Pickled dumplings for the winter: recipes for marinating at home

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

The pulp of the dumplings has a bitter taste

Is it possible to marinate loadings?

Podgrudki (they are also called dry milk mushrooms or crackers) have a cap up to 20 cm in diameter, grow in large groups and, if you manage to find a family, there are always a lot of them. They belong to category 2 conditionally edible mushrooms, as they are slightly 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 marinate mushrooms for the winter

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

Preliminary preparation before marinating:

1. The 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 make further cleaning easier. However, if the mushrooms are young, this may not be necessary; the bitterness will go away during the cooking process before marinating. In addition, some people value podgruzki precisely for their slightly specific taste.
2. Grasshoppers often hide under fallen leaves and in the upper layers of the soil, so there is always a lot of forest debris left on their cap. This is also facilitated by the shape of the cap: it is slightly depressed in the center in young specimens, and with age it takes on the appearance of a funnel. Soil particles always collect in this depression, so the mushrooms need to be thoroughly cleaned with a small brush.
3. The loads should then be washed under the tap to remove any remaining grains of sand. There are often darkened, yellowish areas on the cap - these need to be scraped with a small knife or toothbrush. If the contaminated areas are large, simply cut them off and throw them away, then cut the caps into pieces and boil for a quarter of an hour.

Next, you can start marinating the preloads for the winter, having previously prepared the remaining ingredients, sterilized the jars and lids and opted for one of the recipes below.

Classic recipe for pickled dumplings

This recipe for a set of spices is not much different from the traditional pickling of any mushrooms. However, thanks to the special taste of the loading, the preparation will turn out unusually tasty.

You will need:

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

You can add chopped horseradish root to the preparation; it will make the mushrooms crispier

Cooking method:

1. Cut the loading into small pieces and cook for a quarter of an hour.
2. In the meantime, you need to make 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. Use a slotted spoon to transfer the mushrooms into the pan with the marinade and cook for another quarter of an hour, adding spices.
4. Place the main product in jars, add marinade, and secure the lids. After completely cooling at room temperature, store in a pantry or cellar.

How to pickle mushrooms for the winter in liter jars

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

You will need:

• 1 kg of loads;
• 3-4 cloves of garlic;
• 3 blackcurrant leaves;
• 8-10 buds of cloves, the same number of allspice peas;
• 40 g salt;
• 90 ml vinegar;
• 2 tbsp. l. sugar (per jar).

Pickled mushrooms can be consumed after 20 days

Cooking method:

1. Place mushrooms, salt, bay leaf, peppercorns in a saucepan, add 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 off.
3. While the mushrooms are simmering, work on the jars and lids, sterilizing them by steaming 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 place the toppings tightly on top.
5. Pour mushroom marinade, cover tightly with steel or nylon lids.

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

How to marinate podgruzki in a hot way

Marinating the toppings using a hot method will allow you to obtain a soft, tender and juicy product. 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 of loads;
• 2 liters of purified water;
• 2 tbsp. l. coarse table salt;
• 3 cloves of garlic;
• 10 pieces. black pepper;
• 2 bay leaves;
• 1 horseradish leaf;
• 1 tsp. dried dill seeds;
• vegetable oil.

Marinated pork belly is soft, tender and juicy

Cooking method:

1. Boil the mushrooms in plenty of water, adding 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 add dill seeds, pepper, bay leaves 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 over it and apply pressure. Place in a cool place for 4-6 days.
4. After this time, package the main product in prepared jars. Bring the brine in which they were salted to a boil, pour it, add a tablespoon of oil to each jar and seal it tightly.

This preservation must be stored 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 loads 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.

You will need:

• 1 kg of already cut and boiled loading;
• 2 liters of clean water;
• 40 g salt;
• 40 g sugar;
• greenery;
• 120 ml table vinegar.

The marinade, consisting of salt, sugar and vinegar, turns out very tasty.

Cooking method:

1. Cook the marinade by boiling water and dissolve salt and sugar in it.
2. After the marinade has boiled for 3-4 minutes, put the prepared dressings into it and cook everything together for another 10 minutes, then add vinegar, and after 5 minutes. turn off the fire.
3. Carefully place the prepared mushrooms into sterilized jars, pour in the marinade in which they were cooked, and seal.

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

How to marinate mushrooms with garlic

One of the most favorite recipes for preparing mushrooms 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, imbued with mushroom aroma, and will be crispy and piquant.

You will need:

• 2 kg 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.

Mushroom preparation 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. Use a slotted spoon to transfer the mushrooms into the marinade and cook for another 15 minutes.
4. Add chopped garlic and vinegar essence, then leave on the fire for another 10 minutes.
5. Place in jars, seal with a spoon, pour in marinade and seal tightly.

You can store this preparation all winter without fear that the mushrooms will sour, become cloudy or spoil.

Storage rules

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

The preparations for the winter should be stored in a cool room (cellar, basement); at room temperature, the storage duration is reduced by almost half.

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

Conclusion

Pickling mushrooms collected in the forest in the fall or purchased at spontaneous markets is an excellent way to prepare mushrooms for the winter. In addition, properly prepared mushrooms are always in demand and relevant at any time of the year. Marinated mushrooms are served for dinner as an independent appetizer, simply sprinkled with onions and herbs, and are also used as the main ingredient in preparing delicious holiday dishes.

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