know how to cook mushrooms for the winter in jars according to a recipe with a photo. Bon appetit!
Mushrooms in jars are stored for several years, delighting all guests and household members with their piquant taste and forest aroma. With them, any dish becomes more interesting and rich, and the festive table is complemented by another amazing appetizer. Every caring housewife should know how to pickle mushrooms for the winter, so it's time to heed the advice of professionals and start conservation:
- Before cooking mushrooms, leave them in salted water for a couple of hours to remove all the mucus;
- For salting mushrooms, it is best to use wooden utensils;
- In the process of cooking mushrooms, do not forget to remove the foam;
- To fry mushrooms, use butter or ghee - this will make the dish more tender and fragrant. Nevertheless, mushrooms drenched in vegetable oil will also be quite tasty;
- Mushrooms should be boiled before salting so that they do not lose their shape during storage.
Everyone who has ever tried pickled porcini mushrooms forgets about the existence of purchased pickled champignons. But, alas, not everyone decides to cook pickled porcini mushrooms for the winter in jars on their own. And you know, until recently, for me, cooking pickled porcini mushrooms for the winter was some kind of incomprehensible sacrament, and it was easier for me to buy ready-made mushrooms in jars than to cook pickled porcini mushrooms at home.
But this year I came across a very successful mushroom marinade recipe, which was kindly shared with me by my mother’s sister, who is also a pro in conservation, a culinary specialist I respect and just a wonderful woman. She also told me how to properly preserve pickled porcini mushrooms with vinegar, how to prepare mushrooms and which porcini mushrooms are suitable for pickling in jars, and which are better to fry or dry.
Especially for you, dear friends, I have prepared a whole story on how to pickle porcini mushrooms at home in order to give you confidence in your abilities in such a responsible matter as pickling porcini mushrooms. Meet: pickled porcini mushrooms - a step-by-step recipe with pictures on the Home Restaurant website.
Ingredients:
- 1-1.2 kg of white mushrooms
- 7-8 black peppercorns
- 3-5 allspice peas
- 3 pcs. Bay leaf
Marinade for mushrooms:
- 1 liter of water
- 130 ml. 9% vinegar
- 2 tbsp Sahara
- 4 tsp salt
How to pickle porcini mushrooms in jars:
To preserve, we need not old and not very spoiled-looking porcini mushrooms. Pickling porcini mushrooms will be more pleasant if you pick the porcini yourself in the forest. But it's okay if you buy porcini mushrooms in the market. The main thing is that the toadstools do not get caught.
These mushrooms are ideal for pickling: completely white, small in size, and preferably without worms.
Quite adult porcini mushrooms, in which the cap is green or brown below, it is better not to use for conservation. Such substandard white mushrooms can be fried or dried.
So, to cook pickled porcini mushrooms at home, first of all, fill the mushrooms with cold water, wash, clean, and cut into such large pieces. Do not be afraid of this size of cutting, because after we boil the porcini mushrooms, they will lose 30% of their volume.
In order for our porcini mushrooms to turn out delicious for the winter and retain their appearance, after cooking, rinse the mushrooms with cold running water. Rinse until the mushrooms in a colander are cold.
Now we are preparing the marinade for mushrooms: pour water and vinegar into the pan, also pour salt and sugar. Stir, cover, put on the stove and bring to a boil.
We send the washed porcini mushrooms to the boiling marinade, bring to a boil and cook for 15 minutes, constantly stirring the mushrooms with a slotted spoon.
Since we are preparing marinated porcini mushrooms in jars for the winter, we need to prepare these same jars in advance. We sterilize jars with lids in any convenient way. At the bottom of each jar we lay out a bay leaf, a few peas of black and allspice. To make pickled porcini mushrooms even more fragrant, you can add a few cloves to the jar.
Then, with the help of a ladle, we lay out the porcini mushrooms along with the marinade in jars. Fill jars with mushrooms should not be too tight, approximately to get 70% mushrooms, and 30% marinade. From this portion, I have a little marinade left, this is normal.
In this article, we decided to offer not only various recipes for pickled mushrooms, but also consider in detail all aspects of their preparation and preservation. Since such blanks are associated with a high risk of poisoning, we advise you to be careful when picking mushrooms and comply with technological requirements regarding their heat treatment and storage conditions.
