When preparing preserves for the winter, many housewives wonder what kind of lids are best for covering pickled mushrooms. Indeed, unlike pickled vegetables, jams and compotes, forest products differ not only in type, but also in preparation technology. The modern recipe invites cooks to try both classic solutions, including sealing under metal, and options for screw-on and nylon lids.
Of course, barrel preservation methods have also been preserved. True, they are not suitable for everyone, but only for people living in a private house and having a cellar for storing preparations. Oak barrels make the task easier. Storage, taste and aroma, if not superior to apartment methods, undoubtedly make the task easier for men and women who decide to stock up on a gourmet snack for use. But if it is not possible to store the marinade in the cellar, it is still worth finding out in more detail which lids are most suitable for salting, marinating and even frying for the winter.
The choice of lids depends on the mushrooms collected, their level of edibility, marinating technology, and even the recipe itself. Their choice is described in more detail below. And most importantly, reviews confirm the correctness of the choice in favor of plastic or metal.
What kind of lids are best to cover salted mushrooms? Photo
Salted mushrooms can be closed under any lid. Snotty butterflies, fragile but incredibly tasty honey mushrooms, noble boletuses and mushrooms, and other edible mushrooms feel good not only under metal, but also with plastic, glass and even nylon lids.
If there is a fear that the workpiece may become moldy, just pour a small amount of melted hot oil on top of the marinade. 1 cm is the optimal level recommended by experienced mushroom pickers who have been collecting forest bounty after a quiet hunt for several years.
Step-by-step recipe for pickling mushrooms in 15 minutes
But the next marinating option will suit everyone without exception. This is a classic of the genre. A method that all housewives use, including me. Because it is proven and successful.
Don't forget that you can add any spices and herbs to taste, making the appetizer even richer and more delicious.
Ingredients:
- Mushrooms - 1 kg;
- Water - 1 l;
- Salt - 1.5 tbsp. spoons;
- Vinegar 9% - 50 ml;
- Peppercorns, cloves - to taste.
Cooking method:
1. Be sure to clean and thoroughly rinse the harvested crop. Next, place the mushrooms in boiling water and cook over the fire until the mushrooms sink to the bottom.
Beware of poisonous mushrooms! If you can’t tell for sure whether you actually cut the mushrooms, then it’s better to throw away these mushrooms. Health is more important!
2. Transfer the cooked mushrooms to a container (in clean, sterile jars).
You can add a little lemon juice or citric acid to the jars, then your mushrooms will not change color.
3. Now prepare a marinade based on mushroom broth. Just add salt and spices. And then boil the mixture over moderate heat for 15 minutes.
5. Close the lids tightly enough to prevent air from getting inside.
6. Cool and store in the cellar or refrigerator.
What kind of lids are best for covering pickled mushrooms?
Despite the fact that many housewives are accustomed to closing pickled mushrooms under metal lids, it is better to choose glass ones. Glass – extends the shelf life of preparations, increasing it to a year and a half. Mushrooms can be stored in metal for no more than three months.
Nylon lids are allowed in hot pickling methods, where the refrigerator is responsible for the safety of the finished product. Crispy, aromatic and most importantly – tender, they store well for several months.
Recipe without sterilization under a nylon lid
Honey mushrooms pickled for the winter without sterilization are stored much shorter, since they are covered with nylon lids. This quick method is suitable if you need the dish in the near future. The jars are left in the refrigerator or other cool place.
For forest mushroom hunting, a regular basket is suitable. You need to collect honey mushrooms carefully, because there is an insidious double - false honey mushrooms, the use of which can seriously harm your health. They can be distinguished by the greenish color of the inner plates and the absence of a special ring on the stem.
A prerequisite before pickling mushrooms is to clean them from dirt, trim the stems and rinse them several times. Large caps can be cut in half. During the entire cooking process, honey mushrooms are boiled approximately three times, decreasing in volume.
Ingredients:
- Honey mushrooms – 1 kg;
- Salt – 2 tbsp. l;
- Sugar – 1 tbsp. l;
- Acetic acid 70% – 1 tsp;
- Water for marinade – 1 l;
- Allspice peas – 10 pcs;
- Bay leaf – 4 pcs;
- Garlic – 2-3 cloves;
- Vegetable oil – 70 ml.
