How to Pickle Blue Leg Mushrooms: Homemade Recipes
Although the blue legs are not considered to be popular mushrooms, many people, once having tasted them, continue to deal with them in the future and include them in their diet. Of course, these mushrooms are different from the rest, but their taste is so delicate, soft that I want to try them again and again.
It should be noted that blue-legged mushrooms require heat treatment before further processing. However, before cooking, it is worth cleaning the mushrooms, soaking for 30 minutes, and then rinsing with cold water so that all the sand comes out of the caps. Only after that the blue leg can be boiled.
Many gourmets prefer pickled blue-legged mushrooms, because it is the marinade that enhances their unique anise flavor. This gourmet dish can make the festive table more vivid and varied.
How to pickle blue-legged mushrooms for the winter at home to make it very tasty? It turns out that pickling them is not difficult, if you use the basic canning rules and recipes. But then in the cold snowy winter you can enjoy mushroom preparations with the whole family.
Marinade for mushrooms the blue leg is practically no different from the marinade of other mushrooms. The main ingredients are acetic acid and salt. Therefore, the taste of blue legs and their nutritional value will depend on the quality of the marinade. And already taste shades can be achieved by selection of spices.
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A traditional recipe for pickled blue-legged mushrooms for the winter
How to pickle blue leg mushrooms, you can learn from the recipe, which is considered traditional for Russian cuisine.
To prepare it, we need such products:
- mushrooms - 1 kg;
- water - 500 ml;
- salt - 2 tbsp. l .;
- granulated sugar - 3 tbsp. l .;
- bay leaf -3 pcs.;
- black pepper - 12 peas;
- allspice - 7 peas;
- leaves of currant, oak, cherry;
- head of garlic - 1 medium;
- vinegar 9% - 2 tbsp. l
Boil the peeled mushrooms separately in water for 20 minutes and lay in a colander to allow the glass to drain well.
Pour the blue leg of 1 liter of water, let it boil, add salt, sugar, bay leaf, a mixture of black and allspice, clean leaves of oak, cherry and currant. Let the mushrooms simmer for 10 minutes over low heat.
Peel and finely chop the garlic, add to the mushrooms, then pour the vinegar. Boil the marinade with mushrooms for 5-7 minutes and remove from heat.
Pour into glass jars, roll up, cover with a blanket and leave in this position until completely cooled. After that, the mushrooms must be taken out to the basement or refrigerated.
This recipe for pickled blue-legged mushrooms will become a culinary masterpiece on your table. Show a little imagination, add spices to your taste and you will have your own version of the marinade for blue legs.
The recipe for pickling mushrooms blue legs with garlic and pepper
We offer a recipe on how to pickle blue-legged mushrooms with garlic and hot pepper.
For this option, we need:
- mushrooms - 2 kg;
- water - 1 l;
- allspice - 7 peas;
- salt - 1 tbsp. l .;
- citric acid - 0.5 tsp;
- head of garlic (medium) - 1 pc.;
- 1 hot chili pepper
Boiled peeled mushrooms in water with salt for 20 minutes. Then put the mushrooms on a sieve and strain from excess fluid. Pour with a new portion of water and let boil over medium heat for 10 minutes.
Cut the peeled garlic into thin slices and add to the mushrooms.
Pepper with seeds, cut into circles and also add to the mushroom broth.
Add salt, citric acid and allspice, let the mushrooms simmer for 20 minutes and remove.
Pour into jars, roll up and cover with a blanket for 24 hours.
After complete cooling, remove the mushrooms into the basement.
This recipe for pickled blue-leg mushrooms for the winter will appeal to those who like spicy and savory dishes.
Using these recipes, every novice housewife will know how to pickle blue leg mushrooms. This preparation is perfect as an appetizer or complement the main dish with its unforgettable taste.
The recipe for making mushrooms blue knives with marinade
Ingredients:
- mushrooms - 1 kg;
- wine vinegar - 0.3 l;
- water - 0.2 l;
- leek - 2 pcs.;
- carrots - 1 pc.;
- bay leaf and tarragon - to taste;
- salt - 1.5 tsp;
- lemon zest;
- granulated sugar - 1 tsp.
Blue leg mushrooms, pickled with vegetables for the winter, will be able to surprise you and your friends.
So, blanched peeled mushrooms in boiling water for 5 minutes. Fold in a colander and let the water drain.
Peel, wash the carrots and cut into small cubes.
Cut leek into rings, combine with carrots and put in wine vinegar.
Add herbs, lemon zest, salt, sugar and simmer the broth for 15 minutes.
Put the blue leg to the vegetables and spices, let it boil for 5-7 minutes.
Remove the legs with a slotted spoon from the water and place them in glass jars.
Let the marinade without mushrooms boil for another 10 minutes, remove from heat and cool.
Pour the cooled marinade into containers and roll up the lids.
Leave at room temperature until completely cooled, then take it out in a cool room.
Such a preparation of blue legs will be a great snack on the dining table. In addition, mushrooms according to this recipe are perfect for boiled potatoes, as they turn out to be crispy and incredibly tasty.
Thus, you already know how to cook blue leg mushrooms with marinade. It remains just to experiment not only with the addition of spices, but also vegetables.
Below is a visual video of the recipe for how to pickle blue-legged mushrooms:
