What mushrooms are best pickled for the winter

Very rarely, a traditional Russian table for a holiday dispenses with such a dish as pickled mushrooms. The stores have a wide variety of preserves of canned mushrooms, however, the most delicious and healthy (without dyes and preservatives) are mushrooms pickled with their own hands. They really turn out delicious, because they are prepared with love for their family.

What are the most delicious pickled mushrooms and after what time can they be eaten?

Not every housewife knows which mushrooms can be pickled for the winter. The most popular for this purpose are: White mushrooms, chanterelles, oily, saffron milk cap, russula, champignons, boletus, goats, boletus, as well as rowers.

Cooking prepared mushrooms in a marinade is not difficult at all. But which mushrooms can be pickled together, and which ones separately? To do this, it is useful to know the characteristic features of fruiting bodies and the method of harvesting them. In addition, it is important to remember which mushrooms can be pickled only according to certain rules.

For conservation use strong, young, not wormy fruiting bodies. And the best option is to pickle each species separately from each other. For example, to the question: which pickled mushrooms are the most delicious, each hostess will answer in her own way. For some it’s a white mushroom, for others it’s butter, for others it’s chanterelle or goat. Tastes are different, so which mushrooms are best pickled, each person chooses for himself.

It is worth noting that if the mushrooms are small, then they are best pickled whole. Larger individuals when pickling cut into 2-3 pieces. If porcini mushrooms or boletus are pickled, in this case the hats are separated from the legs. Before pickling, oil, remove the mucous sticky film from their caps. But, for example, the valui is soaked for 2-3 hours before boiling.

Note that any mushrooms that are pickled for the winter must be boiled before preservation. This heat treatment process eliminates the risk of poisoning and ensures that the workpiece does not deteriorate.

Champignons, mushrooms, chanterelles, caps of boletus and porcini mushrooms, which have a dense pulp, boil for 25-30 minutes. The legs of white and boletus boil only 20 minutes. Brown boletus, oily, goats, russula, boletus boil in salted water for 15-20 minutes.

It has already been said above that it is better to pickle mushrooms separately from each other. For example, if the boletus has pickled with the oils, the latter will darken. If boletus boletus with boletus, the first just creep. And it’s better not to cook large hats with small ones, because they cook longer.

Which mushrooms the hostess pickles, again depends on the taste preferences of each of them. However, pickled boletus, porcini mushrooms, champignons and mushrooms will be the best. Try and decide which ones will be tastier for you.

Can I pickle different types of mushrooms, and which mushrooms pickle together? This intriguing question is asked by many novice hostesses. The answer is: boldly pickle, do not worry, because the main thing is not to forget about precautions. To do this, carefully inspect each fungus so that it does not come across false, old and rotten ones.To pickle different types of mushrooms, boil each separately, because the cooking time is always different. Only then can you cook everything together in a marinade. For example, you can pickle Russula and honey mushrooms together, or white and boletus.

The method by which the workpiece was preserved depends on how long it is possible to eat pickled mushrooms. Typically, two types of pickling are used: hot and cold. The first recipe implies that the boiled mushrooms are then boiled again, but directly in the marinade, and in the second recipe, the mushrooms boiled in advance are poured with hot marinade.

Which jars pickle mushrooms, and on which day can I eat?

So, what day can you pickle mushrooms? On average, this period ranges from 20 to 30 days. During this time, mushrooms pickled in any way are well absorbed by the aroma of brine, the taste of spices, as well as spices.

However, it is worth noting another important point. Before preparing preparations, you need to know which jars to pickle mushrooms in. The dishes should be glass and sterilized so that there is no oxidation of mushrooms. And it is better to use not metal covers, but plastic or glass with a clip.

Marinating mushrooms for the winter is a complicated matter only at first glance. But then, mushroom delicacies will delight all winter not only you and your family, but also welcome guests. And you will receive great satisfaction and words of gratitude from all who have tried your culinary art.