How to pickle mushrooms. Pickled mushrooms: recipes for preparing for the winter

ATTENTION!!! If the recipe says that vinegar is poured into the water and boiled for even a few minutes, then this is dangerous to health. Vinegar evaporates when boiled and can cause vapor poisoning. It can be added at the end of cooking. Accordingly, one must be careful when following such recipes.

Mushrooms for pickling

For pickling mushrooms for the winter, tubular mushrooms are most often used, since almost all of them have high nutritional and taste qualities. These are mainly different types of porcini mushrooms, boletus mushrooms, boletus mushrooms, boletus mushrooms and boletus mushrooms. The most valuable ones are also chosen from the lamellar mushrooms: milk mushrooms, saffron milk caps, volushki, chanterelles, autumn honey mushrooms, rows and, less often, less valuable ones.

As with any preparation for pickling mushrooms for the winter, only young and strong mushrooms are selected. Old tubular mushrooms already have flabby caps, while lamellar mushrooms have fragile caps. The scraps from them will simply spoil the appearance of the marinade. It is customary to pickle mushrooms by type and separately the stems and caps of tubular mushrooms, and only the caps of lamellar mushrooms. Thorough cleaning and rinsing is required. The skins are usually removed from the caps of russula and boletus (after blanching in boiling water for a couple of minutes). And, of course, they discard the wormy ones.

How to pickle mushrooms for the winter

The purpose of any preparation is to destroy and prevent the development of microorganisms in products. With simple and quick pickling of mushrooms, this is achieved by boiling them and adding vinegar or citric acid and salt. The cooking time for each type of mushroom is different, so they are marinated separately by type. Undercooked fruiting bodies will most likely turn sour, and overcooked ones will spoil the appearance of the brine. Boletuses, moss mushrooms and boletus mushrooms should be immediately thrown into salted water after cutting, otherwise they will oxidize and darken.

How to pickle mushrooms for the winter? Nothing complicated - pour a kilogram of peeled and chopped mushrooms with a glass of water (200 ml), put on fire, bring to a boil and cook until it evaporates. Thus, mushrooms can be considered cooked in their own juice. Salt the mushrooms at the end of cooking, add spices, and after removing from heat, pour in a little vinegar and stir. This is the simplest and fastest pickling of mushrooms. Ingredients - to taste. After two to three days, the mushrooms are ready. It should be noted that spices in large quantities can significantly worsen the aroma and taste of pickled mushrooms, so some fans do not add them at all - only salt, vinegar or citric acid. How many of them are needed? Salt is added 30 - 60 grams (1 - 2 tablespoons) per kilogram of mushrooms, citric acid - 2 - 2.5 grams during cooking, and 9% vinegar from 50 to 100 ml at the end of cooking. Sugar is often added - no more than 1 tbsp. spoons. By the way, to prepare marinades, they use the same proportions.

How long do you need to cook mushrooms for marinating?

It should be noted right away that for tubular mushrooms the caps and stems are usually prepared separately from each other, for lamellar mushrooms only the caps are pickled (with the exception of only very young mushrooms). The fact is that the stems of almost all mushrooms have a different structure from the caps and take longer to cook. In agaric mushrooms, the stems often have a tough “woody” fibrous structure and are not absorbed by the body.

The cooking time for mushrooms can be easily determined experimentally by periodically removing the dishes from the heat. Fully cooked mushrooms always sink to the bottom. But all this has been tested for a long time and is not a big secret. The fastest way to cook are champignons, russula and the caps of boletuses, boletuses, moss boletus, Polish boletus and boletus - up to 10 minutes. Oyster mushrooms, chanterelles, saffron milk caps and legs of boletus, boletus, moss mushroom, Polish boletus and boletus - up to 15 minutes. Autumn honey mushrooms are boiled for up to half an hour, valui for up to 20 minutes. After soaking for two or three days, milk mushrooms are boiled for no more than 15 minutes.

Spices for pickling mushrooms

True gourmets do not add any spices at all, but this is all a matter of taste. On average, it is customary to add per kilogram of mushrooms: one bay leaf, one clove of garlic, three buds of cloves, four peas of black and allspice, one umbrella of ripened dry dill. Next - a wide selection of seasonings - cardamom, star anise, cinnamon and much more, but still in small quantities so as not to drown out the aroma and taste of the mushrooms.

Methods for pickling mushrooms for the winter

They differ in the order in which the marinade for mushrooms is cooked - together with the mushrooms or separately from them. In the first case, it turns out rich in color, taste and aroma, but cloudy. In the second - transparent, but with a less pronounced taste and aroma.

Recipes for pickling mushrooms for the winter at home

The first, easiest and fastest way to pickle mushrooms is given above.

Second way. Mushrooms of one type are cooked in salted water until tender, spices are added five minutes before the end (the average composition is given earlier). After boiling, vinegar is immediately added.

Third way. Boil the mushrooms in salted water and drain in a colander. At the same time, prepare the marinade - add spices to boiling salted water and cook for five minutes, add vinegar and pour the marinade (you can pre-filter) over the prepared mushrooms in a glass or enamel container.

It should be noted that the third method allows you to evaluate the taste of the marinade before pouring the mushrooms. The taste of ready-made pickled mushrooms can only be appreciated after a month, when they are completely saturated with the marinade.

