Marinated mushrooms - delicious recipes. Instant marinated mushrooms. How to marinate boiled mushrooms
Beets are a source of many beneficial substances and an indispensable ingredient in delicious popular dishes.
Borscht, beetroot soup, vinaigrette - these are not all dishes that include beets.
Pickled beets for the winter or quick cooking are a unique find for housewives who love the exquisite taste of this vegetable.
Pickled beets can be added to all sorts of dishes; they can be used to make salads or, seasoned with vegetable oil, served as a healthy, original side dish.
Pickled beets. Instant pickled beets - general cooking principles
To prepare pickled beets, medium-sized root vegetables are used entirely. Compared to larger fruits, they are brighter and juicier, and even if pre-cooking of the ingredient is required, they cook quickly and evenly.
In addition, beets are pickled, cut into strips, slices, cubes and grated into large chips.
The marinade must include salt, sugar, spices (laurel, peppercorns, cloves, coriander and others). Also, when marinating, add vinegar and occasionally vegetable oil.
There is practically no difference in the recipes for preparing for the winter and express recipes. The main difference between pickled beets for the winter and instant beets is the method of pickling.
To pickle vegetables for the winter, beets are filled with predominantly cold brine, after which the jars with the contents are sterilized and hermetically sealed.
To quickly pickle beets, I use a hot marinade. There is no need to roll up the jars. After the filling has cooled, it is enough to keep the vegetables in the refrigerator for a day.
But it is also permissible to store instant pickled beets, rolling up the container with a lid, in a cool place.
In addition to the beets themselves, the preparation may include ingredients such as onions, garlic, cabbage, carrots and other vegetables.
Recipe 1. Instant classic pickled beets
Ingredients:
750 g beets;
Large onion;
200 ml 6% vinegar;
30 g salt;
130 g sugar;
Two bay leaves;
10-12 black peppercorns;
450 ml water.
Cooking method:
1. Select small beets, wash them thoroughly and boil until tender.
2. Cool the finished vegetable, then peel and cut into cubes.
3. Cut the peeled onion into quarter rings. If you use two small ones instead of one large onion, you can cut the vegetable into half rings.
4. Place the prepared vegetables in sterile jars and add peppercorns.
5. Pour water and vinegar into a small saucepan, add salt, laurel leaves and granulated sugar, bring to a boil, remove the pan from the heat.
6. When the marinade has cooled to room temperature, pour it over the prepared vegetables.
7. Close the container with pickled beets with plastic lids.
8. We keep the workpiece in the refrigerator for a day, after which we use it for cooking or store it in a dark, cool place.
Recipe 2. Instant spicy pickled beets
Ingredients:
3 kg beets;
Half a glass of vinegar;
One head of garlic;
A bunch of cilantro;
A glass of vegetable oil;
Black peppercorns to taste;
100 g salt;
Half a kilo of sugar;
Three liters of water.
Cooking method:
1. Wash the beets and boil them unpeeled until tender.
2. Cool the finished vegetable, cut into thick strips or large cubes.
3. Place the beets in a large bowl or pan.
4. Prepare the marinade: bring water to a boil, mixing it with vegetable oil and vinegar. Add finely chopped cilantro, chopped garlic, peppercorns, granulated sugar and salt. Mix the filling thoroughly and cook over low heat for another five minutes.
5. Cool the finished marinade, pour it over the prepared beets and placed in a bowl.
6. Leave the vegetable in the pot for three hours in a warm room.
7. After the allotted time, the beets can be used to prepare salads or soups.
Recipe 3. Instant Korean pickled beets
Ingredients:
A kilogram of beets;
Garlic (one head);
3/4 cup sunflower oil;
60 ml vinegar;
15 g ground coriander;
20 g red pepper (ground);
40 g salt;
100 g sugar.
Cooking method:
1. Wash the beets thoroughly, peel them and chop them using a Korean carrot grater or cut them into thin strips with a sharp knife.
2. Peel the garlic and pass it through a garlic press.
3. Mix grated beets with coriander, garlic, salt and granulated sugar.
4. Pour in vinegar and sunflower oil, mix thoroughly again.
5. Marinate the beets for two hours at room temperature, then another six hours in the refrigerator.
Recipe 4. Instant pickled beets with cabbage
Ingredients:
Half a kilo of beets;
Forks of white cabbage (2 kg);
170 g granulated sugar;
50 g salt;
Two laurel leaves;
5-6 cloves of garlic;
160 ml sunflower oil;
150 ml vinegar;
Allspice peas;
Two carrots.
Cooking method:
1. Cut the cabbage leaves into small squares (with sides 3-4 cm).
2. Peel the carrots and beets, grate them with coarse shavings.
3. Place the prepared vegetables in one large bowl, add small cubes of garlic, sunflower oil, and mix.
4. Cook marinade from a liter of water, vinegar, laurel, salt, sugar, allspice.
5. Pour the prepared hot filling over the vegetables.
6. Let it sit in the refrigerator for a day, put it in sterile jars, and roll it up.
Recipe 5. Pickled beets for the winter in Georgian style
Ingredients:
1.2 kg beets;
Two cloves of garlic;
Five to six bay leaves;
10 g ground saffron;
Peppercorns;
Coriander greens;
Half a teaspoon of hot ground pepper;
A heaping tablespoon of salt;
100 g sugar;
A third of a glass of vinegar (apple vinegar);
One and a half liters of water.
Cooking method:
1. Pour water into a saucepan, add peppercorns and bay leaves, and bring the liquid to a boil.
2. Add sugar and salt, wait until they are completely dissolved, then add vinegar.
3. Cool the finished marinade.
4. Boil the beets in their skins, cool, and cut into medium-sized cubes.
5. Mix the prepared vegetable with finely chopped garlic and chopped coriander, ground pepper and saffron.
6. Pour marinade over the beets.
7. We keep the workpiece in the refrigerator for three days, after which we put it in a sterile container and roll it up.
8. Store in a cool place.
Recipe 6. Pickled beets with onions for the winter
Ingredients:
Half a kilo of beets;
Four shallots;
120 ml apple cider vinegar;
40 g salt;
60 g sugar;
400 ml water;
Peppercorns.
Cooking method:
1. Boil water in a small saucepan, add sugar and salt, pour in vinegar, and add peppercorns to taste. Cook for five minutes, then turn off the gas for a while.
2. Peel the beets and cut them into thin strips.
3. Put the marinade back on the fire, bring to a boil, and lower the prepared beets into it.
4. Lay out the peeled and chopped shallots, after boiling again, remove the saucepan from the gas stove.
5. Cool the workpiece, cover the pan with a lid, and put it in the refrigerator for a couple of days.
6. Then compact it into a sterile jar of a suitable size, roll it up, and put it away for storage.
Recipe 7. Pickled beets with vegetables for the winter
Ingredients:
Five small beets;
Ten small cucumbers;
Five green tomatoes (not large);
15 heads of small onions;
One young zucchini;
A small head of cauliflower;
Three stalks of celery;
Five medium-sized carrots;
Two liters of water;
3\4 cups granulated sugar;
220 ml vinegar (6%);
Laurel leaves, clove buds and peppercorns - to taste;
100 g salt.
