Pickled loads for the winter: pickling recipes at home

Salting or pickling for the winter is the most common way to process mushrooms brought from the forest. And although the loadings belong to the Syroezhkov family, many, having found them in the forest, pass by, since their flesh has a bitter taste. And it is completely in vain - properly cooked mushrooms lose their bitterness and are distinguished by high gastronomic qualities. There are a lot of ways to marinate podgruzdki for the winter, and here are collected the most popular recipes tested by experienced housewives: classic, in jars, with garlic, hot method.

The pulp of the podgruzdkov has a bitter taste

Is it possible to pickle loads

Podgruzdki (they are also called dry milk mushrooms or crackers) have a cap up to 20 cm in diameter, grow in large groups and, if a family was found, there are always a lot of them. They belong to conditionally edible mushrooms of the 2nd category, because they taste a little bitter. Therefore, they can be eaten only after culinary processing: pickling or salting. Processed mushrooms completely lose their bitterness and have excellent taste.

How to properly pickle podgruzdki for the winter

Only mushroom caps are used for food, the leg is usually thrown away, since it is small, no more than 5 cm, in adult mushrooms it is hollow. It is not required to remove the skin from the cap, it is tender and soft and, unlike real milk mushrooms, is not sticky at all.

Preliminary preparation before marinating:

1. Mushrooms need to be soaked for several hours (no more than 4-5) in slightly acidified and salted water. This will help eliminate the unpleasant bitter taste and facilitate further cleaning. However, if the mushrooms are young, you don't need to do this, the bitterness will go away during the cooking process before pickling. In addition, some people value podgruzdki precisely because of their slightly specific flavor.
2. Loads often hide under fallen leaves and in the upper layers of the soil, so a lot of forest debris always remains on their cap. The shape of the cap also contributes to this: it is slightly depressed in the center in young specimens, and with age it takes the form of a funnel. Soil particles are always collected in this depression, so the mushrooms must be thoroughly cleaned with a small brush.
3. Then the loadings should be washed under the tap to remove the remaining grains of sand. There are often darkened, yellowish areas on the cap - they need to be scrubbed with a small knife or toothbrush. If the contaminated areas are large, just cut and discard, then cut the caps into pieces and boil for a quarter of an hour.

Then you can start pickling the podgruzdki for the winter, having previously prepared the rest of the ingredients, sterilizing the jars and lids, and opting for one of the recipes below.

The classic recipe for pickled podgruzdki

In terms of a set of spices, this recipe is not much different from the traditional pickling of any mushrooms.However, thanks to the special taste of the podgruzdki, the preparation will turn out to be extremely tasty.

You will need:

• 2 kg of washed loads;
• 2 liters of purified water;
• 40 g (1.5 tablespoons) sugar
• 50 g table salt;
• 4 things. bay leaf;
• 5 pieces. allspice, the same number of clove buds;
• 250 ml of table vinegar.

You can add chopped horseradish root to the workpiece, it will make the mushrooms crisper

Cooking method:

1. Cut the pods into small pieces and cook for a quarter of an hour.
2. In the meantime, you need to do the marinade. In a separate saucepan, boil two liters of water, add the dry ingredients, and after they are completely dissolved, pour in the vinegar.
3. Transfer the mushrooms with a slotted spoon to the saucepan with the marinade and cook for another quarter of an hour, adding spices.
4. Divide the main product into jars, pour marinade over, fix the lids. After cooling completely at room temperature, put it in the closet or cellar.

How to pickle podgruzdki for the winter in liter jars

Mushrooms pickled according to this recipe always turn out incredibly crispy, do not lose their dense structure and are well stored. It is very important to pre-prepare the jars and lids.

You will need:

• 1 kg load;
• 3-4 cloves of garlic;
• 3 black currant leaves;
• 8-10 clove buds, the same number of allspice peas;
• 40 g salt;
• 90 ml vinegar;
• 2 tbsp. l. sugar (for one can).

Pickled mushrooms can be consumed after 20 days

Cooking method:

1. Put mushrooms, salt, bay leaf, peppercorns in a saucepan, pour cold water (1 liter) and bring to a boil over low heat.
2. Cook the main ingredient, without increasing the heat, for 35 minutes, stirring occasionally with a wooden spoon, add vinegar before turning it off.
3. While the mushrooms are languishing, take care of the jars and lids, steam sterilizing them or calcining them in the oven.
4. Pour 2 tablespoons of sugar into the bottom of a liter jar, add cloves, garlic, currant leaves, and tightly put the load on top.
5. Pour with mushroom marinade, cover hermetically with steel or nylon lids.

