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 period.

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.

Champignons are not only the most common and cultivated mushroom in the world, but they are also very tasty and have a wonderful smell. Favorite mushrooms of housewives and festive tables. In addition, it is a storehouse of useful substances, only there are more B vitamins than in fresh vegetables.

Pickled mushrooms are your creation and only you can decide what technology you will use, what size of mushrooms you prefer, what kind of taste you expect. Salting is a very useful process, because in this case no acids (citric acid or vinegar) are used. Let's look at how to pickle champignons so that they remain just as tasty and healthy.

Ingredients:

• Champignons 1 kilogram;
• Garlic 2 heads;
• Horseradish 2 leaves;
• Currant 4 leaves;
• Cherry 4 leaves;
• Dill 2 sprigs;
• Salt 1.5 table. spoons;
• Parsley 2 bunches.

Canned champignons recipe:

1. Wash, clean the mushrooms and let them dry.
2. Take a large saucepan, pour boiling water over it and leave to dry.
3. Grind horseradish leaves, cherry leaves, currant leaves, dill and garlic.
4. Lay everything in layers and sprinkle with chopped herbs and salt.
5. Fill the pan completely and place a weight or large bowl on top.
6. A few weeks and the champignon pickles are ready.
7. We can use it immediately or package it in jars and seal it.

How to pickle champignons for the winter

Champignons are very often prepared in salads or pickled and salted, but in order to cook correctly and at the same time tasty, you need to follow the recipe. You can simply pickle champignons at home and be satisfied with the results. The mustard seed is the highlight of this recipe, because it is ideal for mushrooms and not only does it look appetizing, but it also gives a special aroma and taste.

Ingredients:

• Champignons 2 kilograms;
• Onions 5 pieces;
• Salt without iodine 150 grams;
• Mustard seed 1.5 table. spoons;
• Bay leaf 5 pieces;

Salted champignons recipe:

1. We clean it thoroughly, trying not to leave soil dirt on the mushrooms.
2. Pour a large container of water and wash the champignons.
3. We put it in a saucepan, it is advisable to find a deep saucepan and fill it with cold water.
4. Add a teaspoon of salt to the mushrooms.
5. Turn on high heat and place the pan on it, wait until the mushrooms come to a boil, then turn the heat down and then cook for seven minutes.
6. Pour the mushrooms into a colander and wait for the water to drain.
7. We clean the onion and cut it into rings.
8. We sterilize the jars, place onions, peppers and washed bay leaves in them.
9. Place the boiled champignons in jars and constantly sprinkle with salt.
10. Pour boiling water over the mushrooms and roll up the jars with metal lids, previously boiled.
11. We put the jars upside down, wrap them in a blanket, let them cool down and put them in a cool place, maybe even in the refrigerator.

How to pickle champignon mushrooms with soy sauce

Soy sauce is more commonly seen around rice, but it goes very well with champignons. It gives the mushrooms a light, inviting flavor that will make your taste buds go crazy. It’s worth trying this recipe and making your loved ones happy.

Ingredients:

• Champignons 3 kilograms;
• Onions 6 pieces;
• Vegetable oil 12 table. spoon;
• Soy sauce 300 milliliters;
• Ground black allspice 1 teaspoon;
• Allspice black peppercorns 15 pieces;
• Garlic 1 head;
• Bay leaf 3 pieces;
• Ground cloves 1 teaspoon.

Salting champignons for the winter with soy sauce:

1. We always wash the mushrooms, clean the caps carefully and well, dry them and cut them into slices.
2. Place in a deep saucepan and add soy sauce.
3. Peel the onion, cut it into two parts and cut into half rings, then place it on top of the mushrooms.
4. Peel the garlic, pass it through a garlic press or through a garlic press and arrange it on top of the onion.
5. Chop the black peppercorns in a mortar, if you don’t have one, crush and soften with a rolling pin through paper. Sprinkle on top of the garlic.
6. Take it out and sprinkle with cloves and ground pepper.
7. Add a bay leaf.
8. Boil the vegetable oil until it starts to smoke and pour it over the champignons.
9. We knead for five or ten minutes, without using maximum force, because you risk making a mess out of your masterpiece.
10. We store it in the refrigerator or in a cool place, for example, in a cellar, or if you have a cold loggia or balcony, we put it there.

