Marinated mushrooms are prepared is not difficult, most importantly the right to treat them.
Picking mushrooms, note that they are not too big, since they are thick and rigid legs. There are many recipes for marinated mushrooms, which can be prepared at home in the winter and once to eat, consider a few of them below.
Marinated mushrooms first recipe for winter
It includes such ingredients:
mushrooms, salt, bay leaf, sugar, acetic acid, black pepper pot, water, cloves, garlic.
To start sort out the mushrooms, removing all debris and cutting off thick legs. If the cap slightly marred knife carefully cut the damaged area. Washed several times under running water and add it to the pan, pour the cold water and add salt.
Put the pan on the stove when the water comes to a boil, cook for another 5 minutes and drain. With it will go all the harmful substances that are absorbed mushrooms. Fill mushrooms with clean water and then set on fire. Cook for 20 minutes after boiling, and again throws in a colander.
In a saucepan pour water, add salt, sugar (at the rate of 1 tablespoon per gallon of water), peeled garlic (3-4 cloves), a pair of lava leaves, 4-5 gvozdichek and pepper (6 stuff).
When the marinade to boil, add a tablespoon of acetic acid. Then spread the mushrooms in the boiling marinade and cook for 5 minutes. In the pre-prepared jars decompose mushrooms and pour the marinade, roll up covers.
Marinated mushrooms, cooking at home
For this recipe you will need the following ingredients:
- Fresh mushrooms (cleaned) - 2 kg;
- Sugar - 1 tsp;
- Bay leaf - 2 pieces;
- Black pepper - 5 pieces;
- Salt - 2 teaspoons;
- Vinegar (70%) - 1/2 tsp.
Honey mushrooms piled in a large pot, fill with water. Add salt to taste and bring to a boil, then drain. Mushrooms recline in a colander and rinse it under running water several times. Again, fill with cold water and put the stew (after boiling, cook for 15 minutes). Drain the water.
For the marinade, mix a quart of water with salt, sugar, add the pepper and bay leaf. Bring to a boil and boil for a few minutes, then add the vinegar.
We spread the marinade into the mushrooms, cook for 5 minutes. Fill clean (sterilized) banks mushrooms and pour the marinade. Cover and, when cool, clean storage in the refrigerator.
How to cook a delicious marinated mushrooms to eat right
If you want to cook delicious marinated mushrooms in the coming holiday, or just to eat, treat yourself to dinner, you will approach the following recipe. In it, you can even use frozen mushrooms.
Ingredients:
- Frozen mushrooms - 0, 8 kg;
- Salt - 2/3 tablespoons;
- Water - 0 6 L;
- Carnation - 12 pieces;
- Black pepper - 16 pieces;
- Vinegar essence - 1 tsp.
Mushrooms, remove from the freezer just before cooking. Boil the water and place half the mushrooms when they are melted and separated from each other, pour remaining. Bring to the boil, then add the remaining ingredients (except vinegar).
Reduce heat and simmer for 20 minutes, after which you can add vinegar. Cover the pan with a lid and turn off the heat. Leave the mushrooms briefly, then spread out on a clean jar, close the lid kapron. Once the mushrooms have cooled, they can immediately bring to the table to eat.
Marinated mushrooms turn out very tasty, they perfectly complement any dish, decorate the holiday table, they can also be used in salads, pizzas, cakes, etc.
Pickled cabbage with beets, recipes noodles
How many kinds of cabbage today actually exists! And Brussels sprouts, and cauliflower, and broccoli ... All of them - delicious and useful, each has its beneficial properties. And only slightly podmarinovannom form it will retain all of their "usefulness".
We offer you a delicious and simple recipes noodles as a snack for the festive table: pickled cabbage with beets Ukrainian kryzhalka, with grapes and cauliflower marinated in color.
Pickled cabbage juicy, tasty and crunchy! In order to achieve the desired taste of pickled cabbage, you just need to choose a favorite variety, and by following the recipe, a little pokoldovat. In a direction which is most like you. You can do a little bit spicy cabbage, or even vigorously, garlic, or sweet. As they say - the taste and color! ...
Ukrainian kryzhalka quick pickled cabbage with beets
Very easy and incredibly delicious! In the cold season, Ukrainians and then pamper yourself a wonderful dish of cabbage called kryzhalka.
We need two medium head of cabbage that we, cutting the stalk, cut into four parts. Fold in the pan with just a boiling water and cook for about five minutes - no more! Some housewives do not boil cabbage pre - and immediately marinate, only such should stand in the marinade day or three before it can be to eat.
So prescription noodles, cooked cabbage strain off and we put in a pan, slightly cutting into smaller pieces. Put this way: a ball of cabbage - a couple of slices of raw beets, cabbage ball again - a couple of slices of beet. Then, pour the marinade.
Marinade: we pour into the pan and set on fire a liter of water, 100 grams of apple cider vinegar, 50gramm sunflower oil, black pepper peas 5.
Then pour the hot marinade cabbage.
Even before feeding kryzhalku on the table - we take out of the marinade with the desired portion of a couple of tablespoons of the marinade, and squeezing all this miracle a couple cloves of garlic. Garlic in this case - a mandatory ingredient!
Pickled cabbage with grapes
Very interesting, sweet-sour taste of pickled cabbage with white grapes. Better to take seedless grapes, but larger Kish Mish.
One large cabbage head shinkuem. Then, three on a coarse grater two purified raw carrots, add three cloves garlic and a handful of crushed grapes, cut in two halves over the years.
