Mushroom salad for winter
Mushroom Salad for Winter - a delicious and aromatic recipe, perfect for enjoying throughout the cold season. This salad is an excellent way to preserve mushrooms and peppers, transforming them into a tasty snack. Even if you have never tried it, I assure you it will quickly become a family favorite.
Preparation time: 1 hour
Sterilization time: 40-50 minutes
Number of servings: 10 jars
Ingredients:
- 2-5 kg mushrooms (chanterelles or porcini), cleaned, washed, and boiled
- 3 kg bell peppers, seeded and sliced
- 1 kg onion, peeled and sliced
- 2 tablespoons coarse salt
- 8 tablespoons sugar
- 1 cup vinegar
- 2 cups water
- 200 ml oil
- Peppercorns, to taste
- 3-4 bay leaves, broken into pieces
Recipe story:
Mushroom salad has a long tradition among housewives who wanted to make the most of the mushrooms found in the forests around their homes. It is a recipe that not only preserves the flavors of the mushrooms but also offers an explosion of tastes through the combination with peppers and spices. Besides being a delicious choice, this salad is full of nutrients and can be an excellent source of vitamins during winter.
Preparation steps:
1. Preparing the ingredients:
- Start by cleaning the mushrooms. Choose fresh mushrooms, preferably chanterelles or porcini, that have a firm texture. Wash them well under cold running water and then boil them for 20-30 minutes. This step is essential to remove any impurities and make them easier to digest.
- In the meantime, peel the onion and slice it thinly. Make sure the slices are thin so they blend well into the mixture.
- Prepare the bell peppers by seeding them and cutting them into small slices.
2. Preparing the syrup:
- In a large pot, add the water, oil, vinegar, salt, sugar, peppercorns, and broken bay leaves. Put it over medium heat until it starts to boil.
- Once the sauce is boiling, add the sliced onion and let it simmer on low heat for about 5 minutes. The onion will become soft and release its flavors into the syrup.
3. Adding the mushrooms and bell peppers:
- After 5 minutes, add the bell peppers and boiled mushrooms to the pot. Let everything simmer over medium heat until the bell peppers are half-soft. This step will add a crunchy texture to your salad.
4. Cooling and packing:
- Once the mixture is ready, turn off the heat and let the salad cool slightly.
- In the meantime, wash the jars well with hot water to ensure safe preservation. When the salad has cooled, fill each jar with the mixture of mushrooms, bell peppers, and onion.
5. Sterilization:
- Place the jars in a large pot, covering them with water up to halfway. Put a kitchen towel between the jars to prevent them from chipping.
- Let the jars boil for 40-50 minutes. This process will ensure that the salad preserves correctly during winter.
6. Cooling and storage:
- After sterilization, remove the jars and let them cool completely. Store them in a cool, dark place to keep them fresh.
Useful tips:
- Choosing mushrooms: Make sure to choose fresh mushrooms, free from spots or unpleasant odors. If you're unsure about a type of mushroom, consult specialized sources.
- Varieties: You can experiment with different types of mushrooms, such as button mushrooms or wild mushrooms, to add varied flavors.
- Spices: Feel free to add herbs like dill or parsley for an extra flavor boost.
- Serving: This salad can be served as an appetizer, alongside fresh bread, or as a side dish to meat dishes.
Frequently asked questions:
1. How can I tell if the mushrooms are good to eat?
- Look for mushrooms with a firm texture and a fresh appearance. Avoid mushrooms with spots or an unpleasant smell.
2. How long can the salad be stored?
- If properly sterilized and stored under optimal conditions, the salad can last up to a year.
3. Can I use other vegetables?
- Yes, you can add carrots or celery for an extra boost of nutrients and texture.
This winter mushroom salad is not only a wonderful way to preserve mushrooms but also adds a touch of tradition and charm to your winter meals. Enjoy every bite and cherish the moments spent with loved ones! Bon appétit!
Ingredients: 2-5 kg small mushrooms (chanterelles or porcini), washed and boiled, 3 kg bell peppers, 1 kg onions, for syrup: 2 tablespoons coarse salt, 8 tablespoons sugar, 1 cup vinegar, 2 cups water, 200 ml oil, peppercorns, 3-4 bay leaves