Cooking method:
1. We thoroughly wash and peel all vegetables.
2. Cut carrots, beets, zucchini and cucumbers into large cubes.
3. Cut the tomatoes into slices.
4. Cut the celery into thick rings.
5. Divide the cauliflower into inflorescences.
6. Place all the prepared vegetables in a pan of the required size, add the peeled whole onion.
7. Pour boiling water over the vegetables and blanch for five minutes.
8. Add sugar, salt, vinegar, bay leaves, cloves and pepper. Mix.
9. Simmer the workpiece for another five minutes.
10. Carefully transfer the vegetables into sterile jars and fill with marinade.
11. Sterilize the container with its contents in the oven for 15 minutes, then roll up the container, cool and store.
Recipe 8. Pickled beets with plums for the winter
Ingredients:
Two kilograms of beets;
Half a kilo of plums;
Liter of water;
110 g sugar;
30 g salt;
Carnation buds (3-4 pcs.);
Rhodiola rosea roots.
Cooking method:
1. Clean the root vegetable from dirt with a brush, rinse it, put it with the peel in a saucepan, fill it with water, and cook until tender.
2. We clean the finished beets and cut them into thin slices.
3. Wash the plum and remove the seeds. Cook for five minutes in a small saucepan, pouring into already boiling water.
4. Mix plums and beets into sterile jars, add rhodiola roots and cloves.
5. Pour the marinade over the ingredients, preparing it from water, salt and sugar.
6. Roll up the container. After the workpiece has cooled, we put it away for storage in a dark place.
Pickled beets. Instant pickled beets - useful tips
Pickled beets are added to various soups, vegetable stews and other hot dishes. Salads made from this vegetable are no less tasty. For example, if you add pickled beets to the vinaigrette, you no longer need to add sauerkraut. And if you put pickled beets in the herring under a fur coat, the taste of the salad will become noticeably brighter and more interesting.
In addition to well-known and favorite dishes and salads, you can prepare other original appetizers. One of these dishes:
Salad of pickled beets, cheese and nuts
Ingredients:
300 grams of pickled beets (a whole root vegetable or already diced will do);
60 g walnuts;
135 g Feta cheese;
20 ml olive oil;
10 g Provencal herbs;
A pinch of pepper mixture.
Cooking method:
1. If the beets are whole, cut them into cubes; if they are already chopped, simply remove them from the marinade and place them on a flat plate.
2. Fry the nuts in a dry frying pan until a characteristic smell appears. Lightly chop the nuts into not too small pieces.
3. Remove the feta from the packaging and cut into cubes.
4. Mix olive oil with a mixture of peppers and Provencal herbs in a plate.
5. Place cheese on top of the beets, pour aromatic dressing over both ingredients, and mix gently.
6. Sprinkle walnuts on top.
Bon appetit.
My pickled mushrooms are always praised by neighbors and friends, and everyone asks for the recipe. So I want to share this wonderful recipe with everyone.
This marinating method is suitable for absolutely any mushrooms, since it is the taste of the marinade that ultimately affects the taste of pickled mushrooms.
Ideally, small-sized mushrooms are suitable for pickling (preferably even small, calibrated ones). But the most important thing is that the mushrooms must be strong so that after cooking they do not turn into a shapeless mass.
If you want to marinate assorted mushrooms, it is better to boil each type of mushroom separately. Then each type of mushroom will have its own color after cooking. They can be placed in layers in jars. They will look very beautiful both in a jar behind glass and on a plate on the table.
So, let's start the process. We sort out the mushrooms, clean them and wash them. If the mushrooms are large, cut the caps into several parts and cut off the stems.
Place the mushrooms in cold salted water, bring to a boil and cook for 20 minutes. There is no need to overcook the mushrooms. Be sure to remove the foam. Then drain the mushrooms, pour in the prepared hot marinade and let simmer for another 5 minutes. By the way, the drained mushroom broth can be used for soup or frozen for the winter.
Now about the marinade.
For 1 l. water:
salt – 2 heaped tablespoons,
sugar – 3-5 tablespoons,
black peppercorns – 10-12 pcs.,
sweet peas – 6-8 pcs.,
cloves – 5-7 pcs.,
bay leaf – 2-3 pcs.,
vinegar 9% -10- 12 tablespoons or essence - 2.5-3 teaspoons.
Let the mushrooms sit for a day to soak in the marinade (in a cool place).
During this time, you can taste the mushrooms. You may want to add something for taste. Don't rush with vinegar. The lack of spice is sometimes deceptive. It’s better to add sugar a little at a time. In general, you can experiment with taste in a separate bowl. Pour some marinade into a mug - add something, stir, taste. But with this recipe, everything usually turns out delicious right away.
How to determine how much marinade is needed for how many mushrooms? My mushrooms don't float. The jars are filled with mushrooms very tightly.
The mushrooms need to be boiled in the marinade in which they were left for a day, placed hot in sterile jars and closed (rolled up) with lids. No sterilization required.
Before serving, pour over the fragrant vegetable oil and sprinkle with onions.
Bon appetit and happy “quiet” hunting!
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Properly prepared pickled mushrooms can be stored for two years or more. Only jars with pickles need to be placed in a dark and not too warm room.
In principle, almost any edible mushrooms are suitable for pickling, but most often those varieties are used that for some reason cannot be preserved in any other way (for example, frozen or dried). Usually, moss mushrooms, butter mushrooms and, of course, honey mushrooms are rolled into jars, although the latter can be frozen. Only chanterelles cannot tolerate pickling - they become grassy in taste and even resemble a rag.
How to pickle the gifts of the forest? It's quite simple: cook until fully cooked, add brine, add spices to taste, place in a sterilized container and roll up the lid.
It is important that when marinating, some types of mushrooms should be prepared following certain rules:
- If the mushrooms are small, they are marinated whole; only the lower part of the stem needs to be cut off;
- When pickling, large mushrooms are usually cut into 3-4 parts;
- In the case of boletus and porcini mushrooms, the legs need to be marinated separately from the caps;
- Remove the skin from the butter before marinating;
- Valui is soaked for several hours before cooking.
Recipe for marinating any mushrooms without pre-boiling
You will need: for 1 kg of mushrooms 2/3 cup of vinegar 8% and 1/3 cup of water, 1 tbsp. salt, spices - 5 allspice peas, 1 tsp. cinnamon, 1 tsp. sugar, cloves, bay leaf.
Never roll up pickled mushrooms with metal lids - experts do not recommend doing this due to the risk of
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Marinated mushrooms
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Preparing mushrooms, as well as vegetables or berries, has long become popular. Why not? After all, how nice it is in winter to get a jar of pickled mushrooms, for example, and enjoy their taste with hot potatoes. There are many recipes for pickling mushrooms. I offer you a “no-fuss” recipe, that is, I’ll tell you how to quickly marinate mushrooms. Just don’t think that because the mushrooms are cooked quickly, they will lose their taste. Not at all! Mushrooms will turn out anywhere!
Using this recipe, you can quickly marinate porcini mushrooms, boletus, boletus, boletus, fly mushrooms, chanterelles, greenfinches, honey mushrooms, row mushrooms and even champignons.
Ingredients:
- Mushrooms – 1 kg;
- Acetic acid 30% - 3 tablespoons;
- Water – 2 glasses;
- Black peppercorns – 12-15 pcs.;
- Salt – 3 teaspoons;
- Onion – 1 head;
- Bay leaf – 2 leaves;
- Carrot – 1 small.
Required equipment:
- Glass jars;
- Metal covers;
- Colander;
- Large saucepan;
- Kettle;
- Cutting board;
- Spoon.
1. We sort through and wash the mushrooms, if necessary, sort them by type. For example, you should not cook butter with porcini mushrooms, etc. Cut large mushrooms into pieces.
2. Wash the prepared mushrooms using a colander under running cold water.
3. Now pour the mushrooms into an enamel pan, pour clean water into it so that the mushrooms are covered by two centimeters and put on fire. Cook for half an hour. Boil all mushrooms by type! While they are cooking, constantly skim off any foam that appears.
