You can cook a wide variety of mushrooms for the winter, the main thing is that they are edible. Of course, they all differ in taste and aroma, therefore pickling and salting most often occur using a special technology. There are also universal ways to cook mushrooms for the winter, which are suitable for all their varieties at once. Nevertheless, before pickling certain mushrooms, it is better to understand their characteristics, initial preparation, cooking time, frying, salting, etc.

Mushrooms for the winter can be salted or pickled raw, boiled or fried beforehand. For boiled and fresh mushrooms special brines are used, but vegetable or butter is simply added to fried ones. Together with mushrooms, they also get fragrant leaves, herbs, roots, garlic, etc. For the brine, use the most plain water and add salt to it. If we are talking about marinade, then sugar and vinegar are also added to these ingredients. Sometimes black and allspice peas are added to them.

Mushrooms for the winter modern housewives most often they are placed in ordinary glass jars, where they are stored until required. This simple preservation method makes it easy to keep food fresh and tasty, no matter how you prepare it. At the same time, they will feel great in any cool place (balcony, cellar, pantry), without taking up space in the refrigerator.

Of ready-made mushrooms in winter it turns out delicious hodgepodge and other first courses, salads, meat, fish, etc. They are also put in pies and pies, added to cereals and sauces. Moreover, pickled or salted mushrooms themselves are great snack for any meal.

This recipe came to Russian cuisine from Siberia and quickly fell in love with all housewives without exception. To find necessary ingredients not only in northern latitudes, so the preparation of products is not difficult. This cooking method is suitable for any edible mushrooms... In the process of salting, the mushrooms will secrete juice, which will rise above the lid - it should be removed.

Ingredients:

• 5 kg of mushrooms;
• 1 kg of salt;
• 7 branches of juniper;
• 3 oak leaves;
• 3 horseradish leaves;
• 15 cherry leaves;
• 15 currant leaves.

Cooking method:

1. IN wooden dishes lay out the juniper leaves and pour boiling water over them.
2. Cover the tub with a towel and leave for 30 minutes.
3. Remove the juniper from the tub, drain the water, and put in its place some of the leaves of the cherry, currant and horseradish.
4. Brush the mushrooms and put them in a tub in layers, alternating with the leaves.
5. Salt each layer a little.
6. Fold the cheesecloth in three layers and cover the dishes with mushrooms with it. Pour any remaining salt onto cheesecloth.
7. Put another similar piece of gauze on top of the salt, then cover everything with a lid and put the load on top.
8. Store the mushroom tub in a cool place for 2 months, then you can put the mushrooms in jars for longer storage.

Interesting from the net

Many housewives prefer to preserve mushrooms raw immediately, but it's better to find a couple of minutes and boil main ingredient dishes. Firstly, it will make the mushrooms stronger, and secondly, it will definitely exclude the possibility of poisoning. The recipe is suitable for any mushroom. If you have mushrooms that contain bitterness, increase the boil time to 30 minutes. We are talking about chanterelles, honey agarics, rubella, etc.

Ingredients:

• 1 kg of mushrooms;
• 60 g salt;
• 2 stalks of dill;
• 2 leaves of horseradish;
• 1 onion;
• 3 cloves of garlic.

Cooking method:

1. Rinse the mushrooms, dry and place in an enamel saucepan.
2. Pour the mushrooms with salted water and cook until tender (depending on the variety - from 5 to 30 minutes).
3. Remove the mushrooms from the pan and put in a colander, rinse with water and drain.
4. Chop the onion, garlic, dill and horseradish leaves.
5. Transfer the mushrooms to jars, salt, add herbs, onions and garlic.
6. Put under oppression for 6-8 days, then close the jars with lids and store in a cool place.

This recipe is relatively simple and perfect for pickling chanterelles. These mushrooms are quite unpretentious, so the process takes very little time. By the way, chanterelles are best eaten in pickled form - other methods of their preparation are significantly inferior to such a delicious winter dish.

Ingredients:

• 3.5 kg of chanterelles;
• 3 tbsp. l. salt;
• 1 cup of sugar;
• ¾ glasses vegetable oil;
• 2 bay leaves;
• 5 black peppercorns;
• 5 peas allspice;
• 1 glass of vinegar.

Cooking method:

1. Rinse mushrooms, chop in large pieces and boil for 20 minutes.
2. Transfer the chanterelles to a colander and drain.
3. Boil water in a separate saucepan, put salt, sugar and bay leaves in it.
4. Add both peppers, oil and vinegar.
5. Boil the marinade a little, then put the chanterelles in it and cook for another 7 minutes.
6. Put the mushrooms in clean jars, pour over the marinade and sterilize for 10 minutes.
7. Roll up the jars with lids, turn upside down and wait for them to cool completely.

This method of salting is suitable for almost any mushroom, but it is the white ones that are the most delicious and aromatic with it. In addition, these mushrooms are rightfully considered one of the most beloved and popular. Novice chefs will appreciate the speed of preparation of this dish. Unlike many salting options, this one does not require lengthy preparation and sterilization.

Ingredients:

• 2 kg of porcini mushrooms;
• 3 cloves of garlic;
• 3 ½ cups of water;
• 3 sprigs of dill;
• 3 tbsp. l. salt;
• 3 tbsp. l. vinegar.

Cooking method:

1. Sort out mushrooms, rinse under cold water and cut them into large pieces.
2. Put the mushrooms in a saucepan with water, cook after boiling for 30 minutes.
3. Add salt and vinegar, stir and boil a little more.
4. Put peeled cloves of garlic and dill in jars.
5. Put mushrooms in jars, pour marinade, roll up lids.

Fried mushrooms for the winter will take a lot of time to prepare, but in the end it will turn out very delicious snack, which will definitely come in handy in the cold season. It is imperative to change the water to the mushrooms during cooking so that all unwanted elements and mucus are removed from them. To get more delicate taste dishes, replace vegetable oil with butter. Fry small mushrooms whole, and cut large ones into several pieces.

Ingredients:

• 2 kg of mushrooms;
• 500 ml of vegetable oil;
• 3 tsp salt.

Cooking method:

1. Place the mushrooms in a large saucepan, cover with salted water and leave for 3 hours.
2. Change the water, cook the mushrooms for 15 minutes, then rinse.
3. Change the water again and cook the mushrooms for another 10 minutes.
4. Rinse the mushrooms, discard them in a colander to glass the water.
5. Preheat a frying pan and put the mushrooms on it, fry until the liquid has completely evaporated.
6. Add oil and continue cooking for 30 minutes, stirring constantly.
7. Salt the mushrooms, fry a little more and place in sterilized jars.
8. Pour the remaining oil in the pan into the jars.
9. Sterilize the jars of mushrooms in boiling water for 2 hours, then roll up the lids.

Now you know how to cook mushrooms for the winter in jars according to a recipe with a photo. Enjoy your meal!

Mushrooms in jars are stored for several years, delighting all guests and households with their piquant taste and forest scent... With them, any dish becomes more interesting and rich, and the festive table is complemented by another amazing snack. Each caring hostess should know how to pickle mushrooms for the winter, so it's time to heed the advice of professionals and start preserving:

• Before cooking mushrooms, leave them in salted water for a couple of hours to remove all mucus;
• It is best to use wooden dishes for pickling mushrooms;
• In the process of boiling mushrooms, do not forget to remove the foam;
• For frying mushrooms, use butter or melted butter - this will make the dish more tender and aromatic. Nevertheless, mushrooms drenched in vegetable oil will also be quite tasty;
• Before salting, mushrooms should be boiled so that they do not lose their shape during storage.

Canned mushrooms serve as an independent snack, as well as an addition to other dishes. There are many recipes for preparing a forest harvest for the winter, each of which has its own characteristics.

Canned mushrooms serve both as a stand-alone snack and as an addition to other dishes.

Compliance with the conditions for the preparation of containers and fruits guarantees their long-term storage. Mushrooms must be pre-processed. It is better to take copies of medium or small sizes so that they fit in a jar. Damaged fruits must be removed.

A healthy forest product has a clean and level surface. Do not postpone the conservation process for long term... Mushrooms are in urgent need of processing. It is recommended to use only hats, as the legs are good for preparing other dishes.

The fruits selected for canning should be soaked and thoroughly cleaned, and the container must be sterilized. Varieties that are bitter (milk mushrooms, volnushki) should be poured with salted water for a day, changing the water at least twice.

How to pickle milk mushrooms for the winter (video)

The best recipes for canning mushrooms in jars

Of huge number possible ways cooking mushrooms for the winter, some are used more often than others.

Many housewives prefer to boil the fruits, believing that thanks to heat treatment the product is saturated with the aromas of all the ingredients included in the marinade. This method requires:

• forest harvest 1 kg;
• half a glass of water;
• table vinegar a third of a glass;
• a large spoonful of salt and a small sugar;
• spices (allspice, laurel, citric acid, cloves).

Step by step guide:

1. Pour water into an enamel pot, pour in a third of a glass of vinegar and add salt.
2. After boiling, move the mushrooms into a container and cook until tender, which is determined by their type and parts. For example, the cooking time for hats is slightly longer than for the legs.
3. To avoid clouding of the marinade, it is important to remove the resulting foam. When the product sinks to the bottom and the foam stops forming, the fire can be turned off.
4. Add spices to the marinade and, after cooling, transfer to jars, tightly corking.

Mushrooms can be boiled in another container, preparing the marinade separately. Detailed process cooking in this way:

1. Salt water and cook the forest delicacy in it until it sinks to the bottom. Then strain with a colander.
2. For the marinade, mix 3 teaspoons of 80% in a lira of water vinegar essence (or 250 ml of 9% vinegar), salt, sugar; peppercorns bay leaf, dry dill and cloves. Increase the dose of ingredients if necessary. After the composition boils, pour the fruits laid out in jars with it.

Many housewives prefer to boil the fruits, believing that due to heat treatment, the product is saturated with the aromas of all the ingredients that make up the marinade.

To prevent botulism from developing, you can add a pinch to each jar citric acid... It is also not recommended to cover the dishes. metal lids.

To cook tasty boletus boletus, you need to stock up on 2 kg of raw materials:

• apple cider vinegar (50 ml);
• bay leaf;
• peppercorns.

The washed and peeled boletus should be cut into medium-sized pieces, after which:

1. Place the mushrooms in a bowl, cover with water and put on fire. After 10 minutes, rinse and boil again. Rinse again after 30 minutes.
2. Add the rest of the ingredients and simmer for another 10 minutes.
3. Transfer to a sterile container and roll up.

Wrap the jars and leave to cool. No need to sterilize. For storage, put in a refrigerator or other cool place, protected from sunlight.

Vinegar-free method:

1. The natural product is transferred to boiling water. Add 30 g of salt and 2 g of citric acid per 1 liter.
2. The saucepan with mushrooms should boil for at least a third of an hour. At this time, do not forget to remove the foam.
3. Decompose finished product on sterilized jars and roll up the lids.

If citric acid needs to be replaced with vinegar, then for 1 kg of processed mushrooms you need to take 2 tablespoons of vinegar, which should be added at the final stage of cooking.

How to prepare butter for the winter (video)

Recipes for cooking canned honey mushrooms

Honey mushrooms grow in whole families, so having stumbled upon a stump covered with them, you can leave with a full basket. Despite the fact that the fruits are assigned the third category in terms of taste, they are very tasty when pickled.

• 1 spoon of salt;
• 2 spoons granulated sugar;
• 10 tablespoons of 9% vinegar;
• spice.

So, it is necessary:

1. Boil the forest product with the addition of salt until it settles to the bottom.
2. In another saucepan, prepare the marinade with all the ingredients.
3. Drain the honey agarics through a colander and place them in a boiling marinade.

After a quarter of an hour, spread the mushrooms in a sterilized glass container and roll up. In order to preserve without seaming, the following recipe is suitable:

• mushrooms 5 kg;
• water 1.5 l;
• 70% vinegar;
• 100 grams of salt and sugar;
• a pinch of cinnamon;
• peppercorns.

How to close chanterelles for the winter (video)

IN separate dishes you need to prepare the marinade.

1. Soak mushrooms for 30 minutes in cold water... Rinse and strain through a colander.
2. Pour cold marinade over and boil. After half an hour, remove from heat, cool and transfer to jars, into each of which pour vegetable oil. Store in a cool place.

Adding to the marinade aromatic ingredientssuch as cinnamon or black currant will add extravagant flavor to the dish. As a result, the taste will become more intense. For 5 kg of the main product, you will need:

• 5 leaves of currant and cherry;
• cloves of garlic (to taste);
• 2 sprigs of dill;
• 1 tbsp vinegar;
• bay leaf.

Detailed guide:

1. Salt water and move honey mushrooms into it. Boil. After a third of an hour, strain, leaving 2 cups of broth, which is again poured into a saucepan.
2. Pour a little vegetable oil on the bottom of the jars.
3. In a saucepan with mushrooms, chop chopped garlic, dill and pepper, and boil for another 20 minutes, adding vinegar at the end.
4. Transfer the contents of the pot to the jars. Put to sterilize. Close after 20 minutes.

