Preservation of white mushrooms for the winter: photo recipes for beginners
Prescriptions of canning of white mushrooms are very many. Any hostess can easily cope with the preparation of marinated mushrooms in the home. In our article - several ways of conservation, including without the use of vinegar.
Preservation of white mushrooms. Recipes
Choose dense, necessarily young, small in size ceps. The smallest canned whole, and which is larger in size - cut into pieces, separating the hat from the stem. Thoroughly rinse the boletus and prepare for pickling: to keep the mushrooms dark, place them in a marinade pot (2 liters of cold water, 20 grams of salt and 4 grams of citric acid).
After holding a little mushrooms in the water, move them to theA separate pan with a marinade containing water, salt and a weak solution of vinegar. But first boil the solution, add the mushrooms to it and cook them to the full preparedness on a small fire. In a saucepan with boiled mushrooms, put 10 grams of sugar, bay leaf, grams of cinnamon, 2 grams of lemon and 5 peas of pepper.
Bring to a boil and pack mushrooms over a dryHot banks, and top with marinade. Place the jars in a saucepan with boiling water, cover and pasteurize for 25-30 minutes. Tighten the covers tightly, turn them over and leave the mushrooms to cool.
Preservation of ceps for the winter
The ingredients are designed for a 1-liter jar:
- white fungus - 1 kilogram,
- water - 0,5 l,
- vinegar 9% - 1.5-2 tablespoons,
- salt - 3 teaspoons,
- sugar - a tablespoon,
- sweet pepper - 2-3 pcs.,
- pepper black peas - 4-5 pcs.,
- bay leaves - 2 pcs.
Drain well clean from debris and dirt,Wash in cold water, and then boil in clean water (cook about 18-20 minutes after boiling). During this time, prepare the pouring: boil in a separate pan of water, put salt in it, a spoonful of sugar, acetic acid.
Once again bring to a boil. Cooked boleti with the help of a colander, place in a saucepan with a marinade, bring to a boil and cook for 5-7 minutes. Put pepper (spices), laurel leaves and cloves in a sterilized jar. Add the mushrooms and pour the marinade. You can roll up the bank.
Preserving white mushrooms recipes for beginners
An uncomplicated recipe for beginners and just wishing to eat lovely pickled boletus in the winter months.
Mushrooms are prepared as follows:
1. Clean the young ceps and lightly rinse with cool water.
2. Put a pan of cold water on a stove, add a little salt and vinegar. Boil the marinade, then immerse the boletus into it.
3. When the white mushrooms are boiling, take the dishes (preferably clay) and move the mushrooms from the pan into it, leave for 24 hours.
4. Rinse carefully the boletus in the marinade, in which they are cooked, collect the stew and put them in dry clean jars with a hat up.
5. Boil a little more low-percentage acetic acid with the addition of salt, bay leaf and hot black pepper. Fill this mixture of mushrooms in a jar.
6. Melt the olive oil and pour the mushrooms over them. Tighten the neck of the can with a cellophane bag or cover with a cap cap. Put in the refrigerator.
Preservation of ceps without vinegar
Mushrooms boil in water, which beforehand addsalt and boil. At the end of cooking, remove the mushrooms with a delicatessen or cookware and allow them to cool completely. In jars, pre-sterilized, add horseradish leaves (first rinse them and pour hot boiled water), then put the white mushrooms, again - a layer of horseradish, and so down to the neck of the jar. When all the ingredients are laid, pour the mushrooms with vegetable oil.
It is important that the boletus with horseradish hide in the oil. Close the lid and store in a place where low temperatures prevail (cellar, refrigerator). With this method of preservation, it can not be unequivocally said that the fungi are obtained canned - rather, salty. But in any case they are very delicious and nutritious.
Author: Katerina Sergeenko
