Cooking moss: pickled mushrooms in three varieties

Mosquitoes meet mushroom pickers quite often. They are also called podlyutnikami, gratings or goat mushrooms, and collect them better near the trails or ditches of deciduous or coniferous forests. Inexperienced mushroom pickers pepper mushroom can remind the mushroom moss. Preparation of such a find will disappoint bitter bitterness. Notice its reddish yellow tint. The correct mushroom should be rather brown. It is not difficult to understand how to prepare mosses. It is best to salt them or pickle them to enjoy mushrooms not only in season, but throughout the whole year.

Marinu moss

Marinated mushrooms are always very tasty. Mosquitoes are no exception. Before pickling, they must be boiled in lightly salted water with a pinch of citric acid. You can also add half a glass of 9% vinegar dining room, it will prevent the darkening of the mushrooms. Cook for twenty minutes, the finished product should sink to the bottom. Drain and take up brine, temporarily leaving the moss. Marinated mushrooms are often tasty with cinnamon, but for this recipe it is better to take the following foods: bay leaves, peppercorns, cloves, a few cloves of garlic, a liter of water, 1-2 teaspoons of acetic essence, three teaspoons of sugar, two tablespoons of salt. Mix all ingredients and boil in a saucepan. Ten minutes later you can dip the mushrooms in the brine. After fifteen minutes, distribute the mushrooms to the jars along with the spices and pour the brine, cover with plastic covers and wrap until cool with something dense.

The second way of how to marinate moss

Marinated mushrooms in classic brine will require the following ingredients: per kilogram of mosses take two thirds of a glass of 9% vinegar, a third of a glass of water, a tablespoon of salt, a teaspoon of sugar, a couple of peppercorns, two cinnamon sticks, clove, bay leaves, citric acid on The tip of the knife. Peel the mushrooms and cut into large pieces. Rinse thoroughly and dry. Boil water with vinegar, salt and sugar, dip mushrooms into it and cook. Add the spices, then bring the mushrooms to full preparedness, periodically removing the foam. Cool the flyworms. Marinated mushrooms should be put in jars and pour marinade, then cover each container with wrapping paper or parchment and close the lid. You can also roll up the cans, pre-sterilized.

The third option

This recipe is different in that we will pickle not only mosses. Marinated onions and carrots perfectly complement the taste of the billet. Take a kilogram of mushrooms, a couple of onion bulbs, one carrot, ten pieces of pickled onions, a glass of water and as much a dining room of 9% vinegar, two tablespoons of sugar, a teaspoon of salt, a tablespoon of mustard grains, sweet pepper. Rinse the mushrooms, cut off the legs, cut the thick hats into parts. Rinse with boiling water and rinse in cold water. Cook the water with the onion, after half an hour, remove the onion, and spread the mushrooms over the glass jars. Boil water with vinegar and other ingredients, including chopped fresh and pickled onions, and carrots with mugs. Pour the mushrooms with a slightly chilled marinade and roll them on the jars with the lid blanks.