Canning fried mushrooms

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How experienced housewives propose to pickle mushrooms can be seen in the following videos:

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Both humus and compost are rightfully the basis of organic farming. Their presence in the soil significantly increases the yield and improves the taste of vegetables and fruits. They are very similar in properties and appearance, but they should not be confused. Humus - rotted manure or bird droppings. Compost - rotted organic residues of various origins (spoiled food from the kitchen, tops, weeds, thin twigs). Humus is considered a better fertilizer, compost is more readily available.

Cold salting

This recipe for value for the winter involves a special approach to canning. After pretreatment, the mushrooms need to be blanched. This process involves boiling the product in hot water for a short time, and then quickly cooling it down. This technological trick allows you to preserve the crunchy texture and shape of the value.

Ingredients:

• cowsheds - 4 kg;
• salt - 150 g;
• dill seeds - 1 tablespoon;
• carnation - 7-8 buds;
• horseradish (leaves) - 2 pcs.

How to salt value mushrooms for the winter step by step:

1. Prepare the valuev: soak the fruit bodies for a day, and then boil for half an hour. Rinse under running water.
2. Place the barns in a colander and immerse in a pot of boiling water for 5 minutes.
3. Rinse immediately under cold water and place on a sieve to dry well.
4. Put spices, horseradish leaves on the bottom of glass jars.
5. Distribute the entire volume of salt to the number of jars and add a little to the bottom of each.
6. Place the gobies in containers, sprinkling with salt and spices.
7. Press down the contents of the jars, fill with cold water.
8. Close with nylon caps and send to a cool place.

Preservation of salted valuy

Salting valui mushrooms for the winter in cans allows you to immediately prepare a large amount of preservation. It is worth noting that this method involves storing the rolls in a cool place, so before pickling the mushrooms, you need to immediately take care of such a place.

Ingredients:

• cowsheds - 1 kg;
• allspice - 3 pcs.;
• salt - 50 g;
• garlic - 3 cloves;
• bay leaf - 2 pcs.;
• sugar - 20 g;
• dill umbrellas - 2 pcs.

How to prepare Valui mushrooms for the winter:

1. Rinse the mushrooms, remove the skins from the caps, and remove forest debris.
2. Boil the barns for half an hour in salted water.
3. Place the fruit bodies in a large container, sprinkling each layer with salt, sugar, spices, chopped garlic.
4. Place oppression on top. The mushrooms should be completely submerged in the brine.
5. During salting, foam will form, which must be skimmed off and removed.
6. After 10-14 days, you need to arrange the mushrooms in clean jars, sprinkle with dill umbrellas, fresh slices of garlic.
7. Cowsheds need to be packed very tightly, covered with lids.

A quick way to preserve mushrooms at home

Even a beginner can make blanks at home, because the cooking technique is quite simple. For a recipe that has a chance to add to the list of your favorite dishes, you will need:

• 1 liter of water;
• 2 teaspoons of salt;
• 5 g citric acid.

Fresh fruits must be peeled and further instructions followed:

1. Add salt and acid to the water intended for boiling mushrooms. After boiling, throw in the fruits.
2. After they decrease in volume and lie on the bottom, turn off the stove. Foam forms during boiling. It must be removed.
3. Transfer the finished product to sterilized jars and fill with the same water, but filtered through cheesecloth.
4. Cover the glassware with lids and lower it into a deep saucepan for sterilization. In this case, the water temperature should not exceed 50 ° C.After 1.5 hours, the cans can be taken out and sealed tightly.

Even a beginner can make blanks at home, because the cooking technique is not difficult at all

Gourmets believe that this type of mushroom is most suitable for pickling. An important feature is that if the skin is not removed from the caps, the dish will turn out to be bitter. It is most convenient to peel dry fruits. Then they need to be rinsed.

There are many preservation recipes, but the simplest one is as follows:

• at the rate of 3 liters of water, 1 kg of fruit is taken;
• table vinegar or apple cider - 50 g;
• 1 onion;
• garlic (2 cloves);
• a bunch of dill, bay leaf;
• allspice and bitter;
• salt and sugar (1 tablespoon each).

