How to pickle cowsheds mushrooms for the winter: recipes at home with photos

How delicious to cook and marinate barnyard mushrooms for the winter - to answer the question you will need knowledge of several theoretical points and instructions for harvesting he althy pickles.

Mushrooms are highly dangerous plants, so it is important to take responsibility for performing simple operations.

The benefits and harms of the fungus

First of all, let's look at the negative aspects of eating pickled mushrooms:

it is not recommended to eat such food after 6 pm, but it applies to any dishes;
in the manufacture of marinades, vinegar is used, which does not add pleasant moments to people with gastritis and gastrointestinal diseases;
pigs are conditionally edible mushrooms, they, like everyone else, accumulate heavy metals and other substances hazardous to human he alth. Therefore, it is not recommended to collect valuables near industrial facilities and roads or buy in spontaneous markets.

Mushrooms have more useful properties:

complete multivitamin included;
he althy metals, macro- and microelements;
in terms of protein content, they are even ahead of chicken eggs, but we recall that it is vegetable;

in pickled, especially thermally processed, the content of nutrients decreases, dried mushrooms are more useful, but they do not have such an exquisite taste;
contained amino acids contribute to the normalization of digestion processes and the breakdown of cholesterol and have a beneficial effect on the functioning of the heart;
The low calorie content of cowsheds will allow them to be used in the preparation of dietary dishes;
eating Valuev dishes supports the body's immune system and reduces the risk of oncology.

How to properly prepare mushrooms

Preparing mushrooms at home and camping is easy:

It is better to collect young small fungi with a hat that has not opened, without traces of rot or damage to the hats.
Valui must be subjected to long water procedures to remove the bitter milky juice from the pulp.
A small load must be placed on top so that the pigs are completely submerged in water. The task of the first soaking of mushrooms is to wash off the sticky base from the hats and forest debris.

The water is recommended to be s alted, so all the worms will crawl out of the mushrooms 100%. The term of 1 soaking is 10-12 hours.
The liquid is drained into the sewer, a pot filled with water is placed next to it, cleaned, washed milk mushrooms will be put here. The debris is brushed off, and the leg is cut with a knife and places with rot or damaged plates are removed.
After washing all the mushrooms, put oppression in the pan and soak the mushrooms for 2 days, changing the water up to 4 times daily.

After completing a full washing cycle and removing bitterness, you can start marinating barns for the winter.

Recipes for pig blanks for the winter

For this method of harvesting, it is important to prepare a quality marinade. Let's take a closer look at the cooking process of 2 canning liquid formulations.

Quick marinade recipe

Cooking fast and tasty will help the quick marinade recipe:

400-500 milliliters of water and up to 20 grams of coarse s alt are used for every kilogram of milk mushrooms;
Pour water into a saucepan, add s alt, 10-20 grams of sugar and bring to a boil over high heat;
having thoroughly mixed the brine, it is filtered through several layers of gauze, put the pan on the fire and add up to 6 grams of citric acid, 5-6 pieces of allspice. It is recommended to add cloves, cinnamon and other spices, but this is purely individual;
the water boils, the marinade is poured into jars with mushrooms and the process of harvesting milk mushrooms for the winter continues.

Universal Marinade

Knowledge of a special recipe will come in handy to marinate various types of mushrooms deliciously.

The cooking process is similar to the quick way. The difference is that mushrooms are boiled in such a marinade for 20-30 minutes, then milk mushrooms and spices are laid out in jars and completely filled with marinade. For 1 liter of water you will need:

80-100 grams of granulated sugar;
40 grams of edible s alt;
100-gram shot of 9% vinegar and a full range of herbs and spices to taste.

Pig with garlic and pepper

To prepare a spicy cold appetizer with a delicious smell of garlic, perform the following list of works:

1 kilogram of cowsheds is boiled in several waters for 10-15 minutes, and after each boiling is cooled under running water. This reduces the cooking time and quickly removes the bitterness;
after the last blanching, milk mushrooms are discarded on a sieve and allowed to drain excess water;
preparing a universal marinade for 2 liters of water;
3-4 chopped garlic cloves are added to the mushrooms, mixed;
at the bottom of each jar put 1 umbrella of dill, peppercorns and mushrooms with garlic. Fully and tightly fill the jars with milk mushrooms and pour them with hot marinade. It remains to seal the containers tightly and leave them to cool completely.

