Simple pickling of mushrooms at home - ways to pickle mushrooms in jars for the winter.

To begin with, I’ll tell you what pickling mushrooms is in general and what mushrooms are suitable for harvesting in this way.

The method of preserving mushrooms using an aqueous solution to which salt, sugar, spices and, in some recipes, acetic or citric acid are added - this is pickling.

Tubular mushrooms of such varieties as autumn honey fungus, boletus, boletus, boletus and boletus are best suited for pickling.

It is also allowed to marinate lamellar mushrooms, such as plump mushrooms, brilliant green mushrooms, row mushrooms, and honey mushrooms.

Only undamaged young mushrooms, strong and without wormholes, are suitable for pickling.

I would also like to note that it will be better if different types of mushrooms are marinated separately, but if you wish, you can mix several varieties of mushrooms in any proportions.

How to peel mushrooms - preparation for pickling.

To begin with, we will sort the collected mushrooms by type and size.Worthy and old mushrooms should be discarded immediately.

Then, the calibrated mushrooms must be thoroughly cleaned of contaminants (adhered sand, soil, adhering leaves and moss). If you marinate butter mushrooms, do not forget to remove the skin on the cap (otherwise the mushrooms will turn out bitter).

Next, we remove the root zone and any existing damage from our mushrooms (with a knife).

If the mushrooms you selected for pickling are a little large, then it is better to separate the stems from the caps and cut them into small pieces. It’s better not to cut small mushrooms, but to marinate them whole.

A little trick: sliced ​​mushrooms darken very quickly when exposed to oxygen. To prevent this from happening, you need to make a solution of one liter of water, 2 grams of citric acid, a teaspoon of salt, and place them in the resulting solution.

You can marinate in two ways. At the same time, we prepare the same marinade for mushrooms.

A versatile and tasty marinade for mushrooms per liter of water contains:

• salt – 1 tbsp. lodge;
• sugar – 4 tbsp. lodge;
• laurel leaf – 2-3 pcs.;
• black peppercorns – 2-3 pcs.;
• cloves (optional) – 2 pcs.;
• garlic – 2-3 finely chopped cloves.

Method No. 1

This is the easiest way to pickle mushrooms for the winter - boiling them in a marinade.

You need to prepare the marinade and boil the mushrooms directly in it for 15 minutes. Then, remove the mushrooms from the marinade with a slotted spoon and transfer them to a container for storing the workpiece. Fill the top of the jar to the brim with the marinade (hot) in which the mushrooms were cooked.

With this method of marinating, mushrooms are obtained with a richer taste, since, in fact, they begin to marinate during cooking. But there is also a disadvantage to this method of preparation - the marinade turns out cloudy and not transparent, sometimes even viscous.

Method number 2

The mushrooms must first be boiled in boiling water for fifteen minutes. Then we drain the water and pour boiling marinade over the boiled mushrooms. When preparing mushrooms in this way, the marinade will be transparent and without clouding. But the mushrooms will not have such a rich aroma as when harvested using the first method.

Which is the best way - decide for yourself.

You need to store pickled mushrooms in containers that do not oxidize (glass, enamel, stainless steel, food clay). Therefore, in our time, pickling mushrooms in jars is most common.

To prevent mold from forming on our preparations, we need to boil sunflower oil, pour the container with mushrooms on top and tie it with linen napkins. If we marinate mushrooms in jars, then you can simply roll them under the lid. But to avoid contamination of preserved food with botulism, containers with mushrooms must be sterilized for 15-20 minutes.

Our homemade preparation should be stored in the refrigerator or in the cold, again, to avoid the formation of botulinus bacteria. In a cold place this bacterium is not produced.

In winter, open a jar of delicious pickled mushrooms, drain the marinade, sprinkle them with finely chopped onions, pour over aromatic sunflower oil, and enjoy the taste of our homemade mushroom preparation.

See also video: MARINATED MUSHROOMS - an easy-to-prepare recipe.