Mushroom preservation is an integral part of cooking. Their preparation allows you to delight yourself with delicious delicacies at any time of the year. How to preserve the gifts of nature and stock them up for the future? Many housewives think about this. Mushrooms are pickled and salted in many ways. Let's talk about some recipes that will definitely decorate any table.
Preservation of mushrooms should begin with their preparation. For this, any edible species are suitable. We select only good ones (not wormy ones) and preferably not old ones. You can also use several types of mushrooms or just one.
Home canning of vegetables and mushrooms is a simple process that any housewife can do. Here is one recipe suitable for almost any kind. It is designed for one kilogram of boiled mushrooms.
Before starting cooking, you need to carefully sort and sort them. If they are large, then cut them into pieces, and if small, then pickle whole. Then boil the mushrooms in slightly salted water. As a result of cooking, foam appears, which must be removed. Cooking time is at least one hour. At the end we drain the water and let the excess liquid drain. Then we wash the mushrooms in cold water.
Separately, you need to make a marinade. We take 450 ml of water and add 10-15 grams of sugar and table salt, 100 ml of table vinegar, about 3 grams of citric acid, cloves, cinnamon and peppercorns to taste. We make the marinade and dip the mushrooms into it. They should boil for 5-7 minutes. Then we distribute them in glass jars. The capacity must first be prepared. It must be sterile. We close the jars with lids and after complete cooling we send them to a cold place.
This is a universal recipe. Preservation of mushrooms should be done, taking into account their features. Some types are suitable for pickling, others for pickling and preservation. Mushrooms are good in salt form. To do this, take one bucket of mushrooms, rinse and clean them of dirt and adhering foliage. Then you need to soak them for two days. It is imperative to change the water every day. Next, put the mushrooms in a container, preferably wooden. Sprinkle each layer with salt and shift with chopped white onions. This amount of mushrooms will need a half cup of salt. For taste and aroma, you can add dill and a little garlic. From above it is necessary to put oppression and make sure that mold does not appear. If this happens, remove the top layer of spoiled mushrooms.
The most nutritious is considered to be a white mushroom. Porcini pickling begins the same way, with their selection. We take young and unspoiled copies. Large mushrooms are cut into pieces, and small ones are left intact. The recipe is designed for one kilogram of porcini mushrooms. We put them in a pan and pour a glass of water into it. We put the container on fire and let the liquid boil. Then cook for 15 minutes. Mushrooms must be constantly stirred so as not to burn. After this, drain the liquid into another container. Add 4 bay leaves, several peas of allspice, three cloves, a head of onion and a tablespoon of salt. When the water boils, pour 60 ml of vinegar into it, and pull out the bay leaf. Cook for 10 minutes. Then we distribute the finished product to prepared banks. The container must be cleaned and pasteurized. Banks fill and close the lids. It is better to store mushrooms in the refrigerator for no more than one year.
Mushroom preservation allows you to preserve the harvest to enjoy the taste of this delicious product all winter. If you have gathered a rich harvest of these gifts of the forest, then feel free to proceed with their processing and harvesting. Use the proposed recipes, complementing them with your ingredients and spices.