After the mushrooms are prepared, you must:

1. Bring them to a boil, put a cut or whole onion into a saucepan. After a quarter of an hour, drain the water.
2. Pour 1.5 liters of water with sugar, salt and spices. After half an hour, pour in the vinegar and chop the dill. Boil for another 5 minutes.

Canned with cinnamon if desired. In this case, follow this guide:

1. Boil mushrooms in salted water for 10 minutes. Then drain the water.
2. Prepare a marinade from 1 liter of water, 100 ml of 5% vinegar, 70 g of sugar, 50 g of salt, peppercorns, bay leaves and a pinch of cinnamon.
3. Boil the butter in the marinade until they settle.

Mushrooms with garlic are very unusual. The recipe is similar to the previous one. But during the unfolding of the finished product in jars, it must be alternated with garlic slices. Top up the jars with boiled oil and cover with plastic lids.

Butters are most suitable for pickling

Canned mushrooms should be stored in a cool, dark place with an approximate temperature of 8 ° C. The cellar is the ideal place. It is recommended to use glass containers with glass lids. Subject to all the rules, the shelf life can be 2 years. It is not forbidden to put jars in the refrigerator, where they can also stand for at least 2 years.

For storage, not only temperature conditions are very important, but also the amount of acetic acid. Cookware should be made of material that is not subject to oxidation. If the tin lid is swollen, then the product is unusable.

How to preserve boletus?

Butter is one of the most popular snacks. It is not only very tasty, but also quite easy to prepare. First of all, stock up on the ingredients:

• 3 liters of water.
• 50 grams of vinegar.
• 2 cloves of garlic.
• 1 onion.
• A small bunch of dill.
• 4 black peppercorns.
• 2 leaves of lavrushka.
• One tablespoon of salt and sugar.

Boil the butter for 15 minutes over low heat. In this case, you need to add the whole onion to the pan. After that, transfer the mushrooms to a clean saucepan, cover them with water and add spices. Boil this mixture for half an hour. Finely chopped dill and vinegar should be added five minutes before the end of cooking. All that remains is to arrange the mushrooms in sterilized jars and seal them tightly.

Mushroom preservation does not require any special skills. Even an inexperienced hostess will be able to cope with this. The main thing is to prepare all the ingredients, choose a good recipe and follow it exactly. Then you will provide yourself with a wonderful snack for the whole winter. If guests suddenly come to you, open a jar of mushrooms and everyone will be happy.

Soaking and cleaning

A procedure such as soaking is optional for some species. To resort to this process in case of severe contamination of fruit chalk. In this case, to facilitate cleaning, they should be soaked in slightly salted water for a few minutes.

Soak honey mushrooms in cool salted liquid for at least 1 hour. Valui, pigs, before the pickling process, need to be stored in salt water for 2 days. The rest of the species should not be kept in liquid for a long time, as they can strongly absorb it, and this will complicate the marinating process.

Cleaning mushrooms

When processing a product, it is important to take into account their individual needs, depending on the type. Oil, for example, are placed in boiling water before cleaning to make it easier to remove the skin

Other mushrooms are not supporters of water and when moisture gets on them it is rather difficult to cleanse them.

Preserving fried mushrooms in jars

Opening a jar of fried mushrooms on cold winter days makes it hard to believe that this is a canned product. The recipe includes:

• 2 kg of any mushrooms;
• 3 teaspoons of salt;
• 550 g of fat (vegetable or butter).

Canning technique:

1. Prepare the fruits by thoroughly cleaning and rinsing them.
2. Pour into water and put on fire.
3. Strain after a quarter. Pour in fresh water and boil for another 10 minutes. Rinse and strain again.
4. Cut the large pieces into smaller pieces and fry in a dry skillet until all moisture has evaporated.
5. Add oil and fry for another half hour. Salt.
6. Transfer the contents of the frying pan to sterilized jars and top with oil. If there is not enough oil, you need to boil a new one.

The sterilization time for cans with mushrooms should be at least 1.5-2 hours.

Fried mushrooms

Canning snow white mushrooms recipes for beginners

An easy recipe for novice cooks and those who simply want to taste beautiful pickled boletus during the winter months.

Mushrooms are prepared as follows:

1. Peel the young snow-white mushrooms and rinse a little with cold water.

2. Put a saucepan with cool water on the stove, add a little salt and vinegar. Boil the marinade, and then immerse the boletus in it.

3. When the snow-white mushrooms boil, take the dishes (preferably made of clay) and move the mushrooms from the pan into it, leave for 24 hours.

4. Wash painstakingly boletus mushrooms in the marinade in which they were cooked, collect with a colander and place in dry, spotless jars with a cap upward.

5. Boil a little more low-percent acetic acid with salt, bay leaf and hot dark pepper. Pour this consistency over the mushrooms in the jar.

6. Melt the olive oil and pour over the white mushrooms. Tie the neck of the jar with a plastic bag or close it with a nylon cap. Refrigerate.

A simple recipe for conservation (video)

Products required for caviar:

• 1 kg of mushrooms;
• 250 g onions;
• 250 g carrots;
• 50 g of garlic;
• 10 ml of vinegar essence;
• 70 ml of any vegetable oil;
• 10 g allspice;
• 10 g bay leaves;
• 5 g of pepper.

You can preserve mushrooms not only whole, but also make caviar from them

1. All mushrooms should be rinsed first, and then boiled, chopped in a meat grinder.
2. Onions must be peeled and cut into slices.
3. Rinse the carrots, also peel and grate.
4. Pour oil into a frying pan and pour onions and carrots, fry.
5. After that, the vegetables must also be chopped in a meat grinder.
6. Then all the products passed through the meat grinder must be put in a frying pan, add salt, spices and vinegar essence.
7. Garlic should be peeled, chopped and sprinkled with the rest of the food.
8. Fry until the liquid evaporates.

A quick way of harvesting any forest gifts involves this particular recipe. The simplicity of preparation lies in the fact that you do not even need to sort out mushrooms by varieties, you can make a mushroom platter. It will look amazing in jars. Yes, and on the table will certainly stand out among other snacks.

Required components:

• 3 kg of mushrooms;
• 1.5 liters of water;
• 20 g salt;
• 5 g citric acid;
• 20 ml vinegar;
• 5 g bay leaves;
• 10 g peppercorns;
• 5 grams of cloves.

A quick way to harvest any forest gifts involves this particular recipe.

Fast food stages:

1. Mushrooms must be washed and sorted out, large ones must be cut into several parts.
2. Pour water into a saucepan and boil, pour mushrooms there and cook them for 15 minutes.
3. After that, you should already add all the other products, cook for another 3 minutes.

Mushroom preservation is not only a necessary, but also a very interesting process. In this way, you can prepare both whole specimens and salads, caviar, even soups with the participation of forest gifts. Each of the blanks will be special. Thanks to them, you no longer have to worry if guests unexpectedly appear on the doorstep, because there will be jars in the bins, after opening which the table will be overcrowded.

The dish is a delicacy, especially if young whole mushrooms were taken for its preparation.

Boiled mushrooms are stewed in their own juice or in vegetable oil. When the mushrooms become soft, add fresh tomato puree, condensed until creamy. You can also use a ready-to-use 30% puree diluted in half with water.

Fresh or diluted puree is heated, mixed thoroughly and 20 g of salt and 30-50 g of sugar are added for each kilogram of it. Stewed mushrooms are added to the hot mashed potatoes prepared in this way. They are heated and then placed in jars.

Mushrooms need to be spread hot in small jars, sterilized in advance (sterilize the lids too), and pour a layer of hot oil on top of at least 1 cm.If the mushrooms are to be stored at room temperature, the jars must be sterilized for 1 hour and sealed hermetically.

If they will be stored in a cold room, the jars can be simply sealed.

In any case, the jars should be stored in the dark, because fats in the light break down and go rancid. Butter can be used, whoever likes what: butter, vegetable, pork fat.

