Winter pickled mushrooms recipes with vinegar
This page offers a variety of recipes for pickled mushrooms with vinegar. Among them, most are cooked hot in glass jars. They can be easily stored in the refrigerator in a city apartment until the next summer. But safety rules must be followed regarding the risk of contracting botulism.
Content
Is it possible to marinate a loaf with vinegar
The answer to the question of whether it is possible to pickle mushrooms with vinegar can only be affirmatively. These are wonderful mushrooms for a similar way of canning. Marinating is based on the preservative effect of acetic acid, which inhibits the development of putrefactive microorganisms. For pickling, a weak solution of acetic acid is used, so pickled products are well preserved only at low temperatures or pasteurized in airtight packaging.
Pickled Mushrooms: Recipe with Vinegar
This recipe for pickled mushrooms with vinegar is basic and can be slightly modified. The marinade is poured into an enameled pan, put on a fire, brought to a boil and the prepared mushrooms are lowered there. When the mushrooms boil, they need to be cooked over low heat, stirring occasionally and removing the resulting foam.
For marinade per 1 kg of fresh breasts taken:
- 1 tablespoon of salt
- 200 g of a 6% solution of edible acetic acid.
When the foam ceases to form in the boiling marinade, spices are added to the pan. At the end of cooking, the mushrooms must be removed from the heat and, together with the marinade, quickly cool, covering the pan with gauze or a clean rag. Then the mushrooms are transferred to glass jars and poured with the marinade in which they were cooked. Banks are closed with plastic lids or parchment and stored in a cold place. For 1 kg of fresh breasts taken:
- 1 teaspoon granulated sugar
- 5 peas of allspice
- 2 pcs. cloves and as much cinnamon
- a little star anise
- Bay leaf
- 0.5 g of citric acid to preserve the natural color of the mushrooms.
Hot marinated mushrooms with vinegar
In order to cook pickled mushrooms with vinegar in a hot way, mushrooms are boiled in salted water (2 tablespoons of salt per 1 liter of water) until cooked. Then they are thrown into a sieve, cooled, laid out in jars and poured with pre-prepared cold marinade. Banks are closed with lids and stored in a cold place. To prepare the marinade, per 1 kg of fresh mushrooms you need:
- 0.4 l of water
- 1 teaspoon of salt
- 6 peas of allspice
- 3 pcs. bay leaf, cloves, cinnamon, a little star anise and citric acid.
The mixture must be boiled in an enameled pan for 20-30 minutes on low heat. When the marinade has cooled slightly, add 8% vinegar - about 70 g per 1 kg of fresh mushrooms. Pickled mushrooms are stored at a temperature of about 8 ° C.They can be used as food 25-30 days after pickling. If mold appeared in the jars, the mushrooms should be thrown into a sieve or colander, washed with boiling water, make a new marinade according to the same recipe, digest the mushrooms in it, and then put them in clean, calcined jars and pour the marinade again.
Recipe for Hot Pickled Vinegar Loafs
Boil the mushrooms in slightly salted water (2 tbsp.spoons of salt per 1 liter of water). Remove the foam that forms during cooking using a slotted spoon. Cooking can be considered finished as soon as the mushrooms sink to the bottom. Throw them into a colander to separate the liquid, put them in jars and pour in a pre-prepared marinade (250–300 g of pickle per 1 kg of mushrooms). In order to cook marinade according to this recipe of hot pickled mushrooms with vinegar, in an enameled bowl mix:
- 400 ml of water
- 1 teaspoon of salt
- 6 peppercorns
- 3 pieces of bay leaf, cinnamon, cloves, star anise and 3 g of citric acid
Boil this mixture for 20-30 minutes over low heat, then cool slightly and add ⅓ cup of 9% vinegar. After that, pour the hot marinade into the jars, filling them just below the top of the neck, cover with prepared lids and sterilize for 40 minutes with weak boiling water.
After sterilization, immediately seal the mushrooms and place in a cold place.
Winter pickled mushrooms with vinegar recipe
Components:
- Boiled breasts - 5 kg
- Onions - 7–8 pcs.
- Table Vinegar - 1 L
- Water - 1.5 L
- Allspice - 2 teaspoons
- Bay leaf -8-10 pcs.
- Ground cinnamon - 0.5 teaspoon
- Salt and sugar - 10 teaspoons each
Recipe for pickled winter mushrooms with vinegar:
Peel, rinse and boil the mushrooms in slightly salted water until tender, then squeeze the mushrooms under load.
Peel the onion and chop it very finely.
Prepare the marinade: dissolve salt and sugar in hot water, add spices and onions, bring to a boil.
Put mushrooms in boiling brine and boil them for 5-6 minutes, then add vinegar to mushrooms and brine and bring to a boil.
Transfer the hot mushrooms to the dishes for pickling and pour them with the hot marinade in which they were cooked.
Close the dishes tightly, cool at room temperature, and then remove them to a cold place.
If mold appears on the surface, it must be collected and discarded, and the moldy mushrooms should be washed with boiling water and boiled with marinade for 10 minutes, add a little vinegar, bring to a boil and transfer to a dry clean dish, pour the mushrooms in a hot marinade.
Put in a cold place.
To prevent mold on top of the marinade, you can carefully pour a layer of boiled vegetable oil.
Pickled Mushrooms with Vinegar
Components:
- Young small mushrooms - 5 kg
- Vegetable oil - 0.6 L
- Table vinegar - 2.5 cups
- Ground black pepper -3-4 teaspoons
- Bay leaf - 5-6 pcs.
- Salt to taste
In order to cook the mushrooms, pickled with vinegar, mushrooms need to be peeled, thoroughly washed and air dried. Add vegetable oil to the pan, bring to a boil, put mushrooms in boiling oil and boil for 10 minutes. Then put the mushrooms in jars, pour them evenly with the oil in which they were cooked, add salt to taste, pour vinegar, put spices. Cans put in a water bath and cook for an hour from the moment of boiling water. After this time, remove the jars, carefully pour the calcined vegetable oil into each jar, so that the oil layer is 1–2 cm. Cover the mouths of the jars with several layers of parchment paper and tie them with twine. Store in a dark, cold place.
