How long should mushrooms be marinated?

Wild mushrooms are a seasonal product, but you want to pamper yourself with them both in winter and spring. Pickled mushrooms, which are prepared at home in compliance with all the rules, will last until the next harvest. The main thing is to choose your own recipe, and tasty and aromatic gifts of the forest will perfectly complement any menu.

Preparing mushroom preparations at home is a simple process. Even a beginner can handle it. Marinated mushrooms can be either an independent dish or an auxiliary ingredient, for example, for salads.

Do I need to soak mushrooms before pickling?

Before pickling, valui and svinushki must be soaked in cold salted water for 2 days, changing the water every 10-12 hours. Apart from laticifers, mushrooms should not be kept in water for a long time - they will absorb excess water, which is not very good for subsequent processing.

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Marinades for homemade preparations

Recipes for marinades for winter storage and immediately on the table are different. They can be either traditional with classic ingredients or with additives.

The most delicious are pickled porcini mushrooms (boletus mushrooms), butter mushrooms, chanterelles, and saffron milk caps. But milk mushrooms are most often salted.

The classic (hot) marinade for winter preparations is usually prepared with vinegar, this way the taste lasts longer. Vinegar can be added when cooking mushrooms, immediately before rolling, or to the marinade with which mushrooms are poured.

Marinades with additives are usually prepared from classic ingredients, but may include, for example, mustard or onions. The choice of marinade depends on taste preferences.

If, when storing mushrooms, the marinade in jars becomes cloudy, it means that the product has spoiled and should not be eaten. A swollen lid, as well as air bubbles on the bottom of the jar, can also indicate spoiled mushrooms.

You can also pickle mushrooms in a quick way - for quick use as food. In this case, the mushrooms are not stored for a long time. Champignons are best suited for quick marinating.

Universal marinade for mushrooms

Ingredients

Mushrooms – 2 kg

For the marinade

Water – 1 l
Table vinegar (9%) – 2 tbsp.
Salt – 2 tbsp.
Sugar – 1 tbsp.
Bay leaf – 1 pc.
Hot black pepper – 10 pcs.
Allspice – 5 pcs.
Cloves – 2 pcs.

Step-by-step preparation

Boil the prepared mushrooms for 20 minutes, place in a colander and let the water drain.

Add salt, sugar and spices to the marinade water and put on fire. Let it boil, cook for 5 minutes. Pour in vinegar and turn off.

Pour boiling marinade over boiled mushrooms and cook for 10 minutes.

Transfer the mushrooms into sterilized jars, pour marinade up to the shoulders of the jars and roll up.

Classic version of marinade for mushrooms

Ingredients

Mushrooms – 2 kg

For the marinade

Water – 1 l
Table vinegar (9%) – 2 tbsp.
Salt – 2 tbsp.
Sugar – 2 tbsp.
Garlic – 4 cloves.
Hot black pepper – 5 pcs.
Allspice – 5 pcs.

Step-by-step preparation

Boil the prepared mushrooms for 15 minutes, rinse and set aside to drain.

Add salt, sugar and spices to the marinade water and put on fire. Let it boil, cook for 5 minutes.

Pour boiling marinade over boiled mushrooms and cook for 15 minutes. Add vinegar, cook for another 5 minutes.

Carefully place the mushrooms into sterilized jars. Pour boiling marinade up to the shoulders of the jars, roll up and leave until cool.

How many days after preservation can you eat pickled mushrooms?

There is an opinion that pickled mushrooms should sit for at least a week after preservation. But it is quite possible to eat them earlier. I think that 2 days is enough. Once at a friend’s house they ate pickled honey mushrooms the very next day. True, we ate a little, but we were still afraid. But there were no surprises. And in recipes for pickling mushrooms they say that you can eat it after 2 days.

It all depends on the marinade. There are very quick and tasty recipes for pickling chanterelles, milk mushrooms, and champignons. And they are fast because the marinade takes about 20 minutes and you can eat such mushrooms within a few hours. For example, this recipe https://www.bolshoyvopros.ru/questions/93458-kakie-suschestvujut-recepty-marinova nija-gribov-lisichki.html

If the preservation involved sterilization, and this is the kind of preservation that is usually done under artisanal conditions in the kitchen, then pickled mushrooms, as well as pickled vegetables, can be done the next day, when the jars have cooled.

depends on the mushrooms...on the quality of the marinade.

Pickled mushrooms are a semi-finished product. It is not recommended to store them for more than a year! They require additional processing before use, especially if they have been stored for several months. Along with the filling, pour the mushrooms from the jar into the pan, add a little cold boiled water (to boil). After 25 minutes of boiling - not earlier! – you can try mushrooms (during this time, the toxin produced by botulinus spores should be destroyed, if any). If there is little salt in the mushrooms, add it; if there is a lot, dilute the filling with water; You can add citric acid or vinegar, as well as spices, if desired. After boiling the mushrooms for another 5 minutes after testing, cool them and serve. Canned food processed in this way is stored in the refrigerator, but no more than 2 days.

Pickled mushrooms can be eaten after 25-30 days. Store them in a cool, dry and dark place (not higher than 6° C). When mold appears, it is removed, the mushrooms are digested, washed in boiling and divided water, placed in clean, baked jars and filled with fresh marinade.

Pickled mushrooms are a semi-finished product. It is not recommended to store them for more than a year! They require additional processing before use, especially if they have been stored for several months. Along with the filling, pour the mushrooms from the jar into the pan, add a little cold boiled water (to boil). After 25 minutes of boiling - not earlier! – you can try mushrooms (during this time, the toxin produced by botulinus spores should be destroyed, if any). If there is little salt in the mushrooms, add it; if there is a lot, dilute the filling with water; You can add citric acid or vinegar, as well as spices, if desired. After boiling the mushrooms for another 5 minutes after testing, cool them and serve. Canned food processed in this way is stored in the refrigerator, but no more than 2 days.

What jars are mushrooms pickled in, and on what day can they be eaten?

So, what day can you eat pickled mushrooms? On average, this period ranges from 20 to 30 days. During this time, mushrooms pickled in any way will be well saturated with the aroma of brine, the taste of herbs, and spices.

However, it is worth noting another important point. Before preparing the preparations, you need to know which jars to marinate mushrooms in. The dishes must be glass and sterilized to prevent oxidation of the mushrooms. And it is better to use plastic or glass lids with a clip rather than metal lids.

Pickling mushrooms for the winter is a difficult task only at first glance. But then mushroom delicacies will delight not only you and your family all winter, but also your welcome guests. And you will receive great satisfaction and words of gratitude from everyone who has tried your culinary art.

Cleaning

Each mushroom must be inspected and processed with an “individual approach”: remove the skin from the cap of some, remove the stem from others, and cut others into pieces. Some mushrooms ( boletus ) are immersed in boiling water for a minute - this makes it easier to peel the skin; others are categorical opponents of water; they are cleaned dry.

After cleaning, many housewives dip the mushrooms in salted and/or acidified water (1 teaspoon of salt and 2 g of citric acid per 1 liter of water) so that they do not darken.

Pickled honey mushrooms

Honey mushrooms hold their shape well when marinated and serve as an excellent appetizing snack that will complement any dish.

Ingredients

Honey mushrooms – 2 kg

For the marinade

Water – 1 l
Sugar – 2 tbsp.
Salt – 1 tbsp.
Table vinegar (9%) – 4 tbsp.
Garlic – 2-3 cloves.
2 bay leaves
2-3 blackcurrant leaves
Cloves – 2-3 pcs.
Dill - to taste

Step-by-step preparation

Place honey mushrooms in a saucepan, add water and put on fire. Bring to a boil and cook until the mushrooms settle to the bottom (about 15 minutes). The foam must be removed.

Then drain the water, rinse the mushrooms with cold water and leave to drain.

To prepare the marinade, pour water into a saucepan or saucepan, add salt, sugar and spices, add dill, currant leaves and other spices.

Cook the marinade after boiling for 5 minutes, then add vinegar essence and sliced garlic.

Add mushrooms to the marinade and cook for 10 minutes.

Transfer honey mushrooms to sterilized jars. Spices (dill, currant leaves and bay leaves) do not need to be put in jars.

Roll up the mushrooms with sterilized lids, turn them upside down and remove until cool. It is better to store pickled mushrooms in a cool place.

What jars are mushrooms pickled in, and on what day can they be eaten?

To avoid disaster: preventing botulism

Mushrooms are an excellent nutritious and healthy product, but during storage they pose a great danger: hermetically sealed cans of canned food are a favorite environment for the insidious botulinus bacillus. And what is good for her may end in a terrible disease called botulism .

To prevent this from happening, it is very important when preparing mushroom preparations for the winter to very carefully follow all the rules and follow the instructions as accurately as possible:

When picking mushrooms, you need to cut and not pull them out of the ground. The fact is that the causative agent of botulism is most often found in the soil;
when cleaning collected mushrooms, it is better to cut off the dirt and soil too , rather than wash it off with water;
when boiling mushrooms for five minutes or heating mushrooms in an environment above +80ºС for half an hour, vegetative forms of Clostridium botulinum die, so heat treatment is required;
Additionally, you can play it safe by adding salt to the water during sterilization - then the boiling point increases;
jars and lids for canning mushrooms must also be sterilized;
since an acidic environment prevents the growth of bacteria and their production of toxins, adding acid to the marinade serves as a preventive measure;
Since the botulism bacillus multiplies in an anaerobic (airless) environment, it is advisable not to store mushrooms under rolled metal lids.
All mushrooms, especially rolled ones, should be stored in a cool (not higher than +8. +10ºС) place . And no longer than a year.
pickled mushrooms, by and large, are considered a semi-finished product , and not a ready-made dish, as we are all used to. Before use, it is recommended to boil them for 20-25 minutes, adding acid and salt 5 minutes before the end of cooking.

When pickling mushrooms, do not forget about measures to prevent botulism. Our forest mushrooms are one of the most amazing and unique creations of nature. It’s probably not for nothing that she put so much protein into these little hat-shaped creatures that they received the respectful name “meat of the plant world.” We just wish we could use this gift of nature correctly! Mushrooms contain a lot of protein

It won’t be long before our tables everywhere will be decorated with pickled mushrooms, delicious, spicy and aromatic. And we really hope that not a single jar of mushrooms will cause trouble this coming winter. Because everyone will read this article and be sure to follow all the simple but very important rules of “mushroom safety.” And pickled mushrooms will become the safest and most delicious hit of winter!

How long should boletus mushrooms be marinated?

It must be said that boiling mushrooms before pickling (as it should be) significantly shortens the process itself compared to the same pickling. Just the other day we opened a jar of pickled mushrooms (there is a hodgepodge of them, including boletuses). Pickled at the very beginning of September (1st-2nd) 2014. Completely marinated. So we can say that after three weeks you can start the feast. However, my preference is always salted mushrooms. True, I once tried pickled honey mushrooms, but not in vinegar, but in vinegar essence, they were simply amazing and ready in a week.

When salting mushrooms, it has been believed since time immemorial that they can be eaten no earlier than after 40 days. It’s different with pickled mushrooms; there are no such strict aging periods; we first boil them, and then add vinegar. This year I almost ate a jar the very next day, they turned out so delicious (albeit white ones, not boletus). But the taste of pickled mushrooms is not immediately revealed, so they should still be kept for a certain time, at least three weeks.

Author: Maria Sukhorukikh
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