Butter marinated for the winter with citric acid are considered the most favorite preparations for many housewives. However, any preservation requires pre-processing of mushrooms. They must be thoroughly cleaned of sand and dirt, removing the oily slippery film from each cap. If this is not done, then the butter marinated with citric acid will taste unpleasantly bitter.
There are two recipes for butter marinated with citric acid: cold and hot. The hot method involves boiling mushrooms in a marinade. In this case, the filling in the jars becomes cloudy, but this does not affect the taste and aroma. The cold method is done differently: the butter and marinade are cooked separately from each other. The finished mushrooms are distributed into jars and filled with hot marinade, while the liquid does not become cloudy, remaining transparent.
How to properly marinate boletus with citric acid at home so that it turns out quickly and tasty?
Recipe for pickling mushrooms with citric acid
Marinade for 2 kg of fresh butter:
- 500 ml water;
- 60 ml 9% vinegar;
- 1 tsp. ground black pepper;
- 4 grains of allspice;
- 1 tbsp. l. salt;
- 1 tbsp. l. granulated sugar;
- 1 sachet (10 g) citric acid.
Bring the water to a boil with vinegar, then add all the other spices except citric acid. The marinade mixture should boil for 5 minutes, and then you can safely add the cleaned butter. Cook everything together for 25-30 minutes over low heat.
Remove the marinade from heat, add citric acid, mix thoroughly and leave until completely cool.
Place the butter in sterilized jars, seal and store in a cool place.
Often, marinating butter with citric acid implies the need to add various spices and seasonings for preservation. However, there is no need to overdo it so as not to drown out the aroma of wild mushrooms.
Detailed recipes for preparing butter marinated with citric acid help even young and inexperienced cooks surprise their relatives by creating real mushroom “masterpieces.”
Marinated boletus with citric acid in a spicy marinade
In terms of complexity of preparation, the recipes for marinating butter with citric acid are approximately the same. However, everyone has their own taste preferences for marinade with citric acid, because they are prepared with the addition of various spices. Such preserves are perfect as a snack.
For a savory recipe for pickled mushrooms we will need:
- 2 kg fresh butter;
- 1 liter of water;
- 1 tbsp. l. salt (without top);
- 2 tbsp. l. Sahara;
- 0.5 tbsp. l. soy sauce;
- 1 PC. small chili pepper;
- 3 grains of black pepper;
- 2 grains of allspice;
- 0.5 tsp. dill seeds;
- 2 bay leaves;
- 6 cloves of garlic;
- 1 tsp. citric acid.
Boil the butter in salted water for 20 minutes in advance. Drain the water and rinse the mushrooms in a colander under warm running water.
Separately, pour 1 liter of water into a container, add salt, granulated sugar, soy sauce, chopped chili, pepper, dill seeds, bay leaf and finely grated garlic.
Bring the marinade to a boil, add citric acid, mix well and add the butter. Cook the entire mixture over low heat for no more than 20 minutes.
Carefully remove the mushrooms from the pan and place directly into sterilized jars, pour marinade on top. Cover with plastic lids (do not wrap) and let cool. After about 10 hours, change the lids to metal ones and put them in the basement.
Other recipes for making pickled butter with citric acid
Another method of marinating butter with citric acid will help significantly save time, since it does not require sterilization. It involves boiling mushrooms separately from the marinade.
- 1 kg boiled butter;
- 500 ml water;
- 1 tbsp. l. salt;
- 1.5 tsp. citric acid;
- 4 grains of black pepper;
- 3 bay leaves;
- 4 things. carnations;
- 0.5 tsp. coriander seeds.
Mix all ingredients except citric acid and mushrooms in warm water. Wait until it boils and cook for about 5 minutes.
Then pour citric acid into the marinade, stir thoroughly (until the crystals dissolve) and remove from the stove.
Distribute the boiled mushrooms into sterilized jars, pour marinade on top and seal with lids.
Place the jars in a warm place, first turning them upside down, and wrap them in a blanket. It is recommended to remain in this preservation position for about 10-12, after which the jars are taken to a cool room.
An equally popular recipe among housewives is marinating butter with citric acid, onions and mustard seeds. For 2 kg of fresh peeled butter, you need to prepare the following marinade:
- 700 ml filtered water;
- 2 tbsp. l. salt;
- 3 tbsp. l. (no slide) sugar;
- 1 tsp. citric acid;
- 2 tsp. mustard seeds;
- 4 bay leaves;
- 7 peas each of allspice and black pepper;
Fill the butter from the tap with water and let it boil. Then you need to completely remove the liquid from the pan by filling the mushrooms with new water and adding a pinch of salt. Let it boil for 15 minutes, drain the water again, and discard the mushrooms in a colander.
Marinade: Add citric acid, salt, sugar into filtered water, mix thoroughly and let it boil.
Place bay leaf, mustard seeds, black and allspice on the bottom of sterilized jars. Place mushrooms in them and pour hot marinade on top. Cover the marinated mushrooms prepared in jars with metal lids and place in a pan with hot water.
Important: The jars must be placed in a pan on a towel. Otherwise, the glass may break during further heat treatment.
Showing imagination, every housewife can create her own unique recipe. Experiment with spices and surprise your guests with delicious boletus preparations.
Salting
1way. G Rinse the fish thoroughly, boil it, prepare enamel dishes (bucket, tank, pan). Place spices on the bottom (horseradish, dill, currants, garlic, a little salt) and a layer of mushrooms on top, and so on, alternating layer by layer. cover with a cloth and press under pressure. a week and the mushrooms are ready. IMPORTANT: to avoid over-salting the mushrooms, sprinkle salt on each layer, as if mold had appeared, i.e. A little.Once they are pickled, rinse them (I don’t like snotty stuff), make a new brine and literally boil the already pickled mushrooms in it for a couple of minutes and roll them into a jar. Store in the refrigerator. This is like a city version of pickling mushrooms, because there is nowhere to store buckets and pans. - THIS WAY.
2 way Young, small boletus, scald with boiling water, boil, add spices, pour 1 tbsp brine. spoon per liter of boiling water and under pressure. If you don’t have time to eat it in a month, preserve it.
3 way 1 kg of mushrooms (white, boletus or boletus), 2-3 black peppercorns, 1-2 bay leaves, salt, citric acid.
The brine is prepared at the rate of 2 tablespoons of salt per 1/4 teaspoon of citric acid per 1 liter of water.
Place mushrooms cut into several pieces into the boiling brine, add pepper and bay leaf. Cook until done (until they settle and the brine becomes clear). Pour into sterile jars and leave to cool without covering. Once cooled, seal the jars with plastic or screw caps. Store in a dark and cool place.
I can say that they are stored in the refrigerator until March (maybe longer, but they are eaten). In the cellar or terrace until January.
CONTINUATION OF THIS METHOD After the mushrooms have been salted, comes one of the most crucial moments - storage! It is especially difficult for city residents. Where can I find a cool place? But it turns out that you can store salted mushrooms at room temperature. The technology has been proven for decades. Mushrooms are stored until the next harvest. There have been cases when a jar of mushrooms was opened after two years! and the quality of the product was great.
Storage in glass jars.
1. Pre-steam the jar.
2. We stuff the salted mushrooms tightly into the jar so that there are no voids or air bubbles.
3. Cover with a cotton cloth soaked in vodka.
4. Place two sticks soaked in vodka under the hangers of the jar. These sticks act as oppression so that the mushrooms are constantly under a layer of brine.
5. Close with a plastic lid also treated in vodka.
6. Store on the floor in the dark.
PICKLING
1 way
And this is how I do it.
