Pickled mushrooms - the best recipes for delicious homemade preservation

It is unlikely that there will be people who are indifferent to delicious and crispy pickled mushrooms. After all, this is a wonderful preparation for the winter - an appetizer and table decoration. Let's find out how to pickle mushrooms so that they turn out incredibly tasty and fragrant. For these purposes, you can use both hot and cold method. Both methods are extremely simple, and dishes prepared with their use are not inferior to each other in taste.

To make the appetizer really tasty and fragrant, you need to properly prepare the marinade for mushrooms. It is the marinade that gives such an amazing taste to the mushrooms.

The simplest and most affordable option involves adding salt to the water and citric acid. However, you can vary it somewhat.

Mushrooms will turn out very tasty and fragrant if you use the following marinade recipe. This will require:

Prepared marinade should be poured over prepared mushrooms in jars and carefully sealed with lids.

Recipe for pickling mushrooms in a hot way

Those who want to learn how to cook pickled mushrooms so that they turn out not only very tasty, but also beautiful, should be recommended hot way. Another advantage this method lies in the fact that it guarantees mushrooms an incomparable aroma and unique taste, and everyone who tastes them - a pleasant feeling of satiety.

Hot pickled mushrooms have every chance of becoming both a festive and everyday snack.

Components

Let's see how to cook them properly. The list of ingredients needed to prepare this savory treat includes:

• 1 kg of fresh mushrooms;
• 1 liter of clean cold water;
• 1.5 tbsp coarse table salt;
• 5 peas of pepper - allspice and black;
• 2-3 pcs. bay leaves of medium size;
• 2 pcs. fragrant dried cloves;
• 4-5 small pieces of cinnamon;
• 2-3 pcs. blackcurrant leaves.

mushroom preparation

Before pickling mushrooms, they must be prepared:

1. Carefully selected mushrooms should be laid out on a cutting board and with a sharp kitchen knife, remove all coarsened areas.
2. Transfer the mushrooms to a bowl with sufficient depth and rinse thoroughly under running water.
3. Choose a medium-sized saucepan and fill it with clean cold water, and then bring to a boil, setting a large fire.
4. As soon as the water boils, add salt and immediately lower the heat.
5. Carefully add the prepared mushrooms to the pan. They should be boiled for no longer than 10-15 minutes - this will preserve the characteristic bright red optimistic color.
6. After that, the stove should be turned off, and the entire contents of the pan should be carefully drained using a sieve.
7. Rinse the mushrooms under running water and set aside for a while.

Container preparation

In order for mushrooms marinated for the winter in a hot way to turn out very tasty and high-quality, you need to properly prepare the jars for their preparation. First, fill a saucepan with cold water and put it on the stove, turning on the fire harder. While the water is boiling, start preparing the jars - rinse them thoroughly under running water using a foam rubber sponge, as well as a special dish detergent or regular baking soda.

Now washed glass jars with lids need to be properly sterilized. As soon as the water in the pan boils, you need to reduce the level of fire, and after that, each of the cans is alternately placed inside for about 10-15 minutes. Keep in mind that the amount of water in the pot should be such that the jars are completely submerged.

After a while, turn off the burner, and then, using tacks, carefully remove the jars and put them on the table upside down, after spreading a kitchen towel. At this stage, you need to be extremely careful so that hot jars do not burst.

Brine

The next step is to prepare the brine. To do this, for 1 liter of water, you need to use 1 tbsp. l. salt, black and allspice, dried cloves, cinnamon and a few blackcurrant leaves. Pour water into a saucepan, put it on the burner and wait for it to boil, then add the prepared spices and stir so that all the salt dissolves. After that, the fire level must be reduced and proceed directly to the pickling process.

Final stage

Mushrooms must be carefully laid out in hot brine, and then boiled for about 10-15 minutes. Turning off the burner, you need to immediately decompose the mushrooms into jars. From above they should be poured with the rest of the brine and tightly closed with lids. If you are interested in how, you can use this method.

Now tightly closed glass jars with mushrooms must be placed on the table with their bottoms up and wrapped in a blanket that retains heat well. When they are completely cool, they should be stored in a refrigerator or cellar, if any.

You can serve this appetizer immediately after cooking.

Recipes for pickling mushrooms for the winter without sterilization

There are others interesting recipes cooking pickled mushrooms for the winter, which you will surely appreciate.

In English

The English way of pickling mushrooms for the winter involves pre-blanching the mushrooms for five minutes. Then drain the water, and rinse the mushrooms thoroughly and cut into thin strips. Next, add to the container:

When the liquid boils, add mushrooms to it and continue cooking for another five minutes. After that, the entire resulting mass should be placed in a jar and put in the refrigerator. After two or three hours, an appetizing and fragrant snack will be completely ready for use. Keep in mind that it is not suitable for long-term storage. And for those who are interested in the recipe for pickled mushrooms without sterilization, this is one of the best and most successful options.

Recipe with spices

There are others interesting ways, for example, marinating mushrooms for the winter in glass jars with spices.

For this recipe, you will need the following set of ingredients:

Before marinating mushrooms for the winter in jars, they must be thoroughly cleaned of contaminants, and then rinsed in running water. After that, pour the mushrooms with boiling water, completely covering them, and cook for twenty minutes.

Next, take another container for the marinade - pour water into it and bring to a boil, and then add all the spices, salt and sugar. After that, pour the required amount of vinegar and carefully lay out the mushrooms. For 40 minutes they must be boiled over low heat, and then placed in pre-sterilized glass jars and rolled up.

With red sauce

You should also like pickled mushrooms in tomato sauce- another simple recipe that does not require sterilization. You will be wondering how to pickle mushrooms for the winter in this way. For this you need to prepare:

Place the peeled mushrooms in a saucepan and add the onions cut into thin rings and carrots grated on a coarse grater. Then mix it all thoroughly with tomato paste and boil for 15-20 minutes, then arrange in sterilized glass jars and roll up. These recipes for pickling mushrooms for the winter will allow you to quickly and easily prepare wonderful snacks.

Mushroom fans appreciate mushrooms not only for their unique taste, but also for their great health benefits. They are named so because of the bright red color that mushrooms have due to high content they have beta-carotene. That, in turn, is transformed in the body into vitamin A and has a beneficial effect on vision.

These bright mushrooms, which cannot be confused with any other, contain the most valuable B vitamins and ascorbic acid, which boosts immunity. Mushrooms are also extremely useful because they contain fiber, saccharides and valuable trace elements: iron, sodium, magnesium, phosphorus, potassium, calcium. All these components are necessary for the proper functioning of the body as a whole, the condition of the skin, nails and hair depends on their content. Also, these mushrooms are delicious! That is why it is customary to harvest mushrooms for the winter.

The benefits of mushrooms and preparations from them

These amazing gifts of nature contain a natural antibiotic called lactrioviolin, which is used in the treatment of lung diseases and even tuberculosis. In mushrooms, as in other mushrooms, there is a sufficient amount of protein, they can easily replace meat in the diet, which will be especially welcome for vegetarians and fasting people.

Ryzhiki are quite high-calorie and are superior in their energy value chicken meat, eggs, herring and even beef. However, the benefits of these mushrooms are much greater than the likelihood of gaining some weight. Mushrooms are also included in the list of staple foods for vegetarians, saturating their body with proteins and amino acids.

Isn't this a reason to include mushrooms in the diet, which can bring so many benefits, and also prepare them for the winter!

Methods for harvesting mushrooms for the winter

Freezing

The mushrooms keep well in the freezer. It is enough to boil them a little, then put them in a colander so that the water is glass, cut into pieces and put into bags.

How to dry mushrooms

Like almost any other mushrooms, mushrooms are dried. Drying mushrooms The best way saving them all useful substances. The undoubted advantage of this method of harvesting is that mushrooms are stored for a long time and retain all their nutritional properties.

You can prepare mushrooms in this way natural way by hanging them to dry in a dry, well-ventilated place.

You can speed up this process by using the oven. To dry mushrooms in the oven, you will need a baking sheet that is lined with baking paper. Mushrooms are washed, allowed to dry, cut into pieces and spread on a baking sheet. And then put to dry. Modern ovens are equipped with excellent ventilation, but if you do not have it, slightly open the door.

At the very beginning of the process, it is better to install low temperature, about 50 gr.C. If you start drying mushrooms at high temperature, they may lose their appearance, become dark. After one and a half to two hours, increase the temperature to 70-80 degrees C and leave the mushrooms for another couple of hours. Then the degree will need to be lowered to the initial level and the mushrooms should be dried for another two hours. This is, of course, an average, it all depends on how good your oven is and how big the pieces of mushrooms you dry. Yes, do not forget to turn the mushrooms occasionally.

How do you know when mushrooms are ready? Break off the cap, if inside the pulp of the mushroom is still wet, continue the process, if it is completely dry, the work is completed.

By the way, you can prepare the gifts of nature with the help of an electric dryer, the design of which is specially designed in such a way that the process takes a minimum of time. Each tier of the dryer must be filled with mushrooms, set optimal temperature- about 55 gr.С, and forget about mushrooms for 6 hours. Drying mushrooms in an electric dryer does not require any control.

canning

There are other ways to harvest mushrooms. They are salted, marinated, made mushroom caviar. Quite large specimens are often found among mushrooms, so mushroom pickers easily collect several buckets of these excellent gifts of nature during one trip to the forest.

Fleshy ginger mushrooms are especially good at cooking caviar. Here is a simple recipe.

Caviar from mushrooms with carrots and onions

Even a novice hostess can cook mushroom caviar, there is nothing complicated about it. It will not take much time either, but the result will be exceptional. In winter, mushroom caviar can be smeared on bread and eaten as a sandwich, can be used as a side dish, or can be used as a filling for zrazy.

What do you need:

• mushrooms - 400-500 gr;
• onion - 2-3 pieces;
• carrots - 3 pcs;
• vegetable oil.

How to cook:

1. Boil mushrooms until half cooked for about twenty minutes.
2. We cut onions and carrots into large pieces, stew in a pan, and then pass all the ingredients through a meat grinder.
3. We spread the mass in a saucepan, add oil and simmer for 15-20 minutes. Don't forget the salt and pepper.
4. Caviar is ready!

You can cook mushroom caviar in a slow cooker. A recipe that is suitable for any mushrooms that do not require pre-soaking, including mushrooms, see the video:

Salted mushrooms

It's hard to imagine the best appetizer for a feast. Put salted saffron milk mushrooms on the table, and your guests will simply be delighted with these crispy, extraordinarily tasty mushrooms!

What do you need:

• a bucket of mushrooms;
• 500 gr. coarse salt;
• 15-20 cloves;
• 100 gr. black currant leaves;
• 3 cloves of garlic;
• 15 peas of allspice;
• 10-15 bay leaves.

Cooking:

1. We sort out the mushrooms, soak them for two hours, and then send them to a large saucepan.
2. Fill with water and cook for ten to fifteen minutes.
3. We discard the boiled mushrooms in a colander and cool.
4. Then we put the mushrooms in the prepared dishes in layers, salt, add all the spices.
5. We put oppression on top and remove for a month and a half in a cold place, for example, in the basement, where the temperature does not rise above +7 degrees Celsius.
6. The brine should be brownish, but never black.
7. Mushrooms are usually salted for a long time, so it is better to wait two or three months, and then take a sample.

Pickled mushrooms

Pickled mushrooms differ from salted mushrooms in their spicy, bright taste. The hot method of marinating mushrooms is considered a classic. Having prepared them according to this recipe, you won’t tear your home from them in winter! Boiled potatoes and mushrooms - what could be tastier than this simple but healthy food.

What you need:

• 1 kg of mushrooms;
• 1 tbsp salt;
• a pinch of citric acid, you can use vinegar;
• 150 ml of water.

Cooking:

1. First, we prepare the marinade for our mushrooms. To do this, boil water and add salt and citric acid to it.
2. Wash the jars thoroughly, rinse and sterilize.
3. Dip the mushrooms into the boiling marinade and cook for thirty minutes.
4. After that, we lay out the appetizer in jars, pour the marinade and close the lids.

You will learn another recipe for making pickled mushrooms for the winter by watching the video:

Everything ingenious is simple. Harvesting mushrooms is also an easy task. However, mushrooms prepared different ways, will become your true help in winter and spring, during beriberi, when the body needs to be supported with vitamins.

From dried mushrooms all winter you can cook wonderful soups, use frozen mushrooms in cooking roasts, casseroles, fry potatoes with them. Salted and pickled saffron milk mushrooms will prove themselves wonderful as a side dish, as well as an independent snack.

Take the time to make all these wonderful blanks. After all, it's one thing - a jar bought in a store, and quite another - if you got it from your own cellar or refrigerator. Firstly, you know exactly what it is made of, and secondly, how it is prepared. Enjoy your meal!

Ryzhik often remain in the shadow of more productive. But they occupied their niche of popular love. Mushroom pickers willingly collect young mushrooms, use them in cooking and prepare them for the winter. You can roll pickled mushrooms in jars, hot or cold pickled and even fried. The article contains best recipes with delicious photos.

Redheads for the winter with cold salting

First, prepare the main ingredient:

• wash mushrooms well;
• clean from specks;
• dry at room temperature or wipe with a dry towel. These procedures are necessary before any method of harvesting mushrooms.

Camelina tend to darken if left after the initial cut. To prevent this from happening, immediately place the mushrooms in a saline solution (20 g per 1 liter). You can't keep them there for long.

The cold ambassador of saffron milk caps is the simplest and most useful way canning. A wooden barrel, a large enameled or glass container is used:

• lay layers of salt, currant leaves, allspice and black pepper on the bottom, Bay leaf, garlic cloves;
• lay the mushrooms with their hats up (2 kg in total will be needed) mixed with layers of spices;
• when the container is completely full, cover it with gauze and a lid with a load.

In this state, oxygen will be minimally supplied under the cover. At temperatures up to +20 ° C, mushrooms will perfectly salt. Change gauze 2 times a week. Maintain this salting regimen for about 3 weeks. Then put the mushrooms in sterile jars. It is not advisable to tightly close the salted billet.

You can pickle mushrooms even easier. It is no coincidence that in the old days they went mushroom picking immediately with a barrel. Ryzhik sprinkled with salt, pressed down and so kept them useful qualities before meals for several weeks. And today, without risk to health, you can eat pickled or pickled mushrooms in any way within a few days after the start of harvesting. Only mushrooms should be really forest, and not collected nearby highways and other non-ecological places.

Recipe for pickling mushrooms in a hot way

• 1 liter of water;
• salt - 1 tbsp. l. with a slide + for cooking mushrooms;
• black pepper - 5 peas;
• allspice - 6 peas;
• lavrushka - 2 leaves;
• dried cloves - 2 pcs.;
• cinnamon - 4 pieces;
• currant leaf - 2 pcs.

First you need to cut the mushrooms. Cut off the hardened parts. Large specimens may be divided into parts. Rinse again under water. Then prepare the pot:

1. Fill it with water, bring to a boil.
2. Salt thoroughly.
3. Immediately after that, place the mushrooms in the water. Boil them for a maximum of 15 minutes until the liquid turns yellowish.
4. Remove the saucepan from the heat and drain the broth into the sink through a colander. Wash the mushrooms large quantity water and leave to cool.
5. Prepare jars: wash, sterilize, dry.
6. Boil the brine. Fill a saucepan with water (1 l), bring to a boil. Pour all the seasonings and spices, mix them well until the salt (1 tablespoon with a slide) dissolves. Reduce the fire to a minimum.
7. Boil the mushrooms in this boiling liquid for 10-15 minutes. Turn off the fire.
8. Arrange the mushrooms in sterile jars.
9. Fill with brine and roll up.

