Mushrooms – a delicacy donated by nature.

No, probably, a person who would not be tempted to see such magnificence on a plate: shiny mushroom caps, white elastic legs, yes all this – with onions and fragrant vegetable oil.

Consnrvation различных видов грибов

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 the wormy.

Subtleties of choice and preparation of mushrooms for pickling

In order not to get any detonating mixture instead of the most delicious preparation, pay due attention to sorting the mushrooms: separately borovichki, separately chanterelles, separate mushrooms.

Each species has its own requirements for preparatory “pre-marinated” work..

Each of them cook separately, you should not arrange mush mixes in banks.

For marinating, choose young mushrooms of small and medium size..

Large ones are best to fry, because during the cooking process they become too soft, loose and watery, losing taste and elasticity..

The optimum diameter of the cap for marinating entirely – 4 cm, legs -2 cm.

If more – vegetables should be cut into two parts..

When choosing good mushrooms “for the 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 for pickling for the winter is headed by boletus, aspen, white and mokhovik.

We turn directly to the recipes for the preparation of pickled mushrooms with photos.

Best Pickling Recipes

“Tsar Borovik”
how замариновать грибы: вкусные рецепты
Ingredients amount
borovikov 1 kg
bulbs 1 PC.
salt 1 tbsp. l.
6 percent vinegar 60 ml
cloves, several bay leaves, two kinds of pepper (peas and allspice) taste
Time for preparing: 60 minutes Calories per 100 grams: 25 Kcal

The preparation of this recipe for pickled mushrooms consists of simple steps..

Boletus mushrooms (shallow whole, large ones – slices) pour water (1 cup), boil and boil, turning off the heat, 15 minutes.

An important nuance is that during the cooking process, do not allow the mushrooms to stick to the bottom of the pan, constant stirring is a prerequisite for the recipe.

Strain the mushroom decoction, salt it, pour vinegar into it and add spices..

Lay the raw onion in rings into pre-steamed jars, and boletus and marinade.

It is better not to leave bay leaves – mushrooms can be bitter.

Storage temperature of the workpiece – +50… + 60.

Maslata quick

Components: Naughty маслята

  • 1 kg oil;
  • 600 ml of water;
  • 1 tbsp. l salts;
  • 1 tsp acetic essence;
  • from spices: cloves, coriander, bay leaf, allspice.

Dip the oil in boiling water, over high heat bring to a boil again, then cook on moderate.

Cooking time – 20 minutes, in the process it is necessary to constantly remove the resulting foam.

Sterilize jars, decompose equal parts of spices and fill containers 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.

“By the side” add essence and fill with strained mushroom decoction.

To complete the process, the 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:

Brown cap boletus and aspen mushrooms

Components:

  1. Directly mushrooms – how much will you collect;
  2. 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 no slide.

Cook подосиновики 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 boil the aspen mushrooms for about 15 minutes, constantly removing the foam.

Roll up на зимуTo 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, boletus and boletus boletus with marinade will be packaged in cans, clogged with nylon covers.

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:

White milk mushrooms “Adventure”

Components:

  • 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.

Whites грузди в банкахFrom 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, put the milk in a colander, let the broth flow, rinse it with cold water..

Marinade bring to a boil to dissolve salt and sugar, and only then put the mushrooms.

Cooking time in marinade – 15 minutes.

Until they reach readiness, spread the leaves of cherries and currants in the jars, spices.

It is necessary to fill the containers with milk seeds only by a third, the rest of the volume – for 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 stitch needs wrapping..

Mushrooms Eateries

Components: Honey agaric в бочке для салатов

  • 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 (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 up 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:

Tips and tricks

  1. For a fragrant accent, you can add various spices to mushroom blanks, even uncharacteristic for canning mushrooms: cinnamon, nutmeg. To make the aroma more expressive, boil these spices in the marinade..
  2. Oil can not be cooked with aspen mushrooms – there is a risk to spoil the color of oil.
  3. To save vegetables from forest debris or sand as much as possible, soak them for several hours in cold water..
  4. To make the worms leave the fungus, add salt and citric acid to the soaking water..
  5. If the steeping time is too long, the vegetables will absorb more water than needed, which will negatively affect the taste.

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Mushrooms have existed for centuries, and scientists have not yet decided which species they belong to — vegetables or fruits, since any fruit has a composition that is 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 – 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!