Canned mushrooms in tomato paste can be served as a separate dish. This is very convenient, especially when you have to prepare a lot of dishes. Required products:

• 2.5 kg of boiled mushrooms;
• onions - 1 kg;
• tomato sauce;
• vegetable oil;
• 9% vinegar - 2 tablespoons;
• salt, ground garlic and pepper, bay leaf.

Step by step guide:

1. Cut the onion rings into quarters.
2. Vegetable oil must be poured into the multicooker so that its height in the bowl is at least 1 cm.
3. Set the "Fry" mode for half an hour. Fry the onions, stirring occasionally with a wooden spatula.
4. After 15 minutes from the start of frying, add boiled mushrooms.
5. Season with spices. Pour over tomato sauce and stir.
6. After boiling, switch the mode to the "Soup" state. Turn off after 1.5 hours.
7. At the final stage of cooking, a couple of bay leaves and vinegar.

Pour the prepared dish into a glass container and close securely.

Canned mushrooms cooking recipes. Canned mushrooms - recipes for preserving mushrooms at home

in the middle of winter, mushrooms collected with your own hands will help. Salads, soups, first and second courses are prepared from canned mushrooms.

Preservation is carried out in mushroom broth and in various sauces. Mushrooms can be preserved in different ways - both naturally and fried.

Natural canned mushrooms

We need:

• Mushrooms of the same type;
• Lemon acid;
• Salt.

Step-by-step cooking:

1. Add citric acid to cold water (5 g per liter of acid). Peel the mushrooms, rinse, cut into small pieces and place in acid water.
2. Put the mushrooms on fire and add a tablespoon of salt to a liter of water. Be sure to remove the foam - this is how harmful substances are digested.
3. Turn off the stove when the mushrooms are at the bottom. Place the mushrooms in a colander. Place a container under a colander. Wait for the broth to drain completely.
4. Place the mushrooms in sterile jars and fill with the collected broth.
5. Close the jars with sterile lids and sterilize. For better preservation of mushrooms, sterilize liter jars for 90 minutes, and half-liter jars for 65 minutes.

Sweet and sour canned mushrooms

This recipe for preserving mushrooms differs from the classic method of preparation in its unusual taste.

We need:

• 1 carrot;
• Mushrooms of the same type;
• 1 grated horseradish;
• 1 onion (chopped)

For sauce:

• 440 ml. vinegar;
• 3 tsp salt;
• 1.5 tbsp. l. Sahara;
• 3 lavrushkas;
• 1 tbsp. l. mustard (better than seeds);
• 7 pcs. peppercorns;
• 1 small spoonful of allspice.

Step-by-step cooking:

1. Wash the mushrooms and cook in salt water with citric acid. Cook for 6-7 minutes.
2. Cool in cool water and place in jars with added seasonings.
3. Mix spices, sugar and salt in water and boil. Simmer for 6 minutes.
4. Turn off the stove, add vinegar, stir and pour into jars with mushrooms.
5. Roll up the jars and sterilize in hot water. A liter can is 1 hour, and a half-liter can is 40 minutes.

Canned mushrooms in tomato sauce

We need:

• 500 gr. of the same type of fungi;
• 2 tbsp vegetable oil;
• 350 gr. tomato sauce or paste:
• Vinegar;
• 2 spoons. Sahara;
• 1 spoon of salt.

Step-by-step cooking:

1. Prepare mushrooms for cooking and simmer in your juice. Bring to a soft state.
2. Heat the tomato paste, add sugar and salt. 3 minutes before removing from heat, pour in the vinegar to taste.
3. Mix the resulting sauce with mushrooms, boil and place in jars.
4. Close the jars with lids and sterilize. Do not forget: in home canning of mushrooms, sterilize a liter jar - 1 hour 20 minutes, a half-liter jar - 50 minutes.

Canned milk mushrooms

We need:

• 900 gr. mushrooms;
• Half tsp citric acid;
• 3 bay leaves;
• 2 small spoons of vinegar;
• Half tsp cinnamon;
• 6 peppercorns.

Step-by-step cooking:

1. Cut the milk mushrooms and boil in water with salt for 5 minutes.
2. Place the milk mushrooms in a saucepan of water. There should be about 0.5 pot of water. Add vinegar and spices.
3. As the milk mushrooms are at the bottom - turn off the stove.
4. Place the milk mushrooms in sterilized jars with citric acid. Pour in the broth.
5. Sterilize liter jars for 1 hour 15 minutes, half-liter jars - 45 minutes.

