Pickled black mushrooms

Even those who do not have a particular passion for mushroom preparations must have heard at least something about salted milk mushrooms. After all, this is a classic of national cuisine. But in pickled form, these mushrooms are also quite tasty. In addition, in urban apartments, it is easier to cook and store pickled black mushrooms than salted ones. Those who like to experiment with harvesting mushrooms for the winter will find in the article many interesting recipes for pickling black mushrooms or nigella, which will be welcome guests on any table.

How to pickle black mushrooms correctly

The most important feature of blackies is that their pulp contains a very caustic and bitter milky juice. Therefore, before any cooking, mushrooms must either be soaked in water for quite a long time, or boiled, preferably in two waters. But after carrying out these simple procedures, the taste of the finished milk mushroom is so interesting in itself, even without the addition of spices, that it can also be used for additions to dishes from other mushrooms to add spice and variety.

The marinade for black mushrooms itself can have a variety of flavors: be spicy, sweet, salty and sour, as well as sweet and sour. Therefore, an appetizer of pickled nigella is truly universal – everyone can find something most suitable for their taste.

1. Salty lovers should focus on salt and add a little lavrushka.
2. The combination of sugar, cinnamon and cloves will give the marinade a pleasant sweetish taste.
3. A sour taste is easily obtained by adding more vinegar.
4. Well, lovers of hot and spicy should only add more black or red pepper according to the recipe.

Well, the first thing that any mushrooms brought from the forest or bought on the market require? – this is the selection of high-quality representatives, the most suitable for pickling. Small young mushrooms are best suited for these purposes, with a cap diameter of no more than 6-8 cm. Larger black mushrooms are best left for salting. Although, of course, it is not forbidden to pickle them, after cutting them into smaller pieces. Milk mushrooms love to grow among fallen leaves, so they are usually densely covered with a variety of forest debris, from which they will have to be cleaned with a brush, and sometimes with a knife. Wormy and rotten specimens are also removed.

Blackies need to be soaked for at least 12 hours, and in order to get rid of bitterness, it is better that this process lasts up to 2-3 days. When soaking, the water is changed at least 2 times a day, and if the mushrooms are soaked in a warm room, then perhaps even more often.

If there is no time and desire to mess with long-term soaking, it can be replaced by boiling. To remove bitterness, it is enough to boil milk mushrooms in salted water for 10 minutes. The water must be drained, and the mushrooms, depending on the recipe, can either be boiled again or boiled immediately in the marinade. There are already many combinations here.

The soaking process is optional if the milk mushrooms are supposed to be boiled and hot pickled. But if you want to get especially crispy mushrooms, which are pickled according to the recipe using the so-called cold method, preliminary soaking of the mushrooms is necessary.

Классический рецепт маринованных черных груздей

Marinating milk mushrooms in the classic way is not difficult at all, and it will not take so much time. So that even a novice housewife can easily cope with the process of making pickled black mushrooms, below is a step-by-step recipe with pictures.

You need:

• 2 kg of mushrooms;
• 2 L of water;
• 50 g of rock salt;
• 4 laurel leaves;
• 5 peas of allspice and black pepper;
• Xnumx buds clove;
• 20 мл 70 % уксусной эссенции.

According to this recipe, soaking the nigella is not necessary at all. But if there is time, then you should not ignore this procedure, because in the process of soaking, not only bitterness is removed, but also many other unnecessary compounds that could absorb mushrooms.

Preparation:

1. Peeled mushrooms are poured into 1 liter of water, with 10 g of salt dissolved in it, brought to a boil and boiled for about 20 minutes, constantly removing the foam formed on the mushrooms.

   

2. After boiling, the mushrooms are washed and left in a colander so that absolutely all the liquid is glassed from them.
3. A marinade is prepared from the second liter of water. After boiling, add the remaining amount of salt, cloves, pepper and lavrushka to it.

