Pickled mushrooms fast food. How to pickle boiled mushrooms

How to pickle mushrooms at home? Recipes. How to pickle boiled mushrooms

Today I want to talk about mushrooms. Very soon the forest will be generous with gifts. Mushrooms at home are marinated in two ways. In this article I will tell you how to pickle mushrooms, you can first boil them in the marinade, or pre-cook them in salted water, and then pour the marinade. And first you need to prepare the gifts of the forest for pickling.

How to clean mushrooms?

Unpeeled mushrooms do not lie for a long time, quickly become unusable. It happened more than once in the forest, you find yourself in a clearing, there are so many mushrooms that you don’t know how to carry them away. And upon returning home, you realize that they need to be processed urgently, you can’t eat everything at once. It's time to think about the cold season, when New Year's celebration you can put a plate with pickled mushrooms on the table.

Therefore, if you brought mushrooms home from the forest or bought them in the market, try to sort and clean them right away. To begin with, review all the mushrooms, it may happen that accidentally dangerous, inedible ones were brought from the forest, which are popularly called "toadstools".

After cleaning and processing, external signs become invisible, and forest gifts are difficult to distinguish from edible ones. Even one poisonous mushroom can cause poisoning or serious illness. In the process of cleaning, remove overripe and wormy mushrooms, and for those left, cut out damaged areas with slugs, insects, rodents. At the same time, clean the fungi from the earth, needles, sand, grass. Remove the top layer from the legs, trim them.

Rinse the mushrooms in cold water, change the water several times. Cleaning various mushrooms has special nuances. So, boletus, boletus, white, champignons, it is necessary to properly clean and process as follows: after washing, pour boiling water a couple of times, separating the hats from the legs in advance.

Marinating mushrooms

For pickling mushrooms you will need: enameled containers, slotted spoon, glass jars. Linden and oak tubs and barrels are more suitable for the village. Use only dishes protected by a layer of enamel, vinegar is used for pickling, and it reacts with metals.

You will need: salt, vinegar, sugar, cinnamon, allspice, cloves, cumin, bay leaves, fresh vegetables - onions, celery, parsley, carrots, garlic.

The best mushrooms for this method of preservation, boletus, boletus, boletus, white, honey mushrooms are considered. Use young, strong, without damage by worms. Marinate each type separately.

Before marinating, sort them by size and appearance, cut off the legs, rinse in cool water. Do not spare the water, otherwise you will have to process the mushrooms a second time and replace the marinade with fresh one. After washing, put the mushrooms in a colander, dry.

Cut large hats into several parts, legs into small pieces of 2-3 cm each. Better suited for marinating hats, but legs can also be used, but cooked separately.

Some mushroom pickers claim that boletus, moss mushrooms, boletus, honey mushrooms are not suitable for pickling. They swell in the marinade, the aroma and taste is lost. In this case, you can take the following actions.

Pour boiling water over mushrooms before cooking, rinse with cool water, otherwise the marinade will be dark, unappetizing in appearance. Valui, chanterelles initially cook for half an hour, then rinse well. If you marinate oil with boletus in one container, then the oil will become dark. Boletus boletus, cooked together with boletus, will boil. Small mushroom caps cook faster than large ones, so they should not be put together with large ones.

Young, strong, small mushrooms are considered the best for pickling. Exceptional will be white, boletus, they will retain their color and density in the marinade. Mushrooms, mushrooms will be good. Autumn mushrooms are considered the highest quality for pickling, at this time they are strong and dense.

How to pickle mushrooms at home?

You can pickle mushrooms according to two recipes: boil in a marinade, or boil in salt water, cool, and only then pour the marinade.

Pour water into an enameled saucepan, calculation for 50 gr. salt and a liter of water, cook mushrooms until tender. Before the end of cooking (3 minutes), diluted vinegar essence is poured (5 g per liter of water for porcini mushrooms, for the rest - 3 g).
Cooking time depends on the type of mushrooms, their age and size. In most cases, 8-10 minutes from the moment of boiling is enough for mushrooms to cook. Mushrooms with a dense structure (porcini, boletus, champignons) are cooked longer, about 20 minutes, the same number of legs, mushrooms, chanterelles. The foam that occurs during the cooking process is removed with a slotted spoon. This will give you a clear marinade.
As soon as the marinade begins to lighten, the foam disappears, the mushrooms are at the bottom, cooking stops. 2 minutes before the end, put 5 peas of allspice, cloves, bay leaf, a teaspoon of sugar. Spices are introduced only into the purified marinade, without foam.
Ready pickled mushrooms are immediately cooled in a wide bowl, covered with gauze, packed in jars, poured with the rest of the marinade, covered with plastic lids.

pickled mushroom recipe

According to this method, there is another recipe for pickling mushrooms.

In a saucepan based on 1 kg. raw mushrooms need - 0.5 cups of water, salt, 0.5 cups of table vinegar, then spread the prepared mushrooms, start cooking.

Remove the foam, and only then lay out the spices (cloves, pepper, cinnamon, dill, bay leaf), stirring gently, cook for 20 minutes. Mushrooms sink to the bottom, they are removed from the stove, cooled, transferred to glass containers.

Method two

For 1 kg. raw mushrooms - you need half a glass of water, the same amount table vinegar, 1.5 st. tablespoons of salt, 3 bay leaves, pepper, cloves, dill, cinnamon - to taste (about 0.1 g of each type). Mushrooms are boiled for 20 minutes, spices are added to boiling water.

You can boil the mushrooms in salted water, cool, and then add the marinade (1/2 liter jar).

Mushroom marinade recipes:

For 1 liter of water - 5 gr. salt, citric acid - 0.4 g, vinegar essence - 8 g, 2 pcs. cinnamon and cloves, allspice - 3 pcs.

For 1 liter of water - a faceted glass of table vinegar (then take a glass less water) or 3 teaspoons of vinegar essence, granulated sugar - 2 tbsp. spoons, salt - 4 teaspoons, allspice - 6 peas, 3 pcs. bay leaf and cloves. Boil it all for 20 minutes over low heat, add vinegar at the very end. Cool the marinade, pour over the workpiece.

How to pickle mushrooms - mushrooms and mushrooms?

Pickling mushrooms is a little different. Place the prepared mushrooms in a saucepan, sprinkle with chopped onions, close the lid, cook over low heat for 20 minutes until the juice is evaporated. Next, add vinegar, let it boil, put it in a colander, cool, put in a bowl, pour the vinegar brine described in the recipe for pickled mushrooms. Pickled champignon mushrooms are prepared according to this method.

When pickling honey mushrooms, the water consumption is three times more than when pickling porcini mushrooms. It is important to ensure that during the pickling process, after boiling the mushrooms, they are chilled. Placed in hot and warm jars, they retain heat for a week, so the brine becomes cloudy, the product turns sour.

How to store pickled mushrooms?

Properly cooked pickled mushrooms can be stored for a long time. When stored for a long time, the marinade may have a sour, pungent taste. Then before use, place the mushrooms in a colander, drain the brine, rinse, boil again.

If mold is found in the jars, drain the product through a colander, rinse with boiling water, prepare a fresh marinade, digest the mushrooms, put them in clean jars, pour the marinade again.

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Marinated mushrooms

Harvesting mushrooms, as well as vegetables or berries, has long been popular. Why not? After all, how nice it is to get a jar of pickled mushrooms in winter, for example, and enjoy their taste with hot potatoes. There are many recipes for pickling mushrooms. I offer you an “unconfused” recipe, that is, I’ll tell you how to quickly pickle mushrooms. Just do not think that because the mushrooms will cook quickly, they will lose their taste. Not at all! Mushrooms will turn out anywhere!

By this recipe you can quickly pickle porcini mushrooms, boletus, boletus, boletus, mossiness mushrooms, chanterelles, greenfinches, honey mushrooms, rows and even champignons

Ingredients:

Mushrooms - 1 kg.;
Acetic acid 30% - 3 tablespoons;
Water - 2 glasses;
Black peppercorns - 12-15 pcs.;
Salt - 3 teaspoons;
Onion - 1 head;
Bay leaf - 2 leaves;
Carrot - 1 small.

Required inventory:

Glass jars;
Metal covers;
Colander;
Large saucepan;
Kettle;
Cutting board;
A spoon.

1. We sort out and wash the mushrooms, if necessary, we disassemble them by type. It is not necessary, for example, to cook boletus with porcini mushrooms, etc. Cut large mushrooms into pieces.

2. Wash the prepared mushrooms with a colander under running cold water.

3. Now pour the mushrooms into an enameled pan, pour clean water into it so that the mushrooms close by two centimeters and put on fire. We cook for half an hour. Boil all kinds of mushrooms! While they are cooking, constantly remove the emerging foam.

4. Now we are preparing the marinade. Cut carrots and onions into slices.

5. Pour 2 cups of water into another saucepan, add spices, salt, prepared carrots and onions to it and boil it all for 10 minutes. At the very end, literally a minute before turning off, add acetic acid to the marinade.

6. Now you need to strain the boiled mushrooms through a colander, rinse them under cold running water and boil in the marinade for 15 minutes.

7. We lay out the pickled mushrooms in sterile jars and immediately roll them up with metal lids (do not forget to sterilize them too).

8. When you serve these mushrooms, season them with a little vegetable oil and garnish with onion rings - to make it tastier.

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Pickling mushrooms or how to pickle mushrooms

MARINATED MUSHROOMS OR HOW TO PICK MUSHROOMS CORRECTLY FOR THE WINTER. MUSHROOMS PICKLE RECIPES.

Many people prefer pickled mushrooms to salted mushrooms, which, thanks to spicy marinade have a special taste and aroma. Almost all edible mushrooms are pickled, with the exception of lactic mushrooms, which have a pungent taste, and russula. For pickling, it is better to select young strong mushrooms, with intact caps no more than 3-5 cm in diameter. Before you start pickling, the mushrooms must be cleaned of the ground, dry twigs and needles. gives bitterness. Mostly hats are used for pickling. If the caps are small, then they are pickled whole, large ones are cut into four parts. The legs are marinated separately. If there are a lot of mushrooms, then they need to be sorted by size and type. Prepared mushrooms are thoroughly washed several times in cold water and dried. This must be done very quickly, as the mushrooms may darken and lose their taste and aroma. After processing, the mushrooms must first be boiled in salt water until they settle to the bottom of the dish. After that, the mushrooms are thrown into a colander or sieve, allowing water to drain, placed in sterilized jars and poured with pre-prepared marinade. Marinating can be cold or hot. When cold pickling, jars are not sterilized. Perhaps the most common cold pickling method used by many is as follows: 3-5 g of salt, 10 g of vinegar, 0.2 g of citric acid, cinnamon, bay leaf, allspice and cloves are added to 1 liter of water. Mushrooms are boiled in this marinade, cooled, poured into glass jars and stored in a cool, dry place. With the hot pickling method, the jars are carefully sterilized over steam. For 1 kg of mushrooms, take half a glass of water, the same amount of vinegar and spices, which are added to boiling water after removing the foam. The marinade is boiled for 30 minutes, stirring constantly, after which it is poured into jars and sealed with lids. Boiled mushrooms are quickly cooled, placed in glass jars and poured with marinade. Observance of some mandatory rules for marinating will help you avoid such unpleasant surprises as swollen jars, mold, souring and darkening of mushrooms. After you have poured the marinade, add a little vegetable oil to each jar. Mushrooms will stay fresh and will not turn brown. Store pickled mushrooms in a cool, dry place and make sure they are completely covered with marinade. In case of mold and turbidity of the marinade, rinse the mushrooms with boiling water and pour in the freshly prepared marinade. You can avoid turbidity of the marinade if you add 100-200 g of vinegar essence at the end of cooking mushrooms (when they settle to the bottom). When boiling mushrooms before pickling, it is very important not to overcook them or undercook them. Undercooked mushrooms, filled with marinade, can subsequently become moldy and sour, and overcooked mushrooms will become flabby and tasteless. To make the marinade transparent, remove the foam from the surface as often as possible during cooking. Put the spices in the marinade when it is completely free of foam. So that the mushrooms do not darken during cooking, add a little powdered citric acid (on the tip of a knife) to boiling water.

MUSHROOMS MARINATED "GRANDMA'S SECRET" Sort fresh mushrooms of small size and rinse thoroughly in cold water. Add salt and mushrooms to boiling water, cook for 20 minutes over low heat. Then carefully remove the mushrooms with a slotted spoon and rinse with cold water. For the marinade, boil water with vinegar, add salt, sugar, pepper, bay leaf, cinnamon, cloves. As soon as the marinade boils, put the mushrooms in it and cook until they become soft. Then cool the marinade, transfer to glass jars, pour a thin layer of vegetable oil. Mushrooms - 5 kg, water - 3 l, salt - 50 g, For marinade: table vinegar - 2 cups salt - 30 g, sugar - 3-5 tsp. l., allspice - 5 peas, bay leaf - 3-5 pcs., cloves - 3-5 pcs.

