How to pickle podberezoviki for the winter - photo recipe
Autumn time gives us many miracles, and one of them - mushrooms, especially good podberezoviki - krepenkie, with a foot similar to a birch tree. How to pickle these mushrooms for the winter? Small pieces, with a strong foot and a hat, without extraneous "inhabitants", are suitable for workpieces.
When the year is extremely mushroom, we do not even lookon large overgrown mushrooms and correctly do, but if it became a pity to leave in the forest a large podrezovik, then it can be successfully dried (provided that it is not wormy).
How to pickle podberezoviki for the winter is a traditional recipe.
Before starting the heat treatment, the mushrooms are cleanedfrom twigs and leaves, the leg is cleaned of sand and the remains of the root. The foot of the podereozovik itself is incredibly tasty, but it quickly darkens on the cut, so it's better to pre-cook the dishes with salted and acidified water and put the mushrooms in it after cutting.
Before picking mushrooms, podberezoviki, theirwelded in the first water, and when a foam cap appears, the mushrooms are washed under a flowing jet. Mushrooms during this time have decreased in size, they are convenient to cut - they do not break down and are ready for further processing. There is a myth that when cooking any mushrooms, you need to put a peeled bulb in the broth and if it turns blue, it means that among the edible mushrooms, their poisonous kindred wormed.
True or not, the author of the article secretly fromhome, too, sin it. Many argue about the correctness of picking podberezovikov: whole or cut into pieces, with legs or separately, you can confidently say - as someone like it, but the classic recipe offers the legs to marinate separately from the hats, small mushrooms are rolled up for the winter entirely, and slightly larger podberezoviki cut into 2 or 4 parts.
By tradition, before picklingpancakes, cooking recipe recommends water in a pan to pour at the rate of 100 ml of water per 1 kg of prepared pancakes, in the process of cooking, podberezoviki begin to allocate their own juice, so that the liquid is enough. Immediately put in a pan salt, sugar and vinegar - the amount is difficult to determine, you need to put a little and try the marinade.
Average calculations for 1 kg of mushrooms: one and a half tablespoons of salt, 2 teaspoons of sugar (not necessarily) and 0.5 cup of vinegar. When the water boils, foam is formed, it must be removed, then put the spices - bay leaves, pepper, cinnamon and cloves - cook for another 20 minutes, and to evenly boil, the podberezoviki are constantly mixed.
The willingness of pantobizons is determined by subsidencemushrooms to the bottom of the dishes. Then remove them from the heat, allow them to cool and fill them with containers, or put them in warmed cans immediately after the end of cooking and immediately cork with sterilized lids.
How to pickle brown pancakes before frying
To fry suitable young specimenspodberezovikov, not very large. Beforehand, mushrooms should be washed or wiped with a moist napkin, put in a pan and poured water on a finger above the level of mushrooms, when water boils and foam appears over the mushrooms, you need to turn out the podberozoviki in a colander and wash off the mucus with running water - the mushrooms are ready for pickling.
Before marinating birch anddirectly before their frying, the mushrooms need to boil the mushrooms in salt water for 10 minutes, and then add the bay leaf, sweet and black pepper, you can put 1-2 buds of cloves, vinegar is best poured if you do not want to roll fried podberezoviki.
After adding the spices, cook for another 10 minutes andto merge the formed marinade. Mushrooms are ready for frying. Marinade does not need to be thrown away - it is good in soups, borsch, hot, etc. Just like marinaded podberezoviki, prepare and the remaining tubular mushrooms: boletus, boletus, butter and many others.
Author: Katerina Sergeenko
