Ingredients
This recipe is for a fixed batch — the ingredient proportions cannot be scaled proportionally.
- Mushrooms1 kg(poplar mushrooms)
- Bell pepper1 pcs
- Water1 l(filtered)
- Salt2 tbsp(heaping)
- Sugar1 tbsp
- Table vinegar70 ml(9 %)
- Mustard2 tbsp(seeds)
- Peppercorns6 g
Nutrition
per 100 g
- Calories
- 18 kcal
- Protein
- 1 g
- Fat
- 1 g
- Carbohydrates
- 2 g
Instructions
Poplar mushrooms are not just a mushroom, they are a true delicacy! These forest mushrooms are renowned for their delicate taste and aroma. Found in the cuisines of many countries, poplar mushrooms are especially popular in Russian cuisine. In pickled form, they become an excellent snack and accompaniment to any dish.
How to make pickled poplar mushrooms for winter? Prepare the necessary ingredients. Choose fresh mushrooms, preferably young ones. Instead of poplar mushrooms, you can use button mushrooms or any other mushrooms. Table vinegar can be replaced with lemon juice or apple cider vinegar. Sugar can be omitted or reduced.
Necessary kitchen tools:
Pot
Bowl for soaking
Knife
Cutting board
Jars and lids for preserving
Step-by-step cooking instructions:
1. Thoroughly clean the poplar mushrooms of dirt and forest debris. Soak the mushrooms in cold water for 24 hours to remove possible toxins. Change the water periodically and rinse the mushrooms. Keep the bowl of mushrooms in a cool place.
2. After soaking, rinse the mushrooms, cut large ones, and boil them in boiling water for about 20 - 25 minutes. This will help remove bitterness and unwanted substances.
3. Rinse the bell pepper under running water, pat dry, and remove the stem and seeds. Cut the pepper into small cubes.
4. Bring clean water to a boil in a pot, adding salt, sugar, peppercorns, and mustard. Add the prepared poplar mushrooms to the boiling marinade and bring to a boil. Once the mushrooms boil, reduce the heat and simmer for about 15 minutes. About 2-3 minutes before they are done, pour in the vinegar. The time will depend on your stove and the doneness of the mushrooms. Read about how to choose a pot in the article linked under the recipe description.
5. Sterilize the jars using any method, and boil the lids for about 5 minutes. Read about how to properly sterilize jars and calculate their number in the article linked under the recipe description.
6. Place the mushrooms in jars and pour the boiling marinade over them, immediately tighten the lids and turn the jars upside down. Wrap the jars in a warm blanket and leave until completely cool.
7. Pickled poplar mushrooms for winter are perfect as a snack with meat dishes or as a standalone treat. When serving, you can add chopped onion and herbs to the mushrooms. Enjoy!
Storage of the preserve:
Store the pickled mushrooms in a dark, cool place for up to 1 year. After opening the jar, store in the refrigerator for about 3 - 5 days.
Dietary adaptations:
This recipe is suitable for a gluten-free or low-calorie diet.
Tips and secrets:
For a richer flavor, add a pinch of dried dill or parsley to the marinade. Interesting facts:
Poplar mushrooms are not as popular as, for example, button mushrooms, but dishes featuring them can be found at many feasts.
Read about how to calculate the number of jars, why jars explode and how to avoid this, as well as secrets and life hacks in the article about winter preserves.
Read in this article about how to properly sterilize jars for preserves, how to sterilize (pasteurize) preserves for long-term storage, why this is done at all, and which sterilization method is the most reliable and convenient.
Since the degree of saltiness, sweetness, bitterness, spiciness, acidity, and pungency is individual for everyone, always add spices, seasonings, and condiments according to your taste! If you are using a seasoning for the first time, note that there are spices that are especially important not to overdo (for example, chili pepper).
Read about how to choose the perfect pot for soup, porridge, or salting cucumbers in the article about pots.
For cooking, it is better to use neutral-tasting filtered or bottled water. If you use tap water, keep in mind that it can give the dish an unpleasant characteristic aftertaste.