   

4. Кипятят 5 минут, опускают туда же отваренные грибы и варят еще 15 минут.
5. During this time, jars and lids are sterilized.
6. Essence is poured into the marinade, stirred, mushrooms are immediately laid out in sterile jars and poured with boiling marinade along the very edge of the jar.

   

7. Glass containers are hermetically sealed with sterile lids and set to cool by turning them upside down, under something warm.

You can use pickled milk mushrooms prepared according to this recipe only after 7-8 days.

Marinated black milk mushrooms for the winter: a recipe with onions

Если на 1 кг свежих груздей добавить 1 луковицу, порезанную тонкими колечками, то вкус маринованных грибов только улучшится. Готовят грибы по классическому рецепту, а измельченный лук добавляют в маринад вместе со специями.

Черные грузди, маринованные с морковью и луком

Используя следующих представителей овощного царства, можно сотворить не только вкусные, но и сытные маринованные грузди:

• 2 PC. onions;
• 1 medium carrot;
• 1 kg of mushrooms;
• 2 стакана воды для варки и столько же для изготовления маринада;
• 20 ml of vinegar essence;
• Xnumx buds clove;
• 12 peas black pepper;
• 5 bay leaves;
• 15 grams of sugar;
• 60 g salt.

Приготовление во многом напоминает классический рецепт:

1. Грибы очищают и отваривают в подсоленной воде в течение 10-15 минут.
2. Carrots are peeled and rubbed on a fine grater.
3. The onion is chopped into rings with a knife.
4. From all the remaining components, a marinade is prepared, to which, after boiling water, carrots and onions are added.
5. Then boiled milk mushrooms are thrown there, boiled for the same amount of time as they were cooked.
6. В конце добавляют уксусную эссенцию.
7. Pickled mushrooms are laid out in sterile jars and corked.

Marinated black mushrooms with nutmeg

Pickled black mushrooms are prepared in exactly the same way with the addition of nutmeg. The latter is added in ground form, using 1 pinch per 1 kg of fresh mushrooms. The seasoning is very popular in the manufacture of mushroom marinades and gives ready-made dishes a spicy, spicy, woody flavor.

Вкусный рецепт черных груздей, замаринованных с листьями вишни и смородины

Using the same classic recipe for pickled black mushrooms, you can add cherry and blackcurrant leaves to it. They will make the marinade taste richer and slightly unusual. In addition, cherry leaves help preserve the density and crunchiness of mushrooms. For 1 kg of fresh milk mushrooms, several leaves of both plants are added.

How to pickle black milk mushrooms with mustard seeds and cloves

А добавление к классическому рецепту маринования груздей зерен горчицы придаст заготовке островатый и очень приятный привкус. Кроме того, зерна горчицы позволят обеспечить сохранность маринованных груздей на более продолжительный период.

The ingredients that are used in this recipe for 1 kg of mushrooms are as follows:

• 1 L of water;
• 50 grams of sugar;
• 15 ml of vinegar essence (70%);
• 40 g salt;
• 100 ml of vegetable oil;
• 2 clove of garlic;
• 1 tsp mustard seeds;
• 2 peas of black and allspice;
• Bay leaf.

Hot pickling of black mushrooms

The hot method of making pickled black mushrooms got its name due to the fact that according to the recipe, mushrooms are boiled for quite a long time in the marinade itself.

Since it is not customary to boil mushrooms before such pickling, soaking according to this recipe is simply necessary to remove bitterness.

For 1 kg of fresh peeled mushrooms, you can take:

• 1,5 Art. l salts;
• 1 Art. liter. sugar;
• 0,5 cups vinegar;
• allspice and bay leaf – to taste.

Preparation:

1. Sort the blackberries, peel and soak for at least 12 hours.
2. Change the water regularly, and rinse the mushrooms themselves when changing the water under running water.
   Important! After the water stops turning black, the milk mushrooms can be considered ready for further processing.
3. Prepare the marinade by adding sugar, salt, spices and half of the vinegar prescribed according to the recipe to boiling water.
4. Place the soaked and thoroughly washed mushrooms in the marinade.
5. During the cooking process, it is necessary to remove the emerging foam.

