The end of summer and all autumn is a busy time for lovers of quiet hunting, as well as those who prefer to see mushrooms on their table as a main dish or snack. Of course, it is pleasant to enjoy mushrooms in sour cream or fried oils, mushroom soup. But it is even more pleasant to treat yourself with frosty winter pickled or salted mushrooms.
Basic rules for preparation and processing
Let’s discuss how pickling should take place. The recipe recommends strict adherence to the technology of preparing the product for canning. Firstly, mushrooms should be carefully sorted, removed unsuitable (worms, overripe), and also cleaned of forest debris. Secondly, the bruises contain a certain amount of bitterness. In order not to spoil the canned food, it should be removed. Therefore, pickling mushrooms (the recipe takes this moment into account) must begin by soaking the mushrooms in cold water for two days. The fluid must be changed three times a day. And put the bucket or basin with mushrooms in the cold. And certainly add salt (about a tablespoon of salt for every liter of liquid). Be sure to put a little oppression on top so that the mushrooms do not come up, are completely covered with water. After the specified time, remove the breasts, let them dry, separate the hats from the legs, cut large ones into pieces.
Pickled common mushrooms
So pickling mushrooms. The recipe is this: put the prepared products in a large enameled pan. Pour boiling water (for each kilogram of mushrooms you need 0.5 cups of liquid), add salt (2-3 tablespoons) and spices. Necessarily required: a few peas of allspice, a couple of pieces of bay leaf, a little cloves and, if desired, cinnamon. Let the mushrooms boil, then reduce the heat. And let them cook until tender. Be sure to remove the foam. When all the mushrooms sink to the bottom, they are removed from the fire, drained, packaged in jars. And now the pickling itself begins. The recipe offers proportions for liter containers. Pour 4 tablespoons of vinegar into the filled jars, add a few sliced garlic cloves. Cover with lids, put the canned food sterilized. Boiling time - 25 minutes. Then immediately twist and leave to cool.
Mushrooms marinated with onions
We offer you the second pickling of mushrooms. Preparation for processing is described above. But they should be boiled in this way: fill the pan with filling (for 1 kg of mushrooms there is a glass of water (200 g), a teaspoon of salt and 4 g of citric acid), boil it, fill in the main product and cook until cooked. In half-liter cans, lay on the bottom pieces of sweet bell pepper, thinly sliced small onions, bay leaf and other spices. Fill them with mushrooms and pour hot marinade. It is prepared as follows: strain the water remaining from cooking, pour another 100 g of boiling water, one and a half teaspoon of salt, 50 g of vinegar (5%), a little citric acid and a pinch of sugar. Boil, pour into jars. Sterilize the finished containers (it takes 20 minutes for 0.5 liter, 30 for liter) and tighten.
White breast prepared according to such a recipe is especially good
. Marinating it is different in that you can add a little
hot pepper to the jars (a piece of the pod in each). And instead of the Bulgarian, gogosharas are great, especially red ones cut in halves. And necessarily coriander as a spice.
These are the wonderful fungi you get!