Marinade for mushrooms

Pork kebab marinade. Juicy and soft pork kebab, just pickle with onions

I will tell you a secret that the most delicious and juicy kebab is obtained from pork marinated with ordinary onions and spices. Yes Yes. No vinegar or anything else that makes old tough meat soft. Today we can easily afford to choose meat of the required quality.

So remember. To make the kebab juicy and tasty, you need very, very good meat.

Whatever the venerable culinary experts say, in what magic marinades and sauces you soak the meat, nothing good will come of it if it itself is of initially poor quality.

Ingredients:

Pork pulp - 2 kg
Bulb onions - 3-4 pcs. (large)
Refined vegetable oil - 2 tbsp. l.
Salt, spices

It is advisable to take meat for our dish with fat layers. We wash it thoroughly and, if necessary, cut off excess fat and films.

Many people recommend cutting the meat into small pieces about 3 by 4 cm, but dad cuts it more coarsely (about 10 by 7 cm). He says that otherwise it will dry out during frying. Just do not think that in order to cut into pieces of the required size, you will have to acquire a ruler in the kitchen. The piece should be about the size to cover the fingers on the man's hand.

The most important thing is that all the pieces should be approximately the same size.

We wash the onions, peel them and cut them into rings or half rings. As it is convenient for anyone. We put everything in a saucepan, add spices. Spices do not have to be for a kebab. Here everyone chooses according to their taste.

Now about the salt. Dad does not advise salting the meat right away. During marinating, the salt can draw out all the juice from it, and after frying it will become harder and not very pleasant to the taste. You can salt it before you start stringing the meat on skewers or in the process of frying it.

Then add vegetable oil, mix and leave to marinate in a cold place for 8-12 hours. Vegetable oil absorbs the aromas of onions and spices very well, and therefore each piece of meat will receive its share of the aroma. It also contributes to the appearance of an even crispy crust when roasting meat on charcoal.

Well, our meat has been marinated, and now it's time to fry it. If we use firewood for cooking, then we must wait until they are completely burned out (there should be no open flame), since the heat from the coals is used to cook meat on the grill, and not the flame itself.

If you buy ready-made coals, then the preparation time for the heat we need will be reduced several times.

Now we select the meat from the marinade and string it tightly to each other on the skewer. On each skewer we prick equal sized pieces so that they are fried at the same time.

The skewers should be wide so that the chopped pieces of meat turn well and are evenly fried on all sides, and do not rotate around the skewer itself.

Between the pieces of meat, you can, if desired, string onions, various vegetables (tomatoes, eggplants, peppers, zucchini) and mushrooms. And only now we add it.

Another clarification: you need to prick the meat along the length of the piece so that it does not dangle in the air.

Spread the skewers tightly in a row on the grill so that the meat is 10-15 centimeters from the coals. After we have laid out the skewers, pour the remaining marinade into a plastic bottle.

When our meat begins to brown gradually in the heat of the coals, we will pour marinade on it from time to time to keep it juicy and flavorful. Each batch takes about 15-20 minutes to fry.

And when our pieces have acquired a uniform fried appearance, and the breathtaking aroma of meat roasted on a fire began to spread around the area, you can carefully cut the largest piece with a knife to check its readiness.

Important! Pork meat must be thoroughly cooked. If you are a lover of low-rare meat (with blood) or are guided by the principle that there is no hot raw, then remember that this is not applicable for pork dishes

If you are a lover of low-rare meat (with blood) or are guided by the principle that there is no hot raw, then remember that this is not applicable for pork dishes.

If you do not plan to immediately serve kebabs on the table, then you can put it in a saucepan, the bottom of which is pre-lined with basil leaves (well, or other herbs) and raw onion rings. Hot meat is poured with them. This will be an additional appetizing appetizer. Then you need to cover the pan with a lid and wrap it in a blanket or large towel.

Everything is so simple and accessible.

Marinade for mushrooms with turmeric (in Korean)

Ingredients:

Champignons 1 kg;
Vegetable oil 100 ml .;
Sugar 2 tablespoons;
Salt 1 tablespoon;
Rice vinegar 100 ml .;
Bay leaf 4 pieces;
Ground black pepper 1 teaspoon;
Ground red pepper 1 teaspoon;
Ground coriander 1 teaspoon;
Turmeric to taste
Water 2 liters.

Cooking method:

Rinse the mushrooms with water.

