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.

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.

Important! During the cooking process, mushrooms release a lot of liquid. Therefore, water is poured into the pan to about a third of the volume of the fruiting bodies. The boiled fruiting bodies are placed in a colander and washed with plenty of cold water.

Attention! The broth contains toxic substances, so it is prohibited to use it for cooking.

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.

How and how much to fry greenfinch mushroom

There are two methods of frying, so choose the one you like best.

1. There is an opinion that greenfinch should be boiled before frying. I think this should be done if you are not sure that you have cleaned the sand well. Then you need to boil the mushrooms for about 10 minutes and drain the broth. Place the mushrooms in the pan and fry with onions for another 10 minutes.
2. We have already gained some experience in how to clean greenfinch from sand, so I immediately put the chopped mushrooms in the frying pan, they give a lot of juice and by the time it evaporates, the mushrooms will already be cooked. Finely chop the onion and fry until half cooked in another frying pan. As soon as the liquid has evaporated, add the onion and fry together until tender. Total cooking time is 20 minutes.

Traditional dish - mushrooms with potatoes, video recipe

Agree, when it comes to mushrooms, the first dish that comes to mind is potatoes with mushrooms. It can be fried separately, then mixed with fried greenfinches. You can add them directly to the mushrooms after the juice has evaporated and fry them together. I will not dwell on this dish in detail, I suggest watching the video. I really couldn’t find a video with greenfinches, but the cooking principle is the same.

Fried greenfinch with cabbage

But you can fry the row not only with potatoes, I like to fry it with cabbage.

• chopped cabbage - 800 gr
• onion - 1 piece
• mushrooms – 500 gr
• vegetable oil for frying
• salt

1. Pour vegetable oil into a frying pan, heat and add shredded cabbage, add finely chopped onions, stir and fry together until half cooked.
2. Place the mushrooms in another frying pan and simmer until all the juice from the green mushrooms has evaporated.
3. Combine cabbage with greens and fry together until tender.

I like fried cabbage with mushrooms because it can be used as an independent dish, or as a side dish for meat. It is also an excellent filling for pies or stuffed pancakes.

You can slightly change the taste of this dish by adding finely chopped hard-boiled eggs. For the above quantity of products you will need 3 - 4 eggs.

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 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.

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

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.

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.

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.

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.

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.

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.

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.

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.