Pickled mushrooms. How to pickle honey mushrooms for the winter in jars simple recipes
Pickled mushrooms evoke memories of my youth. We had a distant relative who was already a grandfather even for his parents, but for me in general, he was old, old. He lived in the suburbs, but there was a forest a kilometer from his house. And his cellar was always packed with various canned food, his preparation.
It was in those days that I remembered pickled mushrooms. He marinated them in a bottle. He took those mushrooms that freely passed into the neck. I do not remember, to my great regret, now the recipe for his marinade, but when he took out these mushrooms, opened the bottle, the smell of the forest was carried through the house.
And these mushrooms tasted absolutely like fresh. There was no taste of salt or vinegar at all. Yes, as I recall, they were not there. Maybe there was a little salt, but there was definitely no vinegar. How he did it, what they kept with him until the next fall, I do not know.
Unfortunately, I have not written about mushrooms yet. And the only article reminiscent of mushrooms is, which taste like mushrooms and are also prepared for the winter.
Homemade pickled honey mushrooms recipes for the winter
The most important thing in pickling honey mushrooms, I think this, so that there are no false mushrooms in the basket. Therefore, select mushrooms carefully. If you have doubts whether this is real or false, do not hesitate, throw it away.
Well, the rest is much easier. Here we will look at how to prepare and then marinate mushrooms for the winter, with various ingredients.
Well, at the end I put a video, it's as a bonus for you, and for me, because I really love Korean style pickled mushrooms. This is not for winter. This is for fun after work. Start marinating them first, and while you marinate for the winter, these will be your reward for immediate consumption.
Good luck! You will succeed.
Menu:
How to pickle honey mushrooms for the winter
For the marinade:
for 1 liter of water
- Bay leaves - 3-4 pcs.
- Allspice - 5-6 peas
- Bitter pepper - 10 peas
- Vinegar 9% - 2 tbsp l.
- Salt - 1 tablespoon
Preparation:
1. Collected mushrooms, it's time to start processing. First, the mushrooms must be peeled.
2. There is a film under the honey agaric cap, as if such an umbrella descending on the leg. This tape must be removed. We do it with a knife
and immediately peel the film from the stem of the mushroom. We clean the dirt from the hat, various unnecessary things, but we do not remove the film.
3. Sprinkle the mushrooms with salt at random, do not cover it like bacon, add salt on top and fill it with cold water, lightly rinse it with handfuls in water and let it stand in this state for 30 minutes.
4. After 30 minutes, our mushrooms become white, clean, and the water is very dirty. We drain this water and fill it with fresh water. We wash, sorting out, mushrooms. Usually twice is enough so that you can drain everything and rinse the mushrooms again under running water. But if you still get dirty water, rinse in a basin until the water is clear. After that, you can rinse under the flow.
5. Rinsed under running water, filled the mushrooms with fresh water and set to cook. The water has boiled, and foam may appear.
It is desirable to remove it. We continue to cook for another 30 minutes.
We begin to prepare the marinade.
6. Pour a liter of water into a saucepan. Throw in a couple of lavrushka leaves, allspice and bitter peppers, a spoonful of salt and two tablespoons of vinegar. This marinade should boil. We usually let it simmer for 4-5 minutes.
7. Drain the water from the mushrooms through a colander and send the mushrooms to the boiling marinade. Let them boil in the marinade for 15 minutes. After 15 minutes, the mushrooms are ready.
8. Straight from the pot standing on the stove, we begin to pour or rather put them on sterilized jars.
9. We filled the can, immediately roll up the lid, then the next one, etc.
10. Turn the lids down. Wrap up with a warm blanket or towel. We leave it like this until it cools completely. We store in a cool place.
It turned out to be excellent pickled mushrooms.
How delicious they will be in winter, with potatoes.
And as a snack, just do not come off.
Bon Appetit!
The recipe for pickled honey mushrooms in the original marinade
For the marinade:
For 1 liter of water
- Salt - 1 tablespoon
- Sugar - 1 tsp
- Bay leaf - 3 pcs.
- Clove buds - 2-3 pcs.
- Allspice - 2-4 peas
- Black pepper - 3-5 peas
- Garlic - 3 cloves
- Dill seeds and stems - to taste
- Vinegar 9% - 4 tablespoons
Preparation:
Of course, it is very good if mushrooms are collected in the forest. But also store-bought mushrooms and even frozen mushrooms are suitable.
Since we have mushrooms from the forest, we cook as follows:
1. Clean the mushrooms as described in the first recipe. We spread it in a basin and fill it with water. If your mushrooms are clean, then you can wash them, let stand for 10-15 minutes. After that, rinse with running water and cook. It is not necessary to rinse them 2-3 times, since we will cook in two waters.
Cooking mushrooms
2. Throw the mushrooms into boiling water and cook for 20 minutes, removing the foam, just as we do in soup with meat. Then drain the water from the mushrooms through a colander. We send the mushrooms back to the pan, fill with fresh water, bring to a boil and cook for another 10 minutes.
3. When cooking, put a whole onion in the mushrooms. It is often said that if the bulb turns black, then there are poisonous mushrooms among the mushrooms. I think this is just a legend. But the fact that the onion will pull on harmful substances is true. Although they may not be.
The mushrooms are ready.
4. Pour water into a saucepan, take the amount of water depending on the amount of mushrooms. So that you have enough marinade for all the jars. The amount of ingredients is indicated on the basis of 1 liter of water.
5. We send all the ingredients of the marinade to the water. Salt, sugar, bay leaves, cloves, peppers, cloves of garlic cut into 3-4 pieces, dill stalks and seeds.
6. Bring the marinade to a boil, add the vinegar and let it boil for another 5 minutes.
7.After 5 minutes, we add mushrooms to the marinade, we drained the water in advance. Bring to a boil and simmer for 10-15 minutes.
8. In principle, honey mushrooms will be ready to eat after they have cooled, but we will put them in jars and close them for the winter.
9. So, put the mushrooms in the banks. Spread the mushrooms hot. Then we close or roll up if you have metal covers. Turn the jars over with the lids down, cover with something warm and let cool completely.
We store all canned food in a cool place on the loggia. In severe frost and heat, we bring it into the house. Then we take it out again. Or you can store it in the refrigerator if you have a large one. I think that with that much vinegar, they will stand well at room temperature.
Well. Our mushrooms pickled for the winter are ready.
Now, just to wait until we start to open.
Bon Appetit!
