Mushrooms are common to mushroom pickers. They are also called podlutniki, trellis or goat mushrooms, and it is better to collect them near the paths or ditches of deciduous or coniferous forests. For inexperienced mushroom pickers,
pepper mushroom may resemble a
mushroom mushroom. The preparation of such a find will disappoint with caustic bitterness. Pay attention to its reddish yellow tint. The correct mushroom should be rather brown in color. It’s easy to figure out how to make mushrooms. It is best to salt or pickle them to enjoy mushrooms not only in season, but throughout the year.
Pickling moss
Pickled mushrooms are always very tasty. Flywheels are no exception. Before pickling, you need to boil them in slightly salted water with a pinch of citric acid. You can also add half a glass of 9% vinegar to the table, it will prevent darkening of the mushrooms. Boil for twenty minutes, the finished product should sink to the bottom. Drain the water and take care of the brine, temporarily leaving the mushrooms. Pickled mushrooms are often tasty with cinnamon, but for this recipe it is better to take the following products: bay leaf, peppercorns, cloves, a few cloves of garlic, a liter of water, 1-2 teaspoons of vinegar essence, three teaspoons of sugar, two tablespoons of salt. Mix all the ingredients and boil in a saucepan. After ten minutes, the mushrooms can be lowered into the brine. Fifteen minutes later, distribute the mushrooms in jars along with spices and fill with brine, cover with plastic lids and wrap something cool before cooling.
The second way to pickle moss
Pickled mushrooms in a classic pickle will require the following ingredients: for a kilogram of mushrooms, take two-thirds of a glass of 9% vinegar, a third of a glass of water, a tablespoon of salt, a teaspoon of sugar, a couple of peas of pepper, two sticks of cinnamon, cloves, bay leaf, citric acid on the tip of the knife. Peel the mushrooms and cut into large pieces. Rinse and dry thoroughly. Boil water with vinegar, salt and sugar, dip the mushrooms in it and boil. Add spices, and then bring the mushrooms to full readiness, periodically removing the foam. Cool the moss boilers. Pickled mushrooms should be put in jars and pour the marinade, then cover each container with wrapping paper or parchment and close the lid. You can also roll up banks, having previously sterilized.
Third option
This recipe is different in that we will not only pickle the mushrooms. Pickled onions and carrots perfectly complement the taste of the workpiece. Take a kilogram of mushrooms, a couple of onions, one carrot, ten pieces of pickled onions, a glass of water and the same amount of 9% vinegar, two tablespoons of sugar, a teaspoon of salt, a tablespoon of mustard seeds, allspice. Rinse the mushrooms, cut the legs, cut the weighty hats into pieces. Add boiling water and rinse in cold water. Boil in water with onion, remove the onion in half an hour, and put the mushrooms in glass jars. Boil water with vinegar and other ingredients, including thinly sliced fresh and pickled onions, as well as carrot mugs. Pour mushrooms with a slightly chilled marinade and roll them on jars with blanks of the lid.