Pickled loads for the winter: pickling recipes at home

Salting or pickling pickles for the winter is the most common way to process mushrooms brought from the forest. And although podgruzdki belong to the Syroezhkov family, many, having found them in the forest, pass by, because their flesh has a bitter taste. And it’s completely in vain – properly cooked mushrooms lose their bitterness and are distinguished by high gastronomic qualities. There are a lot of ways to pickle loads for the winter, and here are the most popular, proven by experienced housewives, recipes: classic, in jars, with garlic, hot method.

The pulp of podgruzdkov has a bitter taste

Is it possible to marinate podgruzdki

Loads (they are also called dry milk mushrooms or crackers) have a hat up to 20 cm in diameter, grow in large groups and, if a family can be found, there are always a lot of them. They belong to category 2 conditionally edible mushrooms, because they are slightly bitter. Therefore, you can eat them only after cooking: pickling or salting. Processed mushrooms completely lose their bitterness and have excellent taste.

How to pickle loads for the winter

Only mushroom caps are used for food, the stem is usually thrown away, because it is small, no more than 5 cm, in adult mushrooms it is hollow. It is not required to remove the skin from the cap, it is tender and soft and, unlike real mushrooms, not sticky at all.

Preliminary preparation before marinating:

1. Mushrooms need to be soaked for several hours (no more than 4-5) in slightly acidified and salted water. This will help eliminate the unpleasant bitter taste and simplify further cleaning. However, if the mushrooms are young, this may not be done, the bitterness will go away during the cooking process before pickling. In addition, some people appreciate podgruzdki precisely for their slightly specific flavor.
2. Loaders often hide under fallen leaves and in the upper layers of the soil, so there is always a lot of forest litter on their hat. The shape of the cap also contributes to this: it is slightly depressed in the center in young specimens, and with age it takes on the form of a funnel. Soil particles always collect in this recess, so the mushrooms must be thoroughly cleaned with a small brush.
3. Then the loads should be washed under a tap to remove any remaining grains of sand. There are often darkened, yellowish areas on the hat – they need to be scraped off with a small knife or toothbrush. If the contaminated areas are large, just cut and discard, then cut the hats into pieces and boil for a quarter of an hour.

Then you can start marinating the pickles for the winter, after preparing the rest of the ingredients, sterilizing the jars and lids and choosing one of the recipes below.

Classic recipe for marinated pickles

This recipe for a set of spices is not much different from the traditional pickling of any mushrooms. However, due to the special taste of the loaders, the workpiece will turn out to be unusually tasty.

You will need:

• 2 kg of washed cargo;
• 2 liters of purified water;
• 40 g (1,5 tbsp) sugar;
• 50 g table salt;
• 4 pcs. bay leaf;
• 5 pieces. allspice, the same number of cloves;
• 250 ml table vinegar.

You can add chopped horseradish root to the blank, it will make the mushrooms more crispy

Method of preparation:

1. Cut the podgruzdki into small pieces and cook for a quarter of an hour.
2. In the meantime, you need to do the marinade. Boil two liters of water in a separate saucepan, add dry ingredients, and after they are completely dissolved, pour in vinegar.
3. Transfer the mushrooms with a slotted spoon to a saucepan with marinade and cook for another quarter of an hour, adding spices.
4. Arrange the main product in jars, pour marinade, fix the lids. After complete cooling at room temperature, remove to the pantry or cellar.

How to pickle loads for the winter in liter jars

Mushrooms marinated according to this recipe always turn out incredibly crispy, do not lose their dense structure and are well stored. It is very important to pre-prepare jars and lids.

You will need:

• 1 kg of loads;
• 3-4 garlic cloves;
• 3 leaves of black currant;
• 8-10 cloves, the same number of allspice peas;
• 40 g salt;
• 90 ml of vinegar;
• 2 Art. l. sugar (per jar).

Pickled mushrooms can be consumed after 20 days

Method of preparation:

1. Put mushrooms, salt, bay leaf, peppercorns in a saucepan, pour cold water (1 l) and bring to a boil over low heat.
2. Cook the main ingredient, without increasing the heat, for 35 minutes, stirring occasionally with a wooden spoon, add vinegar before turning it off.
3. While the mushrooms are languishing, take care of the jars and lids, steam sterilizing them or calcining them in the oven.
4. Pour 2 tablespoons of sugar into the bottom of a liter jar, add cloves, garlic, currant leaves, lay the top tightly on top.
5. Pour mushroom marinade, cover hermetically with steel or nylon lids.

