How to cook for the winter and how pickled mushrooms are useful

This type of mushroom is 90% water. The remaining 10% is occupied by nutrients. Therefore, honey mushrooms can be called a dietary product. What useful they contain, we will describe below.

Chemical composition and calorie content

Nutritional value (per 100 g of product):

• water - 90 g;
• proteins - 2.2 g;
• fats - 1.2 g;
• carbohydrates - 0.5 g;
• dietary fiber - 5.1 g;
• mono- and disaccharides - 0.5 g;
• ash - 0.5 g.

Vitamins:

• vitamin C - 11 mg;
• vitamin B2 (riboflavin) - 0.4 mg;
• vitamin B3 (PP, niacin) - 10.7 mg;
• vitamin E (tocopherol) - 0.1 mg.

• iron - 0.8 mg;
• potassium - 400 mg;
• calcium - 5 mg;
• magnesium - 20 mg;
• sodium - 5 mg;
• phosphorus - 45 mg.

Did you know? A tree affected by honey agaric mycelium can glow in the dark (luminesce).

Beneficial features

Vitamin B3 is involved in fat, protein and carbohydrate metabolism. Helps to form red blood cells, activates the secretion of gastric juice. It is able to expand the vessels, which allows the blood to pass through them faster, thereby contributing to a decrease in pressure. The wider the vessels and the more intense the blood flow, the less likely they are to be clogged with blood clots and cholesterol. Vitamin also improves the functioning of the gastrointestinal tract, pancreas, liver, and brain. It normalizes the nervous system.

Riboflavin is involved in the growth and repair of tissues, promotes the absorption of iron. Improves the functioning of the heart and brain. Supports the reproductive system. Helps protein and sugar turn into energy and not be stored in reserve. With regular intake of vitamin B2 by the body, visual acuity improves, positive changes occur in the structure of the skin, hair, and nails.

Vitamin C is an antioxidant, prevents tissue destruction, strengthens blood vessels, removes toxins, and accelerates the healing process of wounds. Strengthens the immune system, suppresses anxiety, normalizes sleep. The presence of ascorbic acid in mushrooms allows them to be used as a light antibiotic.

Without potassium and magnesium, the normal functioning of the cardiovascular system is impossible. With their shortage, the elasticity of blood vessels worsens, the blood thickens, and blood clots can form. All this can cause pain in the heart and disruption of its rhythm.

Iron is an essential component for hemoglobin. This element also causes the thyroid gland to actively produce hormones, regulates body temperature.

Harm from mushrooms can be obtained by eating them raw. The thing is that mushrooms are classified as conditionally edible mushrooms, that is, those that, raw or improperly cooked, can harm the body due to the content of caustic substances in them. Therefore, they must be properly prepared, otherwise indigestion, or even poisoning, is guaranteed.

When collecting honey mushrooms, you must be familiar with these mushrooms so as not to confuse them with false mushrooms that are not suitable for food.

Important! Mushrooms should be collected in clean forests, since it is natural for a plant to accumulate in itself all harmful substances from the earth and air.

Contraindicated for such people:

• with gastrointestinal problems;
• with kidney ailments;
• children under 5 years old;
• pregnant and lactating;
• with heart disease;
• with increased pressure.

Are the properties lost when pickling the product?

Pickling is one of the most common ways to cook mushrooms. The heat treatment during the cooking process is not long, which means that the beneficial substances do not have time to decompose. Yes, their share in the product is decreasing, but not significantly. So, the calorie content of 100 g of pickled mushrooms is 18 kcal against 22 kcal in fresh ones. The content of proteins, carbohydrates, vitamins and minerals falls by tenths.

The only thing that greatly reduces the benefits of the dish is the marinade itself. Vinegar has a negative effect on the stomach. And together with salt and pepper, this action is aggravated. Therefore, people with problems of the stomach and intestines should avoid such a product.

What you need for the recipe: kitchen appliances and utensils

To cook pickled mushrooms, you should have on hand:

• 8-liter saucepan (more if available);
• five-liter saucepan;
• 2 containers: in one you will put the washed mushrooms, in the other - chopped;
• spoon with a long handle;
• pan for sterilizing jars;
• jars with a capacity of 1 l or 1.5 l (2-3 pieces, depending on the volume);
• plastic covers;
• colander;
• water;
• kitchen stove.

Important! The weight of the mushrooms you are going to cook will help determine the number of cans. 1 kg of pickled mushrooms is placed in a liter jar.

Required Ingredients

Components:

• 3 kg autumn mushrooms;
• 5 bay leaves;
• 10 peas of allspice;
• 6 cloves of garlic;
• 2 tbsp. l. salt;
• 3 art. l. Sahara;
• 3 tsp 70% acetic acid.

Features of the selection and preparation of mushrooms

To choose the right mushroom, you should know the main differences between edible and inedible mushrooms:

If meadow mushrooms are used for pickling, then it is recommended to pickle only hats. From the legs you can cook any dish.