I cook any mushrooms. I never soak anything, just wash it. I cook it whole, I don’t cut it, it doesn’t matter, but I am aesthetic. Well, I like whole mushrooms in a jar. Beautiful!
Cook until foam appears. No more, no less. There is no point in boiling them any more, they won’t cook any stronger, and the crap that has boiled out of them will be absorbed back. Cooking less is dangerous: too much air remains inside the mushroom pulp, and this is fraught with unwanted fermentation. And botulism, which primarily needs air to develop, should not be indulged.
I put the boiled mushrooms in clean jars about 3/5 full. In each jar I put (based on a standard jar of 720-800 g, in larger jars I increase the dose proportionally) a medium-sized clove of garlic, 1 bay leaf, 5 black peppercorns, 2 allspice peas, 2 cloves and about 1 sq. cm of cinnamon in crusts.
I prepare the marinade: for 0.5 liters of boiling water, 3 teaspoons of salt and 1.5-2 tablespoons of 9% vinegar (not essence). I don’t boil the marinade, I just don’t let it cool. Vinegar cannot be boiled; it decomposes when boiled.
I pour hot marinade into jars of mushrooms and thoroughly I stir so that all the air comes out and there are no air bubbles left between the mushrooms. Mushrooms float up and fill the entire volume. They must float, but there should be no liquid left unfilled with mushrooms. This is the proportion. After mixing, I add the marinade into the jars so that a meniscus is formed, and close with hot boiled lids. I prefer screw ones, but you can also use ordinary ones, screwed with a machine.
Then, as usual, turn the jar over and leave until it cools.
The mushrooms are not sour or slimy, they do not resemble jellyfish and are easily removed from the marinade. Almost before use, you just need to drain the brine, and you can eat it, well, in all sorts of salads. Then cut it, because cans are all about aesthetics. I leave even very large porcini mushrooms whole, and they marinate perfectly.
Method 2
MUSHROOMS WITH CITRIC ACID
Caps of tubular mushrooms (porcini, boletus, boletus) are blanched in salted boiling water for 2 minutes, and then placed on a sieve to drain. The cooled mushrooms are placed in layers in scalded jars, sprinkling each layer with a small amount of salt, and poured with a boiled and cooled solution (for 1 kg of mushrooms - 1 liter of water, 5 g of crystalline citric acid, 30 g of salt). The jars are covered with parchment paper, tied with twine, and put in a cool place.
The mushrooms are placed in a saucepan with a small amount of boiling water and cooked. A few minutes after boiling, half the norm of salt and citric acid is added to the water (the norm is 30-35 g and 2-2.5 g, respectively, per liter jar of ready-made pickled mushrooms).The foam formed during cooking is removed so that the filling is not cloudy. After boiling for 15-20 minutes, taste the mushrooms and add the remaining salt and citric acid. As soon as the mushrooms settle to the bottom, remove the pan from the heat, pour the mushrooms along with the boiling solution into hot jars and seal.Instead of citric acid, you can take vinegar essence (5-6 g per 1 kg of boiled mushrooms). It is diluted with mushroom broth (80-90 g per 1 kg of mushrooms) and poured into the pan only 3 minutes before the end of cooking, since the vinegar evaporates when boiling (for this reason, you should not preserve mushrooms according to recipes that recommend boiling them in a marinade, already containing vinegar).
2. Cook the mushrooms for 10-25 minutes in a saucepan (readiness can be judged by their settling to the bottom) in a weak solution of citric acid or table vinegar with the addition of salt, being sure to remove the foam (the solution can be used for two to three servings of mushrooms). Then they are thrown into a sieve or colander, dried, placed in small jars and poured with chilled marinade (250-300 g per 1 kg of mushrooms). After this, the jars are removed for storage. But you can do it differently. The mushrooms are kept in the marinade for 2-3 days, then removed. The marinade is filtered, salt, sugar, vinegar are added to taste, heated to a boil, cooled and poured over the mushrooms again.After 2 days, the renewal of the marinade is repeated, after which the mushrooms filled with it are covered with plastic lids or parchment paper and put in a cold place.
The marinade is prepared like this. Pour salt and sugar into boiling water (35-40 g and 10-15 g per 1 liter, respectively), add spices (bay leaf, allspice, cloves and cinnamon), boil for 20-30 minutes, then pour in table vinegar or vinegar essence (180-200 g or 15-20 g per 1 liter of water), remove from heat and cool.
You can prepare a marinade in Polish. Add a slice of horseradish, hot and allspice, dry pepper, mustard, cloves and bay leaf to boiling water, boil everything for 30 minutes over low heat. The solution is kept for a day, then put back on the fire, heated to a boil, salt and sugar are added (45 and 80 g per 1 liter of water, respectively), and when they dissolve, vinegar (in equal proportions with water). After 10 minutes, remove the marinade from the heat and cool. Its consumption is up to 500 g per 1 kg of mushrooms.
And another quick recipe: For 1 kg of mushrooms you need to take 2 liters of water and 40 grams of salt.
Boil water with salt, place washed mushrooms in it, let simmer for 15 minutes, until they begin to sink.
Then add a couple of bay leaves, about 7 peas of allspice, 3 cloves (you don’t have to add the cloves) and - most importantly - 10 g of citric acid (this is 2 tsp without a slide). All.
Cooled, added butter and garlic, and dried)))
Bon appetit!
And the same recipe with changes: First, I pour boiling water over the mushrooms and add a little lemon, boil for 2-3 minutes, drain the water and pour the hot marinade over the mushrooms, boil again for 2-3 minutes, turn off the gas and leave to cool in the pan. When cold, I transfer them tightly into a jar, fill them to the top with marinade, and simply pour out the rest of the marinade. In this situation, the mushrooms turn out to be very beautiful - light in color in a transparent marinade - like the most expensive store-bought ones in glass jars!
AND MY FAVORITE RECIPE
for 1 liter of liquid 1 tbsp. salt, 1 tsp. sugar and 1 tsp. citric acid.
Boil mushrooms in plain water. Cool. Rinse thoroughly to remove mucus. Place in a jar and fill with marinade. Keeps for 2-3 days in the refrigerator. Then prepare a new marinade. Rinse the mushrooms, add new marinade, and again refrigerate for 2-3 days.
Now put it in jars, fill it again with new marinade, stir thoroughly so that there are no voids, and close with ANY lids. Keep refrigerated.
Peeled and washed mushrooms are boiled for 20 minutes in salted boiling water, then drained in a colander, washed again in running water, and when they have cooled completely, passed through a meat grinder and fried for 30 minutes in vegetable oil. Fry finely chopped onions and tomatoes cut into thin rings in vegetable oil (200 g and 300 g per 1 kg of mushrooms, respectively), mix them together with the mushrooms in a large dish, adding salt and pepper to taste. The whole mass is fried for 10-15 minutes over high heat and placed hot in jars, and then subjected to double heat treatment, like sterilized mushrooms.
MUSHROOM CAVIAR (2ND OPTION)
Prepared mushrooms are boiled in a small amount of salted water (150-200 g of water and 40-45 g of salt per 1 kg) - over moderate heat for 25-30 minutes, stirring with a wooden spoon and skimming off the foam. As soon as the mushrooms settle to the bottom of the pan and the brine becomes transparent, they are taken out with a slotted spoon and passed hot through a meat grinder or finely chopped with a large knife. Onions (700 g per 1 kg of mushrooms) are cut into slices and fried until golden yellow, also minced and mixed with mushrooms. Add vegetable oil and table vinegar to the mixture (240-280 g and 60 g per 1 kg of mushrooms, respectively), as well as chopped dill or parsley (to taste). Everything is mixed, placed tightly in small jars and sterilized, as in the first option.
