To preserve or simply cook mushrooms, for example, champignons, they are usually cooked, stewed, fried, salted or marinated. About the latter two methods in more detail.
Recipe for pickled champignons
Ingredients:
- fresh champignons (preferably small) - about 500 g;
- lemon - 0,5 pieces;
- garlic - 3-5 denticles;
- pepper fragrant peas - 5-8 pieces;
- cloves - 3 buds;
- bay leaves - 3 pcs .;
- onion - 1 pc .;
- Fresh greens are different;
- salt - 2 teaspoons;
- natural vinegar - 1 tbsp. a spoon;
- water - about 0.5 liters.
Preparation
If the mushrooms are large, it is better to cut each into several parts. Rinse the mushrooms in slightly salted water for 15 minutes, drain the water and place the mushrooms in a tight container (glass, enamel or ceramic), the one in which we salt them, pickle. There we also plant greens with branches, peeled onion, sliced with thin rings, and garlic (each tooth is cut into 3-4 parts).
We prepare marinade. Bring to a boil 0.5 liters of water. Dissolve salt in it and lay all spices (see above), boil for 3 minutes. Slightly cool (ideally the temperature should not be more than 85 degrees C) and add lemon juice and vinegar. Fill a warm marinade mushrooms and onion with herbs and cover. When the marinade in the container has cooled to room temperature, we rearrange the container with the mushrooms on the shelf in the refrigerator. The total time of marinating to full availability is not less than 2 hours.
It is possible to make salted mushrooms of fast preparation in general without vinegar, instead of it using acidic fruit juices-fresh .
From ready marinated and salted mushrooms you can prepare various interesting salads.
Recipe for pickled and salted mushrooms for the winter
Preparation
We rinse the mushrooms and put them in clean, sterilized jars, along with onions and garlic. Marinade is cooked the same as in the previous recipe (see above), but instead of fruit vinegar we use a table with 5-9% (in the same calculation for the amount of water). You can also add 1 liter of water - 1 tablespoon of domestic sugar (Polish does not need - explodes).
We fill the mushrooms in cans and roll up the cans or close them tightly with lids. If rolled up - turn over and cover with an old coverlet, until it cools down. Marinated mushrooms should be stored at a plus temperature in a non-cold pantry, on a glass balcony or veranda.