Canned porcini mushrooms

We need:

• 5 kg. boletus;
• 0.5 cups of salt;
• 2 tbsp butter (per can).

Step-by-step cooking:

1. Boil boletus for 3 minutes. Place in a colander and bring to room temperature under cold water.
2. Place the mushrooms in the jars, caps up, and sprinkle each layer with salt. Put something heavy on top and let the mushrooms be kept in this state for 2 days.
3. Pour boletus with melted butter. Cover tightly and store in a cool place.

Rinse the boletus twice with cold water before cooking or using it again. Canning porcini mushrooms will allow you to enjoy the summer taste at any time of the year.

Fried mushroom preservation

We need:

• Mushrooms;
• Butter.

Step-by-step cooking:

1. Wash the mushrooms, remove forest debris and cook for 45 minutes.
2. Then fry the mushrooms in butter in a skillet and arrange in sterilized jars. Do this while the mushrooms are hot.

Milk mushrooms for the winter in banks

Salted milk mushrooms are one of the most famous dishes of Russian cuisine. True, for their preparation you will have to try - spend time and effort. But all efforts will pay off handsomely.

Ingredients:

• Milk mushrooms - 10 kg.
• Salt - 0.5 kg.

Algorithm of actions:

1. Select the best mushrooms - no worms or wormholes, not old ones.
2. Rinse thoroughly, you can use a soft brush.
3. The next stage is soaking, you cannot do without it, since milk mushrooms (both white and black) have a bitter taste. Pour water into a large container (glass or enamel), dip the mushrooms into it. Cover the top with a lid, so that the mushrooms are completely covered with water. For several days, in the morning and in the evening, the water must be changed, the mushrooms must be washed.
4. The longest stage is over, then everything is primitively simple. You need to choose a container for salting, again it should be glass, enameled.
5. Place the mushrooms with their caps down. Sprinkle with salt. Then the next layer. Salt. Do until you run out of ingredients.
6. Cover the mushrooms with gauze or clean cotton cloth.Above - a wooden circle or lid, oppression.
7. Keep in a cool place.

The mushrooms will be ready after 2 days, you can put them in small containers, pour vegetable oil on top. Put away in the cold, dreaming of a quick tasting.

A simple recipe for pickling mushrooms. Pickled mushrooms for the winter in jars: simple cooking recipes

Today I want to share with you recipes of pickled mushrooms in jars for the winter. These are awesome tasty mushrooms. Of course, this is a kind of product that requires proper preparation and processing. Not everyone likes him.

I treat them quite evenly, sometimes I can pickle a few jars for the winter to please the guests. Typically, these snacks go first. They are perfect for salads, first and second courses, roast, for filling and so on.

Let's start with the simplest recipe.

How to pickle mushrooms for the winter in jars - a simple recipe

To prepare pickled mushrooms for the winter, you need the following ingredients:

Required: 2 jars of 500 ml.

Note: for 1 kg of mushrooms, it is enough to take 1 liter jar or 2 x 500 ml. This is an approximate calculation

It is necessary to look in each individual situation, taking into account the size of the mushrooms themselves

How to cook:

The mushrooms are thoroughly washed and boiled. During the cooking period, it is necessary to replace the water with a new one three times.

Salt, peppercorns and dried carnation flowers are added to the water, as well as the specified amount of sugar. Everything is boiled thoroughly.

After boiling, remove from the stove and add vinegar.

Banks are poured over with boiling water, and then placed on the bottom of the cloves of garlic. Spread mushrooms on top and fill with marinade, adding oil.

Close tightly with lids: after 24 hours, the blanks will be ready.

Such blanks can be easily stored throughout the winter. Don't worry about spoiling.

Preparing mushrooms for pickling: cleaning, soaking, boiling

Before you start pickling mushrooms, they should be carefully prepared

An important condition for this: the absence of bitterness in the taste. In general, absolutely all mushrooms can be pickled

However, the most delicious are those with a spongy cap.