Place the mushrooms in a large saucepan, add water and bring to a boil. Cook for 10 minutes.
Drain the remaining broth, add clean water and wait until it boils again. Wait another 10 minutes, then remove the honey mushrooms with a colander and rinse with cold water.
Add water a third time and boil for 10 minutes. The fruits, ready for pickling, will fall to the bottom. At the end, take the colander again and rinse the mushrooms under cold water.
Pour water over the boiled mushrooms and add the ingredients for the marinade directly into the pan. Stir the substance and remove the foam.
At the end, add finely chopped garlic to the vinegar marinade.
Distribute the prepared honey mushrooms into jars. Add boiled vegetable oil.
Close the jars with nylon lids and let them cool slightly. Place in the refrigerator or other cool place.
The recipe for pickled honey mushrooms without sterilization is suitable for those who do not like to wait long. The dish will be ready to eat within two weeks, after which it can be served as a side dish or as a separate appetizer.
Pros and cons of metal lids
The main advantage of metal closures is the ease of seaming. It is enough to sterilize the lids and use a seaming key to complete the preparation of the snack.
The disadvantages of lids made of metal include:
- short shelf life;
- possible development of dangerous bacteria that cause botulism;
- the appearance of mold;
- rust.
Each of the shortcomings is dangerous in its own way and can lead to health problems. Poisoning, intestinal upset, vomiting, diarrhea, fever, dizziness, acute gastrointestinal pain are only a small part of what can happen to a person who has consumed a spoiled product. Less often, but it still happens that botulism leads to intoxication of the body and death.
How to salt honey mushrooms?
You can enjoy mushrooms all winter if you pickle them. They do this in different ways:
- pickling pre-boiled mushrooms;
- first soaked and then salted;
- immediately put for pickling without boiling or soaking.
Which method to choose depends on the person’s preferences and established habits. If you pickle pre-boiled mushrooms, they are ready to eat within a few days. When soaked or fresh honey mushrooms are placed for pickling, their readiness will come later, only after 1.5-2 months.
Salted honey mushrooms in jars
There are also quite a lot of recipes for pickling mushrooms. For example, you can consider the option of pre-soaking. For 5 kg of honey mushrooms you will need 200 g of salt, 5 bay leaves and dill umbrellas, 10 black peppercorns, 10 cloves of garlic, horseradish roots to taste, black currant leaves.
Preparation:
- Place the cleaned and washed honey mushrooms in a container and fill with water. Keep for soaking for 3 days, washing the mushrooms every day and replacing the water with fresh water;
- put mushrooms in a selected container in layers, sprinkling each with salt, adding spices, chopped garlic, grated horseradish root;
- Place black currant leaves on the last layer of honey mushrooms and cover the top with gauze folded in several layers. Place a wooden circle on top and press on it. Remove the container with mushrooms for salting in a cool place for 1.5-2 months.
When you come back from a mushroom hunt with good catch, you shouldn’t forget about storing honey mushrooms for future use. You can use one of the methods to prepare them for the winter, or several different ones, so that there is variety in the choice.
What is better than glass, nylon and polyethylene?
Unlike metal, lids made of glass, nylon and polyethylene preserve the freshness and value of mushrooms better. With proper preservation, even fried preparations will be tasty and aromatic, as if straight from the frying pan.
Of course, jars can only be stored under such lids in a cold place. Refrigerator shelf, unglazed balcony in winter (at temperatures up to 0 degrees) and cellar.
How to prepare honey mushrooms for the winter without vinegar?
Not everyone likes pickled mushrooms. In addition, this preparation option is simply not suitable for use in preparing many dishes. But there are other ways to prepare honey mushrooms for the winter, where vinegar is not required. Mushrooms can be pickled or frozen, and you can also make caviar from them.
One of the methods of preparing honey mushrooms for the winter that has become widespread recently is freezing. Mushrooms can be frozen:
- fresh - rinse honey mushrooms, cut large specimens, dry on a towel, place on a plastic tray or bag in 1 layer and put in the freezer, setting the deep-freeze mode, if available. When the mushrooms are frozen, pack them in plastic bags, preferably in portions;
- in boiled form - put the prepared honey mushrooms in a pan with water, bring to a boil, cook for 5-10 minutes. Then remove the mushrooms with a slotted spoon and cook them in new water until tender. Then remove the mushrooms and dry them on a towel. Once they have cooled, place them in plastic containers and place them in the freezer;
- fried - rinse the mushrooms in water, let it drain, fry without oil until the moisture leaves. Then add vegetable oil, fry until tender, then place them in a colander. When the oil has drained and the mushrooms have cooled, transfer them to containers and put them in the freezer.
Preparing honey mushrooms without vinegar
Mushroom caviar is also good in winter. For 4 liters of honey mushrooms you need to take 2 onions, 4 cloves of garlic, half a glass of vegetable oil, salt and black pepper to taste.
Preparation:
- Boil the peeled and washed mushrooms, draining the first water after 10 minutes from boiling. Pour in new water, cook for another 10-15 minutes;
- drain the water, wait until the honey mushrooms have cooled, and then pass through a meat grinder;
- chop the onion, fry it until golden;
- add mushrooms minced in a meat grinder to the onion;
- simmer for 30 minutes over low heat, then add salt, pepper, and chopped garlic. Stir, keep on fire for a few more minutes;
- put it hot in a sterilized jar, pouring a little vegetable oil, previously boiled, on top;
- close with a sterilized lid. When cool, refrigerate for storage.
Real reviews
- Yulia Viktorovna, 31 years old
My mother has been storing mushrooms under metal lids all her life. I don’t know why everyone doesn’t recommend this method...
- Maryana Leonidovna, 27 years old
I prefer to cover the blanks under glass. Taste qualities are preserved, and the value of the product remains high.
- Evgeniy Pavlovich, 44 years old
It doesn't matter how you close the mushrooms. The most important thing is to follow the conservation rules and not neglect the storage rules. If the recipe says that boletus can be stored under nylon covers for no more than 3 months, you should not increase the period at your discretion. Then nothing will harm your health, and your family will be healthy!
- Maxim Olegovich, 59 years old
During my life I have heard many cases about how people undermine their health due to violation of data recommendations during conservation. But this is the first time I’ve heard about the dangers of lids! It seems to me that people create problems for themselves.
Before asking yourself what kind of lids are best to cover pickled mushrooms, you should carefully read the recipe. The descriptions usually mention what material the workpiece should be made of. We are talking not only about the contents, but also about the cans and lids themselves. Well, if the step-by-step preparation does not talk about this, you should make a choice yourself, between glass, metal, nylon or polyethylene.
Storing salted mushrooms
Written by Nikolay Budnik and Elena Mekk.
Many mushroom pickers are faced with the question: how to store harvested mushrooms in a city apartment? This is especially true for salted mushrooms. We will share our many years of experience.
We salt mushrooms mainly in a cold way in buckets, tanks, and pans. Place a cotton cloth on the mushrooms, then a lid or saucer (so that the distance to the walls is 0.5 - 2 centimeters), then a squeeze (usually a three-liter jar with the required amount of water). The mushroom juice should cover the mushrooms. In this form they are salted on the balcony for 30 - 40 days.
When the mushrooms are salted, we put them in jars of the required size, filling them tightly, without voids. The mushrooms should almost reach the top of the jar. A cotton cloth soaked in vodka is placed on them. VODKA IS NEEDED TO PREVENT MOLD GROWING! After this, the mushrooms are crushed with sticks placed crosswise over the shoulders of the jar. These sticks are also moistened with vodka.
Juice should appear above the mushrooms, covering them by 1 - 2 centimeters. If there is not enough juice, you can add salted water (1 tablespoon per liter of boiled water). The top of the jar is closed with a thick plastic lid with a side, also soaked in vodka. We also tried to use metal screw caps, but under them the mushrooms dried out more and were preserved worse.
