Pickled honey mushrooms: winter harvest recipe, ways to preserve the natural color of mushrooms and put on trimmed legs

Learn mushrooms is not difficult. They have thin, flexible and often long legs. Color can be from light honey to dark brown. The hue depends on the age of the honey agaric and the place where it grows. The cap is slightly rounded down, the inner surface is with plates. In "adult" mushrooms, the hat has the shape of an umbrella. Favorite places of growth for entire families are not only stumps and trees. They can be found near shrubs, in meadows, forest edges.

Mushrooms include vitamins of groups B, C, E. They are rich in minerals - zinc, potassium, phosphorus, magnesium, iron, copper. They are part of the group of low-calorie foods. 100 g of fresh mushrooms contain a total of 17 kcal. Honey mushrooms are not recommended for use in diseases of the stomach and intestines. It is also better not to introduce them into the diet of children who are less than seven years old.

Raw material preparation

Unlike other types of mushrooms, honey mushrooms do not need to be pre-soaked. They can be held in water, but in order to more conveniently wash away the dirt and sand, clean. Next, you should carefully sort out and discard the worms, rinse several times. Broken and too large can be selected and used in other spins or for stewing, boiling or frying.

The legs of the mushrooms are a little stiff and often half cut, but this is not a prerequisite for preparation. The scraps are dried, a powder is prepared from them (in a coffee grinder or in a mortar), which is then added to dishes, for example, to aroma soups. Honey mushrooms can be scratched a little with a knife to clean off excess plaque. A film is removed under the hat.

Pickled mushrooms recipes

Honey mushrooms can be marinated in two ways: in brine (hot) or separately from it (cold). In the first case, over time, the appetizer becomes a little cloudy and becomes viscous. But it will get a pronounced taste and smell. Honey mushrooms prepared in the second way will be in a clean and clear liquid. But their taste and aroma will become less saturated.

The simplest

Features. Convenient option, as it does not require a lot of time. If the appetizer is planned to be put on the table in the near future, then the same recipe is used, but without sterilization. Optionally, you can add a teaspoon of mustard seeds to the spin along with the other spices.

Ingredients:

• 1.5 kg of mushrooms;
• two dill umbrellas;
• four to six peas of allspice;
• two to four leaves of laurel;
• 20-25 g of salt;
• 100-125 ml of vinegar (9%);
• two garlic cloves.

Cooking

1. First, wash the prepared mushrooms in cold water, and then pour over boiling water.
2. Pour mushrooms in a saucepan so that the liquid barely hides them. Add salt.
3. After boiling, make medium heat and cook for 60-90 minutes.
4. In the prepared mushrooms add spices. Cool in the room. The appetizer is ready to eat.
5. Add sliced ​​garlic, sliced ​​or diced vinegar. Mix well.
6. We lay out in sterile jars. Pour the marinade remaining in the pan. Roll up.
7. We take out in the cold for storage under an iron cover.

Korean

Features. Pre-mushrooms should be boiled in salted water for 15 minutes. In the process of cooking, the foam is removed, since it contains all the elements harmful to the body. The Korean appetizer is not suitable for the children's menu because of the spiciness. But with hot meat dishes it goes well.

Ingredients:

• 2 kg of boiled honey mushrooms;
• three to four large carrots;
• one or two onions larger;
• one hot pepper or half a teaspoon of ground;
• 40-50 g of garlic;
• 50-60 g of ground coriander;
• 50-60 g of a mixture of ground black and allspice;
• 100 ml of vinegar (9%);
• 120 ml of vegetable oil;
• 60-75 g of sugar;
• 30-40 g of salt.

Cooking

1. We chop the onion thinly and passer, until it becomes transparent and browned.
2. Cut the carrots into thin strips or three on a special grater.
3. Chop or crush the garlic.
4. Mushrooms are mixed with all components. Leave to insist for 15 minutes.
5. We lay out in the container tightly. You can crush the layers with a spoon. We leave a little space to the edge of the neck.
6. We put the filled jars in the pan. Pour water into it “on the shoulders” of the container.
7. Boil for 25 minutes.
8. We roll up, we warm. We take out in the cold after complete cooling.

Sharp

Features. The mushrooms are not crispy, but very soft. They are quite savory in taste, so they are not suitable for salads. Served as an independent dish.

Ingredients:

• 1 kg of boiled mushrooms;
• 50 ml of vinegar (9%);
• 25 ml of sunflower oil;
• 20 g of salt;
• 20 g of sugar;
• two onions;
• 200 g of tomato paste;
• two bell peppers;
• spices;
• red, black ground pepper to taste;
• 150 ml of boiled water.

Cooking

1. Chop the onion and pepper finely.
2. In sunflower oil, fry mushrooms for seven minutes. Add chopped vegetables and cook for another three minutes.
3. We put tomato paste, seasonings and spices into the mixture, pour water. Tomim 30 minutes.
4. Five minutes before readiness, pour vinegar, fall asleep bitter peppers.
5. We lay out in sterile containers, roll up.