Separately, in a saucepan of water, bring 2 liters to a boil, adding the bay leaf. Then add the mushrooms to boiling water and cook for 10 minutes over low heat. Drain the water, discard the bay leaf.

Pour red, black pepper, coriander, turmeric on the boiled mushrooms (a little, it is needed only for the beautiful yellow color of mushrooms).

Heat oil in a frying pan, then pour over the mushrooms so that the oil gets on the dry spices. Add vinegar, sugar, salt. Mix.

Transfer the mushrooms to a jar and pour the same marinade on top. Leave it overnight. Try it in the morning. If something is missing, add to taste (salt, pepper, vinegar).

Korean style pickled champignons can be eaten immediately or left for a few days before the holiday. You can try to twist them.

Making a delicious mushroom marinade is 70% of the success in mushroom marinating. What mushrooms do you want to pickle and how to dispose of them later is up to you. But we are sure that this simple and delicious dish must be prepared! Moreover, pickled mushrooms are stored in the refrigerator for a long time and will always help out when guests are on the doorstep! Good luck in the kitchen!

Useful properties of mushrooms

The benefits of mushrooms lie in their unique balanced composition:

consist of 90% water, so they are easily absorbed by the body;
serve as a source of a unique protein, they contain 18 amino acids, which are so necessary for the proper functioning of the body;
rich in vitamins and microelements that have a beneficial effect on the nervous system, hematopoiesis, vascular function, skin renewal;
contain beta-glucans, which have anti-cancer effects and support the immune system;
contain organic acids, urea and melanin - a strong natural antioxidant.

The average calorie content of pickled mushrooms is 31.92 kcal. This is quite a bit, but you need to remember that mushrooms are protein foods, and do not overeat. We'll talk more about their useful properties in a separate article.

Soaking and soaking

mushrooms are very dirty, you can facilitate their cleaning by soaking them for a short time in salted water;
Soak honey mushrooms in strongly salted water for 1 hour and then rinse under a strong stream of tap water, they will be perfectly cleaned of dirt and debris, which will save you a lot of time and effort.

Soaking and soaking

Before marinating, value and pigs must be soaked in cold salted water for 2 days with a water change every 10-12 hours.
In addition to lactarius, mushrooms should not be kept in water for a long time - they will absorb excess water, which is not very good for subsequent processing.

To Avoid Disaster: Preventing Botulism

botulism

when collecting mushrooms, you need to cut them off, and not pull them out of the ground. The fact is that the causative agent of botulism is most often found in the ground;
when cleaning the collected mushrooms, it is better to cut off the dirt and soil, and not rinse it off with water;
with a five-minute boiling or heating of mushrooms in an environment above + 80 ° C for half an hour, the vegetative forms of Clostridium botulinum die, therefore heat treatment is required;
additionally, you can insure yourself by adding salt to the water during sterilization - then the boiling point rises;
jars and lids for preserving mushrooms must also be sterilized;
since the acidic environment inhibits the growth of bacteria and the production of toxin by them, the addition of acid to the marinade serves as a preventive measure;
Since the botulism bacillus reproduces in an anaerobic (airless) environment, it is advisable not to store the mushrooms under rolled metal lids.
All mushrooms, especially rolled ones, should be stored in a cool (not higher than + 8 ... + 10 ° C) place. And no longer than a year.
pickled mushrooms, by and large, are considered a semi-finished product, and not a ready-made dish, as we are all used to. Before use, they are advised to boil for 20-25 minutes, with the addition of acid and salt 5 minutes before the end of cooking.

When pickling mushrooms, do not forget about measures to prevent botulismMushrooms are high in protein

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Recipe "Marinated porcini mushrooms":

Are you lovers of quiet hunting and you were lucky enough to collect porcini mushrooms ?! Remember, they need to be recycled on harvest day, which is exactly what I do.

Sort out the mushrooms, removing the rotten or wormy ones. Clean the ground from the legs, wash thoroughly in cold running water. Do not soak porcini mushrooms. Trim the legs, we use them in another recipe.

Chop the mushrooms, put in a saucepan. Put on fire, medium heat. While stirring, let the mushrooms boil. If the mushrooms are fresh, they will provide enough juice. Cook for 10 minutes. If there is not enough liquid, add a little water.

During cooking, add citric acid, the reaction of an increase in the release of foam will immediately go. It must be removed with a slotted spoon until it is completely lightened. Boil mushrooms for 40 minutes.

Throw boiled mushrooms in a colander, freeing from liquid. Don't pour the broth, it's a great base for sauces, soups and the like. Rinse the mushrooms with hot boiled water. Weigh the mushrooms.

Prepare the marinade. Boil water, add salt, sugar, cloves. Porcini mushrooms have a rich taste and aroma, do not interrupt it with bay leaves and other things. The subtle scent of cloves is sufficient. Put 1 kg in the boiled brine. boiled mushrooms. Let it boil and boil for another 5 minutes. Pour in vinegar, stir, continuing to boil, put in sterile jars, rolling up with sterile lids. Wrap inverted jars and cool completely.

Yield 1.5 l .. Mushrooms are well stored in a dark, cool place.
Dear mushroom pickers, rain mushrooms, good walks in the forest and baskets full of trophies.
P. S. - Other forest mushrooms, such as boletus, can be prepared in the same way.

Marinade for mushrooms for 1 kg of mushrooms. Marinade for any mushrooms

There are methods for pickling mushrooms, which are preferred by most housewives, since these recipes are universal and simple. Experienced cooks will help you to make a marinade for any mushrooms.

Marinated mushrooms.Illustration for the article is used from open sources

This method of preparation not only significantly saves time, but also allows you to preserve useful properties and emphasize the taste of the product.

Universal marinade recipes

It is recommended to marinate small mushrooms. They look more attractive in the bank. Large ones turn out to be no worse in taste, they just have to be cut before canning. For the marinade from this recipe, you can use 5% and 9% vinegar, as well as essence. Due to differences in the concentration of the acid, it is necessary to change its ratio with water. The list of ingredients is as follows:

0.8 liters of water and 0.2 liters of 5% vinegar (0.89 liters and 0.11 liters of 9% acid, 1 liter and 3 tsp. 70% essence);
4 tsp salt;
2 tbsp. l. Sahara;
4 inflorescences of a carnation;
0.5 tsp cinnamon;
3 laurel leaves;
6 peas of allspice.

Spices are poured into boiled water. After 3 minutes of cooking, add vinegar.

Preparing mushrooms for pickling. Illustration for articles is used from open sources

The marinade is removed from the heat. Sterilized jars filled with mushrooms by 2/3 are poured with brine. The container is closed and sent to the refrigerator for storage. Pickling mushrooms are prepared like this:

washed and placed in water;
put on fire and bring to a boil;
water is poured, new is poured and salted;
bring to a boil without stirring;
remove foam.

The mushrooms that have settled to the bottom are taken out with a slotted spoon. The following recipe differs from the first in the presence of seasonings such as dill and black currant foliage. The proportions of the components are calculated for 2 kg of mushrooms:

1 liter of water;
0.25 l of 9% vinegar;
2 tbsp. l. Sahara;
4 tsp salt;
2 bay leaves;
6 allspice peas
some currant leaves and cinnamon;
3 dill umbrellas.

Salt and sugar are dissolved in water, mushrooms and spices are added. The mixture is brought to a boil. It is supplemented with currant leaves and dill.

A marinade recipe that is considered a classic, since there are no seasonings in it, except for black, allspice and bay leaf. Pickle is made from:

1 liter of water;
90 ml 9% vinegar;
60 g salt;
50 g sugar;
3 bay leaves;
2 peas of allspice and 9 peas of black.

All ingredients are added to boiling water and cooked for 5 minutes. In the following way, you can pickle mushrooms that are not intended for long-term storage.

Marinade for mushrooms. Illustration for the article is used from open sources

The cooking time will take no more than half an hour, but it will be ready after 1 day of infusion in the refrigerator. Ingredient List:

700 g of mushrooms;
¾ a glass of water;
1 onion;
1/3 cup white wine vinegar
30 g salt;
10 peppercorns;
3 bay leaves;
3 branches of thyme;
7 carnation buds.

Chopped onions, washed and chopped mushrooms are poured into a boiled brine. After re-boiling, the fire is reduced. Cooking is continued for another ¼ hour.

Spicy marinade

The growing popularity of Japanese cuisine has resulted in the use of rice vinegar in the preparation of mushroom marinade, but for people who prefer an exotic traditional taste, you can use the dining room. Another difference between the marinade is the pungency. Here is his recipe, calculated for 1 kg of product:

2 liters of water;
70 ml of table vinegar or 100 ml of rice;
0.25 l of refined sunflower oil;
1 tsp coriander;
1 tsp red pepper;
1 tsp black pepper;
0.5 tsp turmeric;
2 tbsp. l. Sahara;
1 tbsp. l. salt;
4 laurel leaves.

