How to clean and pickle small mushrooms

Honey mushrooms are one of the few mushrooms that lovers of "silent hunting" love so much to collect. The fact is that this type of fruiting bodies cannot grow alone. Arriving in the forest, you can meet a whole "community" of yellow-brown hats. In particular, mushroom pickers prefer to pick small mushrooms, as they are great for pickling. Firstly, such fruiting bodies are very tasty, and secondly, they look very nice and appetizing in a jar.

How to clean small mushrooms at home?

However, before they get to the table, the mushrooms undergo primary processing before pickling - cleaning and boiling. How to clean small mushrooms at home and is it possible to do this quickly? I must say that honey agarics are pure mushrooms by nature, so they do not require thorough cleaning of the hats from the skin.

There is one very effective way to clean the mushrooms from dirt and adhering debris - soaking. Of course, if on some instance you find too contaminated places, it is better to simply remove them with a knife. Also, cut off the bottom of the leg, as it is stiff and usually dirty. Some housewives also prefer to remove “skirts” from their legs, but this is not necessary for young fungi. Then place the small mushrooms in a bowl of salt water - 1 tbsp. l sea ​​or table salt per 1 liter of water. Keep them in this state for 40-45 minutes, but do not overdo it for more than 1 hour. Then rinse with tap water and heat treatment. Put the mushrooms in a pan with water and add a couple of a pinch of citric acid to maintain color. Boil, removing the foam, 15-20 minutes, then proceed to the workpieces.

How to pickle small mushrooms in jars?

How to pickle small mushrooms in jars at home? This requires the presence of mushrooms themselves, favorite spices and table vinegar. There are 2 ways showing how to marinate small mushrooms - cold and hot. In the first version, the marinade is boiled separately from the fungi, and in the second, a joint process occurs.

Whatever method you use, you need to remember that the jars along with the lids must be sterilized in advance. Favorite spices are thrown into the marinade, in particular: salt, sugar, nutmeg, cloves and black pepper. Vinegar is poured last, and then the mushrooms, along with the marinade, are distributed in jars. After seaming, they are allowed to cool and taken out to a cool place.