Mushrooms are a valuable product containing vegetable proteins, trace elements and vitamins. Experienced mushroom pickers think over the options for harvesting them in advance, even in the process of harvesting the forest harvest. Some prefer mushrooms dry or freeze, using them later to add flavor and aroma to any dishes - soups and roasts, pies and cereals, sauces and salads. Others like it better salt ormarinate mushrooms, so that in winter you can open a jar and get the maximum pleasure from delicious snacks of our own production.
Marinating, unlike other harvesting methods, is convenient in that it allows you to get finished products “at the exit”, which can be used as food immediately or canned and stored. If you are interested in how to pickle mushrooms at home, then let's take a look at the whole process step by step.
Stage 1. Preparation
Almost all edible mushrooms are suitable for pickling, but tubular (with a spongy hat) varieties of 1-2 categories of nutritional value are the most delicious: white, boletus, boletus, boletus(butter cans). They are distinguished by dense fleshy pulp, pronounced taste and rich smell. From agaric mushrooms it is better to take chanterelles,autumn honey mushrooms,mushrooms,Champignon(common or cultivated).
The current sanitary rules for the harvesting, processing and sale of mushrooms (SP 2.3.4.009-93 of 1993) say: “It is allowed to marinate edible mushrooms without a pungent taste of pulp - tubular, champignons, fat mushrooms, autumn honey agaric, brilliant green, gray row, etc. Before pickling, as well as before salting, it is recommended to boil thoroughly cleaned and washed mushrooms.
Mushrooms brought home from the forest should not be left for a long time (no more than 4-5 hours), as they - perishable product. Their preparation for food or harvesting for the future should be started immediately.
Cleaning
There are some nuances in cleaning certain types of mushrooms. So, tubular can be cleaned with a dry brush or sponge, scraping off dirt with a knife and cutting off damaged areas (some people find it necessary to remove the film from the cap, for example, from a butter dish or from champignon). Then they are simply washed under running water and laid out in a colander or sieve so that all the liquid is glassed. lamellar mushrooms without a pungent taste are cleaned and briefly soaked in water.
It is very important to carefully clean the mushrooms from the remnants of earth, sand and plant debris, as they may contain spores of botulism pathogens. In hermetically sealed jars (anaerobic environment), with an insufficient level of acidity in the blanks and violations of the conservation storage conditions, bacteria are able to actively multiply, releasing one of the most powerful biological poisons - botulinum toxin.
Soak
Cold water is used for soaking, often with the addition of salt (1 tsp / 1 l) and citric acid (2 g / 1 l) so that the remaining impurities quickly acidify and the flesh does not darken. The duration of soaking depends on the taste of the mushrooms and can range from 20-30 minutes to 1-3 days. After that, they are also washed and left to drain in a colander.
Heat treatment
Most types of mushrooms require preliminary heat treatment: blanching for 2-3 minutes or boiling for 10-30 minutes in salt water. The solution is prepared at the rate of 50 g of salt per 1 liter of water.
If the mushrooms are boiled in portions (in large quantities) or in several waters (to eliminate a bitter or caustic taste), then before each laying, the dirty water is drained and fresh brine is prepared.
In the process of preparation, you also need to wash the jars well. Many housewives advise using natural cleaning products for this: soda or mustard powder. To ensure the safety of preserving preservation, jars and lids must be sterilized without fail, but this is best done closer to the end of the mushroom cooking process.
Stage 2. Marinating
Many housewives have their own universal recipe for how to marinate mushrooms deliciously. The composition of the marinade, as a rule, differs slightly. For its preparation, a standard set of spices (salt, sugar, vinegar and / or citric acid) and spices (bay leaf, black pepper and allspice, dry cloves, cinnamon, mustard, dill, etc.) are used. The proportions of spices in the marinade, the “bouquet” and the amount of seasonings depend on your preferences.
Our grandmothers and mothers, guided by an authoritative source of Soviet times - the book "On Tasty and Healthy Food", prepared "elite" pickled mushrooms according to this recipe. It is best suited for tubular varieties (white, butter, boletus, boletus), which do not require pre-boiling. Fresh mushrooms contain about 90% water and during the cooking process they actively release their own juice, which becomes the basis of the marinade.
Servings/Volume: 1-1.5 l
Ingredients:
- fresh mushrooms - 2 kg;
- water - 250 ml (1 glass);
- bite, 6%/natural - 250 ml (1 cup);
- rock salt - 60-70 g (3 tablespoons);
- sugar (optional) - 20-40 g (2 tablespoons);
- bay leaf - 2-3 pieces;
- allspice black pepper (peas) - 4-5 pcs.;
- dry cloves - 1-2 pcs.;
- cinnamon - 0.5-1 stick;
- dry dill - 5-10 g.
Cooking:
- Rinse young strong mushrooms in cold water and put in a colander, let the remaining water drain.
- Pour water and vinegar into the pan, add salt. Bring the marinade to a boil and put the mushrooms in it.
- When the mushrooms in the marinade boil, remove the foam, put all the spices and cook over low heat for 20-25 minutes. In order for the mushrooms to boil evenly and not to burn, they must be constantly mixed, gently melting the top ones and gently lifting the bottom ones with a spoon. The readiness of mushrooms is determined by their subsidence to the bottom.
- Ready mushrooms are transferred to ceramic or glassware, allowed to cool and put in the refrigerator.
This completes the pickling of mushrooms, as they are already ready to eat. No post-pasteurization such a blank can be stored at a temperature of 0 to 8 ℃ for several months (no more than 6-8). To prevent the development of mold in containers, the marinade is advised to pour a thin layer of vegetable oil on top.
These mushrooms, unlike tubular ones, have a less pronounced taste and aroma, therefore, when pickling them, they use a larger number of various spices. To prepare the marinade, it is permissible to take a mushroom broth (when harvesting certain types: champignons, mushrooms or autumn mushrooms), but basically (for russula, volnushki, rows, etc.) it is prepared in clean water.
Servings/Volume: 2-2.5 l
Ingredients:
- fresh mushrooms - 4 kg;
- water / mushroom broth - 1 l (for marinade);
- rock salt - 4-5 tbsp. l. (for boiling), 1.5-2 tbsp. l. (for marinade);
- sugar - 2 tbsp. l.;
- table vinegar, 9% - 3-5 tbsp. l.;
- allspice black pepper (peas) - 5-7 pcs.;
- bay leaf - 2 pcs.
Optionally, you can add to the marinade:
- black pepper (peas) - 10-15 pcs.;
- hot pepper (chili) - 0.5-1 pc.;
- dry cloves - 3-5 pcs.;
- cinnamon - 1-2 sticks;
- nutmeg - 0.5-1 pc.;
- mustard, seeds - 0.5-1 tsp;
- dry coriander - 0.5 tsp;
- dill, umbrellas / seeds - 2-3 pieces / 1 tsp.
Cooking:
- Place the washed mushrooms in a pot of boiling water and blanch for 3-5 minutes, removing the foam with a slotted spoon.
- Drain the dirty water, pour the mushrooms with clean water, salt at the rate of 50 g of salt per 1 liter and boil for 20-30 minutes. Take out the mushrooms in a colander and let the water drain.
- Prepare marinade. Pour water (or strained mushroom broth) into a separate saucepan, add salt, sugar and all dry spices, pour vinegar after boiling.
- Arrange the boiled mushrooms in prepared containers and pour them with marinade.
Pickled mushrooms will take some time to infuse. They are served at the table as a cold appetizer, sprinkled with chopped onions and / or garlic and sprinkled with vegetable oil.
Stage 3. Conservation
Jars and lids must be sterilized before preservation. Banks are steamed over boiling water, heated in the oven or microwave. It is necessary that they be hot at the time of laying out the finished product. Covers are boiled in water for 2-4 minutes.
If you fill jars with mushrooms boiled in a marinade (as in), then they can be poured to the very top (so that there is no air left) and rolled up immediately, but for safety it is better to sterilize the workpiece in a water bath. When pouring boiled mushrooms with hot marinade (according to), it is impossible to do without additional heat treatment. It is advised to do this as follows:
Sterilization technology of canned mushrooms in a water bath
- In a wide pan or bucket, put a grate (cloth napkin) on the bottom, pour water, heat it to 50-70 ℃.
- Fill the jars with mushrooms and marinade up to the shoulders or slightly higher (not to the very top), cover with lids.
- Carefully place the jars in the pan so that their hangers are covered with water.
- Sterilize the workpiece at a low boil of water. Half-liter jars 20-25 minutes, liter - 20-30 minutes from the moment of boiling.
- After that, the jars are immediately rolled up hermetically with lids, the quality of the closure is checked, put upside down, covered with a blanket or blanket and left for 1-2 days until completely cooled.
Ready canned mushrooms are placed in a cool (away from batteries and heaters), dry and dark place. It is recommended to store them for no more than a year.
Video
How experienced housewives offer to pickle mushrooms can be seen in the following videos:
Pickling and salting are different processes. Read about the principles of salting mushrooms in this article.
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