Marinivka pecheritsa. How to marinate pecheritsa for barbecue. How to salt pecheritsa in jars - a simple recipe

Marinated pecheritsa are a savory appetizer, as well as a wonderful ingredient for salads, an excellent filling for pies, pizza, and mlints.

And you can cook a lot of things with them.

Beforehand, we need to marinate the pecheritsa themselves.

How about preparing a savory appetizer?

Marinated pecheritsa in homemade spirits - advanced principles of preparation

Pecheritsa can be pickled for the winter in either simple ways. Any option for the preservation and coloring of savory berries is obtained from vikorist. Or replace it with citric acid and juice.

The marinade should never be prepared in water. Sometimes you simply coat the mushrooms with aromatic mixture based on olive oil, octave, spices and herbs. Also, instead of water, you can use any kind of juice, most often cereal.

Recipe 1: Marinated pecheritsa in homemade soups “Smachni”

A wonderful recipe for marinated pecheritsa at home. From which marinade and ingredients come a two-liter jar of mushrooms, which do not darken after cooking and can stand in the refrigerator for a long time.

1 bay leaf;

100 g apple otstu;

1 tbsp. spoons of cucumber and some salt.

1. Place a saucepan on the fire, put all the spices and water in it.

2. Wash the pecheritsa and remove the mushrooms whole. When large specimens are caught, they can be cut to pieces.

3. Once the marinade has boiled, let’s start the mushrooms. If the pecheritsa are not very clean and light (this happens with field mushrooms), then the stems can be boiled with 10 quills in one water, and then thrown into the marinade.

4. After boiling the stove, change the fire and boil the mushrooms.

5. Cool in the same marinade, then transfer to a jar. You can pick up a bunch of small ones. Add water to the top and cover with plastic caps.

6. Place in the refrigerator for use and you can cook!

Recipe 2: Marinated pecheritsa in homemade “Shvidki” soups

To prepare such pickled pecheritsa budinka you need no more than 15 hvilins. And the stinks will be ready for the coming day. You can work for the night, and already the snack will be ready.

A bunch of other pecherits;

10 peppercorns;

3 chaplets for the watchmaker;

2 cloves;

0.5 tea. spoons of salt;

1/3 bottle of oliya grown.

1. We chop the peeled chaplets into circles and throw them on the bottom of the saucepan.

2. There we put the head of thyme and other spices, cut into sprouts.

3. Add 150 ml of water with olive oil. It is better to take the oil from the smell.

4. Add the mushrooms and place them on the stove. We cover the saucepan in a very heavy-handed manner. There is not much in the way of rice, but the pecheritsa need to let out enough quantity and cook in their own juice. There is no need to give you a wikipati.

5. After boiling, boil the mushrooms for exactly 7 minutes and knead.

6. After cooling, put the saucepan in the refrigerator overnight or overnight (you can leave it longer).

Recipe 3: Marinated pecheritsa in homemade soups with cybulae and carrots

Recipe for bright and beautiful pickled pecheritsa, which are also difficult to prepare. We take some greens: basil, parsley, crepe, cilantro.

300 g water;

100 g carrots;

500 grams of pecheritsa;

Chasnik 4 teeth;

100 g cibul;

1 bunch of greens;

1 tsp. with a mountain of salt;

2.5 st. spoons 9% otstu;

4 tablespoons of olive oil.

1. Boil water with added salt and turmeric and remove from heat.

2. Throw the mushrooms into the marinade, dry them, cover them and place them on the table.

3. Shred the cibul into strips, grate the carrots, and trim the greens. Toss in until the mushrooms are covered and cover again.

4. We clean the clock, cut it into small pieces, and throw it to the mushrooms.

5. Throw in other spices, part and parcel. Let's mix it up.

6. It is left until completely frozen under the lid.

7. Place into jars and take away from a cold place for use.

Recipe 4: Marinated pecheritsa at home-made “Korean”

The inviolable aroma of this appetizer with pickled pecheritsa simply invigorates the brain. However, like all other Korean salads, they are salty.

One carrot, one cibulin and one pepper;

Chasnik 2 teeth;

3 peppercorns;

0.5 tsp. mixed Korean seasonings;

1 spoon otstu 9%;

2 tablespoons soy sauce;

1 tsp. (Nepovna) salts;

1. Mushrooms are washed and boiled 10 times, add peppercorns, you can throw in a bay leaf. Let's pour it into the drain, let the water drain.

2. In the meantime, let’s prepare the vegetables. Everything is cleaned and shaky like a straw, but at the same time it does not mix.

3. Heat the oil in a frying pan, fry it, brush the pork belly, throw in the carrots, then the pepper, brush it all at once.

