General information

Pickling mushrooms in the winter in banks


Zelenushki are very common mushrooms with a dubious reputation. Despite the general opinion about their toxicity and the frequent facts of poisoning, these forest trophies remain a favorite dish in many Russian families. It is believed that properly prepared green rowing can not harm, but the gastronomic pleasure will certainly deliver. Consider the most popular recipes for their pickling and pickling.

How to clean and wash greenfinch mushrooms

Green ryadovki considered conditionally edible mushrooms. They are distinguished by a rich swampy tinge of the fruit body, which remains even after heat treatment. In its raw form and without special preparation, the product is not suitable for consumption. Given the presence of toxic substances in the composition of greenfinches, any method of their preparation involves thorough cleaning and washing of the fruit bodies. Moreover, these gifts of nature are more often found on sandy and sandy substrates, therefore their caps and legs are almost always densely covered with sand. Some mushroom pickers even dig up small mushrooms.

How to salt greenfinch mushrooms for the winter

There are many recipes for harvesting forest trophies for the winter. Many mushroom pickers resort to elementary methods of salting with soaking, as well as blanching. But lately, publications by researchers warning of a bad ecology and possible mushroom poisoning have begun to appear more and more often. Therefore, cold salting technology is practiced with caution and less.

Cold soaking

This method of salting only at first glance seems simple. In the process, there are nuances, the ignorance of which can adversely affect the health of consumers.

So, we proceed to work:

  1. First of all we need to prepare a liquid for soaking the greenfinches. For every 5 kg of mushrooms we dissolve a glass of table salt in a bucket of warm water.
  2. Now cleaned and washed mushrooms pour the prepared salted solution in a large enamel bowl. So they must stand for at least 10 hours. It is important for this period to change the water at least twice.
  3. After soaking fruit bodies should be washed once more in fresh water.
  4. Then you can proceed directly to salting. To this end, we take the enameled container, scald it with boiling water from the inside, let it dry and spread the washed black currant leaves and walnuts to the bottom. Put a layer of mushrooms on top of the leaves, and leaves on them again. The process of alternation is repeated until the rows end.
  5. The uppermost layer in the pan will be a wooden circle or plate and a sterile gauze napkin folded in several layers. Put a load on it.
  6. Now the brine can be poured into the container. For its preparation you will need to boil 3 liters of drinking water and dissolve a tablespoon of salt in it.
  7. Pickle should be left in a cold room for a month. For perfect preservation of the workpiece, it is important that the air temperature be at a level of + 5–6 ° C. Negative indicators of the thermometer are not allowed.

Salting with blanching

This method is considered more reliable than the previous one.

After preparing and washing the fruit bodies, he envisages the following actions:

  1. Sprinkle clean green flakes into an enamel pan and pour water so that it covers them. Bring to a boil and let it stand over low heat for another 10 minutes.
  2. Then, using a skimmer, we reach the mushrooms and quickly dip them for 3-4 minutes in cold boiled water.
  3. Meanwhile we cover the bottom of clean and dry enamelware with currant leaves, horseradish and cherry.
  4. Again, we take out the ryadovki from the water and spread it out in layers, generously sprinkling salt (at the rate of 50 g per kilogram of green fringes), dill, parsley, garlic teeth (no more than 6 pieces) and celery pieces. The top should consist of foliage.
  5. Cover the pickle with a wooden circle, top with a clean multi-layer gauze napkin and set oppression.
  6. A container of pickles should be left for 1 day in the kitchen, and then placed in a cool room. After 2 weeks the dish will be ready to eat.

Video: how to pickle greenfinchs


To make such a billet, we need:

  • 1 kg ryadovok
  • 800 ml of water
  • 200 ml of table vinegar (9%),
  • 40 grams of rock salt
  • 20 grams of sugar,
  • 5 peas allspice,
  • 5 spicy cloves,
  • 2 bay leaves
  • leaves of black currant, cherry, horseradish,
  • dill caps.
To taste, you can add other spices, which is necessary to improve the taste. After all, greenfinches from the mushroom kingdom are not distinguished by their special taste. Therefore, in this case, you need to stock up on a good arsenal of spices.

Pickling and storage process

Marinating can be done in two ways. The first of them provides for boiling mushrooms directly in the marinade, and the second - pouring separately cooked fruits in cans. On 1 kg of boiled greenfinches will need about 300 g of marinade.

