Marinating mushrooms at home: from chanterelles to champignons

Marinated mushrooms last long in winter andserve as an excellent snack for many dishes. Prepare them is not very difficult. Their own ways of marinating mushrooms exist for almost any of their species. There are also general rules: it is most convenient to cut into small pieces, but you need to use young and strong mushrooms, especially hats. The most common home-pickling of mushrooms is

boiling in marinade or cooking in water and pouring marinade. Consider the best recipes.

Marinating mushrooms at home: we cook white mushrooms

For a pound of white mushrooms you will needthirty grams of salt, half a glass of table vinegar, a laurel, bell pepper, cloves, a little dill and cinnamon. Clear the mushrooms from debris, cut off the legs, cut into pieces. Transfer to a pan of water, add salt and vinegar and start to cook. When the water boils, remove the foam and add spices. Reduce heat and cook for twenty-five minutes, stirring occasionally so that the mushrooms do not stick together. On the readiness can be understood by their subsidence to the bottom. Allow the dish to cool, then spread over clean glass jars and tighten the covers tightly.

Marinating mushrooms at home: we store chanterelles

For a kilo of chanterelles, you will need a thirda glass of 8 percent table vinegar, a third of a glass of water, a tablespoon of salt, a few peppercorns, a bay leaf, a carnation, and two cinnamon sticks. Cut the legs of chanterelles, rinse and boil in salted water. After twenty minutes, put in a colander and allow to drain the liquid. Prepare the marinade - mix the water, salt and vinegar, boil, add the mushrooms and boil for twenty minutes. Add the seasoning and sugar before the cooking is completed.

Try to quickly chill chanterelles before placing them in jars, so they will retain a dense and crisp texture.

Marinating mushrooms in the home: we prepare buttermilk

One kilogram of oil will require a third cup8 percent vinegar and water, twenty grams of salt and ten grams of sugar, peppercorns, laurel leaf, cinnamon sticks, cloves. Marinade for buttermilk is similar to what is done for chanterelles. The difference in the preparation is that the oil must be removed from the oil before marinating. Just dip mushrooms with boiling water and rinse thoroughly with cold water. In addition, they do not need to be boiled, just cook in the marinade, after which

Cool and place on cans along with the liquid in which the mushrooms were prepared.

Marinating mushrooms at home: we reserve champignons

For a kilogram of champignons, take a littlecitric acid, two tablespoons of 8 percent vinegar, a liter of water, two teaspoons of salt, pepper in peas, a laurel, clove. Cut off the legs and rinse the mushrooms thoroughly. Blanch, having immersed in a colander in boiling water for a couple of minutes, rinsed with cold water and letting drain all liquid. Make marinade out of water, salt and citric acid. Boil the mushrooms in it, periodically removing the foam, add vinegar and spices, chill and spread over the jars. Tighten the covers tightly and put them away for storage.