A simple recipe for making pickled mushrooms for the winter
A common story - they gathered mushrooms in the forest or bought them at the market, but you don't know how to pickle mushrooms, there is no recipe for processing. Nothing wrong. I have a whole selection of recipes for making pickled mushrooms. A good recipe with pictures - 50% success in harvesting mushrooms for the winter, the second half of success depends on the housewife's hard work and high-quality preparation of raw materials.
Preparation of honey agarics
Although they picked mushrooms on stumps, there was enough garbage on them. A short soak in a basin will facilitate the laborious process of cleaning the caps and legs from the ground and all forest dirt. Overripe specimens should be set aside in a separate basin. I usually freeze the whole mushroom variety and I advise you. We select all the little things with elastic caps and intact roots - this is an excellent raw material for pickling.
Before pickling mushrooms, you need to boil them. We will do this in two stages:
- The first stage is to cook the mushrooms after boiling for 10 minutes, drain the water along with the garbage that went away during cooking.
- The second stage is to cook the mushrooms after boiling for 20 minutes. Take clean water for cooking. Readiness is determined by the mushrooms. When boiled, they sink to the bottom.
Throw ready mushrooms in a colander. All water must drain. The raw materials have been prepared, it's time to learn how to pickle honey mushrooms for the winter.
Instant recipe
There is an easy recipe - instant pickled mushrooms in 15 minutes. For cooking, you will need 2 kg of mushroom raw materials. We will cook the marinade from a liter of water and spices. Pour 2 tsp into boiled water. salt and sugar, throw in a few peas of allspice and black pepper.
We lower the mushrooms into a moderately boiling marinade and cook for 5 minutes, and at the very end we pour in the vinegar essence. In 1 liter you need a little more than 2 teaspoons, I usually take 2.5. Pickled mushrooms are ready, it remains to pour them into sterile jars. For tightness, pour vegetable oil into the jars, roll up the containers, store cooled down only in the refrigerator. Pickled mushrooms can be enjoyed in a day.
Marinate without sterilization
You will definitely need a recipe for honey mushrooms pickled for the winter in large jars. Take 2 three-liter jars, wash with soda, steam sterilize. We will process 5 kg of honey agaric: clean it from debris, wash it. We will pre-boil them in salt water. We will adhere to the concentration: water - 3 liters, salt - 120 g. Boil the mushrooms in salt water for about 20 minutes, then drain the water.
Cooking marinade for honey agarics. We take 1.5 liters of water, pour it into a large enough saucepan.Pour 50 g of salt into boiling water, throw 5 pieces of bay leaf, send 7 pieces of cloves and allspice 10 peas there. Add 1.5 g of citric acid crystals and cinnamon on the tip of a teaspoon.
When the spices boil a little, we send the prepared raw materials to the marinade, boil it for 20 minutes. In the last minutes, add vinegar essence, 30 ml is enough. Remove the pot with mushrooms from the stove and set it aside. The workpiece must cool down. Put the cooled mushrooms in jars.
Cook without sterilization, fill with cold marinade, close with ordinary plastic lids. We store pickled mushrooms for the winter only in the refrigerator.
Marinate frozen mushrooms
The proven recipe for my pickled mushrooms from frozen mushrooms will come in handy if you are not fond of walking through the forest in search of mushrooms. I'll tell you how to pickle frozen mushrooms.
We put kg of honey mushrooms in boiling water without preliminary defrosting. Cook for 10 minutes.
Prepare the marinade in another saucepan. For 1 liter of filtered water you need:
- black pepper 15 peas;
- 3 leaves of lavrushka;
- sweet pea pieces 15;
- cloves pieces 3 - 4, you can also 5;
- salt - 2 tablespoons are enough;
- less sugar, just a tablespoon;
- we take 6% wine vinegar, you need 200 ml;
- garlic - 3 cloves.
Transfer the mushrooms with a slotted spoon from one pan to another, the brine in the second pan should boil. Cook for 10 minutes, cool the mushrooms without removing from the marinade. The honey agaric marinating is almost over.
After they have completely cooled down, put them in clean jars and seal them. The winter snack will not be stored in the pantry, only in the refrigerator.
The classic recipe for pickling honey mushrooms
Pickled honey mushroom recipe from my grandmother. She always prepared honey mushrooms at home:
- salted;
- pickled;
- froze.
The classic recipe includes 2 kg of honey mushrooms and 2 tbsp. l. vinegar, salt and sugar for the brine. In addition, you will need the usual spicy spices for canned mushrooms, each take 4 things - this will be enough for a liter of water:
- black peppercorns;
- allspice;
- cloves of garlic;
- lavrushka;
- carnation.
Next, we cook using a step-by-step recipe:
- Throw salt, spices and sugar into the liquid. Vinegar is not needed at this stage.
- 5 minutes after the brine has boiled, we lower the mushroom raw material.
- We make the heat small, cook the mushrooms for 40 minutes, pour in the required amount of vinegar, cook for 15 minutes.
- We sterilize the jars.
- Place the mushrooms in a container with a slotted spoon.
- We boil the marinade and fill the jars with it to the top.
- We roll up the jars (close) hermetically with lids, set them upside down, cover them with a blanket.
This simple recipe helps me cope with the processing of my summer mushroom harvest every year.
Korean Pickled Mushroom Snack
I advise you to try in your kitchen the most delicious recipe from honey agarics with hot peppers. In addition to one kilogram of mushrooms (prepared, boiled), you will need onions (2 heads), garlic (2 cloves), hot pepper (ground red chili to taste).
Prepare a small amount of marinade. Preservative ingredients will be: vinegar (7 tablespoons), salt (1 tsp), aromatic oil (sunflower or vegetable) - a tablespoon. Be sure to take 3 tablespoons of boiled, cold water. I also need sugar, I usually take 1.5 tablespoons of it.
We take large heads, peel the onions, rinse, cut into thin half rings. Peel the garlic, chop it in any way (with a knife, a special press, a grater).
We sterilize the jar in a microwave oven. Laying honey mushrooms and onions. Knead the layers with a spoon so that they lie tight. Mix all the ingredients of the dressing and pour into the jar. We preserve in the refrigerator for 7 days. So that the mushrooms are all in the brine, we put clean gauze and a load on top of them. A jar of delicious mushrooms is ready in a week.
Honey mushrooms marinated with onions and nutmeg
The taste of a mushroom, pickled dish depends on the spices and vegetable additives with which we marinate our mushrooms. Slightly increased the proportions of onions upwards, and the appetizer takes on a completely different taste.
For 2 kg of washed, boiled mushrooms, peel 500 g of onions. Peel the onions, cut into strips. We prepare cans: wash them with soda, then sterilize in the oven or in the microwave.
We will beautifully fill the prepared container. We will alternate a layer of mushrooms with a layer of onions. Prepare the brine for refueling:
- Let's take 700 ml of water. It should be boiled.
- Add vinegar. I take a canteen, 5 tbsp is enough. l.
- Put salt 1.5 tbsp. l. and sugar 2 tbsp. l.
- Of the spicy seasonings, only a pinch of nutmeg (ground).
After the salt and sugar dissolve in the water, pour the brine into a jar with mushrooms. We will sterilize the workpiece within 40 minutes. To prevent the glass jar from cracking, put a rolled tea towel on the bottom of the pot with cold water during the sterilization process. We put the jar on a towel, the pot with the jar on the stove. After 40 minutes of boiling, we take out a jar of pickled mushrooms, close, cool. In winter we eat delicious mushrooms with onions.
Do you have honey agarics? Use my recipes. I assure you you will not regret it.