In this form, salted mushrooms can be stored in a cool place until the next harvest, or even longer. We usually store mushrooms in a cupboard under the window. You can use a refrigerator, a floor near the balcony, and a caisson - whoever has what options. The main thing is that the mushrooms do not freeze in the cold and do not become acidic in the heat.
1. Ready-made salted mushrooms are compacted tightly into glass jars so that there are no voids left.
2. Bending sticks are split off from a pine or spruce block. This manufacturing method is very productive.
3. Sticks, cloth and lid are disinfected with vodka.
4. The brine should appear above the mushrooms.
5. In this form, mushrooms can be stored for one to two years!
Small videos about storing mushrooms in a city apartment.
How to properly fill jars with mushrooms.
How to close jars for long-term storage of mushrooms
How to store a started jar of mushrooms in the refrigerator
Salted mushrooms after a year of storage
. And now a big film about storing salted mushrooms.
Juice should appear above the mushrooms, covering them by 1 - 2 centimeters. If there is not enough juice, you can add salted water (1 tablespoon per liter of boiled water). The top of the jar is closed with a thick plastic lid with a side, also soaked in vodka. We also tried to use metal screw caps, but under them the mushrooms dried out more and were preserved worse.
Canning honey mushrooms: pickling
- The easiest and fastest way to preserve honey mushrooms is pickling. To do this, prepare the mushrooms by sorting and washing them, as well as a number of spices and seasonings for the marinade - vinegar, salt, sugar, bay leaf, garlic and peppercorns.
- Sort and wash all the mushrooms. Be very careful, even if you know that you collected the mushrooms carefully - it is better to double-check that these are real honey mushrooms. You can soak them, although this will take a long time (2-3 days; and remember to change the water three times a day), or you can boil them for about 15 minutes in salted water. It is best to boil twice, and drain the first water too.
- Mix the marinade (without vinegar) and put it on the fire, and when it boils, pour honey mushrooms into the pan. Let them simmer for 5 minutes; then add vinegar.
- Boil for another 5 minutes and then pour into pre-washed and sterilized jars.
If you want to eat mushrooms one of these days, let the jars cool and put them in the refrigerator, and if you are preparing them for the winter, sterilize them in boiling water for 20 minutes and then roll them up.
Ingredients for making pickled mushrooms:
2 kg of honey mushrooms, 2 tablespoons of sugar, 4 teaspoons of salt, 3 bay leaves, 6 black peppercorns, 4 cloves, 3 cinnamon sticks, 3 teaspoons of vinegar essence.
To prepare, prepare the marinade. To do this, bring 1 liter of water to a boil, add bay leaf, pepper, cloves, salt, sugar. Cook the marinade for 3 minutes. Add vinegar to the marinade, stir, boil and remove the pan from the heat. Peel the mushrooms, wash them well and drain in a colander. Cover the mushrooms with cold water, bring to a boil and drain. Pour cold water over the mushrooms again, add salt and bring to a boil, skim off the foam with a slotted spoon. Cook the mushrooms for 15 – 20 minutes. The mushrooms are ready when they begin to settle to the bottom of the pan. Remove the pan from the heat and let cool completely. Using a slotted spoon, place the mushrooms in the prepared jars to 2/3 of the height. Fill the mushrooms with marinade up to the neck and close with screw caps. Turn the jars upside down. When the mushrooms have cooled, place them in the refrigerator.
Hearty delicious honey mushrooms, recipes for the winter
Honey mushrooms are delicious autumn mushrooms. They are usually valued less than milk mushrooms or white milk mushrooms, mainly due to their small size (of which the tough stem takes up most of it) and the fact that they are too easily confused with the very poisonous false mushrooms. But experienced mushroom pickers can’t go wrong when collecting them, and canned mushrooms are no less tasty than “noble” white mushrooms or crispy milk mushrooms.
Honey mushrooms are salted and pickled, as well as dried, frozen and preserved in more exotic ways - for example, pickled in Korean.
- Type of dish: preparation for the winter
- Subtype of dish: mushroom dish.
- Number of servings out: 8-10 servings.
- Weight of the finished dish: 500-600 g.
- Cooking time: .
- National cuisine to which the dish belongs: Russian, Ukrainian.
- Energy or nutritional value of the dish: 39 kcal
