Pickled mushrooms for the winter - delicious step by step recipes

Forest mushrooms are the greatest gift from Siberian nature. It is always very interesting to collect them in a large company and then, of course, make a delicious soup, pie out of them, or just fry them with potatoes. But no matter how delicious it is to eat them fresh, I really would like to preserve this happiness for the winter. To open the refrigerator - and here they are! Delicious, ready-made, fresh.

Fortunately, a solution has long been found for this problem, so we can only use it correctly. And this, of course, is the marinade. In addition to the long shelf life of even a very large amount of mushrooms, it also allows them to always be ready for use - brightened up with various tasty additives and elastic, which freezing cannot give - when thawing, the mushrooms will become more like gruel. Mushrooms have been pickled among our people for centuries. Milk mushrooms are perhaps the most popular mushrooms for pickling. But today we want to talk about other wonderful and everyone's favorite mushrooms - about honey mushrooms.

It is difficult to find a mushroom picker who would not love them, because they are real luck. It is enough to come across some old, large and forgotten stump by the people, and you're done. At least a couple of buckets of harvest are provided for you, you can safely go home with a sense of accomplishment. In addition, a ton of diligent work with a bust of collected mushrooms will not wait for you and at home, because honey mushrooms are not wormy, which means you can rinse them and finish with processing. Isn't it lovely how easy it is to handle them? And the choice of dishes that you can cook with them is simply endless. A lot of delicious soups, fried mushrooms baked with vegetables, honey mushrooms are also great for julienne and pies.

What about pickled honey mushrooms? They make delicious salads, both sauerkraut or fresh, and stewed cabbage with them acquires a completely new, pleasant taste for everyone. Well, the simplest thing is to serve them as a separate appetizer to the table. And this option is perhaps the most delicious - after all, this is the "most juice"!

How to pickle honey mushrooms for the winter with citric acid?

One of the best natural preservatives is known to be acid. Many pickle mushrooms in vinegar and this, in general, is not bad, but many treat it with some fear, as a very tough and "thermonuclear" product. I still want to use something softer and more natural. In addition, this marinade method allows the use of less salt, which is not known to be particularly beneficial, especially in large amounts.

For example, citric acid is perfect for these purposes. With its mild taste, it forms a very pleasant combination with the taste of the mushroom itself, but at the same time keeps it very fresh, firm and as if it had just been plucked from the stump.

These mushrooms are best suited to the festive table as an unusual and soft snack. They can be used to decorate a salad, add them to a pie or even make a delicious "spread" on bread - for this you just need to grind them in mashed potatoes with cheese, chicken liver, or even by yourself.

Ingredients:

· Fresh mushrooms honey agaric - 2.5 kilograms;

Citric acid in granules - 1 teaspoon with a small hill;

· Lavrushka leaves - 5-6 pieces;

Table salt - 1.5 tablespoons;

Granulated sugar - 2 tablespoons;

Water - 1.25 liters;

Garlic - 2-3 cloves (optional);

· Favorite spices (coriander, red or black peppercorns, cloves, etc.).

How to cook?

Step 1. First, you will need to process the mushrooms. It is best to soak them in cold water for several hours, and then rinse the mushrooms under a stream of clean water, remove various impurities and parts that are unnecessary in your opinion.

Then, pour the pure honey mushrooms into a large saucepan, cover with cold salted water and bring it to a boil. Boil mushrooms for 10-15 minutes after boiling, then discard the mushrooms in a colander and let the water drain completely.

Step 2. Now, mix all the ingredients in a new or the same saucepan. Water, citric acid, salt, sugar, spices and lavrushka. It is recommended to chop the garlic into 2-3 parts a clove, so that it better gives the juice to the marinade. Boil the mixture, and then carefully add the boiled mushrooms to it.

Step 3. Now, set the heat to very low and boil the mushrooms in the marinade. In no case should you cover with a lid.

A light foam may start to form during the cooking process. If desired, you can remove it with a tablespoon, but there is no need for this - it is not dangerous in any way and will disperse even at the stage of bottling in cans.

Step 4. Sterilize the jars. Gently pour the still hot mushrooms into the jars. At this stage, you can stick a fresh hot pepper in there, so that in the process of pickling it gives its speck to the mushrooms. Roll up the cans or seal tightly with plastic lids and leave to cool. For a more reliable effect, you can even turn the cans upside down and wrap them up so that they cool more slowly and all the necessary processes go through.

However, this step is not necessary in this recipe. Just a reassurance.

Store in your basement or refrigerator and enjoy your deliciousness any time of the year! Bon Appetit!

Honey mushrooms pickled for the winter without sterilization

As we have already seen in the previous recipe, pickling honey mushrooms for the winter is not difficult at all, and in whatever quantities you want. And it would seem that everything is fine, simple and beautiful, but there is one thing ...

What kind of sterilization is this? In all recipes, they write about it as a matter of course, but how to do it is almost nowhere to be found. And if you find it, then somehow it does not become clearer at all. For novice cooks, this issue is often very acute, and few people understand this. The process seems very complicated, long and completely illegible. That is why we have found a recipe for you that does not require sterilization at all! Can you imagine? This can significantly save time and nerves for more than one cook, which means it's time to start!

It is worth mentioning that this does not eliminate the need to sterilize the jars at all - without this, your mushrooms will simply deteriorate during storage. Although, if you plan to store them for a short time, then this step can be avoided, but still it is not worth the risk. If you do not know how to sterilize cans, do not worry, we will tell you about this in the application "cooking features".

Ingredients:

· Fresh mushrooms mushrooms - 2 kilograms;

Table salt - 1 tablespoon;

Granulated sugar - 2 tablespoons;

Table vinegar (9%) - 100 milliliters (slightly more than 1/3 cup);

· Lavrushka leaves - 3-5 pieces;

Black peppercorns - 5-10 pieces;

Garlic - 2-3 large cloves.

How to cook?

Step 1. Clean the mushrooms. It is best to soak them in cold water for several hours, then remove the spoiled ones and cut off the bottom of the legs. Then rinse the mushrooms again.

Step 2. Now, you need to carry out one more cleaning procedure. Fill honey mushrooms with cold but salty water and leave to soak for about half an hour or a little less. During this time, various remnants of earth, sand, small insects and other contaminants will come out completely.

Step 3. Rinse the mushrooms again and fill with a liter of water. The water must be clean and cold. Bring the mixture to a boil and simmer over low heat for about half an hour. In the process, foam will form and this time it will need to be constantly removed. There is nothing difficult in this, you can remove the foam with a slotted spoon, a hand sieve or just a tablespoon.

Step 4. While the mushrooms are boiling, you can prepare the marinade. To do this, you will need to mix all the ingredients - water, vinegar, salt, sugar and spices. Cut the garlic into thin flakes and mix everything thoroughly. Sugar and salt must be allowed to completely dissolve.

Step 5. Throw the ready mushrooms in a colander and let the water drain completely. You can even interfere with them a little. When all the water is drained, put the mushrooms back into the pan and fill with the prepared marinade.

Bring the marinade to a boil, then reduce the heat to low and simmer the mushrooms in the marinade for about 40 minutes to an hour. It is best to cover the pot with a lid. Stir the mixture thoroughly every 5-10 minutes.

Step 6. Using a slotted spoon, arrange the ready-made mushrooms in the jars prepared in advance. Then, spread the marinade evenly, pouring it over the mushrooms up to the top. Close the jars tightly, turn upside down and let cool completely. Store in a refrigerator or cellar at a temperature not exceeding +12 degrees.

How to pickle honey mushrooms for the winter with butter?

