Pickling throttles is a simple process if you follow the step-by-step instructions. The mushrooms are crispy and incredibly tasty. You can marinate traps in several ways.
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Hot marinated crackers - recipe with photo
Detailed step by step instructions with photos.
Ingredients:
- A kilogram of waves;
- 150 grams of onion;
- 100 grams of carrots;
- 3 cloves of garlic;
- Table vinegar (9%) - a tablespoon;
- 2 tablespoons of non-iodized salt:
- A tablespoon of sugar;
- 4 buds of cloves;
- 7 peas of black pepper;
- 2 bay leaves.
How to cook homemade pickled thrills step by step:
Go through the mushrooms, remove the debris, cut and clean the legs of large mushrooms. In small fungi, leave the legs. For conservation, use only threshers with a hat diameter of 3 to 5 centimeters. To clean the peel of the mushroom cap you need from the edges to the center. Soak the crackers in plenty of cold water for 2 days, changing the water every 8 hours. This will help remove bitterness.
Drain the mushrooms and put them in a large pot. Pour in salted water. Per liter of water, a tablespoon of non-iodized salt. Cook for about 20 minutes, removing the foam. When the mushrooms completely sink to the bottom, they are ready. Never turn it off before. Throw the traps in a colander and rinse. Leave the water to glass completely. In the meantime, do sterilization of the cans.
Thoroughly rinse the cans with a new foam sponge with laundry soap and soda, rinse thoroughly, dry, and then put in the oven upside down. Take cans of 0.5-0.7 liters. Sterilize at a temperature of 120 degrees for 15 minutes. Lids also wash with a sponge with laundry soap, rinse and sterilize in boiling water for 7 minutes.
Peel onions and carrots. Cut into rings and circles. Peel and halve each clove of garlic.
Boil a liter of water and add onions, carrots, peppers, bay leaves, sugar, salt and cloves.
When the marinade begins to boil, pour in the vinegar and put the mushrooms from the colander. Cook for 15 minutes.
Arrange the prepared mushrooms in jars along with vegetables and spices so that the marinade slightly covers the mushrooms on top.
Cover and sterilize for 45 minutes. Then roll up and turn upside down. Cover the jars with a blanket and cool at room temperature. After a day, transfer the completely cooled mushrooms to the pantry.
Read the general guidelines first. They are the same for each recipe. You can pickle only ready-made thrills.
How to pickle traps - general recommendations
One of the main conditions for pickling is the timely processing of mushrooms. After cutting, the traps should be processed within 6 hours. If you do not have time, it is better to clean and freeze them.
Sort mushrooms for pickling. And prepare those with a hat diameter of not more than 4 centimeters. Cut the legs, peel and cut them. Leave the hats intact.
Wormy mushrooms for pickling will not work.
So that the mushrooms are not bitter, they must be soaked in cold water. Soaking will take 2 days. Change water every 8 hours.
When you cook mushrooms, be sure to wait until they are ready. When cooking, all the traps should sink to the bottom. Undercooked mushrooms are forbidden to pickle! You can poison them. Be sure to remove the foam during cooking.
Pickled traps should be closed only in sterile jars. Do not neglect this.
Store pickled thrills in a dry, cool, dark place for no more than a year if they are tightly closed.
Mushrooms, closed in glass jars under plastic covers, are stored for no more than 5 months in the refrigerator.
When you lay the mushrooms in banks, be sure to check that they are half a centimeter covered with brine.
It is better to close the mushrooms in small jars, since open mushrooms can be stored in the refrigerator for no more than 5 days at a temperature of +1 to +4 degrees.
How to sterilize jars correctly
First of all, check that there are no chips or cracks on the banks.
Use only new covers. When buying, make sure that the metal screw caps are perfectly even, without scratches or damage. Covers for seaming machines should also be perfectly flat and with rubber bands.
First wash the jars of laundry soap with a new foam sponge. Then wash them with baking soda and rinse thoroughly with running water. After that, you can begin to sterilize.
Microwave Sterilizing Cans
When choosing this method of sterilization, the lids will need to be boiled separately in a saucepan for 7 minutes.
Fill clean cans with water one and a half centimeters, set to maximum power and set the timer for 5 minutes. If the microwave power is less than 800 watts, increase the time.
The maximum volume of cans is 0.7 liters.
Sterilizing cans in the oven
A great way for those who have an oven with a working thermostat! The jars from the oven come out dry, they do not need to be dried. This method is only suitable for screw caps, since the plastic caps will simply melt and the caps with rubber bands will become unusable as the rubber bands dry out.
