Pickled earrings: a recipe for the winter

Serushka tastes and looks like milk mushrooms. Its dense fruiting body does not crumble from the slightest pressure, unlike other representatives of the Russula family, to which it belongs. Marinated serushki are not inferior in taste to more valuable types of mushrooms.

Preparing earrings for pickling

Serushki are classified as conditionally edible mushrooms. They are safe to eat if properly processed first. Fruit bodies must be inspected and sorted. For pickling, select small and medium-sized specimens without wormholes or rot. You can also prepare large fruiting bodies by first cutting them into pieces. But then they look less impressive in jars.

The preparatory work takes much longer than the marinating process itself. The caps and legs are cleaned of large debris and soaked in water for a while. After this, you need to rinse each specimen 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 eliminating 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 fruiting bodies are soaked in a weak solution of table salt for an hour and a half. This must be done to get rid of the bitter taste inherent in some representatives of the mushroom kingdom. Before starting 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.

Boil the earrings in a small amount of water for 20 - 25 minutes.

How to pickle serushka mushrooms

When the mushrooms are washed and boiled, you can proceed to further steps. It’s not at all difficult to marinate earrings step by step according to the recipe.

How to pickle serushka mushrooms in a cold way

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

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

The process of preparing pickled mushrooms in a cold way:

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

Foam rises during cooking. It must be constantly cleaned so that the brine turns out light. Some housewives pour sunflower or olive oil into jars with pickled earrings, which is pre-boiled. In this way, an oil film is obtained on the metal lids. It will subsequently protect the pickled earrings from spoilage.

How to marinate earrings using a hot method

With the hot preservation method, pre-boiled fruit bodies are poured with water and boiled along with spices and salt. The cooking process lasts 40 - 50 minutes. Serushki are constantly stirred and foam removed. At the end of cooking, pour in a portion of vinegar and keep on fire for a few more minutes. The caps are placed in heated, clean jars and topped with brine.

Serushki marinated by the hot method are covered with metal lids. To ensure high-quality sealing, the jars are installed “under the fur coat”, with the neck down. With this method, the lid fits better and protects the container from air penetration.

Recipes for making pickled earrings

Every housewife has her own favorite recipe for pickled mushrooms. Serushki can be preserved using vinegar of varying concentrations. There are recipes that use wine vinegar or citric acid.

Classic recipe for pickled earrings for the winter with vinegar

For 1 kg of peeled boiled semolina you will need:

• 300 ml 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. Place the earrings into 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. Divide the prepared mushroom mass into jars, lightly squeezing the mass.
8. Pour in the boiled oil in a thin layer.
9. Roll up the lids.

Turn the jars with pickled earrings over and place them under a warm blanket. 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 semolina;
• 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 cloves;
• bay leaf

Preparation of pickled earrings:

1. Thinly slice 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 softened.
6. Place mushrooms and onions into the pan.
7. Cook for 20 minutes.
8. Add vinegar.
9. Cook for 2 - 3 minutes.
10. Place into jars and seal tightly. Leave the container with the pickled product to cool “under the fur coat,” with the lids down.

Marinated earrings 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 tbsp. water;
• 5 g citric acid;
• a few peppercorns;
• several pieces of allspice;
• dill beans;
• bay leaf;
• a few currant leaves.

Preparation procedure:

1. Boil water in an enamel bowl.
2. Add the earrings, spices and all other ingredients.
3. Boil for no longer than half an hour.
4. Place the earrings along with the brine into clean, sterilized jars.
5. Store the pickled mushrooms in jars turned upside down under a warm shelter.

Fragrant marinated serushki with wine vinegar and spices

Wine vinegar will give pickled serushkas a special piquancy. This recipe is suitable 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. l.;
• small onion head;
• Bay leaf;
• a few peas of black pepper;
• 2 peas of allspice;
• 2 cloves;
• 1/3 tsp. dry dill seeds.

Steps for preparing fragrant pickled earrings:

1. Place finely chopped onion in vinegar and let sit for 5 minutes.
2. Add water and spices.
3. Cook for 15 minutes.
4. Add pre-prepared boiled serushki.
5. Cook for 7-10 minutes.
6. Place into heated jars.
7. Add brine and seal.
8. Cool the jars and store them.

Terms and conditions of storage

The method of storing pickled earrings is the same as any other preparation. At a temperature of -5 ^OThe shelf life of products can range 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 earrings, you need to make sure that the lid on the jar is not swollen and that the brine remains transparent. Cloudiness 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. Jars of serushkas may contain botulism bacteria, which are a strong poison for the human body and cause food poisoning. This can be fatal.

Conclusion

Marinated serushki are very tasty. You can prepare canned food not only in summer, but also in winter. It is enough to boil the washed earrings and put them in the freezer for storage. Mushrooms will not lose their taste when frozen.

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