How to pickle champignons with chili

Housewives sometimes prefer to experiment. This recipe is not only perfect for trying, but also for feeding the whole family. Serving pickled champignons will make a tasty and nutritious dish; try it, and you won’t be able to go back to the recipes you used before. To add heat, you can use not only fresh, but also or.

Ingredients:

• Champignons 500 grams;
• Onion 1 piece;
• Salt 1.5 table. spoons;
• Garlic 3 small cloves;
• Chili pepper 1 pod;
• Vegetable oil 2 table. spoons;
• Allspice black peppercorns 10 pieces.

How to pickle champignons for the winter:

1. We wash the champignons, place them on napkins and wait for the excess to drain.
2. We peel the onion, chop it into thin half rings, and chop the pepper and garlic into rings, preferably also thin ones.
3. We take a vessel with high sides and fill it in layers, laying out mushrooms, then onions, garlic and peppers. Add allspice between layers and pour in vegetable oil. Close tightly and leave for half an hour or forty minutes, observing the mushroom juice.
4. After this time, we open the mushrooms and see that they have released juice, you need to drain it and put the champignons in the refrigerator for about a day.
5. A day later we take out the mushrooms, they are ready. You can serve immediately, but you can also roll it up.

Instant salted champignons

There is not always a lot of time for cooking, especially for salting, because the salting process is not the fastest. However, here is the secret of how to quickly and tasty pickle mushrooms for the winter. Softer olive oil will reveal all the flavors and beneficial properties of champignons.

Ingredients:

• Champignons 3 kilograms;
• Capsicum 6 pieces;
• Onions 6 pieces;
• Salt 150 grams;
• Garlic 1 head;
• Olive oil 150 grams;
• Allspice black peppercorns 20 pieces.

Pickling champignons at home:

1. Peel the skins of the mushrooms, wash them and dry them. We cut large mushrooms into four parts, medium ones into two parts, and leave small ones whole.
2. Mix them with salt, trying not to damage them, after placing it all in a suitable container.
3. Coarsely chop the onion, coarsely chop the pepper and garlic.
4. Fill the bottom of the vessel with a fourth of the mushrooms and a fourth of the onions.
5. Press down the layers and continue, laying out the garlic, pepper and allspice, after each layer we also press down.
6. Repeat three times and add olive oil.
7. Let it sit for about an hour, then drain the water and put it in the refrigerator.
8. After a day, the mushrooms can be eaten or distributed into jars and rolled up.

Canned champignons for the winter

The marinade offered in this recipe does not include vinegar, salt, or sugar, but it is no worse; the pickled taste familiar to us from childhood is present here.

Ingredients:

• Champignons 6 kilograms;
• Garlic 3 heads;
• Onions 10 pieces;
• Lemon juice 5 pieces;
• Olive oil 10 table. spoon;
• Sea salt 2 teaspoons;
• Ground black allspice 2 teaspoons.

How to pickle champignon mushrooms:

1. We start by preparing the mushrooms, wash them in cold water and place them in a colander to dry, or place them on a kitchen napkin.
2. Next, cut the mushrooms into thin slices and place them in a saucepan or any container convenient for you. The container must have a deep bottom.
3. Mix lemon juice with olive oil, pepper and sea salt.
4. We peel the garlic, crush it, helping ourselves with a garlic press or a garlic press, as you prefer, and add it to the marinade.
5. Cut the onions into half rings and mix with mushrooms, pour the marinade over it all.
6. Gently mix the finished champignons and put them in the refrigerator for a couple of hours to soak them.
7. After finishing the salting, transfer it all into jars, close and keep in a cool place.

Pickling champignon mushrooms with juniper

Another very good recipe for pickling champignons. Mushrooms are an important product in our diet, so pickling them with oak, horseradish and juniper leaves is a very good decision. A special taste and aroma is guaranteed.

Ingredients:

• Champignons 5 kilograms;
• Salt 1 kilogram;
• Juniper 7 branches;
• Oak 3 leaves;
• Horseradish 3 leaves;
• Cherry 15 leaves;
• Currant 15 leaves.