Vinegar and citric acid perfectly preserve the freshness and taste of the mushrooms and therefore you cannot somehow find fault with these types of marinades. But not everyone likes this sour taste, I would like to preserve the mushrooms in something softer and more enveloping ... For example, in oil! In many recipes, you still have to use some kind of acid, albeit in smaller quantities, in order to better preserve the mushrooms. But especially for you, we tried and found an absolutely unique recipe that does not require acid or even water at all! Only oil, mushrooms, spices and salt! And with garlic, it's perfection in general - just serve it to the royal table!

Storing food in oil is a great invention. It practically does not change the taste of the product, in our case the mushroom, and even more, it improves the taste, because it is not for nothing that we cook most of our food in oil. It also adds nutritional value to snacks and makes them more satisfying. In this recipe, we will use butter, because it has an excellent quality to soften tastes, add a light creamy touch and make the dish richer and richer. And in winter it is a real source of energy.

This recipe also uses paprika and for good reason. Its rich and sweetish taste is ideally combined with oily mushrooms and gives them great richness, a pleasant reddish color and an unforgettable taste. This recipe is perfect for you if you want to distinguish yourself with your culinary talents, because very few people know how to cook this!

Ingredients:

Ghee - 300 grams;

· Fresh mushrooms mushrooms - 1 kilogram;

Salt - 1-3 teaspoons (to taste);

Garlic - 2 small cloves;

Paprika (if desired) - 1 teaspoon.

How to cook?

Step 2. Boil the water, pre-salting it, and gently dip the already clean mushrooms into it. You need to cook for about 15-20 minutes and constantly carefully remove the foam that will form on the surface.

Step 3. Then, gently drain all the water or place the mushrooms in a colander or large sieve. Let the water drain completely and leave for a while to dry out the mushrooms a little.

Step 4. Meanwhile, in a small saucepan or in a large saucepan that you plan to use, melt the butter completely, it should become completely liquid. Cut the garlic into thin flakes and add dried mushrooms.

Step 5. Simmer the mushrooms in oil over medium heat for half an hour, stir the mushrooms periodically so that they do not stick to the bottom of the container. Towards the end of cooking, gently add paprika, salt and black pepper if desired.

Step 6. Stir the mixture thoroughly again and simmer for about 10-15 minutes, so that the mushrooms are saturated with spices and the salt is completely dissolved.

Step 7. In the banks prepared in advance, carefully put the ready-made mushrooms, evenly distributing them and pour the remaining oil in the pan on top. There should be enough oil, so if there is not enough oil to pour, it is better to melt it and pour fresh hot water on top, this is important. Close the lids tightly, turn the cans upside down and wrap them in a blanket or heavy towel. Leave in this state until it cools completely. Honey mushrooms marinated according to this recipe are great for mushroom pates, pie fillings and simply decorating sandwiches or, for example, savory cereals. Especially buckwheat.

Honey mushrooms, marinated for the winter in a hot way

In this recipe, we will finally use good old salting. This method of marinade is a little more complicated, especially at first, but experienced housewives assure that it is worth it. You just need to get used to it a little, fill your hand and read our article and you will definitely succeed even the first time. We recommend using hot salting, as it is customary to refer to it as the most reliable and not very troublesome.

It is worth mentioning that salted mushrooms should be stored exclusively at low temperatures - not lower than 0 and not higher than 10 degrees. Otherwise, they can simply turn sour. Another important point is that the mushrooms must be brine to the top, otherwise mold will certainly form on the surface, and this is very scary - you just have to send the whole jar or at least half of it to the trash can. Especially to save your precious nerves, we have found the easiest recipe for hot salting. Almost everyone gets it right the first time and it turns out very tasty.

Ingredients:

· Fresh mushrooms mushrooms - 1.5 kilograms;

Table salt - 35 grams;

· Lavrushka leaves - 5-6 pieces;

Black peppercorns - 8-10 peas;

· Garlic cloves - 2 pieces.

How to cook?

Step 1. First of all, as usual, you will need to properly prepare the mushrooms. It is best to soak them in cold water for several hours, then remove the spoiled ones and cut off the bottom of the legs. Then rinse the mushrooms again.

Step 2. Pour the washed mushrooms with fresh cold water and lightly salt it. Bring water to a boil and cook honey mushrooms for 20-30 minutes. Foam will constantly form on the surface, it must be carefully removed - do not neglect this step, it is more important than you might think at first. It is in this foam that dirt, harmful substances and other organic and inorganic debris are collected, which may accidentally end up in mushrooms. Of course, we must get rid of him.

Step 3. Throw the finished mushrooms in a colander so that all excess water is glass. Stir the mushrooms slightly with a spoon, then spread the mushrooms again. You need to get rid of that water as much as possible, you need the mushrooms to even dry out a little. However, they must remain hot, this is important. Therefore, the method is called hot. J

Step 4. In the meantime, you need to prepare the jars. Place the already sterilized and clean jars on the work surface. At the bottom you need to pour a thin but even layer of salt, pour a few peppercorns and a couple of leaves of lavrushka on top.

Step 5. Then, lay out a small layer of ready-made mushrooms. Spread a thin layer of salt on top again, sprinkle with spices and lay out a new one. With such layers, you need to completely fill the cans. When all the mushrooms are laid out, tightly compact the mushrooms so that space is freed up in the bank and all the excess air is released. They must be compacted very tightly.

Step 6. Now, tightly close the jar lids, turn them over and wrap them in a thick blanket. Leave to cool completely. Then store in the refrigerator or basement and don't forget about the temperature!

Features of the preparation of pickled honey mushrooms

Feature 1. - Sterilization

So, as promised, we are writing to you about how to properly sterilize marinade jars, and in general this knowledge will be useful to you for any blanks.

Step 1. Check the jars for defects. It can be the slightest crack, chip - whatever. This, albeit minimal, but a source of air and it will ruin your workpiece, on which so much time, effort, and maybe money was spent.

Step 2. Carefully, using a product, maybe even vinegar with soda, rinse the jars. They must be perfectly clean, this is a very important point.

Step 3. Sterilization. It can be done in different ways.

The first is the ferry. To do this, you need to boil water in a saucepan, and place a flat metal sieve on top that would support the weight of several cans. The cans must be placed upside down on a sieve so that a strong stream of steam gets directly into the can. The water should boil for 15-20 minutes, so sterilization will take that long. Then, the finished jars will also need to be laid upside down on a clean towel or any other clean cloth so that water condenses and excess glass.

The second is in the oven. Put the jars still wet after washing in the oven and heat it up to 160-180 degrees. Keep in the oven until all the water has completely evaporated, then gently place on a hot plate.

The third is in the microwave. Pour cold water on the bottom of the cans. Only about 1 centimeter. Then turn on the microwave for 4 minutes (+ -1 minute) and wait for the water to evaporate. This is the same steam sterilization. Just be careful, empty cans shouldn't be warmed up anymore - this is very dangerous. The cans will then also need to be set upside down on a clean towel so that all the water is glass.

Feature 2. Soaking mushrooms

Not every recipe is written about this step, and this is very in vain, the step is very important. The fact is that mushrooms tend to absorb various dirt and toxins from the soil and air. This feature is not fatal and all the dirt is perfectly absorbed by cold salted water, only it needs time to take effect. So soak for at least a couple of hours. It will also help you get to grips with mushroom cleaning faster.

Feature 3. Spices

In pickling honey agarics there are no strict rules regarding spices, the main thing is salt, sometimes sugar and vinegar. But what herbs or whole spices you use is not so important, and this opens up a lot of room for improvisation. Someone prefers to add bay leaves, garlic or black peppercorns - these are all the most common additives. But many also recommend adding whole cloves, cinnamon, paprika, or, for example, a whole hot pepper. You can also fry the onion until golden brown and add it. Try it!

(Visitors 453 times, 1 visits today)