   

6. Boil the mushrooms in the marinade for half an hour until they completely settle to the bottom.
7. В самом конце варки в кастрюлю добавляют оставшийся уксус.
8. Blackies are laid out in jars, covered with metal lids and set to be sterilized. Half-liter jars need 20 minutes of sterilization, liter – 30 minutes.
9. You can simply cover the jars with pickled mushrooms with plastic lids and do without sterilization, but in this case they should be stored only in the refrigerator.

How to pickle black mushrooms with garlic and dill for the winter

Этот рецепт приготовления маринованных черных груздей может у кого-то вызвать бешеный восторг, а кому-то не понравится совсем. Поэтому в первый раз не стоит готовить слишком большое количество этой заготовки. Рецепт с чесночным соусом иногда называют еще маринованными груздями по-польски.

You will need:

• 2 kg of mushrooms;
• 3 L of water;
• 30 grams of sugar;
• 60 g salt;
• 1 bay leaf;
• 20 cloves of garlic;
• 60 ml of 9% table vinegar;
• 2 leaves of cherries and black currants;
• 3 cloves and the same amount of allspice.

Preparation:

1. Свежие очищенные грузди проваривают 12-15 минут в 2 литрах воды с добавлением 2 чайных ложек сахара.
   Comment! Do not forget to remove the foam when boiling mushrooms.
2. A brine is prepared from a liter of water with the addition of sugar, salt, and all the spices listed in the recipe.
3. After boiling, whole cloves of garlic and boiled and washed mushrooms are added to the brine.

   

4. boil over moderate heat for 20 minutes.
5. When hot, they are laid out in sterile liter jars, poured with boiling brine, 30 ml of vinegar is added to each jar.
6. The containers are immediately hermetically sealed.

A simple recipe for black mushrooms marinated with spices

According to this recipe, you can cook pickled mushrooms very easily and most importantly quickly. Apart from soaking, the whole process will take no more than half an hour.

You need:

• 1 kg of mushrooms;
• 2 cup of water;
• 30 ml of vinegar essence;
• 10 g salt;
• 3 lavrushkas;
• 12-15 peas of black pepper and the same amount of allspice;
• 3-4 cloves.

Manufacture:

1. Nigella brought from the forest, after cleaning and culling of substandard specimens, is soaked in cold water for 24 hours, changing the water 2-3 times to fresh during this time.
2. After soaking, the mushrooms are washed and boiled in slightly salted water for 5 minutes, after which they are taken out on a sieve to drain the water.
3. Salt, spices and vinegar are added to the water, brought to a boil and boiled milk mushrooms are placed there, the same amount is boiled and laid out in sterile jars.

Mushrooms prepared according to this recipe are best covered with plastic lids and stored in the refrigerator.

Recipe for cold-pickled black mushrooms for the winter

This method is called cold not at all because milk mushrooms do not undergo heat treatment. Usually they are boiled anyway before marinating. But the marinade is really cooled before pouring.

Для маринования по рецепту холодным способом понадобятся:

• 800 g of mushrooms boiled with 70 g of salt in 950 ml of water;
• 850 ml of water for the marinade;
• 25 g salt;
• 1 g of cinnamon;
• 1 g citric acid;
• 30 grams of sugar;
• 150 ml of vinegar 9%;
• 6 peas of allspice and black peppers;
• 4 bud of carnation;

Manufacturing principle:

1. Из воды и всех прочих компонентов (кроме грибов) готовят маринад, дают ему прокипеть 5 минут и остужают.
2. Очищенные и отобранные чернушки отваривают в течение 12 минут.
3. Then cool on a sieve so that all the water is glass.
4. They are laid out in banks.

