Marinating mushrooms at home

In general, the meaning of any procurement of mushrooms - prevent reproduction of pathogens. When drying, for example, the mushrooms are removedmost of the moisture, and microorganisms die or become inactive. When preserving microbes kills a high temperature, with salting - salt and forming during the fermentation of lactic acid. And when pickling, protection against microorganisms is "multistage": first - high temperature during boiling of mushrooms, then - action of acetic or citric acid and salt.

Marinating mushrooms at home begins, of course, with sorting and preparation of mushrooms. Marinated mostly tubular mushrooms (whitemushrooms, boletus, butterfish, podberezoviki), but you can marinate and some platelets (bbw, honey agarics, ryadovki). For pickling, only strong, young and non-fungal mushrooms are suitable.

Mushrooms need to be sorted by species, because it is best marinate different species separately: firstly, each type of mushroom has its own tasteshade, and secondly, different species - different duration of boiling. Each species is sorted by size, cleaned of debris, cut off damaged areas and root roots.

Small mushrooms marinate entirely, large cutto pieces (and hats and legs are better to marinate separately). To the flesh of the mushrooms did not darken after cutting, they should be put in water with the addition of salt or citric acid. Oily must be lowered for 1-2 minutes in boiling water, and then peel off the hats.

Marinating mushrooms at home can be done in two ways. When pickling first way marinade is cooked with mushrooms. It turns out to be more saturated, with pronounced mushroom taste and aroma, but it does not look particularly aesthetically pleasing: this marinade is viscous, dark, unclear. Can cook marinade and mushrooms separately and lower the ready mushrooms in a boiling marinade. The marinade turns out to be more transparent and clean, but it will not have a pronounced taste and smell of mushrooms.

Marinating mushrooms with cooking in marinade

For marinating 1 kg of mushrooms in this way, you will need to take:

• 
  water 125 ml
• 
  vinegar - 125 ml
• 
  salt - 15 g
• 
  sugar - 10 g
• 
  citric acid - 2 g
• 
  dill - 2 g
• 
  bay leaves - 1 pc.
• 
  pepper, cinnamon, clove - to taste

Prepared mushrooms put in a colander,several times place in a container of cold water, letting it drain, and then immediately cook. Pour into the pan water, add the vinegar and salt, put the mushrooms and bring to a boil. Remove the foam formed during boiling, and cook the mushrooms for 20-25 minutes, stirring constantly.

If the mushrooms have settled to the bottom, then they are ready. Add spices, sugar, citric acid and bring to a boil again. Pack the mushrooms together with marinade in prepared cans, heated for a couple. Banks should be filled just below the top of the neck, if the marinade is not enough for filling - top up boiling water. Cover the jars with lids and sterilize for 30 minutes with a gentle boil, then roll them down immediately.

Marinating mushrooms without cooking in marinade

When pickling this way, mushrooms are cooked separately from the marinade. For marinating you should take (for 1 kg of mushrooms):

• 
  water - 1 l
• 
  salt - 50 g
• 
  citric acid - 2 g

• 
  water 400 ml
• 
  6% vinegar - 75 ml
• 
  salt - 10 g
• 
  sugar - 10 g
• 
  sweet pepper - 6 peas
• 
  citric acid - 3 g
• 
  cloves - 1 g
• 
  cinnamon - 1 g

Prepared mushrooms, as in marinatingthe previous way, you need to dip in cold water, and then cook in an enamel saucepan, adding salt and citric acid to the water. Do not forget to remove foam when cooking. When the mushrooms settle on the bottom, put them in a colander to make the glass liquid, then spread it over the jars and pour the marinade.

To make a marinade, pour intoenameled pot water, add salt, sugar, citric acid and spices. Bring to a boil, pour in the vinegar and still glad to bring to a boil. Mushrooms need to be poured with a hot marinade, filling the cans just below the top of the neck. Cover the jars with prepared lids and sterilize for 40 minutes with a gentle boil. Then roll up the jars and put them in a cold place.

Of course, when pickling you can not addOnly spices specified in the recipe, but also those that are most to your liking, for example, horseradish, currant, oak, cherry, nutmeg. You can even pickle mushrooms with onions.

And do you pick mushrooms for the winter? If yes, then we invite you to share favorite checked recipes with other readers!