Joint method of pickling mushrooms

The mushrooms are heated in clean water, allowed to boil and cooked for several minutes, being sure to skim off the foam. Add to boiling mushrooms salt (1 - 2 tablespoons per liter (30 - 60 g)), sugar (1 tablespoon (25 g)), citric acid (quarter teaspoon (2 - 2.5 g)) and continue cooking for 15 - 25 minutes depending on the type of mushroom. A few minutes before the end, add spices - dill, garlic, pepper, cloves, cinnamon and bay leaf(and other spices to taste). If you use citric acid instead of citric acid for the marinade acetic acid (9% - 50 - 100 ml (3 - 6 tbsp. spoons)), then it is also added at the end of cooking, otherwise it will evaporate. We must remember that cooked mushrooms settle to the bottom, so at the end of cooking it is advisable to remove the pan from the heat to check readiness.

Separate method of pickling mushrooms

Everything is simple here - mushrooms and marinade are cooked separately in different dishes. After boiling, the mushrooms are transferred to a colander and the broth is allowed to drain. Then they are transferred to glass jars and filled with hot (immediately after boiling for 10 - 15 minutes without vinegar, it is added at the end) marinade for mushrooms.

How long and how to store pickled mushrooms

The readiness time for pickled mushrooms does not exceed 30 days. But the storage time depends on the chosen packaging method. Canned mushrooms, rolled up in a sterilized glass container, can be stored for up to a year (with more vinegar). If hermetically sealed is not provided, then the shelf life of pickled mushrooms is up to six months (with the addition of vegetable oil). The fact is that sooner or later a mold film will form in an unsealed container, then the mushrooms must be digested with a new marinade.

To prevent the formation of mold in pickled mushrooms, horseradish leaves are placed on top of the jars, a clean rag soaked in vodka, the surface is covered with a layer of vegetable oil and other folk methods. Jars closed with lids, film or wax paper should be stored in a dry and dark room at a temperature not exceeding +6 ° C, avoiding freezing. The best way is in the refrigerator, although they won’t last long, they’re delicious!

Marinades for mushrooms

Only marinade recipes are given here, and the basic principles of marinating are discussed on the previous pages. When cooking mushrooms, their volume is reduced by a third, but this applies to each mushroom individually. In general, the volume of cooked mushrooms can be reduced by three times (for example, for honey mushrooms), because their elasticity increases. Therefore, the volume of marinade will be different for different types of mushrooms.

One to one and a half kilograms of boiled mushrooms are placed in a liter jar, depending on their size and compactness in the jar. But still, you shouldn’t prepare less than 300 ml of marinade for a liter jar. However, all marinade recipes are usually made for 1 liter of water.

There are quite a lot of mushrooms that have a unique taste and aroma. These are, of course, mushrooms containing caustic milky juice - milk mushrooms, saffron milk caps, volnushki and other lesser-known milk mushrooms. According to some fans, when marinating them, you should not use spices at all. So, the simplest recipes for marinades for one liter of water.

1. Salt – 1 tbsp. spoon,
Sugar – 1 tbsp. spoon,
Vinegar 9% - 50 – 100 ml.

2. Salt – 1 tbsp. spoon,
Sugar – 1 tbsp. spoon,
Citric acid – a quarter teaspoon (2 – 2.5 g).

Place water on the stove, heat it up, dissolve sugar, salt, citric acid in it, bring to a boil, remove from heat - add vinegar (in the first recipe) and immediately pour in the boiled mushrooms. Those who love sweets double the amount of sugar, and those who like salty foods double the amount of salt.

Now for recipes with spices. They try to add a little of them so as not to lose the taste and aroma of the product itself - mushrooms.

3. Salt – 1 tbsp. spoon,
Sugar – 1 tbsp. spoon,
Bay leaf – 1 pc.,
Black pepper – 5 pcs.,
Allspice – 5 pcs.,
Garlic – 1 clove,
Dill – 1 umbrella,
Cloves – 3 buds.
Vinegar 9% - 50 ml.

For pungent mushrooms, black pepper and garlic can and should be removed. Vinegar can be replaced with citric acid (recipe 2). In general, before preparing the marinade, you should try the taste of the mushroom broth. Added to mushroom marinades cinnamon – 1.5 g, nutmeg – a pinch (2 g), star anise – 2 g and some other spices. Cook the marinade with spices for about ten minutes. By changing the composition of spices, it is enough to simply choose the taste of the marinade that is acceptable to the family.

Recipes for pickling mushrooms are simple and will not take up much of your time.

This option for pickling mushrooms is the most common and is suitable for almost all types of mushrooms; the most common ingredients are used.

We will need:

• Fresh mushrooms - 1 kg
• Garlic - 2-3 cloves
• Salt - 2 tbsp.
• Table vinegar - 4 tbsp.
• Sugar - 1 tbsp. l.
• Bay leaf - 2-3 pcs.
• Pepper, cloves - 5 pieces each

We clean the mushrooms, chop them not very finely, rinse them under running water to remove debris, and let the water drain a little.

Then we put the mushrooms in a saucepan, fill them with cold water and put them on the stove to cook. Be sure to cook the mushrooms for at least 20-25 minutes. (We don’t want to get poisoned).