Here is a step-by-step instruction of the first method for beginners:

  1. Fill the prepared trophies with marinade and boil over low heat for 40 minutes. It is important to frequently stir the billet and periodically remove boiling foam from the surface.
  2. After the specified time, pour the contents from the pan into sterilized jars.
  3. From above in each capacity we pour out 1 tbsp. l vegetable oil that will prevent mold.
  4. We close the jars with nylon caps and ship them to a cool place where the temperature regime is at the level of + 1–6 ° C.
If you liked the second method more, boil the washed mushrooms for 15 minutes, put them in jars and pour boiling marinade on top.

A little information about Zelenushka: how to collect, how to salt for the winter

October is coming to an end, and the period of mushroom picking is over. I remember how, with my grandmother, we went to the woods for mushrooms until about that time and collected wonderful green linens, and then we salted them in banks for the whole future winter. It was forever stored in the memory - early morning, frosty coolness, light frost on the grass, but not frost yet, crystal ringing air, creaking pines and greenfinchs on the hills in the sand.

Zelenushki, brilliant green, and we called them simply zheltushki because of the characteristic yellow-green color - very edible and very tasty mushrooms: many mushroom pickers do not respect them. And in vain. Zelenushki need to be able to collect, and then properly handle.

Zelenka (greenfinch) - a mushroom representative of a large family of ryadovkovyh. They also have the name ryadovka yellow-green, ryadovka green and have a wide variety of their fellows: ryadovki yellow-red, white, orange, purple, gray streaky and many others. The encyclopedia says that there are about 2500 species. Among the ryadovok there are poisonous mushrooms.

If you have never collected them, study in detail manuals for mushroom pickers, never collect suspicious mushrooms and once again consult with experienced lovers of quiet hunting. One poisonous fungus can poison with its toxins good edible mushrooms, if even just lie down with them in one basket. For example, a sulfur-yellow or sulfuric row looks like a greenfinch, and a beginner can easily confuse them.

  1. Greenfinches grow more in coniferous forests and more often in pine forests, on sand and in sand mainly on wet moss glades, approximately from the end of August to October until the first frost. In mixed and deciduous forests, I did not meet greenfinchs, or they simply did not come across to me under my feet and my digging stick.
  2. Finding greenfinchs is not always easy - they sit deep in the sand, and only with a trained eye can you identify a hillock with sometimes cracked earth above. Even the largest mushrooms can hide in a layer of sand. Digging them out is a pleasure. But on the surface of the little green, too, often protrude caps, and sometimes the legs too. And then it is not difficult to collect them. It is important not to tear out along with the mycelium, but carefully cut it with a knife, which is not always possible - the mushrooms themselves pop up.
  3. In this photo, greenfinches found in the fir forest under a thick layer of moss and dry needles, where sand is practically absent. And from her observations, I came to the conclusion that, after all, on the sand the green is much better, denser and more beautiful:
  4. Greenfinch grow in small groups, and quite extensive. I rarely met single mushrooms. Where sitting alone, be sure to look for more. The most delight cause mushrooms, kids. Tinkering with them longer because of the size, but there is one great pleasure.
  5. Zelenushka are classified as agaric mushrooms. The plates in an adult fungus are approximately 5–10 mm wide and have a shade from lemon to greenish yellow. The hats of these amazing mushrooms with a diameter of 3 to 15 cm! She herself personally measured the cap of the largest mushroom with a ruler. In good, not spoiled zelenushek hats are very fleshy and rather dense. While the mushroom is still small, its cap is convex and straightens as the mushroom grows. In overgrown mushrooms, the edges of the cap often wrap up. Here's something like the photo and even more:
  6. The color of the cap is greenish-yellow, olive-yellow, darker in the center, lighter at the edges. The older the fungus, the darker the cap. The skin of the cap of a good fungus is thick, thick, slightly sticky, especially in the rain, easily removed with or without a knife. Almost always, the cap and plates are filled with sand or soil where this specimen grew. Therefore, many of these mushrooms and do not like - the sand on the teeth crunches. In the recipe, I will teach you how to get rid of this sand.

