How to properly and tasty pickle green mushrooms?

Beneficial properties of green mushrooms

There is still controversy surrounding the greenfinch mushroom about its edibility. Some biologists classify greens as conditionally edible, others as edible species. One thing is undeniable - when properly prepared, the mushroom is useful:

1. Greens contain a large amount of nutrients that are easily absorbed by the human body.
2. Low calorie content - 19 kcal per 100 g.
3. Zelenka is rich in B vitamins and minerals: iron, magnesium, calcium, zinc, phosphorus and others.
4. Contains substances that can prevent the development of osteoporosis.
5. Prevents the formation of blood clots.
6. The substances contained in brilliant green act as an antiseptic and kill staphylococcus.

Important! It should be remembered that greenfinch, like all mushrooms, absorbs harmful compounds from the air. You cannot collect them near the road or buy them from unverified sellers.

Greenfinch mushrooms: photo and description

These edible mushrooms are nicknamed green mushrooms because of their characteristic green color, which remains even after cooking and pickling.
Many people are scared off by this poisonous color, but green flowers are quite a useful product. By their appearance, green mushrooms can be easily distinguished from gray mushrooms and other mushrooms. The cap of young rows is smooth, with a small tubercle in the center. The younger the mushroom, the lighter the color of its cap. Experienced mushroom pickers know how to determine how long a row has been growing. In young mushrooms, the cap is colored in yellow-olive tones, in mature ones it is more saturated and dark. There are sometimes brown spots in the middle of the cap. The edges of the cap can be either raised up or down.

When the mushroom is broken, white flesh is visible. The plates on the back of the cap are thin and frequent. The stem of the row is somewhat lighter than the cap and is often hidden in the ground. Greenfinch is quite rarely wormy, and there is practically no taste. The same goes for smell. It is barely perceptible and resembles the smell of cucumber or flour.

When cutting a greenfinch, hold its base. It is better to immediately cut off the stem with adhering soil and throw it away; be sure to clean the mushrooms. It is also necessary to clean the cap, carefully separating the leaves and needles with a knife.

Primary processing

Green row is a product that is not stored for a long time. You should start processing it immediately after arriving home. Primary processing consists of several steps: sorting by size, clearing of soil and debris, and washing of sand.

Important! Zelenka should not be consumed raw.

First of all, when you come home, you need to sort out the mushrooms:

• sort by types and sizes,
• throw away spoiled, wormy and overripe ones,
• the greens are cleaned of leaves, cobwebs and moss.

How to clean and rinse sand from greenfinches - detailed description:

1. To quickly clear sand from mushrooms, it is recommended to soak them in warm water for at least half an hour. The greens should be stirred periodically, and then drained and washed thoroughly.
2. Place the peeled mushrooms in a large saucepan.
3. Dissolve a small handful of salt in a full bucket of water and pour in the greenberries so that they float.
4. Stir the mushrooms every 10 minutes.
5. After 1 hour, rinse each mushroom, placing it in another container.
6. After washing the greenfinch, you need to process it: remove the skin from the cap, remove the stem of some, cut some into pieces.
7. Pour boiled cold water over the mushrooms and put pressure on top.
8. Leave the container with mushrooms in the water for 10 hours. During this period of time, the fluid should be replaced 2 times.

Important! Be sure to remove the film from the cap, as it contains toxins.

The simplest recipe for canning in glass jars without sterilization

Pickling of greenfinches without sterilization should be carried out on the day of collection. First you need to clean them of sand and debris, cut off the roots, remove the film from the cap and boil for 15-20 minutes.

Cooked mushrooms without sterilization will look beautiful in a jar, since the marinade is light and translucent. Green mushrooms pickled according to this recipe can be stored for no more than six months.

Ingredients:

• water – 1000 ml;
• salt – 50 g;
• bay leaf – 2-3 pcs.;
• vinegar 70% – 40 ml;

• cloves – 4-5 pcs.;
• sugar – 30 g;
• allspice peas – 3 pcs.
• greenfinches – 2 kg.

