The end of summer and the whole autumn is a busy time for lovers of quiet hunting, as well as those who prefer to see mushrooms on their table as a main course or snack. Of course, it's nice to eat fish in sour cream or fried butter mushrooms, soup made of mushrooms. But it's even nicer to treat yourself to pickled winter pickled or pickled fungi.
Basic rules of preparation and processing
We will discuss how the pickling of mushrooms should take place. Recipe recommends strictly follow the technology of preparing the product for canning. Firstly, the mushrooms should be carefully sorted, removed from the waste (wormy, overripe), and also cleared of forest debris. Secondly, the piles contain a certain amount of bitterness. In order not to spoil the canned food, it should be removed. Therefore pickling the mushrooms (the recipe takes this moment into account) must begin with soaking the mushrooms in cold water of the day for two. The fluid must be changed three times a day. And the bucket or the pelvis with the mushrooms set in the cold. And certainly add (about a tablespoon of salt for each liter of liquid). Be sure to put on top a little oppression, so that the mushrooms do not surface, were completely covered with water. After the specified time, take out the mushrooms, allow them to dry, separate the hats from the legs, cut them into pieces.
Mackerel ordinary pickled
So, the pickling of the mushrooms. The recipe is this: put the prepared products in a large enamel pot. Pour boiling water (for each kilogram of mushrooms you need 0.5 cup of liquid), add salt (2-3 tablespoons) and spices. Be sure to take: a few peas of sweet pepper, a couple of pieces of bay leaf, a little cloves and, if desired, cinnamon. Give the mushrooms to boil, then reduce the fire. And let them cook until ready. Be sure to remove the foam. When all the mushrooms are lowered to the bottom, they are removed from the fire, drained of water, packed in cans. And now the marinating of the mushrooms begins. The recipe offers proportions for liter containers. In filled jars, pour 4 tablespoons of vinegar, add a few slices of garlic cut into pieces. Covered with lids, put canned food sterilized. The boiling time is 25 minutes. Then immediately screw and leave to cool.
We offer you the second recipe for pickling mushrooms. Preparation for processing is described above. But boil them should be this way: fill the pot with a pot (for 1 kg of mushrooms there is a glass of water (200 g), a teaspoon of salt and 4 g of citric acid), boil it, pour the main product and cook until ready. In half-liter jars on the bottom lay pieces of sweet Bulgarian pepper, finely chopped slices of small onions, bay leaf and other spices. Fill them with mushrooms and fill with a hot marinade. It is prepared as follows: the water remaining from cooking, strain, pour in another 100 grams of boiling water, one and a half teaspoons of salt, 50 g of vinegar (5%), a little citric acid and a pinch of sugar. Boil, pour into cans. Ready containers to sterilize (for 0.5 liters it should be 20 minutes, for liter - 30) and tighten. Especially good for this recipe is a white mackerel. Marinating it is different in that you can add a little bit of hot pepper to the jars (a piece of pod into each). And instead of Bulgarian wonderful gogoshara, especially red, cut into halves. And necessarily coriander as a spice.
Here such wonderful fungi at you will turn out!