Attention! Closed banks should be left for a couple of days upside down in a wrapped state. Then place them in a cool room. After opening the jar, mushrooms do not need to be cooked in any additional way.

How to cook fried mushrooms for the winter

Mushroom lovers will appreciate fried mushrooms. The first way to prepare pickles for the winter is classic:

Attention! Fat or oil in the jar before closing the lid should be 1.5-2 cm above the top layer of mushrooms. If there is not enough fill, hastily make an extra batch.

Another recipe - in Bulgarian. It differs slightly from the classic, but will significantly change the taste of fried mushrooms.

1. Prepare the vinegar. Finely chop the herbs to taste and chop the garlic clove into several pieces.
2. Before corking, add to each jar 1-2 tbsp. l. vinegar 9%. It must first be mixed with melted fat or butter.
3. Mix the fried mushrooms with garlic and herbs during the laying process.

Mushrooms will be more tender if you boil them in two waters before blocking. With any of these recipes, you will only need to open the jar and heat the contents in a pan. You will get fried mushrooms "like in summer". Can be added to this fry to boiled potatoes or rice.

Recipes for pickled mushrooms for the winter

For the first method, for 1 kg of mushrooms, you will need the following list of spices:

• black pepper - 7 pcs.;
• carnation - 1 pc.;
• allspice - 5 pcs.;
• salt - 1 tsp;
• half a glass of table vinegar 9%;
• drinking water.

Pickled mushrooms

Marinated mushrooms are prepared like this:

1. Start with the marinade. Mix an incomplete glass of water with the indicated proportions of spices, salt and vinegar.
2. Boil and cool.
3. Place clean and prepared mushrooms in a saucepan.
4. Fill with boiling water. Salt.
5. Turn on the fire and simmer the mushrooms under the lid for 3-4 minutes.
6. Strain right away.
7. Put the mushrooms in jars and fill with cold marinade.
8. The clogging of cans occurs in the usual way.

Another pickling option is longer and more thorough. The ingredients in this recipe are the same, only 1 medium onion, a bunch of dill and 2 tbsp. l. vegetable oil. But there is no vinegar in the marinade. Step by step process blockages:

1. Pour prepared mushrooms with plenty of cold water and boil for 4 minutes. Turn off the heat, drain the liquid from the pan.
2. Add water again. Its level is a finger above the mushrooms. Now you can add chopped onion and spices to the pan.
3. After boiling, hold the mushrooms for several minutes over medium heat, stirring and removing the foam.
4. Add chopped dill and reduce heat. Leave to cook covered for about 25 minutes.
5. For blockage, it is better to prepare and sterilize jars with a capacity of 0.5 liters. Pour oil and vinegar into the bottom of each.
6. Arrange the mushrooms in jars. Their layer should not reach 1 cm to the edge.

Close the lids, turn the jars upside down and leave under the insulating material. After a day, they can be moved to a cool and dark place. Pickled mushrooms are versatile in cooking and go well with many dishes, alcohol.

Step 1: prepare mushrooms.

The hardest part first. We sort through the mushrooms, clean them from a bunch of twigs, leaves, and then rinse with water from other smaller debris. At the same time, you can wash mushrooms both in running and in stagnant water, simply by changing it several times. Separate the caps from the legs, and cut large mushrooms into several pieces.
After cleaning, carefully transfer the mushrooms to a saucepan and fill them with clean (preferably spring or bottled) water. Put on high heat, bring to a boil. Turn down the power and cook the mushrooms for 15-20 minutes. Be sure to remove foam from the surface of the broth.
Throw the boiled mushrooms in a colander and rinse with cold water. The broth left after cooking must be drained, it is not suitable for food, but you yourself will understand this in the process.

Step 2: put mushrooms in jars.

