One of the universal ways of harvesting an abundant harvest of mushrooms is their marinating. At the output, you get a perfect cold appetizer, which will help to diversify your favorite dishes with pleasant sourness or become an independent decoration of any table. To boast with your skills of a mushroom picker and a cook, you will be able to realize one of our recipes for pickled mushrooms for the winter.
Recipes cooking mushrooms pickled for the winter
Even without taking into account what kind of mushrooms you are going to lay out on the banks, this marinade will be an ideal addition to your crop. Cooked according to the old Polish recipe, it is rich in the taste of spices, so you do not have to be content with the usual salted mushrooms.
Ingredients:
- mushrooms - 2.2 kg;
- berries of juniper - 6-10 pieces;
- dried fennel, fenugreek - 1 teaspoon;
- cloves of garlic - 2 pcs .;
- Freshly ground pepper - 2 tsp.
Preparation
Before pickling mushrooms for the winter, they should definitely remove any dirt, and then boil in salted boiling water for about 5 minutes. Cooked mushrooms are pre-dried on paper towels.
Mix all spices with chopped garlic. The bottom of the plastic container is covered with salt and mushrooms spread over it. Top with their herbs and another generous pinch of salt. Repeat the order of the layers until you fill the chosen dishes, place the oppression on top and leave the mushrooms in a cool and dark place for 4 days. After the first day, check whether the mushrooms have allocated enough moisture to cover the contents of the jar, if not, then weld the salted solution (1 liter of water + 2 tablespoons of salt) and pour it over. After four days, place the mushrooms in sterile jars and leave them in the refrigerator for storage - they will stand all winter.
Marinated mushrooms for the winter
Especially valuable are the fleshy white mushrooms, which are able to fill the dish with the aroma of the forest by their presence alone. Add the pickles cooked according to this recipe into salads, stews and soups, or serve just like that.
Ingredients:
- white mushrooms - 10 pcs .;
- olive oil - 240 ml;
- apple cider vinegar - 45 ml;
- garlic cloves - 1 piece;
- lemon peel - 1 tbsp. a spoon.
Preparation
Pre-cleaning the mushrooms from possible contamination with a towel, generously sprinkle them with salt and leave for half an hour. Separate liquid wring out and pour out, and mushrooms themselves put into a clean container. Place the jars sterilized, and in the meantime, combine half a glass of water in the saucepan with olive oil, vinegar, chopped garlic and zest. Add a tablespoon of salt to the marinade. Spread the mushrooms in a sterile container and cover with a boiling marinade. Quickly roll up.
Recipe for pickled champignons mushrooms for the winter
Ingredients:
- champignons - 1,2 kg;
- garlic teeth - 6 pcs .;
- lemon juice - 115 ml;
- water 460 ml;
- sugar, salt - 1 tbsp. spoon;
- laurel leaves - 6 pcs .;
- pea pepper - 8 pcs .;
- vinegar - 85 ml.
Preparation
Before pickling mushrooms for the winter in cans, peel off the mushrooms' hats and put the mushrooms in a saucepan filled with salted boiling water. Cook the mushrooms for about 15 minutes. In the meantime, take care of the preparation of the marinade, for which all other ingredients are mixed in the saucepan, after which the mixture is placed on medium heat until boiling. Still hot mushrooms spread on previously sterilized tare and quickly pour boiling marinade. Roll everything with scooped lids.