How to pickle and marinate aspen mushrooms hot and cold for the winter, cooking recipes

After gathering several baskets of wild mushrooms, people often wonder about processing and preserving them. Aspen mushrooms can be eaten fresh all season long, and then frozen or dried. However, canning these noble mushrooms is also popular and is often featured on holiday tables. This forest product has beneficial properties and the ability to preserve their flavor. Therefore, it's important to know how to properly pickle and marinate aspen mushrooms for the winter.

Features and benefits of mushrooms

Aspen mushrooms are considered one of the most valuable and beneficial mushrooms. They are recommended for those on a diet. They are also indispensable for preventative purposes, such as kidney disease or nervous system disorders. They are equally valuable for vegetarians.

Thanks to its rich composition, which includes potassium, phosphorus, protein and iron, this forest product helps reduce "bad" cholesterol and is also able to purify the blood.

These mushrooms are hard to confuse with any other. The cap color of these forest dwellers resembles autumn leaves, which is why they are commonly known as "redheads." This product is also low in calories—100 grams contains only 22 kilocalories. Compared to other mushrooms, aspen mushrooms are more effective at absorbing radionuclides, high concentrations of which can cause cancer.

In terms of nutritional value and amino acid content, this forest product is comparable to meat products. The caps are also high in beneficial minerals.

Adding these fruits to your diet can improve the condition of the following disorders:

1. An anemic disorder caused by a lack of iron in the body.
2. Inflammatory process.
3. Deep cuts and wounds that require rapid tissue regeneration.
4. Rehabilitation after severe infectious diseases.

However, these mushrooms are not recommended for children, as they may have difficulty digesting and assimilating the product.

Preparing the main ingredient

One of the main characteristics of aspen mushrooms is that they don't taste bitter, so they don't require long soaking. They can be fried, boiled, or dried. However, for longer shelf life, they are pickled and canned.

Another distinctive feature of aspen mushrooms is that, no matter the process, they retain their original aroma, flavor, natural color, and firm texture. It's important to remember that this forest dweller is a perishable product; therefore, they should be used within the first two days after harvesting.

Before you begin harvesting aspen trees for the long winter period, they require careful preparation and processing.

The following steps must be completed beforehand:

1. Once collected, the mushrooms should be rinsed under running water and cleaned with a stiff brush to remove any dirt. If any mushrooms are caked with dirt, soak them in warm water for 10 minutes. If left too long, they will absorb liquid and become unsuitable for canning.
2. Aspen mushrooms have a thin, transparent film on their caps; this should be removed. To avoid damaging the fruit, it's also a good idea to soak it.
3. The harvested fruit must then be sorted, removing any wormy or spoiled ones. The lower part of the stem is cut off.
4. Damaged areas of aspen mushrooms are removed. Large wild fruits should be cut in half. However, the key here is to do everything quickly, as the mushrooms can quickly turn dark.
5. Before marinating and sealing, the main ingredient needs to be steamed. During the steaming process, foam will form, which must be quickly skimmed off the surface. Once all the aspen mushrooms have settled to the bottom, proceed to the next stage of preparation.

It is worth considering that any deviation from the correct technology or recipe will lead to a deterioration in the taste or integrity of the container for rolling.

Peculiarities of pickling aspen mushrooms

Over the years, many interesting methods for preserving aspen mushrooms for the winter have been devised and tested. Currently, two preparatory methods are common. The mushrooms can be prepared for canning using either the long-term or the double-step method. The first method involves boiling the mushrooms in salted water for 20 minutes. The second method involves preparing the mushrooms for two days – on the first day, they are boiled for 15 minutes, and then the process is repeated on the second day.

At the bank

Preserving in jars is best when the harvested ingredients are very small. The aspen mushrooms should be packed into the container and covered with hot marinade. Before sealing with tin lids, check the brine level to ensure it completely covers the ingredients. Also, make sure the lids are tightly sealed. If air gets in, they will inevitably spoil.

In a saucepan

Using a saucepan in this process allows you to quickly prepare a substantial amount of forest harvest for the winter. This method of sealing involves boiling the aspen mushrooms, adding various ingredients, and placing them in containers. After that, the standard procedure is followed: turning the jars upside down and covering them with a warm blanket. Then, they are put away for storage.