Mushrooms marinated in the "classic" style

While the mushrooms are cooking, let's make the brine. In a saucepan, collect sugar, salt, pepper, cloves, bay leaf, peeled and sliced ​​garlic. Why garlic in slices? This looks aesthetically pleasing, and the garlic has time to give all its aromas to the mushrooms during marinating. Fill it all with a liter of boiled water and also send it to the stove to boil. When the water boils, cook for another 10 minutes, at the end add vinegar and vegetable oil, let it simmer for a couple of minutes and remove from heat.

© Sputnik Lyudmila Yankovskaya

Mushrooms marinated in the "classic" style

Place the mushrooms in a colander to drain well. Let the mushrooms and brine cool slightly, then place the mushrooms in a marinating container. Since we do not plan to store pickled mushrooms for a long time, you can use a regular plastic container with a tight lid.

© Sputnik Lyudmila Yankovskaya

Mushrooms marinated in the "classic" style

Gradually pour the brine into the mushrooms so that it lightly covers the mushrooms, mix carefully so that the brine reaches the bottom of the container and the mushrooms marinate evenly. Let the mushrooms cool completely and put them in the refrigerator. We marinate the mushrooms for a day or two, stirring occasionally.

© Sputnik Lyudmila Yankovskaya

Mushrooms marinated in the "classic" style

If you find the marinade a little salty, just rinse the mushrooms a little in running water before serving, then let the water drain. Season the mushrooms with chopped onions and add a little sunflower oil.

In this pickling recipe, thyme adds flavor to the dish, and mustard, along with wine vinegar, adds piquancy.

We will need:

We clean the mushrooms and cut them into small pieces. If you are pickling boletus or boletus mushrooms, then prepare a bowl with a solution of salt and citric acid in advance. This will help the mushrooms not turn black. When all the mushrooms have been cleaned, let them soak in water with salt and citric acid for a while, then rinse the mushrooms thoroughly and let the water drain.

© Sputnik Lyudmila Yankovskaya

Mushrooms marinated in the "classic" style

Place the mushrooms in a saucepan, fill with cold water and set to cook on the stove. We remember that in order to avoid poisoning, mushrooms must be boiled for at least 20 minutes. When the mushrooms are cooked, place them in a colander and let the water drain.

© Sputnik Lyudmila Yankovskaya

Now let's make the marinade. Peel the garlic and cut it into thin slices, put it in a saucepan. Add the measured ingredients there - thyme, mustard, sugar, salt, pepper. Fill with a liter of cold water and set to boil on the stove. Let the brine boil for 7 minutes, then add wine vinegar and olive oil, boil for another 3 minutes and remove from heat.

© Sputnik Lyudmila Yankovskaya

Let the brine cool slightly and place the mushrooms in a container with a tight lid. Fill with cooled brine so that the brine is about 1 centimeter above the mushrooms. Close the container with a tight lid and place it in the refrigerator for 2 days, stirring occasionally 2-3 times a day.

© Sputnik Lyudmila Yankovskaya

When serving, you can garnish with onions, but this recipe is self-sufficient and does not require additional dressings.

This recipe is different in that mushrooms are combined with vegetables. And since fresh onions give bitterness to the mushrooms during the pickling process, we will subject them to heat treatment. Carrots and pepper will soften the harshness of the marinade.

We will need:

Clean the mushrooms, wash them, cut them into small pieces. Place in a saucepan, add cold water and cook for at least 20 minutes. Then rinse thoroughly with cold water and let drain.

While the mushrooms are cooking, let's start with the vegetables. We clean, wash and chop the vegetables. Carrots into thin rings, onions into half rings, garlic into slices, and pepper into cubes.

Every mushroom picker knows how important it is to properly preserve forest harvests. Marinade for mushrooms is a tasty, aromatic brine that will quickly marinate and preserve the taste of mushrooms for the winter. Recipes for its preparation are very diverse, they depend on the specific type of fruit, but the basis is unchanged: a set of spices, herbs, vinegar or other acidic medium, salt, sugar. Check out the best ways to pickle mushrooms and photos of the process.

Crispy, delicious mushrooms will always be in demand at the table. To properly and tasty prepare pickled mushrooms for the winter, you need to know a few basic rules:

1. Prepare canned food and eat only proven, guaranteed edible fruits. Do not buy them in spontaneous trading places.
2. Prepare the fruits: cut off the stems, cut large mushrooms into pieces, and leave small ones in their original form.
3. If you have boletus or boletus, then the caps and legs need to be marinated separately.
4. Butter must first be removed from the skin.

After preparing the base, you need to prepare a brine for mushrooms in 1 liter of water. Each recipe has its own proportions of salt and vinegar, they depend on the type of fruit. Before preparing the preparation, the mushrooms are usually soaked, then boiled for 20-25 minutes with the addition of salt. This allows you to disinfect the fruits and remove remaining dirt and moss.

Mushroom marinade recipes

Pickling mushrooms at home is not such a complicated process; every housewife can handle it. It is worth remembering that it must be approached responsibly and be sure to take into account the variety of forest fruits. There is a recipe for a marinade for mushrooms with and without pre-soaking, a special way to cook boletus and chanterelles with garlic, a quick recipe for pickling mushrooms for consumption in 3-5 days, and others.

