- 1 Features selection and preparation of porcini mushrooms for pickling
- 2 Technique marinate porcini
- 3 Types marinade to marinate porcini
- 4 Video: how to pickleceps
boletus edulis - best in the mushroom kingdom.It attracts not only large in size (it is convenient and collect and cook).But it is also an optimal combination of healthy cells.These mushrooms recommended to eat at least once a week instead of meat dishes.A marinated in aromatic brine, they are the ideal snack.
Features selection and preparation of porcini mushrooms for pickling
Before cooking mushrooms, pickled for winter, they need to be properly selected and processed.Here note the following nuances.
- taste of mushrooms does not depend on their size, so you can safely choose both large and small.Recent even more convenient - they can be put into the banks as a whole, while large need to cut into several pieces.
- To fit blanks strong mushrooms without defects. Mushroom pickers certainly recommend taking "samples" immediately after collection.But for those who do not have the subtleties of "quiet hunt" for instance, which is no less tasty are obtained and purchased mushrooms.The main thing that they do not lie.It is believed that the best period for pickling is considered the first day after the collection of mushrooms.
- Unlike oil or marinated mushrooms, pickled not all white fungus entirely, and only his hat. This should be considered when collecting or buying, as the result can be a much smaller volume of blanks than planned.Feet do not throw - they can be fried with onions or roast meat.
- Recipe white pickled mushrooms may include sterilized jars or recommendations on how to do without it. In the first case, guarantee that the jar is worthy to the point where you want to try their contents, more.
- Mushrooms should not be soaked in water before cooking, as they actively absorb it. necessary to quickly rinse them under running water, separating the cap from the legs.Last, if you plan to cook or fry, clean brush or a hard sponge.
technique of marinating porcini
So, how to marinate porcini?We offer step by step instructions.
- Thoroughly rinse jars, sterilize them as accustomed.Put lids in boiling water (just before the rolling up of a couple of minutes to boil necessary).
- Pour into a pan of water about 3 cm in height.No more, because when you washed mushrooms, they had time to absorb the water.The size of the pot is selected depending on the amount of mushrooms.
- Good salt water and put on fire.After boiling, add the citric acid from the rate of 2 grams per kilogram of fungi.Citric acid will not only improve the taste of workpieces, but also take care of maintaining the natural color of hats.
- Put mushrooms in water, cook over medium heat.Regularly stir mushrooms that do not stick to the bottom of the pan.They will be ready when the majority will sink to the bottom.Cooking time is approximately 15 minutes after boiling.
- At the same time prepare the marinade for white mushrooms, a recipe, you can select from the suggested in this article.
- Boil the marinade for at least 15 minutes and remove from heat.Only then pour vinegar (one and a half cups of water requires 50 ml of 9% vinegar).If this is done in the process of boiling the marinade, vinegar simply evaporate.
- Lay the mushrooms in jars, pour the marinade.Proceed on the basis of how much you plan to save them: long (up to 2 months) - cover with sterilized lids and immediately roll up.Then turn upside down, put on the covers and wrap to cool (about a day); long (more than 2 months) - add to each jar has a tablespoon of vinegar and the same amount of vegetable oil.Cover with a lid, put in a pot of boiling water and sterilize for 30-40 minutes (depending on the amount of cans).After sterilization roll up lids.
Types marinade to marinate porcini
No less important is the issue of how to cook marinated porcini mushrooms for the winter, to find its own version of the marinade.After all, it all depends on taste and preferences for spices. Universal marinade recipe that like absolutely everyone , looks like this:
- water - at the rate of 200 ml per liter jar.Add a little bit with the stock, as the water boils away;
- salt - plain stone or sea, at the rate of 1.5 tablespoons per liter of liquid;
- sugar - tablespoon of this volume;
- allspice - 6 peas;
- bay leaf - 3 pieces;
- cloves - 2 inflorescences.
On the basis of this marinade can experiment with flavors:
- if you like a bitter taste, add black peppercorn ;
- spicy taste of cinnamon give (best used in the form of sticks);
- if mushrooms are used in salads, in the marinade can add 3 cloves garlic ;
- independent and very tasty snack get a marinade with herbs - dill and parsley .
In each case, you will find a recipe for how to marinate white mushroom and achieve his perfect taste!