Every lover of the “silent hunt” knows what to gather mushrooms – as easy as pie. To do this, find one stump or a stump wind-blown tree, on which these mushrooms grow. Honey mushroom picking period It begins in early August and lasts until frost.
You can cook anything from these fruit bodies. but one of the most delicious and popular for the festive table are pickled mushrooms. The main factor for the preparation of such blanks – not overripe fruiting bodies.
After collecting a good harvest of honey mushrooms in the forest, make a few kilograms fermented. Such mushrooms will perfectly replace pickling, but they fit potatoes much better. We bring to your attention several recipes for cooking pickled mushrooms for the winter. Their nutritional value is higher than salted, because lactic acid destroys the coarse membranes of cells in the wings, which are poorly digested.
A simple recipe for pickled mushrooms
The recipe for pickled mushrooms that you read is the easiest and economical. For its preparation are available ingredients and spices.
- Honey mushrooms – 4 kg;
- Purified water – 3 l + 1.5 l for pouring;
- Citric acid – 15 g;
- Salt – 3 tbsp. l + 3 tbsp. l for pouring;
- Sugar – 2 tbsp. l .;
- Whey – 2 tbsp. l
To pickled mushrooms mushrooms turned out for all culinary rules, you must correctly follow all the proposed steps.
Pour water into the pan, add citric acid, salt and bring to a boil.
While the water begins to boil, we prepare mushrooms for thermal processing: we clean from dirt and forest debris, we select worms, rinse in a bucket of water for 10 minutes.
After boiling water, send mushrooms to the pan and cook 20-25 mines over low heat.
We discard boiled mushrooms on a colander or sieve and rinse under cold water tap.
While the mushrooms are draining from excess fluid, we are preparing the filling: in water pour salt and sugar, bring to a boil and remove to fill cooled to 30 ° C.
Pour the whey into the fill and mix well.
Mushrooms are laid out in sterilized jars of 0.5 l and pour the prepared fill.
Each jar is covered with oppression and left for three days at room temperature.
After this period, we cover the banks with plastic lids. and rearrange in the refrigerator. Literally in 20-30 days fermented mushrooms are ready to eat. Mushroom fermentation process only improves their taste and digestibility.
Hot pickled mushrooms
The mushrooms pickled for the winter in this version will appeal to those who loves the poorer taste of mushrooms.
- Honey mushrooms – 5 kg;
- Salt – 150 g;
- Sugar – 1.5 tbsp. l .;
- Milk whey – 5 tbsp. l .;
- Garlic – 7 cloves;
- Horseradish (root) – 1 pc.;
- Dill (umbrellas) – 15 pcs.;
- Leaves and twigs of black currant;
- Water.
To pick mushrooms, you need to select intact instances, clean, trim the legs and rinse in a bucket of water for 10-15 minutes.
Boil in salted water for 20 minutes and place on a sieve to glass excess fluid.
In each sterilized jar (1 l) spread in layers mushrooms, sprinkling with salt, twigs and leaves of currant, dill, grated horseradish root and chopped garlic.
Do the filling: dilute the salt in 2 l of water, sugar and bring to a boil. Remove from heat and allow to cool. room temperature.
Pour in serum, mix and pour into each jar, do not topping up to the neck 4-5 cm.
Put the cans under oppression and leave in the room for 3-4 days.
Close the cans with mushrooms capron lids and put in fridge.
Such pickled mushrooms can be used not only as a snack, but also as an additional ingredient in any salads.
Honey mushrooms pickled for the winter without seaming
Pickled mushrooms mushrooms are cooked without seaming for 15-20 days and stored for about 3 months.
- Honey mushrooms – 5 kg;
- Sprigs of raspberries and currants – 200 g;
- Umbrellas of dill and parsley – 50 g each;
- Garlic – 1 head;
- Sugar – 2 tbsp. l .;
- Salt – 150 g;
- Milk whey – 0.5 tbsp.
First, make a pour of 1.5 liters of water, salt, sugar, and then boil it.
After cooling the water, pour in the serum, mix and give stand for 10 minutes
Mushrooms are cleaned of dirt and debris, washed in cold water, let drain and spread in an enameled pan.
We spread mushrooms in layers, pouring them cut into pieces sprigs of raspberries and currants, dill, parsley and chopped cloves of garlic.
Fill with fill and cover with a small lid, put on top oppressed so that all the mushrooms were in the fill.
Such pickled mushrooms, cooked without seaming, do not last long will deteriorate due to the resulting lactic acid when fermentation.
If mold appears, then the cover, oppression and inner walls the pots should be washed with a light solution of vinegar and water.
Pickled mushrooms mushrooms without seaming can be stored not only in the refrigerator, but also the basement, if the temperature in it does not exceed 8-10 ° C heat.