Adding aromatic ingredients to the mushroom marinade will give the dish an extravagant flavor.

An unusual way that gives spicy taste, - cinnamon. For 2 kg of fruit and a liter of water you need:

• a couple of tablespoons of sugar and one salt;
• 4 pieces of cloves;
• 3 cinnamon sticks;
• 3 bay leaves;
• 3 tsp of vinegar.

The mushrooms must be well peeled and dried.

1. Pour all ingredients into hot water. After boiling, you need to wait 5 minutes and add vinegar. After secondary boiling, remove from heat.
2. Place honey mushrooms in another pot of water and boil. After 20 minutes, the fruits should settle. Then strain and spread over a sterilized container, then top up with marinade.

It is important to consider that the product must be laid out in such a way that it fills only 2/3 of the can. Before serving, rinse beforehand.

Depending on the ingredients used in the recipe, the taste of mushrooms varies.

For those who prefer to buy frozen food rather than collect fresh ones, there is special recipe, the advantage of which is to save time for cleaning. For 1 kg of raw materials, take:

• litere of water;
• 6% vinegar 200 ml;
• salt and granulated sugar;
• allspice powder;
• carnations;
• bay leaf;
• garlic.

Uncomplicated cooking process:

1. Boil frozen food for 10 minutes without defrosting.
2. Chop the garlic thinly. Bring the marinade with all the ingredients to a boil.
3. After boiling, add the mushrooms. After 10 minutes, remove from heat and cool.

Distribute to jars and place in a cold place. After a day, the dish is ready to eat.

It is not recommended to close dishes with mushrooms with metal lids.

Honey mushrooms have a sweetish taste, which becomes special when pickled. Depending on the ingredients used in the recipe, the taste of the dish varies. The mushroom broth, which remains after cooking, can be frozen and used in the preparation of soups and sauces.

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It is better to prepare a saucepan with a little hot water, in which the mushrooms will be boiled, and after preprocessing put them in this water. At first, the water will only wet the bottom layer of the mushrooms. As the mushrooms heat up, they release juice and after a while are completely covered with liquid. So you can cook mushrooms in the event that there are few of them or several people are cleaning the mushrooms. Otherwise, this cannot be done, since the first portion of mushrooms will be digested, and the last will not be cooked. After all the mushrooms are peeled, they are transferred from the water in which they were stored into a saucepan with a small amount of water (200 g per 1 kg of prepared mushrooms) and cooked over low heat (caps 8-10 minutes, legs 15-20 minutes ).

During the cooking process, salt and spices are added. For 1 kg of prepared mushrooms add 30 g of salt, 4-5 allspice peas, 2-3 pcs. cloves, 2 bay leaves, 2-3 pcs. star anise, 1 piece of broken cinnamon. Spices can be placed on the bottom of prepared jars.

After boiling, the mushrooms are thrown into a colander or sieve. The mushrooms, separated from the liquid, are placed in an enamel pan and vinegar essence is added (5-7 g per 1 kg of boiled mushrooms). Required amount the essences are diluted with the liquid in which the mushrooms were cooked, and the mushrooms laid out in an enamel pan are evenly poured with this solution, mixed and hot packed in prepared jars. Mushrooms in jars should be covered with liquid. The filled cans are covered with boiled varnished lids and placed in a saucepan with water heated to 40-50 ° C for sterilization. Sterilization time at 100 ° C for 0.5 l cans - 40 min, 1 l - 50 min.

After processing, the cans are hermetically sealed, turned upside down and cooled.

Mushrooms can be preserved along with the liquid in which they were cooked, evenly distributing it over the jars. In this case, vinegar essence can be added directly to jars (5-7 g per 1 liter jar). It is poured into half-filled jars. Then the rest of the mushrooms are laid, poured with the liquid in which they were cooked, and sterilized.

Mushroom canning recipes

Mushroom caviar

For the preparation of caviar, it is advisable to use porcini mushrooms and chanterelles. Freshly picked mushrooms sorted, sorted, the caps are separated from the legs of large mushrooms. Prepared mushrooms are thoroughly washed in cold water and allowed to drain. Based on 1 kg of mushrooms, 200 g of water is poured into an enamel pan, 10 g of salt and 4 g of citric acid are added, put on fire, brought to a boil, prepared mushrooms are added and cooked over low heat until cooked with gentle stirring with a wooden stick so that the mushrooms were not deformed. The released foam during the boiling process of the mushrooms is removed with a slotted spoon. The mushrooms are considered ready when they sink to the bottom. They are thrown into a colander to separate the liquid, washed with cold water and allowed to drain.

With a stainless steel knife, the mushrooms are finely chopped or passed through a meat grinder. The resulting mass is filled with 100 g of vegetable oil, 20 g of mustard diluted in 100 g of 5% vinegar, salt and hot pepper are added to taste. The mixture is thoroughly mixed and packed in dry clean banks, cover them with boiled lacquered lids and place them in a pot of water heated to 40 ° C for sterilization. Sterilization time at 100 ° C for 0.5 l cans - 45 min, 1 l - 55 min. After processing, the cans are hermetically sealed and cooled.

Canned natural mushrooms

Best for canning in in kind porcini mushrooms, champignons and mushrooms are considered. Honey mushrooms, autumn boletus and aspen mushrooms are also suitable.

For canning, young mushrooms with a cap with a diameter of no more than 4-5 cm are selected.When sorting, the legs are cut off from the mushrooms, retreating from the cap in young porcini mushrooms by 2.5, in boletus by 2-3, in butter by 1-1.5, the rest of the mushrooms by 0.5-1 cm.

The sorted mushrooms are laid out in a colander, washed by repeatedly immersing it in a bucket of cold water, and letting it drain. In large mushrooms, the caps are separated from the legs, and small mushrooms are preserved whole. The legs of large mushrooms are cut across into pieces and canned separately.

Peeled mushrooms quickly darken from contact with air, so they should be stored in cold water, to which salt and citric acid are added (10 and 2 g per 1 liter of water, respectively). Prepared mushrooms are boiled in salt water with the addition of citric acid (20-30 g of salt and 2-3 g of citric acid are added to 1 liter of water). Cooking is complete when the mushrooms have settled to the bottom of the dish. After the end of cooking, the dishes with mushrooms are removed from the heat and immediately the mushrooms are thrown into a colander and separated from the liquid.

Chilled mushrooms are placed in dry clean jars and poured with pre-prepared brine (30 g of salt and 2 g of citric acid per 1 liter of water).