All this mix of cabbage and placed in a jar or pot.
Fill the hot marinade: Boil three cups of water, half cup of sunflower (can be olive) oil, a tablespoon of sugar, a tablespoon of salt, a few peas black pepper, half a cup of apple cider vinegar.
When cooling down - in the refrigerator. You can eat the next day, but experience shows that every day pickled cabbage gets better!
Cauliflower in color marinade
Cauliflower - a sea of vitamins and minerals! Sorry, not many people today, it is often on the table. Cauliflower can be baked, fried in batter, stew, make a salad of lightly boiled cabbage. And finally, the pickle!
To your attention - simple and delicious recipe for pickled cauliflower marinated in color.
Colors achieve using turmeric and paprika - get funky and tasty orange, yellow or red.
So the recipe: take a head of cauliflower for about one and a half kilograms. One large carrots, a head of garlic, half a cup of sunflower oil, but better - Olive. Half a cup of sugar, two tablespoons of salt, three-fourths cup of vinegar (preferably apple). Oh, and a liter of water, and the actual paprika and turmeric.
We prepare all the food - my, clean. Finely chopped garlic cloves, carrot rub on a coarse grater. Cabbage parse it into florets and omit for 5 minutes in warm salted water. We take out from the water and putting in a pot or in a jar, sprinkle with turmeric and paprika (may be sweet, but you can add a little spicy).
The hot water is omitted carrots, crushed garlic, oil, vinegar, salt and sugar. You can add a little grated raw beets for more than pink. Fill the marinade cabbage (do not boil the marinade). The recipe for fast food, so you can eat after a day.
Pickled cabbage with beets, recipes noodles
How many kinds of cabbage today actually exists! And Brussels sprouts, and cauliflower, and broccoli ... All of them - delicious and useful, each has its beneficial properties. And only slightly podmarinovannom form it will retain all of their "usefulness".
We offer you a delicious and simple recipes noodles as a snack for the festive table: pickled cabbage with beets Ukrainian kryzhalka, with grapes and cauliflower marinated in color.
Pickled cabbage juicy, tasty and crunchy! In order to achieve the desired taste of pickled cabbage, you just need to choose a favorite variety, and by following the recipe, a little pokoldovat. In a direction which is most like you. You can do a little bit spicy cabbage, or even vigorously, garlic, or sweet. As they say - the taste and color! ...
Ukrainian kryzhalka quick pickled cabbage with beets
Very easy and incredibly delicious! In the cold season, Ukrainians and then pamper yourself a wonderful dish of cabbage called kryzhalka.
We need two medium head of cabbage that we, cutting the stalk, cut into four parts. Fold in the pan with just a boiling water and cook for about five minutes - no more! Some housewives do not boil cabbage pre - and immediately marinate, only such should stand in the marinade day or three before it can be to eat.
So prescription noodles, cooked cabbage strain off and we put in a pan, slightly cutting into smaller pieces. Put this way: a ball of cabbage - a couple of slices of raw beets, cabbage ball again - a couple of slices of beet. Then, pour the marinade.
Marinade: we pour into the pan and set on fire a liter of water, 100 grams of apple cider vinegar, 50gramm sunflower oil, black pepper peas 5.
Then pour the hot marinade cabbage.
Even before feeding kryzhalku on the table - we take out of the marinade with the desired portion of a couple of tablespoons of the marinade, and squeezing all this miracle a couple cloves of garlic. Garlic in this case - a mandatory ingredient!
Pickled cabbage with grapes
Very interesting, sweet-sour taste of pickled cabbage with white grapes. Better to take seedless grapes, but larger Kish Mish.
One large cabbage head shinkuem. Then, three on a coarse grater two purified raw carrots, add three cloves garlic and a handful of crushed grapes, cut in two halves over the years.
All this mix of cabbage and placed in a jar or pot.
Fill the hot marinade: Boil three cups of water, half cup of sunflower (can be olive) oil, a tablespoon of sugar, a tablespoon of salt, a few peas black pepper, half a cup of apple cider vinegar.
When cooling down - in the refrigerator. You can eat the next day, but experience shows that every day pickled cabbage gets better!
Cauliflower in color marinade
Cauliflower - a sea of vitamins and minerals! Sorry, not many people today, it is often on the table. Cauliflower can be baked, fried in batter, stew, make a salad of lightly boiled cabbage. And finally, the pickle!
To your attention - simple and delicious recipe for pickled cauliflower marinated in color.
Colors achieve using turmeric and paprika - get funky and tasty orange, yellow or red.
So the recipe: take a head of cauliflower for about one and a half kilograms. One large carrots, a head of garlic, half a cup of sunflower oil, but better - Olive. Half a cup of sugar, two tablespoons of salt, three-fourths cup of vinegar (preferably apple). Oh, and a liter of water, and the actual paprika and turmeric.
We prepare all the food - my, clean. Finely chopped garlic cloves, carrot rub on a coarse grater. Cabbage parse it into florets and omit for 5 minutes in warm salted water. We take out from the water and putting in a pot or in a jar, sprinkle with turmeric and paprika (may be sweet, but you can add a little spicy).
The hot water is omitted carrots, crushed garlic, oil, vinegar, salt and sugar. You can add a little grated raw beets for more than pink. Fill the marinade cabbage (do not boil the marinade). The recipe for fast food, so you can eat after a day.