Universal marinade

Time: 40 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 28 kcal.
Purpose: conservation.
Cuisine: Russian.
Difficulty: easy.

This method is excellent for preparing both tubular mushrooms (oyster mushrooms, etc.), and boletus, chanterelles, etc. Prepare the mushrooms: soak them, chop them and boil them according to the type of fruit, but experts recommend boiling all types of mushrooms from 15 minutes to half an hour. Vinegar can be replaced with vinegar essence, but it is very important to do this correctly, taking into account the proportions.

Ingredients:

• sugar - 80 g;
• salt - 40 g;
• vinegar - 100 ml (or 30 ml of essence);
• allspice and black peppercorns;
• cloves - 5 buds;
• bay leaf - 2 pcs.;
• water - 1 l.

Cooking method:

1. Boil the water. Add salt, sugar and stir well until completely dissolved.
2. Bring to a boil. Place the spices in the pan, pour in the vinegar and let sit for a couple of minutes.
3. Place the fruits in jars, fill them with hot brine, and roll them up.

Quick marinade

Time: 30 minutes.
Number of servings: 5 persons.
Calorie content of the dish: 23 kcal.
Purpose: preparation.
Cuisine: Russian.
Difficulty: easy.

For those who do not yet know how to pickle mushrooms, a quick method of preparing a dish with a photo is suitable for testing. Take any mushrooms, chop them, prepare them. Then pour in brine with the addition of dill, allspice, and other spices, close the lid and let it brew for 24 hours. After this, the jars are sent to the refrigerator, but it is not recommended to store such a product for a long time.

Ingredients:

• cloves - 7 buds;
• bay leaf - 3 pcs.;
• thyme - 2-3 sprigs;
• onion - 1 pc.;
• water - ¾ tbsp. ;
• white wine vinegar - 1/3 cup;
• salt -30 g;
• peppercorns -1.5 tsp;
• mushrooms -700 g.

Cooking method:

1. Finely chop the onion. Prepare the mushrooms: wash, peel, chop.
2. Place all marinade ingredients in a saucepan and bring to a boil.
3. Add mushroom mixture. Bring to a boil, reduce heat to low and cook for another 15 minutes at low temperature.
4. Fill the jars with the preparation and seal.

For porcini mushrooms

Time: 40 minutes.
Number of servings: 5 persons.
Calorie content of the dish: 29 kcal.
Purpose: preparation.
Cuisine: Russian.
Difficulty: easy.

Crispy, delicious boletus mushrooms evoke a genuine appetite even for a sophisticated gourmet. This is a great appetizer, and the recipe for pickled mushrooms is not that complicated. Stock up on forest fruits, prepare spices and vinegar, study the recipe with photos and start preparing the delicacy. This method is designed for 1 kg of boletus mushrooms, and you can eat such mushrooms within 3 days after cooking.

Ingredients:

• salt - 20 g;
• acetic acid (30%) - 70 ml;
• water - 1.5 tbsp;
• black and allspice - 14 peas;
• bay leaf - 2 pcs.;
• sugar - 20 g;
• onions - 1 pc.

Cooking method:

1. Prepare the mushrooms by soaking them for a while and rinsing them. Chop and place in a deep saucepan.
2. Add salt, add water and bring to a boil.
3. Cook for 5-10 minutes.
4. Add peeled onion, spices, cook for 20-25 minutes.
5. At the very end of cooking, add vinegar.
6. Place the hot treat into sterilized jars.

For honey mushrooms

Time: 40 minutes.
Number of servings: 5 persons.
Calorie content of the dish: 21 kcal.
Purpose: preparation.
Cuisine: Russian.
Difficulty: easy.

Before preparing pickled mushrooms, you need to clean them and fill them with cold water for 30-50 minutes. The mushrooms are washed and immersed in boiling water for 5 minutes to preserve the structure. The peculiarity of this method is that honey mushrooms are poured with cold marinade, and only then they begin to cook. The brine completely saturates the mushrooms, saturating them with taste and aroma. Spices include: cinnamon, coriander seeds, and season with hot pepper.

Ingredients:

• water - 1 l;
• sugar - 60 g;
• salt - 30 g;
• vinegar (9%) - 300 ml;
• cloves - 3 buds;
• coriander - 1 tsp;
• bay leaf - 2 pcs.

Cooking method:

1. Rinse the mushrooms, add boiling water, cook for 5 minutes.
2. Place on a sieve and pour in the pre-prepared marinade.
3. To do this, dissolve sugar, salt, vinegar in hot water, add spices.
4. Boil honey mushrooms for 15 minutes in brine, skimming off the foam with a slotted spoon.
5. Place in jars and roll up.

For the oily ones

Time: 60 minutes.
Number of servings: 8 persons.
Calorie content of the dish: 32 kcal.
Purpose: preparation.
Cuisine: Russian.
Difficulty: medium.

Butterflies are fastidious mushrooms; they require lengthy preparation before marinating. First you need to clean the film from the cap, then remove the moss and dirt from the stem. The basic rule of housewives: before you start cooking, the butter must be cleaned, otherwise they will slip in your hands. Soak the mushrooms in salt water, rinse, change the water several times to remove sand. Rinse again under running water and start marinating. Please note that 1 liter of marinade is designed for 2 kg of mushrooms.

