Features and tips for pickling mushrooms

Canned mushrooms for the winter at home ... There are more than enough recipes for making this yummy. And with just one memory of this breathtaking delicacy, each gourmet flows in a saliva. After all, such an exquisite dish will qualitatively complement and diversify the menu of any celebration. But in order to prepare the gifts of the forest, you will have to work a little.

We will reveal some of the secrets of the art of cooking this delicacy and learn how to pickle mushrooms at home.

Basic tips on pickling mushrooms

Each hostess loves to surprise her relatives and guests with a signature homemade dish. In this regard, many refuse to buy in supermarkets those products that can be prepared personally, especially if the hostess knows the main secrets of magic in the kitchen. Let us reveal the main secrets and recipes of cooking marinated mushrooms for the winter, because this dish is an unsurpassed delicacy.

1. The dishes for this process should be chosen only enameled or tinned, because such packaging is not eaten away by vinegar.
2. As for the vinegar for the marinade, then your choice is better to stop on the bread, or fruit. The best option - Rhine (breeding) and aromatic vinegar.
3. Small mushrooms marinate whole, cutting off only the lower part of the leg. This will add to the dish also an unsurpassed look.
4. If during the "quiet hunt" you only come across great gifts of the forest, they are advised to cut it into 3-4 pieces.
5. It is recommended to preserve the caps of white mushrooms and aspen mushrooms separately from the roots.
6. Canned oil must be without skin.
7. The preparation of the value for the cooking process consists of soaking for several hours.

What mushrooms are suitable for pickling?

For marinating mushrooms for the winter in the banks fit any representatives of this diverse kingdom, except poisonous, of course.

When searching for species for conservation, your choice should be stopped on white mushrooms, greenfinchs, chanterelles, butterflies, boletus mushrooms, ryadikakh, ryzhikakh, boletus mushrooms, boletus mushrooms, goatlings, russulae, fatties, champignons, etc.

Marinating methods

Recipes cooking pickled mushrooms for the winter more than enough. But, there are only two, to which all the hostesses probably resort.

Boiling mushrooms in marinade

This method is in great demand, because the favorite delicacy in the process of cooking is impregnated with all the components of the marinade, and acquires a particularly fragrant flavor characteristics. To implement this method, you will need:

• 1 kg of mushrooms;
• 0.5 tbsp. water;
• third of glass of vinegar;
• 1 tbsp. salts;
• 1 tsp Sahara;
• 5-6 pieces of allspice;
• clove, bay leaf to taste;
• citric acid (at the tip of the knife).

Water is poured into an enamel bowl, vinegar and salt are added, and mushrooms are placed in this mixture. All this must be brought to a boil and cook over low heat.If your mushrooms have fallen to the bottom of the pan, and the foam does not stand out during boiling, you can remove them from the fire. You can add allspice, sugar, cloves, citric acid and bay leaf to the almost finished delicacy. The cooled dish should be folded into the jars, pour the fragrant liquid over the top and tightly close the lids.

Boiling mushrooms separately from marinade

This recipe for preserving mushrooms for the winter is that the forest products are cooked separately from the marinade in lightly salted water. The cooking process itself resembles that indicated in the previous method. Mushrooms are placed in a container filled with salted water (30-40 g of salt per 1 l of water) and boiled until the product settles onto one and the water becomes transparent, not forgetting to remove the foam.Then cooked delicacy recline in a colander to get rid of excess moisture. During this time, it is necessary to prepare a marinade in parallel, for which the following ingredients will be needed (the doses indicated per 1 liter):

• 80% acetic essence: 3 tsp, or 9% vinegar (1 faceted glass);
• granulated sugar - 2 tbsp.
• salt - 1 tbsp;
• bay leaves - 4-5 pieces;
• black pepper - 10 peas;
• allspice - 6 peas;
• carnation - 2-3 buds;
• dry dill - 2-3 g

All components need to be mixed and boiled. Then pour the cooled liquid into jars of cooled mushrooms and close with plastic covers.

What method of pickling to choose

Both recipes pickled mushrooms for the winter are equivalent, because in the end you get an unrivaled dish. But, if we draw the line of division, then the first method can be called more tasty, and the second - representative. The fact is, the marinade, in which the mushrooms were cooked, will eventually darken and dim a little, will become viscous.But, the taste of forest delicacy will be particularly fragrant and tantalizing taste buds.

In the second method, the marinade will be transparent and bright. Therefore, choosing how to pickle mushrooms for the winter in banks, it is necessary to clearly formulate for yourself the purpose of this process: to prepare a masterpiece dish for a home table, or a copy for “special occasions”.

Preparing mushrooms for pickling

A successful hunt for forest gifts is only half the battle, although special vigilance is needed here, since the diversity of mushroom species can lead astray even the most experienced mushroom picker. You should pay special attention to each mushroom so that the basket does not contain poisonous.

After harvesting, mushrooms must be prepared for preservation at home.

Sorting

Collected forest gifts must be sorted by type, because each species has its own characteristics (taste, smell, time and behavior during cooking). Species are also advised to be divided by size. Here the aesthetic criterion comes into force: on the festive table, mushrooms of approximately the same size look much more attractive.

Soak and soak

These processes are relevant for species such as honey mushrooms, walruses, svinushki, and are a kind of cleaning methods. So, for example, honey agarics are advised to soak for an hour in salted water, and then rinse them under an energetic water jet. This method will save you a lot of time that you would need for manual cleaning. As for the value and pigs, before marinating, they must be soaked for two days in salted cold water. Water needs to be changed every 10-12 hours.

The remaining varieties (white, aspen, milch, boletus, etc.) are not advised to soak, as they absorb excess moisture. They simply need to be washed in running water.

Cleaning

Virtually every mushroom unit needs to be individually inspected and cleaned. Thus, in champignons and butter, the skin should be removed from the caps, and the latter are first advised to be put into boiling water for 1 minute in order to facilitate this process. In white, aspen, boletus, syroezhek and other legs are separated from caps, chanterelles are thoroughly cleaned of dirt and debris under running water.

A common marinating recipe

In addition to these, there is also a universal recipe for preparing pickled mushrooms at home.

To do this, collected forest gifts must be thoroughly cleaned of contamination, debris, wormy and washed. Boil ready and clean mushrooms for 15-20 minutes, in parallel to prepare sterilized jars, lids and dishes that you need in the process.

Sterilize the jars recommended in the oven, and the lids need to be boiled,with stirring spoon.

To determine the amount of the marinade, the mushrooms are placed in a saucepan and water is poured into the cans. The liquid should be poured until it covers the product by about 3 cm. At the same time, consider: how much water is spent, and so much marinade is needed. To prepare a special liquid, you will need salt, spices and vinegar, which are added to the right amount of boiling water. This brine should boil for about 5 minutes, after which mushrooms are added to it. All ingredients boil for another 5 minutes. The finished delicacy must be placed in jars, filled with brine and rolled up. Put the result of a "quiet hunt" in a cool place and wait for a good reason to eat. There are a lot of recipes for marinating mushrooms, and every hostess has her own secret arsenal. But, the main rule of each of them is not to eat a tempting delicacy, even while cooking. Also, with any method of conservation, it is necessary to strictly adhere to all instructions and tips, responsibly approach to the preparation and cooking of mushrooms, because this delicacy is quite whimsical.But, if it is cooked in compliance with all the norms, the tasty result will thank for all the efforts.