Arrange prepared mushrooms in sterilized glass jars. Mushrooms should lie close to each other and reach the shoulders of the container.
By the way, if you wish, you can also put onions in jars, cut into thin rings or half rings, then you will immediately get a kind of mushroom salad.

Step 3: prepare the marinade.

Now let's prepare the marinade. To do this, pour into the pan clean water, put it on the fire and add salt, black peppercorns, bay leaf, garlic cloves, dill sprigs and vegetable oil. After the marinade boils, it will need to be boiled again. 5 minutes so that the aromas and flavors of the spice mix. At the very end, pour vinegar into the pan and remove the finished marinade from the heat.

Step 4: pickle mushrooms for the winter.

Pour hot marinade into jars with mushrooms. Close the workpiece with nylon or screw caps and leave to cool at room temperature.
You need to store mushrooms pickled for the winter in a cool place.

Step 5: serve pickled mushrooms.

It is best to serve pickled mushrooms in a separate small plate as an appetizer, so that everyone can take as much as they need. However, sometimes winter evenings it is very useful to open a small jar with these delicious mushrooms and eat it all at once, without sharing it with anyone.
Enjoy your meal!

Mushrooms are best marinated separately from other mushrooms. Even if you have very few mushrooms of this type, try to find a small jar for them, and not try to cook them together with all the mushrooms.

You can not close the mushrooms with metal lids for seaming; nylon or screw caps are better.

Today we decided to acquaint readers with how you can pickle mushrooms in jars for the winter. simple recipes based on basic principles conservation, provide various ways and cooking technology. It is not for nothing that mushrooms have long been considered one of the most attractive mushrooms. They are not included in the category of "noble", but belong to the highest category. nutritional value, are well absorbed by the human body and have an interesting, piquant taste, highly valued by connoisseurs.

Pickled mushrooms-saffron mushrooms are served as cold appetizer, used as an independent lunch dish (for example, with a side dish of hot boiled potatoes), and also added to winter salads and pie fillings. We bring to your attention some of the most interesting step-by-step ways on how to pickle mushrooms at home tasty and fast.

Salting is another way of processing foods. Read about salting mushrooms in a cold way and about other recipes on our website.

Raw material preparation

It is recommended to start processing any mushrooms no later than 3-4 hours after harvest. If stored for a longer period, harmful substances can accumulate in them. Ryzhiki, in addition, also lose their attractive appearance, as over time, greenish-marsh spots appear on them in places of cuts, damage, and even pressure with fingers.

collected mushrooms cleanse from the remnants of the earth and forest debris and washed thoroughly in running water. After that, they choose a pan that is large enough so that, in addition to the mushrooms, an equal amount of water can fit in it. Boil the primary brine, adding for each liter of water 1-1.5 tablespoons rock salt. When the solution boils, the mushrooms are lowered into it and boiled, periodically removing the foam, until they begin to settle to the bottom. For mushrooms, this time is usually about 15 minutes (when properly boiled, they keep quite a bit). bright color and the ability to crunch appetizingly). Then the mushrooms are thrown into a colander and quickly washed with cool water, and the brine is poured.

It is preferable to marinate the redheads whole, since their fruit bodies are fragile, and when cut they can crumble, making the liquid in the jars cloudy and ugly. For seams experienced housewives choose mushrooms of small sizes - with caps with a diameter of up to 5 cm. The legs are usually separated from the caps.

Recipes for mushrooms marinated for the winter in jars with vinegar

Exists two approaches to cooking mushrooms in marinades. The fundamental difference between them is that in one case, the prepared mushrooms are placed in containers and poured with hot marinade, cooked separately, and in the other case, the mushrooms are boiled in the marinade filling and put into jars with it. The choice of method is largely determined by the preferences of the hostess.