Ingredients:

• water - 1 l;
• salt - 40 g;
• sugar - 60 g;
• acetic acid - 30 ml;
• cloves, garlic, peppers, bay - to taste.

Cooking method:

1. Dissolve salt, sugar, spices in boiling water and boil for several minutes.
2. Cool, pour in vinegar.
3. Place the mushrooms in jars, pour boiling brine, and screw.

With soy sauce

Time: 30 minutes.
Number of servings: 8 persons.
Calorie content of the dish: 47 kcal.
Purpose: preparation.
Cuisine: European.
Difficulty: medium.

If you are going on a picnic and don’t know what to cook so tasty, pay attention to the recipe for pickled champignons. This method is very fast, because you only need to wash the mushrooms, prepare the brine, pour it over them and wait a couple of hours. Both large and small fruits are suitable for this method, but small mushrooms look more appetizing on the table, and they pickle much faster than large ones.

Ingredients:

• soy sauce - 50 ml;
• sugar - 30 g;
• balsamic vinegar - 50 ml;
• vegetable oil - 50 ml;
• bay leaf, pepper - to taste;
• parsley, garlic.

Cooking method:

1. Pour sunflower oil, soy sauce into a saucepan, add sugar, salt, spices, heat.
2. As soon as the mixture boils, place the champignons, stir, and simmer under the lid for 8 minutes.
3. Pour in vinegar and stir again.
4. Let the mushrooms cool. Add chopped parsley and garlic.

With garlic and pepper

Time: 30 minutes.
Number of servings: 8 persons.
Calorie content of the dish: 45 kcal.
Purpose: preparation.
Cuisine: European.
Difficulty: medium.

During the busy season of May Day and summer picnics, a recipe for champignon shish kebab will come in handy. They are prepared from pre-pickled mushrooms. To prepare the brine, you will need spices, garlic, pepper, lemon juice or citric acid. Mushrooms are strung on a skewer and baked over coals. This is an incredibly tasty side dish for meat and fish dishes. Try to diversify your menu!

Ingredients:

• garlic - 6 teeth;
• dill - 30 g;
• salt - 60 g;
• sugar - 30 g;
• vinegar - 30 ml;
• vegetable oil - 30 ml;
• bay leaf, black pepper - to taste;
• water - 1 l.

Cooking method:

1. Boil water in a saucepan, add salt, bay, pepper, bring to a boil.
2. In a separate container, mix finely chopped garlic, dill, vinegar, sugar, oil.
3. Add this mixture to the boiling brine and immediately turn off the heat.
4. Place the mushrooms in the marinade for 10-15 minutes.

For mushrooms in Korean

Time: 30 minutes.
Number of servings: 8 persons.
Calorie content of the dish: 54 kcal.
Purpose: preparation.
Cuisine: Korean.
Difficulty: medium.

Once you try these mushrooms, you will no longer buy them in the store, because the taste of the snack will not leave anyone indifferent! For cooking, you don’t need overseas, expensive products, just champignons, spices, salt, herbs. Start the process by preparing the mushrooms: cut large specimens into portions, leave small mushrooms in their original form.

Ingredients:

• vegetable oil - 60 ml;
• apple cider vinegar - 80 ml;
• soy sauce - 2 tbsp;
• coriander - 1 tsp;
• chili pepper - 1 pc.;
• bay leaf - 2 pcs.;
• dill, parsley - 50 g;
• sesame seeds - 20 g;
• garlic - 6 teeth. ;
• salt - 20 g.

Cooking method:

1. Finely chop the dill, parsley, chop the garlic.
2. Cut the hot pepper into very small slices.
3. Pour oil into a cauldron, add coriander, black and hot peppers, bay, garlic, and herbs.
4. Pour in vinegar and soy sauce.
5. Stir, add salt.
6. Fry sesame seeds in a dry frying pan and add to the marinade.
7. Bring the mixture to a boil, add the mushrooms, stir, and boil again.
8. Cool, remove from heat.

Video

My favorite mushroom pickling recipe!

The taste is amazing, nothing extra! Whoever tries it, asks for the recipe!

And you will definitely succeed, but under one condition: the amount of ingredients for the marinade must be observed with absolute precision!

Ingredients for marinade:

Based on 1 liter of mushroom broth.

✓ Salt - 3 teaspoons

✓ Sugar - 2 tbsp. spoons

✓ Cloves - 4 pcs.

✓ Bay leaf - 4 pcs

✓ Allspice - 8 pcs

✓ Ground cinnamon - 1/5 teaspoon

✓ Vinegar essence - 3 teaspoons (or 8 tablespoons of 9% vinegar)

Recipe

Boil washed and chopped mushrooms and add salt to taste.

Prepare a marinade using the mushroom broth (if you have porcini mushrooms, it is better to boil them separately, and then prepare the marinade using this broth).

We prepare 0.5 l or 0.7 l jars. We wash them and then sterilize them.

Pour boiling marinade into each jar to fill 1/4 of the jar's volume.

Then add 1 clove of garlic (or 2 small ones) to each jar.