MUSHROOMS MARINATED "SIMPLE" Mushrooms sort. Clear grass and twigs. Rinse thoroughly in cold water. Cut large mushrooms into small cubes, leave small ones whole. Boil the mushrooms in salted water for 25-30 minutes, counting from the moment of boiling. Separately, prepare the marinade by boiling water with spices for 20-25 minutes. Then drain the water in which the mushrooms were boiled, pour over the marinade and cook for 40 minutes. Then pour the marinade into another bowl, and put the mushrooms in a pre-sterilized jar, pour boiling marinade over it and tightly seal the lid. Mushrooms - 2-3 kg, salt - 200 g, For marinade: salt - 300 g, vinegar essence - 20-30 g, bay leaf - 20 pcs., black allspice - 10 peas

MUSHROOMS MARINATED "GENEROUS GIFT OF THE FOREST" Sort the chanterelles, clean, wash thoroughly in cold water and cut each mushroom into two halves. Boil the prepared chanterelles in a weak solution of vinegar and salt, stirring constantly and removing the foam. When the mushrooms settle to the bottom of the pan, drain the water and put the mushrooms in a sieve. Transfer to jars, pour boiling marinade and cork with a lid. Chanterelles - 1 kg, water - 2 l, vinegar essence - 4 tbsp. l., salt to taste For the marinade: water - 1 l, table vinegar - 1 cup sugar - 2 tsp, salt - 3-4 tsp, bay leaf - 3-5 pcs., allspice - 5- 6 peas, cloves - 3 pcs., Cinnamon - 1-1.5 tsp. cinnamon.

PICKLED MUSHROOMS "NOBLE SNACK" Pour the processed mushrooms with cold water, add vinegar essence, salt, finely chopped garlic. Boil 20 minutes. Then put the mushrooms in a colander to drain the water. Place cooled mushrooms in pre-sterilized glass jars and fill with marinade. Porcini mushrooms - 5-10 kg, water - 3-5 l, vinegar essence - 30 g, salt - 180 g, garlic - 100 g For marinade filling: water - 1 ,5-2 l, salt - 300 g, vinegar essence - 50 g, bay leaf - 15 pcs., cinnamon - 1.5 g, allspice - 10 peas, cloves - 20 pcs.

CRISPY PICKLED COATS Washed and peeled mushrooms blanch in boiling water for 3 minutes, then place in cold water until cool and lay in layers in a barrel or tub, adding spices and salt. After 15 days, rinse the mushrooms in cold water, put in jars and fill with marinade. mushrooms - 10 kg, salt - 200 g, dry dill - 80 g, allspice - 10 peas For marinade: water - 2 l, vinegar essence - 50 g , bay leaf - 5-10 pieces, cloves - 20 pieces

MUSHROOMS MARINATED "THE PROFITABLE HOUSE" Peel and rinse the mushrooms several times in cold water. Cut large mushrooms in half. Peel the onion, cut into rings, mix with mushrooms and vegetable oil. Place the mushrooms in prepared, steamed jars and pour over the hot marinade. Sterilize jars for 20 minutes at a temperature not lower than 100 degrees. Cool the jars after sterilization. mushrooms - 10-15 kg, onions - 1 kg, vegetable oil - 300 g For marinade: water - 5 l, salt - 150 g, table vinegar - 50 g, cinnamon - 10 g, bay leaf - 5 pieces. MUSHROOMS "FRAGRANT" MUSHROOMS Cut off the legs of fresh champignons, rinse thoroughly with cold water several times. Immerse the caps for 2-3 minutes in boiling water, discard in a colander and rinse with cold water. Boil water in a saucepan, salt and put the prepared mushrooms. When the mushrooms sink to the bottom and the brine is clear, add vinegar, bay leaf, pepper and cloves to it. Boil for 10-15 minutes and pour into jars together with mushrooms. Fresh champignons - 2-3 kg, salt - 1-2 tablespoons, water - 3-5 liters, vinegar - 2 tablespoons, bay leaf - 3 pcs. , allspice - 5 peas, cloves - 3 pcs

MARINATED "GARLIC" BUTTER Dip peeled and washed butternuts for 2-3 minutes in boiling salted water, then discard in a colander and rinse with cold water. After processing, separate the films from the caps. Prepare the marinade separately. Bring the water to a boil, add salt, put the mushrooms and cook over low heat. At the end of cooking, add allspice, 8% vinegar, sugar. Boil the mushrooms in the marinade for 15 minutes. Then carefully remove the mushrooms from the marinade with a slotted spoon and refrigerate. Strain the marinade several times. Sterilize the jars over steam for 5-10 minutes, add chopped garlic to each, put the mushrooms and pour the marinade. 1 tbsp, sugar - 2 tsp, allspice - 5 peas, garlic - 3 heads

MUSHROOMS MARINATED "HOST OF THE FOREST" Blanch milk mushrooms soaked in water in boiling water for 3 minutes. Then cool and cut into medium-sized pieces. Lay the mushrooms in layers in a glass jar or barrel, add salt and spices, you do not need to add water, as the mushrooms will give juice themselves. After such a preliminary salting (20 days), rinse the mushrooms in cold water and pour the marinade. Milk mushrooms - 10 kg salt - 500 g, For the marinade: water - 2-2.5 l, vinegar essence - 50 g, bay leaf - 10 pcs. , allspice - 15-20 peas, cloves - 10 pcs.

PICKLED VALUI Boil the valui cleaned and washed in cold water in salted water for 25 minutes, counting from the moment of boiling. Drain the water and immerse the mushrooms in cold water to cool. Prepare the marinade. Add salt, acetic acid, finely chopped garlic, allspice, bay leaf, currant leaves to boiling water, boil the marinade for 15 minutes over low heat with the lid closed. Place the mushrooms in a jar in layers and fill with hot marinade. Valui - 10 kg, salt - 2-3 tbsp. l., For marinade: salt - 300 g, vinegar essence - 30-50 g, bay leaf - 15 pcs., finely chopped garlic - 3 tbsp., currant leaves - 10 pcs., allspice - 20 peas.

MUSHROOMS MARINATED "FRIENDLY NEIGHBORHOODS" Carefully sort out boletus, boletus and chanterelles, wash in cold water. Before cooking, pour the mushrooms with boiling water for 10 minutes. Then recline in a colander, cool and rinse in cold water acidified with vinegar. Prepare the marinade. Boil water, add vinegar essence, salt, allspice, sliced carrots and bay leaf. Boil the filling for 20 minutes. Cut the cooled mushrooms into cubes, place in sterilized jars and fill with the finished marinade. Aspen mushrooms - 2 kg, boletus mushrooms - 3 kg, chanterelles - 2 kg, For marinade: vinegar essence - 30 g, water - 5 l., salt - 400 g, fragrant pepper - 10 peas, medium-sized carrots - 3 pcs., bay leaf - 3 pcs.