In the basic version, nothing is required for harvesting, except for the mushrooms themselves, water, salt and acid(usually acetic, lemon is rarely used). Ryzhik cooked according to this recipe fully retains the specific “forest” taste and aroma. They are good to serve flavored vegetable oil with the addition of onion, cut into thin half rings. In addition, each family has favorite recipes for marinating mushrooms with sets of spices, hot and spicy additives and other ingredients formed over the years. Most often, black and allspice peas, clove buds, bay leaves, garlic, dill umbrellas and horseradish root are put in mushrooms. Many housewives add sugar to the marinade, which, according to connoisseurs, makes the taste of mushrooms more tender.

From 1 kilogram of fresh mushrooms after all stages of processing, as a rule, approximately 1.5-2 liters of blanks are obtained (depending on the packing density of mushrooms).

The taste of mushrooms is really very different from others. forest mushrooms. Therefore, they are not recommended to be marinated as part of mushroom mixtures in order to fully preserve the piquant "individuality" of the blanks.

The taste of the workpiece can be changed, making it less acidic by reducing the amount of vinegar, or you can choose the most pleasant combination of pungency and spice by adding certain seasonings to the marinade.

Ingredients:

• boiled mushrooms - 1 kg;
• water - 1 l;
• rock salt - 1.5-2 tbsp. l.;
• sugar - 2 tbsp. l.;
• acetic acid (essence 70%) - 1-2 tsp;
• black and allspice pepper - 8-12 peas each;
• cloves - 6-8 pcs.;
• bay leaf - 2-3 pieces;
• garlic - 2-3 cloves in each jar;
• herbs (currant or cherry leaves, dill umbrellas, pieces of horseradish root, tarragon sprigs) - all or part of your choice (to taste).

Spicy herbs are evenly distributed among the jars. If desired, you can add a piece of fresh hot pepper to each container.

Cooking:

1. Put garlic cloves and any set of herbs mixed with boiled mushrooms in sterilized jars. Do not stack very tightly, filling the jars to the shoulders.
2. Bring water to a boil, add salt, sugar, dry spices. Boil for 3-4 minutes, pour in vinegar and remove from heat.
3. Pour filled jars with marinade to the top, put in a water bath, pasteurize. Processing time for cans 0.5 l - 10 minutes, for liter - 15 minutes.
4. Seal jars with hot lids, turn over, wrap and leave to cool.

The product keeps well at room temperature for a year.

With such a preparation, the “natural” taste of mushrooms is preserved as much as possible.

Ingredients:

• mushrooms prepared from 1 kg fresh;
• water - 1 l;
• rock salt - 1.5 tbsp. l.;
• acetic acid (70%) - 0.5-0.7 tbsp. l.;
• black pepper and allspice peas - 3-5 pcs.;
• cloves - 2-3 pcs.

Cooking:

The most interesting serving of this snack on the table is with a large amount of garlic, cut into thin petals. You can store the marinade in a cool place in the apartment.

The beauty of this preparation lies in the combination of the tastes of mushrooms and garlic with the "classic" aroma of sunflower oil. This is a great snack for everyday and festive table.

Ingredients:

• prepared mushrooms - 0.7 kg;
• water - 600 ml;
• rock salt - 1-1.5 tbsp. l.;
• sugar - 1 tbsp. l.;
• table vinegar, 9% - 50-70 ml;
• allspice / cloves - 7-8 pieces / 3-4 pieces;
• sunflower oil "with a smell" - 1-2 tbsp. l. to each bank
• garlic - 2-3 cloves in each jar.

Cooking:

1. Finely chop the garlic (it is better not to use a press) and mix with prepared mushrooms.
2. Sterilize jars. Pour 1-2 tablespoons of oil into the bottom of each container. Arrange the mixture of mushrooms with garlic in jars.
3. Boil water with sugar, salt and spices. Pour in vinegar before removing from heat.
4. Fill jars with marinade to the top. Pasteurize in a water bath, cork, turn on the lids and wrap until cool.

It is better to store jars no more than 7-8 months, preferably in a cool place.

It is not known whether the British actually cook such a dish, but the taste of the marinade is very interesting and spicy.