Place the boiling mushrooms into the jar (using a slotted spoon).

Add a little marinade on top and sterilize: 1-liter jar for 30 minutes, 0.5-liter jar for 20 minutes. Let's roll up.

You can do without sterilizing the filled jars, but both the marinade and the mushrooms must then boil side by side on the stove, and everything must be done very quickly.

Add the marinade from above to the very edges, screw on the sterilized lids, and turn the top upside down. Cover with a blanket until completely cool.

You can try it in about a month. There is no need to season it with anything before serving - the mushrooms are quite self-sufficient in taste.

Note: For those who do not have the opportunity to prepare wild mushrooms, try marinating a couple of jars of store-bought champignons.

If there are not enough mushrooms, or you want to try them not in a month, but, say, in a week, do this: Pour the mushroom broth into a separate saucepan (measuring the amount), prepare a marinade with this broth.

When it boils for 5-7 minutes, add the discarded mushrooms, bring to a boil, and cook the mushrooms in the marinade for about 10 minutes.

Then put it into jars, remembering to track the amount of marinade per jar volume!

Well, don’t forget about garlic either.

Bon appetit!

Irina Kamshilina

Cooking for someone is much more pleasant than cooking for yourself))

Content

Wonderful gifts of the autumn forest - mushrooms. They are preserved for the winter in different ways: dried, frozen, sealed in stewed jars. Marinated mushrooms are especially good, decorating the table for a holiday and a warm family dinner. Don't like harvesting wild mushrooms? Try pickling champignons from the nearest supermarket, it’s no less tasty!

Marinating mushrooms

The walk was a success, you brought two bags of mushrooms from the forest, and you have to process them. Where to begin, how to pickle mushrooms correct, tasty and safe? The main rule: there must be one type of mushroom in the jar. Sort the trophies. Various mushrooms are suitable for pickling: honey fungus, saffron milk cap, chanterelle, butterdish, row. There is no competition - boletus, boletus, boletus - they are beautiful in any form. Milk mushrooms, svinushki, saffron milk caps, and volushki can be pickled, but they show their best qualities when pickled.

The mushrooms need to be washed and cleaned. To make fragments of forest vegetation easier to move away from the legs and caps, soak the crop for a short time. Cut off part of the stem, scraping off any dirt and, if possible, remove the film from the cap. Be sure to remove the slippery skin of the butter, it spoils the appearance of the dish in the jar. In champignons, this film is also easily removed, but it is not necessary to remove it.

Marinade

The preservative in the marinade is vinegar or another acid (citric, acetylsalicylic), which does not give bacteria that cause rotting a chance to multiply and develop. In addition to vinegar, salt, sugar, marinade for mushrooms for the winter add spices: black and allspice peas, cloves, bay leaves. Some recipes contain greens, garlic, onions, and carrots. Mushrooms have their own unique smell of forest and autumn; you shouldn’t get too carried away with spices so as not to overwhelm this wonderful aroma.

Pickled mushrooms recipe

The housewife always has a favorite in her notebook mushroom pickling recipe. Even several, because different types of them are preserved in different ways. The choice of dish option will depend on the luck of the mushroom picker, but out of season you can hone your culinary skills by pickling oyster mushrooms or champignons, which are always sold in your favorite supermarket. Don’t forget to save the step-by-step recipes and photos of pickled wild mushrooms, the next season will definitely be fruitful.

Oyster mushrooms

Choose mushrooms that are not very large, strong, and whole. Before how to pickle oyster mushrooms, they need to be washed, separated, cut off from the base that holds the bunch. Do not leave legs that are too long: they are a bit stiff and do not look very aesthetically pleasing. Mushrooms made according to this recipe can be tasted tomorrow, but they reach their true taste after standing for about a week. These products make two liter jars of snacks.

Ingredients:

• oyster mushrooms – 2 kg;
• dried dill (stems, peduncles) – 50 g;
• cloves – 8-10 pcs.;
• salt – 4 tbsp. l.;
• sugar – 2 tbsp. l.;
• wine vinegar – 2-3 tbsp. l.

Cooking method:

1. Prepare the mushrooms, load them into the pan.
2. Add coarsely chopped dill stalks, cloves, and peppercorns.
3. Fill the oyster mushrooms with water (there should be plenty of room for them) and set to boil.
4. Has the water boiled? Add salt and sugar, stir until they dissolve.
5. Add vinegar, reduce heat, cook for 20-30 minutes.
6. Cool the oyster mushrooms, place them in jars, and fill them with marinade right up to the lid.
7. Store refrigerated for no longer than one month.

These mushrooms are always on sale, so there is no need to stock them for future use. From this section you will learn how to pickle champignons a versatile method that allows you to eat them straight away or store them in jars for a special occasion. Such a reserve will not hurt if guests come to you unexpectedly. Sterilize jars for safe storage and seal them tightly. The set of products is designed for two liters of preserved food. Champignons sealed at home cannot be compared with factory-sealed ones: they are beautiful, aromatic and incredibly tasty.

Ingredients:

• champignons – 2 kg;
• vegetable oil – 70 ml;
• sugar – 4 tbsp. l.;
• salt – 2 tbsp. l;
• vinegar – 120 ml;
• bay leaf – 3-5 pcs.;
• black pepper (peas) – 8-10 pcs.;
• allspice (peas) – 8-10 pcs.;
• cloves – 8-10 pcs.

