Pickling Marinated

Since ancient times, fungi have been loved in our country. There are many kinds of them, but they prepare mushrooms in various ways. Among the many species of the most diverse mushrooms, honey agarics are among the most loved. They are dried, fried, salted and marinated. Pickling is one of the simplest and tasty ways of harvesting.

Mushrooms, similar in appearance, but belonging to different species and families, are often called mushrooms. A distinctive feature of these fungi is that they grow not alone, but whole "family", which allows you to harvest quite large amounts of them. Below are the varieties of fungi that are suitable for marinating:

1. Spring spring.

Most often occurs in May-October in moist forests. The leg has a naked (2-6 cm), a half-round cap (3-7 cm). These mushrooms have a very pleasant smell. Their color is brown, reddish or yellowish. These mushrooms must be boiled before cooking for 15 minutes.

2. Summer summer.

It grows on trunks of fallen trees and stumps in June-October. Hat - 5-7 cm, the flesh is light brown. Opynok smells good, the leg is hollow, the plates are fused with the foot. The fungus grows in numerous groups.

3. Autumn fallow.

The hat is spherical - 10-14 cm, sometimes with dark scales. The flesh sometimes grows bitter, it grows on windmills and living trees. It grows from August until late autumn. The leg is 8-12 cm.

4. The rider or the parrot is red-yellow.

The hat is 5-15 cm, the leg is 4-10 cm. The flesh is yellow. His taste is bitter. It grows in coniferous forests. Before cooking mushrooms are boiled for 0.5 hours.

Marinating is easy - a simple process, so any mistress can overpower him. It is best to use small mushrooms, preferably of the same size. Billets from snow can be stored for storage in a cellar, refrigerator or pantry.

For 1 liter marinade will be needed: 1 tbsp. Sugar and salt; 1 bay leaf; 3 cloves; 3 peas sweet pepper; 1.5 tbsp. Acetic acid (70%); 0.5 tsp. Acacia seeds; 5 black peppercorns. The amount of marinade is calculated as follows: for 1 kg of boiled frit you must use 2 l of marinade.

Purified mushrooms are soaked in water for a while, after which they are washed in a colander under running water. They should not come across the remains of leaves, grass, bark and sand. All species boil for at least 5 minutes and then rinse under running water.

Wash the honey mushrooms again with water and bring to a boil. In the water we pour salt, cloves, dill, pepper and cook for 20 minutes. To the mushrooms is added laurel leaves and cooked all 10 min. At the end of the preparation, acetic acid is added. In the process of cooking mushrooms must be stirred.

Finished mushrooms are transferred to sterilized jars, poured marinade (leaving free 1-2 cm to the lid), rolled up with metal sterilized lids. The jars are turned upside down and placed in a dark place for a day.

Marinating is easy. They can be cooked in just 1 hour.

Purified mushrooms are washed, poured into a saucepan and poured with salt water. Opeyat is brought to a boil and boiled for 10 minutes. Boiling water merges, the mushrooms are washed again, after which they are again flooded with water (1 tablespoon of sugar and salt are poured into 1 liter). In this water mushrooms are cooked for 30 minutes, after which they let it drain.

During cooking mushrooms are prepared marinade. In the water fall asleep by 1 tablespoon. Sugar and salt (per 1 liter), 1 laurel leaf, several cloves of garlic and 3 cloves. When water boils, add 1 tablespoon to it. Acetic acid (70%). In the boiling marinade pour the washed honey mushrooms and cook for 5 minutes.

Ready mushrooms are laid in sterilized jars and poured with marinade. In each jar, add 1 teaspoon of vegetable oil. Banks are rolled up with metal covers and left to cool.

Pickling marinas allows you to have a delicious and healthy product all year round. They can be used as a separate dish and as a component for salads.