MUSHROOMS WITH CITRIC ACID
Caps of tubular mushrooms (porcini, boletus, boletus) are blanched in salted boiling water for 2 minutes, and then placed on a sieve to drain. The cooled mushrooms are placed in layers in scalded jars, sprinkling each layer with a small amount of salt, and poured with a boiled and cooled solution (for 1 kg of mushrooms - 1 liter of water, 5 g of crystalline citric acid, 30 g of salt). The jars are covered with parchment paper, tied with twine, and put in a cool place.
MARINATED MUSHROOMS
It is better to marinate tubular mushrooms (porcini mushrooms, boletus mushrooms, boletus mushrooms, boletus mushrooms, boletus mushrooms). Of the lamellar varieties, saffron milk caps, milk mushrooms, russula and chanterelles are suitable. Both of them must be young, strong and without wormholes. Large caps are cut into halves or quarters. The stems of most tubular mushrooms (primarily white and aspen mushrooms) are also pickled, but always separately from the caps. Before canning, mushrooms must be sorted by type and size, soaked briefly to remove debris and dirt, cleaned, washed many times (you should not skimp on water, otherwise you will have to recycle the mushrooms and completely change the marinade filling), cut off the stems, and remove the mushrooms and russula. the skin is also removed.
Regardless of the method used to pickle mushrooms, they are boiled for 15-30 minutes (depending on the type) in shallow and narrow pans, placed in boiling water. It is very important not to overcook them, otherwise the marinade will darken and mushroom threads will float in it. You cannot preserve undercooked mushrooms either - they will certainly turn sour. In addition, it is recommended to cook them by type: together with boletus mushrooms, for example, you cannot boil boletus mushrooms (they will take on a dark color) and boletus mushrooms (they will be overcooked as they are less dense). The marinade filling should be at least 18% of the weight of the mushrooms and be sure to cover them so that they do not become moldy during storage. It is not recommended to add water, raw or boiled, to the finished filling. There are many ways to pickle mushrooms. Here are some of them:
1. Place the mushrooms in a saucepan with a small amount of boiling water and cook. A few minutes after boiling, half the norm of salt and citric acid is added to the water (the norm is 30-35 g and 2-2.5 g, respectively, per liter jar of ready-made pickled mushrooms). The foam formed during cooking is removed so that the filling is not cloudy. After boiling for 15-20 minutes, taste the mushrooms and add the remaining salt and citric acid. As soon as the mushrooms settle to the bottom, remove the pan from the heat, pour the mushrooms along with the boiling solution into hot jars and seal. Instead of citric acid, you can take vinegar essence (5-6 g per 1 kg of boiled mushrooms). It is diluted with mushroom broth (80-90 g per 1 kg of mushrooms) and poured into the pan only 3 minutes before the end of cooking, since the vinegar evaporates when boiling (for this reason, you should not preserve mushrooms according to recipes that recommend boiling them in a marinade, already containing vinegar).
2. Cook the mushrooms for 10-25 minutes in a saucepan (readiness can be judged by their settling to the bottom) in a weak solution of citric acid or table vinegar with the addition of salt, being sure to remove the foam (the solution can be used for two to three servings of mushrooms). Then they are thrown into a sieve or colander, dried, placed in small jars and poured with chilled marinade (250-300 g per 1 kg of mushrooms). After this, the jars are removed for storage. But you can do it differently. The mushrooms are kept in the marinade for 2-3 days, then removed. The marinade is filtered, salt, sugar, vinegar are added to taste, heated to a boil, cooled and poured over the mushrooms again. After 2 days, the renewal of the marinade is repeated, after which the mushrooms filled with it are covered with plastic lids or parchment paper and put in a cold place.
The marinade is prepared like this. Pour salt and sugar into boiling water (35-40 g and 10-15 g per 1 liter, respectively), add spices (bay leaf, allspice, cloves and cinnamon), boil for 20-30 minutes, then pour in table vinegar or vinegar essence (180-200 g or 15-20 g per 1 liter of water), remove from heat and cool.
You can prepare a marinade in Polish. Add a slice of horseradish, hot and allspice, dry pepper, mustard, cloves and bay leaf to boiling water, boil everything for 30 minutes over low heat. The solution is kept for a day, then put back on the fire, heated to a boil, salt and sugar are added (45 and 80 g per 1 liter of water, respectively), and when they dissolve, vinegar (in equal proportions with water). After 10 minutes, remove the marinade from the heat and cool. Its consumption is up to 500 g per 1 kg of mushrooms.
3. Mushrooms are poured with salted water (200 g of water and 40 g of salt per 1 kg of mushrooms) and boiled, removing the foam. As soon as the foam ceases to stand out, add a little sugar and spices (bay leaf, cloves, allspice, spicy herbs). When all the mushrooms settle to the bottom and the brine becomes transparent, vinegar essence is poured into it (6 g per 1 kg of white mushrooms, 7-8 g per 1 kg of other mushrooms).
4. Boil porcini mushrooms in a small amount of water (200 g per 1 kg) for 6-8 minutes (after it boils); You shouldn’t spend 20-30 minutes on cooking, as some housewives do: the mushrooms will boil too much, lose their shape and color, and become unattractive and tasteless. Together with the mushrooms, salt and citric acid are added to the water (50 g and 1 g per 1 kg, respectively), as well as spices (bay leaf, black and allspice, cloves, cinnamon, sugar - all to taste). After removing from the heat, add vinegar essence (6 g per 1 kg of mushrooms) to the mushrooms and immediately pack them into jars.
5. Boletuses or boletuses, previously boiled for 5-10 minutes, and then washed in cold water (so that the marinade does not turn black), are placed in boiling brine (30-40 g of salt and 100 g of water per 1 kg of mushrooms), bring it up to a boil, reduce the heat and cook the mushrooms until tender, stirring continuously so as not to burn and skimming off the foam. When the foam stops secreting, table vinegar, sugar (160 g and 10 g per 1 kg of mushrooms, respectively), spices and a little citric acid are added to the mushrooms (to preserve the natural color of boletus or aspen mushrooms). Then they are transferred hot into scalded jars, filled with the solution (250-300 g per 1 kg of mushrooms) in which they were boiled, straining it through double-folded gauze. Mushrooms preserved in this way can be preserved for a year (although they have a rather pungent taste).
6. Dip the butter in salted boiling water for 2 minutes, remove the skin and, after rinsing in cold water, cook for 20-25 minutes in the marinade prepared as in the fourth option. The boiled mushrooms are cooled, placed in jars and filled with the cooled and strained solution in which they were boiled.
7. Moss mushrooms, doused with boiling water and washed with cold water, are placed in a pan. Pour cold water into it, add salt (50 g per 1 liter of water) and place on high heat. Cook the mushrooms, stirring carefully so as not to burn. After some time they will settle, so before the water boils, the pan needs to be replenished with a new portion of moss mushrooms.
Boil the mushrooms for 5-7 minutes, constantly removing the foam. 2 minutes before the end of cooking, pour vinegar essence (3 g per 1 liter of water), half diluted with cold water, into the pan, add spices (bay leaf, allspice, cloves, cinnamon). Then cover the pan with gauze and place in a cool place for 2-3 days; During this time, the mushrooms will be well saturated with the filling (you shouldn’t keep them longer - they will take on an unsightly appearance).
After soaking in the marinade, the mushrooms are placed in a colander and washed several times with cold water. Then they are placed in a clean and scalded enamel bowl and filled with fresh marinade solution (per 1 liter - 50 g of salt, 3 g of vinegar essence, spices to taste) so that its content in the mushrooms does not exceed 25%.