Preheat the oven to 120 degrees.
Place the washed cans with the neck down on the wire rack, if they are dried. Place the wet cans with the neck up.
Sterilize jars up to 0.7 liters for 15 minutes. Sterilize jars for 20 minutes. Three-liter - 25 minutes.
This method is ideal when you need many cans at once.
Steam Sterilization
An ideal way to sterilize a small number of cans. Pour water into the bottom of the pan and place the lids. Place a colander or strainer so that it does not touch the surface of the water. On the sieve, place the cans with the neck down. Sterilize jars up to a liter in volume for 10 minutes after boiling water.
Sterilization of cans in water
Put a cotton napkin on the bottom of a large basin or pan. Place the cans with the neck up. Pour some water into the jars and into the pan to the same level. Bring water to a boil and boil for 7 minutes cans of up to a liter.
Gently take out the boiled cans, pour out the water and turn it upside down on a sterile towel.
Sterilization of pickled threes in jars
When you fill sterile jars with mushrooms and brine, you must sterilize them.
To surely kill all microorganisms, we will resort to a very interesting way to increase the boiling point of water. At a temperature of 110 degrees, you need to sterilize mushrooms in jars of 0.5 - 0.7 liters in 45 minutes.
To increase the boiling point of water, add 478 grams of salt per liter of water.
You can sterilize the workpieces in the oven. But the covers should not be plastic or with rubber bands. Pour 3 centimeters of water on a baking sheet, place the jars. When the oven heats up to 130 degrees, spot 50 minutes. This time is enough for cans from 0.5 to 0.7 liters.
Immediately after sterilization is completed, roll up the jars or close them tightly with plastic lids.
Pickled Cakes with Cherry
Mushrooms are obtained in a very beautiful color. If you put such mushrooms on the festive table, the guests will surely be surprised.
Ingredients:
- A kilogram of waves;
- 5 mint leaves;
- Sprig of dill;
- 5 small bay leaves;
- 2 cloves of garlic;
- 5 peas of black pepper;
- 5 buds of cloves;
- A glass of sugar-free cherry juice;
- 20 grams of sugar;
- 50 grams of non-iodized salt.
How to pickle thrush with cherry:
Spread spices in 200 gram cans: mint, dill, garlic, pepper, cloves. Rinse the marinated throttles and place them tightly in jars of spices. Add sugar and salt to the cherry juice, boil and pour the mushrooms. Sterilize, roll and cool slowly.
A simple recipe for pickled threes for the winter
The ingredients are given per kilogram of mushrooms. Increase depending on the number of waves.
Ingredients:
- 1 kilogram of waves;
- Liter of filtered water;
- Bay leaf - 3 pcs.;
- 10 peas of black pepper;
- 5 peas of allspice;
- 5 carnations;
- A tablespoon of non-iodized salt;
- 2 teaspoons of sugar;
- A teaspoon of vinegar essence.
How to cook traps:
Prepare the mushrooms, rinse them thoroughly after cooking.
Boil water for the marinade, add all the spices, salt and sugar. Boil for 3 minutes and add vinegar. Immediately remove the marinade from the heat.
Lay out the mushrooms with a slotted spoon in a marinade, wait for it to boil. Reduce heat to a minimum, cook for 5 minutes.
Arrange the mushrooms in jars so that the marinade covers the mushrooms, and about 7 millimeters remain to the top of the jar.
Sterilize, roll up and cool by turning the neck down. You need to cool slowly, so do not take out the jars in the cold and cover them with a blanket.
Pickled garlic with mustard
A simple recipe for one and a half kilograms of mushrooms.
Ingredients:
- 1.5 kilograms of waves;
- 0.5 liters of purified water;
- A tablespoon of salt with a slide;
- A tablespoon of sugar;
- Apple cider vinegar - 50 ml;
- Head of garlic;
- A tablespoon of white mustard seed without a hill;
- 3 dill umbrellas.
How to deliciously cook pickled traps:
Peel the garlic and cut into thin slices. The specified amount of ingredients is enough for three half-liter jars. In each jar, put on an umbrella of dill, mustard and garlic. Place cooked and washed trawls so that the cans are tightly filled.
Prepare the marinade: boil water in a saucepan, add sugar, salt and boil for 5 minutes. Then pour apple cider vinegar. Immediately remove the marinade from the heat. Pour into jars and cover with lids.
Sterilize for 45 minutes, then roll and cool. According to this recipe, you can close the jars with plastic lids, and store the mushrooms in the refrigerator for 3 months. No longer worth it. In the refrigerator, clean only the fully cooled pickled mushrooms.