MUSHROOMS PICKLED ASSORTED

dill - 3 pcs., apple cider vinegar - 200 g, water - 1 l, salt - 50 g, sugar - 70-100 g, black peppercorns - 6 pcs. Boil different types of mushrooms (in any ratio) in boiling salted water (30 g per 1 kg of mushrooms) for 8-10 minutes, drain in a colander, rinse with hot water. For the marinade, dissolve salt and sugar in boiling water, add pepper and dill (umbrellas), boil for 5 minutes. Strain the brine, bring to a boil again, pour in the vinegar. Pour boiled mushrooms with hot marinade and cook at a low boil until they settle to the bottom. Arrange the mushrooms in dry heated jars, filling them 1 cm below the neck. Pour in the marinade so that it completely covers the mushrooms, refrigerate. Wrap the necks of the jars with parchment and tie with a thread. Store in a cool place.

MUSHROOM CONCENTRATE mushrooms - 1 kg, water - 0.5 l, salt - 60 g. Finely chop the peeled and washed mushrooms, pour 300 g of water, add salt and cook under a lid over low heat until softened. Then pour in the remaining water, cook the mushrooms for another 15 minutes. Grind the boiled mushrooms together with the broth with a blender, transfer the mass to a wide saucepan and evaporate until the mass thickens slightly. Pour the hot mass into half-liter jars, filling them 1 cm below the neck level. Cover jars with lids, sterilize for 40 minutes. After 2 days, carry out the second sterilization (45 minutes), for long-term storage - after another 2 days - the third sterilization (also 45 minutes). Store the concentrate in a cool place.

At the beginning of autumn, mushrooms are at their peak in the forests, and mushroom pickers return from their “quiet hunt” with full buckets and baskets of these wonderful gifts of nature. As a result, the collected trophies need to be used somehow: something goes for frying, something for drying, but most of the collected mushrooms, as a rule, are pickled or salted. Today we will talk about 5 best recipes pickled mushrooms.

Pickling any mushrooms in general is not difficult, but you need to know some of the features of this method of harvesting mushrooms. You can pickle porcini mushrooms, greenfinches, goats, chanterelles, butterflies, mossiness mushrooms, rows, mushrooms, aspen mushrooms, boletus mushrooms, russula, fatty mushrooms, champignons and other mushrooms. It is important that when pickling, some types of mushrooms should be prepared following certain rules:
If the mushrooms are small, they are pickled whole, you need to cut off only the lower part of the leg;
Large mushrooms during pickling, as a rule, are cut into 3-4 parts;
In the case of boletus and porcini mushrooms, the legs must be marinated separately from the hats;
Peel off the skin before pickling;
Valui are soaked for several hours before cooking.

PICKLE MUSHROOMS: SUBTLETS AND STAGES.

The first stage: sorting mushrooms. First, mushrooms need to be sorted by different types, because, as noted above, different mushrooms need to be prepared for pickling in different ways. Also, you can not boil and pickle some mushrooms together - it is best to do this separately by type.

You can’t cook butternuts together with aspen mushrooms, because. the first will darken and become unattractive. Boletus mushrooms cannot be cooked with porcini mushrooms and aspen mushrooms, because. they can be digested, and white and boletus - undercooked.

Second step: soaking. To make it easier, more thorough and easier to clean the mushrooms from dirt and debris, it is better to soak them in cold water for a while, this water can also be salted - everything unnecessary will fall behind even better, it will float.

Do not keep mushrooms in water for a long time - they can absorb excess water.

Fourth stage: cooking and marinating. It is recommended to boil any mushrooms before pickling, this will eliminate the risk of poisoning and guarantee that the workpiece will not deteriorate, but there are two options: preliminary and not preliminary boiling. The method without preliminary boiling is that the mushrooms are placed in boiling salted water, to which vinegar is also added, boiled and then seasoned with spices and marinated in the same water. The pre-boiling method consists in the fact that the mushrooms are first boiled in salted water (2 tablespoons of salt per 1 liter of water) until cooked, then dried, cooled, put in jars and poured with pre-cooled marinade.

With the method without preliminary boiling, mushrooms need to be boiled for different times depending on their type, the time is counted from the moment when the mushrooms put into boiling water boiled again: mushrooms with dense pulp (champignons, boletus, porcini, etc.) are boiled for 20- 25 minutes, legs of boletus and white - 15-20 minutes, honey mushrooms and chanterelles - 25-30 minutes, 10-15 minutes cook mushrooms, boletus and boletus.

MUSHROOMS PICKLE RECIPES.

There are a lot of mushroom pickling recipes, we will talk about the five most versatile and simple recipes, according to which you can harvest only tasty and mouth-watering mushrooms.
Recipe for pickling any mushrooms without pre-boiling

You will need: for 1 kg of mushrooms 2/3 cup of vinegar 8% and 1/3 cup of water, 1 tbsp. salt, spices - 5 peas of allspice, 1 tsp. cinnamon, 1 tsp sugar, cloves, bay leaf.

How to pickle any mushrooms without boiling. Prepare the mushrooms in accordance with the recommendations for the type, bring water with vinegar and salt to a boil in a saucepan, dip the mushrooms into it and bring to a boil. After boiling, cook the mushrooms until tender.

You can also determine that the mushrooms are ready by this sign: the finished mushrooms sink to the bottom of the pan, and the broth becomes transparent.

3-5 minutes before the mushrooms are ready, you need to add all the spices, then the pan is removed from the stove, everything cools and is laid out in sterilized jars. Then you need to pour a little vegetable oil into the jars and cork them with sterilized plastic lids.

Never roll pickled mushrooms with metal lids - experts do not recommend doing this because of the risk of botulism.

RECIPE FOR PICKLE MUSHROOMS WITH PRELIMINARY BOILING.

You will need: for 1 liter of water 60 g of salt, 10 black peppercorns, 5 cloves and bay leaves, star anise, cinnamon, garlic, 40 ml of 80% acetic acid.

How to pickle boiled mushrooms. Mushrooms need to be prepared and boiled in salted water (2 tablespoons of salt per liter of water) until tender, put in a colander, then put in sterilized jars. Having combined all the ingredients indicated in the recipe, excluding vinegar, you need to boil them after boiling for half an hour at a low boil, then the marinade is cooled, vinegar is poured into it, mushrooms are poured with marinade, a little vegetable oil is poured into each jar on top, covered with boiled plastic lids and the mushrooms are removed cold for storage.

Best of all, such a marinade is suitable for chanterelles, butter, mushrooms and russula.

RECIPE FOR PICKLE AGIL OR CHANTERELLES WITH GARLIC.

