Advice

How to pickle mushroom umbrellas: recipes and shelf life


Umbrella blanks are truly amazing when made with freshly picked mushrooms. For connoisseurs of such dishes, unopened fruiting bodies are considered the best ingredients. Pickled mushrooms umbrellas, when cooked correctly, turn out to be very satisfying and mouth-watering.

Is it possible to pickle mushrooms umbrellas

To close the mushrooms umbrellas in this way for the winter is necessary. They fell in love not only with their taste, but also with the fact that they retain a maximum of useful substances. During cooking, some of the vitamins are lost, but more remains.

Frequent consumption of food improves the functioning of the heart and blood vessels

Marinating is the best way to preserve them for a long time. They can be used to fill pancakes, as a base for sauces, or as a stand-alone snack. Marinated in the harvesting season in the same way as other mushrooms.

Preparing umbrella mushrooms for pickling

First you need to prepare them for pickling. You can't put dirty umbrellas, wormy fruits. Banks can explode.

Attention! It should be prepared no later than 3 hours after collection. The mushroom spoils quickly.

The first stage is to clear the forest fruits from debris and sort them out. Throw out the worms, cut off the places eaten by birds. Below is the membrane, it must be blown out of dirt. When washing in water, debris does not come out completely.

The pulp is white, in some species it changes color on the cut

The second stage of preparation is sorting. Umbrellas of the same size look prettier on the table. This is followed by the removal of the stalk. It is not used for pickling. It is necessary to remove by twisting.

The third stage - peel the flaky skin with a knife.

The fourth step is washing or soaking. The latter is carried out if the fruiting bodies are very dirty. They should be lowered into a bowl of water and salt for 2-3 minutes. This will make the cleaning process easier. It is important to carry it out quickly, otherwise the caps will absorb a lot of water and fall apart. After finishing washing, set aside the small caps, and cut the large ones into pieces.

How to pickle mushroom umbrellas for the winter

This process is understood as heat treatment. The fruits are boiled, placed in a marinade, with the help of which they become aromatic and tasty.

You can marinate with or without sterilization. Cover with nylon or iron lids. When using the latter, the workpiece will last longer.

Pickled umbrella mushroom recipes

There are several recipes for pickled umbrella mushrooms. The method of preparation is practically the same, the only significant difference is in the ingredients and their quantity.

Pickled umbrellas with mustard, horseradish and garlic without sterilization

Cooking pickled mushroom umbrellas without sterilization is easier than with it. The process takes less time.

Ingredients for the marinade for 3 kg of mushrooms:

  • 3 liters of water;
  • 1.5-3 tbsp. l. Sahara;
  • 3-4.5 tbsp. salt;
  • 5 g citric acid;
  • 6 bay leaves;
  • 150-300 ml of vinegar;
  • 6 peas of cloves;
  • 9 cloves of garlic;
  • 10 peas of allspice and the same amount of bitter;
  • 3 horseradish leaves;
  • 3 dill umbrellas;
  • 30 grams of mustard seeds.

For pickling 1 kg of mushrooms, reduce the following components by three times.

Advice! The marinade should be tried before pouring the mushrooms, because not everyone has a scale for weighing some ingredients.

How to pickle mushroom umbrellas:

  1. Put peeled umbrellas in a deep container. Pour in water and cook for 5 minutes. Sprinkle in salt and citric acid. Cook the umbrellas for another 5 minutes.

    Umbrellas should not be boiled for long, as they quickly absorb moisture.

  2. Umbrellas should not be boiled for long, as they quickly absorb moisture.
  3. Rinse with boiled water. Combine the spices in a second saucepan. Pour 3 liters of water and bring to a boil.
  4. Put pepper and mustard, chopped horseradish at the bottom of the cans. Then lay out the mushrooms in a dense layer. Pour with brine, preserve and turn the jars with the lids down. Pickled umbrellas are ready.

Finally, cover with a warm blanket until it cools. Keep in a room with room temperature for at least a day. Take to a cool place after cooling completely.

Pickled mushrooms with cloves

Ingredients for marinade for 2 kg umbrellas:

  • 12 glasses of water;
  • 150 g salt;
  • 10 g citric acid (4 for cooking and 6 for marinade);
  • 20 g sugar;
  • 2 tsp allspice;
  • 2 pinches of cinnamon and cloves;
  • 10 tbsp. 6% vinegar.

Preparation:

  1. Pour water into a container, salt. Put down the umbrellas. Remove the foam. Pour out the water, strain the mushrooms.
    4
  2. Pour 4 glasses of water, 2 teaspoons of salt and 6 g of citric acid. Boil, pour vinegar.
  3. Put mushrooms in sterilized jars. Pour brine up to the neck. Sterilize in a saucepan of water up to a coat hanger for 40 minutes.
  4. Do not cover with lid during sterilization. Do not let the water boil too much
  5. Close, put upside down and put under a warm blanket.

According to this recipe, pickled umbrellas are recommended to be consumed in a month.

Attention! If a film of mold appears at the top, open the jar, drain the liquid and boil the fruit bodies in new water. Then repeat the marinating process.

The easy way to marinate

Cooking ingredients:

  • young mushrooms are umbrellas with slightly opened caps;
  • salt - for 1 liter of water 1 tbsp. l.

For the marinade:

  • 0.5 tsp citric acid;
  • 50 g sugar;
  • 12 Art. vinegar 9%;
  • water;
  • black peppercorns.

To the bottom of the can:

  • 5 black peppercorns;
  • 3 allspice peas;
  • 2 bay leaves.

Preparation:

  1. Pour water into a suitable container and add salt. Place umbrellas, cook. Remove foam with a slotted spoon, dirt comes out with it. Cook for another 5 minutes and place on a ladle with holes.
  2. Add the marinade. Combine all ingredients except vinegar. Boil and boil a little. Add vinegar before pouring.
  3. Cook in an enamel pot because acid is added.
  4. While the marinade is cooking, put pepper and bay leaf on the bottom of the jar, carefully place the mushrooms.
  5. Can be rolled into screw caps, but sterilize before covering mushrooms.
  6. Pour marinade over. Sterilize for 45 minutes, refrigerate and store in a cool place.

When preparing pickled mushrooms according to this recipe, you can leave them in earthenware or tinned dishes. It is necessary to pour in a little sterilized vegetable oil so that oxidative processes do not occur when the marinade interacts with air.

Pickled umbrellas can be taken out on the table after a month.

Terms and conditions of storage

Store at a temperature not exceeding 8-18 ° C. For maximum preservation of qualities, the jars should be kept in a place where ultraviolet light does not fall. A pantry, basement or cellar is suitable.

Storage duration is 1 year. To extend this period for home preservation, it is recommended to use more vinegar. This component prevents the development of harmful bacteria.

Banks closed with nylon lids can be stored for up to 6 months.

Conclusion

Umbrellas are kept pickled mushrooms in containers that do not oxidize under the influence of vinegar. The best way is to store in glass jars. This method is recommended by GOST.


Watch the video: Homemade Pickled Mushrooms. Old Family Recipe. Vegan. Sweater Weather Recipes #3 (December 2021).

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