Pickled serushki: a recipe for cooking for the winter

Serushka tastes and looks like a breast. Her dense fruiting body does not crumble from the slightest pressure, unlike other representatives of the Syroezhkov family, to which she belongs. Pickled serushki are not inferior in taste to more valuable species of mushrooms.

Preparing shrimp for pickling

Serushki are classified as conditionally edible mushrooms. They are safe to eat if properly processed first. Fruiting bodies must be inspected and sorted. For pickling, choose small and medium-sized specimens without wormholes and rot. You can also cook large fruiting bodies, after cutting them into pieces. But then in banks they look less impressive.

Preparatory work takes much more time than the pickling process itself. Hats and legs are cleaned of large debris and soaked in water for a while. After that, you need to rinse each copy separately in running water. A lot of small debris collects between the plates on the underside of the cap, which must be removed before cooking. You can simplify the cleaning process by eliminating the lamellar layer. Often, when removing the plates, you can find wormholes on the underside of the cap that were not visible before. Such specimens are unsuitable for food.

The second time the fruit bodies are soaked in a weak solution of table salt for an hour and a half. This must be done to get rid of the bitter taste inherent in some representatives of the mushroom kingdom. Before starting the heat treatment, the salt water is drained, the hats and legs are washed and poured with water for another hour. The total soaking time should be about 5 hours.

Boil serushki in a small amount of water for 20-25 minutes.

How to pickle serushka mushrooms

When the mushrooms are washed and boiled, you can proceed to further steps. Marinating serushki step by step according to the recipe is not difficult at all.

How to pickle serushka mushrooms in a cold way

With the cold pickling method, the prepared caps are boiled for a short time in the prepared brine. This preparation preserves the special aroma and taste of mushrooms. Tightly sealed jars can be stored for several months in a cool place.

To prepare the brine, water with salt and spices is brought to a boil. Vinegar is added last. In order not to interrupt the aroma of the workpiece, bay leaves and a little black pepper in peas are used in the brine. Fans of spicy pickles add cloves, pieces of cinnamon and allspice peas. But it is worth remembering that an excess of spices will mask the natural taste and aroma of the serushki.

The process of preparing pickled mushrooms in a cold way:

1. Bring water with salt and spices to a boil.
2. Boiled fruit bodies put in brine and boil for 10 minutes.
3. Pour in the vinegar.
4. Put the finished mass into jars and roll up the lids: glass or metal.

When cooking, foam rises. It must be constantly cleaned so that the brine is light. Some housewives pour sunflower or olive oil into jars with pickled serushki, which is pre-boiled. Thus, an oil film is obtained on metal caps. She will subsequently protect the pickled serushki from spoilage.

How to pickle serushki in a hot way

With the hot preservation method, pre-boiled fruiting bodies are poured with water and boiled together with spices and salt. The cooking process lasts 40 – 50 minutes. Serushki constantly stir and remove the foam. At the end of cooking, a portion of vinegar is poured in and kept on fire for a few more minutes. Hats are placed in heated clean jars and topped up with brine to the top.

Hot-pickled serushkas are covered with metal lids. In order for the corking to be of high quality, the jars are installed “under a fur coat”, upside down. With this method, the lid is better attracted and protects the container from air penetration.

Recipes for pickled serushki

Every housewife has her favorite recipe for pickled mushrooms. Serushki can be preserved using vinegar of different concentrations. There are recipes that use wine vinegar or citric acid.

A classic recipe for pickled serushki for the winter with vinegar

For 1 kg of peeled boiled serushki you will need:

• 300 ml of water;
• 1 Art. l salts;
• laurel leaf;
• a few peas of black pepper;
• a pinch of dill seeds;
• 1/2 tsp vinegar (70%);
• vegetable oil – for topping up.

Sequence of preparation:

1. Put the serushki into an enameled container.
2. To fill with water.
3. Add spices and salt.
4. Bring to a boil and cook for 30 to 40 minutes.
5. Add vinegar and stir.
6. Brew another 5 min.
7. Arrange the prepared mushroom mass in jars, slightly crushing the mass.
8. Pour boiled oil in a thin layer.
9. Roll up the covers.

Turn the jars of pickled serushki over and place under a warm blanket. Canned food will be ready for use in a day.

Recipe for pickled serushek mushrooms with onions and carrots

For mushrooms marinated with onions and carrots, you will need:

• 1 kg of boiled serushki;
• 300-350 ml of water;
• 2 medium bulbs;
• small carrots;
• 1 st. l. sugar and table salt;
• 2 tbsp. l. table vinegar, concentration 6%;
• a few peppercorns;
• 1 – 2 heads of cloves;
• laurel leaf

Preparation of pickled serushki:

1. Thinly cut the onion into half rings.
2. Chop carrots into small cubes or thin circles.
3. Add spices, sugar and salt to the water.
4. Boil.
5. Add carrots and cook until softened.
6. Place mushrooms and onions in a bowl.
7. Boil 20 min.
8. Add vinegar.
9. Boil 2 – 3 min.
10. Divide into jars and seal tightly. Leave the container with the pickled product to cool “under a fur coat”, with the lids down.

Marinated serushki with citric acid

To preserve 1 kg of pickled mushrooms prepared in the usual way, you will need:

• 1,5 Art. l salts;
• 1 tsp Sahara;
• 1, 5 art. water;
• 5 g citric acid;
• a few peppercorns;
• a few pieces of allspice;
• dill in grains;
• leaf of laurel;
• a few currant leaves.

Procedure:

1. Boil water in an enamel bowl.
2. Add serushki, spices and all other components.
3. Boil no longer than half an hour.
4. In clean sterilized jars, put the serushki together with the brine.
5. Soak pickled mushrooms in jars upside down under warm cover.

Fragrant marinated serushki with wine vinegar and spices

Wine vinegar will give marinated serushki a special piquancy. This recipe is perfect for lovers of spicy marinades.

To prepare 1 kg of pickled mushrooms, you need:

• 1/2 st. wine vinegar;
• 1 st. boiled water;
• salt and sugar 1,5 tbsp. l.;
• small onion head;
• Bay leaf;
• a few peas of black pepper;
• 2 peas of allspice;
• 2 heads of cloves;
• 1/3 tsp dry dill seeds.

Steps for preparing fragrant pickled serushki:

1. Put finely chopped onion in vinegar and soak for 5 minutes.
2. Add water and spices.
3. Boil 15 min.
4. Add pre-cooked boiled serushki.
5. Boil 7-10 min.
6. Divide into heated jars.
7. Pour in the brine and seal.
8. Cool jars and put away for storage.

Terms and conditions of storage

The storage method for pickled serushki is the same as for any other blanks. At a temperature of -5 ^оThe shelf life of products can range from one to two years. If pickled mushrooms are stored at room temperature, then the period is limited to 1-2 months from the date of preparation.

Before eating pickled serushki for food, you need to make sure that the lid on the jar is not swollen, and the brine remains transparent. Turbidity of the liquid in the container indicates that the canned food was stored incorrectly or the cooking process was violated. Such pickled food is strictly prohibited. In jars with serushki, there may be botulism bacteria, which for the human body are a strong poison that causes food poisoning. This can lead to death.

Conclusion

Pickled serushki are very tasty. You can cook canned food not only in the summer, but also in the winter. It is enough to boil the washed serushkas and put them in the freezer for storage. Mushrooms will not lose their taste when frozen.