   

5. Pour with chilled marinade so that the mushrooms are completely covered with it, cover with plastic lids.
6. Mushrooms are pickled only a month after production, and only then they can be tasted.
7. Store in a cool room, at a temperature not exceeding + 10 ° C.

Recipe for crispy pickled black mushrooms for the winter

Cold-cooked mushrooms tend to be firm and crispy. But there is another recipe, according to which mushrooms are very appetizing and attractive externally and internally.

Ingredients can be used from almost any of the above recipes, for example, from the previous one. The main thing is the method of preparation.

1. In order not to subject the nigella to cooking, they are diligently soaked for 2-3 days, constantly changing the water at least 2 times a day.
2. On the third day, the mushrooms are washed again in cold water and left in a colander to drain the water.
3. В это время готовят маринад из воды, специй, соли и уксуса.
4. Boil it for 5 minutes.
5. The soaked mushrooms are laid out in sterile jars, poured with boiling marinade, covered with nylon lids and set to cool.
6. Хранят маринованные грузди в холодильнике.

How to pickle black mushrooms in jars

Actually, in the previous recipe, one of the ways was described in which the process of pickling milk mushrooms takes place directly in glass jars.

There is another similar recipe. The ingredients for the marinade use any, depending on the taste preferences of the hostess. And the manufacturing process is as follows:

1. Soaked mushrooms are boiled in salted water for a quarter of an hour.
2. Then the same amount is boiled in a marinade consisting of water, salt, sugar and vinegar.
3. At the bottom of glass containers heated in the oven, the necessary spices (pepper, lavrushka and others) are placed.

   

4. Mushrooms are distributed on top and poured with boiling marinade.
5. Cans can be closed with screw caps or screwed on with a seamer.

Black mushrooms marinated in tomato sauce

Of all the recipes for making pickled black mushrooms for the winter, this one is the most original. Using it, you can create a delicious vegetable salad, in which milk mushrooms will play one of the main roles.

You will need:

• 2 kg of black mushrooms;
• 1 kg of tomatoes;
• 1 kg onions;
• 3 liters of water for boiling mushrooms;
• 100 ml of vegetable oil;
• 20 мл 70 % эссенции уксусной;
• 60 g salt.

Preparation:

1. Blackies are boiled in water with salt added until they sink to the bottom of the pan.
2. С помидоров снимают кожицу, ошпарив их сначала кипятком, а затем опустив в холодную воду.
3. Onions are peeled and cut into half rings.
4. Pour oil into a saucepan with a thick bottom, spread the mushrooms and fry them for 10 minutes.
5. На отдельной сковороде обжаривают до золотистого оттенка лук и добавляют его к грибам.
6. Then, chopped tomatoes are fried in the same place until they turn into mashed potatoes.
7. Tomatoes are also added to the pan with mushrooms and onions, put salt and vinegar and simmer over low heat for about half an hour, stirring slightly.
   Attention! Instead of tomatoes, you can add ready-made tomato paste (100 g) diluted with water.
8. The hot salad is transferred to sterile jars, immediately rolled up and placed to cool slowly under a blanket.

Marinating black mushrooms in combination with other mushrooms

Black mushrooms are perfectly combined in a marinade with other varieties of mushrooms. As mentioned at the beginning of the article, they can be pickled with almost any other mushrooms after pre-boiling. They are able to give the marinade a beautiful cherry hue. Best of all, in taste, they are combined with lamellar varieties, such as mushrooms, russula, chanterelles, volnushki and others.

Rules for storing pickled black mushrooms

Черные грузди, замаринованные по рецептам со стерилизацией, можно хранить в обычных комнатных условиях около года. Закрученные герметично банки с маринованными грибами сохраняют в прохладном месте, при температуре не выше + 18-20 °С. Для сохранения же прочих заготовок лучше использовать погреб или холодильник.

Conclusion

Pickled black milk mushrooms can be prepared in a variety of ways, although in any case you can get a very tasty and versatile dish.