Having gathered a rich crop of mushrooms, many are considering how to pickle mushrooms. This is a good way to harvest for the winter, but you need to know the process technology. In addition, not all mushrooms are suitable for pickling. Therefore, I will tell you how to pickle mushrooms, and what types are best for this.
First, you need to know that for pickling it is better to take porcini mushrooms, butter, honey mushrooms, chanterelles, mushrooms, mushrooms, mushrooms and mushrooms. Each individual region can meet its own species of mushrooms, suitable for harvesting.
Secondly, each separate type of mushroom needs to be pickled separately. Before this, it is very necessary to sort them out and separate the wormy and old mushrooms. Mushrooms suitable for pickling need to be washed and the damaged areas removed. If the mushrooms are large, then they are cut into smaller parts. Each species has its own characteristics that must be considered before pickling mushrooms. For example, the legs of porcini mushrooms are cut across the fibers into pieces, and the oils are removed from the cap so that they are not bitter.
Many mushrooms become dark after slicing, so they need to be processed as quickly as possible. Avoid prolonged contact with air. To do this, they are placed in slightly salted cold water.
How to pickle mushrooms: recipes
Peeled and chopped mushrooms should be put in a colander and dip several times in water. Before this, you need to cook the marinade. We take 200 grams of water, 150 grams of vinegar (5%) and 25 grams of salt. These proportions are calculated per kilogram of mushrooms. We put the pan with the marinade on the fire and let it boil. Dipped washed mushrooms in boiling marinade. Cook them until cooked. In the process, a foam will appear, which must be removed using a slotted spoon.
Do not pay attention to the fact that it turned out a little marinade. Mushrooms will give juice, and there will be enough liquid. When the mushrooms sink to the bottom of the pan, cooking is over. At this point, add 10 grams of granulated sugar, a quarter teaspoon of citric acid, sweet peas and bay leaf. When the mushrooms in the marinade boil, they can be poured into banks. We close them with lids and set to sterilize for 20 minutes.
Porcini mushrooms are considered the most delicious and nutritious. They will become an adornment of any table.
I propose another recipe for pickling porcini mushrooms. Naturally, they need to be prepared in advance. We leave small mushrooms whole, and at large representatives we separate legs from hats. They need to be pickled separately. First you need to boil the mushrooms. Pour water into a pan (for one kilogram of mushrooms we take one glass of water) and bring it to a boil. Then we dip the mushrooms into it and cook 15 minutes of legs and 10 minutes of a hat, after the water boils again. We get the mushrooms using a slotted spoon. Put two bay leaves, peppercorns (allspice or black), cloves and a tablespoon of salt in a saucepan. When the marinade boils, you need to remove the bay leaf, add 60 ml of vinegar (5%). After this, pour mushrooms into the pan. Cook them for about 10 minutes, and then put them in banks and pour the marinade. Close the lids.
Each mushroom has its own unique taste. Therefore, further we will focus on how to pickle chanterelle mushrooms. Cooked chanterelles boil for 25 minutes in slightly salt water. Then we pull them out and throw them into a colander. Cooking marinade. For one kilogram of mushrooms you need to take a third of a glass of water, two-thirds of a glass of vinegar (8%) and a tablespoon of salt. Bring this mixture to a boil and dip the mushrooms in it. Cook for about 25 minutes. At the end of cooking, add a teaspoon of sugar, peppercorns and a few bay leaves. We spread the mushrooms in banks and close.
I told how to pickle mushrooms. Now it remains to collect a rich harvest and use one of the recipes.