Marinated birch trees: simple recipes. Recipes for preparing marinated pidberezniki for the winter Pickled pidberezniki recipe for winter

Who doesn't love crunchy pickled mushrooms? A lot of people just love canned baked goods, but the stench is half so savory, like forest products. Preservation of birch trees borrows a lot of time, and also learns from the culinary of singing knowledge, but the result will be simply slanderous. Not less tsikavimi and savory to come out salted or pickled boletus. The stench is good to get along with the birch people, without wasting their individual relish and aroma.

A springy structure, a winey piquancy and a crisp crunch to rob canned birch trees to bezdoganniy additions to practically any salad, soup and meat grass. Even if you don’t need to prepare them for the winter, it will be the right decisions. We have prepared for you a small collection of culinary masterpieces from birch trees, de skin the recipe for conservation merit for special respect:

Ingredients:

water - 0.25 l.;
fresh birch trees - 1 kg;
kam'yana sil - 0.05 kg;
ocet - 0.01 l;
bay leaf, pepper and cloves for relish;
citric acid - 1 pinch.

Cooking process:

To conserve the birch trees in the home minds, varto give the priority to the mushrooms of small roses. In the first place, the stench is practically zavzhd vіdrіznyayutsya by the incompetent structure, not to take revenge on the worms and other problems. In a different way, the small mushrooms look richly sympathetic, the big old hats and the little ones cut into shmatki. For the cob, take care of the mitts of the products and their cleaning of the upper spit, which covers the surface of the product.
The basis of this recipe is the correct rozsil. A special role here is given to citric acid. There is a change in the darkening of the birch trees at the cooking process, as well as the hour of saving. Even though the dark tint won't bless you, you can do without such an ingredient. Stir in warm water with stone sill and a pinch of citric acid. Then we need to pokat, the docks of the free-flowing products will be divided and place the pot with the marinade on a medium fire. As soon as the water boils, the rose is ready.
Take the pot with hot marinade out of the fire early. Natom_st must be boiled in a freshly cleaned birch bark and boiled for 10 strands. Sometimes on the surface of the okrop, an unacceptable kick will settle down. It is necessary to tidy up at the same time, so as not to savor the taste of the bag product. It's time to jump into a saucepan with mushrooms, your favorite spices. The readiness of the birch people can be assigned to them, as if the camp of the stink is borrowed from the kastrula. If the products are forced to sink to the bottom, you can take them out of the fire. For a sprat of khvilin to the next, pour in a small amount of otstu and rozmishat to the birch trees.
Without checking, while the mushrooms cool down, put them on the back of the sterilized jars. For the presence of a large number of birch trees, it is better to win over small banks. So conserving them for the winter is not only easier, but richer. On the right, in the fact that vikoristati in practice, small portion jars are practical. Podberezniki do not have a chance to stand at the vіdkritіy bantsі for a long time, so as you can see them for 1-2 days. Do not stuff the dishes under the string. Mushrooms may take up less than two-thirds of a skin can. What was left of the place is necessary for the rosemary.
Now you know how to properly conserve forest mushrooms from birch trees so that the stench of the spicy sprouts will save the indolent old look. It is too hard to close the jars with lids. After that, conservation of birch forests breaks down on the steam lane and is seen with a stretch of 40-50 strands. Next, the jars are turned upside down and left at room temperature until it reaches full height. Take care of the preparations in the cold weather no more than 1 year.

Pickled birch trees

Ingredients:

fresh forest mushrooms - 1 kg;
water - 1 l.;
otstova essence - 0.02 l;
strength - 0.05 kg;
zukor - 0.02 kg;
peppercorns, cloves, bay leaf - 5 pieces each;
sonyashnikova oliya - 0.05 l.;
chasnik - 0.5 heads.

Cooking process:

Like in the past decade, the conservation of mushrooms for this recipe starts with the use of a rack-mounted frontal cleaning of the saw, the brute of that great smitten. It’s better to get lost in the soaking procedure, you won’t bring anything good to the transcendental vologer. Rinse thoroughly under running water and dry it with a paper towel for help. If you have large mushrooms, carefully cut them, or rather, take small young products.
Put a pot of water on a medium fire, sip it to taste, sip mushrooms in a bowl and then boil for 10 strands. Know the kick, if you need it. Let’s sweat the water, it’s necessary to make it angry, and the birch people will not need to throw it on the drushlyak. Until ready to cook їх it will be necessary already at the marinade.
For rossola in a deep saucepan, it is necessary to bring to a boil one liter of cold water, mix with sill, zucr, black pepper, cloves, trimmed with chasnik parts and bay leaves. Sumish can boil no more than 10 quills. Tim an hour next to sterilize the utensils, in which you can conserve your foxes.
At the boiling roses, add the back of the fire to the birch trees, and then turn the fire to a minimum and cook for 20 hvilin. As soon as the products are taken from the fire, pour a couple of spoons of the ointment essence before them. Arrange the products in jars next to a hot looking one, and pour them with boiling marinade. So that the products were standing for a longer time, do not forget to add trochs of olії to the skin jar. This procedure also enhances the piquant taste of mushrooms. It’s better to boil Oliya in front.
Roll up jars of mushrooms with lids. Cover the jars with a carpet and check them until the stench cools down. Only after that conservation can be restored in cold weather. Now you know for the winter. Serve to the table with the best of tsibuleya and olієyu.

Tandem with pidbereznikiv and pidsynovikiv

Ingredients:

forest mushrooms - 0.5 kg;
sonyashnikova oliya - 0.075 l.;
table ocet - 0.05 l;
apple - 1 pc.;
chasnik - sprat of teeth;
bay leaf, winter peppercorns and black pepper - 3 pieces each;
honey for relish;
strength for relish.

Cooking process:

Preservation of mushrooms for the winter requires more work with fresh products. If you have mushrooms of a summative quality, it’s better to put them in the wind for crushing. For salting and marinating, the most suitable are young young birch trees and aspen mushrooms. It is necessary to clean it and keep it clean.
Cleansing and militia chasnik podrіbnіt for additional press or grater, and cut the apple with small cubes and sing the heart. Preparing canned boletus and birch trees is the best and best for everything in multivarts. Put all the ingredients in a bowl, sip them with honey, your favorite spices, and also with honey. Ideally, steam cooking mode. Set an hour for 10 minutes. Ready for birch trees to cool again, spread with glass jars and put them in the refrigerator for 10 years. It’s even more important, so that the products were spilled. Such mushrooms can be cured for the winter, or once served to the table. Savory!

Birch mushrooms are one of the brown mushrooms in the motherland. Pіdberezniki to please people suffering from diabetes. And also for the prevention of tim, who has an illness of nirok and plus damage to the nervous system. Podberezniki often vikoristovuyut at their menu of vegetarians and people, yakі dotremuyutsya fasting. As you know, how to prepare mushrooms for the winter, which will greet your relatives and guests, a tasty snack will be ready.

First, what is necessary to grow before pickling mushrooms, prepare them well:

mushrooms kindly miyut under the stream of water, with a shield that sees the muddiness of that dog. As if the piss and the woods are not covered with a shield, it is necessary to soak the birch trees in cold water for 15 hvilin, but not more, but not, the mushrooms will swell and swell.
mushrooms are processed, cleaned, sprouted at the bottom. You can marinate more than a drop of mushrooms, or even little ones will sprout and sprout other grass from them.
filthy birch people spit out, as if on a new one, zipsovani mіstsya їx are seen. Great mushrooms grow on equal parts. All these maneuvers need to be grown quickly, otherwise the mushrooms will darken on contact with repeats.
to marinivka, mushrooms are cooked. At the moment of cooking, it is necessary to carefully follow the pin, which is settled during cooking, it is necessary to clean up. As soon as mushrooms sink down to the bottom of the pot, they are taken from the oven and pour water.
mushrooms are packed in sterilized jars.

When pickling mushrooms, carefully follow the recipe. Yakshcho will not be enough, or at the same time rich in ingredients, tse vpline for relish and savings.

Pickled pidberezniki recipe for the winter

Ingredients:

mushrooms 1 kg
drinking water liter
sіl - two tablespoons
tsukor - two tablespoons
Ocet 9% - 125 ml
cloves - 3 pcs.
lavrushka - 2 pcs.
peppercorns - 10 pcs.

Yak marinuvati pіdberezniki pokrokovy recipe:

Reshape the birch trees, clean them, remember them, cut them into shmatochki. Place it by the water and prepare it for 25 minutes, knowing the kick, as only the birch people go down the water, it is necessary to anger.
Put the birch trees in a drushlyak, so that all the water is glass.
Rinse the mushrooms under running water, pour water over it and cook 10 minutes.
Add strength, tsukor, estimate and prepare 25 min.
At sterilized jars lay hot mushrooms
Pour the mushrooms with rossol overfilling the jar.
After that, roll up the jars, wrap them in warmth, the stench is guilty of getting cold.

Like the banks have cooled, they are moved in a dark, cold place until winter. This recipe is suitable for lovers of classical strains. Those who love original preparations may have other options.

Recipe for pickled mushrooms for the winter - birch trees with a teapot and cinnamon.

Ingredients:

mushrooms - kg
water liter
peppercorns -10 pcs.
otstova essence - 70%
lavrushka - 3 pcs.
cloves - 5 pcs.
hourglass - 3 teeth
sіl - two tablespoons
tsukor - two tablespoons
cibula - head

How to pickle birch trees for the winter at the banks:

Sterilize jars and lids.
Mushrooms to clean, miyut vіd zabrudnennya, rіzhut shmatki, put at the pan.
Boil the mushrooms, knowing the pіnu to readiness at once from the cleaned tsibulei. After boiling the mushrooms, wash them on a drushlyak under running water, after which you give a drain of water, the cibula and the vine will no longer be needed.
To prepare the marinade, you need to take a liter of water, add cloves, pepper, lavrushka, sil and tsukor to the new one. Bring to a boil.
At the boiling marinade, omit the mushrooms and cook for about 10 minutes.
Cleansing the chapel is cut on the plate and added to the mushrooms. Prepare by stretching 6 min.
Pour in the essence of otstova and also 4 hvilini cook, turn it off.
Put mushrooms in jars.
Marinade is guilty of boiling, boiling marinade should be poured over mushrooms.
Roll up the banks, insulating them in a carpet until they are completely finished.

Pickled birch trees in this way come out fragrant through a day of cinnamon with a teapot. At the hour of serving the mushrooms to the table, it is recommended to water the olive oil.

Marinated mushrooms of birch trees for the winter without otstu

Ingredients:

mushrooms - 2 kg
water - 4 l
tsukor - a tablespoon
lemon - 4 gr.
lavrushka - 2 pcs.
kam'yana sil - a tablespoon
winter pepper with peas - 10 pcs.

How to pickle birch trees in home minds:

Mushrooms are prepared, washed, cleaned, cut on the same shmatochki.
Fill it with water, boil it, boil it.
Well, the water should boil more often, clean up the kick. Cook until the mushrooms do not sink to the bottom of the pot.
Transfer the mushrooms to a masher and drain the water, it is not necessary to rinse.
Prepare the jars, sterilize them as necessary, make the wicker lids as good for you, or better yet, make the plastic wicker, so that this recipe is not suitable for winter.
Pour two liters of water at the saucepan, add zukor, cinnamon, lavrushka and pepper. Varity marinade
How to boil, put the mushrooms and prepare 15 more quills.
Add a lemon and after 2-3 hvilin spread the mushrooms on the banks.
Pack the birch trees in jars for extra spoons and pour boiling marinade over them.
We close the jars and check until the stench cools down at room temperature. Clean up in the refrigerator after ostigannya.

Marinated mushrooms according to the cim recipe have a superbly soft relish and spicy aroma. The minus of this recipe is to save it in a cold place.

Some bi recipe is not vikoristovuvsya, it is necessary to remember that mushrooms can be eaten in less than one month.

Marinated birch pods pokrokovy recipe

For one serving of mushrooms we need:

1l. drive,
85g salt,
1 pinch of ground cinnamon and 1 dl.
9% otstu - tse for rossol.
bay leaf - 1 pc.,
black pepper and peas - 5 pcs.,
cloves - 2 pcs.
little crop
3 cloves of the watchmaker.

How to pickle podberezniki for the winter pokrokovy recipe:

Before preparing the mushrooms, it is necessary to clean them respectfully, remember well and cut them into small pieces for your taste. For pickling, young mushrooms are the best, and those birch trees, like “older ones”, can be cut, put in portions in bags and frozen to prepare soup or mushroom mushrooms. Great mushrooms can also be dried and then beaten as a seasoning for soup, and then, after drying them, it is better to add them to the kavomolts.

For the cob, 1 liter of water is brought to a boil and then 85 g of salt is added to it - this will be our rose. For relish, it can be even more salty. Spices need to be folded into a container and poured over 10 quills with dill.
Let's proceed to the preparation of mushrooms. Promit and cut mushrooms are stored in a saucepan and filled with rose salt. You don’t need to pour a lot of rosemary too early, it will be enough to put the saucepan on the tretina.
Mushrooms in rose salt must be brought to a boil and boiled for 5 chills. Try rosemary, as it is necessary to add salt, for the consistency of the wine it may be viscous.
We put spices at the bottom of the jars, then we put mushrooms and fill everything with rosol. Curve with lids and set to sterilize with a stretch of 15-20 strands.
After that, we add cinnamon and ocet, as it is necessary to add hot rosemary. It freezes, it turns over and it gets cold. Take away from the refrigerator.

Pickled birch trees for the winter a simple recipe

Axis and autumn has come - the best hour to take up quiet watering. Tim, who was lucky enough to pick young birch trees, we present a recipe for marinating these miracle mushrooms.

For 1.5 liters of mushrooms we need:

1l. drive,
4h. salt,
3 tsp tsukru,
2h. 70% optic acid,
bay leaf,
black and winter peppercorns,
Carnation,
3 teaspoon cloves
2 tbsp. l. boiled dewy olive oil

How to pickle birch trees for the winter at the banks:

The fungus must be well cleaned and cleaned. As if the birch people are young, small size, it is not necessary to cut them. Well, they drank more copies, rіzhte to your taste.
Mushrooms need to be boiled in salted water, at the hour of cooking it is necessary to clean the pin, so that the birch trees do not darken, it is the best to throw them into boiling water. After 10 quills, the mushrooms pass through the crusher and rinse.
Gotuemo rozsil: by the water we add all the necessary spices and bring it to a boil, after which it is boiled with a stretch of 10 hvilin.
Dali, in the preparation of the marinade, add boiled mushrooms and boil at a time khvilin 15-20, take the saucepan from the stove and add an ocet.
Put the hot mushrooms in the back of the sterilized jars and pour the oil on the beast to boil. Roll up with sterilized lids and remove the ostigati, wrapping it in a carpet. Take care at once, where the temperature is a trifle lower than the room, but it is not cold.

Serve such mushrooms with the most delicious cibulae and spices of olive oil, for relish you can also add an assessment. Such a marvelous strava will become superbly unperfected additions, absolutely to the table.

How to pickle mushrooms podberezniki for the winter

Absolutely be-yakіy gentlemen, it doesn’t matter, the newcomer won’t be a “professional”, bring satisfaction with compliments, take away guests, or just close people for the phrase: “I marinated myself” ... And with this recipe for pickling for the winter, you can try to find a newlywed.

The recipe is suitable for any kind of mushrooms, ale varto follow it absolutely exactly, in order to save the correct proportions.

To prepare you will need:

mushrooms - 1 kg,
hot water - 1l,
sіl ta tsukor 2 tbsp each,
bay leaf,
Carnation,
black pepper in peas
otstova essence - 1 dec. spoon (or 0.5 bottles of 9% table otstu).

How to pickle birch trees for the winter without sterilization

Do not varto preserve the mushrooms (maximum, the stench can lie down for a year or two).

For the cob of varto, it is important to sort out the mushrooms and choose the best for marinating, cut on the shmatochki, wash them in cold water.
Dalі mushrooms varto fill with dip and bring to a boil on the fire, boil no more than 5 khvilin. Because of what the birch people varto washed in cold water, so that the stench saved the curly speech.
For the marinade: tsukor and sil, 3 cloves, 2 bay leaves, 10 peppercorns and ocet.
Podberezniki are filled with a liter of okrop and mixed with spices 10 khvilin.
After adding mushrooms to the zucru and salt, boil the mushrooms in the marinade for about 15 quills on a weak fire.
The rest of the stage is poured at the distribution of mushrooms in jars, at the yak varto pour the assessment. Then we need to close the jars with plaque lids, so that they don’t waste it and it doesn’t leak, after turning the jars upside down and wrapping up warmly.

Before winter, leave the varto mushrooms in a cold place, so that the stench can form. Before serving the mushrooms, season the mushrooms with olive or homemade sour cream. You can add fresh greens and fresh cibula to the stravy.

After preparing all the divine recipes, you will not only be able to provoke everyone you want, but create an unreversed enemy about those who are the master’s garna. Aje yourself the same recipes, give insights, miraculously you can prepare and create name-calling masterpieces!

Before that, as a work, stock up for the winter, misters pіdshukuyut products and vіdpovіdnі recipes. If you know the recipe for marinated mushrooms of dabka, then you should be able to name it. Really, the grandmothers are the sole names of the birch people and the synoviks. As you can see, this kind of mushrooms is considered to be meaty, so the stench is still alive. Use the nameless recipes for marinating butternut squash, but it is necessary to thoroughly prepare the product before it.

Also on our site you can find out recipes, so that the stench was worthy of all your homeland.

You can marinate birch trees and boletus mushrooms, whether they are rosemary and vіku, but still, it’s better to choose small young mushrooms. After marinating, the specimens themselves take in all the smells and relish of the rosemary. The stench is soft, but at the same time springy, they take good shape.
Mushrooms need to be well cleansed from the spit and particles of the earth. After that, the grandmothers are kindly washed a sprat once. In order to get rid of third-party particles more often, they can pickle pickled mushrooms, they are placed on pivkhvilini under running water.
For whatever the recipe, marinating obov'yazkovo is doubled. This is an important step in the marinating process, and there are many joys to follow:
Cook the dough in small portions with a large amount of water.
The process of boiling is not to blame for more than 40 quills, otherwise the mushrooms boil into sour.
For a tense hour of cooking, it is periodically necessary to take a pint from the broth.
You can determine the readiness of the product according to the color depending on the color - we can see it for sure.
As a result of thermal treatment, the mushrooms may change in volume at the sprat.
Just a little bit later, the processing of the dough is completed and you can pickle it without a middle. With this, you can choose the best type of marinade, which will give you the taste of preservation.

Having familiarized yourself with the recipes of our site, you can also prepare other delicious preparations, such as .

Vabki marinated for the winter

For this recipe, you can vicorate not only miniature specimens, but more mushrooms. With this, wabki are practically not boiled, but it’s good to pick up the marinade. The taste of such a product is suitable for the right gourmets.

Necessary warehouses:

Boletus and birch trees in equal proportions;
1 cybulin medium rosemary;
1 l purified water for marinade;
20 peas of stock chi black pepper;
5 dried cloves;
1 bottle 6% otstu;
5 bay leaves;
120 g salt;
120 g zucru;
Dribka cinnamon.

Mushrooms vabki marinated:

Miniature specimens are left without change, and large mushrooms are cut into medium pieces - the lower part is divided into three parts, and the drops into 5-6 equal parts.
After shaking, the product is filled with water and the sprat of time is wetted, only after that you can cook the dough.
After wetting, the boletus and birch trees grow about 10 strands at a time from the cibulae. After that, the mushrooms protsidzhuyutsya and dreams are filled with water. The water is lightly salted and the mushrooms are harvested with a stretch of 20 strands. At the same time, periodically take a pinch from the surface of the water.
Ready to visipate in a drushlyak and give them a stack. It is not necessary to wash the boiled roslin. While the mushrooms will be at the drushlaku, the marinade is being prepared.
Cooking the marinade is poured from mixed water and mixed spices to cream otstu. Bring the water to a boil and put in it strong that tsukor. They are followed by cloves, pepper, bay leaf and cinnamon.
At the boiling process, mushrooms sizzle in the marinade, and everything is boiled for another 30 quills. 10 minutes before the end of the cooking, an assessment is poured into the pot with the brew.
Mushrooms at once from the marinade are laid out in pasteurized jars, which are covered with plastic lids.

Whose recipe should be finished with the original one among others, because here the original spices are victorious, as it is important to vicorist with the vicarious ones. The very seasonings of seasonings will come out wholesome.

For thrifty housewives, we also prepared recipes, so that it would not be better to embellish your everyday style, but to become miraculous and savory additions to your evening.

How to pickle mushrooms for the winter?

The simplest recipe for marinating boletus and birch pods, which is the strength of the Lord. Vikoristovuyuchi itself yogo, you can take into account the result, the same form-major situations. Such conservation does not vibrate and does not swell into a loch, but checks for serving to the table with a stretch of 1 year.

Products:

1 kg of wabok;
A small head for a watchmaker;
1 liter of water;
35 g strong;
2.5 g citric acid.

How to pickle recipes for the winter.

Mushrooms are well washed and kept in cold water for 1 year. After that leather copy is washed cleanly under running water from the s-pid tap.
A saucepan is placed on the fire, a liter of water is poured over the yak and brought to a boil.
Mushrooms are being prepared at the boiling countryside. Behind them, half a portion of salt and citric acid boils near the water.
Podbirezniki and boletus boletus boil 25-30 khvilin. In the process of thermal processing, it is necessary to remove the pinu from the surface of the roots, otherwise it will be kalamutny.
If the mushrooms begin to descend to the bottom of the container, then the marinade will hang from the pan of salt and citric acid.
The marinade is cooked with a stretch of 2-3 fibers, and then the warehouse is taken out of the fire and transferred to the back of the preparation of the can.
The jar is practically filled to the top, but all the same, in the neck, there is a gap between two fingers. On top of the marinade with mushrooms, one clove of the watchmaker is placed.
The containers are sealed with plastic and metal lids.
Pickling for such a recipe is required even quickly and does not require special legality. The smut is not obektisya at the process of transfusion of mushrooms and the marinade at the jar. Zavdyaki such a sample can pickle a large number of mushrooms.

How to pickle mushrooms?

The biggest expansion is the recipe for marinating pidosinovikiv and pidbereznikov. With this recipe, you can vikoristovuvat wormy copies. For those infected with chrobakami, the specimens are lowered into the water for 1 year, where the rose oil is added - 60 grams per 1 liter of water.

For lovers of winter preparations, our skarbnichtsі recipes are also the same, as they can serve as a green herb, and vikoristovuvatisya for the preparation of salads.

Ingredients:

1 kg of wabok;
60 g zucru;
60 g salt;
2 bay leaves;
3 pieces of cloves;
1 g citric acid;
15 peas of black chi pepper;
3 table spoons 9% otstu.

Marinated ababi for the winter.

Prepared wiping and narized mushrooms pour hot water. Boil mushrooms for about 15 quills. In the meantime, the wads are siphoning into a drushlyak and washed with running water.
Transfer the product to a saucepan and pour 1 liter of dill and continue to boil 15 strands. At the same moment, spices of citric acid sizzle.
After 10 minutes of boiling, we add sil-tsukor. At the same time, slid it, so that instead of sticking to the bottom of the container.
Mushrooms are placed near the prepared glass container, like an animal watered with otstom.
Tanks can be sealed with plastic or metal caps. Turn the container upside down until it is full.

The way of cooking obabok for this recipe is spicy in others - the taste is original and unforgettable, because there are no special spices here.

Pickle mushrooms

The original recipe for marinating pidosinovikiv and birch bark may have a savory relish, which is a kind of classic recipes.

Warehouse:

1 kg of wabok;
1 liter of water;
20ml 70% oto essence;
15 peas of black pepper;
5 pieces of bay leaf;
4th part of a cinnamon stick;
5 pieces of dried cinnamon;
1 cibulin;
1 small head of a watchmaker;
50 grams zukru ta zukru.

Marinated butternut squash recipe:

Cans and lids are being prepared for conservation. It is important to boil dekіlkoh hvilin with a stretch.
Wash the bowls, clean, cut and put in a saucepan for cooking. Narizati slid not too thin shmatochki, otherwise in the process of cooking the stench breaks up and become similar to a homogeneous porridge.
In the case of mushrooms, cybulin is placed and filled with 1 liter of water. In the process of boiling shoes, it is necessary to take the smelting, which is settled, on the surface of the clothes. Yakshchogo zrobiti suddenly, then mushrooms in banks will give a kalamutny siege.
After the thermal treatment, anger the cibulny vіdvar and wash the mushrooms under running water. Soak the product in a masher until it drains.
Pour 1 liter of water into the container and sip all the spices in it. Bring the sumish to a boil. At the viruchiy rozsil, place boiled mushrooms.
The clockwork is cleaned and cut into thin plates, as if they are placed in a boiling country. Everything is cooked with a stretch of 10 strands.
The estimate is poured and it is boiled together for 10 more quills.
For additional noise, the mushrooms grow out of the broth and are laid out in jars.
Itself vіdvar boil 5 additional liquids and pour them into glass jars.
The containers are clogged with lids, turned over and climbed into a cold black place.

