Pickled obabki: recipes for the winter

Content

1 How to pickle eggs for the winter
2 Pickled obabok recipes
3 Terms and conditions of storage
4 Conclusion

Marinated obabki have a pleasant and mild taste. For cooking, not only the caps are used, but also the legs, which do not lose their taste after heat treatment.

How to pickle eggs for the winter

Young, dense chickpeas are best suited for pickling. Before cooking, forest fruits must be properly prepared:

rinse under running water. Use a brush to remove sand and dirt;
clean, cut off the lower part of the leg;
Throw away bad and worm-eaten specimens. If there is damage, then such a place must be removed;
Cut large fruits into equal parts.

Advice! If you can’t clean the dirt from the stumps, then you should soak them for a quarter of an hour in cold water. You can’t keep them in liquid any longer, otherwise they will swell.

The entire procedure is carried out quickly so that the stems do not darken upon contact with air. Before marinating, boil the mushrooms. During the cooking process, remove the foam. As soon as the fruits fall to the bottom, remove from the heat and drain the liquid.

You cannot overcook the mushrooms, as this will cause them to sour quickly. After cooking, they must be doused with cold water.If you skip this process, the pickling solution will quickly turn dark. To prevent the formation of mold, pour a little refined oil under the lid of the jar. You can start tasting the dish no earlier than after 10 days.

You can pickle mushrooms hot or cold. The second method is more labor-intensive, since the seeds are pre-soaked for several hours in salt water, then the liquid is drained and the product is covered with salt. Spices and herbs are added depending on the recipe. They put pressure on top and leave it for two months. Hot marinating involves boiling mushrooms in brine. After which they are poured into prepared jars and rolled up.

Pickled obabok recipes

Marinating obabkov does not cause any difficulties for housewives. The main thing is to choose the appropriate recipe and follow all the recommendations exactly. Below are proven options for harvesting mushrooms for the winter.

Cold marinating

Heat treatment kills some of the nutrients. Cold marinating results in a healthy snack with high taste.

You will need:

garlic – 4 cloves;
obabki – 1 kg;
cherry leaves – 7 pcs.;
table salt – 50 g;
currant leaves – 7 pcs.;
black pepper – 7 peas;
horseradish;
bay leaf – 3 pcs.

How to cook:

For pickling, it is better to choose medium-sized fruits. Leave only strong ones without visible damage. Rinse and place in a wide bowl. Fill with water and leave for six hours.
Transfer to a marinating container. Compact each layer, sprinkle with salt and spices. Add currant, cherry and laurel leaves.
Cover the workpiece with gauze and place a wooden circle on top. Place the load on top.
Leave it warm.When the juice begins to stand out, move it to a cool place. If there is not enough brine, then you need to put a heavier load on the circle.
Check the condition of the circle and fabric regularly. If mold begins to appear on their surface, then it is necessary to change the fabric and clean the load. Then check the mushrooms and discard those that have begun to spoil.
Marinating the obabok will take two months.

Hot marinating

This method is clearer and simpler than cold pickling.

You will need:

black pepper – 15 peas;
obabki – 1 kg;
carrots – 140 g;
water – 480 ml;
onion – 130 g;
vinegar 30% – 60 ml;
bay leaf – 3 pcs.;
salt – 40 g.

Preparation steps:

Peel, rinse and dry forest fruits. Cut large specimens into pieces.
Pour in a small amount of water and cook for half an hour. Drain in a colander.
Chop vegetables. Pour in the volume of water specified in the recipe. Add salt. Throw in bay leaves. Cook for 10 minutes. Pour in vinegar.
Combine the boiled product with the marinade. Simmer on low heat for 17 minutes. Transfer to sterilized jars.
Fill to the brim with the remaining marinade. Screw the lids on tightly.

Pickling with cloves

Aromatic spices in moderation help highlight the delicate taste of forest hearths.

