They say in some regions of the country mushrooms have already "flooded" on an industrial scale.
It's time to start preparing mushroom delicacies. Let's deal with pickling for now.
I share several time-tested and storage recipes for mushroom pickles.
Marinade for honey agarics, boletus and whites
Ingredients:
1 liter of water
2 tbsp. l. Sahara
4 hours l. salt
3 pcs. bay leaf
6 allspice peas
4 things. carnation
½ hour l. ground cinnamon
3 hours l. vinegar essence 70%
How to cook:
1. To boil water. Add salt and sugar, boil until dissolved.
2. Add bay leaves and spices, boil for 3 minutes. Pour in vinegar and immediately remove from heat. The marinade is ready.
3. Pour boiled marinade over ready-made boiled mushrooms placed in sterile jars. Roll up the lids.
Marinade for chanterelles
Ingredients:
1 liter of water
2.5 tbsp. l. salt
2 tbsp. l. Sahara
10 pieces. black peppercorns
5 pieces. carnation
10 cloves of garlic
3 onions (small)
3 dill umbrellas
1 hour l. mustard seed
0.5 tsp l. vinegar essence 70%
vegetable oil
How to cook:
1. Boil water, add all ingredients except vinegar and simmer for 20 minutes. Add vinegar at the end. Strain.
2. Pour the marinade into the jar about one fifth of it, then the chanterelles boiled in salted water. You do not need to rinse them.
3. Pour the marinade over the mushrooms.
4. Sterilize the jars for 20 minutes. Then pour 1 tsp into each jar. l. vegetable oil and roll up the lids.
Turn the cans upside down, cool and store.
Universal marinade for any mushrooms
Ingredients:
800 ml water
200 ml vinegar 6%
5 h. l. salt
2.5 tbsp. l. Sahara
5 pieces. bay leaves
3 carnations
5 allspice peas
10 black peppercorns
How to cook:
1. Boil water with salt and sugar. Throw in all the other ingredients and heat for 1-2 minutes.
2. Pour the boiled mushrooms with the marinade. Boil lids and sterilize jars. Done!
Enjoy your meal!
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Thanks for reading to the end!