Marinated mushrooms

Marinated mushrooms

Category: Blanks

Ingredients
Mushrooms
marinade:
water	1 liter
salt	2 table. spoons
sugar	1 table. the spoon
vinegar 9%	2 table. spoons
lavrushka, cloves, black pepper peas

Cooking method

• Peel the mushrooms, cut into wedges. Cook whole hats up to 5-6 cm in diameter. Dip in boiling slightly salty acidified water and cook for 15-20 minutes from the moment of boiling, removing the foam. In another saucepan, bring the marinade and seasonings to a boil. We transfer the mushrooms to the marinade and cook for another 15-20 minutes. Immediately put the mushrooms together with the marinade into sterile jars and roll up with sterile lids. Turn over until it cools completely.

Note

I only pickle hats, my legs go for caviar. Any mushrooms can be preserved this way. I have a photo only with one-barrels of the steppe (one has survived since last year), for some reason I didn’t know to take cans with redheads and other decent mushrooms in Murmansk. And here in our steppe only these one-barrels grow, but they turned out to be delicious too. I've been rolling mushrooms like this all my adult life, and all my girlfriends too. In winter, with onion and vegetable oil with or without a glass is very tasty.

[GenyaF]

GenyaF, and how do you make caviar?
Thanks for the marinade. I'll make a couple of cans according to your recipe, I just have freshly boiled white ones.

Zhenya, I have been closing mushrooms all my life in the same way, but I have never bothered with sterilization (no cans, no lids), they stand just fine in the closet for 2 years!

[Tanya - celfh]

Tanya - celfh! Be sure to try, of all the recipes that I have tried, this one is the simplest and most delicious. And I do the caviar like this: I clean the legs, boil in salty-acidified water for about 5 minutes, scroll through a large grill (I like to feel the pieces on my tongue) and fry in odorless sunflower oil in a deep frying pan for about 15 minutes, add tomato (at me boiled, you can finely chopped tomatoes), salt, fry for 5 minutes, add finely chopped onions, fry for another 3-4 minutes and put hot caviar in sterile jars and roll up. All. I add the tomato and salt to taste, taste it in the process, once the floor of the pan was reduced * JOKINGLY * We eat cold caviar, and sometimes I heat it in a pan with garlic.

Tanya - Kamusik!They stand for a very long time, I saved the last jar for my husband's birthday, we have mushrooms only at the end of September - October they will climb, but we collected them on January 3.

Of the legs, I like caviar most of all, it is so light and not snotty or something, I can't find a decent word. And I also made caviar from russula in the same way, I generally adore fried russula, and the caviar turns out to be dry-walled with a russule taste

Zhenya, thank you !!!! Oh, it’s a pity that all the white legs have dried out. But if we pick up some more mushrooms, I’ll make caviar!

Zhenya, take the report. I rolled up yesterday's mushrooms according to your recipe. In winter I'll tell you about the taste

What a beauty! My drool hangs below my knees

I did caviar. Zhenya, looks like it? My mushrooms are different. Today they walked the dog, collected what they saw: white, and boletus, and chanterelles, and Polish. I added a little vinegar on my own, I'm really confused by the almost lack of preservative. Or do you need to keep these jars in the refrigerator?

Leave the vinegar aside! Perfectly, caviar stands just like that without cold, I kept it on the mezzanine in the kitchen. I put less tomato, but it's not for everyone.

Zhenya, everything is very wonderful. In my fridge there was a jar in which there were a couple of spoons of caviar. We tried it today.Well, very tasty! And the recipe is very vital and necessary, you can't imagine how many legs from aspen mushrooms we threw away this year, because there was nowhere to attach them. It is impossible to dry them: wood with wood. But in this caviar they have no price!

Thrown out ?! I'm dying here, as I want mushrooms, and they throw it away! : mad: The caviar is really tasty, try it without vinegar.

I began to fry russula, about 20 minutes, and there was a lot of water ... Tell me. and roll up with this liquid or drain it. (I did not boil russula)

In what form do you want to receive the finished product?

[Vera!]

Vera!And you generally just eat russula fried with potatoes, there is no water there. I wrote above that russula caviar is dry-walled, but I love it so much. But I still always boil russules slightly, because some of them are bitter.
Kamusik!

[your own recipe?]

I still didn't get it.
Here in the topic is described your own recipe?
or
just demonstrated test drive of a well-known process pickling mushrooms? Just because the season is up?

Are you sure that everyone knows the process?