4. Now prepare the marinade. Cut carrots and onions into slices.
5. Pour 2 glasses of water into another saucepan, add spices, salt, prepared carrots and onions and boil it all for 10 minutes. At the very end, literally a minute before turning it off, add acetic acid to the marinade.
6. Now you need to strain the boiled mushrooms through a colander, rinse them under cold running water and boil in the marinade for 15 minutes.
7. Place the pickled mushrooms in sterile jars and immediately seal them with metal lids (don’t forget to sterilize them too).
8. When you serve these mushrooms, season them with a little vegetable oil and garnish with onion rings to make them tastier.
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Today I want to talk about mushrooms. Very soon the forest will be generous with gifts. Mushrooms are pickled at home in two ways. In this article I will tell you how to marinate mushrooms; you can first boil them in the marinade, or pre-cook them in salted water and then pour the marinade over them. And first you need to prepare the gifts of the forest for pickling.
How to clean mushrooms?
Unpeeled mushrooms do not last long and quickly become unusable. This has happened more than once in the forest: you find yourself in a clearing, there are so many mushrooms that you don’t know how to carry them away. And when you return home, you realize that they need to be processed urgently; you can’t eat them all at once. It's time to think about the cold season, when for the New Year's holiday you can put a plate of pickled mushrooms on the table.
Therefore, if you brought home mushrooms from the forest or bought them at the market, try to immediately sort and clean them correctly. First, review all the mushrooms; it may happen that dangerous, inedible ones, which are popularly called “toadstools,” were accidentally brought from the forest.
After cleaning and processing, external signs become invisible, and forest gifts are difficult to distinguish from edible ones. Even one poisonous mushroom can cause poisoning or serious illness. During the cleaning process, remove overripe and wormy mushrooms, and cut out areas damaged by slugs, insects, and rodents from those left. At the same time, clean fungi from soil, pine needles, sand, and grass. Remove the top layer from the legs and trim them.
Rinse the mushrooms in cold water, change the water several times. Cleaning various mushrooms has special nuances. So, aspen boletuses, boletus mushrooms, white mushrooms, champignons must be properly cleaned and processed as follows: after washing, pour boiling water over them a couple of times, separating the caps from the stems in advance.
To marinate mushrooms you will need: enamel containers, a slotted spoon, glass jars. Tubs and barrels made of linden and oak are more suitable for the village. Use only dishes protected by a layer of enamel; vinegar is used for pickling, and it reacts with metals.
You will need: salt, vinegar, sugar, cinnamon, allspice, cloves, cumin, bay leaves, fresh vegetables - onions, celery, parsley, carrots, garlic.
The best mushrooms for this method of preservation are boletus, boletus, boletus, boletus, and honey mushrooms. Use young, strong ones that are not damaged by worms. Marinate each type separately.
Before pickling, you should sort them by size and appearance, cut off the stems, and rinse them in cool water. Do not skimp on water, otherwise you will have to process the mushrooms a second time and replace the marinade with fresh one. After washing, drain the mushrooms in a colander and dry.
Cut the large caps into several parts, cut the stems into small pieces of 2-3 cm. The caps are better suited for pickling, but the stems can also be used, but cooked separately.
Some mushroom pickers claim that boletus mushrooms, fly mushrooms, boletus mushrooms, and honey mushrooms are not suitable for pickling. They swell in the marinade and the aroma and taste are lost. In this case, you can take the following actions.
Pour boiling water over the mushrooms before cooking, rinse with cool water, otherwise the marinade will be dark and unappetizing in appearance. Valui, chanterelles initially cook for half an hour, then rinse well. If you marinate boletus with boletus in the same container, the boletus will turn dark. Boletus mushrooms cooked together with boletus mushrooms will become boiled. Small mushroom caps cook faster than large ones, so they should not be placed at the same time as large ones.
Young, strong, small mushrooms are considered the best for pickling. White boletuses will be exceptional; they will retain their color and density in the marinade. Champignons and saffron milk caps will be good. Autumn mushrooms are considered to be the highest quality for pickling; at this time they are strong and dense.
How to pickle mushrooms at home?
You can marinate mushrooms according to two recipes: boil in the marinade, or boil in salted water, cool, and only then pour in the marinade.
- Pour water into an enamel saucepan for 50 grams. salt and a liter of water, cook the mushrooms until tender. Before the end of cooking (3 minutes), pour diluted vinegar essence (5 grams per liter of water for porcini mushrooms, for the rest - 3 grams)
- Cooking time depends on the type of mushrooms, their age and size. In most cases, 8-10 minutes from the moment of boiling is enough for the mushrooms to cook. Mushrooms with a dense structure (porcini, boletus, champignons) are cooked longer, about 20 minutes, and the same amount for stems, honey mushrooms, and chanterelles. The foam that arises during the cooking process is removed with a slotted spoon. This will allow you to get a clear marinade.
- As soon as the marinade begins to lighten, the foam disappears, the mushrooms end up at the bottom, and cooking stops. 2 minutes before the end, add 5 peas of allspice, cloves, bay leaf, and a teaspoon of sugar. Spices are introduced only into the purified marinade, without foam.
- The finished pickled mushrooms are immediately cooled in a wide container, covered with gauze, packaged in jars, filled with the rest of the marinade, and covered with plastic lids.
Pickled mushrooms recipe
There is another recipe for pickling mushrooms using this method.
In a saucepan for 1 kg. raw mushrooms need 0.5 cups of water, salt, 0.5 cups of table vinegar, then lay out the prepared mushrooms and start cooking.
Remove the foam, and only then add spices (cloves, pepper, cinnamon, dill, bay leaf), stirring gently, and cook for 20 minutes. The mushrooms sink to the bottom, are removed from the stove, cooled, and transferred to glass containers.
Method two
For 1 kg. raw mushrooms - you will need half a glass of water, the same amount of table vinegar, 1.5 tbsp. spoons of salt, 3 laurel leaves, pepper, cloves, dill, cinnamon - to taste (about 0.1 g of each type). Cook the mushrooms for 20 minutes, add spices to the boiling water.
You can boil the mushrooms in salted water, cool, and then add the marinade (1/2 liter jar).
Mushroom marinade recipes:
For 1 liter of water - 5 g. salt, citric acid - 0.4 g, vinegar essence - 8 g, 2 pcs. cinnamon and cloves, allspice - 3 pcs.
For 1 liter of water - a cut glass of table vinegar (then take one glass less water) or 3 teaspoons of vinegar essence, granulated sugar - 2 tbsp. spoons, salt - 4 teaspoons, allspice - 6 peas, 3 pcs. bay leaf and cloves. Boil all this for 20 minutes over low heat, add vinegar at the very end. Cool the marinade and pour it over the workpiece.
How to pickle mushrooms - saffron milk caps and honey mushrooms?
Marinating saffron milk caps occurs a little differently. Place the prepared saffron milk caps in a saucepan, sprinkle with chopped onions, cover with a lid, and cook over low heat for 20 minutes until the juice is absorbed. Next, add vinegar, let it boil, drain in a colander, cool, put in a bowl, pour in the vinegar brine described in the recipe for pickled mushrooms. Marinated champignon mushrooms are prepared using this method.
When marinating honey mushrooms, the water consumption is three times more than when marinating porcini mushrooms. It is important to ensure that during the marinating process, after cooking the mushrooms, they are cooled. Placed in jars hot and warm, they retain heat for a week, so the brine becomes cloudy and the product sours.
How to store pickled mushrooms?
