How to pickle honey agarics: small secrets of delicious blanks

It is difficult to imagine the long winter months without the pleasing eyes of the delicious blanks that the housewives devote a lot of time in the summer and autumn. An important place among them is occupied by all kinds of mushrooms - salted, pickled, pickled. For the preparation of each variety of mushrooms, there are subtleties and nuances. Today we will learn how to pickle honey agarics - some of the most popular mushrooms in Russia. They are prepared easily and quickly, and their taste is able to please even the most demanding gourmets.

Preparation of mushrooms

All the housewives, who know how to marinate honey mushrooms for the winter, will agree that the first and perhaps the most important in this process is the preparation of mushrooms.

So, if you are the lucky owner of newly collected forest fires, the preparation begins with the fact that they need to be thoroughly cleaned from dry leaves, lumps of earth, small twigs and other such foreign inclusions that are unlikely to give your winter billets additional flavor.

If you want to know how to marinate mushrooms so that they please not only your taste, but also your eyes, do not be too lazy and sort only whole mushrooms of approximately the same size for billets. So they will marinate evenly, and the table will look very picturesque. When the process of rejecting too large or broken mushrooms is completed, postpone everything that is unsuitable for marinating aside (from this "uncondition" you can cook a lot of other delicious dishes). At the past strict selection, cut off the tip of the legs and then rinse them in cold water at least three times (the more - the better).

If you decide to marinate mushrooms bought in a frozen form in a supermarket, all these actions can safely be missed - they were already committed before freezing the mushrooms. It will be enough just to rinse them several times with water - and you can start pickling.

How to pickle honey agarics: turn-by-turn instructions

Cooked honey mushrooms fill with boiling water and cook for 5 minutes (count down from the boiling point). Then drain the water, and throw the mushrooms in a colander, allowing them to get rid of the remains of the first broth. After that, pour them again with hot water and cook for a quarter of an hour. All this time, do not leave the mushrooms without attention - carefully remove the foam formed on the surface and make sure that the boiling is not too violent.

After 15 minutes, remove the mushrooms from the broth (it can be used as a basis for soup or sauce) and spread over previously sterilized jars. In this case, the mushrooms should not occupy more than two thirds of the volume, otherwise the marinade simply does not have enough space. Spread the spices in the cans, but keep in mind that not all will suit.

This is one of the main subtleties of how to prepare honey mushrooms for the winter, because the choice of spices often depends not only on the taste and aroma of the mushrooms, but also their safety. Required are sweet and black pepper - 5-10 peas per pot, depending on how sharp the mushrooms should be. A laurel leaf will do, but it needs to be put quite a bit, since a strong aroma can later kill a "mushroom spirit". But to strengthen it and give the flavor some piquancy are the leaves of cranberries or black currants.

The marinade is prepared as follows: for boiling water, salt and sugar are added at the rate of 2 tablespoons of both for each liter of water. After they dissolve, marinade is turned off and after 10 minutes table vinegar (200 ml for each liter of water) is added to it. Then the ready marinade is poured over cans with mushrooms.

Well, the main secret of how to marinate mushrooms so that they stand up without problems are the whole winter - this is sterilization. Spilling the marinade on the cans, put them in a pan with hot water and, loosely covered with lids, sterilize at least 30 minutes liter and at least 20 minutes half-liter.

After that, the cans can be safely closed with lids and, letting them cool in the heat, sent to the refrigerator or to the cellar.