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Gingerbreads are mushrooms that are easily absorbed by the body, therefore they are most popular among mushroom pickers. In season, they can be easily prepared for the winter. Each housewife has a lot of proven methods, but the recipe for pickled mushrooms without sterilization remains the most popular.
How to pickle mushrooms without sterilization
To make a harvest without sterilization, you need to select the freshest mushrooms that were collected no more than a day ago. Such pickled blanks completely retain the aroma, the filling will have a rich taste.
Before cooking, the mushrooms are prepared:
- clean the caps and legs from sand;
- remove the film that covers the mushrooms;
- rinsed thoroughly under running water;
- dry well in a colander.
After that, all the necessary ingredients for the recipe are prepared in advance. The pickling time is exactly observed, otherwise the jars will swell or microbes will form in them. These rolls are not edible.
The marinade itself for pouring is prepared immediately before seaming. This can be a standard vinegar recipe, although there are equally interesting options. Favorite spices, bay leaves, allspice, herbs are added to the marinade. In winter, it remains only to get the mushrooms out of the jars, mix with finely chopped onions, pour over with vegetable oil. A delicious appetizer is ready!
Recipes for pickled saffron milk caps for the winter without sterilization
The given recipes for marinated mushrooms make it possible to cook juicy, aromatic mushrooms covered with a spicy marinade. They are suitable for festive feasts and everyday dinners. No special ingredients are required, they can be found in every home.
Recipe for pickled mushrooms without sterilization with vinegar
The classic pickling recipe requires vinegar. Use ordinary table acid 9%, not essence.
Ingredients:
- mushrooms - 1 kg;
- table salt - 2 tbsp. l .;
- water - 125 g;
- vinegar - 1.5 tsp;
- bay leaf - 5 pcs.;
- bitter peppercorns - 2-3 pcs.;
- dill - 2 umbrellas;
- garlic - 5 cloves.
How to cook:
- Prepare the mushrooms, put in a saucepan and cover with clean water for the marinade. Bring to a boil and cook for 30 minutes. Do not stir with a spoon during cooking, just shake the pan a few times.
- Wash cans with baking soda, rinse well, dry. Fill 2/3 with mushrooms, then pour the hot marinade.
- Cover and seal containers. Turn upside down and place under a warm blanket for self-sterilization.
You can store the rolls prepared according to this recipe for a long time, but always in a cool place. It can be a cellar, basement, glazed loggia. Pickled mushrooms are suitable for salads, stews, soups and as an independent dish.
Pickled mushrooms for the winter without sterilization with citric acid
Small-sized fruit bodies can be marinated whole, boiling them in the marinade until tender. To keep them from falling apart, the recipe uses citric acid and apple cider vinegar.
Ingredients:
- mushrooms - 1 kg;
- water - 1 l;
- table salt - 2 tbsp. l .;
- granulated sugar - 3 tbsp. l .;
- apple cider vinegar 9% - 10 tbsp l .;
- citric acid - on the tip of a knife;
- carnation - 3 buds;
- allspice - 5-6 peas;
- greens - 1 bunch.
How to cook:
- Start with the marinade.Pour water into a saucepan, add all spices, sugar and salt. Boil.
- Prepare raw materials, dip in the marinade and cook for 30 minutes. At the end of cooking, pour in vinegar and citric acid.
- Wash and pasteurize jars and lids in advance. Dry well so that there is no moisture on the inner walls.
- Arrange the mushrooms in jars, filling them a little more than half. Pour the marinade to the top.
- Pour 1 tbsp into each jar. l. vegetable oil. Quickly seal the mushrooms.
Put the finished roll to cool under a warm blanket, and then put it in a cool place. Mushrooms pickled according to this recipe are suitable for salads, as they remain firm for a long time.
The most delicious recipe for pickled mushrooms without sterilization
You can prepare a spicy appetizer from camelina by adding ketchup to the pickling recipe. You can use regular kebab or spicy, it will give the dish a piquant touch.
Ingredients:
- mushrooms - 2 kg;
- carrots - 700 g;
- onions - 700 g;
- ketchup - 2 packs;
- salt and pepper to taste.
How to cook:
- Peel the mushrooms, cut if necessary, or leave whole. Boil in salted water for 30 minutes. Place in an enamel pot.
- Grate the carrots on a Korean grater, chop the onion into thin rings. Add to mushrooms.
- Put ketchup in the mixture, season with salt and pepper to taste, mix well. You can add greens. Boil the mushrooms in the mixture for about 30 minutes, stirring constantly so that they do not burn.
- Wash jars and lids, pasteurize, fill to the top with salad and roll up. Insulate from above until it cools completely, then transfer to a cool place.
According to this recipe, mushrooms can be cooked for long-term storage or on the table. You can try the snack immediately after cooling down.
Terms and conditions of storage
You need to store pickled mushrooms without sterilization in a cool place, otherwise the cans will explode. Shelf life - no more than 1 year. The longer the seaming takes, the less nutrients they contain. The taste and aroma of the mushrooms are lost, they become soft. You should not eat such a product.
Conclusion
The recipe for pickled mushrooms without sterilization, which is time-tested, is best kept in a culinary notebook. If there are a lot of mushrooms, you can try new methods of pickling, but the classic recipe will never fail.