The classic way of s alting for the winter

For the classic recipe for the cold method of s alting pigs, you will need to perform a few simple operations:

s alt is necessary in wooden barrels, enameled or glassware, which is thoroughly washed with mustard powder and scalded with boiling water or sterilized before starting work;
for every 1 kilogram of mushrooms add 40 grams of coarse s alt. Milk mushrooms with s alt are thoroughly mixed;
the bottom of the barrel is filled with a part of a set of spices and spices. For every kilogram of pigs, 5-6 peas of allspice are used, several large dill umbrellas with seeds, but without stems. The bottom is additionally covered with several whole leaves of horseradish;

Lay soaked mushrooms with s alt in layers, shifting them with a layer of spices. So they reach almost to the top, the last row is covered with blackcurrant leaves. A gauze napkin is laid on top and a load is placed so that the pigs are completely hidden under a layer of juice;
with a frequency of 1 time in 2-3 days, rinse and scald a napkin with boiling water, remove the foam and, if necessary, add s alted water.

Pickles are stored in the cellar at a maximum temperature of 15-18 ^{or in the refrigerator.}

Valui marinated with vinegar essence

Acetic essence can be used in the preparation of any recipe for pickled mushrooms, but you will need to calculate the proportion and add not 50 milligrams, but 1 teaspoon. Here is one of the recipes for making crispy mushrooms using the essence:

2 kilograms of cowsheds are placed in s alt water and boiled for 25-30 minutes over low heat. Particular attention is paid to the removal of foam;
spread milk mushrooms in a colander, drain the old brine, pour clean water, put mushrooms, add 150 grams of s alt, allspice - 10 pieces of peas, 5-7 leaves of parsley and 2 tablespoons of essence;
bring to a boil over high heat and reduce the heat to a minimum, stirring constantly, simmer the valui for 25-30 minutes.

Having extinguished the fire, the mushrooms are allowed to cool directly in the marinade; decomposed into jars, covered with nylon lids and cleaned in the basement or refrigerator. If you plan to roll the valui into jars, they are immediately laid out and rolled up in sterilized containers.

Canned barns in jars

It is necessary to preserve pigs in several stages:

to prepare mushroom salad with vegetables, boil soaked cowsheds in s alted water for 40 minutes, cool under running water and lean back in a colander to drain excess moisture;

mushrooms are cut into medium-sized pieces so as not to chase milk mushrooms on a plate;
put chopped pigs in a pan and lightly fry without oil until the juice evaporates;
1 kilogram of tomatoes, sweet peppers, 500 grams of onions and 700 grams of carrots cut into small pieces;

stew tomatoes in hot oil for 5 minutes, add a layer of onion, chopped milk mushrooms and bell pepper. Stirring constantly, vegetables and mushrooms are stewed for 5-7 minutes;
carrots, 50 grams of s alt, 70 grams of sugar are added to the salad, the pan is covered with a lid and the salad is simmered over low heat for 45-50 minutes. Pour a 100-gram stack of 9% table vinegar;
spread vegetable salad with mushrooms in sterilized jars and seal tightly with lids.

Storage rules

Recall - cowsheds are conditionally edible mushrooms. The safety of the family is 50% dependent on the collection and preparation of food. The remaining 50% is allocated to compliance with storage rules.

If pickled valui are sealed in glass jars, it is easy to ensure safe storage conditions. It is enough to remove the pickles in the pantry or even under the bed. The main thing is that direct sunlight does not fall into this place, and storage places are not in close proximity to heating appliances and household appliances.

At the first sign of swelling of the jars, the contents can still be digested, add an increased percentage of vinegar and roll up the lids again or use such pickles in the first place. If the jar "exploded", such a cork must be thrown away, it is forbidden to eat such products.

It is harder to organize the storage of s alted or fermented pigs in barrels or other containers that are not hermetically sealed with lids. Such pickles need to be constantly monitored for mold and rot, constantly changing or scalding gauze pads and adding a layer of juice.

If the first spots of mold appear, completely remove the top row of mushrooms and pour 150-200 grams of sunflower oil or vodka into a container - this will avoid further spread of rot.

Important! The maximum shelf life of homemade mushroom preparations is 9 months. Open jars of large volume with pickled pigs are stored only in the refrigerator for 7-8 days from the moment of opening.

Conclusion

Marinated cowsheds are easy to prepare for the winter. Collecting such milk mushrooms is simple, just find a few friendly seeds of young fungi, and the collection plan will be completed. Cooking recipes and preparatory work will not cause difficulties for novice housewives. The minimum set of simple work will allow you to quickly and efficiently prepare delicious valui for the whole winter.