How much to cook mushrooms and how to pickle them at home (+25 photo)?

Pickled mushrooms are considered a very refined dish on the festive table. Since these mushrooms belong to the conditionally edible representatives of the mushroom world, they need preliminary treatment. It is not difficult to pickle mushrooms, however, it is important to familiarize yourself with some rules for processing and harvesting fruits.

Features of the view and useful properties

Mushrooms are quite weighty and massive mushrooms. There are several varieties of them:

• black
• white (or real);
• oak;
• aspen;
• dry
• yellow.

Ceps are considered the most delicious in pickled and salted form. Their meaty hats are able to grow up to 20 cm in diameter. The white surface is often covered with yellowish spots. When damaged, the flesh acquires a yellow tint. The hollow leg of the fruiting body grows to a height of 4-6 cm. White plates with a creamy tint.

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Yellow breasts are distinguished by the absence of pubescence. The hat has a funnel shape with curved inward edges. This species is most often used for salting, because the fruits are quite bitter and need prolonged soaking.

The composition of the fruit body contains a lot of substances useful for the body:

• vitamins A, B1, B12, E, C, D, PP;
• magnesium;
• calcium
• phosphorus;
• potassium;
• sodium.

How and how much to cook mushrooms before cooking?

It is important to familiarize yourself with the basic rules of preparation, so that the pickled appetizer becomes a delicious decoration of any table.

General principles

After collecting, the mushrooms are sorted and examined for damage and worminess. Fruit bodies are cleaned of debris and adhering dirt, which can be eliminated with a soft brush. The pure product is immediately cut according to the recipe (into several parts or only the leg is cut).

Before cooking, the forest crop must be steeped. This procedure relieves the fruits of bitterness. Mushrooms are poured into a large container and poured with salted water. It is desirable to cover them with a lid so that they are completely in the water.

The duration of the procedure depends on the age of the harvest, as old fruits require a longer soaking. Generally, soaking lasts 2-3 days. During soaking, it is important not to forget about changing the water twice a day.

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Before pickling

After thorough cleaning and soaking, the breasts are placed in a large container and filled with cold water so that the fruits float freely on the surface. The water should be slightly salted and put the container on the stove.

Some cooks advise throwing mushrooms into boiling water already.In any case, after boiling, they are boiled for 10-15 minutes. If the salting will be carried out in a cold way, then you do not need to cook them before salting, the main thing is not to forget about preliminary soaking.

Before frying

If the harvest is intended for frying, then you can not soak it for such a long time.

Mushrooms are poured with cold salted water for one hour, after which they are boiled for 10 minutes. Water is necessarily poured from the container, and fruiting bodies are thoroughly washed with running water.

Before putting out

Before stewing, the fruits should be soaked to remove bitterness. After boiling, cook them for 15 minutes over low heat. In water, as in other cases, add a little salt. At this time, you need to monitor the formation of foam and regularly remove it. Boiled fruits are removed from the pan and washed.

Homemade pickling recipes

Pickled mushrooms will be stored for a long time and delight with excellent taste only with the step-by-step observance of a certain recipe.

Preparing for the pickle

To pickle the mushrooms at home, you should first choose the most suitable recipe and prepare the necessary ingredients. Fruits intended for pickling must be steeped. The procedure should last 72 hours with regular (2-3 times a day) water change.

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If the product will be stored in glass jars, then they must be sterilized in advance. You can do this by keeping the cans steamed for about 10 minutes or put in the oven.

Classic way

To pickle 2 kg of mushrooms in the classical way, you will need the following ingredients:

• 2 l of water;
• 50 g of salt;
• 20 ml of 70% vinegar;
• 5 pieces. cloves;
• 4 pcs. bay leaves and allspice peas.

The soaked breasts are cut into large pieces, pour 1 liter of water, pour 10 g of salt and boil for 20 minutes.

The finished product is removed from the pan, washed and allowed to drain completely. At this time, prepare the marinade. Pour 1 liter of water into a clean container and add the rest of the ingredients except vinegar. After boiling, throw mushrooms into the container and cook for another 15 minutes. Then add vinegar essence and remove from heat. The mushroom mixture is laid out in jars and poured with hot marinade so that it completely covers the mushrooms. The containers are tightly closed with sterile caps and wrap until completely cooled.