8. Small russulas with round caps are cleaned, washed, boiled in lightly salted water for 6-8 minutes and drained into a sieve or colander. Then the mushrooms are dipped in a boiling marinade prepared from water, salt, sugar, vinegar (it is added last, before adding the mushrooms) and peeled small onions (500 g, 30 g, 5 g, 200-250 g, respectively) along with onions and put them in jars. The marinade is kept on the fire for a few more minutes, and then the mushrooms are poured over it. The jars are immediately closed, and after cooling they are stored.
Pickled mushrooms can be eaten after 25-30 days. Store them in a cool, dry and dark place (not higher than 6 degrees).
When mold appears, it is removed, the mushrooms are digested, washed in boiling salted water, placed in clean, baked jars and filled with fresh marinade.
If pickled mushrooms are packaged in jars, you should never use metal lids without first sterilizing the mushrooms: this can lead to the development of botulism. It is enough to cover the jar with two sheets of paper, plain and waxed (parchment), and tie it tightly. You can also use pre-boiled plastic lids.
Pickled mushrooms are a semi-finished product. It is not recommended to store them for more than a year! They require additional processing before use, especially if they have been stored for several months. Along with the filling, pour the mushrooms from the jar into the pan, add a little cold boiled water (to boil). After 25 minutes of boiling - not earlier! - mushrooms can be tasted (during this time, the toxin produced by botulinus spores should be destroyed - if any). If there is little salt in the mushrooms, add it; if there is a lot, dilute the filling with water; You can add, if desired, citric acid or vinegar, as well as spices. After boiling the mushrooms for another 5 minutes after testing, cool them and serve. Canned food processed in this way is stored in the refrigerator, but no more than 2 days.
NATURAL MUSHROOMS
Mushrooms (porcini, boletus, boletus, boletus) are prepared and boiled, as for pickling.
100 g of boiling water and 10 g of vinegar with a strength of 9-10% are poured into each of the half-liter jars, heated with hot water, the hot mushrooms are transferred from the pan with a slotted spoon, covered with lids, sterilized for 30 minutes and sealed. After sealing, the jars are rolled several times on the table and also shaken so that the filling fills all the spaces between the mushrooms. After 2-3 days, sterilization is repeated.
When using canned food, mushrooms without filling are placed in a frying pan where animal oil has been preheated, salted and fried until tender, and then sour cream is added and simmered for 5-10 minutes; when frying, part of the acetic acid evaporates, and the addition of sour cream almost completely neutralizes the sour taste from the remaining vinegar .
SALTED MUSHROOMS
Lamellar mushrooms are especially good for pickling: saffron milk mushrooms, milk mushrooms, podgruzdki, volnushki, white mushrooms, honey mushrooms, nigella, valui, russula, chanterelles, bitter mushrooms, serushki (seryanki), smoothies, brilliant greens. Tubular mushrooms are also salted, but less frequently: boletus, boletus, boletus.
It is preferable to pickle mushrooms by type, but in low-yield years you can prepare them as an assortment.
Spices usually used include bay leaves, allspice, garlic, dill, horseradish leaves and roots, black currant leaves, cloves, and cumin. But they take a little, so as not to drown out the taste and aroma of the mushrooms.
Some lovers of salted mushrooms do not recognize spices at all.
The most suitable containers are barrels and kegs (not aspen ones, but if they are not available, undamaged enamel buckets and pans, glass jars can be successfully used. Clay dishes are unsuitable, as they are exposed to salts and acids formed during fermentation. In no case In this case, galvanized tin utensils should not be used.
The selected container is thoroughly washed and dried at a temperature that can neutralize microorganisms. The container should not have any foreign odors.
Traditional salting methods are cold and hot.
The cold method is usually used when processing some agaric mushrooms. It's very simple.
Peeled and washed mushrooms are soaked in salted water and, changing it two to three times a day, they are kept in a cool place or in the refrigerator for no more than 2 days; so that all the mushrooms are covered with water, they are covered with a plywood or wooden circle with a small weight. The soaking process can be reduced by half or three times if you place the mushrooms in salted cold running water. Ryzhiki can be salted without soaking; It is enough to fill them with cold water for 3-4 hours to remove the slight bitterness.
Some housewives believe that soaking should continue for at least 5-6 days, that is, until the bitterness is completely removed. However, at home it is difficult to find a suitable place for storing mushrooms placed in water for many days. Therefore, they can sour and spoil. In addition, when kept in water for a long time, many nutrients are leached from mushrooms, sugars and soluble proteins are removed. So you shouldn’t get carried away with soaking. As for the bitterness, it will disappear in 30-40 days, even from those mushrooms that were just washed well before pickling.
The soaked mushrooms are washed with cold water, placed with their caps down in a prepared container, on the bottom of which a layer of salt is poured and spices are placed. They are arranged in layers of 5-6 mm, each layer is sprinkled with salt mixed with bay leaf and pepper. By the way, it is better to salt mushrooms such as milk mushrooms, white mushrooms, white mushrooms and saffron milk caps without spices.
The mushrooms are covered with leaves on top and covered with a clean cloth or gauze folded in half and a wooden circle without nails or cracks, an enamel pan is placed on the circle, and any weight is placed in it. If after 3-4 days the mushrooms are not covered with brine, the weight of the oppression or load must be increased.
In large containers, mushrooms - without compromising the quality of the pickles - can be added gradually as they are collected, draining off the excess brine that appears.
In glass jars, mushrooms can be pressed with two clean, boiled wooden sticks laid crosswise or with two plastic bags placed one inside the other and filled with water.
If after 3-4 days no brine appears above the mushrooms, the load must be increased.
Usually mushrooms are ready for consumption after 30-50 days (mushrooms after a week).
Salt consumption - 30-50 g per 1 kg of mushrooms. Sometimes part of it (but not more than half) is used in the form of a cold solution (in boiled water).
The hot method is more complicated, but it allows you to pickle mushrooms so that they are strong (that is, do not crumble), tasty, stored longer, and you can eat them without fear.
Peeled and washed mushrooms are first boiled in boiling salted (50-60 g of salt per 1 liter) water, stirring with a wooden spoon and skimming off the foam; You can add citric acid to the water to bleach the mushrooms. Boil russula for 5-8 minutes, milk mushrooms, volushki, white mushrooms and serushki - 8-10 minutes, porcini mushrooms, aspen mushrooms, boletus mushrooms, fly mushrooms, butter mushrooms and champignons - 10-15 minutes, honey mushrooms, chanterelles, valui, rubella and other mushrooms containing bitterness, - 25-30 minutes, just pour boiling water over the saffron milk caps twice. Moreover, the water in which porcini mushrooms, aspen and boletus mushrooms were boiled should not be poured out; it is boiled by half, cooled, bottled, tightly capped and stored in a cool place, used for making soups and sauces. The water is poured out after other mushrooms.
Boiled mushrooms are washed in cold water and dried by throwing them on a sieve or placing them in a bag made of rare fabric, which is hung so that the water drains. Then the mushrooms are treated in the same way as with the cold method. You can, however, pour a salt solution (200 g per 1 liter of water) over the mushrooms placed in a bowl, cover with a clean cloth and a circle with pressure. The ratio of mushrooms and brine is 5:1. Hot-salted mushrooms are eaten for 25-35 days.
Mushrooms can be salted in other ways.
1. Milk mushrooms, podgrudki, volnushki, serushki and russula are cleaned and washed, then dipped in boiling water in a colander for 5-8 minutes, quickly cooled, rinsed in cold water, placed in a bowl, salted (40-50 g of salt per 1 kg of mushrooms ), add garlic, dill, parsley and horseradish roots, blackcurrant, cherry, and oak leaves. After 10 days, mushrooms can be eaten.
2. Milk mushrooms, white mushrooms, volushki, russula, honey mushrooms, valui are boiled for 5-10 minutes in lightly salted water, drained in a colander, washed with running cold water, transferred to an enamel pan, poured with water so that it covers the mushrooms by 2-3 cm, add salt (45 g per 1 kg of mushrooms), spices and cook for 15 minutes (volnushki and white mushrooms) to 30 minutes. After this, the mushrooms along with the brine are transferred to jars and sealed with plastic lids.
3. Porcini mushrooms, boletus, aspen mushrooms, honey mushrooms are boiled in a boiling salt solution (40-50 g of salt per 1 kg of mushrooms), flavored with spices, in small portions (salt must be added to the water before adding each new portion). The boiled mushrooms are transferred with a slotted spoon or colander into a clean enamel bowl and, after cooling, sprinkled with spices (garlic, dill, ground red pepper), after which they are packaged into jars, filling them so tightly that the brine immediately releases.
Having covered the mushrooms with currant and horseradish leaves, press them with wooden sticks folded crosswise, cover them with plastic lids and store them in a cold place.
These mushrooms retain their high taste throughout the year.
4. Porcini mushrooms, boletus, boletus, boletus are boiled in salted water, washed thoroughly with cold water, dried, placed in an enamel or glass bowl, sprinkled with salt (50 g per 1 kg of mushrooms), topped with chopped onions and chopped dill (respectively 150 g and 10-15 g per 1 kg) Then proceed as usual.
5. For saffron milk caps and some types of russula that do not have caustic juice, the dry method is best suited. It differs from other methods in that the mushrooms are not washed before pickling, but are thoroughly cleaned with a brush and wiped with a damp nylon cloth. Then they are placed in a bowl, sprinkled with salt (40 g per 1 kg of mushrooms), covered with a clean cloth or gauze folded in half and a wooden circle with pressure. No herbs or spices are added to such mushrooms.
6. If you have collected few mushrooms, you can pickle them, chopped and all together, as they did in the old days in the Baltic states.
Peeled and washed mushrooms were boiled for 20 minutes, cooled in cold water, dried on a sieve, and then finely chopped with a hoe in a wooden trough and sprinkled with a mixture of salt and chopped onions (40 and 13-15 g per 1 kg of mushrooms, respectively). The mushrooms were thoroughly mixed, pepper was added to taste and placed tightly in a bowl, covered with a clean cloth and a wooden circle with pressure.
Salted mushrooms are stored at a temperature not lower than 0 degrees and not higher than 5 degrees; If this condition is not met, the mushrooms either freeze and crumble, or sour and spoil.
Be sure to ensure that the mushrooms do not float to the surface. When the brine evaporates, cooled boiled water is added to the dishes. If mold appears on the mushrooms, it is removed, the walls of the dish are wiped with a clean cloth dipped in hot water, and the circle, bend and fabric are washed and scalded with boiling water.
SALTED-BOILED MUSHROOMS
Salted-boiled mushrooms are prepared in the same way as pickled ones, only without the use of acetic acid. The salt rate is increased to 60-80 g per 1 kg of mushrooms, the amount of brine is increased to 18% of the weight of the mushrooms. The only spices used are bay leaves; you can also add a little citric acid.
All types of mushrooms suitable for pickling are processed using this method. They are stored for no more than 2-3 months. When used, excess salt is soaked from the mushrooms if necessary.
STERILIZED MUSHROOMS
This new, still little-known method is used to preserve all types of mushrooms that can be boiled or stewed. It is very important to follow the rules of sterilization in order to obtain a high-quality product that is completely safe for health.
Peeled and washed mushrooms are cut into slices and boiled in a saucepan in a small amount of water over low heat. When they begin to release juice, turn up the heat.
Simmer the mushrooms for 25-30 minutes, skimming off the foam; At the end of stewing, add salt to taste. Then they are thrown into a colander and immediately, hot, placed in small jars to the very top.
After adding hot broth to the jars to fill all the spaces between the mushrooms, they are immediately sealed with metal lids and placed in a large saucepan or basin with hot salted (to increase its boiling point) water so that it covers the lids by 2 cm; as a precaution, place a piece of fabric folded in several layers under the jars and, in addition, make sure that they do not touch the walls of the dish.
The mushrooms are sterilized for 45 minutes, then they are kept for 2-3 days at room temperature and sterilized again, this time for 60 minutes, to destroy the spores of botulism pathogens.
Unlike vegetables and fruits, mushrooms withstand prolonged boiling well and do not boil over in sealed jars, remaining strong and tasty.
MUSHROOM EXTRACT
Mushrooms that have a fairly strong smell and pleasant taste are suitable for preparing the extract: porcini, boletus, aspen, russula, saffron milk caps, greenfinches, svinushki, bitter mushrooms.. You can use waste after cleaning mushrooms: stems, spongy layer of caps, crumble.
Thoroughly peeled and washed mushrooms are finely chopped or passed through a meat grinder, placed in an enamel pan, salted and acidified (with citric acid) to taste, a little water is added (no more than 250 g per 1 kg of mushrooms) and simmered for 30 minutes. The released juice is poured into a separate bowl, and water is added to the mushrooms again and simmered until the juice is released. This is done several times.
Boiled mushrooms are rubbed through a sieve or passed through a meat grinder and then pressed. Having mixed portions of the juice obtained after stewing and pressing, evaporate it over high heat until it thickens like syrup.
The hot extract is poured, filtered through cheesecloth, into bottles or small jars, which are immediately hermetically sealed and turned upside down to sterilize the stoppers and lids. After 2 days, the extract is sterilized for 30-40 minutes.
The extract is sterilized like this. After packaging in heated bottles or jars and hermetically sealing, the extract is sterilized for 30 minutes in a boiling water bath. After a day or two, sterilization is repeated.
The extract can be made spicy and pleasant to the taste if you add to it before packaging hot table vinegar (110 g per 1 liter), in which allspice, black and red pepper, bay leaf and other spices are pre-boiled. The extract seasoned with vinegar is not sterilized. Those who do not like dishes acidified with vinegar can flavor the extract with spices before evaporating it. Properly prepared extract has a pleasant mushroom taste and smell. It is used to season soups, sauces, and gravies, diluting it with water before use. The extract can be stored for up to 2-3 years in a cool place.
Pickled porcini mushrooms for the winter can be prepared in different ways. But in all cases it will be a tasty dish, because a mushroom appetizer is appropriate on any table. Will it be a festive feast, a Lenten lunch or a quiet family dinner. Many housewives want to learn how to pickle mushrooms and store them correctly.
The appetizer is perfect for any table and can be used as a side dish. The aromatic preparation is also used for preparing salads.
Preservation should be stored in jars; without sterilization, pickled mushrooms can last for 3-4 months.
We will tell you in detail how to pickle porcini mushrooms at home for the winter in our article and share the details and secrets of preparation.
Ingredients:
- Fresh porcini mushrooms - 1 kg.,
- Vinegar (6%) – 60 ml.,
- Bay leaf - 3-4 leaves,
- Black peppercorns - 10 pcs.
- Salt - 1 tbsp. l.,
How to pickle porcini mushrooms for the winter - step-by-step recipe with photos:
Wash the porcini mushrooms, clean them, discard the worms, cut them into pieces if the mushrooms are too large. Place in a saucepan and add cold water.
Don't worry if there are a lot of mushrooms in the pan and there is almost no room left in it, because they will boil down to 1/3 of the pan.
