Honey mushrooms are very tasty and healthy mushrooms. They are consumed not only fried, but also pickled. After all, it is very nice to open a jar of mushrooms in the winter to any dish or just on a festive table.
From the article you will learn how to choose the right mushrooms. And also consider a few basic recipes for canned mushrooms for the winter.
Mushroom selection
Honey mushrooms are not only edible, but also false. Therefore, an ignorant person can choose the wrong mushrooms, which will entail disastrous consequences. To avoid this, learn to choose them correctly. After all, even in the store poisonous mushrooms can be sold.
So, both species of honey mushrooms grow in the same places. Therefore, they are difficult to distinguish. However, on the legs of the edible mushroom, under the hat itself, there is a membranous small ring in the form of a skirt, but false mushrooms do not.
Fragrance is another significant difference. Edible mushrooms smell like mushrooms, while false mushrooms smell like ordinary earth. You can also distinguish both types by color.
False mushrooms are brighter, more colorful, which they seem to want to try. They can be both bright yellow and red. Edible mushrooms are only light brown.
False mushrooms have a smooth, beautiful hat, while real mushrooms have a scaly hat. An experienced person will immediately see the differences. If in mushrooms you do not understand, then for you the main symptom is a membranous ring. Therefore, immediately pay attention to this indicator. Since you already know how to choose mushrooms, you can cook them. Next, consider a few recipes.
Classical mushroom pickling
Consider the usual recipe for canned mushrooms for the winter on one three-liter jar. To do this, the mushrooms are cleaned of dirt and excess films. Then they are boiled in ordinary salted water until fully cooked.
In the meantime, prepare a brine for three liters of water. In the tank is added 3 tbsp. l sugar (taste), and then pour in the same amount of salt (possibly less). We put the liquid on the fire and after boiling pour 80 ml of the usual 9% vinegar. Dry cloves of cloves (2-4 pcs.), Allspice or ordinary pepper - 6 peas, as well as one lavrushka are placed here. We are waiting for the boiling marinade.
When the mushrooms have cooked, let them cool a little. Then carefully lay out with a slotted spoon in a boiling marinade, in which honey mushrooms should be cooked until fully cooked.
Spread hot mushrooms in a sterile three-liter jar. After that, honey mushrooms are poured with marinade and rolled up.
Add cinnamon
This recipe has a twist that will add spice to the mushrooms. To prepare them, pour water (1 liter) into the pan, which is put on the fire for boiling, after which 3 sticks of cinnamon and a few pieces of peppercorns (better than fragrant) are placed. Then salt and sugar are poured to taste. As a rule, the marinade should be salty and sweet at the same time. Now put 5 buds of cloves dry and a couple of leaves of parsley. Vinegar is not needed yet. All together boil for 3 minutes. The pan is removed from the heat and vinegar is added to it.
Mushrooms (2 kg) are boiled in ordinary water for 5 minutes. After that, the old water is drained, and the new one is collected. It must be salted and put mushrooms cook until fully cooked.
All foam must be removed during cooking. When the mushrooms are ready, they are transferred to jars and poured with pre-prepared marinade. Then roll up and clean in a cool place. As you may have guessed, the highlight is cinnamon. It is she who gives the mushrooms a special piquancy.
Now you already know some recipes for canned mushrooms for the winter. If you adhere to the recipe, the mushrooms are juicy, tasty and fragrant.
Mushrooms with apple cider vinegar
Thanks to this recipe, honey mushrooms are very tender. To prepare them, small mushrooms (1 kg) are cleaned of dirt and film, and then put to boil in salted water for about 40 minutes (until cooked). Then the prepared mushrooms are laid out in a colander so that all the liquid is gone.
Meanwhile, the marinade is prepared: water (0.5 l) is poured into the container and 4 lavrushki, 3 whole cloves of garlic (for flavor), peas (a few pieces), sugar and salt to taste (about 1 tbsp. Each) are placed. , buds of dried cloves (2-3 pcs.) and the last is poured 50 ml of apple cider vinegar (if desired, can be replaced by grape).
When the liquid boils, put honey mushrooms in it and boil for about 10 minutes so that they are saturated with aroma and taste.
Then we spread the mushrooms in sterile jars, pour the marinade into them - and you can roll them up. As you can see, there are many different recipes for cooking canned mushrooms for the winter.
Bulgarian mushrooms
There are several Bulgarian recipes for canned mushrooms for the winter, but we will consider only one - the classic. To prepare them, pour ½ tbsp into the pan. water, add salt (1 tbsp.), bay leaf (2 pcs.), 10 ml of vinegar and peppercorns (5 pcs.) here. Mix the mass well, add the mushrooms into it (they will start the juice) and put everything together on a slow fire. As a rule, honey mushrooms are boiled for about 30 minutes.