So, how to properly cook mushrooms ...

Cleaning

First of all, you need to clean them dry, without soaking, and then rinse several times.

Attention! You do not need to soak the mushrooms. They may just go limp

It is enough that the pulp is slightly saturated with moisture.

Mushrooms are classified as quickly perishable foods, so they should be cooked immediately. Those brought from the forest are recommended to be processed within 4 - 5 hours.

Cleaning has its own characteristics, depending on the belonging of the mushroom to a particular species. So, for example, tubular ones can only be cleaned with a dry brush and with a knife to remove individual dirt, cutting off those areas that are damaged, and then rinse well.

Lamellar mushrooms should be free of pungent taste. They can be soaked in water for a while, after removing the remnants of earth or sand, if any.

Soak

Soak in cold water, adding 1 teaspoon of salt to 1 liter of water. Additionally, you can add citric acid in the amount of 2 grams. This will prevent the flesh from browning. The soaking period can be completely different: from half an hour to several days. It is determined by the flavor characteristics of the mushrooms.

Heat treatment

Many mushrooms need to be additionally processed with high temperatures. Blanching is enough (no more than 3 minutes). To do this, you just need to put it in a colander and place it in a larger pan, in boiling water. When there is a lot of bitterness in mushrooms, they are boiled in parts, draining the water several times until all the bitterness comes out.

If you prefer to boil, you must do it in salted water. For 1 liter of water, take 50 grams of salt.

During the blanching or boiling period, so as not to waste time, you can prepare glass jars.For example, I just rinse them with baking soda and rinse them with clean water, and then wipe them dry. Some housewives use mustard powder. It also disinfects well. Sterilization is best done closer to the preservation process.

Standard recipe for pickling tubular mushrooms

In principle, almost all types of mushrooms can be pickled in this way. But it is precisely the noble ones that are prepared (aspen mushrooms, boletus, white, boletus)

Ingredients:

Recipe:

Thoroughly washed porcini mushrooms are cut into large pieces. Place in a saucepan and cook until boiling.

After the water boils, the fire is reduced. Cook for 15 minutes.

In a separate container, mix spices with water and put on the stove, bringing to a boil. This is our marinade.

The mushrooms are laid out in jars, after which they are hermetically closed with lids and wait for complete cooling.

Features of different types of mushrooms during conservation

First you need to figure out which canned mushrooms you like best:

1. Preservation of lamellar mushrooms, such as: milk mushrooms, volushki, mushrooms, russula, honey mushrooms, chanterelles, oyster mushrooms and others, is done with pickles.
2. Tubular: white, boletus, butter dish - pickled.

Each type of mushroom has its own characteristics, which should be taken into account when preserving. If you do this, then, even when winter comes, you can enjoy the spicy taste of the forest riches:

1. The pigs should be kept in cold salt water for two days, and the water should be changed 4 times.
2. Milk mushrooms, mushrooms and other mushrooms of the genus Millechnikov, champignons can be soaked for a longer time, while the rest of the mushrooms should be left in water for half an hour, no more.
3. In order to cook old mushrooms, you need to remove the bottom layer of the cap, since it is not digested in the stomach.
4. Small mushrooms can be left intact. Large mushrooms are cut into several pieces.
5. For processing oil, remove the film from the cap.
6. Morels are conditionally dangerous, therefore, to destroy the poison, they are boiled for at least 20 minutes, and the water is drained, and their leg is cut off and not used before cooking.
7. To remove the skin from russula, pour boiling water over them.
8. To prevent the marinade from becoming black in boletus and aspen, they are poured with boiling water before cooking and remain in this state for another 10 minutes.
9. Champignons will not darken if soaked in water with citric acid.
10. In order for the mushrooms not to taste bitter, before salting after cooking, the milkmen (milk mushrooms, volnushki) are washed with cold water.
11. Chanterelles are also washed after cooking.
12. It is better to salt milk mushrooms, mushrooms, volnushki without using herbs, and when salting other mushrooms, dill is perfect.