[your own recipe?]

Here in the topic is described your own recipe?

Countryman, poke my nose into the Forum Rules, which says that we are obliged to upload "do-it-yourself recipes".

[Moat]

Moat, poke my nose in the Forum Rules, which says that we are obliged to upload "do-it-yourself recipes".

1. My nickname on the Internet Zemlyak.

Further everything for GenyaF
2. I have reproached somewhere, saying that you are obliged?
3. On the merits of my remark.
The following rule is generally accepted. The shorter the title, the broader the topic is.
For example. Name History... This is for science in general. It is logical to consider everything there. From ancient Greece to modern Russia.
And another, say, History of the first construction of the Cathedral of Christ the Savior - this is for a specific object.
The same is with your name. Title "Marinated mushrooms" the whole section, and not a description of the well-known method. The only (also, by the way, widely used) feature of which you have is cooking separately with the marinade.
So when describing a "recipe" you should use the option "ask a subject"and not at all "recipe"... And the people would begin to discuss it, putting their own specific recipes.

4. I looked at your profile (nothing personal). It turned out that this "recipe" given by you is now registered with you... That is, the question already arises - is it just frivolity and misunderstanding, or dishonesty?

Didn't understand which recipe is on my list?

Didn't understand which recipe is on my list?

Reread and corrected.

The recipe is completely different. And Zhenya did not say a word to you about the rules of the forum. These are my words.
If all the recipes are divided into several groups, then it will be impossible to find anything. In my opinion, this has long been gone. Each recipe is served separately.

[started to discuss something completely different instead of him]

The recipe is completely different .................. ....... Each recipe is served separately.

If he were different - little known to most and everyone interested in it, the visitors would not started to discuss something completely different instead of him (see page 1).

In fairness, I will note.
My personal experience sadly shows (see, in particular - 🔗 )
what to clarify Yes mom the foundations of scientific ethics are meaningless.

That is, the question already arises - is it just frivolity and misunderstanding, or dishonesty?

Oh my God! Well, is it really so nice to be engaged in literalism? 80% (if not more) on our forum are not your own recipes, but somewhere taken, heard, etc. Do you communicate with your friends, tell them only about what you personally invented? Then I feel sorry for them ...
Example. Someone asked you about something, but you have not invented anything new, in essence of this issue, since you will not advise anything?
Zhenya just shared with others that she knows what has been tried and tested. What is the crime? She does not claim copyright! I can also preserve mushrooms, so what (I just informed about it and supported the recipe)? And someone, perhaps, does not even know how THIS is done! And I'm sure, thankful that this post appeared! For some, this is a long forgotten old thing!

Py. sy. Tanya he wrote it for Zhenya.

While she was at war. Tanya has already explained everything!

[Tanya - celfh]

Tanya - celfh! Be sure to try, of all the recipes that I have tried, this one is the simplest and most delicious. And I do the caviar like this: I clean the legs, boil in salty-acidified water for about 5 minutes, scroll through a large grill (I like to feel the pieces on my tongue) and fry in odorless sunflower oil in a deep frying pan for about 15 minutes, add tomato (at me boiled, you can finely chopped tomatoes), salt, fry for 5 minutes, add finely chopped onions, fry for another 3-4 minutes and put hot caviar in sterile jars and roll up. All. I add the tomato and salt to taste, taste it in the process, once the floor of the pan was reduced * JOKINGLY * We eat cold caviar, and sometimes I heat it in a pan with garlic.

Tanya - Kamusik!They stand for a very long time, I saved the last jar for my husband's birthday, we have mushrooms only at the end of September - October they will climb, but we collected them on January 3.

Thank you,GenyaF , namesake, for the caviar recipe ...
And then there will be a race through the woods on Saturday, no need to rummage in the internet. something to look for-fits, does not fit-there is already a ready-made tested

[Yes mom]

In fairness, I will note.
My personal experience sadly shows (see, in particular - 🔗 )
what to clarify Yes mom the foundations of scientific ethics are meaningless.

Note that our forum is not scientific. We are all lovers. And comments are the business of the moderators and the admin. You are neither the one nor the other. So don't strain yourself with pointless pursuits with ladies

[Girls!]

Girls!Thanks for the support!
Zhenechka - Melisa! Be sure to try!