In a saucepan with the lid closed, bring water to a boil over medium heat. When the water in the pan boils, remove the foam that appears and cook for 20 minutes over low heat without a lid.
When ready, drain the water. We wash the boletus under running water.
Let's make the marinade: in a bowl, take a heaped tablespoon of salt per liter of cold water, add peppercorns and bay leaves.
You can also add spices. Place on the fire and bring to a boil.
Place the washed porcini mushrooms into a saucepan and fill them with our brine. Covered with a lid, bring to a boil over low heat. When the water boils, add three tablespoons of vinegar, close the lid and cook for a couple more minutes.
Place the mushrooms in a sterilized jar, add a little marinade, and cover with a lid. Pickled porcini mushrooms are ready for the winter. Fast and easy! It is recommended to store the workpieces in a cool place.
Pickled porcini mushrooms for the winter recipe for 1 liter of water
- porcini mushrooms
- marinade for 1 liter of water
- vinegar 6% – 100 ml
- salt – 50 g
- bay leaf – 1 pc.
- black pepper – 5 peas
- allspice – 3 peas
How to pickle porcini mushrooms for the winter - step-by-step instructions with photos:
Young, firm porcini mushrooms are used for pickling.
- Clean the mushrooms from debris and wash them well; chop large mushrooms.
- Boil the boletus a little (about 5 minutes), drain in a colander and rinse with cold water.
- Prepare the marinade. Pour 1 liter of water into a saucepan, add salt, vinegar, spices and bring to a boil.
- Add porcini mushrooms to the marinade and cook over low heat until they settle to the bottom.
- Immediately place the finished mushrooms in sterilized jars, pour in the remaining marinade, and roll up the jars.
Recipe for pickled porcini mushrooms for the winter without sterilization
Not all housewives can pickle mushrooms for a long time and tediously in the heat. Therefore, you should definitely have a recipe on hand that shows how to pickle mushrooms at home quickly and easily. Using it, you can get a very tasty mushroom snack without the need for sterilization. You can marinate them with the addition of cloves. It is recommended to store the seaming in the refrigerator or basement.
Products for 1 liter of marinade:
- porcini mushroom - 1 kg;
- water - 1 l;
- vinegar - 120 ml;
- salt - 1 tbsp;
- sugar - 1 tsp.
How to pickle boletus mushrooms at home - recipe for 1 liter of water:
Cleaned mushrooms are boiled in salted water for 20 minutes.
The marinade is being prepared. You can additionally put a couple of bay leaves and 5-7 black peppercorns in it.
The boiled mushrooms are placed in jars, filled with marinade, and rolled up.
Instant marinated porcini mushrooms with vinegar
You will need:
- 700 g porcini mushrooms,
- 5-7 clove buds,
- 3 bay leaves,
- 2-3 sprigs fresh thyme/oregano/marjoram/savory/parsley/celery leaves/basil,
- 1 onion,
- 0.75 glasses of water,
- 1/3 cup white wine vinegar
- 1 tbsp. sea salt,
- 1.5 tsp. allspice peas.
How to quickly marinate porcini mushrooms with onions for the winter:
Sort well, peel, rinse the mushrooms with cold water, leave the small ones whole, chop the large ones, finely chop the onion, place the washed greens on the bottom of a sterilized jar.
In a saucepan, combine porcini mushrooms and all ingredients, excluding greens, bring to a boil, reduce heat to low, simmer for another 15 minutes, then let cool slightly.
Pour the mushrooms with the marinade into a jar, let cool, close with a nylon lid, and store in the cold until winter sets in.
Marinated porcini mushrooms - the most delicious recipe with garlic
The most valuable representatives of the mushroom kingdom are porcini mushrooms or boletus mushrooms. They were collected and prepared in Rus'. Why was the white mushroom given such a name? Because it does not turn black when cut. The recipe that I want to offer you is quite simple and even a beginner can do it. And the mushrooms will turn out very tasty!
These pickled porcini mushrooms will be an excellent appetizer for fried or boiled potatoes, will decorate a holiday table, and will also be a good addition to salads.
Products that will be needed for pickling porcini mushrooms:
- Porcini mushrooms – 1 kg.
- Salt – 1 tablespoon.
- Sugar - a teaspoon.
- Black peppercorns - 10 pcs.
- Bay leaf – 2 pcs.
- Cloves - 3 pcs.
- Garlic cloves 4-5 pcs.
- Vinegar 70% - 1 tablespoon.
- 1 liter of water.
- 1 medium onion.
Preparation:
We clean the mushrooms from soil and grass, rinse them under running cold water, and do not soak them under any circumstances (otherwise they will take on excess moisture). We cut our mushrooms so that they are approximately the same size, not too small. After all, they will shrink significantly when cooked.
Pour cold water into the pan so that it covers the top of the mushrooms, salt the water and start cooking. As soon as it boils, reduce the heat. The mushrooms must be stirred constantly so that they do not stick to the bottom of the pan. Be sure to skim off any foam that forms.
Add a pinch of citric acid so that the mushrooms retain their white color. Cook for 30 minutes. Then put it in a colander and let the water drain.
Preparing marinade for porcini mushrooms
For a liter of water we need one tablespoon of salt (in no case less, otherwise the pickled mushrooms will be bland), and one teaspoon of sugar. Then add spices - bay leaf, pepper, cloves, you can add a few cloves of garlic.
How much vinegar do you need for 1 liter of water? When everything boils, add acetic acid, one tablespoon of vinegar essence 70%.
Immediately remove the marinade from the heat. Place onion, cut into rings, at the bottom of the jars, place porcini mushrooms on it and pour in the marinade. The jars need to be filled to the top, there may be excess brine left, it needs to be drained. Pour a little sunflower oil on top and roll up the jars. If in the near future we plan to eat a jar of porcini mushrooms in marinade, then we can simply screw it on with a lid.
For gourmets, you can suggest experimenting with the ingredients of the marinade; you can add dill umbrellas, horseradish leaves, and cinnamon.
You can eat marinated mushrooms prepared according to this recipe after three days. We store our preparations in a dark and cool place, maybe in the cellar, or in the refrigerator.
Recipe for marinated boletus mushrooms with pre-cooking
Ingredients:
- White mushroom - 1 kilogram,
- Bay leaf - 2 pieces,
- Allspice - 5 pieces,
- Black peppercorns - 3 pieces,
- Cloves - 3 pieces,
- Salt - 1.5 tablespoons,
- Ground cinnamon - on the tip of a knife,
- Citric acid - 1 teaspoon,
- Sugar - 1 teaspoon,
- Vinegar 3% - 2 tablespoons
Step-by-step recipe for marinated porcini mushrooms, pre-boiled:
1. Wash the mushrooms, removing soil and dirt. You can leave the stems of young mushrooms; if they are very long, then cut them off, leaving 2-3 cm. Place them in an enamel pan, pour in water, and boil. After boiling, cook for 5-6 minutes. The finished boletus will end up at the bottom. Then remove them from the heat, place them in a colander, and rinse them with running water.
2. Then pour the boiled porcini mushrooms into the pan again, add water so that its layer is 2-3 cm above the mushrooms. Let's turn the heat on low and cook for 10 minutes.
3. We treat clean jars with boiling water and put mushrooms in them with a spoon. Place a bay leaf at the bottom of each jar. Cover the jars with lids and pasteurize over low heat for 20-30 minutes. Close the jars with lids and leave them upside down to cool.
Porcini mushrooms marinated in jars for the winter
Ingredients:
- Fresh porcini mushrooms
- Vinegar 6% – 60 ml
- Bay leaf – 3-4 pcs.
