How to pickle mushrooms for the winter?

Every housewife should know how to pickle mushroomsfor the winter. After all, pickled mushrooms will not only decorate the festive table, but will also help out in case of unexpected arrival of guests. Correctly pickled mushrooms throughout the winter will not lose their flavor and aroma.

How to pickle mushrooms for the winter. General Tips

1. The most important rule is not to collect unfamiliar mushrooms so as not to endanger your own and others' health. You need to be completely confident in the edibility of mushrooms.
2. From the harvested crop for marinade young strong fruits without wormholes and mold are selected. The rest can be used for cooking various dishes.
3. With mushrooms you need to cut the bottom and the damaged areas.
4. Mushrooms should be treated in the first 5-6 hours after harvesting, especially tubular varieties.
5. Collected mushrooms must be sorted into tubular and lamellar.
6. Before pickling ginger and other plate mushrooms (mushrooms, freckles, chanterelles), they must be thoroughly rinsed or even pre-soaked for 15-20 minutes.
7. Washing tubular mushrooms is not worth it, becauseThe tubular part absorbs water, and the mushrooms are slippery. Therefore, in order to marinate oily mushrooms, ceps, podberozoviki, boletus, etc., when collecting them, you need to brush off the earth, leaves, and wipe the houses with a wet cloth.
8. To pickled mushrooms looked appetizing, do not grind them. Mushrooms of medium size should be cut in half, and large - in 4 parts.

Recipes for marinades

The success of cooking marinated mushrooms is hidden in the marinade. It gives the mushrooms a special taste and aroma. Each type of mushroom requires its own ingredients for the marinade.

Marinade for oilers

To prepare 1 kg of mushrooms for marinade you will need: 1 liter of water, 1/3 cup of vinegar, 20 g of salt, 2 tbsp. spoons of sugar, 6-8 pcs. sweet pepper, 10-12 pcs. black pepper, 2 bay leaves, 5 grams of cinnamon.

Marinade for honey

The mushrooms and nutmeg attach a special flavor to the mushrooms. Necessary ingredients

for marinade: 1 liter of water, 20 ml of vinegar, 20 g of salt, 1 tbsp. a spoonful of sugar, 8-10 pcs. black pepper, a small head of garlic, 1/3 of a spoonful of nutmeg.

Marinade for pimples

Marinade podberozoviki need with the addition ofcarnations. For 1 liter of water, add 20 ml of vinegar, 3 tbsp. tablespoons of salt, 3 tbsp. spoons of sugar, 13-15 pcs. black pepper, 7-8 pcs. sweet pepper, 8 inflorescences of a carnation, 2 bay leaves.

Learn to pickle ceps

White mushroom has more than a dozenvarieties and is the best mushroom for cooking. For salting for the winter, it is better to use young fruits, in which the cap still has a dirty white or slightly brownish hue. Many culinary specialists use only hats of ceps for marinating, and other dishes are prepared from the legs. Large hats can be cut into 2 or 4 pieces.

Ingredients

• 1 kg of mushrooms;
• 4-5 peas of black fragrant pepper;
• 3 cloves of a carnation;
• 3 teeth of badjan;
• 70 ml of 9% vinegar;
• 2 bay leaves;
• cinnamon;
• 30 g of salt.

Preparation

1. Pre-cleaned mushrooms fill with cold water, completely cover them, salt. After boiling, reduce the heat. Do not forget to remove the resulting foam.
2. Caps of ceps should be boiled for 10-12 minutes. If you still decided to use the legs, they should be cooked separately for about 20 minutes. Finished mushrooms are immersed in the bottom of the pan.
3. 4 minutes before the end of cooking, add the rest of the ingredients to the brine.
4. Finished mushrooms spread on sterilized jars, cover and sterilize for another 30 minutes in a water bath.
5. Tin cans with mushrooms should be stored in a dark cool place.

Marinade for white mushrooms can be changed by addingat will dill or garlic. To keep the hats white, add a pinch of citric acid to the water. If you notice that after a while pickled ceps in the pot darkened, open it and cook the contents.