Recipe for making pickled moss mushrooms in jars for the winter

Marinated moss mushrooms for the winter are easy to prepare and have a unique taste. They are prepared in combination with mustard, honey, cloves or garlic.

Rules for successful conservation

Moss mushrooms do not belong to the category of capricious mushrooms. Despite this, before pickling them, you need to familiarize yourself with a number of rules. They will allow you to get delicious preserves at a minimum cost.

1. Choosing a meeting place. Collection cannot be carried out in urban areas, along roads or in close proximity to industrial facilities.
2. Selection of mushrooms. Only young, strong specimens are used for pickling.The product cannot be stored for long periods of time and quickly deteriorates.
3. Cooking time. In the classic recipe, moss mushrooms must be boiled. It is important to get the cooking time right. The signal of readiness is considered to be the moment when the flywheels begin to sink to the bottom.
4. Combination with other types. It is not recommended to combine several types of mushrooms in one preserve.
5. Proper storage. Pickled mushrooms are stored throughout the winter in a cold cellar or basement. The best place to store food is the refrigerator.

Cooking recipes are varied. Depending on personal preferences, you can preserve according to the classic recipe, in a quick way, with the addition of honey, mustard, garlic or spices.

Classic marinade recipe

Moss mushrooms marinated for the winter according to the classic recipe enjoy constant success.

Ingredients:

• flywheels 1 kg;
• salt 1 tablespoon;
• sweet peas 4 pcs.;
• carnation buds 4 pcs.;
• laurel leaf;
• vinegar 1 tablespoon.

Before pickling mushrooms, you need to sort them out and remove old and spoiled specimens.

1. Wash the mushrooms thoroughly. Cut large ones into 2-4 parts, leave small ones whole.
2. Scald the washed product with boiling water and transfer it to a large saucepan.
3. To make the brine, mix a liter of water with salt, bay leaves and clove buds. Pour the resulting mixture into the slices. Place the container on the fire and cook for 40 minutes.
4. After boiling, remove the foam. 5 minutes before readiness, add acetic acid.
5. We place the salted moss mushrooms in pre-prepared jars and roll up the lids.

The process of preparing this recipe is simple and does not require much time.

Recipe with cloves and cinnamon

Moss mushrooms marinated with cloves and cinnamon have an incredible spicy aroma.

Ingredients:

• flywheels 2 kg;
• water 2 liters;
• salt 150 g;
• acetic acid 5% – 2 cups;
• sugar 20 g;
• citric acid 4 g;
• allspice 8 peas;
• bay leaf 4 pieces;
• cloves 6 buds;
• cinnamon 2 g.

Jars for storing mushrooms require preliminary sterilization.

1. Preparing canned food begins with a marinade. For it, mix water, salt and acetic acid. Bring the resulting mixture to a boil.
2. We wash and clean the selected mushrooms. For convenience, cut them into small pieces.
3. Add the chopped mushrooms to the brine and marinate over low heat until tender. The readiness of the mushrooms is determined by their lowering to the bottom.
4. Add granulated sugar, citric acid and spices to the marinade. Bring the mixture to a boil again.
5. Place the mushrooms in jars and fill with marinade. The jars should have volume up to the lid. Cover the finished preserves with lids. Marinating mushrooms takes several days.

The workpiece is stored in the refrigerator or cold basement. The recipe for pickled moss mushrooms with cloves has a strong spicy aroma with a slight pungent taste. The presence of cinnamon gives the marinade a slight bitterness and astringent taste.

Recipe with honey and mustard

Those who like a sweeter taste will love recipes made with honey. The recipe below for pickled moss mushrooms belongs to the category of quick preservation. The dish is ready to eat within a day. But if it is necessary for it to be better saturated with aroma, it is better to preserve it for the winter.

Ingredients:

• boiled moss mushrooms 2 kg;
• garlic 10 cloves;
• liquid honey 150 g;
• mustard powder 80 g;
• acetic acid 5% 500 ml;
• parsley 100 g;
• salt 20 g.

Before preparing the preserves, the mushrooms are boiled until cooked and dried.

1. In a small container, mix mustard powder, honey and acetic acid. It is best to use balsamic vinegar. Mix all ingredients thoroughly until smooth.
2. Wash the parsley, finely chop it and add it to the honey-mustard mixture.
3. Cut the garlic into small pieces and add to the spicy mixture.
4. Add salt to the marinade. Mix the mixture well and place in a water bath. Heat the mixture until a homogeneous liquid mass is formed.
5. Place mushrooms in pre-sterilized jars. Pour the marinade evenly into the container. It is important that it completely covers the flywheels.
6. Leave the mushrooms to salt overnight. It is better to store the finished preserves in the refrigerator.

You can pickle mushrooms using different recipes. According to reviews from housewives, each recipe has its own advantages. “I prefer the classic taste. Therefore, I preserve mushrooms only with pepper, cloves and citric acid. This recipe has a mild spicy taste.” Another notes: “I prepare moss mushrooms with honey. The marinade gives the mushrooms a slight sweetness and a slight tang. They make a great appetizer to go with any side dish.”