Cinnamon and chasnik at the cibulni vodvar gives an original aroma. Smak with any richness is specific, but at the same time we drink it specific. Spravzhnі gourmand vikoristovuyut obabki for preparing salads and soups.

The marinated marinade is a warehouse of cicavi and original for its savory flavors. All the same, this kind of conservation is suitable for preparing impersonal herbs: salads, soups, stews and impersonal others.

In the process of conservation, care should be taken, how mushrooms are boiled and how containers with lids are sterilized. And it is also necessary to protect, how and when conservation is saved - it is also important for a yakіsny product, like growing.

Description

Pickled birch trees Today we cook in a classic way and help us with a simple recipe with pictures. You can easily find this recipe below and it will definitely help you learn about the stages of preparation, cooking and pickling of these savory aromatic mushrooms. The characteristic look of the birch forests and their strong streaks of a beaten sable look, as well as the arch of the yaskravy and the presence of brown drops. There are a dozen different types of birch trees, but they prepare and close up most of the birch trees.

In domestic minds, whether a blockage comes out as savory and brown, mushrooms are also considered to be favorite products for closing for the winter. About all the spices and their quantity in the marinade you learn from the recipe itself, prote, varto respect, that their presence is not suvoro obov'yazkovo. You can regulate the flavor and intensity of your marinade for birch trees on your own, with vicorist and other spices, or, on the other hand, including all of them on the list. Let's proceed without delay before cooking and you will know how it is necessary to pickle birch trees for the winter.

ingredients

(1 kg)
(2 tablespoons)
(2 tablespoons)
(2 pcs.)
(3 pcs.)
(10 pieces.)
(0.2 g)
(for a taste)

Kroki cooking

Mushrooms for pickling bring to the market or take from the nearest fox: the birch trees are wider, it doesn’t matter. After picking, thoroughly wash the mushrooms in cold water, sparing the blades of grass and leaves, as well as all the saw and wood.

Curve and marinate the birch trees the best not to cut them.

The mushrooms are cleaned and hung in the middle of the pan, then I fill it with hot or warm water so that it completely covers all the mushrooms. We bring the water to a boil, boil the mushrooms for 5 strands until the stump appears and pass it through the casserole through the drushlyak. Rinse the mushrooms once more and the pan at the same time also miєmo. I again put the mushrooms into the pot, and also pour one more portion of hot water. Once again, it is corrected to mushrooms, a quantity of citric acid and the necessary spices are indicated near pepper and cloves. With a stretch of 10 strands, we cook the mushrooms on a medium fire, then we sip to them with strength from the zukrom and preparing the krip. We change the fire to a minimum and continue to cook birch trees for another 15 quills.

Banks for clogging can be sterilized with dekilkom in popular and handy ways: more often than not, banks are heated in the oven or filled with dill. Choose the one that suits you best and prepare the number of cans for the whole mushrooms with marinade. Pour the mushrooms into jars and add an estimate: the proportions are such that for 1 liter of marinade with mushrooms, one dessert spoon of octu is enough. We twist or clog the jars with sterilized lids, turn them upside down, curl them with a carpet and let them cool again.

Chilled jars are transferred to the Comoros or served to the table with potatoes and fish. Pickled birch trees, prepared for the winter, ready.

Savory!

Podberezniki є chi are not the most buggy in cooked mushrooms. The stench has a wonderful taste and delicate aroma.

Їх vicorist for the preparation of impersonal herbs. Dry the birch trees for the winter, freeze and pickle. However, only when pickling mushrooms spend "heavy" for etching, for rahunok ruining some storage elements.

Blame the laws of nutrition about those, how to pickle birch trees for the winter. Recipes are essentially impersonal, beastly to the most popular and distorted hours.

Marinated only a few drops

So marinate the birch trees varto todi, if there is a large number of mushrooms, the shards will be vicarious only a droplet.

At the first stage, it is necessary to add drops to the bottom (the bottoms can be beaten for the preparation of other herbs). Drops need to be cleaned and well washed. Then cook the mushrooms for 40 hvilin|minutes|.

While the birch trees are boiling, you can start marinade. Yogo recipe is simple. For cooking, you need the following ingredients (per liter of water):

tsukor (2 tablespoons);
sil (2 tablespoons);
bay leaves (5-6 pieces);
2 tbsp. spoons of otstu;
black peppercorns.

If you like cloves, you can add a couple of things.