When preserving porcini mushrooms and champignons for brine, instead of water, a filtered broth is used, in which the mushrooms were boiled. The brine temperature during pouring must be at least 70 ° C. Banks are filled with brine to a level that is 1.5 below the top of the neck. A jar with a capacity of 0.5 liters contains about 375 g of mushrooms and 125 g of brine. The jars filled with brine are covered with boiled lids and placed in a saucepan with water heated to 50-60 ° C for sterilization. Sterilization time at 100 ° C for 0.5 l cans - 70 min, 1 l - 90 min. At the end of the processing, the cans are hermetically sealed, turned upside down and cooled.

Mushrooms in tomato sauce

For this type of canned food, porcini mushrooms, aspen mushrooms, boletus boletus, boletus, mushrooms, chanterelles, forest and field mushrooms are recommended. Mushrooms are sorted by size, foreign impurities are removed, roots are cut, damaged areas are cut out. In large mushrooms, the caps are separated from the legs and cut, small mushrooms are preserved whole. Sorted and peeled mushrooms are placed in a colander, washed by repeated immersion in a large container with cold water, and allowed to drain.

Prepared mushrooms are boiled in salted and acidified water (20 g of salt per 4 g of citric acid per 1 l of water) with a slight boil and gentle stirring. As soon as the mushrooms settle to the bottom of the dish, they are removed from the heat and placed in a colander to separate the liquid.

Boiled mushrooms are stewed with the addition of 15-20 g of salt, 40-50 g of sugar, 200 g tomato paste, 200 g of water, 4 bay leaves, 50-60 g of vegetable oil calcined until white smoke appears and 40 g of 5% table vinegar for 1 kg of prepared mushrooms. The mixture is thoroughly mixed and hot packed in dry heated jars. The filled cans are covered with boiled lacquered lids and placed in a pan with water heated to 70 ° C for sterilization. Sterilization time for cans with a capacity of 0.5 l - 30 min, 1 l - 40 min. After processing, the cans are hermetically sealed and cooled.

Mushrooms in tomato sauce can be cooked with spices, but no vinegar. Prepared mushrooms are boiled for 5-8 minutes in water, then the water is drained, and the mushrooms are stewed in own juice or roasted until white smoke appears sunflower oil (250 g per 1 kg of prepared mushrooms), add for each kilogram of mushrooms 200 g of tomato paste, 200 g of boiling water, 40 g of salt, 20 g of sugar, 2-3 bay leaves, 2-3 peas of black and allspice, 2 -3 pcs. carnations. The mixture is boiled for 5-10 minutes and packed in jars. The filled cans are placed in a pot of heated water for sterilization. The sterilization time for cans with a capacity of 0.5 liters at a temperature of 105 ° C is 90 minutes. Such a boiling point of water during sterilization can be obtained if salt is added to the water (255 g per 1 liter of water),

Braised mushrooms

Sorted, peeled and thoroughly washed large mushrooms are cut, and small ones are left intact. Prepared mushrooms are boiled in water for 4-5 minutes. For 1 liter of water add 20 g of salt and 3 g of citric acid. The boiled mushrooms are thrown into a colander or sieve, allowed to drain, put in a saucepan and 350 g of sunflower or butter, 100 g of finely chopped onion, 10 each bitter and allspice peas, bay leaves and 15 g of salt.

The mixture is stirred and stewed over low heat for 40-50 minutes, and then, while hot, it is packed into dry heated jars, which are covered with boiled lids and placed in a saucepan with water heated to 50-60 ° C for sterilization. The sterilization time at a temperature of 105 ° C for cans with a capacity of 0.5 liters is 120 minutes. After processing, the lids are slightly rolled up, and after 2 days the cans are re-sterilized for 40 minutes at a temperature of 105 ° C. At the end of resterilization, the cans are hermetically sealed and cooled.

Mushroom extractor

Porcini mushrooms, aspen mushrooms, boletus boletus, chanterelles, mushrooms are suitable for this type of canned food. Freshly picked mushrooms are sorted out, sorted, cleaned of impurities, washed, allowed to drain and the mushrooms are cut small pieces... Based on 1 kg of prepared mushrooms, 100 g of water is poured into an enamel pan, 10 g of salt and 2 g of citric acid are added, put on fire, brought to a boil, prepared mushrooms are added and cooked over low heat for 30 minutes, adding in small portions another 100 g water. The foam formed on the surface is removed with a slotted spoon.

After cooking, the mushrooms are thrown into a colander or sieve, the liquid is allowed to drain, then the mushrooms are passed through a meat grinder and pressed. The juice collected after boiling and pressing is mixed, filtered through flannel or 2-3 layers of gauze, poured into an enamel pan and boiled twice in volume with constant stirring until a syrupy mass is obtained.

The hot extractor is packed in dry heated cans with a capacity of no more than 0.5 liters, filling them 1 cm below the top of the neck. Filled cans are covered with boiled lids and placed in a pot with water heated to 70 ° C for sterilization. The sterilization time for cans with a capacity of 0.5 liters of straight 100 ° C is 30 minutes.

After processing, the cans are hermetically sealed and cooled.

Marinated mushrooms

All types of edible mushrooms can be pickled. Young, dense, small-sized mushrooms are selected for pickling.

Each type of mushroom is pickled separately, but you can pickle a mixture of mushrooms in any ratio. Small mushrooms are pickled whole, and for larger ones, the caps are separated from the legs, cut into pieces and pickled separately. The sorted mushrooms are thoroughly washed, and the peels are removed from the caps. During processing, mushrooms are stored in cold water with the addition of salt and citric acid (10 and 2 g per 1 liter of water, respectively) to avoid darkening.

There are two ways to pickle mushrooms.

The first way.Prepared mushrooms are placed in a colander, immersed several times in a saucepan or in a bucket of cold water, allowing the water to drain, and boiled in a marinade, which is prepared as follows. Water is poured into an enamel pan, salt and 5% table vinegar are added (75, 25 and 250 g per 1 kg of prepared mushrooms, respectively), put the pan on the fire, bring the solution to a boil, filter it through 3-4 layers of gauze, after which is immersed in the marinade mushrooms and boil them with a low boil until tender. Cooking is finished when the mushrooms settle to the bottom of the pan, and the marinade becomes transparent.

For 1 kg of boiled mushrooms, add 10 g of sugar, 2 g of citric acid, 6 peas of allspice, one bay leaf, 1 g of cinnamon, bring the mixture to a boil again and pack it into dry heated jars. The jars should be filled 1 cm below the top of the neck.