Did you know, Countryman, that a recipe is not only a method of processing, but also ingredients? In particular, I did not find such a marinade in any of the recipes with mushrooms posted on our website. And did it ever occur to you that when a recipe is written clearly and understandably, there shouldn't be any questions? On our site, besides you - know-it-alls, there are also very young girls who, in principle, are not interested in cooking, and even more so with mushrooms. At my 18 years old, it was easy and simple to roll mushrooms this way, and I considered it normal to share with others. And yes, Countryman, my grandmother, 40-50 years ago, stole this recipe from someone on the internet and appropriated it for herself. And yet, for some reason, everywhere you give links to your pages on another site, you directly impose them, maybe you earn on their attendance? Why not write on the Bread Maker?

[know-how selected by me]

Sorry girls (aunts, grandmothers, etc.), but everything I have said here earlier reflects the generally accepted principles of approach to copyright in the world.
For example, I have already been offered, the same nimble as here expose too know-how selected by me as your own separate recipe... Barely then, in the discussion that followed (see the same place further), I fought it off.
And later they also offered a similar one. But here I am was already more prepared. I immediately referred to an example from the classics.

And the recipes, write, of course. You just need to ask the admins to, instead of, say, the options recipe, you could put brought (or adapted or modified, etc.) recipe, for example, Countryman. And then it is already so here and count.
EC

And you know, Countryman .... And yet, for some reason you everywhere give links to your pages on another site, you impose them directly, maybe you earn on their attendance? Why not write on the Bread Maker?

That is my page on Moshkov's website. Which does not make money on the participants. And I refer to it for two reasons. a It is my basic one, so why repeat myself, changing the same thing, if I have already said it once? b I have been without the upper phalanx of the middle finger of my right hand for seventeen years. When I'm in a hurry, I often skip letters in the set. Therefore, it is easier for me to refer to it than not only has it already been stated, but also to correct it later. After all, I want to answer quickly.

[Countryman]

The moderator made a remark to you:

Countryman , well, what are we all recipes in one topic, a bunch of raking !?

and you continue to bend your line ... or do you want to talk, and not with whom?

The moderator made a remark to you: but you continue ...

That's just it. I'm for the bread maker. I'm worried. With you given an example of the approach of moderators, it can grow into lawsuits. ... Moreover, such a judicial practice already exists.
We all need it?

Do you want me to write in the recipe for your satisfaction that I copied it 26 years ago from a tattered piece of paper from my mother, who, in turn, copied it from her mother, my grandmother? And there is no need to worry about the Bread Maker, there are lawyers here, and our moderators are quite competent people. And if you can't at all - write your suggestions to the admin, and not in discussions of recipes.

[GenyaF]

GenyaF Zhenya, namesake, as the saying goes, just forget about the grumbling fighters for some kind of justice, only they understand! Each, as they say, has its own truth ...
They have already sent it to the moderators, but no, it's all itching to do ...
Apparently, their recipes 20 years ago, copied from magazines, heard from girlfriends, mothers and grandmothers of girlfriends-you have to designate-from the words of this it was written in 1979-2012
In general, guys, let's live together!

Girls, and even then Medusa has disappeared somewhere ... does not connect to such an interesting conversation ...

Girls, and even then Medusa disappeared somewhere.

It's a pity, he hasn't appeared since April, he left for the reserve ... maybe he has such long expeditions?

[celfh]

celfh
Tatyan, how long can boiled mushrooms be kept before pickling them? And in what form? Drain or ... how?
For example, I cleaned the mushrooms, I managed to boil them, but there was no time or energy for pickling ...

Galya, I also almost never manage to cope in a day. I boil the mushrooms, drain and put them in the refrigerator, I can keep them for a day. We were on vacation in Ukraine, there, too, mushrooms have gone, but not much. A neighbor in the country collected four days for a liter jar. Boiled and put in a jar

Yeah, Tan, I understand. Otherwise I came home from work, it’s already past nine, and they put a basket of mushrooms under my breath. The son did not say a word that he was going to the forest. Well, I was poking around ... until almost an hour. Then cleaning and washing. And in the morning again to work until eight in the evening. I was afraid to leave. Now I will be "smarter". Thank you.

[celfh]

celfh
Tatyan, how long can boiled mushrooms be kept before pickling them? And in what form? Drain or ... how?
For example, I cleaned the mushrooms, I managed to boil them, but there was no time or energy for pickling ...