4. Add salt, zukor, Korean seasonings and a special chasnik to the frying pan, warming up the chicken.

5. Add 200 ml of water, add ocet, soy sauce and let the marinade boil.

6. Transfer the pecheritsa to a container, throw in the cut lemon slices, and pour in the hot marinade from the vegetables.

7. Curl and trim until completely dry. Before placing the mushrooms on the table, let them cool.

Recipe 5: Marinated pecheritsa in homemade soups in Korean No. 2

Another option for pecheritsy in Korean. This recipe has fewer vegetables and the main emphasis is on mushrooms.

1 spoon otstu 9%;

50 grams of olia;

15 grams sesame seeds;

Chasnik 4 teeth;

20 g soy sauce;

Parsley (small bunch);

1. Boil 15 pieces of bread in the recipe water with salt and bay leaves.

2. Chop the greens and peel the cloves and throw them into a bowl.

3. Add some hot pepper there, add some ground pepper, soy sauce and soy sauce. Let's mix.

4. Heat the oil well and brush the sesame seeds. Add blush to other herb spices.

5. It’s now time for the pecheritsa to cook. We pour them into our friends, and while the stench is hot, we immediately throw it into a bowl with aromatic ingredients. You don’t have to drain all the drops from the mushroom soup.

6. Cover the bowl with a lid and shake vigorously a few times.

7. Let it cool and put it in the refrigerator for 3 years, or even overnight.

Recipe 6: Marinated pecheritsa in homemade soup with tomato

Tomato sauce is one of the most delicious additions for pickled pecheritsa. Ideally, it is better to use fresh juice, or you can use canned or diluted paste. The recipe is universal; you can roll up the mushrooms for the winter by chopping them into sterile jars.

0.5 kg pecheritsa;

1 spoon 9% otstu;

300 g tomato juice;

2 cloves for the chasnik;

4 peppercorns;

20 grams of olia.

1. Boil the mushrooms in water for exactly 10 minutes. There is no need to add salt or add spices. Vidvar is angry.

2. Pour tomato juice into a saucepan, add salt, add some zucchini. Throw in peppercorns. Let the marinade boil.

3. Add the mushrooms, boil for 3 minutes, add the watch and soak. Place under the lid until completely cooled and the appetizer can be served on the table!

4. If you need to roll the mushrooms into jars, then boil them for 3 minutes for an hour, then spread them into sterile containers and seal them hermetically.

Recipe 7: Simple pickled pecheritsa at home for the winter

The peculiarity of this recipe for winter cookies is the presence of a large number of spices and all kinds of vegetables. These mushrooms can be opened and cured for salads, pies, added to them with tomato, cibul and all sorts of seasonings, prepared on their basis for various snacks, including Korean ones.

250 grams of olia;

150 g apple otstu;

10 peppercorns;

4 teeth for the watchmaker.

1. We boil a 15-inch length of biscuits and pour in some water.

2. Pour a liter of clean water into the saucepan, add salt, clean the teeth in a bowl that can not be cut, add peppercorns and bring to a boil.

3. Pour in the olive oil, add the previously boiled mushrooms and boil 7 chickens.

4. Pour into sterile jars and seal with lids. Cooling under a fur coat in an inverted view. We store it in the basement.

Recipe 8: Marinated pecheritsa at home using citric acid

The recipe for pecheritsa is for those who do not like otset or may be contraindicated for its use. Sweet pepper adds a special taste to the appetizer. The recipe is quick, the mushrooms will be ready for free.

0.6 kg pecheritsa;

2 grams of citric acid;

5 spoons of parsley;

50 grams of olia;

2 cloves for the chasnik;

2 licorice peppers.

1. Boil mushrooms in dill for exactly 10 minutes, add water.

2. Shred the pepper into strips, the number of pods does not matter.

3. Coat the pepper near the baked olives.

4. Add citric acid to 40 g of water, and you can add mushroom broth. Add salt, additional chasnik, zukor and greens. Mix intensively.

5. Create a fragrant mixture by brushing with pepper and then with the cookies.

6. Mix and place in a container, compacted.

7. Cover and remove from a cold place. You can take a sample after 3 years, but this is a delicious snack after marinating.

Marinated pecheritsa in homemade spirits - cinnamon and cunning

The pecheritsa live together with a sad look. So don’t complain if the gas and electricity were turned off and the mushrooms weren’t cooked in time. There's a stink coming from the marinade.

Fragrant spices, herbs and herbs are best added to the marinade only after boiling and removing the froth.

It is important to boil the zukor in the marinade after adding it, as they often have problems that can shorten the term of the workpiece.

Polish stoves are not as clean as hothouse ones. And they should be soaked in clean water before boiling in order to reduce the sand in the gills.

Pecheritsa droplets are more easily etched by the body, the lower legs. There's a lot less cellulose in them. If there are problems with etching, then turn off the legs.

If the appetizer is being prepared for dry storage, it is important to ensure that a large portion of the mixture is removed, since wine acts as the main preservative. I especially pay attention to the cleanliness of dishes, ingredients, and sterility of jars.

Preserving pickled pecheritsa is a tedious and cumbersome process. Fragrant mushrooms will definitely become one of your favorite snacks. Closed in sterile containers the stench can be detected as a trivial term of conservation. The marinated product is crispy and firm, and is also excellent for greased meat and baked fish.

Forest mushrooms are common to everyone, and especially pecheritsa – this is an amazing and valuable product. Because of its high protein content, this droplet of milk is called rosemary meat. The share of living rivers in these forest crops is greater, lower in many sheep crops.

In addition, it takes away a large supply of vitamins, minerals and amino acids. No less important is the presence of potassium, zinc and vitamins of group B, which are necessary for the immune protection of vitamin C, vitamins PP and D.

Regular use reduces the level of rhubarb in the blood and contains folic acid. This low-calorie and live product also acts as a sechoginous product.

The legs contain a lot of cellulose, which can complicate the pickling process. Amino acids - lysine and cysteine contribute to faster brain activity, reduced memory and renewal after overexertion. Phosphorus and other substances directly affect the functioning of the nervous system, and also perform an extremely important task - regulate the level of low cholesterol in the blood.

Prepared necessary ingredients

Proper preparation of the necessary components for winter preservation is a guarantee that the marinated appetizer will be savory, aromatic and cinnamon-y. Collected forest products must be carefully checked for the presence of worms and worms. For conservation, only intact and small specimens are selected. Then you need to cut out any dark or brown parts. Small mushrooms can be preserved whole. Great pecheritsa, as a rule, are squeezed out at the bottom of the drop and the bottom.

All necessary spices and spices must be washed off, and the dishes should be immersed in boiling water. For quick removal of mushrooms, it is recommended to soak the mushrooms in salted water, and then scrub them quickly with a stiff sponge. However, it is not easy to do this for a long time; the fragments of the stench are easily absorbed by excess water. It is better to choose ocet without flavors, so as not to block the natural taste and aroma of the pecheritsa.

Since there is no flavor in the boiled product, you don’t have to worry too much: the mushrooms will come out of the hot marinade.

It is recommended to boil high refined sugar before adding it to canned products. This can be explained by the fact that houses are often used in them, which can significantly reduce the hassle of saving food. It is also important to note that forest pecheritsa are richly fertile because they were grown in greenhouses. Therefore, the stench is caused by digestion, during which important obstructions in the “gills” flow. The main preservative in this product is ocet, so it is necessary to maintain its exact quantity.

Delicious recipes for marinated pecheritsa at home

Recipes for preparing marinated snacks at home reflect the popularity of rivers among rivers. Preparation methods vary with marinade and various aromatic seasonings. If you cut large lice specimens first, the marinade will be better able to seep through. The main thing is not to overdo it with spicy additives, the stink fragments can easily interrupt the natural aroma of forest products.

The products are prepared on the basis of tomato juice.

Classic recipe

The simplest and fastest way to preserve savory snacks for the winter. All components are stored in a two-liter capacity so they can sit in the refrigerator for a long time. Add the spices to the marinade after boiling.

Required components:

kilogram of forest product;
2 laurel leaves;
stocked seasoning;
80 g table otstu;
liter of water;
Another spoonful of refined sugar and salt;
a couple of cloves of chasnik.

Preparation diagram: pour water into a jam container and turn on the fire. This is the time to carefully wash the main component and cut large copies. After boiling, add a cleaned stove and boil 10 chickens, regularly adding salt to the pan. Throw in all the necessary spices, change the fire and boil the sum. Cool the marinade for an hour, and then transfer it to a sterile container.

Pick it up in a cold place for free. For hardening, use curses, enamel or ceramic dishes. However, do not destroy plastic or metal containers, as the stinking fragments will react chemically with acid.

Marinated in wine

This method is used as a recipe for quickly preparing an appetizing snack for the winter. A number of necessary components are packed into a liter capacity for pickling mushrooms. Wine is often preserved in winter. If you take white wine, spin it to save your color.

What is needed:

500 grams pecheritsa;
a bottle of water;
half a lemon;
a quarter of a bottle of olive oil;
dessert spoon of refined sugar;
a tablespoon of salt;
laurel leaf;
a bottle of wine.