The filled cans are covered with boiled lacquered lids and placed in a pot of water heated to 70 ° C for sterilization. The sterilization time at 100 ° C for cans with a capacity of 0.5 liters is 20 minutes. 1 l - 30 min. After processing, the cans are hermetically sealed, turned upside down and cooled.

Second way. As in the first case, after preparation, the mushrooms are immediately placed in an enamel pan with marinade and boiled until tender. The marinade is prepared at the rate of 1 liter of water, 50 g of salt and 2 g of citric acid per 1 kg of prepared mushrooms. The boiled mushrooms are thrown into a colander and, after draining the liquid, are laid out in jars, which, as they are filled, are poured with a pre-prepared marinade. It is prepared as follows.

Water is poured into an enamel pan, salt and sugar are added, the mixture is brought to a boil, filtered through 3-4 layers of gauze, then brought to a boil again, allspice, cloves, cinnamon, citric acid and 5% table vinegar are added. For 1 kg of prepared mushrooms you need 400 g of water, 10 g of salt, 10 g of sugar, 6 allspice peas, 2 pcs. cloves, 1 g of cinnamon, 3 g of citric acid and 100 g of 5% table vinegar. Spices can be placed directly on the bottom of the jars, and mushrooms can be placed on them. The jars filled with boiling marinade are covered with boiled lacquered lids and placed in a saucepan with water heated to 60-70 ° C for sterilization. Sterilization time at 100 ° С for 0.5 l cans - 30 min, 1 l - 40 min. After processing, the cans are hermetically sealed, turned upside down and cooled.

Pickled mushrooms

For fermentation, porcini mushrooms, chanterelles, aspen mushrooms, boletus, boletus, honey agarics, mushrooms and boletus are recommended. It is recommended to ferment each type of mushroom separately. Mushrooms are sorted by size, impurities are removed, the mushrooms are washed in cold water and allowed to drain. Large mushrooms are cut into pieces, small ones are fermented whole. Pour water into an enamel pan, add salt, citric acid (10 and 3 g per 1 kg of prepared mushrooms, respectively), put on fire, bring to a boil and put the prepared mushrooms in the pan. With a low boil, they are boiled until tender, that is, until the mushrooms have completely settled to the bottom of the pan. In the process of boiling, the mushrooms are slightly stirred with a wooden stick, and the released foam is removed with a slotted spoon. Boiled mushrooms are thrown into a colander, washed with cold water and allowed to drain.

Simultaneously with boiling the mushrooms, pouring is prepared. Water is poured into an enamel pan, salt, sugar are added (50-60 and 10-12 g per liter of water, respectively), the solution is put on fire, brought to a boil, cooled to 40 ° C, whey from skim sour milk is added to it ( 20 g per 1 liter of solution).

The mushrooms separated from the liquid are packed into jars with a capacity of 3 or 10 liters and filled with the prepared filling. The filled jars are covered with lids and left for 3 days in a warm place, after which they are taken out into the cold.

Cooked mushrooms can be kept sealed in glass jars. To do this, the mushrooms separated from the liquid are washed with cold water, allowed to drain, the mushrooms are packed in dry clean jars and poured with filtered and boiled hot liquid in which they were cooked. If there is not enough liquid, you can top up the jars with boiling water. You need to fill the cans 1.5 cm below the top of the neck.

The filled jar is covered with boiled lids and placed in a pot with water heated to 50 ° C for sterilization. Sterilization time at 100 ° C for 0.5 l cans - 40 min, 1 l - 50 min. After processing, the cans are hermetically sealed, turned upside down and cooled.

Salted mushrooms

All types of edible mushrooms can be used for pickling. Young, immature mushrooms with dense tissue, not wrinkled, are recommended. Salt mushrooms different sorts follows separately. The sorted mushrooms are placed in a colander and washed by repeatedly dipping it in a saucepan or bucket of cold water, after which the water is allowed to drain.

After washing, the mushrooms are cleaned of impurities, and the lower part of the legs is cut in half. In oil and russula, in addition, peel off the caps.

To avoid darkening of boletus, boletus, mushrooms and mushrooms, they should be stored in cold water with the addition of salt and citric acid (10 and 2 g per 1 liter of water, respectively).

Mushrooms can be salted using hot and cold methods.

Cold way.In this way it is recommended to salt mushrooms, volushki, milk mushrooms and russula. Before salting, the milk mushrooms are soaked (mushrooms and russula do not need to be soaked) in salted and acidified water (10 g of salt and 2 g of citric acid per 1 liter of water) for 2 days, and the mushrooms - for 1 day. During the soaking process, the water is changed at least twice a day. Instead of soaking, the milk mushrooms can be blanched in boiling salted water (10 g of salt per 1 liter of water) for 5-6 minutes, and the waves - 15-20 minutes.

After blanching, the mushrooms are cooled in running water, allowed to drain and the mushrooms are placed in barrels or glass jars... First, a small layer of salt is poured onto the bottom of the keg or jar, then carefully spread the mushrooms caps down with a layer of no more than 6 cm and sprinkle it with salt. The amount of salt is determined at the rate of 40-50 g per 1 kg of prepared mushrooms. In this way, the entire container is filled, the mushrooms are covered with a clean cloth, an undercutting circle and a small load are placed on top. After 2-3 days, when the mushrooms are thickened and juice is released, freshly prepared mushrooms are added to them, observing the same stacking order and adding salt from the same calculation. This is done until the sediment of the mushrooms stops. After each addition of mushrooms, set the underside circle and weight. The mushrooms must be covered with the formed brine. If it is not enough, you can add saline solution, prepared at the rate of 20 g of salt per 1 liter of water. The filled containers are taken out into a cold room.

Hot way.In this way, it is recommended to salt porcini mushrooms, aspen mushrooms, boletus, boletus, chanterelles, honey agarics. To facilitate the cleaning of oil from the skin, they are blanched for 2-3 minutes in boiling salted and acidified water (20 g of salt and 2 g of citric acid per 1 liter of water) and immediately cooled in cold water. After this treatment, the skin is easily removed from the cap.

With the hot method of salting, mushrooms after preliminary preparation and sorting is boiled in salted water (150 g of water, 20 g of salt and 1 bay leaf per 1 kg of prepared mushrooms). The brine is poured into an enamel pan, put on fire, brought to a boil and mushrooms are placed in it. They are boiled over low heat for 15-20 minutes from the moment of boiling. Cooking ends when the mushrooms sink to the bottom of the pan, and the brine becomes light, almost transparent. After boiling, the mushrooms are quickly cooled to 40 ° C, for which the pan is placed in a basin or in a bath with cold water.

