Pickled mushrooms - this is a great dish, which is nice to try in the summer and winter. The harvesting process is easy, you will need any kind of mushroom. How to pickle them deliciously, you will learn by reading the article to the end. And then your pickled mushrooms will be praised by your relatives, friends and neighbors.
General scheme of pickling
You will need:
- plain water (one liter);
- black pepper;
- bay leaf (1 pc. in each jar);
- salt (150 ml);
- garlic;
- vinegar 25% (one tbsp. l.);
- dill;
- mushrooms.
How to pickle
For harvesting, butter, boletus, honey agarics or aspen mushrooms are suitable. The main thing to remember: mushrooms of different types are separately pickled. Since they all have different cooking times. Choose only fresh and whole mushrooms. So let's get started. We take one kilogram of honey mushrooms, we clear them of excess garbage and rinse. Cook for twenty minutes in a saucepan. To make them strong, dip in boiling water. Cook is in an enameled pan. We begin to prepare the brine. Add salt, chopped garlic, a sprig of dill, pepper, bay leaf, vinegar to the water. For lovers of spicy foods, pepperoni can be added if desired. Do not forget to remove the foam in a timely manner so that the marinade is transparent. So, we cook twenty minutes, and then we put the mushrooms in sterilized jars and pour hot brine. Add one spoonful of hot vegetable oil. Roll up and turn over the banks.
How to Pickle Forest Mushrooms
The main ingredients:
- water (two liters);
- vinegar (two tablespoons);
- salt (200 grams);
- pepper peas (twenty pieces);
- five bay leaves;
- cloves (ten pieces);
- spice;
- Forest mushrooms.
How to pickle
You can take any mushrooms, in our case we will use a kilogram of mushrooms for cooking. Rinse them well, clean from debris. Heat the water in the pan, and as soon as it boils, throw the mushrooms into it and blanch for three minutes. Then pour cold water from the tap and hold for a few minutes. Take a deep pan and lay out the mushrooms in layers, then salt with spices. Leave on for several days (approximately three days). Then we put mushrooms in sterilized jars and pour hot brine (water, vinegar, cloves, salt). Put peas and bay leaf on top . Roll up the cans.
How to Pickle a Polish Mushroom
The main ingredients:
- salt (three tsp);
- peppercorns (twelve pieces);
- nutmeg;
- sugar (1/2 tsp);
- water (two glasses);
- two leaves of laurel;
- acetic acid (60 ml);
- one onion;
- Polish mushrooms.
How to pickle
The first method (in its own juice).
We buy a kilogram of
Polish mushrooms on the market
. Arriving home, we first select them. Larger cut into pieces, and the whole will marinate the whole. Then clean off excess debris, rinse well under cold water. Take a colander, drop the mushrooms on it so that the glass is excess moisture. Then we put them in a pan, pour two glasses of water and fill it with salt. Heat on a fire until juice stands out. Cook for ten minutes. Next, add the pepper and the whole peeled onion. Many hostesses use broth for marinade, in which Polish mushrooms were cooked. But it is rather dark. Therefore, we recommend making a marinade from sugar, water and vinegar. Heat this mixture in a pan and dip the mushrooms there. Boil for a couple of minutes and then fold in clean jars. Close the lid.
The second method (with sterilization).
As described in the previous recipe, we select and boil the mushrooms in salted water for twenty-five minutes. Then we recline in a colander when the excess liquid drains, put it in glass jars. Cooking marinade. Mix water, sugar and vinegar. We fill it in jars not completely, so that two centimeters from the neck are left. Put a bay leaf on top and cover with peas. We sterilize the banks. To do this, install a wooden grate at the bottom of a large pan. Put cans on it, cover with lids. Pour in hot water and sterilize for thirty minutes. Then we take out the banks and roll them up.
It is pleasant to eat pickled mushrooms separately or with some side dish, for example, with boiled potatoes. Enjoy your meal!