Step-by-step instructions: how to pickle mushrooms for the winter

1. We take 3 kg of autumn mushrooms.
2. We carefully wash the mushrooms from dirt and put them in a convenient container.
3. We transfer the washed mushrooms to a new container, having previously cut off the leg from the cap for small mushrooms, and for large ones, we cut another hat.
4. We collect two liters of water in an 8-liter pan and put it on the stove.
5. Add a small pinch of citric acid to keep the color of the mushrooms.
6. We pour out honey mushrooms. Their entire volume will not fit at once. We pour out 2/3 of the parts, and when they sit down a little, we fill up the rest. Bring to a boil.
7. Cook for five minutes, removing the foam from time to time. We filter the finished product with a colander.
8. We take a five-liter pan and collect 1500 ml of filtered water. We boil.
9. Add bay leaf, pepper, salt, sugar. Stir and bring to a boil.
10. Pour mushrooms into water, mix. Add 3 tsp. acetic acid, stir, bring to a boil. Keep on medium heat with the lid closed for 20 minutes.
11. We catch all the bay leaves and cook for another five minutes.
12. We lay out the finished product in sterilized jars under a nylon lid. Cool and hide in the refrigerator.

Video: how to pickle mushrooms for the winter

Other recipes

How to pickle mushrooms - there are many recipes. Their main ingredients are the same, but the spices are different. The taste of mushrooms depends on this. Here are some more popular recipes.

With cinnamon and cloves

Cooking Ingredients:

• 2 kg honey mushrooms;
• 1000 ml of water;
• 2 tbsp. l. Sahara;
• 4 tsp salt;
• 3 bay leaves;
• 6 peas of allspice;
• 4 cloves;
• 3 cinnamon sticks;
• 3 tsp acetic acid (70%).

How to cook:

We boil water, throw all the ingredients, but without mushrooms and vinegar. After three minutes of boiling, add vinegar and set aside the pan. We wash the mushrooms and immerse them in cold water. We place the container with mushrooms on the stove and bring to a boil, drain the water. Again, immerse them in water, salt and boil. Cook until the mushrooms move to the bottom. From time to time we remove the foam. We scatter the finished product into jars. We fill the container 2/3 and add the marinade. Cover with a lid, wait for it to cool, and hide in the refrigerator.

With apple cider vinegar

Components:

• 1 kg of mushrooms;
• 1-1.5 st. l. salt;
• 1 tsp Sahara;
• 6-7 art. l. vinegar 6% (apple or grape);
• 3 bay leaves;
• 2 cloves of garlic;
• 7-8 black peppercorns;
• 1 cinnamon stick;
• 2 glasses of water.

The main component is washed and cleaned. Boil water in a saucepan and add mushrooms to it. We keep on fire for 20-30 minutes, from time to time removing the foam. Drain the liquid from the saucepan. We prepare the marinade. We collect 2 cups of water in a saucepan and add all the spices. Keep on fire after boiling for five minutes. Next, throw the mushrooms and keep on fire for 10 minutes. Distribute to banks. Let it sterilize for 20 minutes. At the end of the process, roll up the lids.

With dill and currant leaves

Components:

• 3 kg honey mushrooms;
• 1500 ml of water (marinade);
• 3 art. l. Sahara;
• 10-16 pcs. bay leaf;
• 4 cloves of garlic;
• 4 tbsp. l. salt;
• 3 cloves;
• 10 black peppercorns;
• 2/3 st. vinegar (9%);
• currant leaf / dill umbrella.

Cooking method:

Washed and peeled mushrooms are boiled, the water is drained. After the mushrooms are poured with marinade. To cook it, you need to throw all the spices into the water and boil. Boil the mushrooms soaked in the marinade until they move to the bottom of the pan. We scatter the finished mushrooms into sterile jars and roll them up. We cool the jars with the product wrapped in a towel.

Important! You can cook this dish with either dill or currant leaves.

Features and rules for storing pickled mushrooms

Ready mushrooms should be stored in a place where the temperature does not exceed +8 ° C. If the jars rolled up for the winter, then the product will be ready for use in a month. If mold is found, the jar is opened, the marinade is drained, and the mushrooms are transferred to sterile jars, filled with a new marinade and closed.

Useful secrets

We have already said how to determine the number of jars that need to be prepared for a pickled product. Here are some more helpful tips.

1. A kilogram of fresh mushrooms takes three liter jars.
2. If you are planning to cook a dish according to a quick recipe, then frozen mushrooms can be used for pickling. You don't need to defrost them.
3. Mushrooms must be poured only into boiled water. After 10 minutes of cooking, they are drained and filled with water again. It is cooked in it until done. This is approximately 30-60 minutes, depending on the variety of mushrooms. Such a replacement of water allows you to "pull out" all the harmful components from the plant. Readiness is determined by how the mushrooms settle to the bottom.
4. In the process of cooking, you should constantly remove the foam.
5. To make the marinade tastier, it is better to cook it on a mushroom broth, and not on clean water. Of course, if it has not drained, then it cannot be used for the marinade.

Did you know? Honey mushrooms got their name because of the places where they grow - that is, on stumps.

As you can see, mushrooms are healthy and tasty mushrooms. Due to their low calorie content, they can be attributed to dietary products. The main thing is to eat mushrooms from ecologically clean areas and follow the rules for their preparation.