You will need: for 1 liter of marinade - 1 liter of water, 5-6 black peppercorns and 2-3 allspice peas, 2 clove buds, 1-2 bay leaves, 1.5 tbsp. sugar and salt, 1 tsp. vinegar essence, for 1 jar 1l - 1 kg of mushrooms, 1-2 cloves of garlic, 1 dill umbrella or its seeds.

How to pickle mushrooms with garlic. Cut off the legs of the mushrooms, cutting them off at a distance of 1 cm from the cap, pour cold water, leave for an hour, rinse thoroughly, dry, salt, pour cold water, put on the stove, bring to a boil and boil for 30 minutes, constantly removing the foam. Pour water for the marinade into a saucepan, add spices, sugar and salt, try - the marinade should be a little salty, bring to a boil, pour in the vinegar, boil for 5 minutes, taste. Throw the cooked mushrooms in a colander, rinse, put in a saucepan, pour boiling marinade, leaving it 500 ml, put the saucepan back on the fire, bring to a boil and boil the mushrooms in the marinade for 15-20 minutes. Cut the garlic into thick slices, sterilize plastic lids and jars, put dill, garlic in each umbrella, put mushrooms on top, filling the jar up to the shoulders, pour the remaining boiling marinade to the top, cover with lids, turn over and leave to cool, wrapping the jars with something then warm.

Harvested mushrooms can deteriorate in this way due to insufficient amount of vinegar or salt, poor sterilization of lids and jars, too warm temperature in the room where they are stored. The cloudiness of the marinade will indicate that the mushrooms have deteriorated, in no case should such mushrooms be eaten, they will have to be thrown away.

RECIPE FOR MARINING MELLOWS, BOLTES, BOLDOBROWS OR CEP MUSHROOMS.

You will need: for 1 kg of mushrooms 20 g of salt, 60-70 ml of acetic acid 30%, 1-2 glasses of water, 12 black peppercorns and 5 allspice, 2 bay leaves, ½ tsp. sugar, onion, pinch of nutmeg.

How to pickle boletus, boletus, porcini mushrooms or mushrooms. Peel and rinse the mushrooms, after soaking them in water, prepare, chop, put in a saucepan, salt, pour in a little water and bring to a boil, boil for 5-10 minutes, put spices and chopped onion, boil until tender, pour vinegar at the end of cooking . Arrange the mushrooms in sterilized jars and seal with sterile lids.

The last recipe for pickled mushrooms is quick, you can eat such prepared mushrooms after 3 days, but they should be stored in the refrigerator for no more than 1 month.

QUICK RECIPE FOR MARINING WHITE MUSHROOMS.

You will need: 700g mushrooms, 5-7 clove buds, 3 bay leaves, 2-3 sprigs of fresh thyme / oregano / marjoram / savory / parsley / celery / basil leaves, 1 onion, 0.75 cups of water, 1/3 cup of white wine vinegar, 1 tbsp. sea salt, 1.5 tsp allspice peas.

How to pickle mushrooms quickly. It is good to sort, clean, rinse the mushrooms with cold water, leave the small ones whole, chop the large ones, finely chop the onion, put the washed greens on the bottom of the sterilized jar. Combine the mushrooms and all the ingredients, excluding greens, in a saucepan, bring to a boil, reduce the heat to low, simmer for another 15 minutes, then let cool slightly. Pour the mushrooms with marinade into a jar, let cool, close with a nylon lid, put in the cold for storage.

RULES OF MUSHROOMS MARINING.

Always boil mushrooms for 15-30 minutes before marinating by placing them in already boiling water.

Do not roll pickled mushrooms with metal lids.

Before use, pickled mushrooms must be aged for at least 25-30 days to achieve optimal taste.

Store any pickled mushrooms for no more than 6-12 months in a dark, dry place.

Before use, pickled mushrooms must be boiled: put in a saucepan and add a little cold boiled water, boil for 25 minutes, then add vinegar to taste / citric acid and salt, boil for another 5 minutes.

My pickled mushrooms are always praised by neighbors and acquaintances, and everyone asks for the recipe. So I want to share this wonderful recipe with everyone.

This pickling method is perfect for any mushrooms, since it is the taste of the marinade that ultimately affects the taste of pickled mushrooms.

For pickling, ideally, small-sized mushrooms are suitable (even small ones are better - calibrated). But most importantly, the mushrooms must be strong so that after cooking they do not turn into a shapeless mass.

If you want to pickle assorted, then it is better to boil each type of mushroom separately. Then each type of mushroom after cooking will have its own color. In jars, they can be laid out in layers. They will look very nice both in a jar behind glass and on a plate on the table.

So let's start the process. Mushrooms are sorted, cleaned, washed. If the mushrooms are large, cut the caps into several parts, cut off the legs.

We put the mushrooms in cold salted water, bring to a boil and cook for 20 minutes. Mushrooms do not need to be digested. Be sure to remove the foam. Then we drain the mushrooms, pour the finished hot marinade over and let it boil for another 5 minutes. By the way, the drained mushroom broth can be used for soup or frozen for the winter.

Now for the marinade.

For 1 liter water:

salt - 2 tablespoons with a slide,

sugar - 3-5 tablespoons,

black peppercorns - 10-12 pcs.,

sweet peas - 6-8 pcs.,

cloves - 5-7 pcs.,

bay leaf - 2-3 pcs.,

vinegar 9% -10- 12 tablespoons or essence - 2.5-3 teaspoons.

We leave the mushrooms for a day to soak in the marinade (in a cool place).

During this time, mushrooms can be tasted. You may want to add something for taste. Don't rush with vinegar. The lack of pungency is sometimes deceptive. It's better to add a little sugar. In general, you can experiment with taste in a separate dish. Pour marinade into a mug - add something there, stir it, try it. But according to this recipe, everything usually turns out delicious right away.

How to determine how many mushrooms how much marinade? My mushrooms don't float. Banks are filled with mushrooms very densely.

Mushrooms must be boiled in the marinade in which they have lain for a day, put hot in sterile jars and close (roll up) with lids. Sterilization is not required.

Before serving, drizzle with fragrant vegetable oil and sprinkle with onions.

Bon appetit and successful "silent" hunting!

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Properly cooked pickled mushrooms can be stored for two years or more. Only jars with pickles should be placed in a dark and not too warm room.

In principle, almost any edible mushrooms are suitable for pickling, but most often those varieties are used that, for some reason, cannot be preserved in another way (for example, frozen or dried). Usually fly mushrooms, butter mushrooms and, of course, mushrooms are rolled into jars, although the latter can be frozen. Only chanterelles do not tolerate pickling - they become grassy in taste and even resemble a rag.