Can I tell you too? When there are a lot of mushrooms and you don't have time to process them, I have 2 options:
1. I clean them, cut them and pack them in portions into bags. I'm sending it to the freezer.
In winter, such mushrooms can be boiled in soup and fried with potatoes and in pies and pizza. And if you want pickled ones, then I just make pickle and everything according to the recipe as you like. They will lie down for several hours, ideally a day - and marinated are ready!
2. I clean, cut and boil. And I also put the boiled ones in the freezer. I pre-wash it in colo-slag. Everything else can be done with them as well.
The only mushrooms that I do not freeze raw are honey mushrooms. They are always only boiled.

[Kalyusya!]

Kalyusya! Tanya has already answered you, I also do not always have time to process it right away. Several times for three days I kept a saucepan in the refrigerator. Although most often while I clean the caps, the cans are sterilized. And as soon as the mushrooms boil, I put the second pan with the marinade to boil next to it, cooked the mushrooms, threw it into the marinade, cooked for another 15 minutes, scattered it over the jars, rolled it up.In the meantime, everything is boiling, I help my husband clean the legs. When collecting mushrooms, I immediately cut off the caps from the legs and put them in different bags. So they take up less space in the container and it is more convenient to recycle, my husband likes to clean the hats, and I like the legs.
Muscovite!I have some kind of black frozen raw mushrooms, so I only ice boiled ones. And then I perverted over them, but I didn't think to hold it in the marinade, I'll try.
Melisa! : rose: If the recipe is copied from the magazine, then you can indicate this in the recipe, and if there are no ends, then what to do? And we all live in harmony, just some, instead of creating a separate topic about the painful, prefer verbiage wherever they please.

Zhenya, there are few young mushrooms, but there are a lot of overgrowths, so I continue to make caviar. Today I spun 9 half-liter cans. I put in a little paste, did not use vinegar at all. The color of the cans is different, because I made caviar in two passes, in one of the tabs there is a little more paste.

How I envy (in an amicable way)! And we don't have mushrooms yet: cray: Have you tried caviar from a frying pan, delicious? And my color is also always different.

How I envy (in an amicable way)! And we don't have mushrooms yet: cray: Have you tried caviar from a frying pan, delicious? And my color is also always different.

Zhenya, and you have the whole thrill of collecting griboff - ahead This is already we envy you (for good)

How I envy (in an amicable way)! Have you tried caviar from a frying pan, delicious?

Tried it, very tasty!

We already envy you (for good)

That's for sure!

Girls, and I always add onions to mushroom caviar just before serving, but honestly, on the contrary, when cooking and NEVER roll up mushroom canned food - strictly nylon lids. Keep me safe from bootulism

[Aunt Besya,]

No one is immune from butulism in vegetable seams. I am already the third generation who harvests caviar in such a way, while pah-pah. The main thing is to thoroughly clean and wash everything, sterilize the jars-lids, lay out the caviar directly from the hot frying pan and immediately spin. Well, everyone knows the main law of a mushroom picker - a little doubt arose - never take this mushroom. And I also read some scientific article about mushrooms about 20 years ago, and so it was written there that you can't pick porcini mushrooms if they grew for several days (in my opinion, from 5 days or more) in hot weather, in them under the influence of heat and sun everything is transformed into poisonous toxins. Remember how many times it was reported in the news that people somewhere were poisoned with ordinary porcini mushrooms. I think that everything is not so simple with other mushrooms, so I never took overgrown ones. Aunt Besya, For some reason, my garlic always turns blue in conservation, so I add it when I eat it.
And sometimes, when there is still space in the freezer, I pass the boiled legs through a meat grinder, freeze them in containers, then put them in bags and store them in stacks in the freezer. In winter, I wanted caviar - I took out a portion and processed it in a frying pan. There will certainly not be butulism here!

[GenyaF]

GenyaF I, too, are always in doubt in front of the ancient whites ... Another friend said that if there was no rain for a long time, you can't pick mushrooms - all the nasty stuff in them ... But take it after the rain ..

Hello, tell me please, and if you don't canned and eat for now, after how long they will be ready. THANKS for the recipe, although I am far from 18, I have never pickled mushrooms and I am very glad that there is such a site where everything is written in detail and there are such wonderful housewives who share their experience

[villoy79!]

villoy79! Welcome to our forum!
You know, sometimes not all the mushrooms fit into the jars. I chilled the rest, stuffed the onion into it, the vegetable oil flopped down and enjoy it. They have already been cooked in the marinade and absorbed it.

Zhenya, thank you very much for your answer, tomorrow morning I’ll do it, there’s just nowhere to store, the refrigerator is not rubber, but everything is so tasty and I want everything at once