The best recipes for pickling and marinating bitter mushrooms hot and cold at home for the winter

Goryanki, or bitterlings, are mushrooms with velvety edges and a tan color. The cap reaches 11 centimeters in diameter, with a small bulge in the center. A distinctive feature of this mushroom is that they don't attract worms, so they are often used for pickling. If you'd like to make salted bitterlings, you'll find the recipe in our article.

Beneficial properties

Bitter milk mushrooms contain a huge amount of vitamin C, as well as the important mineral potassium. Moderate consumption of these mushrooms helps normalize blood pressure, improves facial skin, and reduces blood sugar levels. Furthermore, bitter milk mushrooms are a low-calorie food that boasts a wealth of nutrients.

Processing and soaking mushrooms

Processing epimedium mushrooms at home involves carefully sorting them, then soaking them in water for three days. Rinse and change the water twice daily. This will remove the bitterness from the mushrooms.

Classic recipe for salted bitter mushrooms

We will need the following products:

1. Bitterlings – 1 kilogram.
2. Rock salt – 60 grams.
3. Black peppercorns – to taste.
4. Garlic – to taste.

Pre-soak the epimedium mushrooms, drain them in a sieve, rinse, and squeeze them dry. Place them in a suitable container, cover them completely with water, and place them under a weight. Keep them in this position for one month in a cool place.

A quick way to cook

To quickly pickle mushrooms, prepare the following ingredients:

1. Milk mushrooms – 2 kilograms.
2. Onion – 1 kilogram.
3. Vinegar essence – 15 grams.
4. Black peppercorns – 9 peas.
5. Carnation buds – 3 pieces.
6. Bay leaf – 2 leaves.
7. Sugar and salt – 60 grams each.
8. Water – 1 liter.

Wash the milk mushrooms, boil them for 15 minutes, and drain. Make a brine by combining sugar, salt, cloves, pepper, and vinegar with water. Boil the bitter mushrooms in this brine for 5-6 minutes, then transfer the milk mushrooms to bottles, alternating with onions. Fill the jars with the brine, just removed from the heat, and seal.

Hot salting

Wash the horny gourds, remove any spoiled parts and stems, and soak them in water for 5 days. While soaking, change the water 3-4 times to remove the bitterness. After this time, rinse the mushrooms and simmer for half an hour in lightly salted water.

Important! To prevent the peas from burning to the bottom of the pan, stir them occasionally while cooking.

After half an hour, turn off the heat and let the mushrooms cool in the water. Only then pour them into a sieve and drain the liquid. Transfer the cooked epimediums to the saucepan, alternating with salt and spices. Don't forget the garlic. Place a weight on top to keep the mushrooms from floating and drying out. Serve after a week.

Cold salting

To cold pickle milk mushrooms, follow the instructions.

Components:

1. Mountain mushrooms – 1 kilogram.
2. Salt – 60 grams.
3. Garlic – 2 cloves.
4. Horseradish - a small piece.
5. Caraway – to taste.
6. Blackcurrant leaves – 1-2 pieces.

Wash the epimedium mushrooms, cut off the stems to about 1 centimeter, and soak them. Sterilize the bottle and add a little salt. Alternate the salt, mushrooms, and spices until the bottle is full. When the jar is full, place a weight on top. After a couple of days, place it in a cool place for another five days.

After this time, remove the epimediums and check whether enough juice has been released. If so, remove the weight. If not, add a saline solution or increase the weight and leave them for a while longer. The total time the epimediums should rest is 2 months.

Pickled

Pickling milk mushrooms is easy. To do this, you'll need:

1. Bitterlings – 1 kilogram.
2. Water – 0.5 liters.
3. Vinegar – 60 milliliters.
4. Salt – 1 tablespoon.
5. Sugar – 1 teaspoon.
6. Black pepper – 10 peas.
7. Carnation – 5 buds.
8. Bay leaf – 2 leaves.
9. Onions – 2 pieces.
10. Carrots – 1 piece.

Boil the milk mushrooms for 20 minutes, then drain. Boil the sugar, salt, spices, and vegetables in water until tender, then add the vinegar and bitter mushrooms for 10 minutes. Place the milk mushrooms in jars, pour the marinade over them, and seal.

In Polish

We take:

1. Mushrooms – 2 kilograms.
2. Onions – 2 pieces.
3. Salt – 2 tablespoons.

For the brine:

1. Water – 1 liter.
2. Vinegar – 0.4 liters.
3. Sugar – 3 tablespoons.
4. Salt – 2 teaspoons.
5. Juniper berries – 1 tablespoon.
6. Allspice – 1 tablespoon.
7. Black pepper – 1 teaspoon.

Additionally: 1 onion, cut into half rings; and 2 tablespoons of mustard seeds.

Wash, clean, and coarsely chop the mushrooms. Cover with water and salt, and let sit for 20 minutes. Rinse in a colander. Place the horny goat mushrooms, onion, and salt in a large bowl, bring to a boil, and simmer for another 20 minutes. Strain.

Place the onion and mustard in the bottle. Meanwhile, prepare the marinade by combining all the ingredients and bringing to a boil. Add the epimedium mushrooms to the boiling water, bring to a boil again, and then pour into jars.

Important! The brine should be poured right up to the neck of the bottle.

Pasteurize the jars covered with lids in a pan with boiling water and roll them up.

What dishes can be made from mushroom preserves?

Salted or pickled goryanki can be served both at a festive table and simply at an everyday family dinner.

Mushrooms can be considered as a separate appetizer, and also included in salads.