Pickled mushrooms for the winter - a basic hot recipe

The harvested harvest of chanterelles, boletus, and honey mushrooms cannot be prepared at once. You can stock mushrooms salting, dried out and leavening them. Pickled mushrooms for the winter will be an addition to any main dish; they are appropriate on a festive table and can be stored until spring, until the first harvest of fresh vegetables appears.

The benefits of fermented foods for humans

Fermentation is a preservation method that produces lactic acid. It is part of the normal intestinal microflora and natural bacteria lining the stomach. Thanks to this property, mushrooms do not cause discomfort for people with gastrointestinal problems; on the contrary, regular consumption of fermented foods normalizes intestinal function.

Preparing mushrooms for the fermentation process

It is permissible to ferment any variety of wild mushrooms, but mixing them together in one container is not recommended. The harvest processing process begins with sorting by type, after which the mushrooms are cleared of needles and leaves and washed several times.

The tastiest mushrooms when pickled are small, slightly unripe mushrooms that are dense and elastic. If during sorting you come across wilted or overripe specimens, it is better to fry them immediately, without leaving them for the winter.

Selected and washed mushrooms are divided into caps and stems; large ones can be cut into several parts. Small mushrooms can be left whole. After this, they should be rinsed again and allowed to drain in a colander.

Preparing pickled mushrooms

The basic recipe for pickled mushrooms begins with boiling; this is best done in an enamel pan.

To prepare you will need:

• Mushrooms – 3 kg.
• Salt – 6 tbsp.
• Water – 4 liters.
• Citric acid – 10 g.
• Sugar – 1 tbsp.
• Whey – 1 tbsp.

Pour 3 liters into the prepared dishes. water, pour 3 liters. salts and citric acid. After boiling, add the mushrooms and cook over low heat until fully cooked. The cooking time for all types of mushrooms is different, so you should sort them by type. By cooking everything in one pan, you can get a boiled mass with half of the raw specimens. The main sign that the mushrooms can be turned off is that they settle to the bottom of the pan. Turn it off, tilt it back and let it drain well; there is no need to rinse it with additional water.

Preparing the filling for mushrooms

Pour 1 liter into an enamel pan. water, add the remaining salt and sugar. The solution is boiled and cooled to 40 degrees. When the pour has reached the optimal temperature, add whey to activate the production of lactic acid.

We put the mushrooms in jars, fill them with boiled solution, and put them under pressure in a warm room for 3 days. After three days, the workpieces are moved to a cool cellar.The process continues for another month, after 30 days the pickled mushrooms are ready for consumption.

How to preserve pickled mushrooms for the winter

Mushrooms prepared according to a hot recipe must be eaten within a month, after which they will sit and lose their taste. You can preserve the workpiece for the winter using sterilization and preservation. Place the pickled mushrooms in a sieve and rinse thoroughly under running water.

Attention! The liquid after ripening is not poured out; it is useful for preservation. It should be filtered through cheesecloth and boiled. Remove any foam that appears with a spoon or slotted spoon.

Place mushrooms in washed jars and fill with liquid. If the quantity is not enough, you can add a little boiling water. Place the jars in a pan with water and sterilize for 50 minutes. To prevent water from getting inside, first cover with lids.

Immediately after sterilization, we roll up the jars of pickled mushrooms and put them in a cool place for long-term storage.

For a detailed description of pickled chanterelles for the winter, see the video: