How to pickle mushrooms: recipes with photos. Mushrooms marinated for the winter - recipes for all types Marinated mushrooms boiled in marinade

What else can decorate the daily table like a jar of pickled mushrooms? You can find various types of mushrooms in stores, but you always want to please your family with your pickled mushrooms. Therefore, in the fall, many go to the forest for the so-called “quiet hunt” for mushrooms. But how to marinate them correctly?

Stages of preparation, marinating rules

In order for the mushrooms to be exceptionally tasty and not spoil during the marinade process, they must go through certain stages.

Sorting stage

All collected mushrooms must be sorted, depending on the type and size. For what? Because each type of mushroom has a specific pickling algorithm.

Also, approximately identical small mushrooms of the same type will look much better on the table than an assortment of them. In addition, when sorting, pay attention to the quality of the specimens; rotten and wormy ones should be thrown away.

Soaking and steeping stage

This process is not necessary for all species. It must be done if:

1. Mushrooms are very dirty. It will be easier to clean them from dirt and sand if you soak them first. It is better to salt the water a little. After such a bath, some types can simply be rinsed under running water and proceed to the next stage, which will significantly save your time. Please note that it is better to peel some mushrooms and only then soak them;
2. Some types of recipes require soaking for a long period. For example, pigs must be soaked for 2 days;
3. There is no need to soak for a long time, because mushrooms tend to absorb huge amounts of moisture, which is undesirable.

Cleaning phase

Each mushroom has its own approach. They need to be inspected, if necessary, peel the stems and caps; large caps must be cut into small pieces.

Mushrooms marinated without cooking for the winter

In this case, boil the mushrooms without marinade. Mushrooms that have passed the cleaning stage are transferred to an enamel pan filled with hydrochloric acid solution. Boil over low heat; foam will appear during cooking; it needs to be skimmed off.

How quickly the mushrooms cook depends on their type. For example, champignons - 25 minutes, chanterelles - 30 minutes, boletus - 15 minutes.

Mushrooms are considered ready if they sink to the bottom of the container.

The finished mushrooms are dried and placed in prepared jars. Then pour in the prepared brine. The amount of brine is calculated - 100 ml is required per jar with a capacity of 0.5 liters.

You will need:

• water - 3 l;
• salt - 4 tbsp. spoons;
• sugar - 1.5 tbsp. spoons;
• vinegar - 1 tbsp. spoon;
• bay leaves - 5 pcs;
• cloves - 7 pcs;
• cinnamon - 3 g.

Time: 1.5 hours

Calorie content: depends on the selected variety.

Place all ingredients in a saucepan and put on fire. Initially, you need to boil the marinade without adding vinegar, after 10 minutes add vinegar. Because the vinegar will evaporate during cooking.

To keep mushrooms longer, you need to add sunflower oil. In this case, the jar needs to be sterilized: 500 ml - 30 minutes. Roll up the lid.

If you plan to eat mushrooms this coming winter, then it is not necessary to sterilize them. After pouring the marinade, the jars should be rolled up with a lid and wrapped in a blanket until the jars have cooled completely.

Mushrooms can be eaten within a month.

How to pickle champignon mushrooms with pre-cooking for the winter

Well-known and beloved champignons can also be pickled. Please note that the champignons do not need to be rolled, but stored in the refrigerator.

You will need:

• champignons – 4 kg;
• water – 4 l;
• vinegar – 300 ml;
• peppercorns, bay leaves.

Time: 30 min.

Calorie content: 22 kcal.

Prepare the champignons, peel and cook in salted water for 10 minutes. At the same time, start preparing the brine. Give the boiled champignons time to dry a little. Then simmer in the marinade for 10 minutes. Roll the pickled mushrooms into jars.

If you want to get marinated champignons right away, boil them in the marinade for 40 minutes.

How to pickle porcini mushrooms with vinegar for the winter

The porcini mushroom is famous for its usefulness. They are recommended to be consumed at least once a week instead of meat.

You will need:

• mushrooms – 3 kg;
• water - at the rate of 250 ml per liter jar;
• citric acid – 5 g;
• salt -2.5 tablespoons per liter of liquid;
• sugar - 1.5 tablespoons per 1 liter;
• peppercorns - 7 pcs.;
• bay leaves - 4 pieces;
• vinegar - 4 tbsp. spoons;
• carnation - 3 inflorescences.

Time: 60 minutes.

Calorie content: 36 kcal.

Sterilize jars. Clean the mushrooms. Place a pan of well-salted water on the fire. As soon as the water boils, add citric acid.

Add mushrooms and cook for 10 minutes. It is necessary to stir periodically so that they do not stick to the bottom. Their readiness is determined by their position in the pan; if they sink to the bottom, then the mushrooms are ready.

At the same time, prepare the brine. Add all ingredients except vinegar and cook for 10 minutes. Then add vinegar.

Distribute the finished mushrooms into jars and fill with marinade.

To store for more than two months, you need to add vinegar and a tablespoon of sunflower oil to the jars, sterilize for 40 minutes, and roll up.

If the mushrooms will be stored for less than two months, then there is no need to sterilize or add anything. Just roll up and wrap until cool.

In addition, you can experiment with the marinade. For a spicy taste, add peppercorns, for spice - cinnamon, garlic or herbs.

Crispy pickled chanterelles with onions for the winter

The taste of pickled chanterelles is simply divine. And even the legs turn out incredibly tasty. In addition, they look very harmonious on the holiday table.

You will need:

• chanterelles – 2 kg;
• sugar – 4 teaspoons;
• salt – 6 teaspoons;
• peppercorns – 10 pcs.;
• bay leaves – 2 pcs.;
• garlic – 4-6 cloves;
• onions – 2 pcs.;
• cloves – 4 pcs.;
• vinegar - 2 tbsp. spoons.

Time: 60 minutes.

Calorie content: 28 kcal.

Prepare the chanterelles: wash, sort - choose the best, cut off the bad areas.

Prepare the marinade - place all the ingredients in a saucepan, chop the garlic and onion. Cook for up to four minutes and remove from heat.

Rinse the chanterelles. In a separate pan, pour water over the chanterelles, add salt and sugar. Cook for 10 minutes. over low heat.

After cooking, dry the chanterelles and distribute into prepared jars. Pour the brine evenly and close the lids tightly. Wrap the jars until they cool completely. The cans can be turned over - put upside down, this way you can find out which cans are rolled up poorly.

A simple recipe for making pickled milk mushrooms in jars for the winter

Milk mushrooms contain more protein than chicken fillet. In addition, they store very well, so many people like to pickle them rather than dry or freeze them.

You will need:

• milk mushrooms – 2 kg;
• water – 4 l;
• salt – 100 g;
• sugar – 80 g;
• vinegar – 240 ml.

Cooking time: 45 minutes.

Calorie content: 20 kcal.

Sterilize the jars. Boil the milk mushrooms and cook until they sink to the bottom. The water needs to be salted; 1 liter of water requires 10 g of salt. Place the milk mushrooms in a colander and then rinse very well under running water.

Distribute the milk mushrooms among the jars and pour in the marinade. Then roll up the jars. They will be marinated for the next 5 days. During this period they should be in a warm place.

How to deliciously marinate boletus for the winter

These mushrooms will not only be a good snack for hot drinks, but will also serve as an ingredient in various dishes.

You will need:

• mushrooms – 2 kg;
• water – 2 l;
• salt – 1 tbsp. spoon;
• sugar – 4 tbsp. spoons;
• vinegar (9 percent) - 2 tbsp. spoons;
• bay leaves - 6 pcs.;
• black peppercorns - 10 pcs.;
• cloves – 6 pcs.;
• garlic – 6 cloves.

Time: 45 minutes.

Calorie content: 18 kcal.

Process the jars: wash and sterilize thoroughly.

Process the boletus: peel and wash. It is necessary to remove all dirt, sand, needles, remove the film on the cap and clean the leg. Please note that if you soak them, mucus will appear, which will complicate the cleaning process. Therefore, it is better to clean them and wash them afterwards.

Boil the butter for 15 minutes and transfer to a colander.

Prepare the marinade: add all the ingredients and cook for several minutes and remove from heat. Then add vinegar.

Distribute the finished boletus into jars. You need to put a clove of garlic in each jar. Pour hot marinade (from the stove only) and roll up.

A quick recipe for pickled mushrooms for the winter

How to get healthy and crispy mushrooms?

You will need:

• honey mushrooms - how much there is;
• water - glass;
• vinegar 9% - 30 ml;
• garlic - 2 cloves;
• pepper and cloves - 3 pcs each;
• salt - 1.5 tbsp. spoons.

Time: 45 minutes.

Calorie content: 18 kcal.

Prepare honey mushrooms. You need to cook for about 20 minutes. At the same time, prepare the marinade. As soon as the honey mushrooms are ready, transfer them to the marinade and boil for 15 minutes.

Add vinegar and cover with lids. Leave the honey mushrooms at room temperature until completely cooled.

You can add any other spices.

Pickled oyster mushrooms

Oyster mushrooms are one of the most accessible mushrooms at any time of the year. They can be bought and prepared at any time. But why not stock up and try pickled oyster mushrooms?

You will need:

• oyster mushrooms - 1 kg;
• water – 1 liter;
• salt and sugar - 2 tbsp. spoons;
• bay leaves – 3 pcs. (small);
• peppercorns – 9 pcs.;
• vinegar - 7 tbsp. spoon;
• garlic – 3 cloves.

Cooking time: 55 minutes.

Calorie content: 31 kcal.

Wash and cut the oyster mushrooms. Trim the legs short, as the legs themselves are very hard.

Place oyster mushrooms, spices, salt and sugar in a saucepan. As soon as the water boils, add vinegar and cook for 20 minutes.

Try the marinade, it should be over-salted. If necessary, add more salt.

When the oyster mushrooms have cooled, distribute them into jars and fill with brine. Which covers the oyster mushrooms. You can add vegetable oil on top.

Roll up and allow time to cool. You can also leave the oyster mushrooms in the refrigerator for a day and serve immediately.

Preventive measures to avoid botulism

The best option, in which the chance of getting botulism is minimal, is drying or salting. But not everyone likes such mushrooms. What then should be done?

1. It is better to abandon metal lids and use nylon lids or paper;
2. Choose the right recipe. The marinade should boil. If the recipe does not require cooking the marinade, then the canned food should be stored in the refrigerator for the first 10 days;
3. It is better to cook mushrooms for at least 30 minutes;
4. Botulism bacteria can withstand temperatures of 120 degrees. Therefore, sterilize the jars before sealing;
5. It is necessary to clean the mushrooms very well before cooking;
6. Suspicious jars with cloudy marinade and bulging lids should be thrown away immediately and not consumed.

To avoid troubles with mushrooms, you should:

1. Store canned food at a temperature not exceeding +6°C;
2. Shelf life: no more than one year;
3. It is better to re-process pickled mushrooms - boil or fry;
4. Mushrooms should be marinated after picking.

Almost everyone loves mushrooms. And there are very, very many recipes for their preparation. So, why not pamper your loved ones with pickled mushrooms? Bon appetit!

And another recipe for pickling honey mushrooms is in the next video.

Pickling mushrooms means treating boiled mushrooms with citric or acetic acid, adding seasonings and spices to taste. Almost all mushrooms are suitable for pickling; it is better to use strong young caps. Before marinating, it is preferable to cut them into small pieces, so that later it is convenient to eat.

Pickling mushrooms for the winter will provide you with a tasty and satisfying snack for any table.

Recipes for pickling mushrooms differ in their types: some mushrooms need to be boiled less, others more. There are other nuances, for example, it is recommended to put boletuses in salted water for a short time so that their cap does not change color. And it’s better to remove the skin from the butter, to do this they are thrown into a colander and doused with boiling water. We provide recipes for pickling the most popular and recognizable mushrooms. Be careful: when selecting mushrooms, do not include poorly recognizable specimens.

Pickling mushrooms at home is most often done in two ways: boil them in a marinade or boil them in salted water, and then pour the marinade over them.

For the first method of pickling mushrooms, the standard recipe involves 1/3 cup of water, 2/3 cup of 8% table vinegar and one tablespoon of salt per 1 kg of mushrooms. The mushrooms are boiled in the marinade until it becomes light, the foam stops being released, and the mushrooms settle to the bottom. A couple of minutes before the end of cooking, add a teaspoon of sugar, five to six peas of allspice, cloves, bay leaves (dill, horseradish, cherry, oak, currants, garlic if desired) and a little citric acid to the pan. The finished mushrooms are quickly cooled, placed in sterilized jars and filled with marinade.

In the second method, boil the mushrooms in lightly salted water (2 tablespoons of salt per 1 liter of water), then drain in a colander and cool. The marinade is prepared as follows: for 0.4 liters of water, take 1 teaspoon of salt, 5-6 peppercorns, bay leaf, cinnamon, cloves, citric acid on the tip of a knife; Boil all this for 20-30 minutes over low heat, cool slightly and add 6-8% vinegar in the amount of 1/3 cup. The mushrooms are placed in jars and filled with chilled marinade at the rate of 250-300 ml of marinade per 1 kg of mushrooms.

Marinating porcini mushrooms

Ingredients:
Porcini mushrooms - 1 kg
Salt - 1 1/2 tbsp. spoons
Vinegar - 1/2 cup
Bay leaf - 1 pc.
Black pepper - 3 peas
Cloves - 3 pcs.
Dill - 2-3 g
Cinnamon - to taste

Cooking method
We clean the mushrooms from debris, trim the stems and cut them into pieces. Add vinegar, salt, put it in a pan and start cooking. After the water boils for the first time, remove the foam. Add spices and cook over low heat for another 25 minutes. Stir the mushrooms from time to time to prevent them from sticking together. The mushrooms will be ready when they completely sink to the bottom. In this state, you need to let them cool, and then you can transfer them to glass jars and close tightly.

Cooking time: 1,5 hour

Pickled chanterelle mushrooms

Ingredients:
Chanterelles - 1 kg
8% vinegar - 1/3 cup
Water - 1/3 cup
Salt - 1 tbsp. l.
Sugar - 1 tsp.
Pepper - 5 peas
Bay leaf - 1 pc.
Cloves - 2 pcs.
Cinnamon - 2 sticks

Cooking method
We cut off the legs of the chanterelles, wash them and cook in salted water for about 20 minutes. Place the boiled mushrooms in a colander and wait until all the liquid has drained. Separately prepare the marinade for the chanterelles: mix vinegar, water, salt and bring the mixture to a boil. Dip the boiled chanterelles into the marinade and cook for another 20-25 minutes. Finally add sugar and seasonings. Before moving the mushrooms into jars, they need to be cooled quickly to ensure they remain crisp and firm.

Cooking time: 1,5 hour

Recipe for pickling butter

Ingredients:
Butter - 1 kg
8% vinegar - 1/3 cup
Water - 1/3 cup
Salt - 1 tbsp. l.
Sugar - 1 tsp.
Pepper - 5 peas
Bay leaf - 1 pc.
Cloves - 2 pcs.
Cinnamon - 2 sticks

Cooking method
Marinating boletus is very similar to the recipe with chanterelles, because... The marinade used for them is the same. The difference is that before cooking, you need to remove the slimy skin from the butter caps. To do this, they are doused with boiling water and then washed in cold water. There is no need to cook the mushrooms additionally. Like chanterelles, they are boiled in a boiling marinade for 20-25 minutes, then cooled and placed in a glass container along with the liquid in which they were boiled.

Cooking time: 1,5 hour

Marinating champignons

Ingredients:
Champignons - 1 kg
Citric acid - on the tip of a knife
8% vinegar - 2 tbsp. l.
Water - 1 l
Salt - 2 tsp.
Pepper - 3 peas
Bay leaf - 1 pc.
Cloves - 2 pcs.

Cooking method
Young champignons with dense caps are trimmed from the stems and washed thoroughly. There is no need to boil the champignons in advance; it is better to blanch them (immerse them in boiling water in a colander for a few minutes). Then the mushrooms are washed in cold water and left to drain off all the liquid. The marinade is prepared at the rate of 2 tsp. salt per 1 liter of water, add citric acid to it. Boil the champignons in this mixture until tender, remembering to stir and skim off the foam. Only before the end of cooking, vinegar and spices are added to the marinade. Chilled champignons are placed in jars, filled with marinade and closed tightly.

Cooking time: 1,5 hour

Recipe for pickling saffron milk caps

Ingredients:
Saffron milk caps - 1 kg
8% vinegar - 1/2 cup
Water - 1/2 cup
Salt - 1 tsp.
Pepper - 3 peas
Bay leaf - 1 pc.
Cloves - 2 pcs.

Cooking method:
Making pickled saffron milk caps is very simple. Their washed caps are poured with salted boiling water for 2-3 minutes and left in the bowl with a lid. After this, the mushrooms are drained and left to cool. At the same time, the marinade is being prepared: water, salt and spices are boiled for 20-30 minutes over low heat. Then the liquid is cooled and vinegar is added. The mushrooms are placed in jars, filled with this marinade and closed.

Cooking timeleniya: 1 hour

Marinating honey mushrooms

Ingredients:
Honey mushrooms - 1 kg
Water - 1 l
Vinegar 9% - 8 tbsp. l.
Sugar - 2 tbsp. l.
Salt - 1 tbsp. l.
Bay leaf - 2 pcs.
Allspice black pepper - 7 pcs.
Cloves - 4 pcs.

Cooking method
The honey mushrooms are washed and boiled together with the legs in boiling salted water for about 30 minutes. After this, the mushrooms are washed with cold water and cooked in a boiling marinade for another 20 minutes. For the marinade, boil water with sugar, salt and all the spices for about 3 minutes, and then add vinegar. Honey mushrooms are placed in sterilized jars while hot and filled with marinade. The jars are closed by rolling a metal lid.

Cooking time: 1 hour

P.S. Despite the fact that pickled mushrooms are very tasty, they can also be dangerous. Severe food poisoning (botulism) when eating salted and pickled mushrooms is not uncommon. With mushrooms, dangerous bacteria from the ground can get into the jar and multiply there. Be careful before using the product! The first sign of botulism is intense gas formation. Tin cans swell and glass lids come off. To avoid this, carefully process the mushrooms, maintain the concentration of salt and acetic acid, and store the mushrooms at a temperature of no more than 4°C. It is recommended to boil mushrooms that have been stored in hermetically sealed jars for a long time for 15 minutes before use in order to destroy possibly accumulated botulism toxin.

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But sooner or later the season ends, and you always want to prolong the pleasure. And that’s why we make supplies with them - we freeze them, salt them and, of course, pickle forest products.

And how good it can be to open a treasured jar of forest delicacy, please your family and treat your guests! Therefore, in the summer there is no need to be lazy. As soon as the season begins, it's time to get ready for forest hunting.

This year in the Urals there was a very hot summer, without rain, with a temperature of 30 degrees. Everyone says that the temperature is abnormal for our area. This is true. And if in July in previous years we were already busy collecting them with all our might, then this year not only them, there wasn’t even grass in the forest.

In fact, there is only one recipe; you can use it to pickle white mushrooms, boletus mushrooms, aspen mushrooms, boletus mushrooms, and honey mushrooms. I also marinate chanterelles and saffron milk caps using the same recipe. I think that other edible species can be pickled in the same way. But I admit, I haven’t tried it; we simply don’t collect other varieties. And presumably I don’t want to write.

But despite the fact that there is only one recipe, each cooking option has its own little secrets and features. Well, the fact is that the taste and color of each type are different, so the recipe is the same, but the taste of the preservation will be different. And the recipe can be called universal.

This recipe has been tried and tested by many people over the years. And everyone who tried it certainly gave it the highest rating. The best gift for any occasion for our friends is a jar of our pickled forest preparations. And therefore, I always prepare them on an industrial scale. Both for myself and for those who love my pickles.

And today the recipe is for you, dear readers. After all, I won’t be able to treat you all to a delicious delicacy. But you can easily prepare it yourself.

Boletus mushrooms marinated for the winter, recipe for 1 liter of water

I prepare mushrooms in half-liter and 0.650-liter jars. These jars are very convenient; I opened them and ate them right away. You can, of course, make liter ones, if desired.

Therefore, the calculation of salt is given per liter of water, and all ingredients per half liter jar.

We will need (for 1 liter of water):

• birch trees - as many as you want
• dill - two or three sprigs per jar
• horseradish leaf - a piece 2-3 cm wide, depending on the thickness of the leaf
• red hot pepper - 0.5 cm thick piece
• cloves - 3 pcs.
• allspice - 2 pcs
• black peppercorns - 7 pcs
• bay leaf - 2 pcs
• vinegar essence - 0.5 teaspoon
• salt - 2 tbsp. spoons per liter of water

Preparation:

As mentioned above, you can marinate different varieties using this recipe. Today I will pickle boletus (red cap), boletus, boletus and saffron milk caps.

Not all together and at once, but one by one and separately. That is, first one type, then another, etc.

And our first recipe will be considered using boletus mushrooms as an example.

1. First you need to sort them by type and size. We will not pickle the wormy ones; we will not marinate them. For pickling, it is better to use small specimens with strong elastic legs and caps. They will not lose their shape during cooking, and will be tasty, slightly crispy and beautiful in appearance.

That is, we do not chase quantity, but work on quality! This is one of the main principles!

2. We begin to work with those copies that deteriorate most quickly. These are usually boletus and boletus. My butternuts are small, they can easily fit in the refrigerator, and for the time being I send them there. And I’m starting to work with boletus mushrooms.

3. I don’t wash them, but clean them with a knife. I cut off the lower part, where the remains of the mycelium and soil remain. And then I clean the leg the same way I peel fresh carrots or potatoes, that is, by scraping off the top layer. We also clean the hat of debris, leaves and needles.

It is always better to clean boletus mushrooms “dry”, without using water. Everyone knows the word botulism. So, the causative agent of botulism is usually found in the ground. Therefore, it is better to cut them with a knife, and not “twist them”, as some people advise. And that’s why it’s better to clean them rather than wash them.

4. We cleaned one of them and immediately cut it into pieces of approximately the same size. So, if the cap is more than 5 cm in diameter, cut it into 2-4 parts. If it is smaller, then we leave it entirely.

We cut the leg into 2-4 parts, this is provided that our specimen is not very large. That is, the length of the leg should also be approximately 5 cm.

Keep in mind that when cooking, they will decrease in volume, that is, they will boil down. Therefore, there is no need to cut them very finely.

5. Cut the boletus mushrooms into pieces, putting them immediately into a saucepan in which we will boil them.

6. Fill what you have prepared with cold water and put the pan on the fire. When the water starts to warm up, foam will form. It must be carefully removed without waiting for it to boil. If you don’t keep track, the foam will certainly run away. In addition, when boiling, some part will disintegrate into small flakes and will cook together with the product, which will give them an ugly gray appearance.

Together with the foam, we will remove forest debris that remained during cleaning and dirt. The foam will be dark. We remove the foam all the time while the water has not yet boiled, and all the time until the cooking time is up.

7. Lightly salt the water. This must also be done in order to prevent the penetration of the botulism bacillus.

The temperature of salted boiling water is slightly higher than ordinary water. And so this will come in handy for us.

8. After the water has boiled, boil the mushrooms for 20 - 30 minutes.

Heat treatment is required! At a boiling temperature of 80 degrees, the botulism bacillus dies within 30 minutes. Therefore, they should boil for at least 20 - 30 minutes; if you cook them longer, they will be overcooked. And in order to withstand the processing technology, then we will definitely sterilize them!

9. While they are boiling, put washed and scalded dill and horseradish, a mixture of peppers and cloves into prepared and sterilized jars.

10. Put cold water on the fire; it is best to use spring or filtered water. Calculate the amount of water as follows. A half liter jar will use approximately 0.250 ml of water. If you are making 4 half liter jars, then you will need 1 liter of water. For a liter of water, add two tablespoons of salt and two to three bay leaves. Boil for 5 - 7 minutes, then remove the bay leaf. If left, it will give the marinade unnecessary bitterness and extra flavor.

The brine can also be prepared as follows. Instead of putting the spices directly into jars, you can boil them with water, and then pour them into the jars, placing them in each jar in the right amount.

To avoid having to fish out spices, I keep it simple and put all the necessary ingredients directly into jars.

11. Prepare a colander. Pour the contents of the pan into it and give time for all the water to drain. Gently stir the pieces with a spoon, helping to release the water. If you boil a large batch, it is better to put it in a colander in parts, so the water will drain faster.

12. While hot, pour the contents of the colander into the jars using a spoon. There is no need to compact it. They scooped it up with a spoon and put it in, and see where it lays. The boiled pieces should be located freely and not be compressed. This is to ensure that the brine has access to every part and side of the piece.