Properly prepared pickled mushrooms can be stored for a long time. If stored for a long time, the marinade may have a sour, pungent taste. Then before eating, place the mushrooms in a colander, drain the brine, rinse, and boil again.
If mold is found in the jars, drain the product through a colander, rinse with boiling water, prepare a fresh marinade, digest the mushrooms, put them in clean jars, and pour the marinade again.
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Recipes for marinated homemade mushrooms
Who doesn't love fragrant pickled mushrooms? Pleasant sharpness and mouth-watering spices go well with the soft but fairly dense structure of the mushroom; in addition, it is an excellent ingredient for creating light snacks and some salads.
Autumn and the beginning of spring are a great time for all mushroom pickers; it is during this period, with a certain level of skills, that you can collect baskets full of mushroom happiness. And, of course, you need to figure out where to use all this wealth! Some will be used for frying, some will be used for drying, but what to do with the rest?
Mushrooms, unfortunately, are a perishable product, which is probably why they are often salted or pickled. Only such long-term harvesting methods allow you to enjoy delicious homemade mushrooms at any time.
Homemade marinated mushrooms are a tasty and, by the way, easy to prepare dish, but in order for it to turn out really successful, it is important to get acquainted with some of the features of their preparation.
Marinating is a reliable way to prepare food for future use, thanks to the creation of an acidic environment, as well as preliminary temperature treatment, it creates an environment unfavorable for the proliferation of all kinds of bacteria.
This means that such mushrooms are absolutely safe to eat, the main thing, of course, is that they are not poisonous to begin with, and therefore be careful when collecting them. Most often, tubular mushrooms are used for pickling - these are porcini mushrooms, aspen mushrooms, boletus mushrooms, boletus mushrooms and others.
You can use some lamellar species, for example, honey mushrooms or rows. But, if you are not a fan of mushroom hunting, and pickled delicacies are quite to your liking, then the easiest way is to pickle ordinary champignons, which you can always buy in the store.
If you don’t know how to cook delicious pickled mushrooms, then it doesn’t matter, because there are many different recipes for every taste, the most popular of which we will definitely tell you. Let's start with preparing the mushrooms: first, they need to be sorted by type, because different varieties are not recommended to be boiled and pickled, so to speak, in the same pot.
For example, boletus cannot be cooked with boletus, as the latter will darken and, thus, take on an extremely unpresentable appearance. Boletus mushrooms are not used with boletus or porcini mushrooms, since the former can be overcooked, and the latter, on the contrary, undercooked.
To make it easier, sort the mushrooms by size. In general, small mushrooms are more suitable for high-quality pickling, but if it turns out that you only come across large ones, don’t worry, just cut them into 3-4 parts.
For these purposes, try to select only strong and young mushrooms, naturally, not wormy and without dark marks. The lower part of the stem is cut off, the mushrooms must be thoroughly washed and removed from debris, which is easiest to do by soaking: fill a container with cold water, put the mushrooms there and leave for a while.
By the way, you can salt the water a little, then everything unnecessary will go away faster. Still, be careful; you shouldn’t keep them in water for a long time, as they can become very saturated with water.
The next few steps are cooking and marinating. By the way, some mushrooms also need to be additionally prepared: for example, the outer skin of boletus mushrooms is first removed, but in the case of porcini mushrooms, the caps must be separated from the stems and marinated separately.
Before marinating, it is recommended to boil any mushrooms, which will eliminate the risk of poisoning or damage to the product. There are two options here: the mushrooms are boiled in advance or immediately before marinating, which naturally affects the amount of the option used. Therefore, for those who need to do everything quickly, the option with pre-cooking is unlikely to be suitable.
Recipe for pickled mushrooms without pre-cooking
So, let's look at an example of how to marinate the most delicious mushrooms without first boiling them. You can use any type of mushroom, depending on which the cooking time will vary. So what we need:
- mushrooms – 1 kg;
- water – 1/3 cup;
- vinegar 8% – 2/3 cup;
- salt – 1 tbsp. spoon;
- spices (allspice, cinnamon, cloves, sugar and bay leaf).
Mushrooms must be prepared in advance, depending on the type, using the method described above. Pour water and vinegar into a saucepan, add salt, place the prepared mushrooms in it and bring them to a boil. After boiling, reduce the heat and boil them until done, the degree of which can most easily be determined by this sign: the broth becomes transparent, and the mushrooms sink to the bottom.
5 minutes before readiness, you need to add all the spices to the broth: just a teaspoon of sugar and the same amount of cinnamon, 5-6 peppercorns, a little cloves and a couple of bay leaves. Then the pan is removed from the heat, the contents are cooled and placed in jars that have been sterilized in advance.
Recipe with pre-cooking
This recipe is best suited for pickling boletus, chanterelles or saffron milk caps. So what we need:
For 1 liter of marinade:
- water – 1 l;
- allspice – 10 peas;
- cloves – 5 pcs.;
- acetic acid 80% - 40 ml;
- bay leaf, cinnamon, star anise;
- garlic – 2-3 cloves.
The mushrooms must first be boiled in salted water: to do this, prepare them and place them in a saucepan (2 tablespoons of salt per liter of water). Boil until tender, then drain in a colander, let cool and pack into sterilized jars.
Next, prepare the marinade - for this, all the spices without vinegar listed in the recipe must be boiled for 30-40 minutes. Then the marinade must be cooled and vinegar added to it. Boiled mushrooms are poured into the prepared mixture, and a little vegetable oil is added to each jar on top. We close the mushrooms with sterilized lids and put them in the cold for long-term storage.
A few more points:
- In order for the finished mushrooms to achieve optimal taste and aroma, they must be kept in jars for at least one month.
- To prevent the mushrooms from darkening during cooking, you can sprinkle the pulp with lemon juice.
- Such marinades can be stored for no more than 6-12 months in a dry and cool dark place.
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Pickled mushrooms: 5 best recipes
At the beginning of autumn, mushrooms are at their peak in the forests, and mushroom pickers return from a “quiet hunt” with buckets and baskets full of these wonderful gifts of nature. As a result, the collected trophies need to be used somehow: some go for frying, some for drying, and most of the collected mushrooms, as a rule, are pickled or salted.
Today we will talk about the 5 best recipes for pickling mushrooms.
Pickling any mushrooms in general is not difficult, but you need to know some of the features of this method of preparing mushrooms. You can marinate porcini mushrooms, greenfinches, goats, chanterelles, boletus mushrooms, boletus mushrooms, row mushrooms, saffron milk mushrooms, aspen mushrooms, boletus mushrooms, russula, fat mushrooms, champignons and other mushrooms. It is important that when marinating, some types of mushrooms should be prepared following certain rules:
If the mushrooms are small, they are pickled whole, only the lower part of the stem needs to be cut off; When pickling large mushrooms, as a rule, they are cut into 3-4 parts; In the case of boletus and porcini mushrooms, the stems need to be pickled separately from the caps; Remove the skin from the mushrooms before marinating ;Valui is soaked for several hours before cooking. MARINED MUSHROOMS: SUBTRACTS AND STEPS
First stage: sorting mushrooms. First, the mushrooms need to be sorted into different types, since, as noted above, different mushrooms need to be prepared for pickling in different ways. You also cannot boil and pickle some mushrooms together - it is best to do this separately by type.
You cannot cook boletus together with boletus, because... the first ones will darken and take on an unattractive appearance. Boletus mushrooms cannot be cooked with porcini and aspen mushrooms, because they may be overcooked, while white and boletus mushrooms may be undercooked.