When preserving mushrooms, regardless of their type, you can use horseradish and black currant, cherry and oak leaves, bay leaves, cinnamon, cloves.

Canned mushrooms. Recipe number 1

Ingredients

• - 1.5 kg
  +
  —

• - 1.5 l
  +
  —

• - 1.5 tbsp. l.
  +
  —

• - 150 ml
  +
  —

• - 3/4 cup
  +
  —

• - 1.5 tbsp. l.
  +
  —

• Allspice peas
  - 7-8 pcs.
  +
  —

• - 4-5 pcs.
  +
  —

• Mustard seeds
  - 0.5 tsp
  +
  —

Preparation

Champignons are one of the few mushrooms that have versatile cooking applications. These beauties are most often used in salads, they are actively added to soups, pizzas, roasts, gravies, casseroles, julienne, stews and many other dishes.

In addition, champignons cooked according to this recipe will become an excellent independent snack at a gala event, so to speak on a fork as a snack. We dare to assure you that you can't pull off such mushrooms by the ears, well, very tasty. So, let's get down to culinary sculpting.

• For harvesting, it is better to choose small whole mushrooms. We rinse them thoroughly under running water, removing the films.
• Now we start cooking the marinade itself. This is absolutely not a complicated matter. Take a saucepan and pour cold water into it. Pour salt and sugar there, throw in lavrushka and pepper with mustard, pour vinegar and sunflower oil, and put on fire.
• When the brine starts to boil, we send the mushrooms to boil over low heat for 35-40 minutes. Do not be so surprised, 40 minutes and no less, believe me, the mushrooms will be incredibly tasty and elastic.
• After the specified time, we put the mushrooms in sterilized jars, fill the marinade with boiling water up to the neck (lavrushka, peppers and mustard can also be drained into the jars, it will be even better) and roll up the lids.
• However, if you are unbearable, then you can wait until the mushroom marinade cools down, leave them directly in the fragrant salted water in the refrigerator for 24 hours and the next day you can sincerely gulp the yummy.

It is worth noting that in the recipe, vinegar is poured into the water at the very beginning, although often in many recipes it is added a couple of minutes before the end of the brine preparation. Our method is just this, it has been tested over the years, mushrooms are amazing and without a pungent vinegar smell and taste.

From 1.5 kg of champignons, three liter jars of canned mushrooms are obtained, and believe me and check, this is many times cheaper and tastier than purchased products.

If you decide to serve champignons on the table with hot potatoes as an independent snack, then adding a little garlic and sprinkling with fragrant sunflower oil will not leave indifferent eaters and will be amazed how they disappear from the plate at the speed of light.

* Cook Tips

Sterilizing jars is extremely necessary for any blanks if you want to keep food for a long time in its original canned form. Disinfection of containers can be carried out in several ways:

1. Sterilization over steam.
   The most popular way. To do this, a special nozzle with a recess for the neck of a can or a net is placed on a pot of water standing on a fire, and glass containers are installed on top of it, upside down. Having boiled, the water begins to evaporate, and the steam escaping outside produces heat treatment of the vessels. The exposure time is 5-15 minutes. By the way, the lids can be thrown into boiling water so that they are also sterilized in parallel.
2. For happy owners of a dishwasher
   processing of glass containers is a trifling matter. One has only to put the cans in the machine and run the sink at the maximum temperature (over 60 ° C) without adding detergent. That's all science.
3. But for those who are still not a woman, but a dishwasher, a good way would be boiling dishes
   ... Fold the jars into a wide and deep saucepan, fill it with water so that they themselves are filled with liquid "to the ears", and put on fire. After boiling, leave the container to sterilize for 10-30 minutes (the time depends on the volume of the cans).

Stage 3. Conservation

If you want to preserve the harvest for a longer period and keep it at normal home conditions, you must preserve the pickled mushrooms correctly.

It is important to know that sterilized, hermetically sealed pickled or salted mushrooms can be stored in a dry dark place at temperatures up to 15 ℃ for no more than 12 months

Banks and lids must be sterilized before conservation. Banks are steamed over boiling water, heated in an oven or microwave. They need to be hot when the finished product is laid out. Boil the lids in water for 2-4 minutes.

