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TOP 10 recipes for pickling barn mushrooms at home for the winter

TOP 10 recipes for pickling barn mushrooms at home for the winter


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How to cook and marinate barn mushrooms deliciously for the winter - to answer the question, you will need knowledge of several theoretical points and instructions for preparing healthy pickles.

Mushrooms are highly hazardous plants, so it is important to be responsible when performing simple operations.

The benefits and harms of the mushroom

First of all, let's look at the negative aspects of eating pickled mushrooms:

  • it is not recommended to eat such food after 6 pm, but this applies to any dishes;
  • in the manufacture of marinades, vinegar is used, which does not add pleasant moments to people with gastritis and gastrointestinal diseases;
  • pigs are conditionally edible mushrooms, they, like everyone else, accumulate heavy metals and other substances hazardous to human health. Therefore, it is not recommended to collect value near industrial facilities and roads or buy from spontaneous markets.

Milk mushrooms have more useful properties:

  • the product contains a complete set of multivitamins;
  • healthy metals, macro- and microelements;
  • in terms of protein content, they are ahead of even chicken eggs, but recall that it is vegetable;
  • in pickled, especially thermally processed, the content of nutrients decreases, dried mushrooms are more useful, but they do not have such an exquisite taste;
  • the amino acids contained contribute to the normalization of digestion processes and the breakdown of cholesterol and have a beneficial effect on the work of the heart;
  • the low calorie content of the barns will allow them to be used in the preparation of dietary meals;
  • Eating Valuev foods supports the body's immune system and lowers the risk of cancer.

How to properly prepare mushrooms

Preparing mushrooms at home and outdoors is easy:

  • It is better to collect young small fungi with a cap that has not opened, without traces of rot or damage to the caps.
  • Valui must be subjected to long-term water procedures in order to remove the bitter milky juice from the pulp.
  • A small load must be placed on top so that the pigs are completely immersed in the water. The task of the first soaking of mushrooms is to wash off the sticky base from the caps and forest debris.
  • It is recommended to salt the water, so all the worms will crawl out of the mushrooms 100%. The period of 1 soaking is 10-12 hours.
  • The liquid is drained into the sewer, a saucepan is placed next to it, half filled with water, peeled, washed milk mushrooms will be put here. The rubbish is brushed off, and the leg is cut with a knife and places with rot or damaged plates are removed.
  • After washing all the mushrooms, they put oppression in the pan and soak the milk mushrooms for 2 days, changing the water daily up to 4 times.

After completing the full wash cycle and removing the bitterness, you can start marinating the barns for the winter.

Recipes for preparing pigs for the winter

For this method of harvesting, it is important to prepare a high-quality marinade. Let's take a closer look at the process of preparing 2 compositions of canning liquid.

Quick pickle recipe

The recipe for the quick preparation of the marinade will help to cook quickly and tasty:

  • for each kilogram of mushrooms, 400-500 milliliters of water and up to 20 grams of coarse salt are used;
  • water is poured into a saucepan, salt, 10-20 grams of sugar are added and brought to a boil over high heat;
  • After thoroughly mixing the brine, filter it through several layers of gauze, put the pan on the fire and add up to 6 grams of citric acid, 5-6 pieces of allspice. It is recommended to add cloves, cinnamon and other spices, but this is purely individual;
  • the water boils, the marinade is poured into jars of mushrooms and the process of harvesting milk mushrooms for the winter is continued.

Universal marinade

To deliciously pickle mushrooms of different types, knowledge of a special recipe is useful.

The cooking process is the same as the quick method. The difference is that mushrooms are boiled in such a marinade for 20-30 minutes, then milk mushrooms and spices are laid out in jars and completely filled with marinade. For 1 liter of water you will need:

  • 80-100 grams of granulated sugar;
  • 40 grams of table salt;
  • 100 gram stack of 9% vinegar and a full range of herbs and spices to taste.

Pigs with garlic and pepper

To prepare a spicy cold snack with a delicious smell of garlic, perform the following list of works:

  • 1 kg of barns is boiled in several waters for 10-15 minutes, and after each boil it is cooled under running water. This way it is possible to shorten the cooking time and quickly remove the bitterness;
  • after the last blanching, the milk mushrooms are thrown onto a sieve and allowed to drain off excess water;
  • prepare a universal marinade for 2 liters of water;
  • 3-4 chopped garlic cloves are added to the fungi, mixed;
  • at the bottom of each jar, put 1 umbrella of dill, peppercorns and spread mushrooms with garlic. Fully and tightly fill the jars with milk mushrooms and fill them with hot marinade. It remains to seal the containers hermetically and leave them to cool completely.

