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It is very rare for a traditional Russian table for a holiday to do without such a dish as pickled mushrooms. In stores there is a wide variety of canned mushroom blanks, however, the most delicious and healthy (without dyes and preservatives) are do-it-yourself pickled mushrooms. They really turn out to be delicious because they are lovingly prepared for their family.

What are the most delicious pickled mushrooms and how long can you eat them?

Not every housewife knows which mushrooms can be pickled for the winter. The most popular for this purpose are: porcini mushrooms, chanterelles, boletus, mushrooms, russula, champignons, aspen mushrooms, goats, boletus, as well as ryadovki.

Cooking prepared mushrooms in a marinade is a snap. But which mushrooms can be pickled together and which ones separately? For this, it is useful to know the characteristic features of the fruit bodies and the method of harvesting them. In addition, it is important to remember which mushrooms can only be pickled according to certain rules.

For conservation, strong, young, non-wormy fruiting bodies are used. And the best option would be to marinate each species separately from each other. For example, to the question: which pickled mushrooms are the most delicious, each housewife will answer in her own way. For some it is a porcini mushroom, for others - boletus, for others - chanterelles or goats. Tastes are different, so which mushrooms are better to pickle, each person chooses for himself.

It is worth noting that if the mushrooms are small, then it is better to marinate them whole. When pickling, cut larger individuals into 2-3 pieces. If porcini mushrooms or aspen mushrooms are pickled, in this case, the caps are separated from the legs. Before pickling butter, a slimy sticky film is removed from their caps. But, for example, the value is soaked for 2-3 hours before boiling.

Note that any mushrooms that are pickled for the winter must be boiled before conservation. This heat treatment process eliminates the risk of poisoning and ensures that the workpiece does not deteriorate.

Champignons, honey mushrooms, chanterelles, caps of boletus and porcini mushrooms, which have dense flesh, are boiled for 25-30 minutes. Legs of white and boletus boletus are boiled for only 20 minutes. Boletus, boletus, goat, russula, mushrooms are boiled in salted water for 15-20 minutes.

It has already been said above that it is better to pickle mushrooms separately from each other. For example, if boletus boletuses are marinated together with boletus, then the latter will darken. If boletus boletus is cooked with boletus, then the first will simply creep. And it is better not to cook large caps with small ones, because they cook longer.

What mushrooms are pickled by the hostess, again, depends on the taste preferences of each of them. However, pickled aspen mushrooms, porcini mushrooms, champignons and mushrooms will be the best. Try and decide which of them will be tastier for you.

Can different types of mushrooms be pickled, and which mushrooms are pickled together? This intriguing question is asked by many novice hostesses. The answer is: boldly pickle, do not worry, because the main thing is not to forget about the precautions. To do this, carefully inspect each mushroom so that you do not get false, old and rotten ones. To pickle different types of mushrooms, boil each one separately, because the cooking time is always different. Only then can you cook everything together in the marinade. For example, you can marinate russula and honey mushrooms together, or white and boletus mushrooms.

The method used to preserve the workpiece depends on how long it takes to eat pickled mushrooms. There are usually two pickling options: hot and cold.The first recipe implies that the boiled mushrooms are then boiled again, but right in the marinade, and in the second recipe, the mushrooms boiled in advance are poured with hot marinade.

In which jars are mushrooms pickled, and on what day can you eat?

So, what day can you eat pickled mushrooms? On average, this period ranges from 20 to 30 days. During this time, mushrooms pickled in any way are well saturated with the aroma of brine, the taste of spices, and also spices.

However, there is one more important point worth noting. Before you start preparing blanks, you need to know which jars to pickle mushrooms. The dishes must be glass and sterilized so that there is no oxidation of the mushrooms. And it is better to use not metal lids, but plastic or glass lids with a clip.

Marinating mushrooms for the winter is difficult only at first glance. But then mushroom delicacies will delight not only you and your family, but also welcome guests all winter. And you will receive great satisfaction and words of gratitude from everyone who tried your culinary art.