The flesh is white and dense, the cut does not change color. The mushroom has a faint smell of flour - it's like if you smell the flour right in a paper bag, something like this =) The legs of these mushrooms should also be firm, elastic and fleshy. The foot is often hidden in the ground. Like a hat. But sometimes, as I said, the fungus sticks out completely on the surface. Lower leg thickens.

Zelenushki people eat fresh, salted and pickled. Personally, I do not dare to eat forest mushrooms without any processing and in the recipe below I will tell you how to pickle mushrooms for the winter in banks.

By the way, my childhood friend Nina taught me that. How many baskets of mushrooms from the forest we carried with her are difficult to count. Being on the fifth month of pregnancy, I cheerfully wiggled through the forest with a full basket, shouting to my girlfriend in order not to get lost, crying from my outlined stomach, climbed under the pine feet, and very actively used tea sandwiches on a halt, sitting on an inverted bucket. Bucket always in reserve.

I hope I'm not too tired of you with my story? Get down to business. Or rather, to the recipe for salting the greenfinches!

Pickling mushrooms for the winter: greenfinchs - salted mushrooms in cans


  • Greenfinch mushrooms - how much is
  • Vinegar 9% - 4 -5 St / l per 5 liters of water *
  • Salt - a little more than usual
  • Dill - to taste
  • Garlic - to taste
  • Pepper - to taste
  • Bay leaf - a couple of leaves per liter jar of mushrooms

* Vinegar can be added more or less depending on your taste preferences. Add more than indicated if you want acidity, but do not overdo it, otherwise you will ruin everything.

Salting mushrooms for the winter in banks: - we process greenfinches

The first and most important thing to do before salting mushrooms in cans is the processing of mushrooms collected in the forest. A lot of sand is stuffed into the plates of the greenfinches, and it can ruin everything if you don’t clean the mushrooms properly.

I do it like this. First I clean the mushroom: with a knife I remove the skin from the cap, I clean the leg. If there is - cut the root (although the fungus root is called otherwise, it is not the root). Then I tapped the flat part of the knife on the cap in order to get rid of the sand as much as possible.

I fill the mushrooms with water at room temperature - they should float in the water - and carefully rinse them back and forth, up and down - wash off the sand. But this should be done carefully, the mushrooms are fragile. This is the first flush. You can do so a couple of times for reliability.

Then I put the mushrooms in a clean bowl, pour plenty of salt and pour hot water over it. I also rinse the mushrooms, immerse them in water. This procedure I spend at least three or four times about 15 minutes each. Hot water and salt allows pores and plates to open up and get rid of the sand.

Water should be poured more than me in the next photo so that the water completely covered the mushrooms.

At the end of the salt rinse, I additionally wash each mushroom before salting under running tap water - for sure.

All these procedures are actually not difficult to carry out, and the mushrooms are perfectly cleaned. There is never any sand in my mushrooms.

I add vinegar at the rate of 5 liters of water + quite a bit of salt, bay leaf. I bring to a boil and boil the mushrooms for about 5 minutes.

In general, mushrooms can not cook, but I prefer heat treatment. Raw eat only champignons.

Cooked greenfinch otkidyvayu on a colander and cool.

While the mushrooms are boiling, I quickly cook a spicy mix for pickling: I chop the dill, chop up the garlic, add the pepper, and bay leaf.

Mix green cabbage with a fragrant mixture. Now, the mushrooms can be laid out on sterile jars, tightly putting the mushroom to the mushroom.

From above I fall asleep mushrooms in a jar with coarse salt. I fall asleep not much and not enough. Approximately as in the photo.

Salted mushrooms in cans will be ready in 3-4 days. Keep cans in a cool place. Over time, the salt will disperse. Top mushrooms can be washed before eating.

Before serving, salted greenfinches need to be filled with oil. Best sunflower and odorless.

And you can add a few drops of vinegar - to taste.

Calorie mushrooms, salted in jars per 100 g (without oil) = 24 kcal

Primary processing

Green ryadovka refers to conditionally edible mushrooms. Their difference from other species is a marsh hue, which remains even after heat treatment. When fresh, without special preparation, the use of the product is strictly prohibited. It is important to remember that the composition of forest fruits contains toxic compounds and any preparation requires careful preprocessing.

Tip! When collecting this type of fungus, it is important to be extremely careful and attentive, as it has a poisonous twin.

