Pickling mushrooms at home for the winter

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

As you know, mushrooms are one of the most beloved and delicious mushrooms. They have been familiar to people for more than one hundred years. Due to the sunny color, the mushroom was called "saffron milk cap". The people often call it "royal", in terms of taste and nutritional content, it is equated to white.

Features of the "royal mushroom"

Skillful mistresses of mushrooms prepare a huge number of delicious dishes and snacks. One has only to open the cookbook - there you can find many options for its preparation. In addition, mushrooms are considered a delicacy. Their taste qualities are especially admired by gourmets. They are good not only in fried, but also in pickled form. In our article, we will present recipes for pickling mushrooms at home for the winter.

Tips for properly preparing mushrooms for pickling

Firstly, those mushrooms that were picked not earlier than a day ago are ideal for pickling. And in general, the fresher you take the mushroom, the more aromatic and brighter the taste of the marinade and the product itself will be.

Wo-secondly, for pickling mushrooms, you need to properly prepare the raw materials themselves. Hats and legs must be cleaned of foliage, needles and sand. This is done with a brush. You can also remove the film that covers the mushroom cap. After these procedures, they must be thoroughly rinsed with clean and warm water, then left in a colander so that the water runs off, and wait for the mushrooms to dry. Spoiled, wormy mushrooms are unsuitable for pickling. They should be thrown away. Sort the mushrooms by size. It is known that the smallest mushrooms are best suited for pickling mushrooms for the winter. Large caps and stalks can be dried or fried in butter with onions, adding a little dill.

Third, before starting the preservation process, you need to check if you have all the necessary ingredients in stock. If one of the components is missing in your marinade, this will inevitably lead to a deterioration in the taste of the finished product. Stick to the timing as well. Be sure to follow the directions in the recipe.

Fourthly, mushrooms, or "royal mushrooms" - this is a great dish for the festive table. Often they are added to a side dish, and some prefer to eat these mushrooms as a separate dish, after frying them in butter in a deep frying pan. Thus, we see that pickled mushrooms can also be fried.

Fifthly, fans of picking mushrooms in their culinary piggy banks keep several recipes for the special preparation of certain dishes. But if you do not have such notes, then this is nottrouble. We offer you our recipes for pickling mushrooms for the winter.

Preparatory stage

After drying, we transfer the selected and washed mushrooms to a pan with clean water. Then we put it on fire. We are waiting for the water to boil. Lower the heat and cook them for 15 minutes. During this time, foam will appear on the surface of the water more than once. It should be removed with a slotted spoon. After a quarter of an hour, drain the water through a colander. We again wash our mushrooms with water at room temperature. Attention! The broth that has just been drained cannot be used! So, you yourself have prepared mushrooms for pickling, and now let's move on to studying various recipes.

1. Recipe for pickling mushrooms with vinegar

To pickle mushrooms for the winter, you need to use some kind of preservative. It can be citric acid or, as in our case, vinegar. We present to your attention one of the traditional recipes for cooking mushrooms for the winter.

You will need:

• 2 teaspoons sugar;

• 2 teaspoons coarse s alt;

• 8 peppercorns each;

• 1 head garlic or 8 large cloves;

• horseradish (optional);

• vinegar essence - 1 tablespoon, table vinegar in the amount of 8 tablespoons is suitable for replacement;

• three carnation flowers;

• bay leaf;• and dill (optional).

These ingredients are designed for 1 kg of mushrooms and a liter of clean water. If there are more mushrooms, then the amount of ingredients for the marinade should be proportionally increased.

Step one: first prepare the marinade. We put a pot of clean water on the stove. Bring it to a boil, and then add all the spices and keep on fire for another 5 minutes. Then add vinegar at the end of marinade cooking.

Step two: we need to prepare jars in which we will marinate our mushrooms. There are many ways to sterilize containers. When your jars are ready, they are tightly layered with mushrooms and garlic.

Step three: then take the prepared hot marinade, fill it with mushrooms and close the lids that were sterilized the day before.

Fourth step: rolled up jars are placed with the lids down, then they are wrapped in a warm blanket and wait for complete cooling.

After a day, you can check the jars for leaks. If the lids are not swollen, then pickling mushrooms at home was successful. Jars can be hidden in the pantry.

2. Harvesting mushrooms in a hot way

To pickle mushrooms for the winter in a hot way, you will need:

• 1 kg mushrooms;

• 2 tablespoons coarse s alt;

• 125 ml water;

• 1 dessert spoon of acetic acid;

• 5 large bay leaves;

• no more than 5 black peppercorns;

• 3-5 dill umbrellas;• and a small head of garlic.

Step one: clean mushrooms from forest debris. Rinse and leave in a colander to drain the water. Then we put them in a saucepan, combine with the rest of the ingredients, and then pour water.

Step two: over medium heatbring food to a boil. In this position, the mushrooms in the marinade boil for 30 minutes. Please note that it is forbidden to stir the mushroom mixture with a spoon. The pan is simply covered with a lid and shaken several times during this half hour.

Step three: when the boiled mushrooms cool down a bit, they are transferred to sterilized jars. The container is filled with mushrooms and brine by 1/3. Then, when the mushroom mixture is completely distributed by you in jars, you pour the remaining marinade equally.

Fourth step: both metal and nylon lids are suitable for closing.

This recipe has become famous for the possibility of long-term storage of products. The main thing is that the jars with the workpiece are stored in a dark and cool place.

These pickled mushrooms are perfect for making soups.

3. "Royal" preparation for the winter without sterilization

According to the mushroom pickers, the “royal mushroom”, or camelina, is the easiest to prepare. Therefore, to preserve them, you will need a minimum set of spices.

For this you need:

• 1 kg camelinas;

• 2/3 measuring cup clean water for marinade;

• citric acid at the tip of a teaspoon;

• allspice in quantity of 4 peas;• coarse s alt - 1 teaspoon.

Step one: prepare the mushrooms. Clean them of sand, needles and foliage, and then rinse thoroughly with running water.

Step two: before cooking, the water in the pan needs to be s alted,bring to a boil, and then lower the mushrooms into the boiling liquid. After 3 minutes, the stove turns off, and the mushrooms are in the pan under the lid for 30 minutes. After which the broth is drained.

Step three: while the mushrooms are simmering, you begin to prepare the marinade. Put water in a small saucepan on the burner, stir the s alt with the acid and boil.

Fourth step: lay out ready-made mushrooms in jars, filling with filling. Closing.

Secrets of wise housewives for successful pickling of mushrooms

• Nylon lids are best suited for closing mushroom jars.

• Keep blanks in a dark and cool place. Optimum storage temperature +7 0С.

• Freezing food is excluded.

• If you do not have table vinegar, then it is replaced with essence. But remember that it is already being added in smaller quantities!

• Instead of citric acid, some housewives add ascorbic acid.

• Another secret is that the filling should cover each mushroom. If a small piece is not hidden under it, then this will lead to the growth of mold. As you know, such a product should not be eaten.

• If it suddenly happens that there is not enough filling, then vegetable oil is poured into the jar, which saves your workpiece from damage.

Storage Secrets

Marinated mushrooms in a jar are usually stored for 12 to 24 months. But it is best to eat them during the first year. If you intendstore blanks for a long time, then metal lids will not work, it is better to use glass ones.

In conclusion

Our article ends. We revealed to you the secrets of proper preparation and proper storage of pickled mushrooms, and also offered you a choice of 3 recipes for pickling mushrooms.

Ryzhik mushrooms are low-calorie mushrooms, so sometimes you can treat yourself to homemade preparations. In general, marinated royal mushrooms are a great addition to the festive table.