How to prepare: clean and prepare the main product. Add the main ingredient to a saucepan with water: lemon juice. Boil the sumish and cook under a closed lid for another 5 khvilins. Transfer the forest product to the drain to drain and continue preparing the aromatic marinade. Add other ingredients from the list to the water. Place the mushrooms in a sterile container and pour hot brine over them. Save it at a suitable place or place.

Recipe for carrots in jars

When you preserve forest fruits combined with sheep, you will get a beautiful product. And the main component is licorice-based Prismak.

What is needed:

2 kilograms of the main product;
4 carrots;
3 tablespoons salt;
6 tablespoons cucru;
4 large spoons of otstu;
lavrushka

How to prepare: cut the carrots into small cubes, and peel and rinse the pecheritsa. In a jam container, mix the zukor, citrus and salt. Throw in extra pepper. Place the main ingredient and carrots in a sterile container and cover with marinade. Leave it like this for the rest of the year. Then you are no longer able to roll up and put away the cold storage for savings. In order for the marinade to soak through, you will need to squeeze the liquid and the delicious preparation can be embedded in the juice.

From the seeds of mustard

Preservation with added mustard juice looks appetizing on the table, so it is unlikely to sit in the refrigerator for a long hour. The appetizer turns out spicy and rich. Mustard seeds add an unusual aroma to the main product.

Ingredients:

kilograms of mushrooms;
4 small spoons of thistle mustard;
liter of liquid;
70 milliliters of ottu;
black pepper;
3 traps;
refined sugar - to taste.

How to prepare: simmer the mushroom product for 5 minutes. Then it is necessary to anger the country in which the pecheritsa were cooked. Place the boiled mushrooms in a separate container, add the indicated amount of water and add the ingredients listed above. Boil and boil. Transfer the milk into sterile containers, pour in the aromatic brine and seal. Save it for saving.

Sterilize the glass jars in the oven, and cover the lids with boiling water. To do this, you need to place the containers in a preheated oven and cook 10 quilins.

Gribi with a chasnik

You can prepare the miracle preserve with hazel milk using chasnik cloves. This component will become a spicy addition that will delight lovers of spicy preparations for the winter.

What to take:

500 grams pecheritsa;
flasks of tomato juice;
20 milliliters of primary otto;
a teaspoon of cinnamon and salt;
fresh herbs;
4 clock cloves.

Instructions: in a warm bowl, mix tomato juice, salt and zuccor. Bring to a boil and pour into a container at the indicated capacity. Boil again and add fresh herbs (parsley or crepe), chopped chasnik cloves. Boil the prepared product in a container. I want to make my homeland angry. Place the boiled mushrooms in a tomato mix and boil a skein of pineapple in the pan.

You can prepare it immediately, or roll it up and save it until winter. Also remember about the thermal processing of containers for hardening, which is carried out in the oven. Next, sprinkle the crusts with sprinkling.

With applefather

Marinate pecheritsa with apple pie – this is a perfect solution and a guaranteed aromatic snack for the winter. In order for it to turn out tasty and crispy, it will be necessary to adjust the recipe more precisely. All components are insured to a two-liter capacity.

What you need:

800 g mushrooms;
160 milliliters of ottu;
water is filtered;
2 chasnik cloves;
20 g salt;
3 traps;
pepper

Recipe diagram: prepare the main product. Place in a steaming container and cover with water. Boil the forest milk and cook 15 hvilins on a small fire. Clean up the pot and finish hanging. Mix the salt and zukor in a saucepan for an hour and boil for about an hour. Add the amount of apple juice indicated and boil for 2 more minutes.

Throw the pecheritsa into the brine, boil and simmer for 5 minutes|minutes|. Carry out the procedure of thermal cleaning of the jars in the oven. In a sterile container, compact the spices and the container thoroughly. Fill the jars with the main product and save money.

Marinuvati in Korean

This preparation is a rich substitute for marinated store-bought products. There is very little time left for conservation. Once you prepare such a snack with an incredible aroma once, you will definitely get to the list of your favorite preparations.

What is needed:

700 grams pecheritsa;
120 milliliters of rose oil;
70 milliliters of ottu;
40 grams refined sugar and salt;
chalked black pepper;
a pinch of red pepper;
4 traps.

How to prepare: place the prepared forest products in a saucepan and boil with bay leaves for at least 10 quils. I need to anger my homeland. In a wide bowl, place a layer of boiled cookies, add spices and seasonings. Then pour in and heat the oil until it is absorbed into all the spices. Vsipati tsukor, salt|salt|. Pour in the indicated quantity of table otto. Mix all components thoroughly. Transfer the main ingredient to a glass container, pour in the marinade and keep in a cold place. Through addition, preservation can be infused.