Chilled mushrooms are packed in small barrels. Each keg is covered with a clean cloth, and a depressing circle and a light weight are placed on top. Mushrooms can be packed in jars with a capacity of 3 and 10 liters. They are filled 1 cm below the top of the neck, covered with lids and left for 2-3 days in a warm room for lactic acid fermentation, and then taken out to the cellar and stored at a temperature of 1 to 7 ° C. Jars can be hermetically sealed and stored at room temperature... To do this, the cooked mushrooms are thrown into a colander, washed with cold water, allowed to drain and the mushrooms are tightly placed in dry clean jars, having previously placed 3 peas of bitter and allspice and 1 bay leaf on the bottom of each jar with a capacity of 0.5 liters. Add 40 g of 5% table vinegar to each jar and pour the mushrooms with the filtered and brought to a boil liquid left after cooking the mushrooms.

The fill level should be 1.5 cm below the top of the can. The filled cans are covered with boiled lacquered lids and placed in a pot of water heated to 40 ° C for sterilization. Sterilization time at 100 ° C for 0.5 l cans - 40 min, 1 l - 50 min. After processing, the cans are hermetically sealed, turned upside down and cooled.

Canned salted mushrooms

The process of salting mushrooms is described in detail above. Some mushrooms with a bitter taste (for example, volushkas) cannot be preserved in fresh... Such mushrooms are salted (see the recipe "Salted mushrooms") and kept until the bitterness disappears. Ready salted mushrooms are placed in glass jars, poured with hot brine (30 g of salt per 1 l of water) with the addition of vinegar essence (3-5 g per 1 l of brine) and sterilized at 10 ° C (jars with a capacity of 0.5 l - 20 25 min, 1 l - 25-30 min). After processing, the cans are hermetically sealed, turned upside down and cooled.

Dried mushrooms - mushroom drying

Drying mushrooms is the most in a simple way their preparations for future use. You can dry everything tubular mushroomsas well as morels, stitches and truffles.

Unold strong mushrooms are selected for drying. They are sorted out and cleaned of adhering earth, needles, leaves, but not washed.

In porcini mushrooms, the roots are completely or partially cut off so that no more than half of the leg remains. The roots are dried separately. In boletus and aspen mushrooms, the roots are not cut off, but the whole mushroom is cut vertically in half or into 4 parts. In morels and stitches, the lower part of the leg is cut off, the truffles are cut into slices.

Mushrooms can be dried in special drying ovens, a Russian stove, an oven, an electric oven. You can also adapt the "miracle oven" for this. But it is best to dry the mushrooms in the oven. Usually they are placed in rows, heads down, on an iron baking sheet with a bed of clean straw. You can also dry the mushrooms on the oven hearth by putting clean straw on it. Without straw, mushrooms can become contaminated with ash. A wire mesh can be used instead of straw.

Mushrooms are also dried on wooden knitting needles driven into a board. The needles must be suitable for the dimensions of the oven. They are stuffed in a checkerboard pattern at a distance of 6-10 centimeters from one another. On each knitting needle, you can string two to four medium-sized mushrooms.

With all methods of oven drying, the pipe and the oven damper must be open so that moisture evaporating from the mushrooms comes out, otherwise they can steam up and turn black.

Mushrooms, strung on strings and hung over a hot stove, dry well.

A small amount of mushrooms can be dried in a miracle oven. To do this, you need to make a two-story shelf from a well-bending wire, put the mushrooms on it so that they do not touch the wall of the stove anywhere. The stove cover is closed, but all the air holes must be open.

In hot summers, you can dry mushrooms in the sun.

With all methods of drying, the mushrooms are first recommended to be dried at a temperature of 40-50 ° C, then finally dried at a temperature of 60-75 ° C. With more high temperature the color, taste and aroma of mushrooms deteriorate. Properly dried mushrooms become light, bend slightly, break well, but do not crumble.

There is never a lot of mushrooms - and not only avid mushroom pickers, who are happy to wander through the forest, will agree with this. Very humane prices for these forest gifts in the harvest season, they do not allow so easy to pass by private traders, and now a bucket - another mushroom is in your house. Potatoes with fungi are already fried, a good portion has been dried for future use. Where to put the surplus? Of course, prepare pickled mushrooms for the winter! The recipes for preparing this appetizer from the series "both in the feast and in the world" are varied. And how simple they are to perform - and the novice hostess will like it!

How to pickle mushrooms for the winter: secrets and basic cooking rules

Marinating mushrooms is easy if you know a few secrets. Be sure to remember them and use them during each mushroom pickle!

1. Small mushrooms? They can be marinated whole without cutting off the stem, but only removing its root part.
2. The mushrooms are rather large, it is better to cut into 2-4 parts.
3. If you marinate boletus or boletus, it is better to preserve the legs and caps separately.
4. Have you decided to pickle butter? Do not forget to first remove the sticky skin from the caps.
5. It is not recommended to roll up the jars with metal lids - in such a "container" the risk of botulism increases.
6. The gifts of the forest are marinated in a bank, and will be ready no earlier than in 3 weeks - you will have to wait.
7. Are you buying mushrooms? In no case do not buy up those that sell along the roads - the product from the forest absorbs all gases and "dirt" from the roadway.
8. Not sure about the edibility of the mushroom - dispose of it, you cannot risk your health (sometimes - and your life).

In general, it is not so important which mushroom variety you decide to prepare for the future - they are all good in their own way, the main thing is to follow the rules of pickling and approach business with good mood... Then the result is perfectly guaranteed.

Preparing mushrooms for pickling

Whether you brought mushrooms from the forest or from the market, you need to sort them out from litter and rotten, wormy ones. Sometimes the wormhole touched only a small part of the cap or leg - it is not necessary to throw out the entire mushroom, you can cut out the damaged area.

Then the mushrooms need to be sorted by type, since not all of them are good neighbors in the bank. For example, when boiling boletus and boletus together, the latter will shrivel and become dark. And boiling boletus with boletus and aspen mushrooms is not worth it - they will boil, since they reach readiness faster than others.

After sorting and sorting the trophies of the "quiet hunt", they need to be soaked in water - medium-salted or acidified. This will allow them to cleanse themselves of the remnants of dirt, debris and worms - this "litter" will float up. But you should not overexpose forest gifts for more than an hour - they will be saturated with water, become fragile and lose some of their taste. In soaked mushrooms, the root part of the leg is cut off.

Before pickling, it is better to boil the mushrooms - this will give confidence that the workpiece will not deteriorate, and that it will not be possible to poison. Dense mushrooms are boiled for about half an hour, and softer ones - ¼ hour is enough.