You can taste mushrooms marinated in this way after 14-20 days.

How to marinate pickles in a hot way

Hot pickling of podgruzdki will allow you to get a soft, tender and juicy product. A classic set of spices, if you wish, you can add your favorite herbs – this will only improve the taste of mushrooms.

You will need:

• 1 kg of loads;
• 2 liters of purified water;
• 2 tbsp. l. coarse salt;
• 3 garlic cloves;
• 10 pieces. black pepper;
• 2 laurel leaves;
• 1 sheet of horseradish;
• 1 tsp dried dill seeds;
• vegetable oil.

Pickled podgruzdki are soft, tender and juicy

Method of preparation:

1. Boil the mushrooms in a large amount of water, add a little salt, for at least 25 minutes, then drain.
2. Prepare the brine by dissolving the indicated amount of salt in two liters of boiling water, then throw dill seeds, pepper, bay leaf in the same place and boil for another 7-10 minutes.
3. Place the boiled mushrooms in a container, put garlic and a horseradish leaf on top, then pour boiling brine and set oppression. Clean in a cool place for 4-6 days.
4. After this time, package the main product in prepared jars. Bring to a boil the brine in which they were salted, pour, add a tablespoon of oil to each jar and seal tightly.

It is necessary to store such preservation in a cool place. You can use it after two weeks, but the workpiece will quietly stand all winter.

A simple recipe for marinating pickled mushrooms

This recipe for harvesting podgruzdki for the winter is extremely simple. No need to look for rare herbs and exotic spices – the marinade will be delicious, because the combination of salt, sugar and vinegar is perfectly balanced here.

You will need:

• 1 kg of already cut and boiled podgruzdki;
• 2 liters of clean water;
• 40 g salt;
• 40 grams of sugar;
• greenery;
• 120 ml table vinegar.

Marinade, consisting of salt, sugar and vinegar, is very tasty

Method of preparation:

1. Boil the marinade by boiling water, and dissolve salt and sugar in it.
2. After the marinade boils for 3-4 minutes, lower the prepared dressings into it and cook everything together for another 10 minutes, then add vinegar, and after 5 minutes. turn off the fire.
3. Carefully lay out the finished mushrooms in sterilized jars, pour the marinade in which they were cooked, cork.

It is important not to deviate from the recipe even a step. The only thing that can be added is horseradish root.

How to marinate pickles with garlic

One of the most favorite recipes for preparing loads for the winter for many housewives is pickling mushrooms with the addition of a large amount of garlic. Moreover, it can also be served on the table, as it will be marinated, saturated with mushroom aroma, and will be crispy and spicy.

You will need:

• 2 kg of loads;
• 1 L of water;
• 1 Art. liter. sugar;
• 1,5 Art. l salts;
• 5 pieces each bay leaves, cloves and peppercorns;
• 12-15 large cloves of garlic;
• 2 tbsp. l. 70% vinegar essence.

Mushroom blanks can be stored all winter

Method of preparation:

1. Mushrooms cut into slices, pour cold water and boil for 25-30 minutes.
2. Prepare the marinade: dissolve salt and sugar in boiling water, add all spices except garlic.
3. Transfer the mushrooms to the marinade with a slotted spoon and cook them for another 15 minutes.
4. Add chopped garlic and vinegar essence, then leave on fire for another 10 minutes.
5. Arrange in jars, compact with a spoon, pour marinade over and seal tightly.

You can store such a blank all winter without fear that the mushrooms will turn sour, cloudy or deteriorate.

Storage Rules

The main secret of long-term storage of preservation for the winter is to strictly adhere to the marinade recipe for loading. Therefore, it is not recommended to deviate from these proportions. It is also important to choose quality products and spices, use only filtered water.

Store blanks for the winter should be in a cool room (cellar, basement), at room temperature, the storage time is almost halved.

At temperatures from 0 to +8 ° C, the blanks will be suitable for eating for up to two years. At +8-18 °C, pickled mushrooms are stored for about one and a half years, and in a kitchen cabinet at a temperature above +18 °C, the shelf life should not exceed more than 12 months.

Conclusion

Marinating pickles collected in the fall in the forest or bought at spontaneous markets is a great way to harvest mushrooms for the winter. In addition, properly cooked mushrooms are always in demand and relevant at any time of the year. Pickled mushrooms are served for dinner as an independent snack, simply sprinkled with onions and herbs, and are also used as the main ingredient in the preparation of delicious holiday dishes.