Quick method of marinating in hot oil marinade

Shvidko prepare a fragrant mushroom appetizer using this recipe. The tasty forest product can be consumed in one year. A similar method of preservation involves the fact that the milk undergoes heat treatment in a hot marinade with added olive oil.

What is needed for preparation:

800 grams of pecherits;
20 g salt;
30 g cucru;
130 milliliters of rose oil;
70 milliliters of ottu;
5 watch heads;
fresh herbs (sprinkles and parsley);
black pepper (peas).

How to prepare: prepare the head forest product as indicated in the instructions. Stay tuned for the drying of the prepared cheese. In a deep saucepan, mix the indicated amount of oil, otto. Add salt and zucchini. Place the sliced bowl and add all other spices. Throw the dried mushrooms into the pan and stir with a wooden spoon so that the mushrooms absorb the oil better.

Bring to a boil in a saucepan and simmer for 15 minutes over low heat. During this hour, more natural juice is seen. Refrigerate, place in a sealed container and store in a cooler.

With citric acid

When preparing for the winter with citric acid, it is better to transfer it to the preservatives, as this component is a wonderful preservative. On savory berries, there is no acid, and what’s more, the marinade turns out light and retains its color for a long time.

Ingredients:

kilograms of cheese;
2 bottles of water;
a small spoon of citric acid;
a large spoonful of salt and cinnamon;
5 tablespoons otstu;
a few spoons of olive oil;
3 watch heads;
2 traps;
carnations.

How to prepare: prepare forest products with a light marinade using citric acid. This will also ensure that the main product remains white and does not darken during intensive preparation procedures. In a warm bowl, mix citric acid and water. Please note and place the cleaned cookies in the middle. Boil the main product and cook for 5 minutes. Pour the first rosesil and cool the forest product.

Stir in all other ingredients and mushrooms in cold water. Boil on full gas for 10 minutes. Carry out thermal processing of the glass containers in the oven. Rozfasuvat in sterile containers, pour hot rosesol. Grab the conservation at the saving process.

Ways to preserve pickled mushrooms

Salted pecheritsy is a wonderfully common appetizer with various herbs, but if stored incorrectly, it can cause a great danger. To prevent botulism, it is not recommended to store pickled mushrooms under metal lids.

The marinated product must be kept in a cold place, the temperature of which does not rise above 10 degrees. The optimal temperature reading for the room in the room is 8 degrees. Saving such snacks is one simple task.

Marinated pecheritsa are a wonderful appetizer for Christmas Eve, as well as an unknown ingredient for salads and other herbs. Today, many people respect it for the better quality of buying the finished product at the store, but it is much more acceptable and at the same time tastier to prepare pickled pecheritsa at home. There are a number of options for preparing the popular snack.

Marinated pecheritsi - a miracle appetizer for Christmas Eve

The most delicious recipe for your skin can be called marinated mushrooms, tested in an hour. A mixture of small pecheritsa and portobello varieties, which grow into large sizes, is extremely popular.

To prepare the following products are required:

Three kilograms of mushrooms.
Add a few tablespoons of salt.
Pivlitra of grape otsu.
Cloves, sweet pepper, black pepper, crepe and bay leaf.

You don't have to worry about small pecheritsa. It is necessary to remove and clean the stems. With great mushrooms, the crumbs are more compact. Carefully clean them and cut them with large scraps. There is no need to crush the portobello too much, the fragments of the mushrooms will lose their power.

After this, you can begin the preparation process:

Boil three liters of water.
Add salt, oceta and all the prepared ingredients, along with the mushrooms.
Bring the sumish to a boil.
You will have your own boiling marinade; add mushrooms until necessary.
Varimo 15 hvilin.
Chop the cibul, add the rosemary oil and mix well.
Add the mushrooms to the tsibula and mix thoroughly.

Remember that you don’t need to put the mushrooms in a glass jar. Cover tightly with the lid. You can only store the snack in the refrigerator.

Delicious pickled mushrooms (video)

Shvidky recipe

For those who are always in a hurry and do not waste every second of time, there is a special recipe for a soft-cooked oven.

Hello friends. Do you often buy pickled pecheritsa? I’ll be honest, I take them the same way when I’m guilty. For example, if you need to prepare a salad the right way. Let’s face it, the stench in the house comes out richly relished from the shops. I am going through 5 proven recipes on how to make marinated shortbread cookies at home.

You can prepare mushrooms in two ways - either in a quick way and ready within a year, or in jars for the winter. In both cases, it is better to undercook the mushrooms, or to overcook them, turning them into porridge. The pecheritsa live with their eyes and their orphans. Until then, the mushrooms will be “ready” in the marinade.

