Canned cepsRolling white mushrooms for the winter has its own nuances that should be paid attention to:
- to preserve the taste, it is better to use fresh cut white mushrooms, as a last resort - not later than 24 hours after cutting;
- white fungus should not be left in water for a long time( soaked), because it absorbs liquid well and becomes watery;
- experienced housewives recommend to pickle only mushroom caps, and let the legs on the soup or fry.
For the rest, the recipes of white mushrooms for the winter are similar to the preservation of other mushroom varieties.
Clean, rinse and separate the mushrooms. Add to the pot, add water and boil for 15 minutes, stirring.
Wash the prepared mushrooms and place them in jars.
After the water boils in the saucepan, pour citric acid at the rate of 2 g per kilogram of mushrooms - so the caps retain their color.
While the mushrooms are boiling, put a second saucepan on the next cooking hob and cook a marinade( 200 g of solution will be used per liter jar).To do this, for every liter of fluid you will need:
- 1 tbsp.lsugar sand;
- 1.5 Art.lsalts;
- 6 Sweet Pepper;
- 2 cloves;
- 3 Lavrushka;
- 70 ml of vinegar( pour in last).
Boil the marinade for 5 minutes, pour the mushrooms in jars and roll them up. This preparation is stored for 2 months.
In order for the mushrooms to be stored for the entire winter, the jars must be sterilized for 30 minutes, having previously added a tablespoon of vegetable oil and vinegar to each( optional).
A video recipe for preserving mushrooms of greenhouses
Rolling up salted mushrooms for the winter
The taste of salted mushrooms differs significantly from pickled mushrooms, but it is not always possible to preserve them until winter, because this requires a certain temperature in the room or a large-size refrigerator. But experienced mushroom pickers know little secrets of the long-term preservation of pickles. One of them is to roll up salted mushrooms for the winter.
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You can salt the mushrooms, either raw, or boil them beforehand. To salting 1 kg of mushrooms you will need 50 g of rock salt and spices to taste( garlic, horseradish, dill, sweet pepper, pepper).All ingredients are laid in layers, put the oppression on top.
When the salted mushrooms are salted and ready, drain the whole brine and rinse them. Prepare a fresh solution( 0.5 tbsp. Salt per liter of water) and boil salted mushrooms in it for about 2 minutes. Then get a mushroom skimmer and put on jars. Bring the remaining brine in the saucepan to the boil, pour it into jars of mushrooms and add 1.5 tsp to each half liter container.vinegar. Sterilize at least 30 minutes, roll up. Now the pickle can be safely stored in the cellar all winter.
The most time-consuming process in the rolling of mushrooms for the winter is the preparation of the mushrooms themselves. But the time spent is worth it, because in the winter such a snack diversifies the rationally meager diet and will become the pride of the holiday table.