How to pickle greenberries:

1. Add cloves, bay leaves, pepper and other spices to the water. Boil for 10 minutes.
2. Add vinegar at the end of cooking.
3. Place the washed and cooked greens in jars and pour in the marinade.
4. Roll up the jars, turn them over and wrap them. Leave it overnight and put it in a dark and cool place in the morning.

Marinated mushrooms

Mushroom marinades are especially popular due to their universal compositions. They go well with many dishes and occupy not the last place on the holiday table. Let's look at how to pickle greenfinches for the winter in jars.

• fresh mushrooms - 2 kg;
• filtered water - 1.6 l;
• table vinegar - 400 ml;
• table salt - 80 g;
• granulated sugar - 40 g;
• sweet peas - 10 pcs.;
• cloves - 10 inflorescences;
• bay leaf - 4 leaves;
• dill inflorescences;
• aromatic leaves to taste and desire.

To enhance the taste and aroma, it is recommended to use currant, cherry and horseradish leaves. You can also take additional seasonings and spices to reduce the unpleasant taste of this type of mushroom.

1. First of all, you need to prepare the mushrooms: sort, remove spoiled fruits. Rinse under running water and soak for 24 hours, changing the water regularly. Place in a colander, rinse, and wait for excess moisture to drain.
2. Wash the jars with soap and dry in the oven. Let's start preparing the marinade. To do this, pour the required amount of liquid into a saucepan, add salt, granulated sugar, pepper, cloves, bay leaves, dill inflorescences, and aromatic foliage. With constant stirring, bring to a boil and cook for 5 minutes so that the spices reveal their full flavor and aroma. Remove from heat, pour in acid, stir and cover.
3. Dip the prepared fruits into the infused marinade, place on the stove and cook over medium heat for 40 minutes. When foam appears, be sure to remove it so as not to spoil the taste of the final dish. Then place the mushrooms in jars and fill with marinade. Pour 15 ml of vegetable oil into each container to prevent the formation of mold. Close and put in the refrigerator.

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There are few recipes for salted and pickled greenfinches for the winter. If you wish, you can come up with your own version of a delicious snack. It is important to remember that fruits contain toxic compounds and if the fruits are processed or prepared incorrectly, severe poisoning can occur. For safety, experienced housewives recommend sterilizing the product for half an hour before opening a jar of pickled greenfinches.

Salting greens and greens is very easy.

1. Soak for 2 hours in warm salt water to remove sand.
2. Rinse well, scald with boiling water and cook for 5 minutes, drain the water.
3. Place horseradish leaves, currants and spices on the bottom of the dish.
4. Arrange mushrooms in layers, sprinkle with salt
5. Place oppression on top.

Greenfinches are my favorite fall mushrooms. I love them both canned and salted. Greenberries are not suitable for drying. Of course, they can be dried, but the effect and taste are better from salted and canned ones. You can also freeze them.

My mother taught me how to pickle greenberries in the following way. First you need to clean them, fill them with water and salt. Let them stand like that overnight. As a result, the mushrooms become rubber-like, do not crumble and are very easy to wash. And you need to wash them very well so that the water remains clean.

Then we take an enamel pan and line its bottom with horseradish or currant leaves. Next, we begin to lay out the greenberries, sprinkling each layer with salt and spices. I added bay leaf and black peppercorns. You need about a hundred grams of salt per three liters of mushrooms. Then we again cover the mushrooms with horseradish leaves on top and press them with pressure.

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Greenfinches are very common mushrooms with a dubious reputation. Despite the general opinion about their toxicity and frequent cases of poisoning, these forest trophies remain a favorite dish in many Russian families. It is believed that properly prepared green row can do no harm, but it will certainly provide gastronomic pleasure. Let's look at the most popular recipes for salting and marinating them.

The classic option is a cold marinating method.

Conditionally edible greenfinch mushrooms can be pickled cold with preliminary soaking.

