Mushrooms are a delicacy given by nature.
No, probably, a person who would not be tempted to see such magnificence on a plate: shiny mushroom caps, white elastic legs, and all this with onions and fragrant vegetable oil.
They look great in any form, if you know how to cook them.
And the gift of the forest has incomparable taste qualities.
To feel them, before the start of the collection, two rules should be memorized: do not take unfamiliar species and ignore wormy ones.
In order to not get any explosive mixture instead of a delicious billet, pay due attention to sorting the mushrooms: separately borovichki, separately chanterelles, separate milk mushrooms.
Each species has its own requirements for preparatory «pre-marinated» work.
Each of them cook separately, to arrange in the banks mushroom mixes are not worth it.
For marinating, choose young mushrooms of small and medium size.
The optimum diameter of the cap for marinating entirely is 4 cm, the legs are -2 cm.
If more — vegetables should be cut into two parts.
When choosing a good mushroom “for a jar”, be sure to check each specimen for wormy.
It often happens that the whole is on top, inside it turns out to be a worm.
Top-list of the best for marinating for the winter is headed by boletus, aspen, white and flywheel.
We turn directly to the recipes for the preparation of pickled mushrooms with photos.
The preparation of this recipe for pickled mushrooms consists of simple steps.
Boletus mushrooms (shallow whole, large — slices) pour water (1 cup), boil and boil, reducing the heat, 15 minutes.
The resulting mushroom decoction strain, salt, pour vinegar into it and add spices.
Lay the raw onion rings in pre-steamed jars, and boletus and marinade there too.
It is better not to leave bay leaves — mushrooms can be bitter.
Storage temperature of the workpiece — +5 0 … + 6 0.
- 1 kg oil;
- 600 ml of water;
- 1 tbsp. l salts;
- 1 tsp acetic essence;
- from spices: cloves, coriander, bay leaf, allspice.
Butters dip in boiling water, over high heat bring to a boil again, then cook on moderate.
Cooking time — 20 minutes, in the process you need to constantly remove the resulting foam.
Sterilize the jars, decompose equal parts of the spices and fill the tanks with oils.
When transferring them from the pan to the jars, let the water flow as far as possible — this way you can put a sufficient amount of mushrooms in a small jar.
Add the essence “side by side” and fill with strained mushroom decoction.
To complete the process, banks need to be given half an hour of sterilization and roll up.
Let’s see how the whole marinating process looks like in the video:
- Directly mushrooms — how much will you collect;
- For marinade (per liter of water):
- peas (pepper) — 10 pcs .;
- bay leaf — 2-4 pcs .;
- a glass of 6 percent vinegar;
- cloves and cinnamon;
- salt — 2 tbsp. l with a hill;
- sugar — 2 tbsp. l without slides.
Boil the mushrooms with the onion (the blackening of the vegetable will signal danger if the toadstool suddenly got into the mushroom company).
If everything is in order, drain the broth and pour the vegetables with fresh water.
Wait for boiling and cook the aspen mushrooms for about 15 minutes, constantly removing the foam.
To prepare the marinade, you will need a “third” water, in which, after boiling, put all the intended spices and ingredients (except vinegar) and cook for half an hour.
Add vinegar 5 minutes before the end of cooking.
At the final stage, the orange-cap boletus and boletus boletus with the marinade will be packaged in cans with a capron lid.
Covers pre boil.
Try to add juniper to the recipe and you will be surprised at the resulting taste.
For detailed preparation of pickled aspen mushrooms with juniper, see the video below:
- 2 kg of white mushrooms;
- 9% vinegar — 200 ml .;
- cherry and currant leaves;
- salt — 2 tbsp. l .;
- sugar — 1 tbsp. l .;
- 1 liter of water.
From spices: garlic, bay leaf, black and allspice, cloves.
Prepared for pickling mushrooms boil for 10 minutes with the onion.
This broth is no longer needed, pour it and prepare fresh water for the marinade with the addition of sugar, salt and all the necessary spices.
In the meantime, cast the mildew in a colander, let the broth flow, rinse under cold water.
Bring the marinade to a boil to dissolve the salt and sugar, and only then put the mushrooms.
Cooking time in marinade is 15 minutes.
Until they reach readiness, spread out the leaves of cherries and currants, spices.
It is necessary to fill the containers with milk seeds only by a third, the rest of the volume — for the marinade.
When all the components are in banks, add vinegar to each (2 tsp per liter, 1 per half liter) — and you can roll.
This blank needs wrapping.
- mushrooms — how much to eat;
- 1.5 liters of water;
- table salt and vinegar — 2 tbsp. l .;
- sugar — 1 tbsp. l
From spices: garlic, pepper-peas, bay leaf.
Cook the mushrooms until fully cooked, the resulting broth is poured into a clean pan and add all the spices to it (garlic for this recipe is cut into thin plates).
Boil the pot for no more than 10 minutes.
Banks fill in the sequence of mushrooms — marinade, roll sterilized lids.
They can be stored at room temperature.
There are many recipes for the most delicious preparations for winter, so in order for you to choose, we also offer a video recipe:
- For a fragrant accent, you can add various spices to the mushroom blanks, even uncharacteristic for canning mushrooms: cinnamon, nutmeg. To make the aroma more expressive, boil these spices in the marinade.
- Oil can not be cooked with aspen mushrooms — there is a risk to spoil the color of oil.
- To get rid of vegetables from forest debris or sand, soak them for a few hours in cold water.
- To force the worms to leave the fungus, add salt and citric acid to the water for soaking.
- If the steeping time is too long, the vegetables will absorb more water than needed, which will negatively affect the taste.
The recipe and stages of cooking homemade pizza in the oven. Having prepared yourself at home once, you are unlikely to order it in a cafe.
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Mushrooms have existed for centuries, and scientists have still not decided which type they should be referred to as vegetables or fruits, since any fruit has a composition characteristic of vegetables and fruits.
The presence in the composition of 80% of water makes the mushroom a dietary and low-calorie product, and amino acids (18), protein compounds, carbohydrates and vitamin series have a positive effect on the nervous and circulatory systems.
The largest percentage of protein can be obtained by eating dried mushrooms.
This kind of product consists of three quarters of protein compounds.
A distinctive feature of pickled mushrooms is their low calorie content.
Such a unique, useful and very tasty product is simply obliged to be on your table.
Finally, we want to share with you a great recipe for marinating the waves.
Try, experiment and enjoy your meal!