Pickled mushrooms (pickled) with subsequent processing for storage without a refrigerator

[for canning. jar 0.5 l]

Pickled mushrooms (pickled) with subsequent processing for storage without a refrigerator

Category: Vegetable and fruit dishes

Kitchen: Russian

Ingredients
Mushrooms	1 kg
salt	40-45 g
cinnamon sticks.	about 0.5 cm
carnation	3-5 buds
black pepper	3-5 peas
allspice	3-5 peas
dill umbrella / or seeds tsp	1 large or 0.3 tsp dill seed
Bay leaf	1
water	about 0.5l
for canning. jar 0.5 l	3 cloves
vinegar 9%	1 tsp
garlic	3 cloves

Cooking method

• 
• I got the recipe from a neighbor in the village. We bought a house, a neighbor treated us to mushrooms and barrels. And I, before this incident, had never cooked mushrooms, began to cook them in our family.
• I'll make a reservation right away. Salt. Salt is now different for everyone. I give an approximate expense. But, what is good about this method, we can always adjust the salt to our taste.
• So let's get started.
• My mushrooms in three waters. For this we need two buckets and water.
• We poured the mushrooms into one bucket, filled it with water and we begin to work with our hand like a blade. We twist in one direction, then in the other. For a couple of minutes, we turned our heads to our mushrooms, we catch them in handfuls and - in another bucket. Poured water again, and let's twist)))) And so three times.
• Of course, if our mushrooms have already been cleared of forest dirt. But I omit this point)))
• Washed out. We put it in a saucepan.
• For me, the optimal size for cooking is a saucepan of 5 liters. And they can boil freely, and it is not difficult to lift.
• The mushrooms were placed in a saucepan. Do not cut mushrooms! We poured water, about 0.5 liters, put salt and spices. We are waiting for boiling. The mushrooms will let water in and there will be enough liquid. If not, add boiling water.
• Boil. Mix gently. Timing the time. At least 25 minutes. During the boil, remove the dirty foam, or white, if the mushrooms are White))). It boiled. Set aside to cool. We try the cooled mushrooms for salt. We will correct if necessary. Little salt - add some salt. A lot, it doesn't matter. It is enough to drain the brine and rinse the mushrooms. Try it now. Already become undersalted)))
• Now we put the cooled mushrooms in the tank. Cover with a dill fur coat (sticks, umbrellas). We put a plate and a pebble or a three-liter jar of water. No rags. Only a dill coat!
• We will add mushrooms to this tank as we collect them. You can add mushrooms with broth. But before adding a new portion, I always taste the mushrooms for salt. If everything is fine with us, then I throw out the broth from the new portion, and report only the mushrooms. If the tank is too salty, then carefully scoop the brine out of the tank. and add a new batch of diluted brine. brine
• Filled up fast? Stir, taste for salt. Cover with a dill coat, under a pebble and leave. Now our mushrooms will ferment. How fermented, We recognize it by the smell., You can transfer to a cool place, or start processing for long-term storage without a refrigerator. Or just eat right away. The mushrooms are ready!
• Why don't we cut mushrooms during cooking. The bottom lip of the cap will be broken, and our broth will not be beautiful. And free-floating tubes can burn to the bottom. Now that the mushrooms are ready, you can cut them.
• Recycling for storage
• Prepare the pan
• Prepare a measuring jar. A measuring jar is equal in volume to a canning container.
• Boil porcini mushrooms in plenty of water.
• Peel the garlic
• Prepare cans (wash, sterilize), weld the lids.
• Vinegar.
• We take mushrooms with a measuring jar from the tank, put them in a saucepan, fill them with porcini mushroom broth (boiled water + a pinch of salt).Little! Just so they don't burn! Constant stirring!
• From the moment of boiling, boil for 15 minutes with constant gentle stirring.
• Put chopped garlic in half at the bottom of a sterile jar.
• Put boiling mushrooms almost under the neck. Pour 1 teaspoon of vinegar 9% on top. Roll up the lid. Turn the jar over and leave to cool.
• at room temperature.

The dish is designed for

Two jars 0.5 l

Time for preparing:

hour + time for sourdough + another hour

Cooking program:

manual cooking on the stove

Note

In this way I make all the mushrooms. They stand at home without a refrigerator.
Do not taste hot mushrooms for salt. Will be undersalted. The full taste can be felt only in cooled mushrooms.
The recipe did not indicate the amount of water for boiling mushrooms. Rather, it depends on the cooking pot.

Sometimes there is no dill in the right amount.
I buy dill seeds at the pharmacy, use them when cooking mushrooms. I also use them for sowing. A lot and cheap))))

I recommend seasoning salted mushrooms with aromatic oil and garlic. Delicious!

Last year's last jar is gone. We are waiting for new ones)))))

Olya, thanks for this recipe for pickling mushrooms. I love those that remained from grandmothers, simple and proven. I put in bookmarks, and we will wait for the mushroom pore.

[Olga]

Olga, yes, I've been cooking like this for 40 years already))) And they are delicious. As from a cellar from a barrel))))

I represent

So they finished eating and inspired me to share the recipe ... Only with the photo I have trouble. Not given (((((

Olya, thanks for the wonderful recipe! Everything is described so wonderful that I will definitely try to salt in this way!

[Yulia]

Yulia,
be sure to try. Due to the spices they have a unique taste.