Ingredients:

• greenfinches;
• water – 3-4 l;

• salt – 25-30 g;
• black currant leaves.

How to pickle greenfinch mushrooms:

1. Pour boiling water over an enamel pan or iron bucket.
2. While the dishes are drying, cook the brine.
3. Place currant leaves on the bottom of the pan, and mushrooms in the second layer. Repeat the alternation until the green leaves run out.
4. Cover the last layer of mushrooms with a thick layer of leaves.
5. Place a plate on top of the leaves, several layers of clean gauze and place a weight.
6. Pour in the marinade.
7. Take the pan with mushrooms to the basement or cellar.
8. After a month, you can serve greenberries on the table.

Cold pickling of greenflowers

Salting green rows in a cold way is an excellent option for a holiday snack. To prepare mushrooms this way, you will need a suitable container: a wooden barrel, an enamel bucket or a saucepan. You can also use ceramic cookware.

• brilliant greens - 5 kg;
• salt -200 g;
• dill - 7 umbrellas;
• bay leaves - 5 pcs.;
• black currant leaves.

How to pickle green mushrooms - step-by-step description:

1. Remove the film from the mushroom caps with a knife.
2. Cut off most of the stem.
3. Rinse the mushrooms thoroughly with water.
4. Place currant leaves, dill umbrellas and salt in jars.
5. Place the greens in containers, alternating them with layers of salt and dill.
6. Add currant leaves to the jars and press down all the ingredients thoroughly.
7. Fold the gauze several times and cover the jars with it. Place a bend on top.
8. After 6 days, a brine forms in the jars. Place the mushroom preparations in a cool, dark place for storage.

After 40-50 days, mushroom pickling can be served. Complete the pickles with pickled or sauerkraut, pour over aromatic oil - an excellent treat is ready!

Recipe for hot pickled greens for the winter

Hot pickled greenfinches are a delicious preparation for the winter. Any holiday table is transformed when mushrooms appear on it. The recipe is simple, even those who are preparing mushrooms for the winter for the first time can cope with it.

Ingredients:

• greenfinches – 1 kg;
• water – 1 l;
• salt – 50-60 g;
• vinegar essence – 1 tsp;
• sunflower oil – 100 ml;

• sugar – 25 g;
• bay leaf – 3 pcs.;
• cloves – 4 pcs.;
• allspice peas – 3 pcs.;
• dill.

How to pickle greens:

1. Place the mushrooms in a saucepan with water and cook for 15 minutes.
2. Drain and refill the water, wait until it boils.
3. Add pepper, dill, bay leaf and other spices.
4. Boil the greens in the marinade for 5 minutes.
5. Place green berries in jars and pour marinade over them.
6. Add 15 g of vegetable oil to each jar.

Reference! Mushroom pickers recommend cooking green mushrooms for at least half an hour in the marinade, especially if there has been no preliminary heat treatment.

Hot way

To prepare a delicious snack for the winter, you will need this recipe for pickling greenfinch mushrooms:

• mushrooms - 2 kg;
• water - 4 glasses;
• vegetable oil;
• salt - 100 g.

How to salt green mushrooms:

1. Clean the green rows well. Rinse them and drain excess liquid through a sieve.
2. Bring the water in a saucepan to a boil and add salt.
3. Cook the greens for 20-25 minutes over low heat. Skim off the foam constantly.
4. Place mushrooms in jars.
5. Pour 3 tablespoons of boiled vegetable oil into each container. Let the mushrooms cool.
6. Tie the blanks with parchment paper and a tourniquet. Place in a cool room.

Features of marinating with citric acid

Citric acid will prevent darkening of the greens and preserve the original color of the fruiting bodies.

Ingredients for 1 kg of mushrooms:

• water – 300-400 ml;
• citric acid – 2-4 g or ½ tsp;
• salt – 30 g;
• sugar –10 g;

• vinegar – 50 ml;
• black peppercorns – 4-6 pcs.;
• bay leaf – 1-2 pcs.,
• cloves – 2-3 pcs.