Second stage: soaking. To make it easier, more thorough and simpler to clean the mushrooms from dirt and debris, it is better to soak them in cold water for a while; this water can also be salted - everything unnecessary will fall away even better and float up.
You should not keep mushrooms in water for a long time - they can absorb excess water.
Stage four: cooking and marinating. It is recommended to boil any mushrooms before pickling; this will eliminate the risk of poisoning and guarantee that the preparation will not deteriorate, but there are two options: preliminary and non-pre-boiling. The method without preliminary boiling is that the mushrooms are placed in boiling salted water, to which vinegar has also been added, boiled and then seasoned with spices and marinated in the same water. The pre-boiling method means that the mushrooms are first boiled in salted water (2 tablespoons of salt per 1 liter of water) until tender, then dried, cooled, placed in jars and poured with pre-chilled marinade.
With the method without preliminary boiling, the mushrooms need to be cooked for different times depending on their type, the time is counted from the moment when the mushrooms placed in boiling water boil again: mushrooms with dense pulp (champignons, boletus, porcini, etc.) are cooked for 20- 25 minutes, legs of boletuses and boletuses - 15-20 minutes, honey mushrooms and chanterelles - 25-30 minutes, boil moss mushrooms, butter mushrooms and boletus mushrooms for 10-15 minutes.
RECIPES FOR MARINATED MUSHROOMS
There are a lot of recipes for pickling mushrooms; we will tell you about five of the most versatile and simple recipes, according to which you can prepare only tasty and appetizing mushrooms.
RECIPE FOR MARINATED ANY MUSHROOMS WITHOUT PRELIMINARY BOILING You will need: for 1 kg of mushrooms 2/3 cup of vinegar 8% and 1/3 cup of water, 1 tbsp. salt, spices - 5 allspice peas, 1 tsp. cinnamon, 1 tsp. sugar, cloves, bay leaf.
How to marinate any mushrooms without first boiling them. Prepare the mushrooms in accordance with the recommendations for the type, bring water with vinegar and salt to a boil in a saucepan, lower the mushrooms into it and bring to a boil. After boiling, cook the mushrooms until tender.
You can also determine that the mushrooms are ready by this sign: the finished mushrooms sink to the bottom of the pan, and the broth becomes transparent.
3-5 minutes before the mushrooms are ready, you need to add all the spices, then remove the pan from the stove, cool everything and put it in sterilized jars. Then you need to pour a little vegetable oil into the jars and seal them with sterilized plastic lids.
Never roll up pickled mushrooms with metal lids - experts do not recommend doing this due to the risk of botulism.
RECIPE FOR MARINATED MUSHROOMS WITH PRE-BOILING You will need: for 1 liter of water 60 g of salt, 10 black peppercorns, 5 cloves and bay leaves each, star anise, cinnamon, garlic, 40 ml of acetic acid 80%.
How to marinate boiled mushrooms. Mushrooms need to be prepared and boiled in salted water (2 tablespoons of salt per liter of water) until tender, placed in a colander, then placed in sterilized jars. Having combined all the ingredients indicated in the recipe, excluding vinegar, you need to boil them after boiling for half an hour at a low boil, then the marinade is cooled, vinegar is poured into it, the mushrooms are poured with the marinade, a little vegetable oil is poured into each jar on top, closed with boiled plastic lids and the mushrooms are removed in the cold for storage.
This marinade is best suited for chanterelles, boletus, saffron milk caps and russula.
RECIPE FOR MARINATED MUNCHELLES OR CHANTERELLE WITH GARLIC
You will need: for 1 liter of marinade – 1 liter of water, 5-6 black peppercorns and 2-3 allspice peas, 2 clove buds, 1-2 bay leaves, 1.5 tbsp each. sugar and salt, 1 tsp. vinegar essence, for 1 1 liter jar – 1 kg of mushrooms, 1-2 cloves of garlic, 1 dill umbrella or its seeds.
How to marinate mushrooms with garlic. Cut off the stems of the mushrooms, cutting them at a distance of 1 cm from the cap, cover with cold water, leave for an hour, rinse thoroughly, dry, add salt, cover with cold water, put on the stove, bring to a boil and boil for 30 minutes, constantly removing the foam. Pour water for the marinade into a saucepan, add spices, sugar and salt, taste - the marinade should be a little salty, bring to a boil, pour in vinegar, boil for 5 minutes, taste. Place the cooked mushrooms in a colander, rinse, place in a saucepan, pour in the boiling marinade, leaving 500 ml of it, put the saucepan back on the fire, bring to a boil and boil the mushrooms in the marinade for 15-20 minutes. Cut the garlic into thick slices, sterilize the plastic lids and jars, put an umbrella of dill and garlic in each, place mushrooms on top, filling the jar up to the hangers, pour in the left boiling marinade to the top, close the lids, turn them over and leave until cool, wrapping the jars with something. then warm.
Mushrooms prepared in this way can spoil due to insufficient vinegar or salt, poor sterilization of lids and jars, or too warm a temperature in the room where they are stored. The fact that the mushrooms have spoiled will be indicated by cloudiness of the marinade; under no circumstances should such mushrooms be eaten; they will have to be thrown away.
RECIPE FOR MARINATIZING BOLE BOROTS, ASPEN, BORTLE OR POCEPT MUSHROOMS You will need: for 1 kg of mushrooms 20 g of salt, 60-70 ml of acetic acid 30%, 1-2 glasses of water, 12 black peppercorns and 5 allspice, 2 bay leaves, ½ tsp. sugar, onion, pinch of nutmeg.
How to pickle boletuses, boletus mushrooms, porcini mushrooms or boletus mushrooms. Peel and rinse the mushrooms, after soaking them in water, prepare, chop, put in a pan, add salt, pour in a little water and bring to a boil, boil for 5-10 minutes, add spices and chopped onions, boil until tender, pour in vinegar at the end of cooking . Place the mushrooms in sterilized jars and seal with sterile lids.
The last recipe for pickled mushrooms is quick; you can eat such prepared mushrooms within 3 days, but they should be stored in the refrigerator for no more than 1 month.
QUICK RECIPE FOR MARINATED ANY MUSHROOMS You will need: 700 g of mushrooms, 5-7 buds of cloves, 3 bay leaves, 2-3 sprigs of fresh thyme/oregano/marjoram/savory/parsley/celery leaves/basil, 1 onion, 0.75 cups of water, 1/ 3 cups white wine vinegar, 1 tbsp. sea salt, 1.5 tsp. allspice peas.
How to quickly pickle mushrooms. 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. Combine mushrooms and all ingredients, excluding greens, in a saucepan, 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.
RULES FOR MARINATED MUSHROOMS
Always boil the mushrooms for 15-30 minutes before marinating, placing them in already boiling water.
Do not cover pickled mushrooms with metal lids.
Before use, pickled mushrooms must be kept for at least 25-30 days to achieve optimal taste.
Store any pickled mushrooms for no more than 6-12 months in a dark, dry place.
Before use, pickled mushrooms need to be boiled: put in a saucepan and add a little cold boiled water, boil for 25 minutes, then add vinegar/citric acid and salt to taste, boil for another 5 minutes.
talumala.com
Instant marinated mushrooms | Wonder Chef
Continuing the theme of autumn homemade preparations, we offer a recipe for quick-cooking pickled mushrooms. How to pickle mushrooms at home quickly?
The procedure for pickling mushrooms at home does not raise any questions; difficulties may arise when selecting a mushroom variety for pickling.
