Simple recipes for making pickled serushki for beginners

At all times, canned mushrooms were considered an excellent appetizer for a festive table. In order not to break good traditions, we will consider recipes for making pickled serushki at home. These cute mushrooms have a dense fruiting body. It does not crumble from a light touch, and also has an original taste.

Serushki belong to the russula family and are considered conditionally edible mushrooms. They require special heat treatment before use. We will learn how to properly prepare the product for salting. We will also get acquainted with simple recipes for making marinated serushki, which experienced chefs shared.

Preparing mushrooms for pickling

First of all, the seers are carefully sorted out. Rotten and worm-damaged specimens are laid aside. Miniature specimens are suitable for pickling. Medium and large mushrooms can be cut into pieces, but then the dish does not look very impressive. Further, debris is carefully removed from the hats and legs.

Pure mushrooms are soaked in water for 30 minutes. Then each serushka is additionally washed under the tap. Pay special attention to the underside of the cap. Small debris is always collected there. Some cooks completely remove the lamellar layer.

If wormholes are found under the plates, such mushrooms must not be used for food.

The washed-up earrings are put in a bowl. Pour in salt water and stand for 90 minutes. During this time, the bitterness inherent in mushrooms of the Russula family disappears. Before thermal treatment, the water is drained.

The mushrooms are washed thoroughly under the tap and soaked again for 60 minutes. In general, the product should sit in the liquid for about 5 hours.

Recipes for making pickled serushki in the home kitchen

There are many secrets to creating an excellent mushroom snack for the winter. Each housewife brings her own flavor to the recipe. However, you need to adhere to the basic principles of cooking, because mushrooms are considered an unsafe product.

First of all, it is important to know how much to cook with grains in order to neutralize toxins. Experienced chefs recommend boiling the product for at least 25 minutes in a spacious saucepan. Then the mushrooms are thrown into a colander and thoroughly washed under the tap. The broth cannot be used to prepare other dishes, as it contains toxic substances.

Since mushrooms give off an abundance of liquid during cooking, only a third of the water is poured into the container.

When the product has passed high-quality heat treatment, they begin to prepare an excellent snack for the winter. Culinary experts offer cold and hot ways to marinate serushki. Therefore, it is important to know how to salt mushrooms properlyso that they do not lose their elasticity.

In the cold version, a salty marinade is preliminarily prepared, in which the grains are boiled. This preserves the natural taste and aroma of the product.

The pickle is made from simple ingredients:

• salt;
• water;
• vinegar;
• pepper;
• laurel;
• carnation;
• cinnamon.

Water is diluted with table salt. Spices are added. Bring to a boil and put mushrooms in a container, which are pre-cooked. Boil for 10 minutes, and then pour in vinegar. The finished product is placed in glass jars. Close with metal lids.Some cooks suggest adding a little boiled vegetable oil to the jars of mushrooms. This creates a protective film under the lid.

A lot of foam appears when boiling the serushki, which should be constantly removed. As a result, the brine will be crystal clear and transparent.

The hot salting method uses a different approach. The pre-cooked mushrooms are placed in a saucepan. Salt and your favorite spices are added. Bring to a boil, then simmer for 50 minutes over moderate heat. The product is constantly stirred and the resulting foam is removed. Vinegar is poured in 5 minutes before readiness. Next, the mushrooms are tightly placed in jars. Pour marinade over and seal with lids. The cans are turned upside down to prevent air from entering. Let's take a step-by-step look at how salty mushrooms are pickled by experienced chefs. Let's take a few recipes as an example.

The traditional approach to preparing a snack for the winter

Although each housewife has the right to make a dish in her own way, she has to adhere to the established doses and set of components.

The traditional version includes ingredients:

• water (300 ml);
• salt (1 tablespoon);
• laurel (1 leaf);
• black peppercorns (4 pieces);
• Dill seeds (pinch);
• vinegar (0.5 teaspoon);
• vegetable oil (2 tablespoons).

This recipe shows well how to salt the grains to get an excellent snack. The process begins with the preparation of the mushrooms, which includes cleaning, sorting, soaking and pre-cooking. Next, the mushrooms are placed in an enamel pan. Pour in water, add seasonings, salt. Bring to a boil, then reduce heat and cook for 45 minutes. Pour vinegar 5-7 minutes before cooking.

The product is tightly laid out in sterilized jars. Pour boiled vegetable oil on top. Cover with metal or nylon lids. Wrap up with a warm blanket. After 24 hours, the snack is ready. Store the product in a basement at a temperature not exceeding 5 ° C.

Serushki with carrots and onions

To diversify the snack, cooks recommend combining mushrooms with vegetables.

In accordance with the recipe, you will need the following components:

• boiled serushki (1 kg);
• onion (2 pieces of medium size);
• carrot;
• water (350 g);
• granulated sugar (tablespoon);
• peppercorns (4 pieces);
• cloves (2 heads);
• vinegar (2 tablespoons);
• salt (50 g);
• bay leaf (1 piece).

Cut onions into half rings. Carrots are rubbed or chopped into small cubes. Seasonings, salt and granulated sugar are added to the water. Put on fire and bring to a boil. Spread the carrots and cook until tender.

Next, onions and grains are placed in the vegetable mass. Boil over low heat for about 25 minutes, periodically skimming off the foam. Pour in vinegar and simmer for another 3 minutes, gently stirring the marinade. The finished product is placed in glass jars. Cork and cover with a terry towel, laying the lids down.

Having considered the recipes for making pickled serushkas, we come to the conclusion that even an inexperienced cook can cook the product. The main thing is to properly soak, salt and pre-boil the mushrooms. The amount of ingredients is specified in the recipes, and the spices are added to taste.

Before serving, be sure to check the transparency of the marinade. Also, if the metal cover is swollen.

If such phenomena are present, the product should not be consumed. The jars can contain botulism germs that are dangerous to your health.

Video recipes for making marinated serushki