Step-by-step instructions on how to prepare pickled green mushrooms:

1. Add seasonings, salt, sugar to the water and cook for 6 minutes. Turn off the stove and add vinegar.
2. Boil the greenfinches in boiling water with citric acid until they sink to the bottom.
3. Remove the mushrooms with a slotted spoon and add to the marinade. Cook for another 5-10 minutes.

Cold salting method

Despite the simple name of the recipe, the salting method does not actually seem simple. In the process, some nuances arise, ignorance of which can lead to serious consequences. Now let’s figure out how to pickle green mushrooms.

Products:

• mushrooms - 5 kg;
• non-iodized salt - 200 g;
• currant leaves;
• walnut leaf;
• filtered water (for brine) - 3 l;
• salt for brine - 30 g.

greenfinch

1. First, let's prepare the container and brine for soaking the mushrooms. Pour water into a large, capacious bucket, add salt, and dissolve. Sort the mushrooms and rinse in several waters. Place in prepared salt solution. Cover and leave as is for 10-12 hours. During this time period, it is necessary to replace the salted liquid 2-3 times. Place on a sieve and rinse each mushroom under running water.
2. Now let's start salting. You can use any container - wooden barrels (tubs), enamel dishes, glass jars. In this case, we will use the last option, it is more practical and convenient for city residents and not only.
3. Wash the container with soap, sterilize and dry. Rinse the leaves and pour over boiling water. Place the first layer of aromatic leaves on the bottom of the glass containers, then salt and mushrooms. We continue to fill the jars until all the ingredients are gone. Finally, you need to lay a gauze napkin on the food and place a heavy weight.

Advice! Salt is the only preservative when preparing snacks. Therefore, you should not feel sorry for it, so as not to spoil and throw away the collected fruits in the future. It is better to rinse the mushrooms several times before eating than to eat them raw.

1. Let's start preparing the brine. Pour the specified amount of boiled, cooled liquid into a saucepan, add salt, stir until the bulk ingredient is completely dissolved. Fill the containers with the solution and put them in a cool place for 30 days.
2. The optimal temperature for snacks is from +5 to +6 degrees. Extremely low temperatures are unacceptable for preservation. Do not forget to also regularly check the presence of liquid, since it is important that the last layer is always under the brine. During evaporation, a new composition is prepared and the container is filled again.
3. If mold is found on the surface, it must be removed, and the gauze and weight must be thoroughly washed and doused with boiling water.
4. After a month, all additional devices are removed. For the winter, crispy salted greens are sealed in jars with plastic lids and stored in the refrigerator.

Preparing for winter

Secrets of making crispy greens

For cooking, it is better to use small mushrooms; if you come across large specimens, cut them into pieces.

By following the cooking sequence and technique, pickled greens for the winter turn out very tasty, aromatic and crispy.

Ingredients:

• water – 1 liter;
• vinegar 9% – 140 ml;
• sugar – 50 g;
• cloves – 2-3 pcs.;

• black and allspice – 4 peas each;
• currant or oak leaf - 1-2 pcs.;
• salt – 30-40 g.

Preparation:

1. Add seasonings to the water and cook for about 15 minutes. Pour in vinegar.
2. Place green mushrooms in the marinade and cook for 20 minutes.
3. Immediately after removing from the heat, place the mushrooms in jars and pour the marinade. Place peppercorns and a blackcurrant leaf in each jar.
4. Close the banks. Turn over and wrap, leaving overnight.
5. The next day, put the jars in the basement or cellar.

Category: pen stroke 03

Greenfinch (Tricholoma equestre) is a mushroom belonging to the family. It owes its name to its green color, which persists even after any heat treatment. This is probably why it is also called zelenka or green row. These mushrooms are rich in vitamins B, PP, D, carotene, phosphorus, amino acids, fatty acids, and carbohydrates. These substances are easily digestible and beneficial for the human body.