- Black peppercorns – 10 pcs.
- Allspice peas – 3 pcs.
- Onion – 1 medium head
- Salt – 1 tbsp.
How to pickle boletus mushrooms in jars for the winter with onions and vinegar:
Peel the mushrooms and rinse thoroughly. Cut into small pieces (small ones don’t need to be cut). Place the mushrooms in an enamel pan, add a glass of water, and after boiling, cook for 15 minutes over low heat, stirring occasionally.
Drain the broth from the prepared mushrooms, add salt, pepper and bay leaf, and put on fire. Pour vinegar into the boiling broth, bring to a boil again and add mushrooms. Cook for 10 minutes, stirring and removing foam.
Cut the onion into thin rings and place in the bottom of a dry, sterilized jar. Place mushrooms in a jar, pour in broth and close with a lid. Let cool and put in the refrigerator.
Pickled porcini mushrooms for the winter - recipe with citric acid
Caps of tubular mushrooms (porcini, boletus, boletus) are blanched in salted boiling water for 2 minutes, and then placed on a sieve to drain.
The cooled mushrooms are placed in layers in scalded jars, sprinkling each layer with a small amount of salt, and poured with a boiled and cooled solution (for 1 kg of mushrooms - 1 liter of water, 5 g of crystalline citric acid, 30 g of salt). The jars are covered with parchment paper, tied with twine, and put in a cool place.
The mushrooms are placed in a saucepan with a small amount of boiling water and cooked. A few minutes after boiling, half the norm of salt and citric acid is added to the water (the norm is 30-35 g and 2-2.5 g, respectively, per liter jar of ready-made pickled mushrooms).
The foam formed during cooking is removed so that the filling is not cloudy.
After boiling for 15-20 minutes, taste the porcini mushrooms and add the remaining salt and citric acid. As soon as the boletus mushrooms settle to the bottom, remove the pan from the heat, pour the mushrooms along with the boiling solution into hot jars and seal.
Instead of citric acid, you can take vinegar essence (5-6 g per 1 kg of boiled mushrooms). It is diluted with mushroom broth (80-90 g per 1 kg of boletus) and poured into the pan only 3 minutes before the end of cooking, since the vinegar evaporates when boiled (for this reason, you should not preserve porcini mushrooms according to recipes that recommend boiling them in a marinade, already containing vinegar).
2. Cook the mushrooms for 10-25 minutes in a saucepan (readiness can be judged by their settling to the bottom) in a weak solution of citric acid or table vinegar with the addition of salt, being sure to remove the foam (the solution can be used for two to three servings of mushrooms).
Then they are thrown into a sieve or colander, dried, placed in small jars and poured with chilled marinade (250-300 g per 1 kg of mushrooms). After this, the jars are removed for storage. But you can do it differently. The mushrooms are kept in the marinade for 2-3 days, then removed.
The marinade is filtered, salt, sugar, vinegar are added to taste, heated to a boil, cooled and poured over the mushrooms again. After 2 days, the renewal of the marinade is repeated, after which the porcini mushrooms filled with it are covered with plastic lids or parchment paper and put in a cold place.
Marinade for porcini mushrooms is prepared like this. Pour salt and sugar into boiling water (35-40 g and 10-15 g per 1 liter, respectively), add spices (bay leaf, allspice, cloves and cinnamon), boil for 20-30 minutes, then pour in table vinegar or vinegar essence (180-200 g or 15-20 g per 1 liter of water), remove from heat and cool.
You can prepare a marinade in Polish. Add a slice of horseradish, hot and allspice, dry pepper, mustard, cloves and bay leaf to boiling water, boil everything for 30 minutes over low heat. The solution is kept for a day, then put back on the fire, heated to a boil, salt and sugar are added (45 and 80 g per 1 liter of water, respectively), and when they dissolve, vinegar (in equal proportions with water). After 10 minutes, remove the marinade from the heat and cool. Its consumption is up to 500 g per 1 kg of mushrooms.
What could be tastier in winter than strong pickled mushrooms? Rarely does a Russian holiday table go without them. And although you can always find dozens of pickled mushrooms of different appearance and taste on store shelves, every housewife strives to make mushroom preparations with her own hands. Because, let’s be honest, such mushrooms are tastier, dearer, and healthier!
Suitable for marinating:
- white;
- boletus;
- boletus;
- boletus;
- flywheels;
- honey mushrooms;
- bbw;
- rows;
- chanterelles;
- greenfinches;
- goats;
- saffron milk caps;
- Russula;
- Champignon;
- pigs;
- value.
But today we will look at how to properly approach this serious and important procedure - preparing pickled mushrooms for the winter, and how to make not just an appetizer, but a dish that friends and family will be the first to sweep away from the festive table and ask for more.
In order for pickled mushrooms to turn out tasty, beautiful and healthy, they must go through several stages of processing.
Sorting
All mushrooms brought from the forest must be sorted by types and sizes. Why? Because each type of mushroom has its own characteristics, taste, smell, each has its own digestion time.And, for example, identical small mushrooms will look much more beautiful on the table than an assortment of different sizes on one dish.
This stage is not required for all mushrooms. But if:
- mushrooms are very dirty; you can make cleaning them easier by soaking them in salted water for a short time;
- honey mushrooms soak in strongly salted water for 1 hour and then rinse under a strong stream of tap water, they will be perfectly cleaned of dirt and debris, which will save you a lot of time and effort.
- valuei And pigs Before marinating, they must be soaked in cold salted water for 2 days, changing the water every 10-12 hours.
- Except milkmen, you shouldn’t keep mushrooms in water for a long time - they will absorb excess water, which is not very good for subsequent processing.
After cleaning, many housewives dip the mushrooms in salted and/or acidified water (1 teaspoon of salt and 2 g of citric acid per 1 liter of water) so that they do not darken.
Marinating mushrooms
The pickling process includes heat treatment of mushrooms (boiling) and placing them in a “taste environment” - a marinade, where they are saturated with the aroma and taste of herbs and spices. In order for the final result not to disappoint, you need to know the characteristics of different mushrooms, their compatibility in one jar or even in one decoction.There are a few very important points to consider:
- mushrooms with a dense structure (porcini, boletus and boletus) are not cooked together with mushrooms of a softer structure - they need different cooking times;
- even dense mushrooms do not always “get along” in one pan - white And boletus similar cooking time, but boletus you need less of it, so boiling them together would be a mistake;
- if cooked together boletus And boletus, during cooking, the butter will darken and become unsightly.
- small caps will cook faster than large ones, so you need to either cut large ones and make “equal-sized” pieces, or cook them separately from each other;
- some housewives marinate the legs and caps separately white mushrooms, boletus And boletus;
- flywheels And Polish Before boiling, it is recommended to scald the mushrooms with boiling water and drain this water, otherwise the marinade in them will darken unsightly.
Which marinating method to choose?
If heat treatment is an integral part of pickling, then the combination of mushrooms with the marinade can occur in different ways.In practice they are used two ways:
- Boil mushrooms in marinade.
- Boil mushrooms separately from the marinade.
When directly boiled in marinade the latter acquires a dark shade over time, becomes viscous and cloudy. But it will taste rich, aromatic, with a characteristic mushroom flavor, and mushrooms in such a marinade are considered tastier.
When adding marinade to already boiled mushrooms, their appearance in a jar is more attractive - the marinade is transparent and clean. But it will be less aromatic and tasty than with the first method.
Which option to choose is a matter of taste and the purpose of a given batch of blanks - for the home table or for the “representation”. We will look at both methods.
