Marinating of white mushrooms

In principle, the marinating of white mushrooms is not a processtoo complex. Unlike some other fungi, for example, oily or sweet, the ceps do not require any specific preliminary preparation before pickling. Let's figure it out, how to cook marinated ceps.

For marinating, select small strong mushrooms,naturally, not wormy and without any other defects and damages. Of course, it is best to pickle the white mushrooms that have just been collected with your own hands, but if you are not a fan of "quiet hunting", the purchased ones will also come down. But in any case, pick them up as quickly as possible, not allowing them to stale: Lying more than a day, the mushrooms become unsuitable for pickling.

White mushrooms usually pickle only hats, so first separate the hats from the legs. Feet do not throw away - they can be fried for dinner. Wash them carefully and cut them into medium-sized pieces (small hats can be cut and left entirely).

Also it will be necessary prepare the cans in which you will pick mushrooms. They need to be thoroughly washed inside and out, andthen sterilize in any convenient way. Covers, too, will need to be sterilized, boiling for some time, but it is better to do this before the most roll-up.

Put on the fire a pot of slightly saltedwater, bring the water to a boil and put the mushrooms in the pan. In order to improve the color and flavor of mushrooms, you can add to the water for cooking a little bit of citric acid (2 g per 1 kg of mushrooms). Boil the ceps on medium heat, stirring occasionally. Mushrooms will be ready when most of them sink to the bottom (usually it occurs 10-15 minutes after repeated boiling of water).

While mushrooms are cooked, you can prepare marinade in parallel, so as not to waste time. To make the marinade, bring the water to a boil. How much water to take? One glass jar of mushrooms will require a glass (200 ml) of marinade, but it is desirable to take the water "with a margin", because part of it will boil away.

So, when the water for the marinade boils, add salt, sugar and spices. For one liter of water you will need 1.5 tbsp. l. not iodized salt, 1 tbsp. l. sugar, six peas of sweet pepper, three bay leaves, some cinnamon and cloves. You can experiment with the marinade recipes by adding spices to your taste, for example, dill, garlic, black pepper, peas, etc.

Cook the marinade for 10-15 minutes, at the very end, pour into it 1 tsp. acetic essence (70-80%). The vinegar essence is added only after the marinade is removed from the fire: if you add it to boiling water, it evaporates quickly, and inhaling vinegar vapors is bad enough.

Remove the prepared mushrooms with a whisk and immediatelyspread on prepared cans, pour marinade. If you do not plan to store pickled ceps for a long time, you can immediately roll them up, turn them upside down and wrap them up before cooling down. But Marinating mushrooms for long-term storage requires sterilization.

Therefore, if you plan to store mushrooms for several months, add a little more vinegar essence to the marinade and pour into each jar a little vegetable oil. Then cover the jars with covers and sterilize in boiling water for half an hour (for half-liter cans) or 40 minutes (for liter), then roll up the jars with covers.

The most important thing in pickling any mushrooms is to strictly observe the purity and sterility of the packaging, and the marinating of white mushrooms is no exception. Improperly prepared home canned food is an ideal breeding ground for botulinum pathogens. But if you do everything right, you can close very tasty pickled ceps.