Ingredients:

• prepared mushrooms - 0.5-0.6 kg;
• olive oil - 100 ml;
• dry red wine - 100 ml;
• salt (you can take sea or iodized) - 1 tsp;
• sugar - 1 tsp;
• Dijon / grain mustard - 0.5-1 tsp;
• onion - 1 pc.;
• chopped parsley - 2-3 tbsp. l.

Cooking:

1. Cut the boiled and washed mushrooms into strips, a small onion into thin half rings.
2. Mix oil, wine, salt and sugar in a saucepan, bring to a boil, put mushrooms in it and boil for 7-10 minutes.
3. Remove mixture from heat, cool slightly, add mustard, parsley and onion, mix well.
4. Arrange the workpiece in small sterilized jars, close with lids (do not cork), cool and send to the refrigerator.

The dish is considered ready 3-4 hours after cooling. It is not suitable for long-term storage, but, of course, it can decorate any meal.

Video

We offer you a few more recipes with different methods of marinating mushrooms in the following videos:

Graduated from MGRI them. Ordzhonikidze. By main specialty, he is a mining geophysicist, which means a person with an analytical mindset and diverse interests. I have my own house in the village (respectively, the experience of gardening, gardening, mushroom growing, as well as fussing with pets and birds). Freelancer, perfectionist and "bore" in relation to his duties. Handmade lover, creator of exclusive jewelry made of stones and beads. A passionate admirer of the printed word and a trembling observer of everything that lives and breathes.

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It is believed that some vegetables and fruits (cucumbers, stalk celery, all varieties of cabbage, peppers, apples) have a “negative calorie content”, that is, more calories are expended during digestion than they contain. Actually in digestive process only 10-20% of the calories received from food are consumed.

Convenient applications for Android have been developed to help gardeners and gardeners. First of all, these are sowing (lunar, flower, etc.) calendars, thematic magazines, collections useful tips. With their help, you can choose a day favorable for planting each type of plant, determine the timing of their maturation and harvest on time.

Compost is the rotted organic remains of the different origin. How to do? Everything is put in a pile, a pit or a large box: kitchen leftovers, tops of garden crops, weeds mowed before flowering, thin twigs. All this is interbedded with phosphorite flour, sometimes straw, earth or peat. (Some summer residents add special composting accelerators.) Cover with foil. In the process of overheating, the pile is periodically stirred or pierced for inflow fresh air. Usually compost "ripens" for 2 years, but with modern additives it can be ready in one summer season.

Both humus and compost are rightfully the basis of organic farming. Their presence in the soil significantly increases the yield and improves taste qualities vegetables and fruits. By properties and appearance they are very similar, but they should not be confused. Humus - rotted manure or bird droppings. Compost - rotted organic residues of various origins (spoiled food from the kitchen, tops, weeds, thin twigs). Humus is considered a better fertilizer, compost is more accessible.

Humus - rotted manure or bird droppings. It is prepared like this: manure is piled in a heap or pile, interbedded with sawdust, peat and garden soil. The collar is covered with a film to stabilize the temperature and humidity (this is necessary to increase the activity of microorganisms). Fertilizer "ripens" within 2-5 years - depending on external conditions and composition of the feedstock. The output is a loose homogeneous mass with a pleasant smell of fresh earth.

Tomatoes have no natural protection against late blight. If late blight attacks, any tomatoes die (and potatoes too), no matter what is said in the description of the varieties (“late blight-resistant varieties” is just a marketing ploy).

From varietal tomatoes, you can get "your" seeds for sowing on next year(if you really liked the variety). And it is useless to do this with hybrid ones: the seeds will turn out, but they will carry the hereditary material not of the plant from which they were taken, but of its numerous "ancestors".

It is necessary to collect medicinal flowers and inflorescences at the very beginning of the flowering period, when the content of nutrients in them is as high as possible. The flowers are supposed to be torn by hand, breaking off the rough pedicels. Dry the collected flowers and herbs, scattering a thin layer, in a cool room with natural temperature without access to direct sunlight.