Bay leaves are poured with water and boiled. Prepared mushrooms are added to them and boiled for 10 minutes, removing the foam. The leaves are removed. The liquid is drained. Sugar, vinegar and salt are dissolved in it. Seasoned mushrooms are poured with heated oil and mixed. After being laid out in the jars, pour the hot marinade. The container is rolled up with lids.

Stage 2. Marinating

Many housewives have their own universal recipe for how to deliciously pickle mushrooms. The composition of the marinade usually differs slightly. For its preparation, a standard set of spices (salt, sugar, vinegar and / or citric acid) and spices (bay leaves, black pepper and sweet peas, dry cloves, cinnamon, mustard, dill, etc.). The proportions of spices in the marinade, the "bouquet" and the amount of seasonings depend on your preference.

Basic recipe for "noble" mushrooms

Our grandmothers and mothers, guided by an authoritative source of Soviet times - the book "On tasty and healthy food" - prepared "elite" pickled mushrooms according to this recipe. It is best suited for tubular varieties (white, boletus, boletus, boletus) that do not require pre-boiling. Fresh mushrooms contain about 90% water and during the cooking process they actively release their own juice, which becomes the basis of the marinade.

Servings / Volume: 1-1.5 L

Ingredients:

fresh mushrooms - 2 kg;
water - 250 ml (1 glass);
bite, 6% / natural - 250 ml (1 cup);
rock salt - 60-70 g (3 tbsp. l.);
sugar (optional) - 20-40 g (2 tbsp. l.);
bay leaf - 2-3 pcs.;
allspice black pepper (peas) - 4-5 pcs.;
dry cloves - 1-2 pcs.;
cinnamon - 0.5-1 stick;
dry dill - 5-10 g.

Preparation:

Rinse young strong mushrooms in cold water and put in a colander, let the remaining water drain.
Pour water and vinegar into a saucepan, add salt. Bring the marinade to a boil and add the mushrooms to it.
When the mushrooms in the marinade boil, remove the foam, put all the spices and simmer for 20-25 minutes

So that the mushrooms are boiled evenly and do not burn, they must be constantly mixed, gently melting the upper ones and carefully lifting the lower ones with a spoon. The readiness of mushrooms is determined by their settling to the bottom.
Ready mushrooms are transferred to ceramic or glass dishes, allowed to cool and put into the refrigerator.

This completes the pickling of mushrooms, since they are already ready to eat. Without subsequent pasteurization, such a workpiece can be stored at a temperature of 0 to 8 ℃ for several months (no more than 6-8). To prevent the development of mold in the containers, the marinade is advised to pour a thin layer of vegetable oil on top.

Standard recipe for lamellar mushrooms

These mushrooms, in contrast to the tubular ones, do not have such a pronounced taste and aroma, therefore, when pickling them, a greater number of various spices are used. For the preparation of the marinade, it is permissible to take a mushroom broth (when harvesting certain species: champignons, saffron milk mushrooms or autumn mushrooms), but mostly (for russula, volushki, ryadovki, etc.) it is prepared in clean water.

Servings / Volume: 2-2.5 L

Ingredients:

fresh mushrooms - 4 kg;
water / mushroom broth - 1 l (for marinade);
rock salt - 4-5 tbsp. l. (for boiling), 1.5-2 tbsp. l. (for the marinade);
sugar - 2 tbsp. l .;
table vinegar, 9% - 3-5 tbsp. l .;
allspice black pepper (peas) - 5-7 pcs.;
bay leaf - 2 pcs.

Optionally, you can add to the marinade:

black pepper (peas) - 10-15 pcs.;
hot pepper (chili) - 0.5-1 pcs.;
dry cloves - 3-5 pcs.;
cinnamon - 1-2 sticks;
nutmeg - 0.5-1 pcs.;
mustard, seeds - 0.5-1 tsp;
dry coriander - 0.5 tsp;
dill, umbrellas / seeds - 2-3 pcs. / 1 tsp.

Preparation:

Place the washed mushrooms in a saucepan with boiling water and blanch for 3-5 minutes, removing the foam with a slotted spoon.
Drain the dirty water, pour the mushrooms with clean water, salt at the rate of 50 g of salt per 1 liter and boil for 20-30 minutes. Remove the mushrooms in a colander and drain.
Prepare the marinade. Pour water (or strained mushroom broth) into a separate saucepan, add salt, sugar and all dry spices, pour vinegar after boiling.
Arrange the boiled mushrooms in prepared containers and pour marinade over them.

