The mushrooms are probably the most prolific mushrooms. In a successful sortie from one stump you can harvest a large crop of these small mushrooms. They are tasty in any form. But most often they try to pickle or marinate.
There are a lot of recipes for pickled mushrooms. The taste of these mushrooms depends on the spices and spices that are added to the marinade, as well as on the amount of vinegar, thanks to which the mushrooms are spicy and so appetizing. Vinegar has preservative properties and helps better preservation of the workpieces.
Subtleties
- Mushrooms for pickling are prepared in the same way as for salting. They are carefully sorted out, removing the wormy, overgrown and broken. Only small mushrooms with elastic caps are suitable for marinating. The remaining mushrooms are left for fresh use, for example, for soup or frying.
- It is believed that the legs of the experiment are a bit harsh, therefore they are recommended to be cut in half. Many housewives pickle only hats, and their feet dry or make them mushroom powder.
- Mushrooms do not require sorting by size and long soaking. But to stand for some time in the water they are still worth it in order to more easily get rid of adhered debris and sand. Then the mushrooms are thoroughly washed in several waters.
- Mushrooms marinated in two ways: boil in marinade until cooked or boil mushrooms first and then pour them with marinade.
- The number of mushrooms per 1 liter of marinade depends on how tightly they are placed in banks. If you fill a one-liter jar with mushrooms to the very top, then you will need 300-500 ml of marinade. If they take half a jar, then the marinade will need much more. Given this, and need to be calculated.
Marinated mushrooms without sterilization: the first recipe
Ingredients (two 3-liter jars):
- prepared mushrooms - 5 kg;
- salt - 50 g per 3 l of water (for boiling mushrooms).
For marinade:
- water - 1, 5 l;
- salt - 2 tbsp. l .;
- bay leaf - 5-6 pcs .;
- bitter peppercorns - 12 pcs .;
- carnation - 6 pcs .;
- Acetic essence - 30 ml (or 350 ml of 5% vinegar).
Preparation Method
- Mushrooms go through, leaving only the whole nervy ones. Clean them of trash and earth. Soak in cold water for a few minutes and then wash thoroughly.
- Dip in salted water and cook for 20 minutes. Put on a sieve for draining liquid.
- Prepare the fill. To do this, put in water all the ingredients for the marinade and boil on low heat for 20 minutes. Remove from heat, cool slightly, add vinegar essence or vinegar.
- Place the mushrooms in clean glass jars, filling them in 2/3 volume, and cover with hot marinade. Cool it down. Close with regular lids. Mushrooms cooked in this way are stored in the refrigerator.
Marinated mushrooms without sterilization: the second recipe
Ingredients (two 3-liter jars):
- prepared mushrooms - 5 kg;
- salt - 120 g per 3 l of water (for boiling mushrooms).
For marinade:
- water - 1, 5 l;
- Acetic essence 80% - 30 ml;
- citric acid - 1, 5 g;
- bay leaf - 5 pcs .;
- cinnamon - 1/4 tsp .;
- allspice - 10 pcs .;
- carnation - 7 pcs .;
- salt - 50 g.
Preparation Method
- Mushrooms, sort out, clean. Soak at least half an hour in cold water, and then wash thoroughly.
- Dip in a pot of salted water and cook for 20 minutes. Then drain the water.
- Prepare a marinade with all ingredients except vinegar. Dip mushrooms into it and cook for another 20 minutes. At the end of cooking, add the essence.
- Remove the pan from the stove. Cool the mushrooms in the marinade.
- Transfer to glass jars, pour the resulting marinade. Close the capron covers. Put in the fridge.
Marinated mushrooms without sterilization: the third recipe
Ingredients for four 3-liter jars:
- mushrooms - 10 kg.
For marinade:
- water - 1, 8 l;
- vinegar 6% - 200 ml;
- sugar - 2 tbsp. l .;
- salt - 100 g .;
- bay leaf - 3 pcs .;
- allspice - 6 peas;
- carnation - 3 buds;
- cinnamon - 1/4 tsp.
Preparation Method
- Prepared mushrooms, as in previous recipes, fill with boiling water, bring to a boil, removing the foam. Salt it. Boil until the mushrooms sink to the bottom.
- Cook the marinade. Put sugar, salt, spices in water. Boil for 5 minutes. Add vinegar. Marinade cool completely.
- Throw away the ready-made agaric on a sieve and wait until they cool down.
- Place the mushrooms in sterile jars, filling them up to the hangers. Fill with cold marinade.
- Pour a thin layer of roasted vegetable oil over the marinade. Banks close the parchment and tie. Store in the refrigerator.
Marinated mushrooms without sterilization: the fourth recipe
Ingredients for two 3-liter jars or for six 1-liter:
- mushrooms - 5 kg;
- sugar - 100 g;
- salt - 100 g;
- Acetic essence of 70% - 1 tbsp. l .;
- peppercorns - 10 pcs .;
- cinnamon - to taste;
- water - 1, 5 l;
- vegetable oil - 50 ml.
Preparation Method
- Mushrooms clean from sand and grass. Fill with water and leave for half an hour. Wash thoroughly.
- Blanch mushrooms in boiling water for 5 minutes. Put on a sieve to drain water, and then shift to the pan.
- Prepare the marinade out of water and all ingredients except butter. Pour the marinade mushrooms, put on fire. After the liquid boils, boil the mushrooms over moderate heat, removing the foam that appears, for 30-40 minutes.
- Transfer to sterilized heated jars. Pour marinade. When the mushrooms have cooled, pour a little vegetable oil into each jar so that it covers the contents of the cans with a thin film. Close the plastic covers.
Marinated mushrooms with sterilization: the first recipe
Ingredients for four 3-liter jars:
- mushrooms - 10 kg;
- water - 1, 5 l;
- salt - 200 g;
- citric acid - 3 g;
- acetic essence - 50 ml;
- bay leaf - 6 pcs .;
- cinnamon, cloves - 5 pcs .;
- other spices - to taste.
Preparation Method
- Take away whole, strong mushrooms. Clean them of land and debris. Pour cold water for half an hour, then wash thoroughly. Cut off the legs halfway or prepare only one cap for pickling.
- Pour the mushrooms into the pan. Pour water. Put all ingredients except acetic acid. Cook the mushrooms on a small fire, removing a rich foam. When the mushrooms begin to sink to the bottom, add vinegar essence and boil a little more.
- While the mushrooms are boiling, prepare sterile jars. They can be sterilized over steam or in an oven.
- Remove the pan from the stove. Carefully transfer the mushrooms from the pan to the jars, cover with hot marinade.
- Cover the jars with sterile caps. Put in a pot of hot water (it should reach the hangers of the cans) and put on the fire. As soon as the water boils, sterilize half-liter jars for 25 minutes, liter - 30 minutes.
- Remove the jars from the pan and immediately seal the jar tightly. Turn the jars with mushrooms bottom up, cover with a blanket and leave to cool completely.
Marinated mushrooms with sterilization: the second recipe
Ingredients for five 1-liter cans:
- mushrooms - 5 kg;
- salt - 40 g per 400 ml of broth;
- vegetable oil - 100 ml;
- Acetic essence - 1 tbsp. l .;
- peppercorns - 10 pcs .;
- bay leaf - 5 pcs .;
- dill - 2 umbrellas;
- garlic - to taste;
- leaves of cherry, currant - 5 pcs.
Preparation Method
- Prepared pure honey mushrooms fill with cold water, put on the fire and boil for 10 minutes. Drop the sieve.
- Refill with cold water and cook for another 20 minutes.
- Transfer the mushrooms to another pan, pour 400 ml of broth from under the mushrooms. Add all spices (except vinegar) and vegetable oil. Cook for 20 minutes on low heat.
- Remove from heat, pour in vinegar and mix.
- Spread the mushrooms in sterile jars, pour the marinade in which they were boiled.
- Close the lids. Put in a pan with hot water. Sterilize for 20 minutes if the banks are half-liter. Liter jars hold in boiling water for 30 minutes.
- Remove the cans from the water and cork immediately. Turn upside down, wrap a blanket. Wait for complete cooling.
Marinated mushrooms with sterilization: the third recipe
Ingredients for 1, 5 l capacity:
- mushrooms - 1 kg;
- salt - 35 g;
- sugar - 1 tsp;
- bay leaf - 1 pc .;
- garlic - 3 cloves;
- peppercorns - 10 pcs .;
- cinnamon - to taste;
- apple cider vinegar - 7 tbsp. l .;
- water - 500 ml.
Preparation Method
- For marinating, select only whole mushrooms with tight caps. Clean them of dirt and grass. Fill with water for half an hour, then rinse well, changing water several times.
- Put the mushrooms in a saucepan, cover with cold water, put on medium heat. Bring to a boil, cook for half an hour, removing the foam.
- Flush boiled mushrooms in a sieve or colander. Wait to completely glass the water.
- In the meantime, cook the marinade. Pour water into another pan and put all the spices and spices as per the norm. Boil for 5 minutes. At the end of cooking, pour in the vinegar.
- Arrange mushrooms in sterilized jars, pour boiling marinade.
- Cover the jars with lids. Put in a pan with hot water - it should reach the hangers of the cans. Sterilize 20 minutes from boiling water.
- Heated jars immediately warmed up.
- Turn them upside down and wait for complete cooling.
Marinated mushrooms with sterilization: the fourth recipe
Ingredients for six 1-liter cans:
- prepared mushrooms - 5 kg.
For marinade (for 1, 5 l of water):
- salt - 40 g;
- sugar - 80 g;
- Vinegar 9% - 7 tbsp. l .;
- black pepper peas - 5 pcs .;
- carnation - 3 pcs .;
- bay leaf - 1 pc .;
- garlic - 2 cloves;
- nutmeg - pinch.
Preparation Method
- Peel and thoroughly washed mushrooms boil in salted water. As soon as the mushrooms sink to the bottom, fold them into a sieve and allow the water to drain.
- Pour water into another saucepan, add spices and spices (except vinegar), boil for 5 minutes.
- Dip in the marinade. Add vinegar. On moderate heat, cook for 15 minutes, removing the foam.
- Spread the mushrooms in sterilized 1-liter or half-liter jars. Pour marinade.
- Put in a saucepan with water and sterilize for 20 minutes half liter jars or 30 minutes liter. Hermetically roll up. Cool it upside down.
Mistress to note
The pickling of mushrooms must be approached with great responsibility, since there are cases of poisoning with mushroom blanks due to the development of botulinum toxin, a spore-forming bacterium, which causes botulism in hermetically sealed canned mushroom canned food.
Therefore, beginners are advised to close cans with mushrooms with regular lids. Such canned food is stored only in the refrigerator.