I want to express your respect that the droplets of pecheritsa are easily absorbed by the body, which cannot be said about the legs. It is better to include them in your diet if you have problems with poisoning.

If you are preparing a snack for the winter, be sure to add the amount of otto indicated in the recipe to the marinade. It is important to ensure that the mushrooms are preserved properly.

And while you get out your Talmud, where you write down the recipes, watch the funny video. It turns out that mushrooms can be cucumbers 🙂

Before I speak, picnic lovers, I think it’s good to rate savory recipes with a “B” rating.

Marinate without water in 1 year

This is a method without cooking. The mushrooms are getting ready as quickly as possible. You will need the following components:

the cibula is great;
0.5 kilo mushrooms;
8 peas each of fresh pepper and black pepper;
1 tbsp. salts;
3 traps;
50 ml 9% otstu;
2-3 hour chaps;
1 tbsp. tsukru;
150 ml of rosemary oil.

The mushrooms are washed and thrown onto the drain - then drain the water. We cut the cleaned cibulin into thin slices, and the chasnik slices into plates. Heat the frying pan (no oil required) and place the oven on it. During the oiling process, the mushrooms may be released. It takes 5-6 khvilins to cook.

The mist has a mixture of pepper, cherry, cucumber, bay leaf and olive oil. Add the finished marinade to the mushrooms, cover the pan and simmer for about 10 minutes. Skin 2-3 min. Raise the lid and stir the cookies.

Next, transfer the mushrooms to a separate bowl and pour in the marinade. Here we add a chasnik from tsibulya. Let's leave the snack until it's finished. When cold, we place it in the refrigerator, and then take a sample within a year.

Recipe for marinade without oil or oil

Most recipes call for adding the marinade to the marinade. For this version, the component is not vicorized. Instead, add citric acid.

For this game you will need:

kilo pecherits;
2 liters of water;
7 peppercorns;
3 tbsp. salts;
2 tsp. (without bitters) citric acid;
3 pcs. carnations;
2 bay leaves;
4 chapels;
Roslinne oil

Bring the water to a boil, and then add 1 tsp. citric acid. Omit the mushrooms and cook for 2-3 minutes. Further we anger the homeland.

Okremo cook the marinade. Add salt, cloves, pepper, bay leaves and citric acid to water (2 l). Pour the hot marinade over the pecheritsa and boil for 2-3 minutes. Then we turn on the gas and let the mushrooms in the pan cool down. Then transfer them cold to the jar. Place it thickly and fill it with marinade to the top. If you run out of marinade, you can simply use it. Here we add olive oil, as well as sliced chasnik with plates.

We cover the container with a lid, and then put the snack in the refrigerator. With this arrangement, the mushrooms come out even garnished - light in the light marinade. The stench comes out like a high-road store near dirty jars.

Marinade for pecheritsa with tsibulya and bell pepper

It looks even more beautiful with the addition of hot peppers. The appetizer is prepared using the following ingredients:

0.5 kg mushrooms;
bell pepper (Raja's brothers half yellow and half red);
ripchasta cybula;
1 tbsp each of cucumber and salt;
4 chapels;
5 tbsp. 9% ottu;
1 liter of water;
1 tbsp. olive oil;
dried grains of mustard;
a splinter of black peppercorns;
2 bay leaves.

We detail pepper, chasnik and tsibul. The chasnik is cut into plates, the tsibul is cut into slices, and the pepper is cut into slices. Mushrooms are washed.

We boil water in a saucepan. As soon as it boils, add salt + zukor, bay leaf, and olive oil. We are also stocked with pepper, mustard and ottoum. Bring the marinade to a boil and steep the mushrooms in it. You need to cook for about 7 hvilins.

Afterwards, transfer the mushrooms to the jar. Let's add bell pepper, tsibulya and chasnik here. We cool everything down and place it in the refrigerator. In just 12 years the mushrooms are ready.

How to prepare marinated Korean pecheritsa for 15 hwilin

This appetizer is prepared in spices and soy sauce. Prepare the following products ahead of time:

400 g mushrooms;
3 tbsp. olive oil (refined vikoryst);
2 bay leaves;
7 black peppercorns;
half a bunch of parsley;
2 tbsp. soy sauce;
4 chapels;
1.5 tsp. sesame seeds;
3 peppercorns;
3 tbsp. apple otstu;
tsp chopped coriander;
salt.

The mushrooms are washed and thrown onto the tray. We galvanize parsley, and the chasnik with plates. Mix coriander with olive oil, ottoum, sauce, herbs and chasnik plates. Add pepper, bay leaf and salt here. Sesame grains are coated in a clean frying pan and then added to the marinade.