How to pickle the gifts of the forest? It is quite simple: cook until fully cooked, pour in brine, add spices to taste, put in a sterilized container and roll up the lid.

It is important that when pickling, some types of mushrooms should be prepared following certain rules:

If the mushrooms are small, they are pickled whole, you need to cut off only the lower part of the leg;
Large mushrooms during pickling, as a rule, are cut into 3-4 parts;
In the case of boletus and porcini mushrooms, the legs must be marinated separately from the hats;
Peel off the skin before pickling;
Valui are soaked for several hours before cooking.

Recipe for pickling any mushrooms without pre-boiling

You will need: for 1 kg of mushrooms 2/3 cup of vinegar 8% and 1/3 cup of water, 1 tbsp. salt, spices - 5 peas of allspice, 1 tsp. cinnamon, 1 tsp sugar, cloves, bay leaf.

Never roll pickled mushrooms with metal lids - experts do not recommend doing this because of the danger of

wikigrib.ru

Marinated mushrooms

According to this recipe, you can quickly pickle porcini mushrooms, boletus, boletus, boletus, mossiness mushrooms, chanterelles, greenfinches, honey mushrooms, rows and even champignons

Ingredients:

Mushrooms - 1 kg.;
Acetic acid 30% - 3 tablespoons;
Water - 2 glasses;
Black peppercorns - 12-15 pcs.;
Salt - 3 teaspoons;
Onion - 1 head;
Bay leaf - 2 leaves;
Carrot - 1 small.

Required inventory:

Glass jars;
Metal covers;
Colander;
Large saucepan;
Kettle;
Cutting board;
A spoon.

1. We sort out and wash the mushrooms, if necessary, we disassemble them by type. It is not necessary, for example, to cook boletus with porcini mushrooms, etc. Cut large mushrooms into pieces.

2. Wash the prepared mushrooms with a colander under running cold water.

4. Now we are preparing the marinade. Cut carrots and onions into slices.

6. Now you need to strain the boiled mushrooms through a colander, rinse them under cold running water and boil in the marinade for 15 minutes.

7. We lay out the pickled mushrooms in sterile jars and immediately roll them up with metal lids (do not forget to sterilize them too).

8. When you serve these mushrooms, season them with a little vegetable oil and garnish with onion rings - to make it tastier.

Tell friends.

queen-time.ru

How to clean mushrooms?

Unpeeled mushrooms do not lie for a long time, quickly become unusable. It happened more than once in the forest, you find yourself in a clearing, there are so many mushrooms that you don’t know how to carry them away. And upon returning home, you realize that they need to be processed urgently, you can’t eat everything at once. It's time to think about the cold season, when you can put a plate of pickled mushrooms on the table for the New Year's holiday.

You will need: salt, vinegar, sugar, cinnamon, allspice, cloves, cumin, bay leaves, fresh vegetables - onions, celery, parsley, carrots, garlic.

The best mushrooms for this method of preservation are considered boletus, boletus, boletus, porcini, mushrooms. Use young, strong, without damage by worms. Marinate each type separately.

Cut large hats into several parts, legs into small pieces of 2-3 cm each. Better suited for marinating hats, but legs can also be used, but cooked separately.

How to pickle mushrooms at home?

You can pickle mushrooms according to two recipes: boil in a marinade, or boil in salt water, cool, and only then pour the marinade.

Pour water into an enameled saucepan, calculation for 50 gr. salt and a liter of water, cook mushrooms until tender. Before the end of cooking (3 minutes), diluted vinegar essence is poured (5 g per liter of water for porcini mushrooms, for the rest - 3 g).
Cooking time depends on the type of mushrooms, their age and size. In most cases, 8-10 minutes from the moment of boiling is enough for mushrooms to cook. Mushrooms with a dense structure (porcini, boletus, champignons) are cooked longer, about 20 minutes, the same number of legs, mushrooms, chanterelles. The foam that occurs during the cooking process is removed with a slotted spoon. This will give you a clear marinade.
As soon as the marinade begins to lighten, the foam disappears, the mushrooms are at the bottom, cooking stops. 2 minutes before the end, put 5 peas of allspice, cloves, bay leaf, a teaspoon of sugar. Spices are introduced only into the purified marinade, without foam.
Ready pickled mushrooms are immediately cooled in a wide bowl, covered with gauze, packed in jars, poured with the rest of the marinade, covered with plastic lids.

pickled mushroom recipe

According to this method, there is another recipe for pickling mushrooms.

In a saucepan based on 1 kg. raw mushrooms need - 0.5 cups of water, salt, 0.5 cups of table vinegar, then spread the prepared mushrooms, start cooking.

Method two

For 1 kg. raw mushrooms - you will need half a glass of water, the same amount of table vinegar, 1.5 tbsp. tablespoons of salt, 3 bay leaves, pepper, cloves, dill, cinnamon - to taste (about 0.1 g of each type). Mushrooms are boiled for 20 minutes, spices are added to boiling water.

You can boil the mushrooms in salted water, cool, and then add the marinade (1/2 liter jar).

Mushroom marinade recipes:

For 1 liter of water - 5 gr. salt, citric acid - 0.4 g, vinegar essence - 8 g, 2 pcs. cinnamon and cloves, allspice - 3 pcs.

How to pickle mushrooms - mushrooms and mushrooms?

How to store pickled mushrooms?

If mold is found in the jars, drain the product through a colander, rinse with boiling water, prepare a fresh marinade, digest the mushrooms, put them in clean jars, pour the marinade again.

zhivem-legko.ru

Pickled Homemade Mushroom Recipes

Who doesn't love flavorful pickled mushrooms? Pleasant sharpness and mouth-watering spices are perfectly combined with the soft, but rather dense structure of the mushroom, besides, it is an excellent ingredient for creating light snacks and some salads.

Autumn and early spring is a great time for all mushroom pickers, it is during this period, with a certain level of skills, that you can collect full baskets of mushroom happiness. And, of course, you need to figure out where to use all this wealth! Some will go for frying, some for drying, but what about the rest?

Mushrooms, unfortunately, are a perishable product, which is probably why they are often salted or pickled. Only such long-term harvesting methods allow you to enjoy delicious homemade mushrooms at any time.

Pickled homemade mushrooms are a delicious and, by the way, easy-to-make dish, but in order for it to turn out really successful, it is important to get acquainted with some of the features of their preparation.

Pickling is a reliable way to prepare food for the future, thanks to the creation of an acidic environment, as well as preliminary thermal processing, it provides an environment unfavorable for the growth of all kinds of bacteria.

