Pickled serushki: a recipe for the winter

Serushka resembles a lump in taste and appearance. Its dense fruiting body does not crumble from the slightest pressure, unlike other representatives of the Syroezhkov family, to which it belongs. Pickled grains are not inferior to the taste of more valuable species of mushrooms.

Preparing the earrings for pickling

Serushki are classified as conditionally edible mushrooms. They are safe to eat if properly processed. Fruit bodies must be examined and sorted. For pickling, choose small and medium-sized specimens without wormholes and rot. You can also cook large fruiting bodies, having previously cut them into pieces. But then they look less impressive in banks.

The preparatory work takes much more time than the marinating process itself. Hats and legs are cleaned of large debris and soaked in water for a while. After that, you need to rinse each copy separately in running water. A lot of small debris collects between the plates on the underside of the cap, which must be removed before cooking. You can simplify the cleaning process by removing the lamellar layer. Often, when removing the plates, you can find wormholes on the underside of the cap that were not visible before. Such specimens are unsuitable for food.

The second time, the fruit bodies are soaked in a weak solution of sodium chloride for an hour and a half. This must be done in order to get rid of the bitter taste inherent in some representatives of the mushroom kingdom. Before proceeding with the heat treatment, the salt water is drained, the caps and legs are washed and filled with water for another hour. The total soaking time should be about 5 hours.

Serushki are boiled in a little water for 20 - 25 minutes.

How to pickle mushrooms

When the mushrooms are washed and boiled, you can proceed with further actions. It is not difficult to marinate serushki step by step according to the recipe.

How to cold pickle mushrooms

With the cold method of pickling, the prepared caps are boiled for a short time in the prepared brine. Such a preparation preserves the special aroma and taste of the mushrooms. Tightly sealed jars can be stored for several months in a cool place.

To prepare the brine, bring the salt and spice water to a boil. Vinegar is poured last. In order not to interrupt the aroma of the workpiece, bay leaves and a little black pepper in peas are used in brine. Lovers of spicy pickles add cloves, pieces of cinnamon and allspice peas. But it is worth remembering that the surplus of spices will mask the natural taste and aroma of serushki.

Cold cooking process for pickled mushrooms:

1. Bring water with salt and spices to a boil.
2. Put the boiled fruit bodies in brine and boil for 10 minutes.
3. Pour in vinegar.
4. Put the finished mass in jars and roll up lids: glass or metal.

Foam rises during cooking. It must be constantly removed so that the brine turns out to be light. Some housewives pour sunflower or olive oil into jars of marinated gray salmon, which is pre-boiled. Thus, an oil film is obtained on the metal lids. She will subsequently protect the pickled serushki from damage.

How to marinate earrings hot

With the hot preservation method, pre-boiled fruit bodies are poured with water and boiled together with spices and salt. The cooking process lasts 40 - 50 minutes. Serushki constantly stir and remove the foam. At the end of cooking, pour in a portion of vinegar and keep on fire for a few more minutes. The hats are placed in warm clean jars and filled with brine to the top.

Hot pickled serushki are closed with metal lids. In order for the sealing to be of high quality, the cans are installed "under the fur coat", with the neck down. With this method, the lid is better attracted and protects the container from air penetration.

Pickled Serushki Recipes

Each housewife has her own favorite pickled mushroom recipe. Serushki can be preserved using different concentrations of vinegar. There are recipes that use wine vinegar or citric acid.

The classic recipe for pickled serushki for the winter with vinegar

For 1 kg of peeled boiled serushki you will need:

• 300 ml of water;
• 1 tbsp. l. salt;
• laurel leaf;
• a few peas of black pepper;
• a pinch of dill seeds;
• 1/2 tsp vinegar (70%);
• vegetable oil - for topping up.

Cooking sequence:

1. Put the earrings in an enamel container.
2. To fill with water.
3. Add spices and salt.
4. Bring to a boil and cook for 30 to 40 minutes.
5. Add vinegar and stir.
6. Cook for another 5 minutes.
7. Arrange the prepared mushroom mass in jars, slightly crushing the mass.
8. Pour in the boiled oil in a thin layer.
9. Roll up the lids.

Turn the jars of pickled earrings over and place them under a warm blanket. The canned food will be ready to eat in a day.

Recipe for marinated serushki mushrooms with onions and carrots

For mushrooms marinated with onions and carrots, you will need:

• 1 kg of boiled serushki;
• 300 - 350 ml of water;
• 2 medium onions;
• small carrots;
• 1 tbsp. l. sugar and table salt;
• 2 tbsp. l. table vinegar, concentration 6%;
• a few peppercorns;
• 1 - 2 clove heads;
• bay leaf

Cooking pickled serushki:

1. Thinly cut the onion into half rings.
2. Chop the carrots into small cubes or thin circles.
3. Add spices, sugar and salt to the water.
4. Boil.
5. Add carrots and cook until tender.
6. Put mushrooms and onions in a saucepan.
7. Cook for 20 minutes.
8. Add vinegar.
9. Cook for 2 - 3 minutes.
10. Place in jars and seal tightly. Leave the container with the pickled product to cool "under a fur coat", with the lids down.

Pickled grains with citric acid

To preserve 1 kg of pickled mushrooms prepared in the usual way, you will need:

• 1.5 tbsp. l. salt;
• 1 tsp Sahara;
• 1, 5 Art. water;
• 5 g citric acid;
• a few peppercorns;
• a few pieces of allspice;
• dill beans;
• bay leaf;
• a few currant leaves.

Cooking procedure:

1. Boil water in an enamel bowl.
2. Add the grains, spices and all other ingredients.
3. Boil for no longer than half an hour.
4. Put the grains together with the brine in clean sterilized jars.
5. Soak pickled mushrooms in jars overturned under a warm shelter.

Fragrant pickled serushki with wine vinegar and spices

Wine vinegar will add a special piquancy to the pickled serushkas. This recipe is perfect for lovers of spicy marinades.

To prepare 1 kg of pickled mushrooms, you need:

• 1/2 tbsp. wine vinegar;
• 1 tbsp. boiled water;
• salt and sugar 1.5 tbsp each l .;
• small onion head;
• Bay leaf;
• a few peas of black pepper;
• 2 peas of allspice;
• 2 clove heads;
• 1/3 tsp dry dill seeds.

Steps for making aromatic pickled serushki:

1. Put the finely chopped onion in vinegar and let stand for 5 minutes.
2. Add water and spices.
3. Cook for 15 minutes.
4. Add pre-cooked boiled grains.
5. Cook for 7-10 minutes.
6. Arrange in heated jars.
7. Top up with brine and seal.
8. Cool the jars and store them.

Terms and conditions of storage

The way of storing pickled grains is the same as for any other blanks. At a temperature of -5 ^aboutWith the term of preservation of products can be from one to two years. If pickled mushrooms are stored at room temperature, then the period is limited to 1 - 2 months from the date of preparation.

Before eating pickled serushki for food, you need to make sure that the lid on the jar is not swollen, and the brine remains transparent. Clouding of the liquid in the container indicates that the canned food was stored incorrectly or the cooking process was disrupted. It is strictly forbidden to eat such pickled food. The cans of silver beads can contain botulism bacteria, which are a strong poison for the human body, causing food poisoning. This can be fatal.

Conclusion

Pickled grains are delicious. You can cook canned food not only in summer, but also in winter. It is enough to boil the washed grains and put them in the freezer for storage. Mushrooms will not lose their flavor when frozen.

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