Cold way

You can make a mushroom preparation without preliminary boiling. To do this, carry out the following manipulations:

1. Mushrooms are soaked and washed well.

   

2. Water is poured into the pan and brought to a boil, after which the mushrooms are placed for several minutes.
3. Water is drained, and the mass is left to cool completely.
4. Spices and mushrooms are poured into a separate container. The mass is thoroughly mixed and refrigerated for several days.
5. A marinade is prepared from water and vinegar essence.
6. Mushrooms are laid out in jars and poured with hot marinade.

The containers are closed with metal lids, and after cooling, transferred to storage in the cellar.

With spices

For this recipe, you must first soak the fruits for two days. To prepare 2 kg of mushrooms, the following ingredients are prepared:

• 3 l of water;
• 60 g of table salt;
• 20 g of sugar;
• 2 leaves of currant and cherry;
• 2 bay leaves;
• 3 cloves of garlic;
• 2 pcs. cloves and peppercorns;
• 60 ml of 9% table vinegar.

Soaked fruits are boiled in 2 liters of water with the addition of a tablespoon of salt for 10 minutes. The mushrooms are washed, and while the excess liquid flows down, a marinade is prepared.Pour 1 liter of water into a clean container, add salt and sugar according to the recipe. After boiling the liquid, mushrooms and other components, except vinegar and garlic, are introduced into the pan. Boil for 15 minutes, and 5 minutes before being ready, throw the sliced ​​garlic into the bowl.

Hot product is poured into cans and compacted. If the jars are liter, then 30 ml of vinegar is poured into each. If they are 0.5 l each, then pour on a teaspoon of table vinegar. After that, fill the containers with hot marinade and tightly close the lids.

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In tomato sauce

To prepare pickled mushrooms in tomato sauce, you will need the following components:

• 4 kg of soaked mushrooms;
• 5 l of water;
• 1 cup vegetable oil;
• 6 onions;
• 3 tbsp. l Sahara;
• 4 bay leaves;
• 10 peas of black pepper;
• 0.5 cups of 9% vinegar;
• 700 ml of tomato paste;
• salt is added to taste.

The fruits are cut into small pieces and thrown into boiling water. The resulting foam is removed and boiled for 15 minutes. Ready mushroom mass is washed with cold water and allowed to drain excess fluid. At this time, oil is poured into a deep container (it is better to take a roomy frying pan), and after heating, pour onion, sliced ​​in half rings. Fry it for about three minutes, add sugar and fry for another three minutes.

Then pour mushrooms, pepper, bay leaves and salt (about 1 tablespoon) into the container. The mixture is fried for 10 minutes, tomato paste is introduced and fried for another 10 minutes. Pour vinegar, mix quickly and turn off the stove. The hot mixture is laid out in sterile containers, rolled up and insulated until cool.

With vegetables

It will turn out very tasty mushroom appetizer, if you marinate the mushrooms with tomatoes and onions. This recipe includes the following ingredients:

• 2 kg of soaked milk;
• 1 kg of tomatoes and onions;
• 3 l of water;
• 60 g of table salt;
• 100 ml of sunflower oil;
• 20 ml of 70% vinegar.

Pour 3 liters of water into the pan and pour 2 tbsp. l salt. After boiling, the mushrooms cut in medium slices are thrown into the container and boiled until tender. If all the fruits sank to the bottom - you can remove them from the fire. Tomatoes are poured with boiling water, peeled and cut into large pieces. Onions are cut in half rings.

Spread the mushroom mass on a preheated pan, salt it to taste and fry for 10 minutes. Fried fruits are transferred to the pan. The onions should also be fried until golden brown, and the tomatoes until soft. Vegetables spread to the mushrooms, pour vinegar and simmer over low heat for 30 minutes, stirring regularly. The hot mixture is transferred to prepared cans, rolled up and wrapped in a warm blanket.

Answers to Common Questions

What spices are suitable for pickling mushrooms? For marinating use sugar, salt, tomato paste or juice, vinegar and citric acid. Wine or glutamate (flavor enhancer) are added to some marinades.

A full basket of mushrooms is an excellent occasion for pickling mushroom snacks for the winter. In winter, home-made, pickled mushrooms will be an excellent addition to the festive table.