Pickled morels: cooking recipes

Morel is the first spring mushroom, it begins to grow as soon as the winter snow melts. These mushrooms are edible, have a unique composition and a balanced taste. Pickled morel mushrooms lie for a long time, they will be an excellent snack for a festive and ordinary table. It is not difficult to do them, if you take into account the recommendations.

Is it possible to pickle morel mushrooms

You can pickle morel mushrooms, subject to the recipe, there will be no risk of poisoning. You also need to distinguish the variety from the lines – morels are tasty and healthy, but the latter are unsafe for health. Raw lines are deadly poisonous. During heat treatment, hazardous substances are partially destroyed, but the risks of poisoning cannot be completely eliminated. The main visual differences between the mushrooms are an uneven hat, a thick leg line. Morels are more rounded or ovoid, sometimes their caps are cone-shaped.

Marinating is the most popular way of processing and storing mushrooms. Vinegar and citric acid destroy almost all known microbes, including the causative agent of botulism. There are recipes with vegetable oil, sugar – these products are also natural preservatives and do not contain harmful substances.

Marinated appetizer is tasty, spicy, tender. It will come in handy in winter – for a festive table or an ordinary dinner. It is advisable to remove jars for storage in a refrigerator, pantry, cellar or other dark place.

Preparing morels for pickling

The variety for pickling is prepared in the same way as all other mushrooms. After collection, it is cleaned of earth and debris with a dry cloth, washed under running water. Wormy specimens are thrown away. It is not advisable to marinate the old ones – they turn out to be spongy, tasteless. If there is any doubt about the origin, type of mushroom, it is better not to take risks and throw it away. To assess the appearance of the morel, it is convenient to use specialized literature or thematic Internet resources.

Hats from the legs can be separated or left as is. There will be more legs, mushrooms also have different sizes – you can lay them out in jars all together or separately large, separately small mushrooms. It should be borne in mind that morels shrink when cooked.

According to the traditional recipe, the films are removed. Doing this manually with a knife is difficult and time consuming, the process will speed up if you lower the hats into boiling water for about a minute. The legs, if they are also marinated, need to be cleaned of debris and sand, scrape off the black parts with a knife.

How to Pickle Morel Mushrooms

You can pickle morels in any of the following ways. Mushrooms are tasty and spicy. Fans of unusual dishes can be recommended to add garlic, cloves, herbs to the marinade.

A simple recipe for pickled morels

Pickling a variety is easy if you use the following recipe. The taste is excellent, the finished dish is stored for a long time.

Products:

• 2 kg of mushrooms;
• sugar with salt to taste;
• bay leaf – 4-5 pieces;
• peppercorns – 6-7 pieces;
• dill, cloves to taste;
• 30 ml of vinegar.

Procedure:

1. Mushrooms pour water and bring to a boil. Boil for 10 minutes, constantly removing the foam.
2. Throw the hats with legs into a colander, pour clean water, salt, after boiling, cook for 20 minutes.
3. Change the water again, add spices and salt.
4. Pour in the vinegar, stir.

Done – it remains to pour into banks, cool, roll up.

Chinese pickled morels

Mushrooms in Chinese – a spicy snack, lovers of spicy taste will like it. Products:

• morels 2 kg;
• 120 ml of oil and vinegar;
• garlic (teeth) to taste;
• 2 tbsp. l. soy sauce;
• 1 st. l. sesame seeds;
• a pinch of ground coriander;
• 8 peas of black pepper;
• 5 bay leaves;
• dill, parsley;
• salt.

Procedure:

Boil the mushrooms in lightly salted water and boil for a quarter of an hour after they boil, drain, let cool.

1. Make a marinade from water, vinegar, spices – for this, all ingredients are added to water, boiled for 15 minutes over low heat.
2. Pour prepared morels with marinade.

That’s all – the seaming is poured into jars and put in the refrigerator.

Pickled morels with sugar

For morels, marinade is made, including simply with sugar and salt. Products:

• 2 kg of mushrooms;
• sugar and salt;
• garlic 6 heads;
• bay leaf 5 sheets;
• dill, cloves, pepper to taste;
• water.

Procedure:

1. Mushrooms are thoroughly washed, large ones are cut into pieces.
2. The prepared raw materials are put into a container, filled with water.
3. Sugar, salt, seasonings are introduced.
4. Vinegar is poured, boiled for half an hour over low heat. The foam is removed as it forms.
5. Taste the marinade, if necessary, add salt.
6. The cooled workpiece is laid out in dry, clean jars, poured with marinade.

You can add a little oil – a natural safe preservative.

Aromatic pickled morels with spices

To make morels with spices tasty, they need to be disassembled, sorted, soaked for a couple of hours in cold water. Water is drained from dirty mushrooms (for example, if there is a lot of forest debris in it). Other products:

• water – 4 liters per 2 kg of mushrooms;
• a few cloves of garlic;
• salt and sugar;
• peppercorns – 10 peas;
• cloves to taste;
• bay leaf – 4-5 pieces;
• vinegar essence – 120 ml;
• vegetable oil (spoon per jar 0.5-1 l).

Procedure:

1. You need to boil twice – first before boiling and 10 minutes after. Then the foam is removed, the water is drained, the mushrooms are washed with water and set to boil again.
2. The second brew is 30 minutes. It is also necessary to rinse the raw materials after it.
3. Marinade is prepared from water, vinegar, oil, boiled for 15 minutes.
4. Hot boiled mushrooms are laid out in a jar, filled with marinade.

Before you roll up the jars with lids, pour a spoonful of sunflower oil into each. That’s all – you can roll up.

Terms and conditions of storage

Morels fresh 2-3 days, frozen – almost without restrictions, but after freezing, the taste deteriorates. To extend the shelf life, the product must be filled with water or marinated. Pickled morels without sterilization lie in the refrigerator for up to a year – it is advisable to use them within this period. If the jars are sterilized, the shelf life increases.

The vinegar in the marinade prevents mold from forming. You can replace it with sugar or butter – also natural preservatives that are harmless to the intestines.

Conclusion

Pickled morel mushrooms are a delicious snack, an addition to any feast. You can make a dish at home on your own – the main thing is to understand the differences between morels and lines, remove all suspicious mushrooms, fully prepare the raw materials, and make a high-quality marinade. Sterilization prolongs the life of seams, but you can not do it.