Freshly harvested mushrooms have an unpleasant smell, and their flesh has a slight bitterness. To eliminate debris, dirt and bitterness, it is recommended to place the fruit in warm water so that the plates will open and release all the accumulated debris in the mushroom cap. By the time a thorough washing process should not exceed more than 40-60 minutes.

Some hostesses prefer to soak the brilliant greens in a saline solution. In this case, it is necessary to replace the fluid up to 3 times.

After all the steps, each mushroom is thoroughly washed under running water and put in a convenient, clean container.

Cold salting

Despite the simple name of the recipe, the way of salting does not seem really simple. In the process there are some nuances, ignorance of which can lead to serious consequences. And now let's figure out how to salt greenfinch mushrooms.

  • mushrooms - 5 kg,
  • non-iodized salt - 200 g,
  • currant leaves,
  • walnut leaf,
  • filtered water (for brine) - 3 l,
  • brine salt - 30 g

  1. To begin, prepare the container and pickle for soaking mushrooms. In a large roomy bucket pour water, pour salt, dissolve. Mushrooms bust, rinse in several waters. Put in prepared saline solution. Cover and leave in this form for 10-12 hours. During this time period it is required to replace the saline liquid 2-3 times. Flip on a sieve, rinse each mushroom under running water.
  2. Now we proceed to salting. You can use any container - wooden kegs (tubs), enamel ware, glass jars. In this case, we will use the last option, it is more practical and convenient for urban residents and not only.
  3. Wash tara with soap, sterilize, dry. Rinse the leaves and pour over boiling water. At the bottom of the glass containers first layer put fragrant leaves, then salt and mushrooms. Continue to fill the jars until all the ingredients run out. At the end of the products you need to lay a gauze napkin and put a heavy load.

Tip! Salt - the only preservative in the preparation of snacks. Therefore, you should not feel sorry for it, in order not to spoil it and not to throw out the collected fruits. It is better to rinse the mushrooms several times before use than to eat raw ones.

  1. We proceed to the preparation of brine. Pour the specified amount of boiled, cooled liquid into a saucepan, pour in salt, stir until the bulk ingredient dissolves. Fill containers with solution and clean in a cool place for 30 days.
  2. The optimum temperature for snacks from +5 to +6 degrees. Highly low temperatures are not allowed for preservation. Do not forget to regularly check the presence of fluid, as it is important that the last layer is always under brine. At evaporation, the new structure prepares and the container is filled again.
  3. If mold is found on the surface, it must be removed, and gauze and cargo should be thoroughly rinsed and rinsed with boiling water.
  4. A month later, all accessories are removed. Crispy salted brilliant green for the winter are closed in cans with plastic lids and stored for storage in the refrigerator.

Preparing for the winter

Маринованные грибы

Грибные маринады пользуются особой популярностью благодаря универсальным составам. Они прекрасно сочетаются со многими блюдами и занимают не последнее место на праздничном столе. Рассмотрим, как мариновать зеленушки на зиму в банках.

  • свежие грибы — 2 кг,
  • filtered water - 1.6 l,
  • Table vinegar - 400 ml,
  • table salt - 80 g,
  • granulated sugar - 40 g,
  • sweet peas - 10 pcs.,
  • Carnation - 10 inflorescences,
  • Lavrushka - 4 leaves,
  • inflorescences of dill,
  • fragrant leaves to taste and desire.

To enhance the taste and aroma, it is recommended to use currant leaves, cherries and horseradish. You can also take extra seasoning and spices to reduce the unpleasant taste of this type of mushroom.

  1. The first step is to prepare the mushrooms: sort, remove the spoiled fruit. Rinse under running water and soak for 24 hours, regularly changing the water. Throw in a colander, rinse, wait for the excess moisture to drain.
  2. Rinse the jars with soap and dry in the oven. Start preparing the marinade. To do this, pour the required amount of liquid into the pan, pour in salt, granulated sugar, pepper, cloves, lavrushka, dill blossoms, fragrant foliage. With constant stirring, bring to a boil and cook for 5 minutes, so that the spices reveal all the taste and aroma. Remove from the stove, pour in acid, mix and cover.
  3. Prepared fruits should be dropped into the present marinade, put on the stove and cooked for 40 minutes with medium heat. When a foam appears, be sure to remove it so as not to spoil the taste of the final dish. Then spread the mushrooms in cans and fill with marinade. Pour 15 ml of vegetable oil into each container to prevent the appearance of mold. Close and put in the fridge.