In a bucket under pressure

This method typically uses cold preservation. The main component is layered in prepared containers, alternating with salt. Then, a weight is added, and the containers are stored. During this time, the forest product releases sap and absorbs the salt. Care must be taken to ensure that all aspen mushrooms are covered with liquid.

Popular mushroom recipes

All known recipes have distinct characteristics and subtleties of the technological process. And each recipe results in a true culinary delight. Therefore, it's recommended not to settle on one method, but to explore new and interesting variations each time.

In a classic marinade in a jar

Pickled aspen mushrooms in jars is a standard and tried-and-true recipe that has been used for many years. They are usually prepared in small quantities, so once opened, the snack lasts for several days. Ingredients:

• 3 kilograms of aspen berries;
• 120 grams of salt;
• 6 cloves;
• 5 bay leaves;
• black pepper;
• a handful of dried cherry leaves;
• 20 grams of citric acid.

How to cook: Cooking requires boiling in brine. Prepare the main component, peel, and cut if necessary. Place them in a boiling pan, add salt, and bring to a boil.

Important! Stir the liquid and skim off any foam constantly. Then add all the remaining ingredients from the list to the brine and simmer for half an hour.

Once the main ingredient has settled to the bottom, turn off the heat. Place the mushrooms in sterilized jars, season with salt again, and seal.

Cold method

The cold method isn't used very often, but it still has its advantages. It preserves most of the nutrients, as well as the forest aroma and flavor. Because it doesn't involve heat treatment, thorough cleaning of the ingredients is required. Ingredients:

• 3.5 kilograms of mushrooms;
• a handful of cherry leaves;
• 4 bay leaves;
• black pepper;
• 4 garlic cloves;
• 150 grams of salt;
• fresh herbs.

How to prepare: Oak leaves can be used instead of cherry leaves. Line the bottom of a wide container with the leaves, then sprinkle with salt and fresh herbs. Layer the forest mushrooms, alternating with spices and salt. Secure the mushrooms with leaves. Place a weight on top, and store the wide container. Let the mushrooms sit for a week to release their juices, then transfer them to jars.

Hot method

This is a quick recipe, as the preserved ingredients will be ready to eat in just two weeks. You'll also need to boil and cut the main ingredient into medium pieces. Ingredients:

• 3 kilograms of aspen berries;
• 5 cloves of garlic;
• carnation;
• black pepper;
• 2 bay leaves;
• 4 tablespoons of salt.

Directions: Cut the mushrooms into large slices and simmer in the liquid, adding a pinch of citric acid. Skim off any foam from the surface regularly. Remove from heat after 20 minutes. Transfer the mushrooms to a colander and allow the excess liquid to drain. Then place them in a sterile container, top with seasonings and salt. Continue layering until the mushrooms are full. Place a weight on top, and store the containers. Let them sit for two weeks.

With garlic

If you're making a salty snack for the winter, you definitely need to add a little zest in the form of spicy garlic. And aromatic spices will only enhance the incredible flavor of the preserves. Ingredients:

• 3.5 kilograms of mushrooms;
• 130 grams of salt;
• 8 cloves of garlic;
• fresh herbs;
• black pepper;
• 2 bay leaves.

How to prepare: Prepare and boil the main product in salted water. After 40 minutes, place in a colander to drain excess liquid. Once cooled, transfer to sterilized containers and layer them, alternating with seasonings, herbs, and salt. Seal the containers and store for at least one month.

With cloves

A marinade with aromatic spices infuses the forest product and enhances its flavor. By following this step-by-step guide, you can transform your preserves into a special dish your family will appreciate. Ingredients:

• 3 kilograms of aspen berries;
• 2 tablespoons of salt;
• 6 bay leaves;
• black pepper;
• 40 grams of salt;
• 2 liters of liquid.