Cooking method:

1. Wash the mushrooms, cut into plates, slices, pieces (optional). Small champignons can be pickled whole.
2. Boil the prepared mushrooms in water without salt for about 20 minutes.
3. At this time, prepare the marinade: sugar, salt, spices, boil oil with water (700 ml) for 3-5 minutes, add vinegar. Remove the brine from the heat.
4. Drain the water from the champignons and place them hot in jars.
5. Fill the jars with mushrooms with hot marinade and roll up.

Honey mushrooms

Honey fungus is a late mushroom; it gives its wonderful taste to mushroom pickers towards the very end of autumn. This gift is generous - the harvest is estimated in buckets, so pickling honey mushrooms can acquire industrial volumes. That’s good, in winter, small crispy mushrooms will greatly enliven a boring assortment of snacks. Before you cook the mushrooms, check out the recipe below. He will help you create a miracle with your own hands, the name of which is pickled honey fungus.

Ingredients:

• honey mushrooms – 2 kg;
• black pepper (peas) – 3-5 pcs.;
• allspice (peas) – 8-10 pcs.;
• bay leaf – 2 pcs.;
• garlic – 2 cloves;
• salt – 2 tbsp. l;
• sugar – 1 tbsp. l.;
• table vinegar - 2 tbsp. l.

Cooking method:

1. If there are a lot of honey mushrooms, calibrate them by size.
2. Honey fungus is a mushroom that needs to be properly boiled. Be sure to drain the first water after five to seven minutes of boiling; cook the mushrooms in the second portion of water for 30-40 minutes.
3. Cook the marinade from one liter of water, salt, sugar, and spices. First cut the garlic into thin slices. Get the salt and sugar dissolved, add vinegar and remove the brine from the heat.
4. Place hot mushrooms in containers, pour boiling marinade over them, and roll up.

The traditional way of preparing saffron milk caps for the winter is pickling, but if you have a kilogram or two of small orange mushrooms with characteristic circles on the caps and a hole inside the stem, nothing prevents you from pickling them. Don't be alarmed, during the cooking process marinated saffron milk caps will emit a pungent odor that will go away with the drained broth. The finished product will only have the pleasant aroma of the mushrooms and spices you added.

Ingredients:

• saffron milk caps – 2 kg;
• vegetable oil – 4-5 tbsp;
• stems and umbrellas of dried dill – 30-50 g;
• garlic – 3-4 cloves;
• salt – 2 tbsp. l.;
• sugar – 1 tbsp. l.;
• vinegar essence – 1 tsp;
• black pepper (peas) – 8-10 pcs.;
• bay leaf – 2 pcs.

Cooking method:

1. Before cooking saffron milk caps, carefully rinse them, place them in a saucepan, and boil for about 20 minutes.
2. At this time, prepare the brine: bring one liter of water to a boil, add sugar, butter, salt, chopped garlic, dill stalks. After five minutes, pour in the vinegar and remove the liquid from the heat.
3. Place the mushrooms in a colander to remove the broth. Place hot saffron milk caps in jars, pour freshly boiled marinade over them, and roll up.

White mushrooms

The king of mushrooms - boletus and its closest relatives are good fried, stewed in sour cream, boiled in soups. Special taste have pickled porcini mushrooms, prepared at home. They are marinated separately from others, but if there are not enough white ones, they make an assortment, adding boletus mushrooms, Polish mushrooms, and boletus mushrooms. Before preparing the marinade, the mushrooms need to be washed, dirty and spoiled areas cleaned, and cut into arbitrary pieces. Don’t get carried away with spices: the white beauty is perfect in itself, it has an unsurpassed taste and smell of forest.

Ingredients:

• boletus mushrooms – 1.5-2 kg;
• salt – 1 tbsp. l.;
• sugar – 1 tbsp. l.;
• black pepper (peas) – 5 pcs.;
• bay leaf – 2 pcs.;
• cloves – 3-5 pcs.;
• acetic acid – 1 tbsp. l.

Cooking method:

1. Peel the boletus and cut it into pieces. Boil for five minutes. A prerequisite is that the first water must be drained. Pour fresh water and cook the mushrooms again for about half an hour.
2. Place the mushroom pieces in a colander and rinse them. Place into jars.
3. Boil everything for the marinade, except the acid, in one liter of water. After five minutes, add vinegar and immediately pour over the mushrooms. The jars must be full.
4. Roll up the jars and store them in a cool cellar or refrigerator.

boletus

If, while walking in a birch grove, you come across a family of mushrooms with a brown cap and a stalk the color of birch bark, you are lucky. Here are boletus mushrooms (boletus mushrooms) - edible, noble, valuable. Marinating boletus mushrooms is not particularly difficult. The only condition is that you need to peel, cut and boil them quickly, as the cuts of the pods darken in the air. The original recipe below contains cinnamon, which is often used in mushroom marinades.

Ingredients:

• boletus - 1 kg;
• black pepper (peas) – 8-10 pcs.;
• vinegar essence (70%) – 15 ml;
• bay leaf – 2 pcs.;
• cloves – 3-5 pcs.;
• cinnamon – 1/4 stick;
• garlic – 3 cloves;
• salt – 1 tbsp. l.;
• sugar – 1 tbsp. l.