After a short preliminary heat treatment, the mushrooms are placed in a marinade, and the entire main process takes place under the influence of high temperature. Of course, the taste of the finished mushrooms will ultimately depend on the components that make up the marinade - during cooking they are saturated with added spices, their taste and aroma.
If your family loves the natural taste of mushrooms, you shouldn’t put bright herbs and spices in the marinade; a couple of bay leaves (which are removed when putting them in jars!) and garlic are enough. And lovers of spicy, hot and savory snacks can prepare various marinades of the most original tastes.
Marinade recipe:
- water - 1 l;
- salt - 1-1.5 tbsp. spoons;
- sugar 0.5 -1 tbsp. spoon;
- vinegar 9% - 50-100 ml. (to your liking).
- bay leaf - 1-2 pcs.;
- garlic - 1-3 cloves;
- cloves - 3 pcs.;
- black pepper (peas) - 4-5 pcs.;
- allspice - 4-5 pcs.;
- horseradish - 1 medium leaf;
- dill - 1 umbrella;
- mustard seeds - 0.5 tbsp. spoons.
For piquancy, you can add hot pepper, cinnamon, coriander and other spices.
Stage I:
- Place the cleaned mushrooms in a container with water, bring to a boil and cook for 5-10 minutes over medium heat under a lid, skimming off the foam.
- Many people are already adding to this water salt And citric acid so that the mushrooms receive an “anti-botulism vaccination”.
- Some housewives at this stage limit themselves to boiling the mushrooms for 2-3 minutes, believing that they will receive the main heat treatment during subsequent boiling in the marinade.
- can be drained, discarded in a colander, and rinsed under water;
- Or you can, without draining, use a slotted spoon to move the mushrooms from the first water (or brine) into the marinade.
Stage II:
- Place the mushrooms into the boiling marinade, bring to a boil and cook over low heat for 20 minutes.
- Then transfer to prepared sterilized jars, pour boiling marinade and roll up.
- Turn over onto lids and wrap well until cool.
Both methods are good, choose any!
Marinating without cooking in a marinade
With this method, the mushrooms are completely boiled separately from the marinade. To do this, peeled mushrooms are dipped in cold water and placed in a container (enamel pan) with hydrochloric acid solution at the rate of 50 g of salt and 2 g of citric acid per 1 liter of water. After boiling, cook over medium heat, being sure to remove any foam that appears.Cooking time for different mushrooms:
- white, boletus, champignons - 20-25 minutes;
- chanterelles, honey mushrooms - 25-30 minutes;
- boletus mushrooms, boletus mushrooms (Polish mushrooms), boletus mushrooms - 10-15 minutes;
- stems of porcini and boletus mushrooms - 15-20 min.
Place the boiled mushrooms in a colander, allow the broth to drain, place on a cloth to dry, then place in prepared sterilized jars and pour boiling marinade over them. The total amount of marinade can be calculated by planning 200 ml for each 1 liter jar.
Sample marinade recipe:
- water - 1 l;
- salt - 35-40 g;
- sugar - 20 g;
- vinegar essence - 1-1.5 teaspoons;
- bay leaf 2-3 pcs.;
- allspice - 12 pcs.;
- cloves - 3 pcs.;
- cinnamon - 1.5 g (optional).
If you plan to store mushrooms for a long time(up to a year), you need to add sunflower oil (about 50-60 ml per jar) and slightly increase the amount of vinegar. Sterilize filled jars: with a capacity of 0.5 liters - for half an hour, with a capacity of 1 liter - 40 minutes. You can roll up jars both after and before sterilization.
If you plan to put the mushrooms on the table in winter, then sterilization can not be carried out. After pouring boiling marinade, seal with metal, plastic caps or paper and wrap until cool. The mushrooms will be ready in a month.
In the next video, Oleg Kochetov will introduce us to another recipe and tell us how to pickle mushrooms in the old Russian way.
Fast, simple, and most importantly - very tasty!
Honey mushrooms - special attention
Honey mushrooms are simply wonderful mushrooms! I came to the forest, came across a lucky stump, filled a couple of buckets with small, clean, cheerful mushrooms - and you can go home! And there is much less fuss with honey mushrooms than with tubular mushrooms: soak yourself in salted water - and prepare jars and marinade originalities!There are, of course, a couple of subtleties. Long-legged honey mushrooms It’s good to dry them, because their legs are a little tough, but if you want, you can just cut the legs in half and dry the remaining halves, and put the rest into the marinade!
Small, strong, aromatic - honey mushrooms are always the most favorite snack on the winter table!
Marinade for mushrooms:
- water - 1 l;
- salt - 1 tbsp. spoon;
- sugar - 1-1.5 tbsp. spoons;
- vinegar 9% - 9-10 tbsp. spoon;
- black peppercorns - 5-6 pcs.;
- bay leaf - 1-2 pcs.;
- cloves - 2-3 pcs.;
- garlic (optional) - 2-3 cloves;
- grated nutmeg - optional.
And in the next video - a practical lesson on pickling honey mushrooms for the winter.
Nothing complicated, right?
All mushrooms are stored in a cold room at a temperature of about +8 ºС (maximum at +10ºС). Mushrooms are best stored in a dark, dry room. Usually, It is recommended to limit the shelf life to one year. If preserved under glass lids, the shelf life can be increased by six months to a year.
Pickled mushrooms are considered ready 25-30 days after preparation.
If on mushrooms mold has appeared, no need to panic: drain the marinade, rinse the mushrooms with boiling water, boil in the new marinade for 10 minutes and put them in new, clean jars.
If The lid on the jar is swollen- do not hesitate to throw away the contents - health is more important!
To avoid disaster: preventing botulism
Mushrooms are an excellent nutritious and healthy product, but during storage they pose a great danger: hermetically sealed cans of canned food are a favorite environment for the insidious botulinus bacillus. And what is good for her may end in a terrible disease for us called botulism.To prevent this from happening, it is very important when preparing mushroom preparations for the winter to very carefully follow all the rules and follow the instructions as accurately as possible:
- when picking mushrooms you need them cutting down, and not pull it out of the ground. The fact is that the causative agent of botulism is most often found in the soil;
- When cleaning collected mushrooms, dirt and soil are better too cut off rather than wash off with water;
- at five minutes boiling or heating mushrooms in an environment above +80ºС within half an hour, the vegetative forms of Clostridium botulinum die, so heat treatment is required;
- You can additionally insure yourself adding salt to water during sterilization- then the boiling point increases;
- jars and lids for canning mushrooms must also be sterilized;
- since an acidic environment prevents the growth of bacteria and their production of toxins, adding acid to marinade serves as a preventive measure;
- since the botulism bacillus multiplies in an anaerobic (airless) environment, it is advisable do not store mushrooms under rolled metal lids.
- All mushrooms, especially rolled ones, need to be stored in a cool (not higher than +8...+10ºС) place. And no longer than a year.
- pickled mushrooms are, by and large, considered semi-finished product, and not a ready-made dish, as we are all used to. Before use, it is recommended to boil them for 20-25 minutes, adding acid and salt 5 minutes before the end of cooking.
Our forest mushrooms are one of the most amazing and unique creations of nature. It’s probably not for nothing that she put so much protein into these little hat-shaped creatures that they received the respectful name “meat of the plant world.” We just wish we could use this gift of nature correctly! 
It won’t be long before our tables everywhere will be decorated with pickled mushrooms, delicious, spicy and aromatic. And we really hope that not a single jar of mushrooms will cause trouble this coming winter. Because everyone will read this article and will definitely fulfill all the simple but very important rules of “mushroom safety”. And pickled mushrooms will become the safest and most delicious hit of winter!
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