And, therefore, it is absolutely safe to eat such mushrooms, the main thing, of course, is that they are not initially poisonous, and therefore be careful when collecting. Most often, tubular mushrooms are used for pickling - these are white, boletus, boletus, boletus and others.

You can use some lamellar species, for example, mushrooms or rows. But, if you are not a fan of mushroom hunting, and pickled delicacies are quite to your liking, then the easiest way is to pickle ordinary champignons, which you can always buy in the store.

If you don’t know how to cook delicious pickled mushrooms, then it doesn’t matter, because there are many a variety of recipes for every taste, the most popular of which we will definitely tell you. Let's start with the preparation of mushrooms: first they need to be sorted by type, because different varieties are not recommended to be cooked and pickled, so to speak, in one boiler.

For example, boletus mushrooms cannot be boiled with oils, as the latter will darken and, thereby, acquire an extremely unpresentable appearance. Boletus mushrooms do not believe with boletus or porcini mushrooms, since the former can be digested, and the latter, on the contrary, undercook.

To make it easier, sort the mushrooms by size. In general, small mushrooms are more suitable for high-quality pickling, but if it turns out that you come across only large ones, it’s okay, just cut them into 3-4 parts.

For these purposes, try to select only strong and young mushrooms, naturally, not wormy and without dark marks. The lower part of the leg is cut off, the mushrooms must be thoroughly washed and rid of debris, which is easiest to do by soaking: take a container of cold water, put the mushrooms there and leave for a while.

Water, by the way, can be slightly salted, then all unnecessary will go away faster. And yet, be careful, you should not keep them in the water for a long time, as they can be very saturated with water.

The next few steps are boiling and marinating. By the way, some mushrooms also need to be additionally prepared: for example, the upper skin is first removed from the oil, but in the case of porcini mushrooms, the caps must be separated from the legs and marinated separately.

Before pickling, it is recommended to boil any mushrooms, which will eliminate the risks of poisoning or damage to the workpiece. There are two options here: mushrooms are boiled in advance or immediately before pickling, which, of course, affects the amount of option spent. And therefore, to whom everything needs to be done quickly, the option with pre-cooking is hardly suitable.

Recipe for pickled mushrooms without pre-cooking

So, let's take an example of how to pickle the most delicious mushrooms without boiling them first. You can use any type of mushroom, depending on which the cooking time will vary. So what we need:

mushrooms - 1 kg;
water - 1/3 cup;
vinegar 8% - 2/3 cup;
salt - 1 tbsp. a spoon;
spices (allspice, cinnamon, cloves, sugar and bay leaf).

Mushrooms must be prepared in advance, depending on the type, in the manner described above. Pour water and vinegar into the pan, add salt, dip the prepared mushrooms into it and bring them to a boil. After boiling, reduce the heat and boil them until cooked, the degree of which is easiest to determine by this sign: the broth becomes transparent, and the mushrooms sink to the bottom.

5 minutes before readiness, all the spices must be added to the broth: a teaspoon of sugar and the same amount of cinnamon, 5-6 peppercorns, a little cloves and a couple of bay leaves are enough. Then the pan is removed from the fire, the contents are cooled and laid out in jars, sterilized in advance.

Recipe with pre-cooking

Best of all, this recipe is suitable for marinating butter, chanterelles or mushrooms. So what we need:

For 1 liter of marinade:

water - 1 l;
allspice - 10 peas;
cloves - 5 pcs.;
acetic acid 80% - 40 ml;
bay leaf, cinnamon, star anise;
garlic - 2-3 cloves.

Mushrooms must first be boiled in salted water: for this, we prepare them and put them in a saucepan (2 tablespoons of salt per liter of water). Boil until cooked, then recline in a colander, let cool and pack in sterilized jars.

Next, we prepare the marinade - for this, all the spices without vinegar listed in the recipe must be boiled for 30-40 minutes. Then the marinade must be cooled and vinegar added to it. Boiled mushrooms are poured with the prepared mixture, and a little vegetable oil is added to each jar on top. We close the mushrooms with sterilized lids and put them in the cold for long-term storage.

A few more points:

In order for the finished mushrooms to reach their optimal taste and aroma, they must be kept in jars for at least one month.
So that the mushrooms do not darken during cooking, the pulp can be sprinkled with lemon juice.
You can store such marinades for no more than 6-12 months in a dry and cool dark place.

brjunetka.ru

Pickled Mushrooms: 5 Best Recipes

Today we will talk about the 5 best pickled mushroom recipes.

If the mushrooms are small, they are pickled whole, you need to cut off only the lower part of the leg; Large mushrooms, when pickling, are usually cut into 3-4 parts; In the case of boletus and porcini mushrooms, the legs must be pickled separately from the caps; ;Valui are soaked for several hours before cooking. MUSHROOMS MARINING: STUFF AND STAGE

The first stage: sorting mushrooms. First, mushrooms need to be sorted into different types, since, as noted above, different mushrooms need to be prepared for pickling in different ways. Also, you can not boil and pickle some mushrooms together - it is best to do this separately by type.

Do not keep mushrooms in water for a long time - they can absorb excess water.

MUSHROOMS PICKLE RECIPES

There are a lot of recipes for pickling mushrooms, we will talk about the five most versatile and simple recipes, according to which you can harvest only delicious and mouth-watering mushrooms.

RECIPE FOR MARINING ANY MUSHROOMS WITHOUT PRIOR BOILING You will need: for 1 kg of mushrooms 2/3 cup of vinegar 8% and 1/3 cup of water, 1 tbsp. salt, spices - 5 peas of allspice, 1 tsp. cinnamon, 1 tsp sugar, cloves, bay leaf.

You can also determine that the mushrooms are ready by this sign: the finished mushrooms sink to the bottom of the pan, and the broth becomes transparent.

Never roll pickled mushrooms with metal lids - experts do not recommend doing this because of the risk of botulism.

RECIPE FOR MUSHROOMS MARINING WITH PRE-BOILING You will need: for 1 liter of water 60 g of salt, 10 black peppercorns, 5 cloves and bay leaves, star anise, cinnamon, garlic, 40 ml of acetic acid 80%.

Best of all, such a marinade is suitable for chanterelles, butter, mushrooms and russula.

RECIPE FOR PICKLE AGIL OR CHANTERELLES WITH GARLIC

You will need: for 1 liter of marinade - 1 liter of water, 5-6 black peppercorns and 2-3 allspice peas, 2 clove buds, 1-2 bay leaves, 1.5 tbsp each. sugar and salt, 1 tsp. vinegar essence, for 1 can of 1 l - 1 kg of mushrooms, 1-2 cloves of garlic, 1 dill umbrella or its seeds.