Cooking method:

1. Prepare jars and lids: they require sterilization.
2. Cook the chopped boletus mushrooms for 30-40 minutes. Drain the water and rinse the pieces under the tap.
3. Dissolve sugar, salt in one liter of boiling water, add all the necessary seasonings.
4. Dip mushroom pieces into the brine, cook for 10 minutes before adding vinegar and another five after.
5. Place boletus mushrooms tightly into jars, fill them with marinade to the top, and roll them up.

A variety of rowing with a purple leg is popularly affectionately called blueleg. Anyone who has collected these mushrooms knows that they are beautiful and unpretentious; in soil rich in humus, a lot of them grow. So much that one day the question arises: how to pickle bluelegs. Mushrooms for the winter boiled, poured marinade, sealed in glass jars, and bluelegs are no exception.

Ingredients:

• Bluelegs – 2 kg;
• salt – 2 tbsp. l.;
• sugar – 2 tbsp. l.;
• black pepper, allspice (peas) – 5-7 pcs.;
• cherry, currant, oak leaves - 2-3 pcs.;
• vinegar - 2 tbsp. l.;
• garlic – 4-5 cloves.

Cooking method:

1. Before you start pickling mushrooms, wash them, boil them for 10-15 minutes and rinse again.
2. Boil a liter of water, add all the ingredients of the marinade, except vinegar. Cook the mushrooms in the brine for about fifteen minutes. Season the marinade with vinegar and simmer for another five minutes.
3. The mushrooms are ready. Place them in jars, fill them with boiling liquid, and seal them.

Instant marinated champignons

Special, not like others, Instant marinated champignons recipe includes an interesting range of products. The marinade includes honey, French mustard, chili pepper, and parsley. Before marinating, the champignons are lightly fried. Strange way, isn't it? Don’t rush to conclusions, try making quick-cooking pickled mushrooms using this recipe, you will certainly like them.

Ingredients:

• champignons – 500 g;
• honey - 1 tbsp. l.;
• vegetable oil – 1 tbsp. l.;
• French mustard (beans) – 1 tsp;
• dried chili pepper – about 1 cm piece;
• parsley - a small bunch;
• salt.

Cooking method:

1. Cut washed and dried mushrooms into slices or slices and fry in heated oil.
2. Five minutes after the start of frying, add honey, chili, and mustard seeds. If too much liquid has formed, it needs to be evaporated.
3. Salt the mushrooms and season with chopped parsley. Stir again and remove from heat.
4. Cool the dish. You can feed it to guests right away (in the form of a salad with mayonnaise), but the appetizer will taste better if it sits in the cold for a couple of hours. In this case, mayonnaise is not useful.

Rowlings are found not only in forests, they are often found in abandoned gardens, parks, and forest belts. They grow in large families, and if you are lucky enough to find one specimen, take a closer look around to collect the other two dozen. For such cases, the housewife's notebook should have a simple recipe for pickling rows for the winter. A jar of mushrooms opened for Christmas dinner will remind you of summer.

Ingredients:

• rows – 2 kg;
• salt – 3 tbsp. l.;
• sugar – 2 tbsp. l.;
• vinegar essence - 1 tbsp. l.;
• bay leaf – 2 pcs.;
• black pepper, allspice – 5-7 pcs.;
• cloves – 5-7 pcs.

Cooking method:

• Wash and boil the mushrooms for about half an hour. Drain the broth. Boiled rows need to be washed carefully.
• Prepare the marinade. Boil salt, spices, sugar in a liter of boiling water.
• Boil the mushrooms in the prepared brine for about 15 minutes. A couple of minutes before turning off the heat, pour in the vinegar essence.
• Place hot rows in jars, fill them with marinade, and roll them up.

Chanterelles

The cutest edible mushrooms are chanterelles. They are bright and elegant and look great in a forest clearing, behind a glass jar, or on a holiday table. If you managed to collect a basket of these charming mushrooms, do not be lazy to pickle a jar or two for the winter. The recipe is interesting because it marinade for chanterelles onions added. Its amount can be increased or decreased according to your taste.

Ingredients:

• chanterelles – 2 kg;
• sugar – 1 tbsp. l.;
• salt – 2 tbsp. l.;
• vinegar - 2 tbsp. l.;
• bulb;
• garlic;
• black pepper (peas) – 10 pcs.;
• cloves – 8-10 pcs.

Cooking method:

1. Wash the chanterelles thoroughly but gently, they are very fragile.
2. Boil the mushrooms for about 15 minutes, then drain in a colander and rinse.
3. Cook the marinade from one liter of water, salt, sugar and spices.
4. Add chanterelles to the marinade and cook for 10-15 minutes. Add finely chopped garlic and onion, vinegar.
5. After a couple of minutes, pack the dish into jars.

Making homemade mushroom preparations is not difficult, if you take into account the recommendations of experienced housewives. Once again about how to preserve mushrooms that can surprise a gourmet:

• Choose mushrooms of the same type.
• Drain the first decoction, especially if you plan to harvest mushrooms from the forest.
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How to pickle mushrooms: recipes with photos