Many different types are suitable for quickly pickling mushrooms at home: honey mushrooms, row mushrooms, porcini mushrooms, boletus mushrooms, boletus mushrooms, champignons, boletus mushrooms, oyster mushrooms, boletus mushrooms, assorted mushrooms, and tremulous mushrooms.
Advice from the Wonder Chef. Most noble mushroom species are suitable for pickling mushrooms at home, but wormholes are often found in obabka mushrooms, and therefore you need to pickle obabka mushrooms with extreme caution.
This recipe for marinating mushrooms with onions is quick. The recipe for a marinade with vinegar is reliable, safe, and can be used without any restrictions when marinating wild mushrooms at home: chanterelles, milk mushrooms, rows, and sow mushrooms, which are collected in the forest, in clearings, or bought at the market or store.
Find out: HOW TO COOK MUSHROOM CAVIAR FROM MUCH MUSHROOMS FOR THE WINTER - recipe + reviews from housewives.
How to pickle mushrooms? Homemade technology for preparing pickled mushrooms is simple - it is a hot pickling method. Recipes differ in the composition of the marinade: it can be with vinegar or contain citric acid in the recipe ingredients. Recipes for mushroom marinades differ in the proportions of salt, sugar, water, and vinegar.
Housewives use this recipe for pickled mushrooms in winter, summer, autumn, summer, when they need to quickly pickle mushrooms for a holiday salad or make a mushroom appetizer for every day.
You need to sort mushrooms for pickling by type, that is, only one type in one jar. The recipe ingredients are for a 1 liter jar of mushrooms and marinade.
Ingredients for quick marinating of mushrooms and onions
- mushrooms – 700 g;
- fresh thyme – 2-3 sprigs;
- onion – 1 pc.;
- allspice peas – 1.5 tsp;
- clove buds – 5-7 pcs;
- bay leaf – 3 pcs.;
- sea salt – 1 tbsp;
- white wine vinegar - a third of a glass;
- water – 0.75 cups.
Instant pickled mushroom recipe per day
- Carefully sort, clean and rinse the mushrooms in cold water. Leave the small ones whole, cut the large ones into halves or quarters.
- Finely chop the onion.
- Place the thyme immediately on the bottom of a clean, sterilized jar.
- Combine all other ingredients except thyme in a saucepan and bring to a boil.
- Reduce heat to low and simmer the marinade for 15 minutes.
- Pour the boiled, slightly cooled mushrooms along with the marinade into a jar. Let cool.
- After this, close the jar with a nylon lid and put it in the refrigerator. Mushrooms can be eaten every other day.
These quick and easy marinated mushrooms can be stored in the refrigerator for a month.
Thyme in the ingredients can be replaced with any herbs or a combination of them to taste - oregano, marjoram, savory, parsley, celery leaves, basil.
miracle-povar.com
Pickling mushrooms means treating boiled mushrooms with citric or acetic acid, adding seasonings and spices to taste. Almost all mushrooms are suitable for pickling; it is better to use strong young caps. Before marinating, it is preferable to cut them into small pieces, so that later it is convenient to eat.
Pickling mushrooms for the winter will provide you with a tasty and satisfying snack for any table.
Recipes for pickling mushrooms differ in their types: some mushrooms need to be boiled less, others more. There are other nuances, for example, it is recommended to put boletuses in salted water for a short time so that their cap does not change color. And it’s better to remove the skin from the butter, to do this they are thrown into a colander and doused with boiling water. We provide recipes for pickling the most popular and recognizable mushrooms. Be careful: when selecting mushrooms, do not include poorly recognizable specimens.
Pickling mushrooms at home is most often done in two ways: boil them in a marinade or boil them in salted water, and then pour the marinade over them.
For the first method of pickling mushrooms, the standard recipe involves 1/3 cup of water, 2/3 cup of 8% table vinegar and one tablespoon of salt per 1 kg of mushrooms. The mushrooms are boiled in the marinade until it becomes light, the foam stops being released, and the mushrooms settle to the bottom. A couple of minutes before the end of cooking, add a teaspoon of sugar, five to six peas of allspice, cloves, bay leaves (dill, horseradish, cherry, oak, currants, garlic if desired) and a little citric acid to the pan. The finished mushrooms are quickly cooled, placed in sterilized jars and filled with marinade.
In the second method, boil the mushrooms in lightly salted water (2 tablespoons of salt per 1 liter of water), then drain in a colander and cool. The marinade is prepared as follows: for 0.4 liters of water, take 1 teaspoon of salt, 5-6 peppercorns, bay leaf, cinnamon, cloves, citric acid on the tip of a knife; Boil all this for 20-30 minutes over low heat, cool slightly and add 6-8% vinegar in the amount of 1/3 cup. The mushrooms are placed in jars and filled with chilled marinade at the rate of 250-300 ml of marinade per 1 kg of mushrooms.
Marinating porcini mushrooms
Ingredients:
Porcini mushrooms - 1 kg
Salt - 1 1/2 tbsp. spoons
Vinegar - 1/2 cup
Bay leaf - 1 pc.
Black pepper - 3 peas
Cloves - 3 pcs.
Dill - 2-3 g
Cinnamon - to taste
Cooking method
We clean the mushrooms from debris, trim the stems and cut them into pieces. Add vinegar, salt, put it in a pan and start cooking. After the water boils for the first time, remove the foam. Add spices and cook over low heat for another 25 minutes. Stir the mushrooms from time to time to prevent them from sticking together. The mushrooms will be ready when they completely sink to the bottom. In this state, you need to let them cool, and then you can transfer them to glass jars and close tightly.
Cooking time: 1,5 hour
Pickled chanterelle mushrooms
![](https://i1.wp.com/static.relax.by/images/common/journal/block-photo/2011/09/933c446f757287261f8e54775fa2b26e.jpg)
Ingredients:
Chanterelles - 1 kg
8% vinegar - 1/3 cup
Water - 1/3 cup
Salt - 1 tbsp. l.
Sugar - 1 tsp.
Pepper - 5 peas
Bay leaf - 1 pc.
Cloves - 2 pcs.
Cinnamon - 2 sticks
Cooking method
We cut off the legs of the chanterelles, wash them and cook in salted water for about 20 minutes. Place the boiled mushrooms in a colander and wait until all the liquid has drained. Separately prepare the marinade for the chanterelles: mix vinegar, water, salt and bring the mixture to a boil. Dip the boiled chanterelles into the marinade and cook for another 20-25 minutes. Finally add sugar and seasonings. Before moving the mushrooms into jars, they need to be cooled quickly to ensure they remain crisp and firm.
Cooking time: 1,5 hour
Recipe for pickling butter
![](https://i1.wp.com/static.relax.by/images/common/journal/block-photo/2011/09/905ee4ae62ff80d1ff198ab6ec0c96e7.jpg)
Ingredients:
Butter - 1 kg
8% vinegar - 1/3 cup
Water - 1/3 cup
Salt - 1 tbsp. l.
Sugar - 1 tsp.
Pepper - 5 peas
Bay leaf - 1 pc.
Cloves - 2 pcs.
Cinnamon - 2 sticks
Cooking method
Marinating boletus is very similar to the recipe with chanterelles, because... The marinade used for them is the same. The difference is that before cooking, you need to remove the slimy skin from the butter caps. To do this, they are doused with boiling water and then washed in cold water. There is no need to cook the mushrooms additionally. Like chanterelles, they are boiled in a boiling marinade for 20-25 minutes, then cooled and placed in a glass container along with the liquid in which they were boiled.
