Any type of mushroom is suitable for pickling, provided, that they are young, firm and healthy. The geese are especially tasty, which keep well and for a long time, but boletus are also delicious, boletes or butterflies. All kinds of mushrooms, except ingots, you can pickle together.
Ingredients: On 1 kg of fresh mushrooms are needed 2 dkg soli, 2 garlic cloves, half a teaspoon of pepper and allspice and 2 bay leaves. Execution: 1. Clean the mushrooms, cut the shafts short.
2. Hats only, niekrojone, with shortly cut handles, put on salted boiling water and cook 5 minutes.
3. Put the drained and cooled mushrooms in a stone pot and sprinkle them with salt and season with spices. Always arrange the mushrooms with their hats up.
4. Season the last layer of mushrooms with salt, cover with a clean linen cloth and a scalded plate, burden.
5. After a few days, the juice, which released during pickling should cover the mushrooms. if not, should be poured on top of the cold, salted and boiled water (4 dkg of salt on 1 l of water).
6. Store in a cool place.
16. Salted mushrooms
In ancient times, in Podlasie, Armillaria was salted in barrels and on barrels. W geese can also be salted this way, as well as chanterelles. Ingredients:
On 1 Prepare kg of fresh mushrooms 15 dkg of salt and a little salt for the solution in which you should boil the marshmallows. Execution: Clean and washed mushrooms should be placed in a salted boiltku (on 1 l of water 2 tablespoons of salt) and cook through 5 minutes. Drain the mushrooms on a sieve, and then put it in a stone pot, sprinkling with salt. The last layer of mushrooms must be sprinkled with salt, cover with a plate and put weight on. Po 3-4 days, when the mushrooms fall, the vessel can be supplemented with successive layers of successively picked mushrooms. Store in a cool place. Mushrooms must be soaked before use 3-4 at. in pure, cold water. The marshmallow prepared in this way is the basis of winter salads, and they also taste delicious stewed and boiled.
17. Mushroom marinade
About thirty years ago, I enviously tasted mushrooms marinated by housewives much older than me. Some eagerly, a inne na mękach, they revealed to me the secrets of their products. Unfortunately, in most cases it turned out, that in their jealously guarded recipes they always omitted something essential and that the marinade never achieved the perfection of the original. Finally, by trial and error, consecutive wasted seasons, kilograms of mushrooms, liters of vinegar, Fortunately, this has never been missing, and the disappointed hopes of the family, I developed my own recipe for pickled mushrooms. Now I am proud to pass it on, because, as the sages say, one should not hide the lamp of education under the basket, but to light the way of those who err. So make no more mistakes and get to work.
Ingredients: Little, undamaged, fresh forest mushrooms approx. 2-2,5 kg, 6 twist jars with a capacity of. 0,35 liters.
Marinate: 1 a glass of spirit vinegar 10 %, 4 glasses of water, 2 heaped spoons of sugar, half a teaspoon of salt.
Put in each jar: 3 cloves, a quarter of a teaspoon of white mustard, Bay leaf, 3 grains of allspice, 10 black peppercorns. Execution: 1. It is best to marinate each mushroom species separately. Mushrooms should be smaller than the hole in the jar. Take the mushrooms for pickling healthy, all, with shortly cut handles. Only in geese and red pine mushrooms are the stalks left.
2. Put the washed and thoroughly cleaned mushrooms on salted boiling water and simmer, uncovered. (Caution: are seething!) through 10-15 min.
3. Drain the mushrooms, pour fresh hot water.
4. Put spices in each jar and fill with mushrooms while still hot 2/3 vessel height.
5. Pour the boiling marinade over it.
6. Close each jar well and place it upside down.
7. Allow to cool completely. Then roll over and take out to a dark and cool place.
18. Mushrooms pickled the way of Podlasie
Podlasie people like, when mushrooms are smelled with garlic. They use a lot of it in the most surprising combinations. Marinated mushrooms with garlic provide an unforgettable experience..
Ingredients: Little, undamaged, fresh forest mushrooms approx. 2-2,5 kg, 6 twist jars with a capacity of. 0,35 l Execution: Marinate: 1 a glass of spirit vinegar 10 %, 4 glasses of water, half a teaspoon of salt Put in each jar: one clove of garlic, po 3 grains of allspice and black pepper, po 1 bay leaf
1. Healthy, all, with shortly trimmed handles, the mushrooms should be cleaned well and washed briefly.
2. Put the cleaned mushrooms on salted boiling water and simmer, uncovered (Caution: are seething!) through 10-15 min.
3. Drain the mushrooms, pour fresh hot water.
4. Put spices in each jar and fill with mushrooms while still hot 2/3 vessel height.
5. Pour the boiling marinade over it.
6. Close each jar well and place it upside down.
7. Allow to cool completely. Then roll over and take out to a dark and cool place.