Pickled mushrooms will take some time to brew. They are served to the table as a cold appetizer, sprinkled with chopped onions and / or garlic and sprinkled with vegetable oil.

Mushroom pickers tips

Marinating is the basic method of harvesting and preserving porcini mushrooms, in which acid (acetic or citric) is very often used. The recipe for marinades for porcini mushrooms differs from each other in the time of heat treatment, in the list of spices and spices.

Preparing porcini mushrooms for pickling

The collected mushrooms must be scrupulously rinsed under running water so that no grains of sand remain. Cut off damaged areas.

When sorting the mushrooms before pickling, carefully examine the collected specimens to make sure that there is no accidental bile mushroom among them, which is very similar to the cep. The flesh of this inedible mushroom turns pink when cut and tastes bitter.

We cut large mushrooms into slices, medium ones - in half, small ones do not need to be cut. As a result, small mushrooms and slices of chopped large mushrooms should be approximately the same size.
Boil the mushrooms before pickling. We fill the pot with water. When it boils, add salt. Place the boiled boletus in boiling water. We remove in a timely manner the foam that appears when boiling boletus.
Boil mushrooms for 20-30 minutes after the water boils. At the end of the process, we discard them on a sieve to drain the water in which they were cooked.
The degree of readiness of boletus mushrooms is very easy to determine - when the porcini mushrooms are boiled properly, they sink to the bottom of the pan.

Drain the first mushroom broth five minutes after starting the boil. Fill a pot of boletus with fresh water and re-boil

Cooking the marinade

In order to marinate the porcini mushrooms, prepare the appropriate ingredients.

For pickle brine, you will need (for one liter of water):

Salt, sugar - 1 tablespoon each.
Vinegar - 1.5 tablespoons (70%) or 8 tablespoons (9%).

Garlic cloves, horseradish leaves, dill umbrella-shaped inflorescences.
Black peppercorns, allspice, bay leaf, cinnamon and cloves.

Many people prefer to use less acid in the marinade. It is permissible to limit the addition of vinegar (70%) a little less than 1 tablespoon. But this is possible only if the mushrooms are not planned to be stored for a long time.

This is the basic set for a classic marinade.

Bring the water to a boil and add all the indicated components to it.
After a few minutes, put the boiled boletus into the pan.
Simmer over low heat for 15-20 minutes.
Put the pickled mushrooms in jars, fill them with marinade and sterilize.

Many cooks, before rolling, pour one spoonful of vegetable oil into a jar of pickled mushrooms.

When can I start eating?

Pickled mushrooms can be tasted immediately after the end of all culinary activities, but it is better to remove the blanks in a cold place for 2-3 days so that the mushrooms are infused, as a result they will be much tastier. It is recommended to maintain a two-week period so that the mushrooms absorb the smells of spices. After that, the taste of boletus is revealed in a completely different way, it becomes richer and richer.

Spices and herbs are characterized by bright flavors and strong aromatic notes. Therefore, so that they do not overshadow the delicate taste of boletus, you should not overdo it by adding a lot of cloves, cinnamon, sweet peas and other seasonings to the marinade.

Marinating without boiling in the marinade

Cooking time for different mushrooms:

white, aspen mushrooms, mushrooms - 20-25 minutes;
chanterelles, honey agarics - 25-30 minutes;
boletus, moss (Polish mushrooms), boletus - 10-15 minutes;
legs of porcini mushrooms and aspen mushrooms - 15-20 min.

Approximate recipe for marinade:

water - 1 l;
salt - 35-40 g;
sugar - 20 g;
vinegar essence - 1-1.5 tsp;
bay leaf 2-3 pcs.;
allspice - 12 pcs.;
cloves - 3 pcs.;
cinnamon - 1.5 g (optional).

Boil the marinade without vinegar for 10-15 minutes.The taste of mushrooms depends on the recipe for the marinade.If you plan to store mushrooms for a long time (up to a year), you need to add sunflower oil (about 50-60 ml. Per jar) and slightly increase the amount of vinegar. Sterilize the filled jars: with a capacity of 0.5 l - within half an hour, with a capacity of 1 l - 40 minutes. You can roll up the jars both after and before sterilization; if the mushrooms are planned to be put on the table in winter, then sterilization can be skipped.After pouring with boiling marinade, seal with metal, plastic lids or paper and wrap until cool. The mushrooms will be ready in a month.
In the next video, Oleg Kochetov will introduce us to another recipe and tell us how to pickle mushrooms in Old Russian style.