Cooking time: 1,5 hour
Marinating champignons
![](https://i2.wp.com/static.relax.by/images/common/journal/block-photo/2011/09/7dc72f99728c13a8d62acef192245f31.jpg)
Ingredients:
Champignons - 1 kg
Citric acid - on the tip of a knife
8% vinegar - 2 tbsp. l.
Water - 1 l
Salt - 2 tsp.
Pepper - 3 peas
Bay leaf - 1 pc.
Cloves - 2 pcs.
Cooking method
Young champignons with dense caps are trimmed from the stems and washed thoroughly. There is no need to boil the champignons in advance; it is better to blanch them (immerse them in boiling water in a colander for a few minutes). Then the mushrooms are washed in cold water and left to drain off all the liquid. The marinade is prepared at the rate of 2 tsp. salt per 1 liter of water, add citric acid to it. Boil the champignons in this mixture until tender, remembering to stir and skim off the foam. Only before the end of cooking, vinegar and spices are added to the marinade. Chilled champignons are placed in jars, filled with marinade and closed tightly.
Cooking time: 1,5 hour
Recipe for pickling saffron milk caps
![](https://i1.wp.com/static.relax.by/images/common/journal/block-photo/2011/09/b39ffcc158b14d706e27922a7e1e43d1.jpg)
Ingredients:
Saffron milk caps - 1 kg
8% vinegar - 1/2 cup
Water - 1/2 cup
Salt - 1 tsp.
Pepper - 3 peas
Bay leaf - 1 pc.
Cloves - 2 pcs.
Cooking method:
Making pickled saffron milk caps is very simple. Their washed caps are poured with salted boiling water for 2-3 minutes and left in the bowl with a lid. After this, the mushrooms are drained and left to cool. At the same time, the marinade is being prepared: water, salt and spices are boiled for 20-30 minutes over low heat. Then the liquid is cooled and vinegar is added. The mushrooms are placed in jars, filled with this marinade and closed.
Cooking timeleniya: 1 hour
Marinating honey mushrooms
![](https://i1.wp.com/static.relax.by/images/common/journal/block-photo/2011/09/1781a617b49f09475fcab91d6abfed0e.jpg)
Ingredients:
Honey mushrooms - 1 kg
Water - 1 l
Vinegar 9% - 8 tbsp. l.
Sugar - 2 tbsp. l.
Salt - 1 tbsp. l.
Bay leaf - 2 pcs.
Allspice black pepper - 7 pcs.
Cloves - 4 pcs.
Cooking method
The honey mushrooms are washed and boiled together with the legs in boiling salted water for about 30 minutes. After this, the mushrooms are washed with cold water and cooked in a boiling marinade for another 20 minutes. For the marinade, boil water with sugar, salt and all the spices for about 3 minutes, and then add vinegar. Honey mushrooms are placed in sterilized jars while hot and filled with marinade. The jars are closed by rolling a metal lid.
Cooking time: 1 hour
P.S. Despite the fact that pickled mushrooms are very tasty, they can also be dangerous. Severe food poisoning (botulism) when eating salted and pickled mushrooms is not uncommon. With mushrooms, dangerous bacteria from the ground can get into the jar and multiply there. Be careful before using the product! The first sign of botulism is intense gas formation. Tin cans swell and glass lids come off. To avoid this, carefully process the mushrooms, maintain the concentration of salt and acetic acid, and store the mushrooms at a temperature of no more than 4°C. It is recommended to boil mushrooms that have been stored in hermetically sealed jars for a long time for 15 minutes before use in order to destroy possibly accumulated botulism toxin.
Image sources:
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pitatelno.com/
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At the beginning of autumn, mushrooms are at their peak in the forests, and mushroom pickers return from a “quiet hunt” with buckets and baskets full of these wonderful gifts of nature. As a result, the collected trophies need to be used somehow: some go for frying, some for drying, and most of the collected mushrooms, as a rule, are pickled or salted. Today we will talk about the 5 best recipes for pickling mushrooms.
Pickling any mushrooms in general is not difficult, but you need to know some of the features of this method of preparing mushrooms. You can marinate porcini mushrooms, greenfinches, goats, chanterelles, boletus mushrooms, boletus mushrooms, row mushrooms, saffron milk mushrooms, aspen mushrooms, boletus mushrooms, russula, fat mushrooms, champignons and other mushrooms. It is important that when marinating, some types of mushrooms should be prepared following certain rules:
If the mushrooms are small, they are marinated whole; only the lower part of the stem needs to be cut off;
When pickling, large mushrooms are usually cut into 3-4 parts;
In the case of boletus and porcini mushrooms, the legs need to be marinated separately from the caps;
Remove the skin from the butter before marinating;
Valui is soaked for several hours before cooking.
MARINATED MUSHROOMS: SUBTLETS AND STEPS.
First stage: sorting mushrooms. First, the mushrooms need to be sorted into different types, since, as noted above, different mushrooms need to be prepared for pickling in different ways. Also, you cannot boil and pickle some mushrooms together - it is best to do this separately by type.
You cannot cook boletus together with boletus, because... the first ones will darken and take on an unattractive appearance. Boletus mushrooms cannot be cooked with porcini and aspen mushrooms, because they may be overcooked, while white and boletus mushrooms may be undercooked.
Second stage: soaking. To make it easier, more thorough and simpler to clean the mushrooms from dirt and debris, it is better to soak them in cold water for a while; this water can also be salted - everything unnecessary will fall behind even better and float up.
You should not keep mushrooms in water for long - they can absorb excess water.
Stage four: cooking and marinating. It is recommended to boil any mushrooms before pickling; this will eliminate the risk of poisoning and guarantee that the preparation will not deteriorate, but there are two options: preliminary and non-pre-boiling. The method without preliminary boiling is that the mushrooms are placed in boiling salted water, to which vinegar has also been added, boiled and then seasoned with spices and marinated in the same water. The pre-boiling method means that the mushrooms are first boiled in salted water (2 tablespoons of salt per 1 liter of water) until tender, then dried, cooled, placed in jars and poured with pre-chilled marinade.
With the method without preliminary boiling, the mushrooms need to be cooked for different times depending on their type, the time is counted from the moment when the mushrooms placed in boiling water boil again: mushrooms with dense pulp (champignons, boletus, porcini, etc.) are cooked for 20- 25 minutes, legs of boletuses and boletuses - 15-20 minutes, honey mushrooms and chanterelles - 25-30 minutes, boil boletus mushrooms, butter mushrooms and boletus mushrooms for 10-15 minutes.
RECIPES FOR MARINATED MUSHROOMS.
There are a lot of recipes for pickling mushrooms; we will tell you about five of the most versatile and simple recipes, according to which you can prepare only tasty and appetizing mushrooms.
Recipe for marinating any mushrooms without pre-boiling
You will need: for 1 kg of mushrooms 2/3 cup of vinegar 8% and 1/3 cup of water, 1 tbsp. salt, spices - 5 allspice peas, 1 tsp. cinnamon, 1 tsp. sugar, cloves, bay leaf.
How to marinate any mushrooms without first boiling them. Prepare the mushrooms in accordance with the recommendations for the type, bring water with vinegar and salt to a boil in a saucepan, lower the mushrooms into it and bring to a boil. After boiling, cook the mushrooms until tender.
You can also determine that the mushrooms are ready by this sign: the finished mushrooms sink to the bottom of the pan, and the broth becomes transparent.
3-5 minutes before the mushrooms are ready, you need to add all the spices, then remove the pan from the stove, cool everything and put it in sterilized jars. Then you need to pour a little vegetable oil into the jars and seal them with sterilized plastic lids.
Never roll up pickled mushrooms with metal lids - experts do not recommend doing this due to the risk of botulism.