Place the pecheritsa in boiling water and cook over medium heat for about 15 minutes. Then we transfer the mushrooms to a jar and pour in the marinade. Cover the container with a lid, cool the snack and place it in the refrigerator. The axis is all: the relish is ready. Please go to the table :)

Before speaking, instead of parsley, you can add cilantro. The taste of this appetizer is regulated. And the axis of the video is the recipe for this herb.

We marinate pecheritsa for the winter

The mushrooms look amazing. For a kilo of cookies you need to take:

5 tbsp. 9% ottu;
7 tbsp. olive oil;
5 watch chalets;
500 ml water;
1 tbsp. Cucumber + salt;
6 black peppercorns;
3 traps;
1 tsp. citric acid;
2 pcs. carnations.

Rinse the mushrooms in boiling water and add acid. Boil the pecheritsa over medium heat for about 10 minutes. Then the countryside gets angry, and the mushrooms go to waste.

Let's move on to preparing the marinade. In cold water (0.5 l) add zukor + salt + pepper, bay leaf, olive oil, citrus and cloves. The peeled chasnik is cut into slices and added to the marinade. Then we put the dishes from whom we cooked, put them on the fire, and bring them to a boil. And then, having changed the heat to low, cook rossil khvilin 10.

We put the mushrooms into sterile jars. How to quickly prepare dishes, read the article about . Fill the pecheritsa with marinade. Then we sterilize the 5 shells in the micro and finish. With this set of products you will get 2 full jars of mushrooms.

What can you prepare with pickled pecheritsa?

I present to your respect a selection of original recipes. Moreover, just like on Christmastide, for example, on the day of the people, so on every day, be it the time of fate. What suits me best are salads with pickled pecheritsy. The stench is simple and delicious, so good luck 🙂

Salad with pickled cucumbers and chicken breast

The recipe for yoga is:

200 g smoked chicken;
200 g pickled mushrooms;
2 large or 3 small pickled cucumbers;
trinkets of green cibul and parsley;
mayonnaise.

Cut the chicken, cookies and cucumbers into cubes. Let's look at the green cybul in detail. We mix the tsibula with cucumbers, meat and mushrooms. Add mayonnaise, and then mix thoroughly. We decorate the animal with parsley leaves.

Salad with cheese and chicken

This chicken salad is so tasty and delicious. For this you will need:

1 weekly chicken steak;
100 g solid siru;
3 boiled potatoes;
3 boiled eggs;
a jar of pickled mushrooms (naturally, I’ll prepare the vikorystvo pivlitrova);
2 watch teeth;
mayonnaise;
salt+pepper.

Throw the mushrooms onto a plate, and then chop them with a knife. Cut the chicken into cubes and place in a container with mushrooms. Grate the cheese into a coarse grater, adding to the other ingredients of the salad.

Peel the potatoes and eggs, cut into cubes and add to the salad. Then we will enrich the herb with a detailed description of the hour. Season with pepper and add some mayonnaise. The dish is ready.

Before speaking, you can also make a Christmas leaf salad. To do this, you need to replace the boiled meat with smoked chicken breast and add Korean-style carrots. It’s really cool to go out. Axis and report video recipe:

Canapes with shredder

The following products will be needed:

200 g marinated pecheritsa;
100 g solid siru;
50 g green cibul;
2 boiled eggs;
100 g shank;
2 chapels;
black pepper.

We will need only a few droplets, and the legs can be parboiled to make a salad. We will detail sire, cibul, eggs and tavern. We add mayonnaise here, a special chasnik with pepper. Everything is thoroughly mixed. This mixture is filled with droplets of mushrooms. Insert a skewer into the skin canapé.

Salad with kvassole and shredder

This grass is very easy to prepare. This is from the category of “guests on the fence”. Gotuvatimemo with canned mushrooms and kvassole. For the salad you will need:

a jar of canned red kvass;
300 g shank;
2 cucumbers (fresh);
1 tbsp. French mustard;
200 ml natural yogurt;
half a jar of pickled mushrooms;
a little green tsibula and dill.

A straw shakes the tire and the cucumber. Mushrooms are prepared using scarves. The kvasol is poured onto a bowl, and then added until the ingredients are mixed. Alternatively add crepe, zucchini and parsley and add to salad.

We mix mustard with yogurt. And we dress the whole salad. Then all components are thoroughly mixed. Strava is ready - quickly call your guests to the table :)

Salad with crab sticks

To prepare this herb, take:

75 g Basmati rice;
200 g pickled mushrooms;
trochki green cibul;
160 g crab sticks;
3 chicken eggs;
salt+pepper;
mayonnaise.