A wonderful recipe, in a similar way my dad used to harvest mushrooms, but did not preserve them, they stored them either in the refrigerator or in the basement ...
And here the recipe is universal, you want it right away, but no, prepare it for future use!
Took it, we will wait for the harvest!

Boil porcini mushrooms in plenty of water.

Only here I didn't quite understand, is it necessary to cook the broth separately and pour the salted mushrooms into it? And exactly from the whites? And what to do with mushrooms, just or freeze?

Is it necessary to cook the broth separately and pour the salted mushrooms into it?

Yes, Ksyusha. This is ideal. We cook porcini mushrooms and in this broth we are already cooking salted mushrooms for preservation.
But not always there are porcini mushrooms. You can easily replace it with water, just add a little salt.
And mushrooms .... you can eat))))

Yeah, I see ...
I really love salty blackies, they crunch so much, but they also need to be soaked so that they don't taste bitter, but it's worth it!

And I love russula. Salt is everything. But I eat russules first. We are always fighting with our son for every mushroom))))

Oh, it's not Liu to clean them, you butt to remove this film, although the mushroom is also very tasty!

I wash them like that

Russula mushrooms. Primary processing (OlgaGera)

Thank you, I will take note!

[Lelka]

Lelka, I'll take the recipe to the bookmarks. Maybe we'll go picking mushrooms today, then I'll try

[Albina]

Oooh, already today? Wow! Albina, Will wait!

Why peel off russula?
My grandmother always made mushrooms this way, only without vinegar and garlic and dill. Kvasila and then rolled it into jars.

[Olga]

only without vinegar and garlic and dill

Olga, I did not try to do without vinegar and garlic. I can't say anything.

[Lelka]

My mushrooms in three waters.

Now, if we find mushrooms, I will, but for now there are only three water, yes, in general, as much as you want to eat, but there are no mushrooms

Lelka, it was the groan of a mushroom picker wounded on the head

In general, the recipe is wonderful! Thank you! If something hatches, you have to try

[Tatyana]

Tatyana, Thank you! Let's hope there will be a hundred something in baskets)))))

[Lelka]

Lelka, please tell me how long do mushrooms ferment? Is the tank warm? Is it necessary, by analogy with cabbage, to pierce the mushroom mass with a knitting needle?

[Jeanne]

Jeanne, mushrooms are in my hallway. You do not need to pierce anything, since the dill coat gives access to air.A layer of brine on top, it will then be covered with a film and bloom. This is normal, lactic acid is produced. If it's not pleasant at all, then you can gently remove the plaque with a cloth.
They ferment quickly in warm weather. 10 days and are already ready. This is for sure. Mushrooms become so yellowish, beautiful.
I have a big tank. I constantly add mushrooms there. And then I forget until the cold weather. When it can be safely processed into banks.

Thanks for the detailed answer!

this year my mushroom tank is frozen. I forgot it in the cellar. And there was a frost. It began to process in March, when it melted. So, no one noticed the difference. Sealed and sealed in jars were as tasty and strong as those that I processed before the frost.
You can try and freeze instead of canning.
But it is so. Just out of life.

How interesting! I will consider!

Congratulations on your well-deserved victory in the "Best Recipe of the Week" competition

[Lelka]

Lelka, Congratulations on the victory!

[OlgaGera]

OlgaGera, CONGRATULATIONS!!!

[OlgaGera]

OlgaGera, Lelchik, with Victory and Myadalka !!!!

[Chef]

Oh, oh, this is so unexpected .....
Chef, thanks for the assessment of my humble work
It's so nice!

Hope, Jouravl, Ksyusha, Trishka, Anna, Rusalca, girls, lovely, thank you !!!!

need to drip Morozovka))))

[OlgaGera]

OlgaGera, Lelka, congratulations on the victory and the medal

[Eugene]

Eugene, Evgeniya, Thank you

[OlgaGera]

OlgaGera, Lelka, your friend with a medal
Hopefully not with the last

[OlgaGera]

OlgaGera, Lelka, with a medal! Happiness and inspiration!
Everything is detailed and accessible!

[Antonina]

Antonina, Anatolyevna, Thank you!

[Lelka]

Lelka, Lelik, I rejoice with you, my dear! You deserve this medal!

[Lelka]

Lelka, with a medal to you!

[Lelka]

Lelkadear, congratulations

[Galina]

Galina, Fun, Galina, gala10, Tina, V-tina, girls!

[Lelka]

Lelka, Congratulations!!!
Well, just detailed instructions, not a recipe!

[Nikusya]

Nikusya, And this is to make it easier to cook)))))

Already in the bookmarks. I can't get fresh mushrooms, I'll try to conjure with frozen ones.

[Podmosvichka]

Podmosvichka, Elena, We will try))))

[OlgaGera]

OlgaGera, Lelka, 🔗

[Albina]

Albina, Thank you!
Well? Did you go for mushrooms?

[Lelka]

Lelka, yes we went. So far, only to eat typed. Yes, and there are not many mushrooms in such cold weather ... But we took a walk in the forest.

Lelishna, do you know who you are? You are a FAIRY! I felt the taste of mushrooms and even the smell. Everything is very detailed and clear. Oh, where to get mushrooms

[knob]

knob,



Albina, let's hope for the best))) We will collect more

[Lelka]

Lelka, I don’t do any preparations on "critical days"

[OlgaGera]

OlgaGera, and if you do not roll up the mushrooms, but leave it like that, are they stored for a long time? Winter will stand? Can you just put them in a 2L jar, for example, pour with brine, close with a nylon lid and in the refrigerator?