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Serushka (Lactarius flexuosus) is a mushroom belonging to the Russula family. Popularly it is also called gray milkweed, gray-purple milk mushroom, sowthorn, plantain or traveler. It has a unique balanced chemical composition. Thanks to this, its use helps nourish the brain, strengthen the immune system and blood vessels, and remove heavy metal salts. In folk medicine, earrings are used to treat diseases of the skin and stomach.

Mushroom picker tips

Collecting and pickling green vegetables is a responsible process. In order to be completely satisfied with the rolls, you should take the advice of mushroom pickers.

1. When collecting mushrooms for canning, pay attention to their size: the smaller the greenfinch, the tastier it is.
2. It is better to go mushroom hunting for winter preparations in late summer or autumn. During this period, they are less wormy, more dense and last longer.
3. Zelenka can be dried and frozen.
4. Do not immediately put the mushrooms into jars; let them sit overnight in the marinade.
5. Do not add iodized salt - mushroom pickles may ferment or acquire a bitter taste.
6. If the metal lid with pickled mushrooms is swollen, throw away the jar.

All the recipes discussed are not new, but they are time-tested. Even an inexperienced cook can master their preparation. Pickled greens will definitely decorate your table, and guests will ask for the recipe.

Preparing mushrooms for preservation

It was mentioned above that they need to be processed before salting.

The essence of processing waves is as follows:

1. First you need to separate the pink Volzhanka from the white ones. It is not recommended to cook them together.
2. It is necessary to clean the mushrooms from the soil, the remains of dry leaves and grass, and check for integrity (presence of worms, rot). Cut off part of the leg - about 2/3.
3. To clean the waves, you can use not only a knife, but also a soft brush or sponge.
4. In order to remove the bitterness from the fritters, they need to be soaked. The process is quite long. Cool water is poured into the container; salt or a little citric acid can be added to it. Volzhankas are placed in the water. Mushrooms must be completely hidden in the water - this is important. Soaking continues for 2-3 days. It is advisable to change the water every 5-6 hours. If you don't do this, it can lead to souring.
5. After 2-3 days have passed, the volnushki need to be thrown into a colander. Rinse them under running water. Before you start preparing the fritters, you need to let the excess liquid drain.

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Some people prefer not to soak the mushrooms because the process is very long and labor-intensive. They are simply boiled or doused with boiling water.

From this article you will learn what can be prepared from the row (greenfinch, greenfinch).

In the autumn, when white boletuses, boletuses, and boletuses have already departed, mushrooms from the row family - greenfinch - appear. And if mushroom pickers don’t want to give up “silent hunting,” you can also hunt for greenfinches and russula.

The easiest and fastest salting method

Making salted greens at home is not difficult at all. To pickle these mushrooms quickly and easily, take the necessary ingredients:

• greenbushes - 3 kg;
• water - 6 glasses;
• salt - 3.5 tbsp. l.;
• grated horseradish root - 2 tbsp. l.;
• bay leaf - 3 pcs.;
• black peppercorns - 7–10 pcs.;
• black currant leaves.

Pickling greenfinch mushrooms follows the following simple procedure:

1. Peeled greens should be poured with cold water and then rinsed thoroughly.
2. Place the mushrooms in a saucepan.
3. Add 6 glasses of water.
4. Boil the mushrooms for about half an hour.
5. After cooking, drain the greenberries in a colander and let the excess water drain.
6. Place the fruit back into the pan. Add the necessary spices and grated horseradish root.
7. Fill the rows with water and put on fire. Bring to a boil, cook for 15 minutes.
8. Then cool them and place them in glass jars, on the bottom of which you first place currant leaves.
9. Pour brine into each jar to the brim and close with nylon lids.
10. Leave the jars to cool. For long-term storage, place them in a dark place.

Terms and conditions of storage

The method of storing pickled earrings is the same as any other preparation. At a temperature of -5 oC, the 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.