There are now two pickling options:

1. You can put the mushrooms in salted water flavored with seasonings - boiling water, pour in vinegar, and immediately put in jars and roll up.
2. After boiling, drain the broth from the mushrooms, dry them, and only then send them to jars and fill each with marinade filling.

Pickled mushrooms for the winter - cooking recipes

There are many recipes for pickling mushrooms at home. Let's choose the simplest ones.

Recipes without sterilization

Sterilization, of course, we allow to increase the shelf life of the product, but, you see, it is a troublesome business. You can do without it. How?

1. For the preparation of each kilogram of pre-boiled mushrooms, we take 3 full glasses of water for pouring (it does not matter, spring or from the tap). Pour water into an enamel pan, add 2.5 dessert spoons coarsely ground salt and half the sugar. Add lavrushki for spice (5-6 pcs.), Pepper not ground with peas (5-7 peas), you can also season with cloves (but do not overdo it, a couple of pieces are enough.
2. Boil the marinade pouring for about five minutes, drop the boiled mushrooms into a saucepan. We put on the stove, and under the lid after boiling we keep on medium heat for 20 minutes, do not forget to stir so that they do not burn.
3. Before removing the saucepan from the stove, pour ¼ cups of 6% vinegar into it. In cans (no more than 700 ml in volume), lay out the mushrooms, pour the filling over the upper borders of the can neck.
4. We put it under the "fur coat" until cool.

Here's another successful, reliable, tried and tested recipe without sterilization.

1. Take any edible mushrooms (how much will fit in a jar), boil until tender, drain the water.
2. Boil 2 tablespoons in a liter of water. sugar and salt, half a glass of 9 percent vinegar, 3 lavrushka leaves, 6 black peppercorns, 3 clove buds, cinnamon on the tip of a knife.
3. Put mushrooms in the marinade, boil, put in sterilized jars, close with lids, wrap for three hours.

Pickled mushrooms with citric acid

We used to use citric acid as good preservative, you can also marinate mushrooms with it, and be sure that they retain their taste and aroma. It's simple.

Recipe Including Sterilization Process:

• We collect in a saucepan warm water... In a liter of liquid, put half a tablespoon of citric acid and salt (2 tablespoons).
• Boil mushrooms (pre-boiled) in brine for 15-25 minutes. The readiness will be indicated by the lowering of the fungi to the bottom of the pan.
• Then marinade filling through a sieve must be drained into a separate bowl. Mushrooms - put in sterilized jars, pour hot filling.
• We sterilize filled jars covered with sterile lids. The sterilization time depends on the volume of the can. We withstand small half-liter jars for an hour, and liter jars for an hour and a half.
• Then we put screw or plastic lids on the cans.

Recipes without sterilization:

1. Per kilogram boiled mushrooms prepare the marinade base from half a liter of water. We do not salt water iodized salt (3 teaspoons), add citric acid in the same volume as salt. Also, to improve the aroma, it would be nice to season the filling with a couple of bay leaves and pepper (you need not ground, peas, 5 pieces).
2. Boil the marinade filling for about five minutes. In this case, the "lemon" crystals should melt. Pour mushrooms with this brine, which were boiled in advance, and put in jars.
3. You do not need to sterilize if you have conscientiously subjected both jars and lids to this procedure.

Pickled mushrooms with garlic

Garlic is an amazing spice that goes with literally everything. And especially for mushrooms. And almost all mushrooms, and especially milk mushrooms, are very good with garlic. For a kilogram of mushrooms boiled in advance, we take:

• half a liter of boiling water;
• not enriched with additives of salt and granulated sugar under Art. spoon;
• 2 leaves of lavrushka, cherry and currant;
• a couple of carnations;
• vinegar 9% per teaspoon per half-liter jar of mushrooms;
• garlic - 4 medium cloves.

1. Put sugar and salt, lavrushka, cloves in boiling water, boil for 5 minutes.
2. In previously sterilized jars, put a couple of cherry and currant sheets, garlic cut with plastics (2 cloves).
3. We fill half-liter jars with mushrooms. Fill with brine, season with vinegar and tightly close the jars.

Pickled butter recipes

Before pickling butter mushrooms, free their caps from the sticky skin. We will cook the mushrooms in a garlic-mustard marinade.

1. Boil 2 kilograms of butter for about 25 minutes in plain water, put it on a sieve.
2. Marinade filling must be made from 1.5 liters of water. Put in it grain mustard and salt, 30 grams each. Sweeten a little with 20 grams of sugar. In addition, do not forget to put 3-4 garlic prongs, peppercorns (5 grains), a couple of sheets of lavrushka. Let the marinade boil, add 45 grams of acetic 9% acid.
3. Fill small jars with butter, fill with fragrant brine. We put the lids on the jars immediately.

And further good recipe for oil:

Marinade is designed for 3 liters of water.

• salt - 2 tablespoons without a slide;
• 9% vinegar - 300 ml;
• bay leaf, black peppercorns.

1. After boiling, boil the sorted and washed butter for 10 minutes, then drain this water through a colander, pour in fresh water, cook for another 10 minutes.
2. Boil three liters of water with salt and spices, as it boils - pour in vinegar and add mushrooms, they should be completely covered with marinade, cook for 6 minutes, put in clean jars, close with lids.

Pickled milk mushrooms

Milk mushrooms are good to combine with waves, or you can cook separately.

1. We cook the marinade per kilogram of boiled milk mushrooms: put spices in 700 milliliters of water (dill 1-2 umbrellas, 3 cloves of garlic, bay leaf and black pepper - peas, two tablespoons of salt and granulated sugar). Pour in vinegar 5-7 minutes after boiling the marinade, a tablespoon of 9% acid is enough, and immediately set aside the saucepan.
2. Boil the milk mushrooms in advance. When the filling is ready, we transfer them to jars and fill the containers to the top with marinade filling. Sterilize for 30 minutes.

Pickled mushrooms

How to pickle mushrooms? It's easier than it sounds. It is better to take small mushrooms. We boil them for half an hour.

• For a couple of kilos of unboiled mushrooms, you need a liter of marinade. We cook it like this: salt water with 2 tablespoons of simple salt. Pour in a couple of spoons of not fragrant refined oil... You can also add sugar - no more than a tablespoon. To add flavor to the water, throw an umbrella of dill, 3 garlic prongs, lavrushka and black peppercorns (6 pieces). Let the fill boil, add acetic acid (9%) - a tablespoon. We set aside the marinade base from the stove. Fill it, hot, mushrooms, laid out in sterilized jars. Sterilize for 20 minutes and close tightly with lids.

