Pickled mushrooms: recipes for winter preparations

Every fan of the “silent hunt” knows that gathering mushrooms is as easy as shelling pears. To do this, you should find one stump or a tree dumped by the wind, on which these mushrooms grow. The period of gathering honey mushrooms begins in early August and lasts until frost.

You can cook anything from these fruit bodies. However, one of the most delicious and popular for the festive table is pickled mushrooms. The main factor for the preparation of such blanks is not overripe fruiting bodies.

After collecting a good harvest of honey mushrooms in the forest, make a few kilograms of fermented. Such mushrooms are a great substitute for pickling, but they will be much better for potatoes. We bring to your attention several recipes for making pickled mushrooms for the winter. Their nutritional value is higher than that of salted ones, because lactic acid destroys the rough shells of cells in honey mushrooms that are poorly digested.

A simple recipe for pickled mushrooms

The recipe for pickled mushrooms that you read is the simplest and most economical. For its preparation, available ingredients and spices are used.

• 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 make pickled mushrooms mushrooms obtained according to 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.

After boiling water, we send mushrooms to the pan and cook for 20-25 minutes on low heat.

While the mushrooms are draining from excess fluid, we are preparing the pouring: pour salt and sugar into the water, bring to a boil and remove, so that the pouring cools down to 30 ° C.

Pour the whey into the fill and mix well.

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 them in the refrigerator. Literally after 20-30 days, pickled mushrooms are ready for use. The process of fermentation of mushrooms only improves their taste and digestibility.

Hot pickled mushrooms

Mushrooms pickled for the winter in this version will appeal to those who like the more acute 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.

For pickling mushrooms, you need to select undamaged copies, 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 allow excess liquid to glass.

Spread mushrooms in each sterilized jar (1 l), sprinkling with salt, sprigs and currant leaves, dill, grated horseradish root and garlic chopped on a grater.

Make a fill: dilute salt, sugar in 2 l of water and bring to a boil. Remove from heat and allow to cool to room temperature.

Pour with serum, mix and pour into each jar, without adding 4-5 cm to the neck.

Put the cans under oppression and leave in the room for 3-4 days.

Close the jars with mushroom capron lids and refrigerate.

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 without seaming are cooked 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.

After cooling the water, pour in the serum, mix and let 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, sprinkling with raspberries and currants twigs cut into pieces, dill, parsley and chopped garlic cloves.

Fill with fill and cover with a small lid, put oppression on top so that all the mushrooms are in the fill.

Such pickled mushrooms, prepared without seaming, will not spoil for a long time due to the resulting lactic acid during fermentation.

If mold appears, then the lid, oppression and internal walls of the pan 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 in the basement, if the temperature in it does not exceed 8-10 ° C heat.