Ingredients for Cooking Pickled Mushrooms with Onions
- Mushrooms (butterfish, honey mushrooms, champignons, porcini mushrooms) 2.5 kilograms
- Onions 2-3 pieces (large)
- 2-4 cloves garlic
- Salt optional
- Vinegar 9% optional
- Citric acid optional
For 1 liter of marinade
- Vinegar 9% 4 tablespoons
- Ground cinnamon 1 gram
- Clove 1 piece
- Bay leaf 2 pieces
- Salt 1 tablespoon
- Sugar 2 tablespoons
- Allspice 5 peas
- Black pepper 5 peas
- Main Ingredients Mushrooms
- World Cuisine
Saucepan, lid for saucepan, colander, kitchen knife, cutting board, ladle, sterilized glass jars and lids, can opener, hot pot holders.
Cooking pickled mushrooms with onions:
Step 1: prepare the mushrooms.
Take the mushrooms of your choice and sort them out, cleaning them from twigs, earth, dirt and other plant debris. In no case do not forget to remove parts of the mushrooms damaged by various forest inhabitants. Then thoroughly rinse your beauties and clean the legs with a knife. In butter, you also need to remove the top film from the cap, prying it with the edge of the blade.
After washing and cleaning, put the mushrooms in a large pan filled with water with a small amount of citric acid diluted in it. After that, divide especially large specimens into several parts, while small ones are unnecessary to cut. Rinse the ingredients again with clean water.
Immerse the mushrooms in a pot of cold water, add a little salt to them and put everything on fire. Bring to a boil, and then drain the liquid.
Pour the slightly boiled mushrooms left in the pan in a large amount of boiled hot water, in which salt and citric acid are again dissolved in the following proportions: for 1 liter of water - 1 teaspoon of citric acid and 1 tablespoon of salt. Bring to a boil and, slightly reducing the heat, cook mushrooms for 20-25 minutes. At the very end of cooking, pour a little more vinegar.
During cooking, the mushrooms should drown, settle to the bottom, then drop them into a colander and wait until the excess liquid drains.
Step 2: prepare onions and garlic.
While the mushrooms are boiling, it's time to prepare the onions and garlic. Everything is simple here, just peel the vegetables from the husk, and then rinse with cold water. Cut the onion into thick half rings, and the garlic cloves into halves.
Step 3: prepare the marinade.
When all the other ingredients have been prepared, you can begin to cook the marinade. To do this, pour water into a large enameled pan, and dissolve sugar and salt in it, in the proportions indicated in the list of ingredients. Put the future marinade on the fire and bring to a boil. Pour cinnamon, cloves, black and allspice, bay leaf, and onion with garlic directly into boiling water. Turn down the power and continue cooking for another 5-7 minutes.
Step 4: cook the mushrooms in the marinade.
Bring the marinade to a boil and dip the mushrooms in it. Stir and continue to boil until the liquid boils again. Then turn down the power by setting medium heat and cook more 20-25 minutes. Do not forget to periodically mix the contents of the pan and remove foam from the surface of the broth.
At the end of cooking, the mushrooms again should sink to the bottom. This is a signal that it is time to add the right amount of vinegar to the marinade, and then completely remove everything from the heat.
Step 5: preserve the pickled mushrooms with onions.
Pour boiled mushrooms with marinade and, of course, onions into prepared sterilized jars. Fill the container only to the shoulders, no more. Roll covers tightly and cool workpieces at room temperature. Once the jars of mushrooms have cooled, immediately transfer them to the refrigerator and store there until you want to taste the mushrooms pickled with onions.
Step 6: serve the mushrooms marinated with onions.
Serve the pickled mushrooms with onions as a snack or as an addition to the side dish on your ordinary or festive table. It is best to eat them in a compartment with boiled potatoes or mashed potatoes. And, of course, don’t forget about a lot of different salads, which are based on pickled mushrooms, and many housewives even guessed to add this to their homemade pizza. Therefore, use mushrooms as your heart desires.
Enjoy your meal!
- To prepare the marinade, instead of 1 tablespoon of 9% vinegar, you can take 1 teaspoon of 70% vinegar.
- If you are going to store workpieces not in the refrigerator, then they must be sterilized in a saucepan with hot water before being rolled up.
- It is not necessary to add vinegar directly to the marinade, you can pour it into jars at the end of sterilization, while in a half-liter jar you need to add 1/2 teaspoon, and in a liter - 1 teaspoon.