How to pickle mushrooms and how to use them later

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

Who first decided to pickle food is unknown, but this option for preparing food has become very popular. After such processing, the food acquires an unusual aroma and a rather piquant taste. So you can harvest vegetables, mushrooms, seafood and much more. Nowadays, almost any housewife knows how to pickle mushrooms, and each has its own unique recipe. But among all their diversity, two pickling options can be distinguished, which are fundamentally different from each other.

Option one. Fresh washed and chopped mushrooms are boiled in a saline solution of a certain concentration with the addition of acid and spices. Then they, along with a rich marinade, are laid out in sterile containers and sealed for long-term storage.

Second option. Mushrooms are pre-boiled. Then rinsed and allowed to drain. The marinade is prepared separately in another container. After that, the boiled products are laid out in jars and poured with a freshly prepared fragrant solution.

The difference between the options is easy to see. In the first case, the gifts of the forest are rolled up in thatthe same solution in which they are boiled. The marinade is prepared immediately, and the concentration of the components is calculated based on the amount of product and cooking time. In the second case, the mushrooms are boiled in a saline solution (two tablespoons per liter of water), and then poured with a decoction of spices prepared according to the selected recipe.

Marinating mushrooms is not as difficult as it seems. First you need to understand that both tubular and agaric mushrooms are subjected to such a procedure. But it is better to treat each type separately. They are thoroughly washed, the legs are separated from the caps, and then cut into medium-sized pieces. Small mushrooms can be pickled separately, and large ones must be checked for worms. Preparation of containers is carried out in the same way as with any other method of canning. Then the process begins.

Hundreds of recipes for harvesting mushrooms of various types and sizes are known today in cooking. Each of them is worthy of attention and good in its own way. In recent years, the recipes of oriental masters have become popular with housewives. They are attracted by an unusual set of spices and ease of preparation. Take Korean food, for example. Marinating mushrooms in this way is a pleasure.

First you need to stock up on the necessary ingredients. For 1 kilogram of any solid mushrooms (preferably champignons), you will need 100 grams of carrots, a quarter teaspoon of black pepper, 1 pod of Bulgarian sweet and red hot peppers, a few cloves of garlic, 2 onions, a teaspoon of essence (acetic) or a pinch of citric acid, s alt, 100 grams of buttervegetable and a couple of tablespoons of granulated sugar.

Cooking is as follows:

1. First, boil the mushrooms for 6-7 minutes, and then wash them under cold water.
2. Chop peppers, carrots and onions into slices and fry in oil.
3. The cooled vegetable mixture should be combined with mushrooms.
4. Then you need to add the rest of the ingredients and mix everything thoroughly.
5. Let the mixture brew a little, and then put it in jars and roll it up.

A jar of these delicious mushrooms will be a wonderful snack in case you suddenly have guests dropping by.

But not everyone likes the exotic, so housewives often prefer to pickle mushrooms in the usual, unpretentious way. For this option, you will need the following ingredients: a kilogram of forest products, a third of a glass of water, two-thirds of a glass of table vinegar, a tablespoon of s alt, two bay leaves, a teaspoon of sugar, a little ground cinnamon, five pieces of peppercorns, a pinch of citric acid and a couple of clove buds.

Cooking process:

1. First, boil water in a saucepan, add s alt and vinegar to it.
2. Dip the processed mushrooms into the boiling solution and cook for 20-30 minutes (depending on the type of product). Be sure to remove the foam, otherwise the marinade will turn out cloudy.
3. After the time has elapsed, add the rest of the ingredients to the pan and cook the dish until cooked.
4. Then, still hot, the product is poured into jars and closed with lids.

This option allows you to end up with a product that is suitable in the future for preparing other, no less tasty dishes. Pickled mushrooms are stewed with meat, vegetables and poultry. Soups, pies, casseroles and wonderful cold appetizers are prepared from them. Recipes for salads with pickled mushrooms are very diverse. Mistresses have recently liked a salad called "Forest Glade". It is quite laborious, but very tasty, and looks impressive on the festive table.

For this dish you will need pickled mushrooms (caps), boiled potatoes, green onions, eggs (hard boiled), pickles, ham, grated hard cheese and mayonnaise. The number of products depends on taste preferences.

Preparing the dish is very simple:

1. All components, except for mushrooms, must be cut into cubes as small as possible.
2. The mushrooms are laid out on the bottom of a deep bowl with their hats down.
3. Further, all products are stacked in the following order: onions, potatoes, ham, cucumber, egg, cheese. All layers, with the exception of the last, are generously smeared with mayonnaise.
4. The salad is left on the table for a while to soak, and then sent to the refrigerator to harden.
5. Before serving, the bowl is covered with a wide plate and turned over sharply. On the sides of the dish can be decorated with herbs. In this form, it really resembles a clearing in the forest.

Opening another jar, do not puzzle over what to cook from pickled mushrooms. You just need to turn on your imagination and start creating. It's easy to post content.on a plate and sprinkle with onions. But this version is not very original. Some housewives string small mushrooms on skewers and randomly spread them on a plate.

Even ordinary fried potatoes change their taste if you add pickled mushrooms to it. To do this, they are first crushed, and then fried with onions and carrots. Then the potatoes are fried separately and mushrooms and vegetables are added to it. The taste is so extraordinary it's hard to imagine.

Don't limit your imagination to already familiar recipes. Pickled mushrooms are a product with which you can endlessly experiment.