Salting champignons for the winter:

1. Take a wooden container, place juniper leaves in it and fill it with hot water.
2. Cover the container with a towel and leave for half an hour.
3. At this stage, we take out the juniper and drain the water, and put some of the currants, cherries and horseradish in its place.
4. Peel the champignons and arrange them in containers in layers, alternately with leaves.
5. During the process, salt all layers.
6. We take gauze and fold it, preferably in three layers, then cover the champignons, and pour all the salt on top of the gauze.
7. We place the same gauze on top of the salt.
8. We put something heavy on top, after covering it with a lid.
9. We store the container in a cool place for two months, and later we pack the champignons in jars so that they can be stored longer.

It’s also simple, you can verify this if you read this recipe on our website.

Salted and pickled (canned) mushrooms are interesting because they can be eaten either in their pure form or fried or boiled. This allows you to add some piquancy to any dish. Therefore, the question of whether it is possible to fry pickled mushrooms automatically disappears in this case.

Salted and pickled mushrooms differ from each other only in that acetic acid is used for pickling. If we talk about pickles, then only table salt is used as a preservative. Therefore, we can conclude that pickling is the same as salting, but with the use of acid. At the same time, prepared mushrooms can be used both hot and cold.

In addition, they can even be combined with each other, choosing the ratio in accordance with your taste preferences. For example, if you like a pleasant sourness in a dish, then you should add more pickled product to it. And if you want to feel the taste of the mushrooms themselves, then you need to take one part of the pickled fruiting bodies and four parts of the salted type.

Getting rid of excess salt

Canned products differ from fresh mushrooms not only in that the latter are immediately ready for consumption. The bottom line is that during pickling and salting (canning), acetic acid and salt accumulate in the legs and caps. It is these substances that keep mushrooms almost fresh for a long time. Their excess is a completely common occurrence, because if preservative additives are not added, the product can easily become unusable. Therefore, when preparing, they often take a little more acid and salt than required.

Before making fried potatoes with salted mushrooms, you should perform a number of simple steps:

1. First, you need to taste the product - it may turn out to be suitable and does not require any processing.
2. If there is too much vinegar or salt in the mushrooms, then they need to be soaked in clean water or rinsed using a colander.
3. Finally, if there is not so much excess acid and salt, then you can do without any processing, but then you should put less salt in the dish than indicated in the recipe.

Proper roasting

Canned mushrooms are a product that is ready to eat, so they will have to be fried a little less. In fact, everything here comes down to properly heating the product and giving it a rosy and appetizing appearance.

To do this, you can use the following rules:

1. Cut the mushrooms into small pieces.
2. Fry them with sunflower oil.
3. Cooking takes no more than ten minutes.
4. If only mushrooms are fried, they should not be salted.

Fried potatoes with pickled mushrooms

There are many recipes with salted mushrooms. Take fried potatoes, for example. To prepare it you need to prepare the following ingredients:

The cooking technology will be as follows:

It should be noted that housewives who know whether it is possible to fry salted mushrooms often prefer to fry them in the oven, following almost the same scheme.

Fried canned milk mushrooms with onions

Canned milk mushrooms are a traditional winter snack that fits perfectly on any table. Milk mushrooms are served on both regular and holidays. Experienced housewives do not have to wonder whether it is possible to fry salted milk mushrooms.

Fried milk mushrooms with onions are an excellent appetizer that has a unique combination of flavors.

Almost all mushrooms are suitable for pickling, but it is best to use boletus, boletus, boletus, greenfinch, moss mushroom and chanterelle mushroom. Different types of mushrooms are marinated separately and before that they are sorted by size. Before boiling aspen and boletus mushrooms, you need to pour boiling water over them and keep the mushrooms in it for five minutes. Then the mushrooms are washed in cold water to protect the marinade from blackening. Before marinating mushrooms such as valui, chanterelles, conditionally edible mushrooms, honey mushrooms, they must be boiled for twenty minutes and the broth drained.

There are two known ways pickling mushrooms.

