The best recipes for pickled mushrooms for the winter in jars with vinegar. How to close mushrooms in jars for the winter: step by step recipes Recipes for pickled mushrooms without sterilization

15.04.2023 Desserts and cakes

In this article, we decided to offer not only various recipes for pickled mushrooms, but also consider in detail all aspects of their preparation and preservation. Since such blanks are associated with a high risk of poisoning, we advise you to be careful when picking mushrooms and comply with technological requirements regarding their heat treatment and storage conditions.

Mushrooms are a valuable product containing vegetable proteins, trace elements and vitamins. Experienced mushroom pickers think over the options for harvesting them in advance, even in the process of harvesting the forest harvest. Some prefer mushrooms dry or freeze, using them later to add flavor and aroma to any dishes - soups and roasts, pies and cereals, sauces and salads. Others like it better salt ormarinate mushrooms, so that in winter you can open a jar and get the maximum pleasure from delicious snacks of our own production.

Marinating, unlike other harvesting methods, is convenient in that it allows you to get finished products “at the exit”, which can be used as food immediately or canned and stored. If you are interested in how to pickle mushrooms at home, then let's take a look at the whole process step by step.

Stage 1. Preparation

Almost all edible mushrooms are suitable for pickling, but tubular (with a spongy hat) varieties of 1-2 categories of nutritional value are the most delicious: white, boletus, boletus, boletus(butter cans). They are distinguished by dense fleshy pulp, pronounced taste and rich smell. From agaric mushrooms it is better to take chanterelles,autumn honey mushrooms,mushrooms,Champignon(common or cultivated).

The current sanitary rules for the harvesting, processing and sale of mushrooms (SP 2.3.4.009-93 of 1993) say: “It is allowed to marinate edible mushrooms without a pungent taste of pulp - tubular, champignons, fat mushrooms, autumn honey agaric, brilliant green, gray row, etc. Before pickling, as well as before salting, it is recommended to boil thoroughly cleaned and washed mushrooms.

Mushrooms brought home from the forest should not be left for a long time (no more than 4-5 hours), as they - perishable product. Their preparation for food or harvesting for the future should be started immediately.

Cleaning

There are some nuances in cleaning certain types of mushrooms. So, tubular can be cleaned with a dry brush or sponge, scraping off the dirt with a knife and cutting off the damaged areas (some consider it necessary to remove the film from the cap, for example, from a butter dish or champignon). Then they are simply washed under running water and laid out in a colander or sieve so that all the liquid is glassed. lamellar mushrooms without a pungent taste are cleaned and briefly soaked in water.

It is very important to thoroughly clean the mushrooms from the remnants of earth, sand and plant debris, as they may contain spores of botulism pathogens. In hermetically sealed jars (anaerobic environment), with an insufficient level of acidity in the blanks and violations of the conservation storage conditions, bacteria are able to actively multiply, releasing one of the most powerful biological poisons - botulinum toxin.

Soak

Cold water is used for soaking, often with the addition of salt (1 tsp / 1 l) and citric acid (2 g / 1 l) so that the remaining impurities quickly acidify and the flesh does not darken. The duration of soaking depends on the taste of the mushrooms and can range from 20-30 minutes to 1-3 days. After that, they are also washed and left to drain in a colander.

Heat treatment

Most types of mushrooms require preliminary heat treatment: blanching for 2-3 minutes or boiling for 10-30 minutes in salt water. The solution is prepared at the rate of 50 g of salt per 1 liter of water.

If the mushrooms are boiled in portions (in large quantities) or in several waters (to eliminate a bitter or caustic taste), then before each laying, the dirty water is drained and fresh brine is prepared.

In the process of preparation, you also need to wash the jars well. Many housewives advise using natural cleaning products for this: soda or mustard powder. To ensure the safety of preserving preservation, jars and lids must be sterilized without fail, but this is best done closer to the end of the mushroom cooking process.

Stage 2. Marinating

Many housewives have their own universal recipe for how to marinate mushrooms deliciously. The composition of the marinade, as a rule, differs slightly. For its preparation, a standard set of spices (salt, sugar, vinegar and / or citric acid) and spices (bay leaf, black pepper and allspice, dry cloves, cinnamon, mustard, dill, etc.) are used. The proportions of spices in the marinade, the “bouquet” and the amount of seasonings depend on your preferences.

Our grandmothers and mothers, guided by an authoritative source of Soviet times - the book "On Tasty and Healthy Food", prepared "elite" pickled mushrooms according to this recipe. It is best suited for tubular varieties (white, butter, boletus, boletus), which do not require pre-boiling. Fresh mushrooms contain about 90% water and during the cooking process they actively release their own juice, which becomes the basis of the marinade.

Servings/Volume: 1-1.5 l

Ingredients:

fresh mushrooms - 2 kg;
water - 250 ml (1 glass);
bite, 6%/natural - 250 ml (1 cup);
rock salt - 60-70 g (3 tablespoons);
sugar (optional) - 20-40 g (2 tablespoons);
bay leaf - 2-3 pieces;
allspice black pepper (peas) - 4-5 pcs.;
dry cloves - 1-2 pcs.;
cinnamon - 0.5-1 stick;
dry dill - 5-10 g.

Cooking:

Rinse young strong mushrooms in cold water and put in a colander, let the remaining water drain.
Pour water and vinegar into the pan, add salt. Bring the marinade to a boil and put the mushrooms in it.
When the mushrooms in the marinade boil, remove the foam, put all the spices and cook over low heat for 20-25 minutes. In order for the mushrooms to boil evenly and not to burn, they need to be constantly mixed, gently melting the top ones and gently lifting the bottom ones with a spoon. The readiness of mushrooms is determined by their subsidence to the bottom.
Ready mushrooms are transferred to ceramic or glassware, allowed to cool and put in the refrigerator.

This completes the pickling of mushrooms, as they are already ready to eat. No post-pasteurization such a blank can be stored at a temperature of 0 to 8 ℃ for several months (no more than 6-8). To prevent the development of mold in containers, the marinade is advised to pour a thin layer of vegetable oil on top.

These mushrooms, unlike tubular ones, have a less pronounced taste and aroma, therefore, when pickling them, they use a larger number of various spices. To prepare the marinade, it is permissible to take a mushroom broth (when harvesting certain types: champignons, mushrooms or autumn mushrooms), but basically (for russula, volnushki, rows, etc.) it is prepared in clean water.

Servings/Volume: 2-2.5 l

Ingredients:

fresh mushrooms - 4 kg;
water / mushroom broth - 1 l (for marinade);
rock salt - 4-5 tbsp. l. (for boiling), 1.5-2 tbsp. l. (for marinade);
sugar - 2 tbsp. l.;
table vinegar, 9% - 3-5 tbsp. l.;
allspice black pepper (peas) - 5-7 pcs.;
bay leaf - 2 pcs.

Optionally, you can add to the marinade:

black pepper (peas) - 10-15 pcs.;
hot pepper (chili) - 0.5-1 pc.;
dry cloves - 3-5 pcs.;
cinnamon - 1-2 sticks;
nutmeg - 0.5-1 pc.;
mustard, seeds - 0.5-1 tsp;
dry coriander - 0.5 tsp;
dill, umbrellas / seeds - 2-3 pieces / 1 tsp.

Cooking:

Place the washed mushrooms in a pot of boiling water and blanch for 3-5 minutes, removing the foam with a slotted spoon.
Drain the dirty water, pour the mushrooms with clean water, salt at the rate of 50 g of salt per 1 liter and boil for 20-30 minutes. Take out the mushrooms in a colander and let the water drain.
Prepare marinade. Pour water (or strained mushroom broth) into a separate saucepan, add salt, sugar and all dry spices, pour vinegar after boiling.
Arrange the boiled mushrooms in prepared containers and pour them with marinade.

Pickled mushrooms will take some time to infuse. They are served at the table as a cold appetizer, sprinkled with chopped onions and / or garlic and sprinkled with vegetable oil.

Stage 3. Conservation

Jars and lids must be sterilized before preservation. Banks are steamed over boiling water, heated in the oven or microwave. It is necessary that they be hot at the time of laying out the finished product. Covers are boiled in water for 2-4 minutes.

If you fill jars with mushrooms boiled in a marinade (as in), then they can be poured to the very top (so that there is no air left) and rolled up immediately, but for safety it is better to sterilize the workpiece in a water bath. When pouring boiled mushrooms with hot marinade (according to), it is impossible to do without additional heat treatment. It is advised to do this as follows:

Sterilization technology of canned mushrooms in a water bath

In a wide pan or bucket, put a grate (cloth napkin) on the bottom, pour water, heat it to 50-70 ℃.
Fill the jars with mushrooms and marinade up to the shoulders or slightly higher (not to the very top), cover with lids.
Carefully place the jars in the pan so that their hangers are covered with water.
Sterilize the workpiece at a low boil of water. Half-liter jars 20-25 minutes, liter - 20-30 minutes from the moment of boiling.
After that, the jars are immediately rolled up hermetically with lids, the quality of the closure is checked, put upside down, covered with a blanket or blanket and left for 1-2 days until completely cooled.

Ready canned mushrooms are placed in a cool (away from batteries and heaters), dry and dark place. It is recommended to store them for no more than a year.

Video

How experienced housewives offer to pickle mushrooms can be seen in the following videos:

Pickling and salting are different processes. Read about the principles of salting mushrooms in this article.

For several years she worked as an editor of a television program with leading ornamental plants in Ukraine. At the dacha, of all types of agricultural work, she prefers harvesting, but for this she is ready to regularly weed, chop, stepchild, water, tie up, thin out, etc. I am convinced that the most delicious vegetables and fruits are self-grown!

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Both humus and compost are rightfully the basis of organic farming. Their presence in the soil significantly increases the yield and improves the taste of vegetables and fruits. In terms of properties and appearance, they are very similar, but they should not be confused. Humus - rotted manure or bird droppings. Compost - rotted organic residues of various origins (spoiled food from the kitchen, tops, weeds, thin twigs). Humus is considered a better fertilizer, compost is more accessible.

“Frost-resistant” varieties of garden strawberries (more often simply “strawberries”) also need shelter, like ordinary varieties (especially in those regions where there are snowless winters or frosts alternating with thaws). All strawberries have superficial roots. This means that without shelter, they freeze out. Assurances of sellers that strawberries are “frost-resistant”, “winter-hardy”, “tolerate frosts down to -35 ℃”, etc. are a lie. Gardeners should remember that no one has yet been able to change the root system of strawberries.

In Australia, scientists have begun cloning experiments on several cold-weather grape varieties. Climate warming, which is predicted for the next 50 years, will lead to their disappearance. Australian varieties have excellent characteristics for winemaking and are not susceptible to diseases common in Europe and America.

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Humus - rotted manure or bird droppings. It is prepared like this: manure is piled in a heap or pile, interbedded with sawdust, peat and garden soil. The collar is covered with a film to stabilize the temperature and humidity (this is necessary to increase the activity of microorganisms). Fertilizer "ripens" within 2-5 years - depending on external conditions and the composition of the feedstock. The output is a loose homogeneous mass with a pleasant smell of fresh earth.

Freezing is one of the most convenient methods for preparing a grown crop of vegetables, fruits and berries. Some believe that freezing leads to the loss of nutritional and beneficial properties of plant foods. As a result of the research, scientists have found that there is practically no decrease in nutritional value during freezing.

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It is believed that some vegetables and fruits (cucumbers, stalk celery, all varieties of cabbage, peppers, apples) have a “negative calorie content”, that is, more calories are expended during digestion than they contain. In fact, only 10-20% of the calories received from food are consumed in the digestive process.

Many housewives want to learn how to pickle mushrooms and store them properly. The appetizer is great for any table, can be used as a side dish. A fragrant preparation is also used for making salads. You can preserve both purchased (oyster mushrooms, champignons) and self-collected mushrooms. Dunka (pigs), honey mushrooms and porcini mushrooms are the most popular among mushroom pickers. They are rolled up with carrots, vinegar, oil, seasoned with bay leaves and garlic. Preservation should be stored in jars, while pickled mushrooms can stand for 3-4 months without sterilization. The indicated photo and video recipes will tell you in detail how to pickle mushrooms at home for the winter.

HOW TO MARINE MUSHROOMS FOR THE WINTER IN JARS WITH VINEGAR AND OIL: A STEP-BY-STEP PHOTO RECIPE

Honey mushrooms are one of the most popular mushrooms. The simplicity of their collection and pickling allows you to prepare enough tasty preservation with a minimum waste of time. It, unlike store counterparts, will have a pleasant taste. But before you start seaming, you need to learn how to pickle mushrooms in jars and how to sterilize. Studying these photo tips, it will not be difficult to figure out how to pickle mushrooms in vinegar, how to properly process them before rolling and storing.

INGREDIENTS FOR PREPARING PICKLED MUSHROOMS FOR THE WINTER ACCORDING TO THE RECIPE WITH PHOTO

mushrooms - 1 kg;
water - 1 l;
sugar - 2 tbsp;
salt - 1.5 tbsp;
oil rast. - 1 glass;
garlic - 5 small cloves.

PREPARATION RECIPE: HOW TO MARINE MUSHROOMS FOR THE WINTER WITH VINEGAR AND OIL

Honey mushrooms are cleared of debris, leaves and earth. Soak in water for 1.5 hours and rinse a couple more times.
Pure mushrooms are transferred to a saucepan, filled with water and boiled for 1.5 hours. Foam that forms on the surface must be removed immediately.
Boiled mushrooms recline in a colander. The marinade is prepared: water is poured into the pan, sugar, salt, vinegar (1 tsp) and oil are added. Additionally, bay leaves, cloves and black pepper (peas) are laid down.
Mushrooms are put into the boiled marinade. Boiled for 20 minutes.
The garlic is peeled and finely chopped. You need to add it to the marinade at the very end.
Ready mushrooms are transferred to jars and rolled up, sterilized for 20 minutes. Stand upside down for 1 day.

HOW TO MARINE MUSHROOMS AT HOME IN JARS: VIDEO RECIPE

Canning white fungus is a noble cause. The original appetizer is perfect for the festive table. It is especially pleasant to cook such a seam when you collect large beautiful mushrooms on your own. Even after cooking, they will retain their density and will have a rich aroma. How to pickle mushrooms in the attached video is described in great detail: from the requirements for preparing ingredients to the correct seaming of cans.

It is allowed to pickle not only large mushrooms, but also pieces of hats, legs. Breakage of the mushroom during harvesting does not affect its taste. Canned small pieces are very convenient to add to salads. If there are very few leftovers, you should simply rinse them and put them in a bag, freeze them. Such ingredients will become indispensable when cooking mushroom soup or stewing stews.

HOW TO MARINE DUNKA MUSHROOMS FOR THE WINTER IN JARS - PREPARATION RECIPE WITH PHOTO

Dunki (pigs) are considered one of the most delicious mushrooms. It is a pleasure to marinate them: after processing, pigs remain dense and crispy, ideal as a snack. But inexperienced housewives need to know how to pickle mushrooms in order to preserve their great taste. It is recommended to strictly observe the indicated proportions - this will help to prepare excellent preservation, which will certainly become a favorite among households and guests.

RECIPE PREPARATION INGREDIENTS: HOW YOU CAN MARINE DUNKA MUSHROOMS FOR THE WINTER

Dunki - 1 kg;
water - 1 l;
salt - 2 tbsp.

STEP-BY-STEP PREPARATION RECIPE: HOW TO MAKE PICKLED DUNKA MUSHROOMS FOR THE WINTER

Before cooking, the pigs should be soaked for 2 days, periodically changing the water.
When the mushrooms stand, they should be boiled for half an hour. Then the water is changed, the mushrooms are boiled again for 20 minutes. The procedure is repeated one more time.
The marinade is being prepared, when it boils, pigs are added, boiled for 20 minutes.
Ready mushrooms are transferred to a jar, 2 tablespoons of vinegar are added. Cans are rolled up, they are sterilized for half an hour.

HOW TO MARINE CEP MUSHROOMS FOR THE WINTER WITHOUT STERILIZATION - PREPARATION RECIPE WITH PHOTO

Not all housewives can marinate mushrooms for a long and tiring time in the heat. Therefore, you must definitely have a recipe on hand that indicates how to pickle mushrooms at home quickly and easily. Using it, you can get very tasty mushrooms without the need to sterilize them. You can pickle them with the addition of cloves. It is recommended to store seaming in the refrigerator, basement.

PRECISE INGREDIENTS: HOW TO QUICKLY PICKLE MUSHROOMS FOR THE WINTER

white mushroom - 1 kg;
water - 1 l;
vinegar - 120 ml;
salt - 1 tbsp;
sugar - 1 tsp

HOW TO MARINE MUSHROOMS: A RECIPE FOR PREPARING CEP MUSHROOMS FOR THE WINTER

Peeled mushrooms are boiled in salted water for 20 minutes.
The marinade is being prepared. You can additionally put a couple of bay leaves, 5-7 black peppercorns in it.
Boiled mushrooms are laid out in jars, poured with marinade, rolled up.

HOW TO MARINE MUSHROOMS WITH ONIONS AND CARROTS FOR THE WINTER - THE ORIGINAL RECIPE

By adding carrots to a regular mushroom marinade, you can significantly improve the taste of the workpiece. It will be rich and unusual. As a basis, you can take the usual recipe that describes how to pickle mushrooms with onions. But it is necessary to remember the exact observance of proportions. If you put more carrots than indicated, the mushrooms will get excessive sweetness. Its lack will little change their taste. Using a detailed recipe, you can be sure of getting an exquisite snack with a unique aroma and original flavor.

RECIPE INGREDIENTS: PREPARATION OF MUSHROOMS WITH ONIONS AND CARROTS FOR THE WINTER

champignons - 1 kg;
carrots - 1 medium;
vinegar - 50 ml;
salt - 1.5 tbsp;
sugar - 2 tbsp;
garlic - 5 large cloves;
bay leaf, black pepper (peas) - 5 pcs.

STEP-BY-STEP RECIPE: HOW TO MARINE MUSHROOMS FOR THE WINTER WITH VINEGAR AND CARROTS

Rinse the mushrooms well (you can use a new clean sponge). Trim the ends of the legs.
Boil the mushrooms for half an hour over medium heat, then drain in a colander.
Mix the marinade: put a saucepan with 1 liter of water on the fire, add the carrots cut into small pieces, boil for 5 minutes. Add minced garlic.
Add spices, put mushrooms, boil for 5-10 minutes.
Transfer mushrooms to jars, roll up. Sterilization is not necessary: storage in the refrigerator is sufficient. It is recommended to eat within 2 months.

After studying the attached photo and video recipes, you can learn how to pickle mushrooms at home. The given examples of marinade are also suitable for cooking oyster mushrooms, butter. They go great with carrots. The simultaneous addition of both vinegar and oil will significantly improve the taste of preservation. Harvesting snacks for the winter will allow you to open delicious mushrooms at any time (for example, by the new year). If the hostess decided to pickle them without sterilization, then it is not recommended to store the roll for a long time. It is important to ensure that it does not get too sour aftertaste and does not become cloudy. If sediment has formed in the jar, the contents should not be eaten.

Harvesting vegetables for the winter is an integral part of preparing for the cold season of almost all housewives. Tomatoes, cucumbers, squash, zucchini, peppers, carrots, cabbage, mushrooms and other products are very popular at a time when there are not too many of them on store shelves. The mushroom itself is a very unusual fruit, fastidious, the choice and preparation of which must always be approached with attention and caution.

How are mushrooms prepared for the winter?

Mushrooms for the winter can be harvested fresh and processed - this is not important, since everyone has their own preferences. The easiest way is to preserve by freezing step by step. To do this, it is enough to wash them, peel them, quickly freeze them and store them in the freezer until they are needed.

If there are so many mushrooms that it is difficult for them to fit in the refrigerator, then they must first be boiled. They will shrink significantly and can be frozen. Once thawed, they taste like fresh from the forest and are ready to be used in cooking.

Some housewives are used to salting mushrooms right away. This applies to boletus, white and champignons. Others are soaked in cold water for a long time, after which salt, spices and roots are added to remove the natural bitterness. But regardless of the method, the mushrooms placed in a jar are kept at room temperature until a slight sourness appears. And then store in a cool place.

Step by step cooking

Harvesting at home requires following some rules. Firstly, any containers and containers cannot be hermetically sealed. Fresh air must enter the dishes so that there is no favorable soil for the development of botulism, which in half of the cases is fatal.

Secondly, any mushrooms can be salted: milk mushrooms and mushrooms (lamellar), porcini, boletus and aspen mushrooms (tubular), as well as champignons. The preparation and canning process is almost always the same. The only difference is that the lamellar ones do not salt the legs, like other species.

Marinated mushrooms

For the recipe you will need:

mushrooms - 1 kilogram;
water - 75 grams;
table salt - 25 grams;
1 cup table vinegar 9 percent;

sugar - 10 grams;
citric acid - 2 grams;
allspice - 6 grains;
Bay leaf.

Pour water into a saucepan, add salt and vinegar, put on fire and bring to a boil. Then add the washed mushrooms and cook until they are cooked. When the juice is released and the liquid completely covers the contents of the pan, the stove can be turned off.

During cooking, a foam cap will form on the surface, which must be removed.

When the mushrooms sink to the bottom, you need to add sugar, citric acid, allspice and bay leaf, reheat, bring to a boil and put them slightly cooled down into prepared jars. Sterilization is optional, but utensils must be clean and dry. Banks are filled almost to the brim, leaving only 1 centimeter to the neck. Cover with lids and place for half an hour in slightly boiling water. After the time has passed, they need to be closed and rolled up.

Interestingly, it is better to pickle mushrooms separately and strictly according to their types. The thing is that the boletus, boletus and others darken if there are boletus nearby. If you boil some of them together, they will be ready very soon, while others will remain raw. In addition, often a small cap boils faster than larger ones.

Salting mushrooms

You will need:

mushrooms - 1 kilogram;
salt - 40 grams;
water - 0.5 liters;
styling jar.

All salting recipes oil, honey mushrooms and other fruits are based on removing bitterness from them. To get rid of the bitter taste, vegetables are soaked in cold water for three days, changing it every day. In order not to wait so long, mushrooms can be boiled for about half an hour in salt water, then left on a grid to cool.

Soaked mushrooms are laid out in jars with hats down in small layers and evenly covered with salt. The containers need to be covered with a towel so that they highlight the juice and lower. Then they need to be filled to the very top in the same way. Next comes the rolling of the cans, which will go to a cool place.

Canned natural mushrooms

Cooking Ingredients:

mushrooms - how much will come out;
water - 1 liter;
salt - 40 grams;
vinegar - 3 teaspoons of 5 percent;
hot water - 100 grams.

Harvesting and canning according to this recipe should be carried out only in sterilized containers. Vinegar and 100 grams of hot water are poured into half-liter jars. In advance, you need to boil salted mushrooms, put them in hot jars, cover with lids and put in a pot of boiling water for half an hour. Then roll up and refrigerate.

Canned mushroom appetizer is very easy to prepare. The jars are opened, the excess liquid is drained, and the contents are laid out in a pan and fried with a small amount of oil. You can add a little pear juice, onion to the dish and simmer for a few minutes.

Mushroom fresh salad is also great for any meal. For it you will need boiled eggs, onions, cheese and pickled mushrooms. All ingredients are chopped into cubes, mixed in one bowl and seasoned with a delicious sauce based on vegetable oil, garlic and herbs.

Canned pickled mushrooms

For cooking you will need:

mushrooms - 700 grams;
vinegar - 30 ml of 5 percent;
salt - 80 grams;
sugar - 35 grams;
bay leaf, bitter and allspice;
water.

To begin with, a marinade filling is prepared: for 1 liter of water, 70 grams of salt and 30 grams of sugar. Salted mushrooms are boiled in advance. Spices are added to clean jars and vinegar is poured, after which mushrooms are placed and poured with hot marinade. Banks are rolled up with lids and sterilized for 15 minutes.

Canning, pickling, drying and salting for the winter have always been in great demand. After all, it is very convenient to get a jar of fragrant mushrooms at any time and enjoy them. The harvesting process does not take much time, does not require special costs and effort. Therefore, there is nothing better than stocking up on delicious pickled or salted mushrooms, treating them to relatives, friends and acquaintances.

Pickled mushrooms are a great way to prepare mushrooms for the winter. We will tell you how to cook delicious pickled mushrooms for the winter, because pickling is one of the most common ways to preserve delicious mushrooms. Pickled mushrooms for the winter are especially tasty due to the addition of spices and spices. But pickled mushrooms are valued not only for their delicious taste, but also for the beneficial substances that make up their composition. In order to save them, you need to know how to properly prepare mushrooms.

Ingredients:

1 kg butter,
4 tbsp salt,
1.5 tbsp Sahara,
Bay leaf,
dill umbrellas,
black peppercorns,
vinegar

Cooking:
Clean the mushrooms thoroughly and rinse them several times in cold water. Cook the mushrooms for about 20 minutes from the moment of boiling, stirring occasionally and removing the foam. Some time before cooking, add 1 tablespoon of salt and a little vinegar, which will not allow the mushrooms to darken. Rinse boiled mushrooms under running water and put in a bowl. Prepare the marinade in a larger container. Boil 1.5 liters of water and cool it, add 3 tablespoons of salt, 1.5 tablespoons of sugar and vinegar to taste, depending on how sour you want the marinade to be. Combine marinade and boiled and washed mushrooms. In sterilized jars with a volume of 0.5 liters, put 1 bay leaf, 1 dill umbrella, 2-3 black peppercorns. Then, with a wooden spoon, transfer the mushrooms to a jar, scooping up the marinade. Make sure that the mushrooms do not stick together, when the jar is full, check if the marinade is enough. Then cover the jar with a sterilized lid. Now you need to sterilize the mushrooms. To do this, take a high pan, lay a dense fabric folded several times on its bottom. Put the jar in a saucepan and fill it with water so that its distance from the lid is 1.5-2 cm. Place the saucepan on a small fire and boil for 15-20 minutes. Then take out the jars and roll them up, turn them over on the lid, wrap them in a blanket and leave them in a warm place until they cool completely, then put the mushrooms in a cool place.

Ingredients:
2 kg butter,
50 gr salt
70-100 grams of sugar,
200 ml. apple cider vinegar
6 peas of allspice,
1 bay leaf,
1 gr cinnamon

Cooking:
Thoroughly clean and rinse the mushrooms several times. Remove the skins from the caps. Small mushrooms can be pickled whole, while large ones need to separate the caps from the legs, cut them and marinate separately. Put the mushrooms in a colander and dip several times in cold water, let it drain. Then immediately plunge into boiling salted water. Boil for about 10 minutes, then drain in a colander and rinse with hot water. Prepare the marinade. To do this, dissolve salt and sugar in 1 liter of boiling water, add allspice, bay leaf and cinnamon. Boil for 5 minutes, then strain the brine, bring to a boil again and pour in the vinegar. Pour the hot marinade over the mushrooms and cook until the mushrooms settle to the bottom. Then transfer the mushrooms to dry, heated jars, leaving 1 cm of empty space in front of the neck. Pour in the marinade and refrigerate. Store these mushrooms in a cool place.

Ingredients:
1 kg porcini mushrooms,
60 ml 6% vinegar,
3-4 bay leaves,
10 black peppercorns,
3 peas of allspice,
1 head of onion,
3 cloves
1 tbsp salt.

Cooking:
Peel and wash white mushrooms. If the mushrooms are large, then cut them into pieces of the size you need, and if small, you can leave them whole. Put the mushrooms in a saucepan, pour in 1 cup of water, put on fire and let the water boil, then reduce the heat and cook the mushrooms for 15 minutes, stirring occasionally and not letting them stick to the bottom. Then discard the mushrooms in a colander, and pour the broth into another pan. Add salt, bay leaf, pepper and cloves to the broth. Bring to a boil and remove bay leaf. Pour in the vinegar. Add mushrooms to the broth and cook for 10 minutes, stirring and removing the foam. Transfer the mushrooms to a sterilized jar, on the bottom of which lay thinly sliced onion rings. Pour the marinade over the mushrooms and close the jar with a lid. Store these mushrooms in the refrigerator.

Pickled oyster mushrooms

Ingredients:
2 kg oyster mushrooms
3 umbrellas of dry dill,
20 black peppercorns,
15 seeds of cloves,
4 tbsp salt,
2 tbsp Sahara,
2-3 tbsp 6% vinegar

Cooking:
Rinse the oyster mushrooms, carefully free them from the base, trying not to leave long legs. If the caps are too large, then cut them in half. Put the mushrooms in a saucepan, add the dill, pepper and cloves. Pour the mushrooms with water so that 2 cm remains to the edge of the pan. Put on the fire. Once the water boils, add 4 tablespoons of salt and 2 tablespoons of sugar. Stir the mushrooms, let it boil again and add the vinegar. Leave the mushrooms to simmer for 20-25 minutes. During cooking, taste the marinade, it should be slightly salty. At the end of cooking, let the mushrooms cool and transfer them to a sterilized jar. Then add the marinade so that it covers the mushrooms a little. Spoon the mushrooms in the jar, close the lid and refrigerate.

Ingredients:
1 kg again,
2 tbsp Sahara,
4 tsp salt,
3 bay leaves,
6 peas of allspice,
4 things. carnations,
3 pieces of cinnamon
3 tsp 70% vinegar essence

Cooking:
Boil 1 liter of water, add salt, sugar, bay leaf, pepper, cloves and cinnamon to it. Leave to boil for 3 minutes, then add the vinegar and remove the pan from the heat. Rinse the mushrooms well, put in cold water and bring to a boil, then drain the water. Pour the mushrooms again with water and salt a little, cook without stirring the mushrooms until it boils. When the water boils, gently stir the mushrooms and remove the foam. By the end of cooking, the mushrooms will begin to settle to the bottom. Remove the mushrooms and arrange them in sterile jars, filling them loosely, about 2/3 of the height. Drain the remnants of the broth left on the mushrooms from the jars and fill with the marinade to the end. Close jars with lids and store in the refrigerator.

Ingredients:
250 gr chanterelles,
1 onion
2 cloves of garlic
1 chili pod
40 gr celery,
100 ml white wine vinegar
5 black peppercorns,
3 bay leaves,
2 tsp Sahara,
2 sprigs of rosemary

Cooking:
Peel the chanterelles, wash them, cut off the legs of the mushrooms where the plates begin. Rinse the mushrooms in running water. Dip the chanterelles for 1 minute in boiling salted water and drain in a colander. Cut the onion into 4 pieces, and cut each clove of garlic in half. Cut the red hot chili pepper in half and remove the seeds. Slice the celery thinly. Mix vinegar with 250 ml of water, chopped vegetables and spices, bring to a boil and cook for 5 minutes. Place the chanterelles in sterilized jars and pour over the marinade. Close the jar tightly, turn over and place on the lid, let cool. Store in a cool dark place.

Ingredients:
800 gr small champignons,
1 bunch of young onions
1/2 cup vinegar
4 tbsp. l. vegetable oil,
basil,
parsley,
thyme,
Bay leaf,
peppercorns,
salt

Cooking:
Rinse the onions, cut the greens into rings, and cut the onions in half. Add vinegar and oil to 2 cups of water, bring the mixture to a boil. In the resulting marinade, put onions, washed mushrooms, herbs, peppers and bay leaves. Simmer over low heat, stirring constantly, for 5 minutes. Then transfer the mushrooms, onions and spices to sterilized jars and fill them with the marinade brought to a boil. Roll up the jars and store in the refrigerator.

Ingredients:
5 kg of champignons,
1 liter of 9% vinegar,
40 black peppercorns,
10 bay leaves,
2 tbsp. l. salt,
1 st. l. grated nutmeg

Cooking:
Peel the mushrooms and rinse them in cold running water. Dip the mushrooms for 5 minutes in boiling water, drain in a colander and let the water drain. Bring 1 liter of water to a boil, add salt, vinegar, bay leaf, pepper, nutmeg and mushrooms. Boil 3-5 minutes. Arrange hot mushrooms with marinade in sterilized jars, close with tight lids. When the jars are cool, store them in a cold place.

Ingredients:
5 kg of young russula,
80 gr salt
800 ml 9% vinegar,
20 gr black peppercorns,
10 bay leaves,
800 gr onion,
15 grams of sugar
15 cloves

Cooking:
Thoroughly clean the russula, rinse in cold running water. Place the mushrooms in salted water and cook for 5-10 minutes. Boil 2 liters of water, salt, add sugar, pepper, cloves, chopped onion and bay leaf. Boil for 5-10 minutes. At the end of cooking, add vinegar and russula to the marinade. Cook for another 5-10 minutes. Transfer the mushrooms to a colander, let the marinade drain. Place the mushrooms in sterilized jars, and cook the marinade for another 10 minutes, then pour the mushrooms over them. Close jars with plastic lids and store in a cool place.

Each hostess always proceeds from her experience and her tastes, each of us keeps her secrets and methods of processing mushrooms. However, no matter what pickling method you use, it will always be a pleasure to gather the whole family for dinner and open a jar of fragrant mushrooms, use them as a side dish or as an ingredient for preparing the most delicious dishes. Try to cook pickled mushrooms and in winter you will appreciate all their charm!

Alexander Gushchin

I can't vouch for the taste, but it will be hot :)

Content

Every mushroom picker knows how important it is to properly preserve the forest harvest. Mushroom marinade is a delicious, fragrant brine that allows you to quickly marinate and preserve the taste of mushrooms for the winter. The 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 environment, salt, sugar. Check out the best ways to pickle mushrooms and photos of the process.

How to make mushroom marinade

Crispy, mouth-watering mushrooms will always be in demand at the table. To cook correctly and tasty, you need to know a few basic rules:

Prepare canned food and eat only proven, guaranteed edible fruits. Do not buy them in places of spontaneous trade.

Prepare the fruits: cut off the legs, cut the large mushrooms into pieces, and leave the small ones in their original form.
If you have mushrooms or boletus mushrooms, then the hats and legs need to be marinated separately.
Butter must first be freed from the skin.

After preparing the base, you need to prepare a pickle 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 workpiece, mushrooms are usually soaked, then boiled for 20-25 minutes with the addition of salt. This allows you to disinfect the fruit, remove residual 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 marinade for mushrooms with and without pre-soaking, a special way to cook mushrooms and chanterelles with garlic, a quick recipe for marinating 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 great for cooking both tubular mushrooms (oyster mushrooms, etc.), as well as aspen mushrooms, chanterelles, etc. Prepare the mushrooms: soak them, grind 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 it 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;
carnation - 5 buds;
bay leaf - 2 pcs.;
water - 1 l.

Cooking method:

Boil water. Add salt, sugar and stir well until completely dissolved.

Bring to a boil. Put the spices in the pan, pour in the vinegar and let it brew for a couple of minutes.
Put the fruits in jars, fill with hot brine, roll up.

Quick marinade

Time: 30 minutes.

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 way to cook a dish with a photo is suitable for testing. Take any mushrooms, chop, prepare. Then pour brine with dill, allspice, other spices, close the lid and let it brew for a day. After that, the jars are sent to the refrigerator, but it is not recommended to store such a product for a long time.

Ingredients:

carnation - 7 buds;

bay leaf - 3 pcs.;
thyme - 2-3 sprigs;
onion - 1 pc.;
water - 3/4 tbsp. ;
white wine vinegar - 1/3 cup;
salt -30 g;
peppercorns -1.5 tsp;
mushrooms -700 g.

Cooking method:

Finely chop the onion. Mushrooms prepare: rinse, clean, cut.

Place all marinade ingredients in a saucepan and bring to a boil.
Lay out the mushroom mass. Bring to a boil, reduce heat to low, and simmer for another 15 minutes at low heat.
Fill the jars with the blank, cork.

For white mushrooms

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

Crispy, mouth-watering mushrooms cause 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, vinegar, study the recipe with a photo and start cooking goodies. This method is designed for 1 kg of mushrooms, and you can eat such mushrooms already 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;
onion - 1 pc.

Cooking method:

Prepare the mushrooms by soaking them for a while and rinsing. Cut, place in a deep saucepan.

Salt, add water and bring to a boil.
Boil for 5-10 minutes.
Add peeled onions, spices, cook for 20-25 minutes.
At the very end of cooking, add vinegar.
Divide the hot treat into sterilized jars.

For honey agarics

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

Before you cook pickled mushrooms, you need to clean them and pour cold water for 30-50 minutes. Mushrooms are washed and immersed in boiling water for 5 minutes to preserve the structure. The peculiarity of this method is that mushrooms are poured with cold marinade, and only then they begin to cook. The brine completely saturates the mushrooms, saturates them with taste and aroma. From spices put: cinnamon, coriander seeds, 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:

Rinse the mushrooms, cover with boiling water, cook for 5 minutes.

Throw on a sieve, pour in a pre-prepared marinade.
To do this, dissolve sugar, salt, vinegar in hot water, add spices.
Boil the mushrooms for 15 minutes in brine, removing the foam with a slotted spoon.
Put it in banks, roll it up.

For butter

Time: 60 minutes.

Calorie content of the dish: 32 kcal.
Purpose: preparation.
Cuisine: Russian.
Difficulty: medium.

Butter mushrooms are whimsical mushrooms, they require long preparation before pickling. First you need to clean the film from the hat, then remove the moss and dirt from the legs. The main rule of the hostesses: before you start cooking, butter must be cleaned, otherwise they will slip in your hands. Soak mushrooms in salt water, rinse, change water several times to remove grit. Rinse again under running water and proceed to pickling. 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, laurel - to taste.

Cooking method:

Dissolve salt, sugar, spices in boiling water and boil for several minutes.

Cool, pour in the vinegar.
Arrange the mushrooms in jars, pour boiling brine, twist.

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 do not know what to cook so delicious, 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 them over them and wait a couple of hours. For this method, both large and small fruits are suitable, but small mushrooms look more appetizing on the table, and they marinate much faster than large ones.

Ingredients:

soy sauce - 50 ml;

sugar - 30 g;
balsamic vinegar - 50 ml;
vegetable oil - 50 ml;
lavrushka, pepper - to taste;
parsley, garlic.

Cooking method:

Pour sunflower oil, soy sauce into a saucepan, add sugar, salt, spices, heat.

As soon as the mixture boils, place the mushrooms, mix, simmer under the lid for 8 minutes.
Pour in the vinegar, mix again.
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.

In the hot season of May Days and summer picnics, you will need a recipe for champignon skewers. 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 on coals. This is an amazingly tasty side dish for meat and fish dishes. Try diversifying your menu!

Ingredients:

garlic - 6 teeth;