You can taste mushrooms pickled in this way after 14-20 days.

How to hot marinate podgruzdki

Hot pickling of the podloads will allow you to get a soft, tender and juicy product at the exit. The set of spices is classic, if you wish, you can add your favorite herbs - this will only improve the taste of the mushrooms.

You will need:

• 1 kg load;
• 2 liters of purified water;
• 2 tbsp. l. coarse table salt;
• 3 cloves of garlic;
• 10 pieces. black pepper;
• 2 bay leaves;
• 1 horseradish sheet;
• 1 tsp dried dill seeds;
• vegetable oil.

Pickled loads are soft, tender and juicy

Cooking method:

1. Boil the mushrooms in plenty of water, add a little salt, for at least 25 minutes, then drain.
2. Prepare the brine by dissolving the specified amount of salt in two liters of boiling water, then throw the dill seeds, pepper, bay leaf there and boil for another 7-10 minutes.
3. Place the boiled mushrooms in a container, put garlic and a horseradish leaf on top, then pour boiling brine and set the oppression. Put in a cool place for 4-6 days.
4. After this time, pack the main product into prepared cans. Bring to a boil the brine in which they were salted, pour, add a tablespoon of oil to each jar and seal tightly.

It is necessary to store such preservation in a cool place. You can use it after two weeks, but the preparation will stand quietly all winter.

A simple recipe for pickling mushrooms

This recipe for preparing podgruzdki for the winter is extremely simple. There is no need to look for rare herbs and exotic spices - the marinade will be delicious, since the combination of salt, sugar and vinegar is perfectly balanced here.

You will need:

• 1 kg of already chopped and boiled podgruzdki;
• 2 liters of clean water;
• 40 g salt;
• 40 g sugar;
• greens;
• 120 ml of table vinegar.

A marinade made from salt, sugar and vinegar is delicious.

Cooking method:

1. Boil the marinade by boiling water and dissolve salt and sugar in it.
2. After the marinade has boiled for 3-4 minutes, lower the prepared loads into it and cook everything together for another 10 minutes, then add vinegar, and after 5 minutes. turn off the fire.
3. Gently arrange the ready-made mushrooms in sterilized jars, pour the marinade in which they were cooked, and cork.

It is important not to deviate from the recipe even one step. The only thing to add is horseradish root.

How to pickle garlic pods

One of the most favorite recipes for preparing podgruzdki for the winter for many housewives is pickling mushrooms with the addition of a large amount of garlic. Moreover, it can also be served on the table, since it will be marinated, saturated with a mushroom aroma, and will be crispy and piquant.

You will need:

• 2 kg of loads;
• 1 liter of water;
• 1 tbsp. l. Sahara;
• 1.5 tbsp. l. salt;
• 5 pcs. bay leaf, cloves and peppercorns;
• 12-15 large cloves of garlic;
• 2 tbsp. l. 70% vinegar essence.

Mushrooms can be stored all winter

Cooking method:

1. Cut the mushrooms into slices, add cold water and boil for 25-30 minutes.
2. Prepare the marinade: dissolve salt and sugar in boiling water, add all the spices except garlic.
3. Transfer the mushrooms to the marinade with a slotted spoon and cook for another 15 minutes.
4. Add chopped garlic and vinegar essence, then leave on fire for another 10 minutes.
5. Arrange in jars, compact with a spoon, pour marinade over and seal tightly.

You can store such a blank all winter without fear that the mushrooms will turn sour, cloudy or deteriorate.

Storage rules

The main secret of long-term storage of preservation for the winter is to adhere exactly to the recipe for marinade for loading. Therefore, it is not recommended to deviate from the indicated proportions. It is also important to choose quality products and spices, and only use filtered water.

The blanks should be stored for the winter in a cool room (cellar, basement), at room temperature the storage time is almost halved.

At temperatures from 0 to +8 ° C, the workpieces will be suitable for eating for up to two years. At + 8-18 ° С, pickled mushrooms are stored for about one and a half years, and in a kitchen cabinet at temperatures above +18 ° С, shelf life should not exceed more than 12 months.

Conclusion

Pickling pickles collected in the fall in the forest or bought at spontaneous markets is a great way to harvest mushrooms for the winter. In addition, properly cooked mushrooms are always in demand and relevant at any time of the year. Pickled mushrooms are served as an independent appetizer for dinner, simply sprinkled with onions and herbs, and are also used as the main ingredient in the preparation of delicious festive dishes.

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