The classic way of salting for the winter

For the classic recipe for the cold method of salting pigs, you will need to perform several simple operations:

  • it is necessary to salt in wooden barrels, enameled or glass dishes, which, before starting work, are thoroughly washed with mustard powder and scalded with boiling water or sterilized;
  • for every 1 kilogram of mushrooms, add 40 grams of coarse salt. Milk mushrooms are thoroughly mixed with salt;
  • the bottom of the barrel is filled with a portion of the spice set. For each kilogram of pigs, 5-6 peas of allspice are used, several large umbrellas of dill with seeds, but without stems. The bottom is additionally covered with several whole leaves of horseradish;

  • soaked mushrooms with salt are laid in layers, shifting them with a layer of spices. So they reach almost to the top, the last row is covered with black currant leaves. A gauze napkin is placed on top and a load is placed so that the pigs are completely hidden under a layer of juice;
  • with a frequency of 1 time in 2-3 days, rinse and scald with boiling water a napkin, remove the foam and, if necessary, add salted water.

Pickles are stored in the basement at a maximum temperature of 15-18 or in the refrigerator.

Valui marinated with vinegar essence

Vinegar essence can be used in the preparation of any recipe for pickled milk mushrooms, but you will need to calculate the proportion and add not 50 milligrams, but 1 teaspoon. Here is 1 of the recipes for making mushrooms with a crispy crust using the essence:

  • 2 kilograms of barns are laid out in salt water and boiled for 25-30 minutes over low heat. Particular attention is paid to the removal of foam;
  • milk mushrooms are laid out in a colander, the old brine is drained, clean water is poured, mushrooms are put, 150 grams of salt are added, allspice - 10 peas, 5-7 lavrushka leaves and 2 tablespoons of essence;
  • bring to a boil over high heat and remove the heat to a minimum, stirring constantly, simmer the value for 25-30 minutes.

After extinguishing the fire, the mushrooms are allowed to cool directly in the marinade; spread out in jars, cover with nylon lids and put away in the basement or refrigerator. If you plan to roll up the values ​​in the banks, they are immediately laid out and rolled up in sterilized containers.

Canned cowsheds in banks

It is necessary to preserve pigs in several stages:

  • to prepare mushroom salad with vegetables, the soaked barns are boiled in salted water for 40 minutes, cooled under running water and folded into a colander to drain excess moisture;

  • the mushrooms are cut into medium-sized pieces so as not to chase the milk mushrooms on the plate;
  • put the chopped pigs in a pan and lightly fry without oil until the juice evaporates;
  • 1 kilogram of tomatoes, sweet peppers, 500 grams of onions and 700 grams of carrots are cut into small pieces;
  • stew tomatoes in hot oil for 5 minutes, add a layer of onion, chopped milk mushrooms and bell pepper. Stirring constantly, vegetables and mushrooms are stewed for 5-7 minutes;
  • add carrots, 50 grams of salt, 70 grams of sugar to the salad, cover the pan with a lid and simmer the salad over low heat for 45-50 minutes. Pour a 100-gram stack of 9% table vinegar;
  • lay out the vegetable salad with mushrooms in sterilized jars and hermetically roll up the lids.

Storage rules

Recall that barns are conditionally edible mushrooms. Family safety is 50% dependent on the collection and preparation of food. The remaining 50% is allocated to compliance with storage rules.

If pickled valuis are rolled up with airtight lids over glass jars, it is easy to ensure safe storage conditions. It is enough to put the pickles in the pantry or even under the bed. The main thing is that direct sunlight does not fall into this place, and the storage places are not in the immediate vicinity of heating appliances and household appliances.

At the first sign of swelling, the cans can still be digested, an increased percentage of vinegar can be added and the lids can be rolled up again, or pickles can be used first. If the can "exploded", such a bottle must be thrown away, it is forbidden to eat such products.

It is more difficult to organize storage for salted or fermented pigs in barrels or other containers that are not hermetically sealed with lids. Such pickles need to be constantly monitored for mold and rot, constantly changing or scalding gauze napkins and adding a layer of juice.

If the first spots of mold appear, the top row of mushrooms is completely removed and 150-200 grams of sunflower oil or vodka is poured into a container - this will avoid further spread of rot.

Important! The maximum shelf life of homemade mushroom preparations is 9 months. Large open jars with pickled pigs are stored only in the refrigerator for 7-8 days from the moment of opening.

Conclusion

It's easy to prepare pickled cowsheds for the winter. It is easy to collect such milk mushrooms, it is enough to find several friendly seeds of young fungi, and the collection plan will be fulfilled. Cooking recipes and preparatory work will not cause difficulties for novice housewives. The minimum set of simple work will allow you to quickly and efficiently prepare delicious value for the whole winter.


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