RECIPE FOR MARINATED MUSHROOMS WITH PRE-BOILING.
You will need: for 1 liter of water, 60 g of salt, 10 black peppercorns, 5 cloves and bay leaves, star anise, cinnamon, garlic, 40 ml of acetic acid 80%.
How to marinate boiled mushrooms. Mushrooms need to be prepared and boiled in salted water (2 tablespoons of salt per liter of water) until tender, placed in a colander, then placed in sterilized jars. Having combined all the ingredients indicated in the recipe, excluding vinegar, you need to boil them after boiling for half an hour at a low boil, then the marinade is cooled, vinegar is poured into it, the mushrooms are poured with the marinade, a little vegetable oil is poured into each jar on top, closed with boiled plastic lids and the mushrooms are removed in the cold for storage.
This marinade is best suited for chanterelles, boletus, saffron milk caps and russula.
RECIPE FOR MARINATED MUMELLISH OR CHANTERELLE WITH GARLIC.
You will need: for 1 liter of marinade - 1 liter of water, 5-6 black peppercorns and 2-3 allspice peas, 2 clove buds, 1-2 bay leaves, 1.5 tbsp each. sugar and salt, 1 tsp. vinegar essence, for 1 1 liter jar - 1 kg of mushrooms, 1-2 cloves of garlic, 1 dill umbrella or its seeds.
How to marinate mushrooms with garlic. Cut off the stems of the mushrooms, cutting them at a distance of 1 cm from the cap, cover with cold water, leave for an hour, rinse thoroughly, dry, add salt, cover with cold water, put on the stove, bring to a boil and boil for 30 minutes, constantly removing the foam. Pour water for the marinade into a saucepan, add spices, sugar and salt, taste - the marinade should be a little salty, bring to a boil, pour in vinegar, boil for 5 minutes, taste. Place the cooked mushrooms in a colander, rinse, place in a pan, pour in the boiling marinade, leaving 500 ml of it, put the pan on the fire again, bring to a boil and boil the mushrooms in the marinade for 15-20 minutes. Cut the garlic into thick slices, sterilize the plastic lids and jars, put an umbrella of dill and garlic in each, place mushrooms on top, filling the jar up to the hangers, pour in the left boiling marinade to the top, close the lids, turn them over and leave until cool, wrapping the jars with something. then warm.
Mushrooms prepared in this way can spoil due to insufficient vinegar or salt, poor sterilization of lids and jars, or too warm a temperature in the room where they are stored. The fact that the mushrooms have spoiled will be indicated by cloudiness of the marinade; under no circumstances should such mushrooms be eaten; they will have to be thrown away.
RECIPE FOR MARINATIZING BOLE BOLETS, ALENS, BOLETS OR POPE MUSHROOMS.
You will need: for 1 kg of mushrooms 20 g of salt, 60-70 ml of acetic acid 30%, 1-2 glasses of water, 12 black peppercorns and 5 allspice, 2 bay leaves, ½ tsp. sugar, onion, pinch of nutmeg.
How to pickle boletuses, boletus mushrooms, porcini mushrooms or boletus mushrooms. Peel and rinse the mushrooms, after soaking them in water, prepare, chop, put in a pan, add salt, pour in a little water and bring to a boil, boil for 5-10 minutes, add spices and chopped onions, boil until tender, pour in vinegar at the end of cooking . Place the mushrooms in sterilized jars and seal with sterile lids.
The last recipe for pickled mushrooms is quick; you can eat such prepared mushrooms within 3 days, but they should be stored in the refrigerator for no more than 1 month.
QUICK RECIPE FOR MARINATED POCI MUSHROOMS.
You will need: 700g mushrooms, 5-7 buds of cloves, 3 bay leaves, 2-3 sprigs of fresh thyme/oregano/marjoram/savory/parsley/celery leaves/basil, 1 onion, 0.75 cups of water, 1/3 cup of white wine vinegar, 1 tbsp. sea salt, 1.5 tsp. allspice peas.
How to quickly pickle mushrooms. 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. Combine mushrooms and all ingredients, excluding greens, in a saucepan, 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.
RULES FOR MARINATED MUSHROOMS.
Always boil the mushrooms for 15-30 minutes before marinating, placing them in already boiling water.
Do not cover pickled mushrooms with metal lids.
Before use, pickled mushrooms must be kept for at least 25-30 days to achieve optimal taste.
Store any pickled mushrooms for no more than 6-12 months in a dark, dry place.
Before use, pickled mushrooms need to be boiled: put in a saucepan and add a little cold boiled water, boil for 25 minutes, then add vinegar/citric acid and salt to taste, boil for another 5 minutes.
Village salad (I called it Marinated Beef because it’s more of an appetizer than a salad) - awesome, awesome and awesome again!
The recipe calls for boiled meat, but I used regular store-bought cut beef for beef stroganoff, in cubes, and lightly fried it in 1 tbsp. spoon of oil (so you need to add 60g of oil to the marinade) and add boiling water, simmer until done. I didn't add salt. I already added the greens to the portion, so I didn’t take them into account in the recipe.
But these are my personal “arts”, and here, in fact, is the original recipe itself, which I calculated for myself....and for you))))
For the salad
Any meat (boiled) - 500 g
White onion - 2 pcs
Greens (parsley) - 2 tbsp. l.
For the marinade
Water (cold boiled) - 50 ml
Sugar (heaped spoons) - 3 tbsp. l.
Salt - 1.5 tsp.
Vinegar (wine) - 9 tbsp. l.
Black pepper (ground) - 0.5 tsp.
Vegetable oil (or olive) - 5 tbsp. l.
1. To prepare this salad, we need to first boil the meat with the addition of a whole onion, bay leaf and allspice; at the end of cooking, add a little salt to the broth. Add one level teaspoon of salt to one liter of water.
The meat for this salad should be unsalted because it acquires its main taste during the marinating process. It is important! The main condition: do not overcook the meat, so that it does not disintegrate into fibers and retains its aesthetic appearance when cut. Cool the meat in the broth.
2. Cut white salad onions or red into thin rings using a shredder.
Chop the parsley and carefully mix with the onion.
I would like to draw your attention to the onions in this salad! You can put it many times more and feel free to cut it into larger circles or strips. The onions in this marinade are so delicious, beyond words! And the whole thing is eaten, down to the last petal. It is a fact!
3. Cut the meat into strips 1 cm thick, place in a suitable container and cover with a lid so that it does not dry out.
4. Prepare vinegar marinade. To do this, mix thoroughly: 50 ml of cold boiled water, 3 heaped tablespoons of sugar, 1.5 teaspoons of salt, 9 tablespoons of wine vinegar, 0.5 teaspoon of ground black pepper and 5 tablespoons of vegetable oil. You can add chili powder if you wish.
Don't be alarmed by this amount of vinegar - salt and sugar will balance everything out. The taste of the marinade should be sharp, sweet and sour, otherwise the meat and onions will be bland.
5. Alternately layer the meat and onions with herbs, generously pour the resulting marinade on top of all this beauty.
Place the salad in the refrigerator for soaking for at least eight hours, gently stirring it several times. I want to say that the longer the salad is marinated, the tastier it is. This is an indispensable condition: the salad must be thoroughly infused and soaked in the marinade, then the success of the dish is one hundred percent guaranteed!
6. After the marinating time has passed, all that remains is to place the finished salad on plates. If desired, you can refresh it again with herbs and serve.
Try preparing at least a small portion of this salad to try, you will definitely like it, I assure you! There will be no one indifferent - that's for sure!
And you can eat this dish without fear of getting fat.