How to prepare: Prepare the forest product for pickling and rinse thoroughly. Separate the cap from the stem, then cut into medium-sized pieces. Add the specified amount of water to the cooking pot, add salt, and bring to a boil. Immediately add the main ingredient, add the remaining spices, and simmer for half an hour. Let the forest product cool slightly, then transfer to jars. Pour the prepared brine over it and store. Store in a dark place for a month.

With rosemary

Pickling for the winter can be reminiscent of the beginning of summer, when many herbs begin to bloom and the air is filled with a wonderful aroma. Preserving with rosemary exudes freshness and a hint of herb. However, caution is essential here—too much can lead to bitterness. Ingredients:

• 1 kilogram of aspen mushrooms;
• sunflower oil;
• half a lemon;
• 50 grams of salt;
• 2 bay leaves;
• 2 pieces of rosemary.

How to cook: Thinly slice the main product and place it in a frying pan. Once the mushrooms have browned, add the spices, squeeze in the lemon juice, and season with salt. Stir and let simmer for a few more minutes. Store the soft aspen mushrooms in a container for storage.

With dill and chili

Marinating wild meats typically doesn't require a plethora of ingredients. However, for a more pronounced and rich aroma and flavor, it's best to add piquant spices, but not too many, as this can overpower the natural flavor of the main ingredient.

How to prepare: Boil the main product for 20 minutes and add the spices at the very end. Place fresh herbs in the bottom of a sterile container, add the boiled wild herbs, and sprinkle with salt and herbs. Fill the container to the very top and season with salt again. Seal and store in a dark place. Let sit for 15-20 days.

With mustard

Salt the forest harvest with dry mustard, as this makes the snack more pungent and delicious. Ingredients:

• 2.5 kilograms of raw materials;
• 2 tablespoons of salt;
• a liter of water;
• 1 tablespoon of sugar;
• 100 milliliters of vinegar;
• a packet of dry mustard;
• black pepper;
• 2 bay leaves.

How to prepare: Layer the aspen mushrooms in a jar: first the main product, then the spices and salt. Cover the jar and add a weight. Store in a dark place for 2 weeks. Drain the juices and rinse the mushrooms. Prepare a fresh marinade: add salt to the liquid and bring to a boil. Add the aspen mushrooms and simmer for 10 minutes. Transfer to containers, pour in the liquid, and add vinegar. Seal and store the preserves.

With tomato paste

Salted foods, when added tomato paste, become soft and surprisingly delicious. This preserve is suitable for preparing a variety of dishes. Ingredients:

• 2 kilograms of aspen mushrooms;
• 30 grams of salt;
• half a liter of water;
• 80 milliliters of vinegar;
• 150 grams of tomato;
• 3 bay leaves.

How to cook: Bring the liquid to a boil with salt. Immediately add the main ingredient and simmer for 15 minutes. Then transfer to a frying pan, add the tomato, bay leaves, and water. Season with salt and vinegar. Transfer the fried mixture to sterile containers. Cover and store in a dark place. Let it sit for two weeks.

Recipe without sterilization

By cooking the forest component for a long time, the preserves can be preserved for a long time without sterilizing the containers. Ingredients:

• 3 kilograms of raw materials;
• 100 milliliters of vinegar;
• 50 grams of salt;
• 3 bay leaves;
• black pepper.

Directions: Toss the base in a marinade of salt and spices. Simmer for 45 minutes, skimming off any foam. Transfer the finished product to containers, pour in the hot brine, and add vinegar. Store.

How to determine if mushrooms are ready

It's always important to check the doneness of any product, as this ensures that it won't cause any negative consequences or dangerous reactions. When cooking aspen mushrooms, this is determined by the cooking time specified in the recipe. Typically, this is no more than 20 minutes.

The appearance and consistency will also give clues. At the very beginning, the solution will begin to darken in color, then foam will appear. As it approaches readiness, the solution will lighten, and the mushrooms will settle to the very bottom of the container.

For frying, 40 minutes of cooking time is sufficient. The duration of pickling aspen mushrooms depends directly on the recipe and the amount of salt and vinegar specified. The more salt and vinegar you add, the faster the pickling process will be. Typically, pickling lasts from 14 days to a month. The fruit's structure changes completely, becoming very soft. The optimal storage temperature is up to 4°C (40°F).