Simple recipes for making delicious pickled steppe mushrooms
Cooking steppe mushrooms has its own subtleties and characteristics, thanks to which they become tasty, crispy and safe for health. Most often, the recipe for pickled steppe mushrooms involves the use of rows, which are also called poplars or podpolniks. It is one of the most widespread families with over 2000 varieties. Delicious and nutritious steppe mushrooms are great for pickling and other winter preparations, pickles and snacks.
Preparing mushrooms for pickling
How to prepare steppe mushrooms for pickling:
- Collected rows must be cleared of residues of earth, leaves, grass and other debris. Cut the lower part of the leg - it is not eaten.
- It is best to clean the plates from the lower side of the cap with a soft sponge.
- Rinse the mushrooms under running water 2-3 times, then sort by size. Cut large mushrooms into several parts, small specimens can be marinated whole.
- Transfer the picked mushrooms to a large bowl, cover with clean water and leave to soak in a cool, dark place. Soaking may take from 5 hours to 3 days, depending on the type of row.
- Change the water in the bowl with mushrooms to fresh water every 3-4 hours.
- After soaking, the row should be rinsed again under running water and cleaned by removing the skin from the cap.
Before pickling steppe mushrooms, they must undergo a long heat treatment. They need to be filled with clean water so that it covers the rows and add table salt - 1 teaspoon per 1 liter of water. Citric acid can be used instead of salt.
Place the pot with steppe mushrooms on medium heat and boil for 35-40 minutes, remembering to constantly remove the foam from the surface of the liquid. After all the mushrooms have sunk to the bottom of the container, they can be removed from the stove. Pour the rows into a sieve or colander and let the liquid drain.
The classic recipe for pickled steppe mushrooms
There are many recipes for pickled steppe mushrooms - both simple, which include only ryadovki and marinade, and more complex, with various additional ingredients.
For pickling according to the classic recipe, you will need:
- steppe mushrooms - 3 kg;
- table vinegar 9% - 9 tbsp. l;
- table salt - 7 tbsp. l;
- granulated sugar - 4 tbsp. l;
- black peppercorns - 8-9 pcs.;
- bay leaves - 8-9 pcs.;
- cloves - 15-20 pcs.;
- water - 3 l.
Pour water into a large saucepan, add granulated sugar, salt, mix well until completely dissolved. Put on low heat and let it boil.
Pour the peeled, washed and cut into pieces mushrooms into boiling liquid and boil for several minutes. After that, add bay leaves and spices to the rows, simmer for 15 minutes over low heat.
Pour vinegar into a saucepan, stir well and boil for another 8-10 minutes. Pack the mushrooms along with the boiling marinade in pre-sterilized jars and roll up with tin lids. Turn the cans upside down, wrap them in a warm blanket and leave to cool completely.
Spicy steppe mushrooms
One of the popular recipes for pickled steppe mushrooms is with hot chili.This appetizer has a rich, piquant taste. The amount of chili can be increased and decreased at your discretion - depending on the desired spiciness.
Ingredients:
- steppe mushrooms - 4 kg;
- acute chilli - 2-3 pcs;
- cloves of garlic - 15-18 pcs;
- water - 2 l;
- table salt - 100 g;
- granulated sugar - 120 g;
- bay leaves and carnations - 10 each;
- table vinegar 9% - 130-150 ml;
- black peppercorns - 15-20 pcs.
Pour steppe mushrooms with ice water, add salt, granulated sugar and place over medium heat. Bring to a boil, stirring constantly.
Add the peas, bay leaves and cloves to the boiling marinade, reduce heat to low and simmer for 8-10 minutes. Finely chop the chili peppers together with the garlic cloves and add to the pan with the mushrooms, pour in the vinegar and mix thoroughly.
Pour the mushrooms from the pan into sterilized jars, cover with hot marinade and place in a pan with boiling water.
Sterilize the container with rows for 10-13 minutes, then roll up with tin lids and leave under a blanket until it cools completely.
Spicy steppe mushrooms with tomato paste
Steppe mushrooms marinated with tomato paste is an appetizer with an original, piquant taste. It can be used as an independent dish, added to vegetable casseroles or stews. For pickling, both ready-made tomato paste and freshly squeezed tomato juice are used.
Ingredients:
- steppe mushrooms - 5-6 kg;
- water - 2 l;
- tomato paste or juice - 500 ml;
- granulated sugar - 7 tbsp. l;
- salt - 6-8 tbsp. l;
- table vinegar - 250-280 ml;
- ground turmeric - 1 tsp;
- bay leaves - 10 pcs;
- black allspice - 18-20 pcs.
Pour clean, filtered water into a large saucepan. Add granulated sugar and tomato paste, salt, add spices and mix thoroughly. Place over medium heat and let it boil.
Pour the peeled and chopped mushrooms into the boiling tomato marinade, stir and simmer for about 10 minutes over low heat. Then add vinegar to the workpiece and simmer for another 10-13 minutes.
Pack hot pickled mushrooms in a sterilized container and seal with tin lids. Turn the cans upside down and leave to cool completely, wrapped in a terry towel or warm blanket.
Marinating steppe mushrooms requires compliance with several rules and characteristics. They can be used only after prolonged soaking and preliminary heat treatment. Thanks to the huge number of recipes, steppe mushrooms will become the basis for the preparation of delicious, crispy and savory snacks for every taste.