Rice and eggs are boiled and cooled. Pecheritsa is cut into slices. We detail green broccoli, eggs, crab sticks. Add the ingredients, salt and pepper. Add mayonnaise and carefully mix all ingredients. The dish is ready. For the day you can decorate it with some greenery.

Mushroom soup with marinated champignons

This is a very tasty recipe for confectionery. Gotuvati yogo budo s:

3 cibulin;
200 g (solid + melted) syru;
4 potatoes;
2 tbsp. semolina;
50 g of olive vershkovy;
2 carrots;
half-litre jars of canned cookies;
3 arcus laurel;
green;
1.5 liters of water;
salt + spices (your choice);
crackers.

Cut the potato peelings into cubes and place them on the tray. We rinse the potatoes under cold running water - this is necessary so that the starch is fresh. Ser on thirds in a large ball. We throw mushrooms onto the dumplings to pick up the spice (don’t add the marinade). Grate the tsibula, grate the carrots into a fine grater.

Then we put the potatoes in boiling salted water. Let's add some laurel here. Cook the root vegetable until ready.

Melt the butter in a frying pan and brush it on the new carrots + cibul. A few minutes before the end of cooking, add the mushrooms to the frying pan. Then, using a food processor or blender, puree the pecheritsa, carrots and cybul. During the purification process, gradually add part of the mushroom marinade to the mixture.

Transfer the puree to the saucepan where the potatoes have been boiled. Mix everything and bring to a boil. Step by step sift the semolina and stir the soup thoroughly. Salty dish. It's rich in spices.

Let's add this here, and it's definitely correct. Then continue to cook the soup until the cheese melts. The grass needs to be stirred all this hour. Otherwise, the cheese mixture will settle to the bottom of the pan and burn. Serve this Raja soup with greens and croutons.

Get ready, my friends, and share your thoughts about herbs in the comments. And don’t forget to continue to be the first to recognize the root and the tsikave. And I tell you: see you again.

Marinated pecheritsa in homemade soups I’m preparing another one myself. Since then, I’ve been buying store-bought mushrooms in jars from wine shops. May also be used if you need marinated mushrooms for any other salad. Homemade pickles come out many times tastier than store-bought ones, but at a much lower price. And this is not all the advantages. The superiority of home-made pickled cookies can be attributed to the fact that they do not contain any kind of unnecessary additives - flavor enhancers, preservatives and stabilizers.

Shchob Swedish pickled pecheritsa in homemade soups They came out not too tasty, but with a slightly garish external appearance, pick mushrooms of small and medium sizes. The main thing to consider when choosing a stove is that their droplets are closed, and the scarves under them are white in color.

Ingredients:

Zukor - 2 tbsp. spoons,
Sil - 1 tbsp. with a glass of water,
Ocet - 3 tbsp. spoons,
Water - 1 liter,
Pecheritsi - 400 gr.,
Dried Provencal herbs -0.5 teaspoon,
Bay leaf - 1-2 pcs.,
Black peppercorns - 3-5 pcs.,
Crop parasols - 1 pc.,
Sonyashnikova refined oil - 2 tbsp. spoons.

Marinated pecheritsa in homemade soups - recipe

Having prepared the mushrooms and all other ingredients, you can start marinating the pecheritsa at home. First of all, prepare the marinade. Pour water into the saucepan and let it boil. I’m boiling water, sipte tsukor ta sil.

Pour in the ocet.

Blend the spices – dried Provençal herbs.

To add extra flavor, I add parasol to the marinade. In the winter you can use dry crops.

Place a handful of bay leaves near the marinade.

Pour in the oil.

Whisk the black peppercorns.

Let the marinade simmer for a long time. It took an hour for the cookies to be prepared. Wash the mushrooms thoroughly before adding to the marinade. Since I had large-sized cookies, I decided to cut them into two parts.

After transferring the pecheritsa into the boiling marinade, let it boil for another 5 minutes.

Remove the saucepan with mushrooms from the stove.

Marinated pecheritsa at home will be ready for use immediately after cooling. Of course, you can’t pick up all the mushrooms at once, so you need to pay attention to saving them. You can carefully save the pecheritsa with marinade in small jars in the refrigerator. Suitable for both jars with hinged lids and other types of canning jars.

Marinated pecheritsa in homemade spirits. Photo

The longer the mushrooms stay in the marinade, their flavor becomes more intense. I want to tell you honestly that it’s so craving to cook with them and I want to try it more. Having marinated the pecheritsa in the evening, they can be placed on the table. When serving, mushrooms can be sprinkled with finely chopped green cibul, crop, cibul or chasnik, passed through a press. I'll be glad if you do recipe for marinated pecheritsa at home you will need it.