Fast, simple, and most importantly - very tasty!

Spicy marinade

2 liters of water;
70 ml of table vinegar or 100 ml of rice;
0.25 l of refined sunflower oil;
1 tsp coriander;
1 tsp red pepper;
1 tsp black pepper;
0.5 tsp turmeric;
2 tbsp. l. Sahara;
1 tbsp. l. salt;
4 laurel leaves.

Storage of salted mushrooms without seaming

The shelf life of homemade products is 6-12 months (depending on the storage method).

Many housewives are worried about the question: how much can you store salted mushrooms in the refrigerator? Taking into account the recommended temperature regime, the shelf life in the cellar and in the refrigerator will be the same - no more than 1 year. Unsterilized pickled mushrooms can be stored for up to 8 months. Open pickled mushrooms in the refrigerator, depending on the amount of vinegar in the marinade, can be stored for no more than 1 month. According to sanitary standards, salted and boiled mushrooms packed in barrels should be stored at a temperature of 0 ... + 2 ° С for no more than 6 months. At home, it is more convenient to store salted mushrooms in a glass jar or enamelware in the refrigerator or on a glassed-in balcony.

During the storage period, be sure to regularly check the stocks: the mushrooms must always be in the brine, otherwise they begin to mold. It is recommended to shake the containers with mushrooms once a week to ensure the movement of the brine (if the workpieces are poured over the brine with oil, do not touch them). If some of the brine has evaporated, add cooled boiled water with salt (50 g of salt per 1 liter of water) to the container.

A common way to store pickled mushrooms is to pour melted lard, vegetable oil, or butter over the brine. This prevents bacteria and mold spores from forming. At the same time, it is better to tie the container on top with a cloth or gauze. If the mushrooms are stored in jars, they can be closed with glass or metal screw caps, but not tightly. Some housewives drain the brine before storing and completely fill the mushrooms with oil. For such storage, it is better to pre-fry or stew the mushrooms. Any workpieces using oil must be stored in the dark. In the light, fats are broken down, and a rancid taste will be provided to the product.

There is another method for long-term storage of salted mushrooms. After salting, the mushrooms are tamped tightly (without voids) into jars. The product should reach almost to the top of the container. A cotton rag dipped in vodka is placed on top of the mushrooms (it will prevent the appearance of mold). After that, the mushrooms are pressed with sticks pre-soaked in vodka, winding them crosswise over the shoulders of the jar (the sticks will serve as oppression). Juice should appear above the mushrooms, which will cover them by 1-2 cm. If there is less juice, you can add boiled salted water at room temperature (for 1 liter of water, 50 g of salt). On top of the cans are closed with a dense plastic lid, also processed in vodka. It is necessary to store salted mushrooms in the darkest and coolest place at home. In this form, the shelf life of salted mushrooms will be 1-1.5 years.

Some housewives, noticing a small amount of mold at the top of the container, carefully remove it, wipe the surface with a cloth dipped in vinegar, and add brine. This method does not guarantee the quality of the final product: microscopic mold spores can penetrate deeper.

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

Put a wire rack (cloth) on the bottom in a wide saucepan or bucket, pour water, heat it to 50-70 ℃.
Fill the jars with mushrooms and marinade up to the shoulders or slightly higher (not to the very top), cover with lids.
Carefully place the jars in the pot so that their shoulders are covered with water.
Sterilize the workpiece at low boiling water. Half-liter cans 20-25 minutes, liter cans - 20-30 minutes from the moment of boiling.
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.

Quick Pickled Mushrooms Recipe:

My mushrooms, small ones are left entirely, larger ones are cut in half or into quarters (as you like). We prepare all the necessary products.

Put all the ingredients in a saucepan at the same time, mix, put the mushrooms last, put on a fairly high heat.

Do not worry that at first there will be little brine, the mushrooms themselves will give the required amount of liquid. After boiling, cover with a lid, if necessary, reduce the heat a little and cook our mushrooms for 3-4 minutes !!! we remove from the fire. If you cook them longer, they will darken, but we want light, pretty mushrooms.

Next, we will bring the marinade to the taste we need. Try it and add acid, salt, sugar as needed. The marinade should be quite concentrated so that everything with us marinates well and quickly.
When the mushrooms are ready, we transfer everything to a clean, glass jar and let it cool, close the lid, send it to the refrigerator. After 10 hours (if you did everything right) you can enjoy delicious pickled mushrooms.
Bon Appetit!