Pickled ceps

Pickled ceps: 1 way

To pickle the white mushrooms for this recipe, we need to take:

• 
  1 kg of fresh white mushrooms
• 
  200 ml of water
• 
  60 ml 6% vinegar
• 
  1 onion
• 
  10 peas of black pepper
• 
  3-4 bay leaves
• 
  3 peas of sweet pepper
• 
  3 buds of a carnation
• 
  1 tbsp. salt

Mushrooms are cleaned and washed (if this is the casenecessity). Small mushrooms can be marinated entirely, and large ones are better cut into pieces of the same size. Fold the mushrooms in a saucepan, pour half a glass of water. We put the pan on the fire and bring it to a boil. When the mushrooms boil, reduce the fire and cook them for about 10-15 minutes. In this case, they must be constantly stirred, otherwise they will stick to the bottom of the pan.

Throw mushrooms in a colander, and broth overflowin another saucepan and add salt, black and fragrant pepper, bay leaves and cloves. Bring the broth to a boil, take the bay leaf and pour in the vinegar. Mushrooms are put in a marinade and cook for 5-10 minutes, not forgetting to stir and remove the foam.

Onions are cleaned and cut into thin rings. We scald the jar with boiling water, put onions on the bottom. We transfer the mushrooms to the jar, pour the marinade and close the jar with a lid. When the pickled white mushrooms completely cool down, put the jar in the refrigerator and store it there.

Pickled ceps: 2 way

But the original recipe for pickled ceps with vegetables. For their preparation we will take:

• 
  fresh porcini mushrooms - 1 kg
• 
  water 0.5 liters
• 
  vinegar - 80-100 ml
• 
  Average carrots - 1 pc.
• 
  sweet pepper - 1 pc.
• 
  sugar - 2 tbsp.
• 
  salt - 1 tbsp.
• 
  bay leaf, sweet pepper - to taste

Mushrooms are cleaned, mine and cut into smallneat pieces. Vegetables are also mine and cleaned, carrots rubbed on the grater, and pepper cut straws. In the water we put sugar, salt and spices and bring to a boil. When the water boils, add the vegetables and vinegar, again bring to a boil and cook for 3 minutes. Then put the mushrooms in the marinade and boil for 15 minutes over low heat. Ready mushrooms cool. They do not need to be insisted - they are ready for use immediately after cooling down. Such mushrooms are stored in the refrigerator.

Pickled ceps: 3 way

There is another way of pickling ceps. To marinate them according to this recipe, we will need:

• 
  White mushrooms
• 
  1 liter of water
• 
  100 ml of 5% vinegar
• 
  70-100 g of sugar
• 
  50 g salt for marinade and 30 g salt for 1 kg of purified mushrooms for boiling
• 
  6 peas of black pepper
• 
  2-3 dill umbrellas

Mushrooms are cleaned, mine and sorted by size. Small mushrooms can be marinated entirely. Large mushrooms need to separate the hats from the legs. Cut the hats into several pieces, and the legs - into halves along and marinate separately.

Water for cooking mushrooms salt (per kilogrampeeled ceps - 30 g of salt), bring to a boil, put mushrooms in it and cook for 8-10 minutes (for hats) or 15-20 minutes (for the legs). Throw mushrooms in a colander and rinse with hot water.

We prepare the marinade: bring the water to the boil with sugar, salt and spices, pour in the vinegar and fill the mushrooms with hot marinade. Cook them in the marinade with a weak boil until all the mushrooms settle on the bottom.

We transfer mushrooms to heated dry jars, pour marinade, let cool and tie cans of cans with culinary parchment. Keep mushrooms in the refrigerator.

Do you cook marinated mushrooms? How? Share your favorite recipes with our readers!