Usі skladovі, krіm otstu, add water and put it on the stove. Boil the future marinade, it is necessary to pour in the assessment. Boil the water for 2-3 hvilin, then take the dishes out of the fire.

At that time, the mushrooms are already brewing. To that, it is laid out for sterilized banks so that only half of the judge will be filled. After that, the mushrooms in the jars are filled with marinade. For the time being, let the birch trees stand in the air and boil the oil. Yogo it is necessary to prepare the insoles, so that you can pour in 1 tbsp. spoons at the skin jar. This procedure will help to save the process of wandering.

As soon as the oil is poured in, you can zakochuvat banks. This is one of the simplest recipes for how

Marinated mushrooms cilimi

This recipe is similar to the previous one. Only now there will be more healthy mushrooms and more than octu - 2/3 bottles, so that you can take no less savory pickled birch trees. This recipe is economical for the front, the shards of vicorist are like drops, so are the mushrooms.

In front of the cleaned mushrooms, pour water, bring to a boil and boil 5 quills. Why is it necessary to wash the birch trees with running cold water.

Put the mushrooms back into the saucepan, then pour 900 g of water and add the ingredients (as in the previous recipe, cream otstu). We bring it to a boil again, boil 25 quills and add 2/3 flasks of octic acid. Boil the mushrooms in the marinade for 10-15 more chills. As soon as an hour has passed, you can spread the mushrooms at once with the marinade in jars, as it is necessary to sterilize it in advance.

Another recipe for how to pickle pidberezniki

Cleaned birch trees boil 15-20 quills. It is necessary to catch up with the moment, if the mushrooms sink to the bottom. After that, add 1 tbsp. to boiling water. a spoonful of salt and a trio of octu. Take the pot out of the stove.

Now prepare the marinade. For one liter you need 2 tbsp. spoons of salt and one zucru. It is necessary that there was more marinade, less mushrooms, more. So, if birch trees come in up to one liter jar, then the marinade can be two liters.

Then the mushrooms are washed in cold water in the rosemary, in which they were boiled, and laid out in jars. You can add black peppercorns, bay leaf, chasnik, krip. Then everything is filled with marinade.

Ale vіrazu banks do not zakochuyutsya. It is necessary to cover them with lids and put the whilin in a water bath for 15-20. Tse to fight in that vipadka, like the jars and the lids were not sterilized late. As soon as an hour has passed, the banks can be rolled up. There is one more reason for the food about those, how to pickle the mushrooms of the birch trees.

Easy marinade recipe

How many times do you never get to cook mushrooms and robiti marinade. Whomever wants to find out how to pickle birch trees in the simplest way.

Add 1/3 of a flask of oxic acid to the water and bring it to a boil. After that lay clean mushrooms and cook 15-20 khvilin. For a couple of minutes before the end of the boil, add to boiling water (per kilogram of birch trees): one teaspoon of zucru, 6 peas of black pepper, bay leaf, cloves and a pinch of citric acid. Podberezniki vyymayut, cool, dunk at the jar and pour it with the marinade itself, at which mushrooms were cooked.

First think about those, how to pickle birch trees, it is necessary to s'yasuvat, like the mushrooms themselves are the best way to go. Better vikoristovuvat small ones, yakі tіlki appeared. You can pick them up from Veresni-zhovtni. Choose the most necessary, with small droplets, but at the same time not large. Rest can drink some water for drying.

With variant mushrooms, it is necessary to know more often the pin that is established.

So that the mushrooms do not sip, it is necessary to trim all proportions when preparing the marinade. For example, a short time or a little more than an otstu can irrevocably zagotivl.

Banks and lids for closing the wine are obov'yazkovo sterilized.

For marinating mushrooms, it is best to use small jars - 0.5-1 l. They have the taste and aroma of birch trees to save more richly. Save a jar of mushrooms for a short time, but for a couple of tyzhnіv two or three liters of mushrooms in a jar of mushrooms, it's not a skin sim'ya.

As soon as a splash appeared in the jars with birch trees, then the mushrooms are thoroughly washed, re-arranged with clean jars, poured with a new marinade and roam.

Where to save pickled mushrooms?

Pickled mushrooms can be grown only on the 26th-30th day after pickling. And it is necessary to take care of them in a cold place, where the temperature does not exceed 7-9 ° C and where direct sleepy changes cannot penetrate.