According to the first method, the mushrooms are placed in a pan, filled with water at the rate of half a glass of water per kilogram of mushrooms, half a glass of vinegar and two tablespoons of salt are added. After this, they must be boiled, stirring constantly. The marinade is descaled and bay leaves, dill, cloves, cinnamon and allspice are added to it. After the mushrooms settle to the bottom, they are cooled. Then the mushrooms are placed in a glass or ceramic bowl and filled with half a centimeter of sunflower oil. It is better to cover with paper, but you can also use a lid. Mushrooms should be stored in a cool and dry place.

The second method of pickling mushrooms. The technology for preparing mushrooms is the same as with the first method. The marinade is prepared separately and poured over the cooked mushrooms. Store mushrooms at a temperature of +5 degrees in a dry place. During storage, you should periodically check whether the marinade has become cloudy or whether mold has appeared. If the marinade becomes cloudy, you should immediately prepare a new one, rinse the mushrooms well and pour fresh marinade over them again. If mold appears, it must be removed and the edges of the container in which the mushrooms are stored must be wiped with a clean cloth. If the marinade has evaporated, you still need to prepare the marinade and add it to the container with the mushrooms, but you can no longer use water to prepare a new marinade.

For salting, they mainly use milk mushrooms, saffron milk caps, svinushki, russula, valui and volushki. You can salt mushrooms using cold or hot methods.

Pickling mushrooms cold way. Fresh mushrooms (except for saffron milk caps) are soaked in cold salted water for three days, and the water must be changed frequently. It is better to soak nigella and volnushki for five days. Then the mushrooms are placed in rows in barrels or in glass or ceramic jars. Each row of mushrooms must be sprinkled with salt. One kilogram of mushrooms requires fifty grams of salt. The containers are filled completely and a little cold boiled water is added to them, no more than one liter per ten kilograms of mushrooms. Add currant leaves, dill, cloves, bay leaves and allspice. Cover the container with a wooden circle with slight pressure and place it in a cold place. Every five days you need to check whether there is enough brine. If it has decreased, you need to make the pressure heavier and add more mushrooms to the container. Containers with mushrooms should be stored in well-ventilated areas at a temperature of +5 degrees. After a month or a month and a half, the mushrooms can be eaten.

Pickling mushrooms hot way. To prepare the brine, you need to bring the required amount of water to a boil and add bay leaf and salt to it. After this, the water is cooled and salted. The sediment should be left in the bowl. The mushrooms are boiled for twenty minutes and placed in a bowl with prepared brine in the same way as with the cold method.

And be sure to remember that you need to take precautions when preparing mushrooms in jars. They must be tightly sealed, or this may lead to the development of botulinus bacteria in the prepared mushrooms and, having tasted infected mushrooms, a person may become ill with a dangerous disease - botulism.

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I've always dreamed of learning how to can mushrooms. Everyone in the family loves salted and pickled mushrooms. I collected recipes from all my friends, and I improved some of them myself, and I willingly share my recipes with friends.

Marinating mushrooms

Lamellar and tubular mushrooms are best suited for pickling, such as boletus, boletus, boletus, honey mushroom, and white mushroom. There are two methods of pickling. The first is that the mushrooms are boiled with marinade. You can prepare the marinade separately - this is the second method. When using the first method, the mushrooms will be very tasty, they retain their aroma, the marinade turns out to be very rich, but it looks quite cloudy and viscous. The marinade will be more transparent if it is prepared separately, but the mushrooms will have a slightly different taste. I offer several recipes to choose from. All calculations are given for 1 kg of mushrooms.

Recipe No. 1

Whatever mushrooms you take, you must wash them. The water should drain, and only after that they are put into the marinade. To prepare the marinade, pour half a glass of water and half a glass of 6% table vinegar into an enamel pan, add half a spoon of salt. When the marinade boils, add mushrooms to it and stir. Be sure to remove any foam that appears, and then reduce the heat. Mushrooms should cook for about 25 minutes. They will gradually settle to the bottom. Then add 10 g of sugar and a little citric acid. For spices you will need bay leaf (1 pc.), black pepper (5 peas), cloves (2 pcs.) and cinnamon (0.1 g). In principle, dill (2-3 g) will not spoil the taste. Bring the mushrooms with the marinade and spices to a boil again. Then place the hot mushrooms into steamed jars. The marinade can be diluted with boiling water. To prevent the mushrooms from molding, add 2-3 cm of vegetable oil on top, which must be boiled beforehand. Sometimes a few currant leaves are placed on top.

Recipe No. 2

Wash the mushrooms very thoroughly and pour in the marinade prepared in advance. It will require 400 g of water, an incomplete spoon of salt, black pepper - 6 peas, bay leaf - 3 leaves, cloves - 2 pcs., cinnamon, star anise and citric acid (for each spice - on the tip of a knife). Boil all this for 20-30 minutes, the heat should be low. After cooling the marinade to 70 degrees, pour in 20 g of vinegar (6 percent). You can add carrots and onions, cut into small cubes. While the marinade is being prepared, sterilize the jars and put the mushrooms in them, pouring the prepared marinade over them.

Recipe No. 3

Mushrooms need to be washed and boiled. After this, cool and put into jars, which must be thoroughly sterilized beforehand. Alternate layers of mushrooms with layers of onions, cut into rings. The marinade is prepared separately. For it you need to take half a liter of water, add half a liter of vinegar (6 percent) to it. You will need 30 g of salt, a little of bay leaf, black pepper, allspice. The marinade should not be very hot; it will have to be cooled to 40-50 degrees. Pour this marinade over the mushrooms and sterilize for 30 minutes.

Recipe No. 4

This recipe is suitable for canning honey mushrooms. They need to be covered with salt (about 15 g). Then prepare the following mixture: water, vinegar, vegetable oil (a glass of water, 50 g of vinegar, half a glass of oil). Pour this mixture over the mushrooms and cook for 30 minutes. Place mushrooms with boiling marinade into sterile jars, adding 1 clove of garlic and a little dill.

Pickling mushrooms.

Dry method

Dry method used for pickling dried mushrooms. They are simply wiped with a cloth (not washed), placed in a prepared container, sprinkled with salt along the way, and pressed down with a heavy object (pressure). No spices are needed for this method. After 7-10 days, the mushrooms are ready to eat.

Cold way

For cold pickling Good mushrooms are those that don’t need to be cooked: saffron milk caps, russula, milk mushrooms. They are soaked in clean water, changing it constantly. The pickling time is one to three days, and then the mushrooms are placed in containers (caps down), sprinkled with salt, and pressure is placed on top. After some time, a brine forms. It is advisable to keep the container with mushrooms at a temperature of 1-7 degrees. Cherry and currant leaves, caraway seeds, horseradish, dill, and garlic will give the salted mushrooms a special aroma. They can be eaten no earlier than after a month and a half.

Recipe

For 1 kg of mushrooms, add 30 g of salt, a clove of garlic cut into slices, and dill. First, the mushrooms are soaked in brine (1 liter of water, 10 g of salt, citric acid). Salt is poured into the container, mushrooms are placed there, adding dill and garlic. Cover with a lid and place pressure on top. The mushrooms should sit for several days, after which they will settle. Then another layer of mushrooms with salt and spices is placed on top. In some cases, the first batch is placed in glass jars and stored in the refrigerator for at least 1.5 months. It should be remembered that the brine must completely cover the mushrooms.

Hot way

1 option

The most popular is the hot salting method. First, the mushrooms are boiled in a solution that should be highly salted and placed in jars. For 1 kg of mushrooms you will need half a glass of water, 3 tbsp. spoons of salt. When the water boils, remove the foam from it. Spices are added to the brine: bay leaf (1), allspice (3), cloves (3), dill (5 g), currant leaf (2). White boletus, boletus, and boletus take the longest to cook - about 25 minutes. For valuev, 20 minutes is enough, volushki and russula will be ready in 15 minutes. The mushrooms must cool, then they should be placed in jars. You can eat them after a month and a half.

Option 2

Pour salt into a saucepan with a small amount of water at the bottom and add mushrooms. They are boiled for 20 minutes and then allowed to cool. Spices are placed in sterilized jars in the usual quantities. Then the mushrooms are laid in layers, adding a couple of cloves of garlic and dill through each layer. Close the jar tightly, draining excess liquid. The top layer will be bay leaf, dill and a small amount of sunflower oil.

Jars covered with plastic lids can be stored in the refrigerator. After a month and a half they are ready to eat.