Ginger is a mushroom that is absolutely edible and cannot cause poisoning. They begin to be collected in a pine forest from summer to autumn and harvested for the winter. Marinating homemade preparations are very easy and even inexperienced housewives can do it.
Important! You need to collect young specimens, without worms and dust. They should not be stored for long after harvest and should not be cooked quickly.
Dark spots appear in places of cutting or pressure, but this is not a big deal. It is necessary to thoroughly clean the food from debris and dirt, rinse and drain the water. The caps are separated from the stalks, but it is not worth crumbling, otherwise the brine will be cloudy. Pre-soaking at home is not required. But some housewives recommend pre-salting and soaking the harvested fruits, similar to how salting is done for honey mushrooms, chanterelles or milk mushrooms.
Various ways of marinating mushrooms for the winter in jars is a simple recipe.
Before pickling mushrooms for the winter, boil them, drain the water - it is unsuitable for further use, it has a brown color. There are several ways to marinate for long-term storage.
The difference between hot and cold pickling is as follows. With the cold cooking option, the fruits are boiled, and then poured with hot marinade. With the hot method, the mushrooms are boiled directly in the filling immediately.
The constituents
The mushrooms are boiled with the usual ingredients: water, salt, sugar, peppercorns, bay leaves. Depending on the recipe, add vinegar, onions, and other ingredients.
The mushrooms are pre-cooked in an enamel pan for 10-15 minutes. The water must be drained - it is no longer needed, has no gustatory value.
In jars of vinegar
It is better to marinate mushrooms for the winter in jars with vinegar. For a couple of kilograms of saffron milk caps they take:
- water - 4 tbsp.;
- sugar - 1 tbsp. l .;
- salt - 2 tbsp. l .;
- bay leaf - 3 pcs.;
- acetic acid (30%) - 5 tbsp. l. or vinegar (9%) in proportion;
- black pepper and others - 5 pcs. everyone.
Preparation:
The marinade is very aromatic.
In hot fill
You can marinate mushrooms for the winter in jars in a hot way in a specially prepared filling. This is the most popular cooking method. They can taste different mushrooms: more or less sour, depending on the amount of vinegar poured in. Products used:
- mushrooms after preliminary boiling - 1 kg;
- water - 1 l;
- salt - 1.5 tbsp. l .;
- sugar - 2 tbsp. l .;
- vinegar essence (70%) - 1-2 tsp;
- peppercorns of different types - 8-12 pcs.;
- cloves - 6-8 pcs .;
- bay leaf - 2-3 pcs.;
- garlic - 2-3 cloves per 1 can;
- spices and horseradish root to taste.
Step by step description:
Jars with fruits are poured with a boiling composition to the top and pasteurized: half liter jars - 10 minutes, liter jars - 15 minutes. Roll up the cans and turn over until they cool completely. You can store pickled mushrooms even in a room, at normal temperatures, for about a year.
Boiled in marinade
With this method of canning, ready-made mushrooms will crunch.
For 3 kg of saffron milk caps you will need:
- water - 1 l;
- salt - 2 tbsp. l .;
- sugar - 1.5 tbsp. l .;
- bay leaf - 5 pcs.;
- black pepper and others - 10 pcs. everyone;
- garlic - 7 cloves;
- cloves - 4 pcs.;
- vinegar (9%) - 100 ml.
How to cook: