Marinated mushrooms - a great appetizer to your table. In many countries, they are considered a real delicacy. Today we will tell you how to tasty mushrooms.
How to pickle oyster mushrooms at home?
Ingredients:
- oyster mushrooms - 500 g;
- filtered water - 250 ml;
- vegetable oil - 50 ml;
- vinegar - 1 tbsp. a spoon;
- lemon - 0,5 pieces;
- garlic - 5 denticles;
- salt fine - 2 tsp.
- cloves - 3 pcs .;
- bay leaves - 2 pcs .;
- pepper peas - 3 pcs .;
- bulb - 1 pc.
Preparation
Oyster mushrooms are washed, cut into large pieces and put into a deep saucepan. In the scoop we connect the filtered water with the oil, throw the laurel leaf, peppercorn, cloves and small salt. Squeeze out the juice from half a lemon, garlic through a press and pour in the table vinegar. We put marinade on medium fire, bring to a boil and cook for 10 minutes. After that, we remove the dishes from the plate and filter the contents. Fill mushrooms with cooked marinade and cook for about 10 minutes. Then let cool, add onion cut into half rings, insist for 20 minutes, and serve mushrooms to the table, draining carefully the whole marinade.
How to pickle mushrooms mushrooms?
Ingredients:
- fresh small champignons - 1 kg;
- sugar - 2 tsp.
- vegetable oil - 4 tsp.
- vinegar 6% - 8 tbsp. spoons;
- garlic - 5 denticles;
- bulb - 3 pieces;
- laurel leaf - 7 pcs .;
- cloves - 8 pcs .;
- black peppercorns - 20 pcs.
Preparation
Mushrooms are washed and poured into a saucepan. We clean the bulb, shred by half rings and send it to the champignons. Garlic is cleaned, cut into thin plates and sent to the main ingredients. Then we infuse vegetable oil and vinegar, we throw salt, sugar, bay leaf, pepper and cloves. We send the dishes to medium heat and bring the contents to a boil. After that, we remove the foam with a foam, reduce the flame, cover it with a lid and boil the mushrooms for 5 minutes. In the basin pour cold water and put there a pan with champignons. Chilled mushrooms are transferred to a jar and cleaned in the refrigerator for about a day.
How to pickle mushrooms chanterelles at home?
Ingredients:
- chanterelle - 1,5 kg;
- water filtered - 1 liter;
- salt is small - 1.5 tbsp. spoons;
- sugar - 2 tbsp. spoons;
- vinegar - 2 tbsp. spoons;
- bulb - 1 piece;
- carrots - 1 pc.
Preparation
Mushrooms are sorted, washed and put into a pot of water. We put the dishes on medium heat, boil, and then boil the chanterelles for 20 minutes, until they settle. After that, the broth is gently drained, and the mushrooms are washed and refilled with cold water. Throw spices and peeled, chopped vegetables. Cook for about 5 minutes, and then we add gently vinegar, we take a few minutes, and lay out pickled chanterelles on clean cans. Fill with marinade and roll.
How to pickle the ceps?
Ingredients:
- white mushrooms - 1 kg;
- laurel leaf - 2 pcs .;
- cloves - 3 pcs .;
- pepper fragrant - 3 pcs .;
- salt is small - 1.5 tbsp. spoons;
- ground cinnamon - pinch;
- citric acid - 1 teaspoon;
- vinegar - 2 tbsp. spoons;
- sugar - 1 teaspoon.
Preparation
Mushrooms are washed, cut off if necessary legs and put in an enamel pot. Fill with water and boil. After that, reduce the heat and cook for 5 minutes, stirring. Then remove the dishes from the fire, carefully cast the white mushrooms into a colander and rinse thoroughly with running water. Then again pour the mushrooms into a saucepan, pour fresh water, and cook for 10 minutes. Clean banks scalded with boiling water and put in a spoon hot mushrooms, putting the bottom of the laurel leaf. Cover the jars with lids and sterilize them over low heat for 30 minutes. After that, we close with capron cap, turn the preservation upside down and let it cool down.