For canning, I mainly use half-liter and 650 gram jars. It’s very convenient, I opened it and ate it right away, so that the preparations do not need to be stored in the refrigerator for a long time.

13. Lay out the pieces only up to the “shoulders” of the jar. Place another sprig of dill on top.

I don’t use garlic for the marinade so as not to interrupt the “forest” taste. But if you want, you can add it too. I know that many housewives love to do this.

14. Immediately fill with hot brine, also up to the “shoulders” of the jar. Using a teaspoon, slightly push the pieces away from the wall along the entire perimeter of the jar to release air bubbles. Inspect the jar from all sides; if you see bubbles, repeat the procedure. Pour half a teaspoon of vinegar essence.

I use only 70% essence so as not to calculate the percentage of 3, 6 and 9% vinegar. When you come to visit, very often you can find very sour preparations on the table. This is precisely what happens because of the confusion in percentages.

Add the right amount of essence and you will never go wrong.

An acidic environment is known to inhibit bacterial growth. And this procedure is as important for prevention as all the previous ones.

15. Place the jars in a pan for sterilization, add brine to the very top and cover with a lid.

16. Sterilize

0.5 liter jars - 30 minutes

0.650 liter cans - 45 minutes

1 liter jars – 1 hour

17. We take out the jars using special tongs. Make sure that the lid does not open. Screw on the lids. Turn over, cover with a blanket or blanket and leave until completely cool.

I will describe the entire sterilization process in more detail at the end of the article. Be sure to read this information, it is important!

Boletuses marinated for the winter

In my opinion, boletuses marinated in this way are the most delicious. Therefore, let’s look at the recipe using their example.

In our area, boletuses are affectionately called redheads, because of their peculiarity. Most of their hats are red, but with rare exceptions there are also white ones. They are very beautiful, elastic, strong. In the jar they always retain their shape and never become sour.

What a joy it is to find these beautiful, delicious-smelling mushrooms. Every time you find another handsome man with a red hat, you are filled with joy and satisfaction.

They should be pickled in the same way as boletus mushrooms. The only difference is that they should be boiled not for 20, but for 30 - 40 minutes. These forest representatives have a very dense texture, and therefore require a little more time for heat treatment.

Redheads should also be cleaned dry, and the stem should be cleaned. This should also be done for preventive purposes to prevent bacterial spores from getting into the workpiece.

Boletuses have another distinctive feature. The cap at the bottom and the leg have a dark color when cleaned and processed. This is quite normal, this is a feature of this species. Therefore, if only the caps of boletuses were dark when pickling, here all parts turn out dark.

Because of this, redheads should be boiled separately from all other varieties so that others do not darken. The foam, which must also be carefully removed, will also be very dark.

After boiling, drain the water. And we act in the same way as in the previous description. That is, the process of adding accompanying spices, the process of preservation and sterilization itself is exactly the same as in the recipe above.

Proceed according to the same scheme, without any changes.

All the ingredients are exactly the same, and the marinating process is no different from the method already described above.

Chanterelles (butterfish) pickled for the winter

Chanterelles are good because they practically do not need to be peeled. They are always clean and tidy. You just need to clean the leaves and needles from them and that’s it. It is not necessary to wash them.

In addition, chanterelles are not affected by worms at all, and this is their huge advantage over all other mushrooms.

But today’s recipe we will look at using butter as an example. There is a lot of fuss with them, and there are some cleaning features. Therefore, it is better to tell about them. And if you still cook chanterelles, then simply substitute the word butter instead of chanterelles and that’s it.

It is better to take small size oils for preservation and carefully inspect them when cleaning. Butterfly is a delicate and very tasty mushroom, and it is loved not only by people, but also by worms. But you must admit, you don’t want to eat them with worms!

But everyone who has dealt with boletus knows that when you collect them and examine each of them, you don’t see any worms. But by the time you get them home, and by the time you start cleaning them, they appear out of nowhere, even in the smallest lubricants.

Basically, their spread begins from the stem. Therefore, when collecting in the forest, it is better to immediately cut off the stem, leaving only a small stump no more than 2 cm.

Another peculiarity is that the buttermilk has to remove the film from its cap. For pickled mushrooms, this is a must. Since we are collecting small specimens, we will have to tinker. This takes quite a lot of time.

So I start cleaning them in the car while we are driving back home. Since the drive takes an hour and a half, I already have time to clean some parts. And when I arrive home, I immediately put the butter in the refrigerator. There, worms, if they exist, will no longer spread.

You can clean the film in the same way as the legs, lightly scraping the cap with a knife. Or use it to hook the end of the film and remove it entirely, if possible. The leg, if it is dark, should also be lightly cleaned. But in general, you can part with the leg without regret. The most delicious part is, of course, the hat.

Some housewives immerse the butter in boiling water for a few minutes to make the film easier to remove. But I don't practice this method. I always clean dry.

To prevent the mushrooms from darkening and so that there is not even a hint of worms left in them, put them in cold salted water. If by chance we weren't looking, salt water will do the trick. In addition, we remember that a salty environment will protect us from harmful bacillus.

They should be kept in it for 10 minutes, no more. The cap has a spongy texture and absorbs a lot of water. And it’s important for us to preserve the natural taste and not let it become watery.

When all the mushrooms have been cleaned, we also boil them in lightly salted water. Since they are very small and tender, they should be boiled for no more than 20 minutes. During cooking, the caps may change their color to pinkish-lilac. It's okay, this is also a feature of cooking butter.

Chanterelles also darken slightly during cooking, but only slightly. And marinated - they turn out very beautiful. They like to add them whole to various salads, as well as decorate them.

And this is a photo of boiled butter. Do you see how the color of the cap has changed?

After boiling them and draining the water, put them in a jar with dill and spices. They should not be compacted either. Pour in brine and sterilize for the same amount of time as the boletus and aspen mushrooms were pickled. Do not forget to complete all the preliminary procedures described in the first recipe.

Don't forget to also add vinegar essence.

Marinated boletus can be considered a real delicacy. Due to the length of collection and cleaning, few people want to bother with them, because you collect them all, no larger than 5-7 centimeters in diameter, and carefully select them. Therefore, a jar opened in winter is always especially appreciated!

And of course, its main value is in taste. Marinated boletus always turns out with a pleasant, delicate taste. And until you eat the whole jar, it’s impossible to stop.

How to pickle saffron milk caps

In principle, preserving saffron milk caps in a special way is no different from other recipes, except that they should not be boiled for too long.

But when it comes to canning, I’m still afraid to limit myself to just pouring boiling water over them, and cook them. It may be less than all other varieties, but still I do not replace the cooking stage.

But first, the saffron milk caps need to be washed and cleaned. To make this easier, I pour small batches of saffron milk caps with cold water and leave them in it for 3 - 4 minutes. All the blades of grass and small leaves come unstuck from the cap, and all that remains is to check the stem. If there are remnants of soil on it, then it must be cleaned or the contaminated area must be cut off.

It is known that saffron milk caps grow in grass and moss. Often they need to be literally raked out of it. Sometimes you see only a small piece of a red cap, you kneel down, pick a mushroom from the grass and see that there is a whole family of them nearby. And in one small clearing you can immediately collect up to 30 - 40 pieces.

Therefore, you collect mushrooms that are very dirty; there is no time to clean them all at once. And soil often remains on the leg. There is no way to let all this end up in the jar. Therefore, the longest part of preparing saffron milk caps is cleaning them.

It is better to immediately sort them, fold the small ones separately whole, and cut the large ones into 2 - 4 parts. There are different varieties of saffron milk caps, the so-called boron mushrooms, they are large and fleshy. They need to be cut into pieces in preparation for preservation.

And there are those collected in clearings and slopes, they are smaller and it is not necessary to cut them.

In addition, it turns out very beautifully when only one whole cap is collected in a jar. Imagine how beautifully they can be served for a holiday table.

After the mushrooms have been washed, they should be boiled. To do this, boil water in a large saucepan, lightly salt it, and when it boils, drop the saffron milk caps into it. Cook for 10 - 12 minutes, again after they boil again.

When cooking, carefully remove the foam. It contains the remains of forest litter, and we don’t need it in jars at all.

10 minutes after boiling, drain the water through a colander and leave the saffron milk caps in it for a while so that all the water drains.

Then place them in sterilized jars, to which the necessary spices have already been added.

Don't forget to add vinegar essence.

Then close with iron lids scalded with boiling water and sterilize as indicated above. That is, 0.5 liter jars - 30 minutes, 0.750 liter jars - 45 minutes, liter jars - 1 hour.

Keep upside down until completely cool. Store in a cool, dark place. Do not consume earlier than a month after preservation. The saffron milk caps must be completely marinated.

I had such a case when a work colleague called me quite late in the evening and made the following request: “Margarita, help me out! My husband brought a full basket of saffron milk caps. What should we do with them?

I gave her this recipe. She fussed with them until 4 a.m. (presumably a whole basket of saffron milk caps), and put it in storage. During the month that I had to wait for time, she called me three times and asked: “What, you can’t even open one jar earlier? I’d like to try it!”

So I immediately answer everyone - NO!

Firstly, the saffron milk caps must be marinated. And secondly, this time is also needed to be sure that no harmful bacilli have entered the jar. If somehow the cooking process is disrupted, and if there are any in the jar, during this time the fermentation process will begin in it and the lid will swell.

And such a jar will have to be thrown away, well, not the jar, of course, but what’s in the jar. Under no circumstances should you eat its contents!!!

Therefore, be sure to follow all the rules, and you will get the most delicious mushrooms in the world. And this is discussed below.

By the way, my colleague still always thanks me for the recipe when we meet. And he says that now this is the only way he will marinate all varieties. Fortunately, today's recipe is universal.

I would also like to say that according to this recipe you can also cook honey mushrooms and russula. In general, if I preserve honey mushrooms in a similar way, then if I marinate russula (we call them bruises), then just a little, and just store them in the refrigerator. Cover with simple self-screwing lids.

It’s just that we collect very few russulas, since there are many other mushrooms that are more tasty for this business. But in principle, they can be preserved in the same way.

And honey mushrooms turn out very tasty, and also beautiful.

Another big plus is that they are very quick to assemble. But it should be noted that it is advisable to take only small mushrooms; large ones are no longer suitable for canning. They are best fried in a frying pan with onions and potatoes.

Porcini mushrooms marinated for the winter

This recipe will help you properly preserve porcini mushrooms. They are especially valued both in the preparation of any dishes and in preservation. During any preparation, they always remain white, which is probably where their name comes from. Plus, they have a dense, meaty texture, which is always a delight when eating them.

This recipe is different from the options I suggested. Therefore, if you have collected a lot of mushrooms, you can preserve different batches in different ways. Then compare which method you like best.

In this video you can also see how to prepare them for canning, how to clean them, how to cook them, and how to remove the foam. This is especially useful for novice housewives who have never engaged in such culinary activities before.

How to cook delicious pickled mushrooms for the winter

To ensure that mushrooms always turn out tasty, and most importantly, that they are safe to eat, there are several basic rules and features, as well as some secrets. What we will talk about below.

• It is advisable not to store collected mushrooms for a long time. They need to be processed on the same day
• they need to be sorted and sorted by type and size. Small ones can be left for preservation, and large ones can be frozen or fried with potatoes - what could be tastier!
• It is not advisable to preserve large specimens for the reason that they have a large cap with a large tubular surface. During the process of preparation and processing, it loses its shape and the cut pieces do not look very aesthetically pleasing.
• Peel the mushrooms “dry”, remove forest debris from the cap and be sure to clean the stem. We remember that it may contain botulinum bacilli, the causative agents of a very bad disease “botulism”.
• cut them all into approximately the same size; small ones can be left whole.
• Boil in lightly salted water. After boiling, cook them for at least 20 minutes, and specimens with a denser texture - 30 or even 40 minutes.
• Boil different types separately. Otherwise, when boiled with dark varieties, light varieties will darken and lose their characteristic appearance and taste.

Subsequently, when all the varieties have already been boiled separately and placed in jars, it happens that a few of some mushrooms and a few of others remain. If desired, they can be combined into one jar. In this way you can mix boletus and boletus, boletus and aspen. Well, I don’t mix whites with others.

• After boiling, drain the water thoroughly. To do this, place the mushrooms in a colander, and do this in not too large batches.

• Be sure to sterilize jars and lids!
• Scald the dill and horseradish leaves with boiling water.
• Place the mushrooms in the jar while they are hot.
• fill only with boiling brine.
• Sterilize jars with contents for at least the specified time!

0.5 liter - 30 minutes

0.650 liter - 45 minutes

1 liter - 60 minutes

Be sure to keep the finished preserve for at least a month! Use only after this period. If the contents of the jars become cloudy or the lid is swollen, do not eat them under any circumstances! Such preparations should be thrown away!

We should always remember that mushrooms are a very tasty delicacy given to us by the forest. And when you pickle them, you should not neglect any of the above points.

How to properly sterilize jars, what lids to use, and how to store them

In each of the recipes for preparations and for the winter, I try to describe the sterilization process. But here the matter is very important, so I will dwell on this process in more detail.

Sterilization of jars and lids, which lids are best to use

• Jars and lids should be thoroughly washed with baking soda or detergent.

Lids for preservation can be used either self-screwing or screwed using a special machine. So, I always choose the second option, especially when it comes to our current preparations. As is known, the majority of cases of botulism poisoning, as a rule, occur in canned mushrooms.

Therefore, only properly and hermetically sealed jars can protect against this. If you did not close the jar hermetically and air got into it, then after two weeks the lid will swell. And this is a signal that such a product is prohibited from being eaten.

And self-screwing lids are somewhat more difficult to control in this regard. And therefore, if I marinate a jar or another and close it with such a lid, then I store it in the refrigerator for no more than a month or two. It is advisable to consume it during that time.

But this is just my experience and my opinion! I know many who use the first option. But seeing this, I won’t risk trying such preparations when I’m away.

• Have them sterilized. Sterilize jars by steaming or in the oven. Steam can be sterilized in several ways. You can pour boiling water into a jar and cover it with a scalded lid for 10 minutes. To prevent the jar from bursting when pouring boiling water into it, place a tablespoon in it and a knife blade under it.

• You can also pour water into a saucepan and place a colander in it. And already there are banks in it. When the water boils, the jars will be sterilized using steam. The “finished” jar should be hot to the touch when touched. And now there are special lids with holes for jars on sale. You can use them too.

• Turn the sterilized jars upside down and place them on a towel to drain.
• The lids should be placed in a pan of water and boiled for at least 10 minutes.

Sterilization of jars with blanks and storage

• Fill the jars filled with mushrooms with boiling brine up to the “shoulders” of the jar. Release all air bubbles using a teaspoon.
• Pour vinegar essence and add brine to the very top. So that when you close the jar with a lid, some of the brine spills over the edge.
• Place the jars in a pan filled with water, with gauze or any other fabric placed on the bottom.
• The water should reach the “shoulders” of the jar. Therefore, we add water as needed.

• After the water boils, note the time. We sterilize at the prescribed time, which I have already indicated above. The water should be constantly boiling, but not bubbling. Therefore, adjust the fire for this.
• When the time is up, carefully so that the jar does not open, we take it out using special tongs and screw it on with a metal lid using a seaming machine.
• If, when you take out the jar, the lid accidentally opens, then in this case you need to add boiling brine, cover it again and sterilize the jar for at least another 10 minutes.
• If you are sterilizing several jars at once, take them out and screw them one by one. Twist one, take it out and screw the next one.
• We turn the twisted jars over and place them under a blanket or blanket until they cool completely. Usually for 24 hours.
• We turn the finished jars over again and see if the brine is leaking. If it leaks, it means you didn't tighten the cap properly. This jar can be opened and used for preparing hot dishes, stored in the refrigerator for a short time.
• If the brine flows out of the jar after some time, already in an inverted state, or the solution becomes cloudy, or the lid swells, then such a jar should be opened and the contents thrown out without any regret. Such preparations are dangerous to health and even to life!

Botulism bacilli develop in an airless environment, that is, in a closed jar there are all the conditions for this. Therefore, when you are preserving mushrooms, you should not neglect any safety measures. Everything should be done exactly according to the instructions!

• It is recommended to store pickled mushrooms for no more than a year in a cool, dark room.

Follow all the rules and stages of marinating, and then nothing like this will happen to you. Over many years of preparing forest products, my jars do not swell, do not become cloudy and are stored perfectly!

Try to prepare at least a jar or two using this recipe, and next year you will pickle them only this way. Everyone who took the recipe from me now marinates this way!

And in conclusion, I would like to remind you that mushrooms are highly valued for their unique taste and forest aroma. In addition, this is an excellent source of protein, they contain several times more than meat and eggs. And comparatively more than in vegetables.

Therefore, they need to be prepared and eaten in different forms. And also stock up on them for the winter. Because it is not only a delicious product, but also a healthy product. Nature itself nourished it with a mass of vitamins, microelements and various useful substances. And she presented it to us - take it, cook it, eat it and enjoy!

Bon appetit!

To delight the forest bounty with its wonderful taste in winter, you need to prepare the right marinade for mushrooms. Let's reveal the secrets of a beautiful, transparent marinade and consider recipes for various types of mushrooms.

This cooking variation is suitable for all types of mushrooms.

Ingredients:

Mushrooms;
garlic;
water – 50 ml;
vegetable oil – 1 tbsp. spoon;
sugar – 1 tbsp. spoon;
vinegar – 40 ml;
salt – 1.5 tbsp. spoons;
peppercorns – 5 pcs.;
cloves – 2 pcs.

Preparation:

1. Boil the mushrooms. During the cooking process you will need to change the water three times. Wild mushrooms are cooked for an hour and a half.
2. Pour salt into the water. Add sugar, pepper and cloves. Boil. Remove from stove and pour in vinegar.
3. Scald the jar. Place garlic on the bottom. Place mushrooms in jars. Pour marinade and add oil. Roll up.
4. According to this recipe, they will be ready in a day. Mushrooms keep well all winter.

Cooking for 1 liter of water

The taste of mushrooms directly depends on the marinade. It must be prepared in the correct proportions, strictly following the recipe.

Ingredients:

Water – 1 liter;
bay leaf – 2 leaves;
black peppercorns;
cloves – 5 pcs.;
salt – 1 tbsp. heaped spoon;
allspice peas;
table vinegar (9%) – 3 tbsp. spoons.

Preparation:

1. Boil water. Throw in the bay leaves and cloves. Add salt. Add sugar and add peppercorns. Boil for five minutes until the crystals are completely dissolved.
2. Pour in the vinegar, stir and pour into the prepared jar of mushrooms. Roll up.

For porcini mushrooms

A quick and simple option that is suitable for the best representatives of the forest - porcini mushrooms.

Ingredients:

Allspice – 6 peas;
water – 1 liter;
cloves – 2 pcs.;
salt – 1.5 tbsp. spoons;
vinegar – 150 ml;
bay leaf – 3 leaves;
sugar – 1 tbsp. spoon.

Preparation:

1. Mix all the necessary products, except vinegar, boil and cook for a quarter of an hour.
2. Remove from heat and pour in vinegar. Mix.
3. The prepared brine is poured over the forest gifts and rolled up.

Vinegar is always added to the marinade at the end of cooking, when the liquid has been removed from the heat. If you add it at the beginning of cooking, the vinegar will evaporate.

Universal marinade for any mushrooms

A simple marinade for mushrooms for the winter is suitable not only for forest products, but also for champignons.

Ingredients:

Water – 1 liter;
cinnamon – 0.4 teaspoon;
salt – 1 tbsp. spoon;
cloves – 3 buds;
sugar – 1 tbsp. spoon;
peppercorns;
vinegar essence - 1 tbsp. spoon;
bay leaf - 1 leaf;
garlic – 3 cloves;
dill umbrellas – 3 pcs.;
horseradish leaves.

Preparation:

1. Peel and chop the mushrooms. Boil. Place in jars.
2. Boil water. Add salt, add all the ingredients and boil for a quarter of an hour.
3. Pour the essence into the resulting brine and immediately pour it into jars.

Option for honey mushrooms

This is a very quick cooking option that makes honey mushrooms incredibly tasty.

Ingredients:

Water – 240 ml;
salt – 1.5 tbsp. spoons;
vinegar – 30 ml (9%);
cloves – 3 pcs.;
pepper – 3 peas.

Preparation:

1. Boil and place honey mushrooms in a jar.
2. Add marinade ingredients to the water. Boil. Pour in vinegar and pour into jars. Roll up.

With garlic and pepper

There are many different options for mushroom marinade. This variation has an ideal ratio of products that is suitable for all types of forest products. Thanks to the resulting brine, they will be well preserved throughout the winter.

Ingredients:

Mushrooms (white, boletus, honey mushrooms, morel, Polish);
garlic – 2 cloves;
water – 1 liter;
bay leaf – 3 leaves;
sugar – 2 tbsp. heaped spoons;
cloves – 2 pcs.;
black pepper – 8 peas;
salt – 4 heaped teaspoons;
allspice – 4 peas;
vinegar - 5 tbsp. spoons (9%).

Preparation:

1. Rinse the mushrooms. Sort and cut into pieces. Boil in salted water. During the cooking process, remove the foam from which all the dirt comes out. Drain the liquid.
2. Place all products except garlic and vinegar in water. Boil and cover with a lid. Boil for five minutes.
3. Throw in mushrooms and garlic, cut into pieces. Boil and simmer for a quarter of an hour. Pour in vinegar and stir. Transfer to jars and roll up.

To ensure that the marinade remains transparent, when cooking mushrooms, remove the foam in time and change the water several times.

Korean mushroom marinade

Champignons marinated in the proposed marinade will be an excellent appetizer on the holiday table.

Ingredients:

Champignons – 300 g;
black pepper;
coriander – 0.4 teaspoon ground;
salt;
garlic – 3 cloves;
apple cider vinegar – 3 tbsp. spoons;
parsley – 25 g;
sesame – 10 g;
dill – 25 g;
soy sauce – 1 tbsp. spoon;
red hot pepper – 1 pod;
cumin – 0.5 tbsp. spoons;
bay leaf – 2 leaves;
vegetable oil – 60 ml.

Preparation:

1. Boil the mushrooms. Do not forget to remove the foam that forms during the cooking process. Drain off all liquid.
2. Pour soy sauce into vegetable oil. Finely chop the greens and add to the oil. Chop the garlic. Add to the mass. Throw in bay leaf, cumin, coriander, chopped hot pepper. Pour in vinegar and stir.
3. Place sesame seeds in a dry frying pan and fry. The grains should become golden brown. Add to marinade. Stir.
4. Add mushrooms. Cover with lids and store in the refrigerator. If you want to prepare until next season, bring the mushrooms and marinade to a boil. Transfer to jars and roll up.

For oyster mushrooms

Many people don’t know how to cook oyster mushrooms deliciously. We offer an ideal, proven cooking option.

Ingredients:

Oyster mushrooms – 1100 g;
vinegar – 1 teaspoon of essence;
pepper – 6 peas;
water – 600 ml;
garlic – 3 cloves;
salt – 2 tbsp. spoons;
dried dill;
sugar – 1 tbsp. spoon;
cloves – 6 pcs.;
bay leaf – 2 leaves.

Preparation:

1. Cut oyster mushrooms from a bunch. Mushrooms have rubbery and very hard legs, so they need to be trimmed short. Cut the hats.
2. Pour water over the oyster mushrooms and immediately add salt. Add spices. As soon as the water begins to boil, pour in the vinegar. Boil for half an hour. Any foam that appears must be removed.
3. Cool and transfer to jars. The brine should only cover the mushrooms; there is no need to pour too much. Pour a tablespoon of vegetable oil into a jar. Roll up.

General cooking principles

Mushrooms, even if they are strong, should always be checked for worms and divided into types. You can marinate in two ways:
marinade together with mushrooms;
marinade separately from mushrooms.
If you decide to cook together with mushrooms, then the final product will preserve the mushroom flavor as much as possible. The dish will have a special taste, and the marinade will be the richest, but not very pleasant to look at. In the jar, the liquid will appear cloudy, viscous and dark. Will contain crumbled mushroom debris.
If you decide to prepare the marinade separately and then pour in the prepared mushrooms, the final product will be transparent and clean. The aroma will be as rich as in the first version.
Only whole and strong mushrooms are chosen for pickling. They are carefully sorted and the dark spots are cut off. All parts are cut. Small specimens can be left whole. It is recommended to marinate the caps separately from the legs.
Boletuses and boletuses color the marinade dark. If you want to keep the brine transparent, first pour boiling water over the mushrooms and then immediately place them in cold water. Only after this procedure do you start cooking mushrooms.