Autumn mushrooms are the most massive mushrooms in central Russia. Their numerous colonies appear on tree trunks, stumps and logs in late August and delight mushroom pickers until the first frost. Honey mushrooms are the most delicious among lamellar mushrooms (with the exception of mushrooms and saffron mushrooms). They are suitable not only for soup and roast, but also for freezing, drying, pickling and pickling. Many experienced housewives have their own secrets of these homemade preparations, including branded recipes for pickled mushrooms.
Pick your recipe
You will need
-
- Autumn mushrooms
- For marinade (per 1 liter of water):
- vinegar 9% - 50 ml
- sugar - 2 tbsp.
- salt - 4 tsp
- bay leaf - 1 pc.
- cloves - 2 - 3 pcs.
- black and allspice - a few peas
Instruction manual
1
Loop and sort collected autumn mushrooms. Small and medium mushrooms are suitable for marinade. Large is better to dry. The legs of adult honey agarics are coarse-fibered, it is recommended to cut them off.
2
Soak mushrooms for a short time in water, so that it is easier to free them from sand, earth, leaves and other forest debris. Rinse thoroughly with running cold water. At the same time, the mushroom caps will also be cleaned of characteristic brownish scales.
3
Take an enameled or stainless pan. Put honey mushrooms in it, fill with water and bring to a boil. Drain the mushrooms, rinse thoroughly again and fill with fresh water. After the water boils, cook another 30 to 40 minutes.
4
Do not pour mushroom broth, as you will make marinade on it. Drain it into a separate bowl and measure the volume in liters using a measuring container. Measure out the right amount of ingredients and add them to the decoction. Bring the marinade to a boil, pour mushrooms on them mushrooms and boil for 15 minutes.
5
While the marinade is boiling, sterilize the jars and lids to them. The easiest way is to do this in an oven, heated to 160 ° C. Put the washed wet cans in the oven and heat them until they dry. Do not overdo it, otherwise the glass may burst. If there is no oven, sterilize the jars for a couple (for example, over the spout of the kettle) or boil in water in a large saucepan for 15 minutes. At the bottom of the pan you need to put a rag or a plate so that the banks do not burst.
6
Arrange the mushrooms in jars, pour the marinade and immediately close the lids. Store pickled mushrooms in a cool, dark place (refrigerator, cellar, garage).
note
Frozen mushrooms, which are sold in supermarkets, can also be marinated in this way. You do not need to defrost them. Pour directly into boiling water, cook for about 10 minutes to freeze, and drain the water. Continue on with the prescription.
Useful advice
If you prefer a more natural taste of mushrooms, reduce the amount of vinegar.
For pungency, garlic can be added to the marinade.