Harvesting mushrooms for the winter, for future use at home – recipes photo
In the autumn comes the time for preparations for the winter of mushrooms, and mushrooms. How to prepare them for the future, you will learn the following recipes given in this article. Principal pieces of mushrooms: pickling, salting, and cooking fried mushrooms.
Harvesting mushrooms mushrooms for the winter
Basically, honey agarics are marinated for the winter, using various methods of preparation for this. For the first recipe, you will need the following products:
- mushrooms (2 kg)
- salt (2-2,5 teaspoons)
- sugar (2 tablespoons)
- Bay leaf (4-5 stuff)
- cloves, parsley, Basil to taste.
- First prepare the filling marinade: in a saucepan, pour water and add salt, pepper, Bay leaf, peppercorns, cloves and sugar.
- Bring to a boil and boil for 5 minutes, then pour in the vinegar, stir, bring again to a boil and remove from heat.
- Mushrooms sort, clean, rinse in cold water, bring to a boil in a saucepan and drain the water.
- Again cover with water, boil, remove the foam and cook for about 20-25 minutes. When mushrooms will go to the bottom, remove the pan from the heat.
- Cool the mushrooms and place them in sterilized jars, fill with hot filling and screw caps.
Harvesting of fried mushrooms for the winter
The composition of the products:
mushrooms honey agarics - 1 kg, water, salt to taste and one glass of sunflower oil.
How to prepare:
- Sort through the mushrooms, choosing those where there is no wormhole. Rinse in cold water and peel. Large ones cut into small pieces.
- Boil water in a pot, and after boiling, put the prepared mushrooms. Cook for about 7-10 minutes, then take a colander, place the mushrooms and shake thoroughly, so that the water could flow down.
- Heat the sunflower oil in a frying pan, add the mushrooms and cover the pan with a lid. Simmer for about half an hour on low heat.
- After 25-30 minutes, open the lid of the frying pan and cook mushrooms until all the moisture evaporates.
- At the end of frying add salt and mix thoroughly.
- In a pre-prepared jars, put the fried mushrooms, but put them freely, not utrambovyvaya.
- Pour on top with hot oil, on which fried mushrooms. The oil must fill the mushrooms literally up to the very neck of the can. If you do not have enough oil, heat up one more portion in the frying pan.
- Close kapron lids, which previously should be boiled.
- In this form of roasted mushrooms can be stored in the refrigerator for up to six months.
Pickled mushrooms. Billet
- mushrooms – 2 kg,
- sugar – 2 tablespoons,
- vinegar essence – 3 teaspoons,
- salt – 4 teaspoons,
- Bay leaf – 2-3 PC.,
- cinnamon – 2 sticks
- 3-4 Bud cloves,
- 5-6 peas of black pepper.
- Make the marinade: bring to a boil the water (one liter), add pepper, Bay leaf, salt, sugar, and cloves. Boil the brine for about 3-5 minutes.
- Add in the marinade-pouring vinegar, stir well, bring to the boil and remove from heat the pan.
- Mushrooms wash and clean. Place them in a pot of cold water, boil and pour the boiling water. Repeat the process with cool water, add salt and bring to a boil, regularly skimming off the foam. Cooking should be about 18-20 minutes. Once the mushrooms sink to the bottom, then they were cooked.
- Allow the mushrooms to cool to room temperature.
- Fold the mushrooms in the jars two-thirds full each. Add above marinade. 6. Tighten the jars and wait to cool. Then put in the fridge.
Harvesting honey at home. Pickled mushrooms
The recipe for salt is quite simple. Rinse, clean and pour boiling water of honey agaric honey, and then boil for 15 minutes in water with salt. Allow the mushrooms to cool, then place them in the vessel in layers, pouring spices, salt and shredded greens. Cover with gauze, put a wooden circle, and on top - oppression.