When the mushrooms are cooked, remove them with a slotted spoon and put them in jars, cover, sterilize - and you can safely roll them up. You turned out tasty and juicy canned mushrooms in jars for the winter.
Add garlic
This is the same recipe as the previous one. The only difference is that garlic is added to the marinade, which gives the dish even more flavor and piquancy. As a rule, you need to take 3 cloves of garlic, but it all depends on your preferences and the product itself. In some cases, you can add a whole head.
Mushrooms will not become sharp, because during cooking the garlic bitter taste disappears, but at the same time the marinade produces an interesting and unforgettable aroma. We examined another recipe for mushrooms for the winter - canned mushrooms with garlic, which emphasizes the aroma.
Marinated mushrooms without vinegar
There are many recipes for canned mushrooms for the winter without vinegar. However, in this case, be sure to add citric acid. Prepare these foods and spices:
Honey mushrooms (1 kg) are thoroughly washed and cleaned. Next, pour water into the mushrooms and wait for boiling. Then boil the mushrooms for another 5 minutes and drain the water, then put them on a colander so that all the liquid comes out. Then honey mushrooms are again filled with running water and boil them until fully cooked.
Meanwhile, pour 5 glasses of water into the pan and add salt and sugar to taste to it. As a rule, just enough for 1 tbsp. l., but you can and more, depending on your preference. In the same container we put a few leaves of laurel (2-3 pcs.), 4 buds of cloves, cloves of garlic at your discretion and 1 tbsp. l citric acid.
When the liquid with spices boils, ready mushrooms are laid out here. They boil for another 5-10 minutes. Then the hot mushrooms are laid out in sterile jars and immediately rolled up.
Crispy canned mushrooms: recipe for the winter
To cook delicious, fragrant and crispy mushrooms, you must adhere to the recipe. First, mushrooms (2 kg) must be soaked in cold salted water for about 40 minutes.
When the time is up, pour out the water, pour a new one and put the mushrooms on a slow fire to boil. After which we pour out the liquid, and throw the mushrooms in a colander. While water flows from them, we prepare the marinade: pour 80 ml of water into the container, and pour about 1 tbsp of salt and sugar into it. l If the brine is too salty or sweet, add a little water, then put peppercorns (8 pcs.), A little laurel for flavor and piquancy (about 2-3 pcs.) And 5 cloves of cloves. Mix the spices, and pour 30 ml of the usual 9% vinegar here.
Put mushrooms in the cooked marinade and cook until tender (20-30 minutes). Pour hot mushrooms into jars and roll up. You can sterilize the mushrooms together with the container, and then you can be sure that they will definitely stand before the winter.
Marinating features
You learned some basic recipes for canned mushrooms for the winter. However, there are some features of pickling that every housewife needs to know about:
One kg jar contains 1 kg of medium-sized pickled mushrooms. At the same time, if you take the same amount of mushrooms, but fresh ones, then they will fit in three liter jars.
For pickling, not only fresh mushrooms, but also frozen ones are suitable. Before canning, it is not necessary to defrost them.
Before pickling, honey mushrooms must be soaked or boiled in ordinary salted water with citric acid so that all harmful substances come out of them. As a rule, acid helps fungi maintain their natural color.
While mushrooms are boiling, it is imperative to remove the foam that periodically appears on the surface of the water.
Canned mushrooms are more tender and tasty if marinade is prepared for them on mushroom broth, and not on plain water.
Clove is an essential ingredient for pickling, as it is it that gives the mushrooms the corresponding aroma.
All ingredients are placed in the marinade and must be boiled for at least 5 minutes. Then you can be sure that our conservation will last until winter and will not deteriorate ahead of time.
If mushrooms gathered in the meadow, then the cooks recommend cleaning the main length of the legs. You can leave it only at the base of the hat about 2 cm. However, the legs do not need to be thrown out, since they can make an additional tasty dish.
If the caps are too large, they can be cut in half. So they cook much faster.
If you plan to store mushrooms until winter, then metal caps are not suitable, but they must be sterilized beforehand to avoid unpleasant diseases.
Now you know not only the recipes of canned mushrooms for the winter, but also the characteristics of pickling. Therefore, you will definitely get delicious and fragrant mushrooms.
Finally
So, now you know how to preserve mushrooms for the winter. The recipes are simple, which do not require complex and expensive ingredients. Therefore, every housewife can cook pickled mushrooms.
If you add other aromatic spices to the marinade, the taste and aroma of the mushrooms are more saturated. In any recipe, it is advisable to experiment. Thus, each hostess will be able to create her own, original and unique dish.