Pickled mushrooms are stored for a long time in the winter and serve as an excellent snack for many dishes. Cooking them is not very difficult. Own methods of pickling mushrooms exist for almost any of their species. There are general rules: it is most convenient to cut into small pieces, and you need to use young and strong mushrooms, especially hats. Most often, home-made pickling of mushrooms involves
boiling in marinade or boiling in water and pouring marinade. Consider the best recipes.
Mushroom marinating at home: cooking porcini mushrooms
For a kilogram of porcini mushrooms you will need thirty grams of salt, half a glass of table vinegar, parsley, peppercorns, cloves, a little dill and cinnamon. Peel the mushrooms from debris, cut the legs, cut into pieces. Transfer to a pot of water, add salt and vinegar and start cooking. When the water begins to boil, remove the foam and add spices. Reduce heat and simmer for twenty-five minutes, stirring occasionally to prevent the mushrooms from sticking together. Readiness can be understood by their subsidence. Allow the dish to cool, then place it in clean glass jars and tighten the lids tightly.
Mushroom pickling at home: stocking chanterelles
For a kilogram of chanterelles you will need a third of a glass of 8% table vinegar, a third of a glass of water, a tablespoon of salt, a few peas of pepper, bay leaf, cloves, two sticks of cinnamon. Trim the legs of the chanterelles, rinse and boil in salted water. After twenty minutes, put in a colander and let the liquid drain. Prepare the marinade - mix water, salt and vinegar, boil, add mushrooms and boil for twenty minutes. Add seasonings and sugar just before you finish cooking.
Try to quickly cool the chanterelles before placing them in the jars, so they will keep a dense and crisp texture.
Mushroom pickling at home: cooking butter
One kilogram of butter will require a third of a glass of 8 percent vinegar and water, twenty grams of salt and ten grams of sugar, peppercorns, a bay leaf, cinnamon sticks, cloves. Marinade for butter is similar to that made for chanterelles. The difference in preparation lies in the fact that in butter before pickling it is necessary to remove the slippery skin. Just pour boiling water over the mushrooms and rinse thoroughly with cold water. In addition, they do not need to be boiled, just boil in the marinade, after which
cool and arrange in jars along with the liquid in which the mushrooms were cooked.
Mushroom pickling at home: stock mushrooms
For a kilogram of mushrooms, take a little citric acid, two tablespoons of 8% vinegar, a liter of water, two teaspoons of salt, peas, peas, lavrushka, cloves. Cut the legs and rinse the mushrooms thoroughly. Blanch by immersing in a colander in boiling water for a couple of minutes, rinsing with cold water and letting all the liquid drain. Make a marinade from water, salt and citric acid. Boil champignons in it, periodically removing the foam, add vinegar and spices, cool and arrange in banks. Screw the covers tight and store.