Spin mushrooms for the winter: how to pickle mushrooms

Spinning mushrooms is a great way to preserve your favorite fruiting bodies until the new mushroom season. Our grandmothers also used this method of processing, and today the majority of home-keepers continue to make preparations from honey mushrooms for the winter. Each member of the family is pleased when mushroom dishes are put on the table in frosty times, which warm them with the memories of warm days spent in the forest. And of course, it’s delicious to feast on mushrooms!

There are many recipes for spinning mushrooms for winter mushrooms, however, pickling is considered the most popular. Indeed, pickled mushrooms are always in great demand not only on the everyday, but also on the holiday table. They are also added to a variety of goodies, including salads, pizzas, sauces, and even first courses.

Pickled mushrooms are a wonderful appetizer, without which it is impossible to imagine a table gathering. Therefore, Russian families always make a thorough preparation of this simple, but very tasty product - mushrooms. However, before proceeding to the recipes for spinning mushrooms, it is necessary to take into account some of the nuances regarding their preliminary preparation. It should be noted that mushrooms always require special attention in the processes of preparation and storage.

Preparing mushrooms for a spin

Many housewives are interested in how to make a good harvest from these fruit bodies? Where to start the pickling process, as well as what foods and spices it is better to combine mushrooms with? I must say that proper cleaning is one of the main secrets of the perfect spin of pickled mushrooms. In addition, marinade preparation also plays an important role.

So, first of all, you need to make out the crop brought from the forest by size and appearance. Traditionally, small and whole mushrooms go for pickling and pickling, and large, broken and slightly damaged ones are usually used for other processes. By nature, honey agarics are pure mushrooms, so they do not require thorough cleaning of each hat. If any specimens are found to have a lot of dirt and adhering debris, then take a dry kitchen sponge and gently wipe them. Cut off the bottom of the legs of the fruiting body with a knife and, if possible, scrape off the “skirt ring". Then immerse the mushrooms in salt water (1 tbsp. L. Salt in 1 l. Of water). Leave them for 1 hour, and then rinse with tap water. During soaking, salt water will open the pores of the fungus and remove all remaining dirt and sand.

When the preparation is completed, then you can proceed to the next stage of spinning mushrooms mushrooms for the winter - boiling. To do this, pour mushrooms with cold water and bring to a boil. You can throw citric acid in a saucepan before cooking - on the tip of a knife. Then the fruiting bodies will not lose their attractive color. Boil them for at least 15 minutes, and then fold them into a colander so that the glass is excess liquid.

How to cook marinade for spinning mushrooms?

And how to pickle mushrooms on a spin further? Given that heat treatment is an integral part of pickling, the connection to the marinade itself can be done in different ways.So, all forest mushrooms are pickled in two ways - cold and hot. The first option involves the process of cooking the marinade separately from the fruiting bodies. Boiled mushrooms are laid in sterilized jars, poured with hot marinade and rolled up. The second way is to boil the mushrooms with the marinade. After that, the mass is distributed in glass jars and rolled up.

We can say that both of these options are almost the same, but still there are some differences. Honey mushrooms, pickled in a cold way, have a transparent and clean marinade, and the mushrooms themselves look more attractive in a jar, but their taste becomes less saturated and aromatic. When using the hot method, the marinade in the jar will cloud over time and become viscous, but the pronounced mushroom taste will overshadow all these shortcomings. Fruit bodies pickled in this way are considered tastier.

Regardless of which option you prefer to use, you need to know how to prepare a marinade for spinning mushrooms. It is worth noting that the process of preparing the fill is very easy, so even a novice hostess can cope with it. So, what spices and foods are used for mushrooms mushrooms recipe recipe? The most common are: salt, sugar, black pepper, bay leaf, grains of allspice and black pepper, cloves, and also vinegar. In addition, often the housewives put cinnamon, nutmeg, dried dill and garlic in the marinade. In this case, your imagination will help you experiment by combining these or those ingredients. However, do not overdo it with spices, so as not to drown out the aroma and taste of honey mushrooms themselves.

Traditionally, 1 liter of water is taken: 1 tbsp. l salt and sugar, 2-3 cloves of garlic, 10 peas of black pepper, 3 bay leaves, 4 cloves of cloves and 5 tbsp. l vinegar (9%). We combine all the ingredients in water (except vinegar) and bring to a boil. Boil for 10 minutes, and at the end of the process pour vinegar. Before spinning honey mushrooms for the winter, pour 1-2 tbsp into each jar. l vegetable oil.

The recipe for spinning salted honey mushrooms in jars for the winter

There is also a recipe for spinning cans of salted mushrooms. For this, pre-boiled fruiting bodies pass salting under oppression. Mushrooms are sprinkled with favorite spices, adding green leaves of grapes, oak, currants, horseradish and salted in a barrel or enameled container. The salting process takes from 20 to 30 days. During this time, honey mushrooms abundantly let in juice, which, mixed with spices, turns into a marinade. After the appointed time, honey mushrooms from the container are transferred to sterilized jars and filled with strained marinade. They are closed with plastic covers and sent to the basement. I must say that such a blank can also be stored in an ordinary city apartment, but the storage time should not exceed 4-5 months.