You will need:

vinegar – 200 ml;
boiled obabki – 1.3 kg;
sugar – 40 g;
bay leaf – 3 pcs.;
salt – 80 g;
ground mustard – 10 g;
allspice – 8 peas;
cloves – 5 buds;
water – 1 l.

How to cook:

To boil water. Add spices and seasonings. Add some salt. Cook for three minutes.
Pour in vinegar. Remove from heat.
Pour over the mushrooms. Boil. Transfer to prepared jars. Pour marinade to the brim. Roll up.

Advice! You cannot add more vinegar than indicated in the recipe, as this will give the forest product an unpleasant aftertaste.

Marinating without vinegar

This method is ideal for housewives who do not like the taste of vinegar in their snacks.

You will need:

obabki – 1.5 kg;
citric acid – 7 g;
water – 1.5 l;
bay leaf – 3 pcs.;
sugar – 70 g;
pepper – 10 peas;
table salt – 70 g;
cloves – 5 buds;
cinnamon – 1 stick;
garlic – 3 cloves.

Preparation steps:

Clean the mushrooms. Rinse. Chop the large ones, leave the small ones whole.
Pour water and cook until the fruits sink to the bottom. Remove foam during the process.
Add spices and spices to the volume of water specified in the recipe. Add some salt. Add sugar. Boil.
Add boiled mushrooms. Cook for 17 minutes. The fruits should be saturated with the aroma and taste of spices.
Add citric acid and chopped garlic. Mix.
Transfer to prepared jars. Roll up.
Turn upside down. Cover with a warm cloth. Leave for two days.

Marinating with garlic

Garlic gives mushrooms a piquant flavor and makes the preparation more noble.

You will need:

cloves – 15 buds;
obabki – 3 kg;
onion – 350 g;
water – 3 l;
sugar – 120 g;
black pepper – 30 peas;
salt – 120 g;
vinegar essence 70% – 120 ml;
garlic – 11 cloves;
bay leaf – 9 pcs.

How to cook:

Clean and rinse the mushrooms to remove any dirt. Cut into pieces. Pour water and add peeled onions.
Cook until all the fruits sink to the bottom. Drain the broth and discard the onion.
Add pepper, bay leaves, cloves to the water. Add salt and sugar. Boil.
Place the little ones. Cook for 10 minutes.
Cut the garlic into slices. Cook for six minutes.
Pour in the essence. Cook for four minutes.Transfer to jars. Pour the boiling marinade over the fruits.
Close with lids. Cover with a blanket. Leave until completely cool.

Marinating with vegetable oil

An ideal winter preparation that is perfect as a snack on the holiday table.

You will need:

obabki – 2 kg;
salt – 30 g;
bay leaf – 4 pcs.;
vinegar 9% – 170 ml;
water – 800 ml;
allspice – 7 peas;
cloves – 2 buds;
vegetable oil;
black pepper – 7 peas.

How to cook:

Cut the peeled and washed mushrooms into pieces. Pour boiling water over it. Cook for 25 minutes. Drain the liquid.
Dissolve salt in the volume of water specified in the recipe. Add all herbs and spices. The garlic must first be cut into cubes. Cook for 13 minutes.
Add mushrooms. Cook for 20 minutes. Pour in vinegar. Stir. When the mixture boils, remove from heat.
Transfer to jars along with the boiling marinade, leaving a little space up to the edge of the neck. Pour 60 ml of boiled vegetable oil into each container. Roll up.
Cover with a blanket. When it cools down, move it to the basement.

Terms and conditions of storage

When storing, choose a cool and dark place. A refrigerator, basement or cellar is ideal for this purpose. The temperature should be +8°C. The marinating of obabkov lasts at least a month, so you can’t start tasting it earlier.

The product can be stored under these conditions for no more than one year.

Conclusion

Marinated obabki will turn out tasty and aromatic for everyone the first time if you follow the recommendations. Fried or boiled potatoes, as well as fluffy rice, are ideal as a side dish.