Pickled oyster mushrooms

It is better to choose small and not broken mushrooms for pickling. How to pickle oyster mushrooms?

1. For 2 kg of raw oyster mushrooms for the marinade, there is enough water so that the mushrooms can be stirred freely (3-4 liters). Salt the water by adding 3.5 tablespoons of salt. Do not forget about sugar - you need less of it: a couple of spoons. The aroma of the marinade will be given by a bay leaf and 5 pieces of peppercorns. It is better to take wine vinegar - you need 3 tablespoons of it.
2. We wash the oyster mushrooms and throw into the marinade. How to boil - cook for half an hour.
3. Put the finished oyster mushrooms tightly in sterile jars and fill them with the broth in which they were cooked. We seal the banks tightly.

Pickled porcini mushrooms, recipe

Few know how to pickle porcini mushrooms. Or maybe they are simply afraid to spoil this noble mushroom. Calm down! You cannot spoil this beauty if you choose correct recipe pickled porcini mushrooms for the winter.

Per kilogram raw mushrooms we take:

• about a liter of ordinary water;
• 3 teaspoons of granulated sugar and table salt;
• acetic acid with a strength of 9% - 2 teaspoons;
• leaf-laurel and spicy cloves in a couple of pieces;
• black peppercorns - 5 pieces.

1. Boil the mushrooms in two steps: in the first water for 5 minutes from boiling, and half an hour in the second.
2. We cook the marinade by adding all the ingredients to the water, the last one before removing from the stove is vinegar.
3. Mushrooms, tamping slightly, put them in jars and fill each on top with marinade filling. We close without sterilization.

Pickled mushrooms

Collecting these fungi is easy - I came across a good stump and "mowed" a bucket. But how to pickle mushrooms properly? Honey mushrooms in such a matter are not capricious.

1. We boil 3 kilograms of honey agarics in a double dose: first, after boiling for 10 minutes in the first water, and half an hour in the second. Then we drain the water.
2. And marinade filling is easy to make: dissolve salt in 1.5 liters of water at the rate of 1 tablespoon per liter of liquid (1.5 tablespoons in this recipe). We take a little more sugar - 2 tablespoons. Add 5-7 peas of black not ground pepper, a couple of bay leaves, an umbrella, two dill. We boil for 6 minutes, add a tablespoon of acetic acid 8%.
3. Pour mushrooms spread over the banks with marinade brine. We sterilize for 15 minutes.

Pickled mushrooms champignons

Cook champignons in winter by pickling - quickly, they come out fragrant and strong. This is an excellent independent snack, as well as an ingredient in salads, pizzas and other yummy treats.

1. Boil two kilograms of champignons for 15-20 minutes, drain the water. Then we cook the marinade: put 2 tbsp in 750 ml of water. tablespoons of salt and 3 granulated sugar, lavrushka, cloves to taste, black pepper-peas, a couple of tablespoons of vegetable oil.
2. Let it boil. Pour in vinegar (2 teaspoons). We put the champignons more tightly in small jars and fill with brine. It is not necessary to sterilize, you can immediately under the lid

Calorie content of pickled mushrooms

Mushroom recipes refer to low-calorie foods, and this quality is not lost even after they have been pickled. On average, one hundred grams of a snack contains about 20-25 kcal. A very dietary dish.

How much pickled mushrooms are stored

Mushrooms are stored in the marinade well, the main thing is to create for this optimal conditions: dark room and low temperature... The cellar is just perfect for this. But a refrigerator will work too.

If the mushrooms are closed with a metal lid, you should not store them for more than a year. Under glass and plastic lids, the shelf life can be doubled.

As you can see, there is nothing easier than preparing pickled mushrooms for the winter. Cooking recipes there are so many of them that you will definitely choose the way of harvesting for the most demanding taste! Cook, experiment and enjoy mushrooms all year round!

How to pickle mushrooms for the winter - it is important for every housewife to know, such an appetizer will be appropriate for festive table and on weekdays. You can pickle the most different types mushrooms - not only boletus, boletus, russula, boletus and boletus, but also greenfinches, bbw, champignons and many others.

It is not difficult to pickle mushrooms using step by step recipes and the basic rules of canning, but in winter you can enjoy a variety of mushroom preparations.

Before pickling, the mushrooms need to be sorted, peeled, then soaked - depending on the type of mushroom. Small mushrooms can be pickled whole, while large ones are better cut. When pickling mushrooms, it is important to know that in some mushrooms the caps are pickled separately from the legs (for example, in porcini mushrooms, aspen mushrooms). Next, the mushrooms are boiled, put in jars and poured with marinade. When and how much to boil and what marinade to pour depends on the type of mushrooms and the recipe.

How to pickle butter

The peculiarity of oil is that you need to remove the top film from them. Before pickling butter, it is imperative to boil them several times in order to get rid of possible radiation. Boil the butter oil for only 10 minutes. The amount of marinade should not exceed a fifth of the number of mushrooms in the jar.

It is best to marinate butter with such spices as cloves, black peppercorns, bay leaves.

Pickled mushrooms

It is believed that honey mushrooms are ideal mushrooms for pickling. It is best to take small and young mushrooms for pickling. Honey mushrooms need to be poured with water for a quarter of an hour, and then washed thoroughly. Then you should prepare the marinade according to the recipe, pour over the mushrooms and roll up the jars. It is important not to forget about sterilization.

Pickled milk mushrooms

You can not pickle old milk mushrooms, as well wormy mushrooms. Good mushrooms it is also worth washing thoroughly (with the rough side of a dish sponge). Milk mushrooms must be soaked, changing the water every three hours. For improvement taste horseradish, cherry and currant leaves can be added to the seaming.

Marinated porcini mushrooms

There are two main ways to marinate porcini mushrooms - in the first, the mushrooms are boiled in the future marinade, in the second - separately. There are recipes with sterilization, and there are without it. You should know that in the case of porcini mushrooms, it is important not to overdo it with spices, so that they do not "kill" the natural aroma.

Marinated chanterelles for the winter

Chanterelles are easily harvested. For chanterelles, you need to trim the legs, rinse, put in a low saucepan, salt, add vinegar and seasonings. It is not necessary to cook chanterelles for long - a quarter of an hour. Mushrooms should be cooked over low heat, it is necessary to remove the foam. To avoid overcooking mushrooms, you need to take them out in time and rinse with cold water. Readiness can be understood when the mushrooms fall to the bottom and the marinade becomes stringy. Then the chanterelles are laid out in jars and poured with marinade, sterilized for half an hour and tasted after three weeks.