Recipes for salted and pickled greenfields for the winter are few. If you wish, you can independently come up with a delicious snack option. It is important to remember that the fruit contains toxic compounds and if improperly processed, the preparation of the fruit can lead to severe poisoning. For safety, experienced housewives recommend sterilizing the harvesting for half an hour before opening a jar of pickled greenfinchs.

How to salt greenfinch mushrooms?

I need to learn how to salt the green zelenushka mushrooms. We have a lot of them in November in Brest Region.

I usually poured water into the basin, there I stirred with a wooden stick, then with a colander I put mushrooms into a new basin in another basin, and so on until it was clean.

I generally love pickled mushrooms the most. My branded boars, boletus eateries and aspen birds (there are very few whites in our forest) go off with a bang in any meal. When my friends ask for a recipe, I say that I have “everything at my fingertips”. In fact, so I politely tell me that, having dipped my finger in the marinade, I lick it and evaluate whether there is enough salt, sugar and spices in it.

Well, in general, I wash the mushrooms (and greenfinches especially carefully) and boil for about 30 minutes. When the mushrooms are ready, they sink to the bottom. In the meantime I am preparing the marinade: for 1 l of water - 2 tbsp. spoons of large table salt, 2 tbsp. spoons of sugar, 5-10 black peppercorns, 2-4 - allspice, 1-2 buds of cloves, 3 tbsp. l 9% vinegar. You can put cinnamon, but this is an amateur.

I drain the water and lay the mushrooms in prepared jars, pour the marinade, close it with plastic caps. In no case is hermetically sealed! Keep in the fridge. I give to guests a little - they say (in my practice this was not), because of excessive use there have been cases of poisoning with zelenuskami. Especially you need to be careful of people with poor blood clotting and suffering from diseases of the digestive system. However, these precautions also apply to other fungi.

Zelenushka do not change color after boiling, thirdly, so salting platter is very beautiful, especially beautiful when there are chanterelles and boletus in the jar.

How to salt greenfinchs? How to pickle greenfinch mushrooms for the winter?

Zelenki and Podzelenka salt very simple.

  1. Soak for 2 hours in warm salty water to get rid of the sand.
  2. Rinse well, scald with boiling water and boil for 5 minutes, drain the water.
  3. Put horseradish leaves, currants and spices in the bottom of the dish.
  4. Mushrooms spread in layers, sprinkling with salt
  5. Put oppression on top.

Zelenushki are my favorite autumn mushrooms. I love them both canned and salted. For drying green liners are not suitable. Of course, they can be dried, but the effect and taste are better from salted and canned. And they can be frozen.

My mother taught me how to salt the greens in the following way. First you need to clean them, pour water and salt. Let it stand night. As a result, the mushrooms become like rubber, do not crumble and are very easy to clean. And you need to wash them very well, so that the water would remain clean.

Then take the enameled pan and lay out its bottom with horseradish leaves or currants. Next, we begin to lay out Zelenushkas, sprinkling each layer with salt and spices. I added bay leaf and black peppercorns. Salts need somewhere a hundred grams per three liters of mushrooms. Then from above again we cover the mushrooms with horseradish leaves and we press it down with a yoke. It is not necessary to add water to the greenfinches; they themselves will release a sufficient amount of liquid. Then we hide the mushrooms in a dark and cool place in order to get them in the winter and eat them with potatoes.

Salty greens

Greenfinch mushrooms - 1 kg,

bay leaf - 5-6 pcs.,

black pepper peas - 10 pcs.,

allspice peas - 8 pcs.,

dried dill - a bunch,

Fresh mushrooms must first shake off the sand and soak in lightly salted water for 2 days. During this time, the plates of the Zelenushka caps will swell and disperse to the sides, and the sand from them will easily pour out. Water should be changed every day, and every time try to shake out the sand from the plates.

Then we throw green cabbage into boiling water and cook for 5-8 minutes, turn back on the shower plate and cool. Cut off the legs of the caps. If the caps are very large, then cut them in half.

We take the enameled ware (or from food plastic). Pour a little salt on the bottom, lay out a part of the fennel sprigs, throw in a few peas of pepper, a bud of cloves broken into a small bay leaf. We put the layer of greenfinches necessarily with the caps down and the plates up. Mushroom legs are also used.

