✅ When can you eat pickled mushrooms after pickling? After how many days can you eat pickled mushrooms

How many days after preservation can you eat pickled mushrooms?

There is an opinion that pickled mushrooms should sit for at least a week after preservation. But it is quite possible to eat them earlier. I think that 2 days is enough.
Once at a friend’s house they ate pickled honey mushrooms the very next day. True, we ate a little, but we were still afraid. But there were no surprises. And in recipes for pickling mushrooms they say that you can eat it after 2 days. It all depends on the marinade. There are very quick and tasty recipes for pickling chanterelles, milk mushrooms, and champignons. And they are fast because the marinade takes about 20 minutes and you can eat such mushrooms within a few hours. For example, this recipe https://www.bolshoyvopros.ru/questions/93458-kakie-suschestvujut-recepty-marinova nija-gribov-lisichki.html

If the preservation involved sterilization, and this is the kind of preservation that is usually done under artisanal conditions in the kitchen, then pickled mushrooms, as well as pickled vegetables, can be done the next day, when the jars have cooled.

depends on the mushrooms...on the quality of the marinade.

Pickled mushrooms are a semi-finished product. It is not recommended to store them for more than a year! They require additional processing before use, especially if they have been stored for several months. Along with the filling, pour the mushrooms from the jar into the pan, add a little cold boiled water (to boil). After 25 minutes of boiling - not earlier! – you can try mushrooms (during this time, the toxin produced by botulinus spores should be destroyed, if any). If there is little salt in the mushrooms, add it; if there is a lot, dilute the filling with water; You can add citric acid or vinegar, as well as spices, if desired. After boiling the mushrooms for another 5 minutes after testing, cool them and serve. Canned food processed in this way is stored in the refrigerator, but no more than 2 days.

Pickled mushrooms can be eaten after 25-30 days. Store them in a cool, dry and dark place (not higher than 6° C). When mold appears, it is removed, the mushrooms are digested, washed in boiling and divided water, placed in clean, baked jars and filled with fresh marinade.

Mastic toppers

Today I’m telling you and showing you how to make beautiful, spectacular, and incredibly time- and labor-saving fondant toppers for a children’s cake! At the same time, we’ll learn how to work with sugar and wafer paper, the topic is interesting, the material has great potential, but we’ve never written anything about it, we need to improve!

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I will demonstrate it using the example of a children's cake with Fixies. I recently had a story with him that is probably familiar to every home pastry chef. Nine in the evening, the doorbell rings - neighbors. Cake for tomorrow. To kid. With the Fixies! “He’s asking very much - he really wants it - it’s a birthday - how would it be without a cake - help me out!” The situation, frankly speaking, is not pleasant, and the most reasonable thing is to refuse, but how? After all, people are not completely strangers. And Fiksikov, meanwhile, wants almost everyone. In general, in such cases, if you can’t refuse, and you don’t know how to draw, the only way out is printing on sugar or wafer paper and mastic toppers. Well, don’t sculpt the whole company, really?

The only condition is the opportunity to make this same sugar or waffle picture somewhere. To print, you need a printer, and not necessarily a special confectionery one (I’m not even sure that such exist), but filled with cartridges with food coloring. The service of printing on edible paper is provided by some confectionery stores, as well as private confectioners at home, those who have purchased a printer and cartridges. So that the paint does not dry out and the printer serves for a long time and properly, you need to print pictures at least once a day, which is why almost everyone who has this printer does not refuse those who want to make sugar pictures. You just need to find a person who lives near you, write to him, agree on a price, send him the file in a jeep and agree on a time when you can pick up the finished picture.

You can print with food dyes on both sugar and wafer paper. Sugar is denser, the image on it is brighter, but it is usually a little more expensive. What to use is up to you.

Here is my sugar picture.

You see, it is packed in a zip bag (in this form, including a large thick envelope, the store where I print gives the pictures to clients is very thoughtful and pleasant). If you are not going to use the picture right away, store it in a ziplock bag: it will not allow air to pass through, and your picture will retain its inherent slight flexibility. From a long stay in the open air, sugar pictures dry out, become brittle and brittle. But this, by the way, does not threaten the waffle, but it is brittle in itself.

Let me show you the sugar picture closer. It is slightly rough, and the print is quite bright. The paper itself is glued to a thick film.

Here you can roughly understand the thickness.

So, let's make a topper for a children's cake!

...along the contour, with a slight indentation, however, as you like.

Take a piece of mastic, which dries quickly. This could be gelatin mastic (but it is not at all tasty, in my opinion, and becomes very hard; I decided that if children decide to chew on the topper, it could simply be dangerous for their teeth)) or purchased mastic like Vizyon or “Top -product”, to which you can add SMS (powder, sold in confectionery stores) to speed up drying. However, if you have time, you can do without SMS, it will just take longer to dry.

I have here white vanilla mastic “Top Product”, probably the most budget-friendly one today, but very good.

I added a pinch of SMS.

Kneaded it. Rolled it into a ball and flattened it slightly.

Rolled it out to a thickness of 5 mm (it can be thinner, depending on how thick your skewers are).

I attached a picture. I drew a stack around the outline.

Cut it out. This must be done very carefully!

I inserted the skewer a few cm deep so that it would hold well. The thickness of the skewer must be completely immersed in the mastic! In other words, when rolling out the mastic, take into account the thickness of the skewer.

Lubricate the mastic with a thin layer of decorgel (can be replaced with honey diluted in water), very lightly and evenly.

We remove the film from the picture.

Carefully glue the image to the mastic.

Our topper is ready!

Let it dry and you can add it to the cake!

Drying time depends on many factors: mastic, topper size, room humidity. This little Nolik made from Top Product mastic with the addition of SMS dried in at most an hour.

And here is the whole bunch. Bright and beautiful! And most importantly - quickly, if there is somewhere to print the picture.

A solution for those who need everything at once for a 1 kg cake)

Here are our fondant toppers on the cake.

Well, the whole cake.

The cake has a minimalist design. The only decorations are toppers made of mastic and screws, also made of mastic. It was an urgent cake, as you understand, so I had to do everything very quickly and a silicone mold from the CakeUp store literally saved me in that situation. I simply sprinkled it with cornstarch, took small pieces of mastic, painted them in the desired colors, filled the recesses with them, ran a knife along the surface of the mold, holding it flat and cutting off the excess mastic, and took out the parts!

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If you have time, you can let them dry a little or freeze them in the freezer, they will come out even better. But even so, in a hurry the result is excellent!

The mold with numbers, by the way, is also from the same store. And the stand))) In short, I have a lot of everything from there) But what can you do if the things are really worthwhile!

We work with waffle paper in the same way. Well, or almost: the image on it is not as bright as on sugar paper, so you can often find a recommendation to cover it with decor gel on top. This way it will indeed become much brighter, but it will acquire a gloss, and not everyone likes it. The waffle also comes in waves more often, but I think it's a matter of practice.

The cake has a minimalist design. The only decorations are toppers made of mastic and screws, also made of mastic. It was an urgent cake, as you understand, so I had to do everything very quickly and a silicone mold from the CakeUp store literally saved me in that situation. I simply sprinkled it with cornstarch, took small pieces of mastic, painted them in the desired colors, filled the recesses with them, ran a knife along the surface of the mold, holding it flat and cutting off the excess mastic, and took out the parts!

How soon can you eat pickled trumpets? How to pickle volushki correctly?

There are many types of mushrooms. For most of them, the marinade recipes are the same. But there are mushrooms that require special cooking conditions. These include waves. So how to marinate them correctly? Everything will work out great if you remember a few secrets. Now a little more detail.

How to properly prepare waves?

First of all, you should cut off the wavy edge from the mushrooms. Then wash the product thoroughly. Inspect each wave for damage. If you notice something that you don’t like, it’s better to throw the mushroom in the trash.

After this, fill the waves with water. Then put it in a cool place, since the mushrooms should be soaked for 24 hours. Change the water at least 3 times.

How to pickle volushki correctly?

After a long wait, drain the liquid containing the mushrooms. Then fill the waves with clean water. Cook for 20 minutes after boiling over medium heat. Skim off the foam periodically. If there are a lot of mushrooms, then boil them in portions. After this, drain the frills in a colander. Now prepare the required amount of marinade using the following proportions. Pour 1 liter of water into an enamel pan. Add a few bay leaves, the same number of black peppercorns and allspice, a couple of cloves, a pinch of dill seeds, 1 teaspoon of salt and twice as much sugar. Bring the mixture to a boil and add the mushrooms. Cook the volushki in the marinade for 20 minutes after boiling again.

Prepare the dishes in advance: wash and sterilize glass jars. Place mushrooms in them and fill with boiling marinade to the top. Now add vinegar essence (1 teaspoon for each liter jar). Then screw on the scalded metal lids. Turn the jars over. Cover them with something warm (a blanket). After complete cooling (after about a day), remove the pickled trumpets to the pantry or basement.

Quick recipe for marinating porcini mushrooms with 9% vinegar and garlic

1. Soak the mushrooms for 15 minutes in cold water to make them easier to peel.

2. Use a knife to remove any stuck dirt.

Today our company included not only porcini mushrooms, but also boletus and boletus, they will also be very tasty when marinated.

These are the beauties:

2. Cut them into pieces 3-4 cm, the legs into circles about a centimeter thick. Place in a saucepan and cover with cold water.

3. Place on the stove, let it boil, at this moment a lot of foam will appear, you will need to remove it all, otherwise it will stick to the mushrooms and it will not be easy to wash it off. Cook for 5-7 minutes at low boil.

4. Drain the water, carefully rinse the mushrooms, add water again and cook for another 5 minutes. A little foam will appear again, skim it off.

5. Pour a liter of cold filtered water over the mushrooms in a saucepan, having previously dissolved salt and sugar in it. Add pepper, cumin and cloves. Bring to a boil and cook for 5 minutes.

6. Peel the garlic, you can take any amount of it, if you like pickled garlic, cut it into not too thin slices and put it in the marinade.

7. Add the bay leaf, turn off the heat, pour in the vinegar and stir gently. Leave to cool on the stove.

8. When the porcini mushrooms in the garlic marinade have cooled completely, use a slotted spoon to transfer them to a liter jar or a couple of smaller jars.

You need to arrange it so that the mushrooms occupy no more than 3/4 of the volume of the jar, otherwise there will be no room left for the marinade.

You can eat your mushroom snack the very next day.

Instant pickled porcini mushrooms must be stored in the refrigerator.

Wild mushrooms, marinated for the winter: recipe with photos. How to pickle wild mushrooms.

Cooking time: 30-40 minutes (plus 24 hours for marinating).

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Calorie content per 100 g - 30 kcal.

With the beginning of autumn, the season of forest mushrooms traditionally begins - the most favorite time for avid mushroom pickers. It must be said that picking mushrooms is not only an exciting and enjoyable activity. Wild mushrooms are much healthier than store-bought champignons and, what’s more, much tastier (edimihudeem.info). If there are people in your family who understand the types of mushrooms and know how to collect them, then we can say that you are very lucky. All you have to do is learn how to properly process and cook these mushrooms. Wild mushrooms are dried, pickled, and boiled. Some mushrooms can be fried without first boiling, for example, white or Polish. However, all other types still need to be prepared before using them for preparing various dishes. Well, if you have collected a lot of mushrooms, then you can marinate them. By the way, by using this recipe and rolling them into pre-prepared jars, you can save them for the winter. They are not difficult to prepare, but in winter you will have homemade pickled mushrooms, which can be used as a snack or in preparing all kinds of salads. You can also eat them immediately; the dish will be ready for use on the second day.

So take:

2 tbsp. l. with a heap of salt.
3-5 tbsp. l. sugar (depend on your preferences).
10-15 peppercorns.
2-3 bay leaves.
5-7 pieces of cloves.
1 incomplete glass of 9% vinegar (10-12 tbsp.).
Forest mushrooms.

Clean the mushrooms, cut off spoiled and wormy areas. If the mushrooms are large, cut them into pieces, leave the small ones as is.

Boil water in a saucepan. Pour the mushrooms into it, wait until it boils again and cook for 5 minutes. Don't go far, there is usually a lot of foam during the first cooking. Then drain the mushrooms in a colander and rinse with running water.

Boil the water in the pan again, add the mushrooms again, but now cook for about 20 minutes. At the same time, prepare the marinade. Dissolve 2 heaped tablespoons of salt and 3-5 tablespoons of sugar in a liter of water. Add spices. Boil, pour vinegar into the brine. When the mushrooms are ready, drain them again in a colander and rinse them again (eat and lose weight info). Pour in the prepared brine and boil for 5 minutes. Leave it for a day in a cool place (after the pan with mushrooms has cooled, you can put it in the refrigerator).

After a day, the mushrooms can be removed and eaten. Don't forget to add chopped onion into rings.

If you want to roll them up for the winter, then sterilize the jars. Half-liter ones need to be sterilized for 3-4 minutes, pour boiling water over the lids. Boil the mushrooms again in the same marinade for literally 2-3 minutes. Transfer to jars.

Roll it up. Then turn the top upside down, wrap it up and leave it in a warm place until it cools completely. When they cool down, you can transfer them to a cool place, where they will be stored all winter.

Greetings, my dears! The mushroom season is in full swing, so we’ll deal with them today. In previous articles, we discussed in detail how to marinate boletus and how to salt milk mushrooms. Today we will learn how to quickly prepare marinated champignons.

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So, to begin with, it should be noted which mushrooms are best to choose for preparations. Of course, young champignons (lighter) of small or medium size are better. It is advisable that you use fruits of approximately the same size for cooking.

Special mention should be made about cooking champignons. The fact is that these mushrooms produce their own juice perfectly, so when cooking, it is not necessary to add water to them or do it in very small quantities. Bon appetit!

Pickled trumpets without sterilization. Pickled trumpets for the winter - a proven, tasty recipe

Preparing mushrooms for the winter

Recipe for making pickled mushrooms for the winter with step-by-step photos and detailed

After reading the article, you will get acquainted with the original recipe for pickled mushrooms for the winter. Find out how to easily and quickly get a delicious, aromatic and savory snack for the whole family. A few simple culinary tips will help you avoid possible mistakes in the cooking process. You will also have the opportunity to share your opinion about the recipe in the comments below the article.

Kitchen appliances and utensils: kitchen scales, measuring stick, deep saucepan - 2 pcs., slotted spoon, teaspoon, tablespoon, jar, sealed lid, hob.

Step-by-step preparation

Fill 1 kg of volushki with water and cook them for 20 minutes, constantly skimming off the foam.
Pour 1 liter of water into a separate pan and put it on the fire.
Add 1 tbsp to the water. l. salt, 2 tsp. sugar, 4 cloves, 10 peppercorns and 2 bay leaves.
Transfer the volushki to the resulting marinade and cook them for another 20 minutes.
Pour the marinade along with the mushrooms into a sterilized jar and add 1 tsp. vinegar essence.
Close the jar with an airtight lid.

Before pickling, be sure to soak the mushrooms in salted water for 1 day. Mushrooms pickled using the proposed method retain their natural taste and pleasant aroma. And the presence of spices gives the appetizer the necessary piquancy and spiciness. Before serving, the dish can be poured with vegetable oil, sprinkled with herbs and onion rings.

Useful cooking tips

After the volushki have been collected, they must be prepared within 6 hours.
For canning, you need to choose young, healthy, clean mushrooms that do not have wormholes or signs of rotting.
Be sure to cut off the stems of the flukes, 0.5 cm away from the cap.
Do not neglect soaking the mushrooms in salted water. This is necessary to eliminate bitterness and get rid of insects.

If the recipe requires jars to be sterilized in advance, this is done by steaming:

jars and lids are washed with detergent and steel wool;
fill a metal bowl or pan with water 7-10 cm deep;
put the container on the stove, boil, then turn the heat down a little;
Take turns placing the jars with their necks in the water. When the inside of the container is covered with steam and the bottom of the jar is hot, the container is sterilized, you can pull it out and place it on a towel.

Also immerse the inside of the lids in boiling water for 5-7 minutes, then remove them using a spatula and place them on a towel.

You can put everything in at once if the water covers them completely.

It is recommended to consume the pickled snack 3-4 weeks after preparation. This will be enough for the mushrooms to soak in the marinade and spices, release their juice and “reach” the desired condition.

Assorted mushrooms can be used to prepare vegetable and meat soups, vegetable side dishes, stews with vegetables, various meat casseroles with mushrooms and cheese, or as an independent appetizer, seasoned with onions and olive oil.

It won’t be long before our tables everywhere will be decorated with pickled mushrooms, delicious, spicy and aromatic. And we really hope that not a single jar of mushrooms will cause trouble this coming winter. Because everyone will read this article and be sure to follow all the simple but very important rules of “mushroom safety.” And pickled mushrooms will become the safest and most delicious hit of winter!

Pickling mushrooms, storing pickled mushrooms

Pickling mushrooms is a method of preparing them using acetic or citric acid, spices, salt and sugar. First of all, tubular mushrooms are suitable for pickling - porcini mushrooms, boletus mushrooms, boletus mushrooms, boletus mushrooms, and autumn mushrooms. You can pickle honey mushrooms, rows of mushrooms, brilliant greens, plump mushrooms, and some other lamellar mushrooms. The mushrooms of the day of pickling are taken young, strong and without the slightest worminess. It is advisable to marinate each type of mushroom separately, but you can mix them in any ratio.

Fresh mushrooms are sorted by size and type, overripe, flabby, and wormy ones are removed, and any adhering leaves, moss, soil, and sand are removed. For butternuts, you also need to remove the skin from the cap, as it imparts bitterness.

The root roots of sorted mushrooms are cut off and damaged areas are cut out. It is recommended to divide large mushrooms into caps and stems and cut them into pieces; small ones can be pickled whole. The stems of large mushrooms are cut crosswise into small pieces and marinated independently.

To protect mushrooms from darkening due to contact with atmospheric oxygen, they can be placed in cold water, to which 1 teaspoon of salt and 2 g of citric acid (per 1 liter of water) have been added.

You can cook the marinade together with mushrooms in order to preserve as much as possible the aroma and specific extractive substances in the product that give mushroom dishes their special taste. In this case, the marinade turns out to be, indeed, more saturated, but does not always have a pleasant appearance - it is dark, cloudy, viscous, often with debris from the mushrooms crumbled during the cooking process.

Another way is to pre-boil the mushrooms intended for pickling and place them in the boiling marinade ready-made. With this method, the marinade turns out lighter, cleaner and more transparent, but is inferior to the product prepared using the first method in terms of the strength of the mushroom smell and taste.

In a refrigerator

You can store both raw mushrooms in the refrigerator and keep them there after processing. Storage periods and conditions vary depending on the chosen processing method.

Reference. For freezing, it is better to take small and non-wormy specimens. But if you have a lot of large mushrooms, then it is better to simply cut them into pieces; this will not change the taste.

Fresh boletus should be placed on the refrigerator shelf, the temperature of which does not exceed + 5 degrees. How to do it right:

Frozen mushrooms should be placed in a regular bag, where they will not become saturated with foreign odors.
If you cook the fruits before putting them in the freezer, they will lose some of their volume during the cooking process and take up less space.
Before freezing, you need to clean and sort them.
Boil the butter for 8-10 minutes, pour into a colander, drain off excess water and dry thoroughly. Then put it into bags or containers, and then put it in the freezer.

Cooking mushrooms in marinade

The prepared mushrooms are placed in a colander, immersed several times in a bucket of cold water, allowed to drain, and then immediately boiled in the marinade.

Pour water into the pan (0.5 cups per 1 kg of prepared mushrooms), add vinegar and salt, then add the prepared mushrooms and start cooking. When the water boils, you need to remove the resulting foam and cook for another 20–25 minutes, and the mushrooms must be carefully stirred all the time to ensure even boiling. The foam that forms on the surface is removed with a slotted spoon. When cooked, the mushrooms themselves release juice and become covered with liquid.

When the mushrooms are ready (settle to the bottom), you need to add spices (bay leaf, pepper, cloves, cinnamon, dill), 10 g of sugar, 2 g of citric acid, and then bring to a boil again and immediately evenly pack into prepared, heated a couple of cans.

If there is not enough marinade, you can add boiling water to the jars.

The jars are filled just below the top of the neck and covered with lids. Then they are placed in a pan with water heated to 70°C for sterilization, which is carried out at low boil for half an hour.

For 1 kg of mushrooms you usually take:

salt 0.5 tbsp. spoons,
vinegar - 0.5 cups,
bay leaf - 1 leaf,
pepper, cloves and cinnamon 0.1 g each,
dill - 2-3 g.

Hot marinating method

Prepared mushrooms of various types are immediately dipped into the boiling marinade and cooked for 15 - 30 minutes, guided by the cooking time and the color of the marinade, until the mushrooms settle to the bottom.

Prepare the marinade like this for 1 kg of mushrooms:

0.5 glasses of water;
0.5 cups vinegar 6%;
2 tablespoons salt;
1 teaspoon sugar;
2 bay leaves;
6 black peppercorns;
2 pieces of cloves.

Cook the mushrooms, stirring and skimming until cooked, and then while hot, place the mushrooms with the marinade into jars, do not close until they cool. Pour a layer of vegetable oil into the cooled mushrooms, cover with a nylon lid and place in the refrigerator.

Cooking mushrooms separately from the marinade

The prepared mushrooms are placed in a colander, immersed several times in a bucket of cold water, allowed to drain, after which the mushrooms are placed in an enamel pan and boiled in salted water (50 g of salt and 2 g of citric acid are added to 1 liter of water). The foam that forms during cooking is removed using a slotted spoon. Cooking can be considered complete as soon as the mushrooms sink to the bottom. They are placed in a colander to separate the liquid, placed in jars and filled with pre-prepared marinade.

The marinade is prepared as follows. Pour two glasses of water into an enamel pan, add a teaspoon of salt, 10 g of sugar, 6 grains of allspice, 1 g of cinnamon and cloves, 3 g of citric acid, heat to a boil, add 5 tablespoons of 6% table vinegar, bring again to a boil. After this, the hot marinade is poured into jars, which are filled just below the top of the neck, covered with prepared lids and sterilized with low boiling water for 40 minutes. After sterilization, the mushrooms are immediately sealed and placed in a cool place.

If the recipe requires jars to be sterilized in advance, this is done by steaming:

jars and lids are washed with detergent and steel wool;
fill a metal bowl or pan with water 7-10 cm deep;
put the container on the stove, boil, then turn the heat down a little;
Take turns placing the jars with their necks in the water. When the inside of the container is covered with steam and the bottom of the jar is hot, the container is sterilized, you can pull it out and place it on a towel.

Also immerse the inside of the lids in boiling water for 5-7 minutes, then remove them using a spatula and place them on a towel.

You can put everything in at once if the water covers them completely.

It is best to marinate noble mushrooms included in the first and second categories. They do not need to be cleaned, soaked and boiled several times, draining the water each time. It is enough to rinse the fruits under water to begin preparations. This list includes: porcini and Polish mushrooms, obabka, champignons, oyster mushrooms, chanterelles and saffron milk caps.

Storing pickled mushrooms

Pickled mushrooms are stored in a cool room at a temperature of about 8°C. They can be eaten 25–30 days after pickling. If mold appears in the jars, the mushrooms should be thrown into a sieve or colander, rinsed with boiling water, make a new marinade according to the same recipe, digest the mushrooms in it, and then put them in clean steamed jars and fill them with marinade again.

Sources:

https://www.bolshoyvopros.ru/questions/96557-cherez-skolko-dnej-posle-konservacii-mozhno-est-marinovanye-griby.html https://zdorovecheloveka.com/stati/cherez-skolko-mozhno-est -marinovannye-volnushki-kak-pravilno-marinovat-volnushki https://gribnik-club.ru/marinovanie-gribov.html

Storing Fried Butter

After collecting and pre-cleaning, mushrooms should be fried. Fried boletus can be eaten immediately or left for long-term storage.

How to properly store boletus after frying:

Sort, cook, fry the fruits in sunflower oil until they turn golden brown.
Place on paper towels to allow the fruiting bodies to absorb excess oil.
Place in sterile jars and close the lids well.
Place the jars in the refrigerator on the shelf closest to the freezer compartment.

Making marinated champignons in jars without water

A very tasty and unusual recipe for quick preparation of mushrooms in marinade. No water is used here at all, so the champignons are obtained in their own juice.

Take:

Champignons – 500 gr.
Vegetable oil – 150 ml
Vinegar 9% – 50 ml
Black peppercorns – 8 pcs.
Allspice – 8 pcs.
Bay leaf – 2 pcs.
Salt – 1 tablespoon
Sugar – 1 tablespoon
Onion – 1 pc.
Garlic – 2 cloves

Cooking method in stages:

Wash the mushrooms thoroughly and cut off the edges of the stems.

Prepare a delicious marinade: mix vegetable oil, vinegar, salt, sugar, pepper and bay leaf in a bowl.

Heat the champignons in a frying pan for 5 minutes, then add our marinade to them. Keep the mushrooms on medium heat for another 10 minutes.

We cut onions and garlic.

Remove the champignons from the heat and add onion and garlic to them. Mix well, cover with a lid and wait to cool at room temperature. After this, the mushrooms can be served immediately!

Canning mushrooms - tips

Making homemade mushroom preparations is not difficult, if you take into account the recommendations of experienced housewives. Once again about how to preserve mushrooms that can surprise a gourmet:

Choose mushrooms of the same type.
Drain the first decoction, especially if you plan to harvest mushrooms from the forest.
Don't put too many spices.
Place mushroom pieces in sterile jars and pour boiling marinade over them.
Serve the prepared mushrooms as a separate dish or as a salad with pickled cucumbers, zucchini, eggplant and onions.

Honey mushrooms marinated without vinegar with citric acid

Due to digestive sensitivity or heartburn, some people avoid drinking vinegar. Therefore, this mushroom recipe should be in your culinary arsenal.

Don’t worry, the absence of such an ingredient as vinegar will not negatively affect the taste of pickled honey mushrooms. A worthy replacement would be citric acid or lemon juice, and the abundance of spices will only emphasize the unique taste of honey mushrooms.

For this recipe you will need:

2 kg of mushrooms (honey mushrooms);
1 level teaspoon of citric acid (can be replaced with 1 tablespoon of lemon juice);
5-6 laurel leaves;
2 tbsp. spoons of granulated sugar;
1.5 tbsp. spoons of salt;
cloves (about 7-8 pcs);
6 black peppercorns.

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To make the appetizer more piquant, add another onion, diced or half rings, or chopped garlic.

The process of preparing the product consists of purification. To do this, rinse the honey mushrooms 2-3 times, first discarding the rotten ones. If a small area of the mushroom is damaged, you can carefully cut it off with a knife and use the rest. After washing, it would be a good idea to also soak the product in salted water for 15-20 minutes.

Now you can start cooking. The honey mushrooms should boil for approximately the same amount of time as they were soaked: that is, about 15 minutes. After that, transfer them to a sieve and let dry. Dissolve the dry ingredients in a liter of water.

Place the mushrooms in the brine and start cooking. This process lasts 30 minutes, but it is better not to leave the stove during this time. Keep an eye on the fire - it should be small, and remove the resulting foam.

Another important point - do not cover the pan with a lid for the entire half hour. This will help keep the temperature low and the mushrooms will not boil over. Distribute the finished product into sterilized jars, close the lids and place in the cold. According to this recipe, the dish is ready to eat the next day.

Bluelegs

A variety of rowing with a purple leg is popularly affectionately called blueleg. Anyone who has collected these mushrooms knows that they are beautiful and unpretentious; in soil rich in humus, a lot of them grow. So much that one day the question arises: how to pickle bluelegs. Mushrooms are boiled for the winter, poured with marinade, and sealed in glass jars, and bluelegs are no exception.

Ingredients:

Bluelegs – 2 kg;
salt – 2 tbsp. l.;
sugar – 2 tbsp. l.;
black pepper, allspice (peas) – 5-7 pcs.;
cherry, currant, oak leaves - 2-3 pcs.;
vinegar - 2 tbsp. l.;
garlic – 4-5 cloves.

Cooking method:

Before you start pickling mushrooms, wash them, boil them for 10-15 minutes and rinse again.
Boil a liter of water, add all the ingredients of the marinade, except vinegar. Cook the mushrooms in the brine for about fifteen minutes. Season the marinade with vinegar and simmer for another five minutes.
The mushrooms are ready. Place them in jars, fill them with boiling liquid, and seal them.