Pickled mushrooms, the recipe for which is usually simple, are a great appetizer. Their taste goes well with many vegetable and meat dishes. In addition, this type of mushroom is very suitable for harvesting. They have been collected since August, while the basket can be filled, bypassing only a few stumps. Honey mushrooms have many vitamins B1 and C, so they are not only tasty, but also healthy.
There are quite a few pickling recipes; you can choose them depending on your own preferences, making the dish more spicy or sour. So, you can take on board the following method, in which mushrooms can subsequently be stored for a sufficiently long time. Such mushrooms are made for the winter.
For a marinade per liter of boiled water you will need salt (take about 2 tablespoons), the same amount of granulated sugar. Here put a teaspoon of acetic acid, cloves, two cloves of garlic. Among other spices, take bay leaf, black or allspice to taste. Cold water is poured into prepared, peeled and washed mushrooms, they are put on fire and boiled until they begin to sink to the bottom. After this, the broth merges. In the pan with honey mushrooms all the spices necessary for the preparation of the marinade are laid, the necessary amount of liquid is poured. After the water boils, acetic acid is added , the mushrooms are boiled for several minutes. Honey mushrooms are laid out in small sterilized jars, filled with marinade and clogged. After the workpiece has cooled, it is stored in a cool place.
Pickled mushrooms recipe cooking may have the following. Mushrooms wash well, cold water is poured into them, the dish is brought to a boil. The first broth merges (it is usually not consumed in food). The second water is poured into honey mushrooms, the pan with them is put on fire. After the liquid boils, it is slightly salted, the foam is removed (if formed). When the mushrooms begin to sink to the bottom, they are pulled out and laid out on sterilized banks. Marinade is being prepared. For him, 2 tbsp. Are put in a liter of cold water. tablespoons of sugar, 4 tbsp. tablespoons of salt, a few leaves of bay leaves, peas of allspice and cloves. The broth is brought to a boil, cooked for about three minutes, after which vinegar essence (3 teaspoons) is added here and the liquid is removed from the fire. If 9% vinegar is used, then it is taken in a proportion of 100 ml per 900 ml of water.
Mushrooms are poured with marinade, banks are clogged. It should be noted that pickled mushrooms, the recipe of which is given above, can be stored for a long time at room temperature, without losing their taste. Spices placed in the workpiece can be supplemented as desired. So, here add cinnamon, chopped onion rings, dill or mustard seeds, etc.
Winter mushrooms are not particularly distinguished by their taste, therefore their consumption in pickled or salted form is most relevant, however, the main advantage of these mushrooms is that they grow from autumn to winter, and in mild climates they can persist until March. Therefore, they are so common for the preparation of a variety of blanks and dishes. They do not recommend eating the legs of this mushroom, since they are harsh. Usually they are cut off when processing the product.
A delicious winter pickled mushrooms recipe may have the following. A kilogram of mushrooms is boiled in a sufficient amount of water, thrown into a colander, wait until the liquid drains, placed in a deep container (for example, a pan). For the marinade, pour a tablespoon of salt in two glasses of water (it is better to take large), 5 grams of sugar, bay leaf, chopped garlic (a couple of cloves), cloves, a few peas of pepper. Everything is brought to a boil, 6 tbsp. tablespoons of 5% vinegar, put mushrooms. Mushrooms are boiled for a while. Then honey mushrooms are laid out in a jar, filled with marinade and clogged. For long-term storage of containers with mushrooms, it is recommended to sterilize for 20 minutes.