If you fill the jars with mushrooms boiled in a marinade (as in), then they can be poured to the very top (so that there is no air left) and rolled up immediately, but for safety it is better to sterilize the workpiece in a water bath. When pouring boiled mushrooms with hot marinade (by), additional heat treatment cannot be dispensed with. It is advised to do this as follows:

Technology of sterilization of canned mushrooms in a water bath

1. Put a wire rack (cloth) on the bottom in a wide saucepan or bucket, pour water, heat it to 50-70 ℃.
2. Fill the jars with mushrooms and marinade up to the shoulders or slightly higher (not to the very top), cover with lids.
3. Carefully place the jars in the pot so that their shoulders are covered with water.
4. Sterilize the workpiece at low boiling water. Half-liter cans 20-25 minutes, liter cans - 20-30 minutes from the moment of boiling.
5. After that, the cans are immediately rolled up tightly with lids, the quality of the closure is checked, they are placed upside down, covered with a blanket or blanket and left for 1-2 days until they cool completely.

Ready-made canned mushrooms are placed in a cool (away from radiators and heating devices), dry and dark place. It is recommended to store them for no more than a year.

Answers to common questions

What are the benefits of pickled mushrooms?
When pickling, the fruit bodies do not lose their beneficial properties. In the process of harvesting, the fruits secrete a mucous substance that has a positive effect on the functioning of the stomach. Fungi also contain organic acids, fiber and melanin, which are involved in many body systems.

Which pickling method should you choose?
Each housewife chooses a recipe at her discretion. Fans of spicy dishes will definitely like Korean-style mushrooms. The quick pickling method will not only save you a lot of time, but also have a pleasant aroma and great taste.

How to store canned food?
Store jars in a cool, dark place. An excellent place for blanks would be a basement, a cellar or a glazed balcony. The ambient temperature should not exceed 6˚С.

How to avoid botulism?
The recommendations are simple:

• it is necessary to store the workpieces at temperatures up to 6 ° C;
• it is better to boil or fry the pickled product before use;
• during the "quiet hunt", it is better to leave the roots of the fruits in the soil;
• the harvested crop is thoroughly cleaned of debris and earth particles.

How long can mushrooms be stored?
In a cool, dark place, the shelf life is no more than one year. If the jars are closed with a glass lid, the shelf life is increased to two years. It is advisable to use an open jar within 3-4 days after opening, and at this time it is stored in the refrigerator.

A successful "quiet hunt" is an excellent excuse for preparing mushroom preparations for the winter. Among the variety of recipes presented, each housewife will definitely find for herself the ideal way of pickling.

How to store workpieces correctly

Fresh or boiled boletus mushrooms do not lose their taste, smell, or useful components if they are in the freezer for no more than a year. Dried mushrooms are wrapped in paper or material and kept in a cool, ventilated area with low humidity. To prevent blackheads from absorbing an unpleasant odor, they are stacked where there is no garlic, celery, or seasonings.

Pickled boletus mushrooms are taken to the basement, cellar, left in the refrigerator. The main condition is the absence of light. They need to be harvested in hermetically sealed jars, tightened with tin or glass lids. In the second case, the mushrooms do not deteriorate, they can be placed on the table for consumption for 2 years, but they must be placed in containers very tightly so that air does not pass through.

Salted boletus mushrooms are stored in an oak barrel, in a can, in a saucepan, and in a jar. They are completely filled with a solution and oppression is put. The temperature in the basement or cellar where these mushrooms are taken out should be within 5 ° C. Salting does not freeze on the balcony in winter, but spoils much faster than pickled boletus boletus. If the liquid is covered with mold, the mushrooms must be thrown away, they cannot be eaten.

Powder from blackheads is placed in a glass jar, metal box, parchment packaging and left in a dark place at room temperature, preferably the air humidity does not exceed 70-75%.

For preserving mushrooms for the winter, you can use both hot and cold harvesting methods, but boletus mushrooms do not deteriorate longer, retain a pleasant smell and unmatched taste if not only mushrooms are sterilized, but also the jars in which they are folded.

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