Spicy

Features. The cooking method is good in that the mushrooms do not need to be closed under iron lids. It’s convenient to get a jar at any time and enjoy a tasty workpiece. But the minus is the short shelf life. According to this recipe, it will not work to stock up on mushrooms until the next season of “silent hunting”. The appetizer will not stand in the refrigerator for more than four months.

Ingredients:

• 2 kg honey mushrooms;
• eight buds of cloves;
• six leaves of laurel;
• 8 g of thyme and oregano;
• 50 g of fresh parsley and celery;
• 10 peas of allspice;
• 50-65 g of salt;
• 5-7 g of citric acid;
• 40-50 g of sugar;
• 0.5 l of water.

Cooking

1. Boil the mushrooms for 15 minutes. Water is necessarily salted.
2. We get rid of the liquid by pouring mushrooms into a colander.
3. Put the greens in layers on the bottom of the cans.
4. Boil brine from spices and seasonings, water.
5. We lay the mushrooms in the marinade and cook for at least 20-25 minutes.
6. We lay out the containers, fill with brine, cork with plastic caps.

With cinnamon and cloves

Features. Pickled mushrooms according to this recipe are incredibly fragrant and fragrant. The table is served as a separate dish or in a salad.Boiled eggs, fresh or pickled vegetables can be added to the appetizer.

Ingredients:

• 10 kg of mushrooms;
• 200 g of salt;
• citric acid at the tip of a knife;
• 50 ml of vinegar essence;
• six leaves of laurel;
• five sticks of cinnamon, clove buds;
• 1.5 liters of water (approximately).

Cooking

1. We clean the mushrooms, cut the legs halfway.
2. In a saucepan we mix honey mushrooms with other components, except for vinegar essence. Fill with water.
3. Cook until all the mushrooms settle to the bottom of the pan. Add vinegar and keep on fire for a few more minutes.
4. Put honey mushrooms in sterile jars, pour brine.
5. We sterilize the containers under the covers in a saucepan with water for 30 minutes.
6. Roll up, flip, warm.
7. We take out in the cold after complete cooling.

With cabbage and carrots

Features. A full salad that is suitable for a dietary, lean menu. Before serving, you can add pickled cucumbers to it. Lovers of “sourness” can pour a little vinegar. The option is not sealed, so the finished snack is stored in the cold for no more than five months. In order not to forget about this, you can stick a sheet with the date of manufacture on the jar.

Ingredients:

• 3 kg honey mushrooms;
• 1 kg of cabbage;
• 1 kg of carrots;
• 1 kg of onion;
• 400 ml of sunflower oil;
• 300 ml of vinegar (9%);
• 80-100 g of salt;
• 140-175 g of sugar;
• leaf of laurel, peppercorns of black pepper.

Cooking

1. Boil the mushrooms for 20 minutes. We recline in a colander.
2. Carrots, thinly chop the cabbage, cut the onion into halves of the rings.
3. Mushrooms are mixed with vegetables, salt, add sugar. Leave to insist for 20 minutes.
4. After pouring vinegar, set on fire. Add the remaining components.
5. Cook for 60 minutes with the lid ajar.
6. The mixture is laid out in sterile containers. We sterilize in a saucepan after boiling for 40 minutes.
7. Put the plastic lids in boiling water and close the jars.
8. We take out in the cold after complete cooling.

It is not necessary to use fresh mushrooms. Frozen are suitable for canning. No need to spend time soaking and cleaning. But the products do not have such a rich taste and smell as fresh "hats", so you will need to use more spices and seasonings.

Reviews

The marinade should be poured to a full can, it’s better to let it spill a little, then roll it up (close it with polyethylene). As the marinade cools down, an air-vacuum layer is still formed in the jar. In general, I only pickle pickled mushrooms for 1-5 days now, I try to salt more (salty. Not pickled), because botulism is a terrible thing. Moreover, one can eat everything from one can, and only one is caught. Botulism is in the ground, and it is difficult to wash mushrooms 100% from the ground. So I think it's better to play it safe. I don’t fill the marinade with sunflower oil, because sunflower oil is a fuse against air ingress, but why do you need a fuse if you roll up a jar.

Natalysn, http://piterhunt.ru/scripts/forum/archive/index.php/t-27086.html

It’s harder to salted, they are kept under oppression for a long time in a brine, then they are already stored normally - but again, in the refrigerator. I also noticed that from fresh horseradish (I put the leaves in a jar on the bottom and top) on the mushrooms there is no mold, and they are much better stored.

Florence, http://passiflora.club/archive/index.php/t-7754.html

I have been doing mushrooms any way for a very long time, but I pour the marinade in a jar - 1/4 part, and then lay the mushrooms washed and boiled, as for food, with salt. Acetic essence at the rate of - 1 table. spoon per liter of water must be added, because cans of mushrooms ordered by lids can be stored at room temperature. And without access to air without an acidic environment, boulism can develop. When preserving the classic - 1 liter of the bank - 1 tsp. essences 70%, 2 l. Bank - 2 tsp. essences etc.

Helena, http://cook.mihalko.org/marinovannyie-opyata/

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