Pickled mushrooms for the winter, recipes

Our almost full bins will be replenished with marinated mushrooms prepared according to three recipes for the winter. Messing with mushrooms is a pleasure both from the side of preparation and from the side of absorption. Recipes: pickled mushrooms for the winter (here) today will dominate and be savored from all sides. How else?

For me, any mushroom dishes: soups and stews, salads and snacks - always resemble an August or September forest. That forest, where the eyes pick out colorful mushroom hats from the grass, then there follows a fall on the knees and cutting of these gifts of the forest, which at this time grow more slowly and are the most dense and durable. To exclude further spread of thoughts, let's return to the topic and find out how to pickle fresh mushrooms according to recipes, both of one type and several.

Pickled Mushroom Recipes, with 9% Vinegar

Preparation

First, let's pay attention to upland types of mushrooms. For pickling, we immediately exclude large specimens . The maximum that we can afford to enjoy eating, chasing crumbs in our mouths, is mushroom caps no more than 4 cm in diameter, a little more, but, further, cut into 2-4 parts.

Otherwise, even with hard mushrooms, in the end we will get sluggish and non-crispy specimens. The reason is that larger mushrooms cook faster and end up soft and crumbly. On the legs, the selection is just as strict. Not more than 2 cm in diameter, we cut the legs along the length arbitrarily so that they look beautiful, but for a large diameter - no more than 1 cm. Leave small mushrooms alone.

So, the best mushrooms for pickling for the winter are porcini, boletus, boletus, mossiness mushrooms and butterflies. Mushrooms are selected young, without the slightest wormhole. Moss mushrooms are poured over with boiling water and washed with cold water, otherwise the marinade will be dark. We clean all the mushrooms, wash them. We do not remove the skin on hats.

If there are a lot of mushrooms, then boil each type separately. This is especially true of butter, which darken in the same bowl with boletus. We also take into account the fact that the structure of the boletus is not as dense as the boletus, so it will boil faster. All in all, it's still a headache. But the end result is worth it.

We cook mushrooms at home in two ways: boil in salted water and pour marinade or cook in it.

Option 1

Ingredients:

For cooking

• 1 kg fresh mushrooms
• 0.2 liters of water,
• 40-50 grams of salt.

For the marinade

• water - 1 liter,
• 80% vinegar essence - 3 teaspoons (or a faceted glass of 9% vinegar, then we take the same amount of water),
• sugar - 2 tbsp. spoons,
• salt - 1 tbsp. spoon,
• bay leaf - 4-5 pieces,
• black pepper, peas - 10-12 pcs.,
• allspice, peas - 6 pcs.,
• carnation (buds) - 3 pcs.,
• dry dill - 2-3 gr.

Pour cold water into an enameled (stainless) container, add salt, put mushrooms and start cooking. In the process of boiling, constantly remove the resulting foam.

Cook for up to 20 minutes, stirring regularly over low heat. When the mushrooms settle to the bottom, which will mean they are ready, remove from heat, discard, cool and transfer to clean sterilized jars.

While the mushrooms are cooking, prepare the marinade. We put all the ingredients completely in water, bring to a boil and pour jars with mushrooms so that there is a layer of marinade above them. We wait for cooling and close the jars with plastic lids. In no case do not tighten with metal caps because of the danger of getting sick with botulism, and this is almost fatal.

In this recipe, we will not be conservatives. We adjust the set of spices in the mushroom marinade recipe to taste. Something more, something less, something we do not put at all.

Option 2

Ingredients:

For cooking

• 1 kg fresh mushrooms
• 0.5 cups of water
• 1/3 cup table vinegar
• 1 tablespoon of salt.

For the marinade

• 1 kg of mushrooms
• 1 teaspoon sugar
• 5 peas of allspice,
• on the tip of a knife - citric acid,
• cloves (buds), bay leaf - to taste.

Put water, vinegar, salt into a stainless dish. After boiling the water, lower the prepared mushrooms and cook over low heat, stirring gently.

Now about the duration, depending on the type, size and age of mushrooms. Most often, it lasts, after boiling, for 10 minutes. Mushrooms with dense pulp (white, boletus) - 20 minutes. Remove the foam that appears abundantly with a slotted spoon.

After clarification of the marinade, the release of foam stops, the mushrooms settle to the bottom, boiling ends. A couple of minutes before that, add sugar, pepper, to taste - cloves, parsley and citric acid.

We put the finished mushrooms in jars and pour the remaining marinade. We eat a month after pickling. If mold suddenly appears in the jars, which is extremely rare, we throw the mushrooms on a sieve, rinse with cold water, put them in sterilized jars and fill them with fresh marinade.

Preferably refrigerate, but based on experience, we store them at room temperature.

Option 3

Ingredients:

• fresh mushrooms - 1 kg,
• water - 1-2 glasses,
• vinegar 9% - 60-70 gr,
• salt - 20 gr (3 teaspoons),
• black pepper, peas - 12 pcs.,
• allspice, peas - 5 pcs.,
• bay leaf - 2 pcs.,
• sugar - 1/2 teaspoon,
• bulb - 1 pc.,
• nutmeg - to taste.

Mushrooms are placed in a dish with a bottom moistened with water, sprinkled with salt and heated. In the separated juice, stirring, cook for 5-10 minutes, then add spices, onions and boil for a few more minutes. At the end add vinegar.

The resulting juice could be used in the recipe as a marinade, but it turns out to be dark in color. Therefore, we will use it for soup or sauce, and do something else. We take out the mushrooms from the juice and put them together with seasonings in boiling water, adding sugar and vinegar there.

We cook for a short time, put the mushrooms in jars, pour the marinade and close the lids. How they are eaten in the winter, I will tell! And, if you put mushrooms with fried meat, like a schnitzel, on a plate or just with a chopped onion - both a feast for the eyes and a pleasure to taste. Enjoy your meal! Oops, I forgot about the stack!