Pickled mushroom legs: recipes
To learn how to pickle mushroom legs, you first need to go through a preliminary cleaning step. All that is required in this case is to simply soak the mushrooms in cold water for 1 hour. All dirt and blades of grass will lag behind themselves, and then the fruiting bodies must be rinsed and removed from the water.
Important: don't hold White mushrooms in water for more than an hour, otherwise they will strongly absorb the liquid and will be watery.
How to marinate ceps in a simple way
It is worth noting that the legs of porcini mushrooms can be pickled in different ways. There are several universal recipes, adhering to which, you can get very tasty blanks for the winter.
A simple pickling recipe:
- mushroom legs - 1 kg;
- salt - 20 g;
- vinegar 9% - 80 ml;
- water - 2.5 tbsp .;
- black pepper - 10 pcs.;
- fragrant - 7 pcs.;
- bay leaf - 4 pcs.;
- granulated sugar - 1 tsp;
- onions - 1 pc.;
- nutmeg - a pinch.
Put the mushroom legs in an enameled container, pour water, salt and boil for 20 minutes over low heat, stir constantly and remove the foam.
Finely chop the onion, add all the spices (except vinegar) and let it boil for another 15 minutes.
Pour vinegar into the mushrooms, stir and leave to boil for about 3-5 minutes.
Pour the pickled mushroom legs into glass jars and roll up.
Wrap with a blanket and let stand until the marinade cools.
Pickled mushroom legs with onions and garlic at home
Very often pickled mushroom legs are cooked with two spices: onion and garlic.
- mushroom legs - 1 kg;
- water - 1 l;
- onions - 3 pcs.;
- garlic - 7 medium heads;
- bay leaf - 5 pcs.;
- black and allspice - 5 peas each;
- citric acid - 0.5 tsp;
- granulated sugar - 1.5 tbsp. l .;
- salt - 2 tbsp. l .;
- vinegar 9% - 120ml.
It takes very little time to prepare the recipe for the pickled legs of ceps with the addition of garlic.
Boil water, after adding bay leaf and pepper.
Send clean, washed legs to the broth, simmer for 20 minutes. As soon as the legs settle to the bottom, the liquid immediately brightens and the stove can be turned off.
Drain the broth completely and cool the mushroom legs.
Peel and chop onions in half rings, separate the garlic cloves from each other and peel. Lay everything on the bottom of the cans, spread the cooled legs on top.
Marinade: add salt, sugar to boiling water and cook for 2-3 minutes.
Pour vinegar and pour citric acid, let it boil for 5 minutes and pour jars with hot marinade.
Sterilize jars with pickled stalks of porcini mushrooms 20 min.
Roll up with metal covers, wrap with a blanket and allow to cool completely.
Pickled legs of porcini mushrooms with vegetables
If you try the pickled legs of porcini mushrooms with the addition of vegetables for the winter, then this snack will become your favorite for your family. Such a delicious dish will be the first to leave your table, and guests will only say how delicious it was.
- mushroom legs - 1.5 kg;
- carrots - 4 pcs.;
- bell pepper - 5 pcs.;
- pepper of the round - 3 pcs.;
- onions - 3 pcs.;
- garlic - 4 cloves;
- vinegar 9% - 3 tbsp. l .;
- allspice and black pepper - 10 pcs.;
- bay leaf - 6 pcs.;
- granulated sugar - 2 tsp;
- lean oil for frying;
- salt.
Pour the legs of mushrooms with water, boil for 15 minutes and drain the water. Pour with new water (400 ml), add salt, sugar, toss grains of allspice and black pepper, bay leaf, and let it boil for 20 minutes.
Rub the peeled carrots on a coarse grater, chop the onions in half rings, chop the garlic, and chop the bell pepper and the roundtun with thin noodles.
In vegetable oil, fry all vegetables until golden brown and let cool.
Pour the vegetable mass into the mushrooms, add vinegar and mix everything. Leave in the container for 2 hours to insist.
Arrange in banks, sterilize for 15 minutes and roll up.
Marinating the legs of porcini mushrooms is a pleasure, because there is nothing more pleasant than opening a jar in winter and enjoying their forest taste.