RECIPE FOR MARINING MELLOW MELLOWS, BOLTES, BOBBEL OR CEP MUSHROOMS You will need: for 1 kg of mushrooms 20 g of salt, 60-70 ml of acetic acid 30%, 1-2 glasses of water, 12 black peppercorns and 5 allspice, 2 bay leaves, ½ tsp. sugar, onion, pinch of nutmeg.

The last recipe for pickled mushrooms is quick, you can eat such prepared mushrooms after 3 days, but they should be stored in the refrigerator for no more than 1 month.

QUICK RECIPE FOR MARINING ANY MUSHROOMS You will need: 700g mushrooms, 5-7 clove buds, 3 bay leaves, 2-3 sprigs of fresh thyme / oregano / marjoram / savory / parsley / celery / basil leaves, 1 onion, 0.75 cups of water, 1 / 3 cups white wine vinegar, 1 tbsp. sea salt, 1.5 tsp allspice peas.

RULES FOR MUSHROOMS PICKLE

Always boil mushrooms for 15-30 minutes before marinating by placing them in already boiling water.

Do not roll pickled mushrooms with metal lids.

Before use, pickled mushrooms must be aged for at least 25-30 days to achieve optimal taste.

Store any pickled mushrooms for no more than 6-12 months in a dark, dry place.

Before use, pickled mushrooms must be boiled: put in a saucepan and add a little cold boiled water, boil for 25 minutes, then add vinegar / citric acid and salt to taste, boil for another 5 minutes.

talumala.com

Marinated instant mushrooms | Miracle Chef

Continuing the theme of autumn homemade preparations, we offer a recipe for pickled mushrooms fast food. How to pickle mushrooms at home quickly?

The procedure for pickling mushrooms at home does not raise questions, difficulties may arise when choosing a mushroom variety for pickling.

For quick pickling of mushrooms at home, many different types are suitable: honey mushrooms, rows, porcini mushrooms, butterflies, aspen mushrooms, champignons, boletus mushrooms, oyster mushrooms, boletus, mushroom platter, volnushki.

Advice from the Miracle Chef. Most of the noble mushroom species are suitable for pickling mushrooms at home, but wormholes are often found in obabki, and therefore, you need to be extra careful when pickling obabki mushrooms.

This recipe for pickled mushrooms with onions is instant. The recipe for marinade with vinegar is reliable, safe, you can use it without any restrictions, pickling at home wild mushrooms chanterelles, milk mushrooms, rows, pigs, which are harvested in the forest, in glades, bought at the market or store.

Find out: HOW TO PREPARE MUSHROOM CAVIAR FROM AGRICULTURE FOR THE WINTER - a recipe + reviews of hostesses.

How to pickle mushrooms? Home cooking technology for pickled mushrooms is simple - this is a hot pickling method. Recipes differ in the composition of the marinade: it can be with vinegar or contain citric acid in the ingredients of the recipe. Mushroom marinade recipes differ in the proportions of salt, sugar, water, and vinegar.

Housewives use this recipe for pickled mushrooms in winter, summer, autumn, summer, when you need to quickly pickle mushrooms for festive salad or make a mushroom snack for every day.

You need to sort mushrooms for pickling by type, that is, in one jar of only one type. The recipe ingredients are designed for 1 liter jar of mushrooms and marinade.

Ingredients for quick pickling mushrooms with onions

mushrooms - 700 g;
fresh thyme - 2-3 sprigs;
onion - 1 pc.;
allspice peas - 1.5 tsp;
clove buds - 5-7 pcs;
bay leaf - 3 pcs.;
sea salt - 1 tbsp;
white wine vinegar - a third of a glass;
water - 0.75 cups.

Instant pickled mushroom recipe in a day

We carefully sort, clean and wash the mushrooms in cold water. Small ones are left whole, large ones are cut into halves or quarters.
Finely chop the onion.
Thyme is placed immediately on the bottom of a clean, sterilized jar.
Combine all other ingredients except thyme in a saucepan and bring to a boil.
Reduce the heat to low and simmer the marinade for 15 minutes.
Pour the boiled, slightly cooled mushrooms together with the marinade into a jar. Cool down.
After that, close the jar with a nylon lid and put it in the refrigerator. Mushrooms can be eaten in a day.

These quick and easy pickled mushrooms are stored in the refrigerator for a month.

Thyme in the ingredients can be replaced with any herb or a combination of it to taste - oregano, marjoram, savory, parsley, celery leaves, basil.

miraculous-povar.com

A simple and tasty appetizer: salad or cold kebab with juicy meat and crispy pickled onions - it's not just delicious, it's unrealistically delicious.

The meat is so aromatic that the appetite wakes up immediately. After a minute, nothing remains on the table from the snack. The meat is juicy, with a sweet and sour taste - simply divine. And a bite with crispy pickled onions - in general, you will eat your mind. Great appetizer for anyone holiday table: Try it, you will like it.

Composition of products

500 grams of meat (beef or pork);
3 heads of onions;
a bunch of cilantro, parsley or basil;
chili pepper - optional.

For the marinade

50 milliliters of boiled water;
90 milliliters of lemon juice;
two tablespoons of balsamic vinegar;
45 grams of granulated sugar;
1.5 teaspoons of salt;
4 tablespoons of refined vegetable oil;
half a teaspoon of black ground pepper and marjoram;
one teaspoon of parsley;
a quarter teaspoon of chili pepper flakes.

Step by step cooking process

To cook delicious meat for salad, you need to put meat (I have pork tenderloin) in a pot of boiling water, add a couple of bay leaves, a few black peppercorns, a peeled onion head and a couple of clove buds.

Cook the meat until cooked: 40-50 minutes after boiling. The most important thing is not to overcook the meat: it must remain juicy.

Cook over medium heat, with the lid closed. Salt at the end of cooking. After the meat is cooked, take it out on a plate and let it cool.

Prepare the marinade: pour lemon or lime juice into a bowl, add water, granulated sugar, salt, balsamic vinegar, vegetable oil, all spices (according to the recipe) and a little black pepper. Mix everything well until sugar and salt are completely dissolved.

Peeled onion heads are chopped on a special grater, or cut with a knife into very thin rings. Cut the meat into pieces of medium size, not very thin.

Put in a bowl in layers: onion, on it - meat, and continue in this order until the ingredients run out. The last layer should be onions.

Pour the marinade over, cover the bowl with cling film and refrigerate for at least four hours. Periodically we take out and mix: carefully so that the meat does not break.

After four hours, we take out a bowl of meat from the refrigerator and add pre-chopped greens and a little chili pepper to it.

If you do not like spicy dishes, then add a little sweet pepper: for beauty and aroma. Mix everything well - and you can serve.