Then top with salt again, add the spices, lavushka, chopped garlic slices. Layers are repeated until all ingredients are used.

Sprinkle some salt on top of the green cabbage, cover with a clean white cloth and set oppression. Dishes with salted zelenushkami leave in a cool place for 2-3 days.

Then try the mushrooms for salted, and if ready, then shift to another bowl and put in the fridge.

Such salted greenfinchs are great as a spicy snack.

Salting mushrooms Zelenushkas

Lamellar mushrooms are stuffed with (and only their caps) - white and black milk mushrooms, green rice mushrooms, rowed mushrooms, mushrooms and chanterelles. Milk and greenfinches before cooking must be soaked. Milk blacks are soaked for at least 3 days, changing the water daily, so that bitterness is gone. Zelenushki are soaked for 2-3 days so that the sand goes away, daily washing off the sand and changing the water.

In a container on a layer of greens and spices (black currant leaves, dill with green inflorescences, chopped horseradish leaves, chopped garlic, peppercorns) put a layer of 3-4 cm mushroom caps plates down, sprinkle with salt, and alternate to the top. Cover the top with a clean cloth and put the oppression. On 1 kg of mushrooms it is necessary to take 1 tbsp. salt.

Soaked mushrooms boil for 20 minutes, cool and then, as in cold salting.

1. To sort freshly picked mushrooms by names and sizes. Salt each grade and size separately. Small mushrooms salted whole, from large to separate the cap from the legs and cut, depending on the size of 2, 4, 6 pieces.

2. Scrape the skin off the legs before cutting, clean the caps from dirt. Husky is not to wash, and wipe with a wet towel.

3. Put the prepared mushrooms in layers in a container (5-7 cm tall), be sure to put the caps up. Pour each layer of table salt. To taste add greens (parsley, mint, dill).

4. Put a wooden circle on top of the mushrooms, while the circle should be smaller than the container, enter freely into it and cover the mushrooms. Cover the circle with a clean linen cloth and put a load on top of the napkin.

5. Within several days, let the mushrooms settle, then add a new layer of mushrooms, sprinkle with salt, close the circle, cover with a napkin, put the load and repeat it several times until the container is filled.

6. Cover tightly laid mushrooms, pour salt solution like this. so that the mushrooms were completely covered with it, and placed in a cool place (cellar, basement).

7. As soon as mold appears during storage, wash the cloth and circle.

8. After 2-3 weeks, the mushrooms will be ready to eat.

The difference between pickled and pickled mushrooms is that they use vinegar and spices for pickling.

Marinating zelenushek

Mushroom marinades are popular for their versatility. They are combined with many dishes and occupy the last place on each table. We offer you an easy-to-prepare, but with a special taste, recipe.

To make such a blank, we need:

  • 1 kg ryadovok
  • 800 ml of water
  • 200 ml of table vinegar (9%),
  • 40 grams of rock salt
  • 20 grams of sugar,
  • 5 allspice peppers,
  • 5 spicy cloves,
  • 2 bay leaves
  • leaves of black currant, cherry, horseradish,
  • dill hats.

To taste, you can add other spices, which is necessary to improve the taste. After all, greenfinches from the mushroom kingdom are not distinguished by their special taste. Therefore, in this case, you need to stock up on a good arsenal of spices.

This recipe stage consists in combining all the ingredients mentioned, with the exception of vinegar. They are added to boiling water and brought to a boil. After 5 minutes, mix vinegar and turn off the fire.

The process of pickling and storage

Marinating can be done in two ways. The first of them provides for boiling mushrooms directly in the marinade, and the second - pouring separately cooked fruits in cans. On 1 kg of boiled greenfinches will need about 300 g of marinade.

Here is a step-by-step instruction of the first method for beginners:

  1. Fill the prepared trophies with marinade and boil over low heat for 40 minutes. It is important to frequently stir the billet and periodically remove boiling foam from the surface.
  2. After the specified time, pour the contents from the pan into sterilized jars.
  3. From above in each capacity we pour out 1 tbsp. l vegetable oil that will prevent mold.
  4. We close the jars with nylon caps and send them to a cool place where the temperature regime is at the level of + 1–6 ° С.

If you liked the second method more, boil the washed mushrooms for 15 minutes, put them in jars and pour boiling marinade on top.